Meatless 300 calorie meals!

Tuscan Broccoli Pizza

Yields 8 servings

Ingredients:

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1

bag (11.8 oz) Green Giant® Seasoned Steamers™ frozen Tuscan seasoned broccoli

1

can (13.8 oz) Pillsbury® refrigerated artisan pizza crust with whole grain*

1

tablespoon olive oil

1

clove garlic, finely chopped

1

cup sliced fresh mushrooms (3 oz)

1/2

cup sliced sun-dried tomatoes in oil

1 1/2

cups shredded Italian cheese blend (6 oz)

1/2

teaspoon crushed red pepper flakes, if desired

Preparation:

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1. Heat oven to 400°F. Grease large dark cookie sheet with shortening or cooking spray.

2. Cook broccoli as directed on bag; cool 10 minutes.

3.Meanwhile, unroll dough on cookie sheet; press into 15x12-inch rectangle. Bake about 8 minutes or until light golden brown.

4. In small bowl, mix oil and garlic. Brush on pizza crust. Top with mushrooms, broccoli, tomatoes, cheese and pepper flakes.

5. Bake 8 to 10 minutes or until crust is deep golden brown and cheese is melted. Cut into squares.

Calories: 280

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Mexican Macaroni and Cheese

Yields 4 servings

Ingredients:

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2

cups uncooked radiatore (nugget) pasta (6 ounces)

1/4

cup sliced ripe olives

1/2

cup fat-free (skim) milk or fat-free half-and-half

1/2

teaspoon salt

1

small red bell pepper, chopped (1/2 cup)

1

can (4.5 ounces) Old El Paso® chopped green chiles, drained

4

slices fat-free process American cheese (2 ounces)

Preparation:

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• 1Cook and drain pasta as directed on package.
  2Stir remaining ingredients into pasta. Cook over low heat about 5 minutes, stirring occasionally, until cheese is melted and sauce is hot.

Calories: 285

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Italian Chicken Noodle Soup

Yields 6 servings

Ingredients:

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1

tablespoon olive or vegetable oil

2

boneless skinless chicken breasts (about 1/2 lb), cut into 1/2-inch pieces

1

medium onion, chopped (1/2 cup)

1

carton (32 oz) Progresso® chicken broth (4 cups)

2

cups water

3

medium carrots, sliced (1 1/2 cups)

2

cups broccoli florets

1 1/2

cups uncooked medium egg noodles

1

teaspoon dried basil leaves

1/2

teaspoon garlic-pepper blend

1/4

cup shredded Parmesan cheese

Preparation:

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• 1In 4-quart saucepan, heat oil over medium heat. Add chicken. Cook 4 to 6 minutes, stirring occasionally, until no longer pink in center. Stir in onion. Cook 2 to 3 minutes, stirring occasionally, until onion is tender.
• 2Stir in broth, water and carrots. Heat to boiling. Cook 5 minutes over medium heat. Stir in broccoli, noodles, basil and garlic-pepper blend. Heat to boiling; reduce heat. Simmer uncovered 8 to 10 minutes, stirring occasionally, until vegetables and noodles are tender.
• 3Top each serving with cheese.

Calories:170

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Creamy Corn and Broccoli Chowder

Yields 6 servings

Ingredients:

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2

tablespoons butter or margarine

1

medium onion, chopped (1/2 cup)

1

clove garlic, finely chopped

3

tablespoons Gold Medal® all-purpose flour

1/2

teaspoon coarse salt (kosher or sea salt)

1/8

teaspoon pepper

3

cups Progresso® reduced-sodium chicken broth (from 32-oz carton) or vegetable broth

1

bag (16 oz) Cascadian Farm® frozen organic broccoli cuts

2

cups Cascadian Farm® frozen organic sweet corn (from 16-oz bag)

1

cup half-and-half

Preparation:

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• 1In 4-quart saucepan, melt butter over medium heat. Cook onion and garlic in butter 2 to 3 minutes, stirring frequently, until tender. Stir in flour, salt and pepper. Cook, stirring constantly, 1 minute.
• 2Stir in broth, broccoli and corn. Heat to boiling over high heat. Reduce heat; simmer 5 to 7 minutes, stirring occasionally, until vegetables are tender.
• 3Stir in half-and-half. Cook 2 to 3 minutes, stirring occasionally, until hot (do not boil).

Calories:190

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Chick Pea and Tomato Curry

Yields 6 servings

Ingredients:

-------------

1

tablespoon olive or vegetable oil

1

medium onion, chopped (1/2 cup)

3

cloves garlic, finely chopped

1

tablespoon finely chopped gingerroot

1

tablespoon curry powder

2

cans (15 oz each) chick peas, drained, rinsed

2

cans (14.5 oz each) Muir Glen® organic fire roasted diced tomatoes, undrained

1/2

cup finely chopped fresh cilantro

1

tablespoon fresh lemon juice

1/2

teaspoon coarse salt (kosher or sea salt)

Hot cooked rice, if desired

Plain yogurt, if desired

Preparation:

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• 1In 3-quart saucepan, heat oil over medium heat. Cook onion, garlic, gingerroot and curry powder in oil about 2 minutes, stirring frequently, until onion is tender.
• 2Stir in chick peas and tomatoes. Heat to boiling. Reduce heat; simmer uncovered 15 minutes, stirring occasionally. Stir in cilantro, lemon juice and salt.
• 3Serve over rice; top each serving with yogurt.

Calories: 270

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