Tuscan Pasta with Tomato-Basil Cream

Ingredients

• 1 (20-oz.) package refrigerated four-cheese ravioli
• 1 (16-oz.) jar sun-dried tomato Alfredo sauce
• 2 tablespoons white wine
• 2 medium-size fresh tomatoes, chopped
• 1/2 cup chopped fresh basil
• 1/3 cup grated Parmesan cheese

Preparation

1. Prepare pasta according to package directions.

2. Meanwhile, pour Alfredo sauce into a medium saucepan. Pour wine into sauce jar; cover tightly, and shake well. Stir wine mixture into saucepan. Stir in chopped tomatoes and 1/2 cup chopped basil, and cook over medium-low heat 5 minutes or until thoroughly heated. Toss with pasta, and top evenly with 1/3 cup grated Parmesan cheese.

Lasagna Soup

Ingredients:

2 teaspoons olive oil
1 pound soyrizo
1 onion, chopped
3 cloves garlic, minced
1 (32-ounce) container vegetable broth
1 (15-ounce) can tomato sauce
1 (14 1/2-ounce) can petite diced tomatoes
1/2 teaspoon salt
1/4 teaspoon crushed red pepper
4 ounces broken whole-wheat lasagna noodles (about 4 noodles)
1/2 cup chopped fresh basil
3 tablespoons grated parmesan cheese
1/2 cup shredded mozzarella cheese

Instructions:

Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the soyrizo, onion, garlic, broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan.

Serves 4

Serving size- about 2 cups

White Pizza with Broccoli and Mushroom

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• 2 tbs. coconut oil
• 6 oz. mushrooms, sliced (2 cups)
• 8 oz. broccoli florets (3 cups)
• 1 Tbs. all-purpose flour
• 1 cup low-fat milk
• 2 cloves garlic, minced (2 tsp.)
• 1/4 tsp. salt
• 1/2 cup shredded mozzarella, divided
• 1/4 cup grated Parmesan, divided
• 1 13.8-oz. pkg. refrigerated whole wheat pizza dough (I get mine from Trader Joes)

DIRECTIONS

1. Place pizza stone or baking sheet in center of oven, and heat to 425°F.
2. Melt 1 1/2 tsp. coconut oil in skillet over medium-high heat. Add mushrooms, and cook 4 to 7 minutes, or until beginning to brown, stirring frequently. Add broccoli and 1/3 cup water. Cover tightly, and steam broccoli in skillet 3 to 4 minutes, or until tender.
3. Meanwhile, heat remaining 1/2 tbs. oil in saucepan over medium-high heat. Add flour, and cook 2 minutes, or until pale golden, stirring constantly. Stir in milk, garlic, and salt. Cook 3 to 4 minutes, or until mixture thickens and begins to boil, stirring constantly. Remove from heat. Stir in 1/4 cup mozzarella and 2 Tbs. Parmesan until sauce is smooth and cheese is melted.
4. Shape pizza dough according to package directions. Remove pizza stone from oven, and place dough on hot stone.
5. Spread white sauce over dough to within 1/2 inch of edge, and top with broccoli mixture. Sprinkle remaining mozzarella and Parmesan over top. Return to oven, and bake 18 to 20 minutes, or until edges of pizza are golden and center is hot and bubbly. Cool slightly before slicing and serving.

Serves:  4
Serving size: 1 slice

Calories:  401
Fat: 11.3g
Carbs:  65.8g
Protein:  23.4g

***** SO good!  My husband even asked for seconds which is rare AND he said I could make it again for him to take to lunch.  That, my friends, is a dinner well made!!!