FRENCH POTATO-MINT SOUP
INGREDIENTS:
1 lb Frozen shoestring potatoes 1/2 Green bell pepper
(French fried), about 5 cups -- cut into 1/4-inch strips
1 c Prepared pizza sauce 2 tb Sliced green onions
-OR- spaghetti sauce 2 c Shredded mozzarella cheese
1 ts Dried oregano leaves 1/4 c Grated Parmesan cheese
-- crumbled
1 lb Frozen shoestring potatoes 1/2 Green bell pepper
(French fried), about 5 cups -- cut into 1/4-inch strips
1 c Prepared pizza sauce 2 tb Sliced green onions
-OR- spaghetti sauce 2 c Shredded mozzarella cheese
1 ts Dried oregano leaves 1/4 c Grated Parmesan cheese
-- crumbled
Heat oven to 450 degrees. Coat 12-inch round pizza pan with vegetable cooking spray. Arrange frozen potatoes evenly in one layer in pan. Bake 10 minutes. Remove pan from oven and cover potatoes with sauce. Sprinkle with oregano. Arrange pepper strips on sauce; sprinkle with onions and top with cheeses. Bake about 15 minutes until top is lightly browned.
Menu: Iceberg Lettuce Wedges with Nonfat Italian Dressing, Gelatin Cups
Nutritional Information Per Serving: 400 calories; 19 g fat; 25 mg cholesterol; 750 mg sodium; 38 g carbohydrate; 6 g fiber; 23 g protein.
Menu: Iceberg Lettuce Wedges with Nonfat Italian Dressing, Gelatin Cups
Nutritional Information Per Serving: 400 calories; 19 g fat; 25 mg cholesterol; 750 mg sodium; 38 g carbohydrate; 6 g fiber; 23 g protein.