Herbed Vegetable Soup
INGREDIENTS:
1 c Cubed cooked new potatoes
1/8 ts Salt
1/8 ts Pepper
1/2 c Quartered zucchini slices
1 c Kraft Healthy Favorites
-shredded reduced fat
-low-moisture part-skim
-mozzarella cheese
2 tb Sliced green onions
2 tb Minced fresh basil leaves
1 1/2 pk Frozen cholester-free egg
-product, thawed (12 oz ea)
1/2 c Sliced cherry tomatoes
1 c Cubed cooked new potatoes
1/8 ts Salt
1/8 ts Pepper
1/2 c Quartered zucchini slices
1 c Kraft Healthy Favorites
-shredded reduced fat
-low-moisture part-skim
-mozzarella cheese
2 tb Sliced green onions
2 tb Minced fresh basil leaves
1 1/2 pk Frozen cholester-free egg
-product, thawed (12 oz ea)
1/2 c Sliced cherry tomatoes
Heat oven to 350'F. Spray 8", ovenproof skillet with non-stick cooking spray. Layer potatoes, salt, pepper, zucchini, 1/2 cup cheese, onions and basil in skillet. Shake egg product well; pour over vegetables. Bake 22-25 minutes, or until set. Sprinkle with remaining 1/2 cup cheese and tomatoes. Heat broiler. Broil 2 minutes or until cheese is melted.
Nutritional information: 150 calories, 3 grams fat, 357 milligrams calcium.
Nutritional information: 150 calories, 3 grams fat, 357 milligrams calcium.