1 medium tomato
1 (14-ounce) pizza crust
1/4 cup wasabi horseradish mayonnaise
1/2 cup shredded Mexican cheese blend
8 (1-ounce) slices Deli pastrami
1 cup spring mix salad blend
garlic cooking spray
1. Preheat 2-sided tabletop grill. Rinse tomato and slice thinly. Cut pizza crust in half. Spread 2 tablespoons mayonnaise on each half. Layer on one crust: cheese, tomato slices, pastrami and spring mix. Top with other crust, mayonnaise side down.
CALORIES (per 1/4 recipe) 474kcal; FAT 17g; CHOL 53mg; SODIUM 1280mg; CARB 49g; FIBER 3g; PROTEIN 25g; VIT A 12%; VIT C 11%; CALC 40%; IRON 24%
2 cups frozen pepper stir-fry (contains sliced green, red, yellow peppers and onions)
1 tablespoon roasted garlic
1 1/2 teaspoons chili powder
1 (4.5-ounce) can chopped green chiles
1 (19-ounce) can hearty tomato soup
1 cup chicken broth
1/2 cup reduced fat sour cream
24 nacho cheese tortilla chips
1/4 cup shredded Mexican cheese blend
1. Preheat large saucepan on high 1–2 minutes. Chop stir-fry into bite-sized pieces and place in pan with garlic, chili powder, and chiles. Cook 4 minutes, stirring occasionally.
CALORIES (per 1/4 recipe) 259kcal; FAT 9g; CHOL 17mg; SODIUM 1168mg; CARB 30g; FIBER 4g; PROTEIN 7g; VIT A 28%; VIT C 60%; CALC 19%; IRON 5%
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Utensils & Cookware
Heat panini in a large, preheated skillet and cover with a smaller skillet. Press down firmly while cooking over medium heat, 1-2 minutes on each side.
Recipe Version soup0060