mangia italiano |
Pizza with a side of Pizza |
Remember that you can bring down the calorie count by making your own tomato sauce (and spare yourself the trouble of picking up a jar of pasta/meat sauce) by adding your favorite italian spices to a basic tomato sauce (it's already used in the first step of this recipe, so why not?) Get ready to worship this recipe for a solid week or two. You could lie to yourself and say that you'll only make as much as ingredients allow, but you'll probably end up doing what I did, and making a run to the grocery store when you realize you are down to your last prepared slice. There is no such thing as too many mushrooms, onions, or red bell peppers.
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Nice and easy for those nights when you've got a craving but don't want to spend extra time cooking. (for nights when you do, check out the amazing Pizza Bread recipe on this same page. So delicious I featured it for two straight weeks on my daily lunch plan before finally tearing myself away and moving on to other meal options).
Tired of staring lustfully into beautiful bowls of al dente noodles? Pair with your favorite sauce and meatballs and you'll never again be caught making bedroom eyes at the spaghetti pot.
Bring down the calorie count by using Kraft Fat Free Mozzarella. Delicious and worth the effort. When slicing the zucchini, make the best use of the leftover core by chopping it into small squares. Bagged and frozen, these are a great addition to any leftover soup or broth. Let's not be wasteful of our veggies folks! Too-thin slices can also be stored and used later as zucchini noodles, perfectly paired with your favorite sauce. How? See my recipe. Don't want to make your own meatballs? Stop by subway and ask them for a meatball sandwich-hold the bread. For a few more cents you can "double" the meat and have meatballs to spare for a rainy day.
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