Pizza Bread or Tomato Bread from Tomato Soup

This is now my new fave way to use the tomato soup. I may even decide to order more because of this recipe LOL. There are a variety of ways you can enjoy this bread. One way is below:

They make wonderful pita type breads or a nice soft taco shell for your meats. I can already imagine this stuffed with taco meat! Yum! If you are missing bread, then this a great way to help that craving. My left overs I had for the past couple of days, which was the Spicy Beef and Vegetables, is pictured above. I just used a sundried tomato and mozzarella light laughing cow cheese wedge spread on the bread and stuffed it with the left overs. Pretty tasty!

This is the batter spread on parchment paper.

This is what it looks like when it is flipped over after 5 minutes. If you are adding cheese, then add it right after you flip it.

After 5 more minutes in the oven, it is all done! This is the laughing cow cheese wedge I spread on the bread. Actually, it is good with laughing cow cheese if you do not want to subtract from your lean using regular shredded cheese. I can see how this bread would make an excellent small pizza bread if you are craving pizza. It is soooooo good! I am definitely making this again!

Pizza Bread

Ingredients:

1 Cream of Tomato Soup (1 Fueling)

1/4 tsp Baking Powder (1/2 Condiment)

2 tbsp Water

Options:

1/4 cup shredded reduced fat cheese (1/4 Lean)

1 Light Laughing Cow Cheese Wedge (1 Condiment)

Directions:

Preheat oven to 425 degrees. Spray a cookie sheet with pam or use parchment paper. Combine soup, baking powder, seasonings and water. Spread the batter on prepared cookie sheet and form a circle. I wet my hands and used them to spread the batter because the batter kept sticking to my spoon. Bake for 5 minutes and then flip using a spatula. If you would like to add cheese, do it now after flipping. Stick the bread back in the oven for 5 more minutes. If using laughing cow cheese, spread it on when the bread is done baking. Enjoy!

1 Fueling and 1/2 of a Condiment for Pizza Bread

Click Here to Print

Read more »

Sandy's Kitchen

Faux Fried Zucchini

I got this recipe from Cooking With Medifast. There are a lot of good recipes on that website that I am looking forward to trying. This is the first one I tried and it did not disappoint. I was looking for something to accompany my lean tonight so I decided to give this a try. I would've never thought to use the cream of broccoli soup as a coating to make zucchini crispy, but hey it worked. The taste was very good even without the full amount of garlic powder and pepper. I just kind of lightly sprinkled it on. This zucchini is a definite keeper that you can quickly throw together and bake. Yummy!

Faux-Fried Zucchini

From: http://cookingwithmedifast.zymichost.com/

Ingredients:

1 Medifast Cream of Broccoli Soup (1 Meal)

1½ cups zucchini, thinly sliced (3 greens)

2 teaspoons olive oil (2 healthy fats)

 ¼ teaspoon black pepper (1/2 condiment)

 ¼ teaspoon garlic powder (1 condiment)

Non-stick cooking spray

Directions:

Preheat oven to 400° F.

Coat zucchini slices in olive oil.

 In a gallon Ziploc bag, combine the soup and spices.

 Toss zucchini slices in and shake to coat.

Marinate in refrigerator for 10 minutes.

Coat a cookie sheet with non-stick cooking spray and lay out zucchini in a single layer.

 Bake for 12 minutes, or until brown along the edges.

Flip slices over and broil for 3 minutes, or until evenly browned.

 

1 Meal, 3 Greens, 1 1/2 Condiments, and 2 Healthy Fats

Click Here to Print

Read more »

Sandy's Kitchen

Chicken Noodle Soup Chips

Have you tried making your chicken noodle soup into chips yet? They are a wonderful change from just eating a bowl of chicken noodle soup or if you want chips to crunch on! They are pretty simple to make and satisfy that chip craving! All you have to do is use a small blender to grind the soup into fine powder. Add a little water and mix until combined. Then flatten the mixture using a rolling pin or your hands getting it as thin as possible. Bake the dough. Cut into chips and bake again until crispy. That's it! Serve this with a little salsa or your favorite approved dip! You can also try this with other soups, mac and cheese, or chili! Yum!

Chicken Noodle Soup Chips

Ingredients:

1 packet Optavia Chicken Noodle Soup or any other soup or mac and cheese or chili will work (1 Fueling)

3 Tbsp water
Cooking spray
Parchment paper

Directions:

Preheat oven to 375 degrees. Combine chicken noodle soup and any seasonings you want to use in a small blender. Pulse until it's a fine powder. In a small bowl, add the grinded up soup and water; mix forming a small ball of dough. Let sit for a few minutes.

Place the ball of dough on parchment paper that is lightly sprayed with cooking spray. Fold parchment over dough and roll the dough as thin as possible or flatten with your hands. The thinner it is, the more crispy it gets. Carefully peel the parchment paper from the top of dough and trim off any excess parchment paper. Place on a cookie sheet. Bake for about 10 minutes and remove from oven. 

Using a sharp knife or your fingers, break into chips. Then spread the chips across the cookie sheet and bake for an additional 6 to 8 min or until crispy. Some chips may get done faster than others! That's okay! Just take the crispy ones out and finish baking the rest. They should be golden brown in color. Enjoy this tasty snack!

Makes 1 Serving
Each serving provides 1 Fueling

You can also microwave these chips by spreading the mixture thin on a flat plate. Microwave 2 minutes. Flip and then microwave an additional 30 seconds or until crispy.

Click Here to Print

Read more »

Sandy's Kitchen