This recipe was created for the pressure cooker, but I find it just as easy to make on the stove top or slow cooker. From Bob Warden's Slow Food Fast cookbook. The recipe calls for dry tortellini in the pressure cooker, but if using the stovetop, you could use refrigerated pasta.
Using reduced-fat cheese, fat-free marinara, and turkey pepperoni lets you enjoy the combination while keeping the fat count in check. Recipe is from Weight Watchers - per serving (1 square): 95 Cal., 4 g total fat, 2 g. sat fat, 12 mg. Chol, 321 mg Sod, 11 g carb, 1 g. fib, 6 g. prot, 85 mg. calc. Points Plus Value : 3.
I've seen many versions of this recipe, but this one really caught my eye. You can change up the veggies any way you wish. Note: Don't let the corn keep you from making this breakfast dish -- it really adds a wonderful flavor and texture.
Recipe is from my "A Tasteful Medley of Memphis" cookbook. Peppered pork is really delicious - I've had it baked and I've had dried peppered pork. The pepper is not overpowering -- just adds a bit of a bite and a lot of flavor.
This recipe is an interesting take on overnight brunch casseroles. Recipe is from my "A Tasteful Melody of Memphis" cookbook. Prep time includes the preparation of the eggs, but not refrigeration time which is overnight.
This pasta makes a very satisfying supper. No tomatoes in this recipe -- just a wonderful richness from the olive oil, garlic and that hidden flavor of anchovy. The original recipe did not call for cheese on top, but most prefer it with freshly grated parmesan cheese.