Pao de Queijo (Brazillian Cheese Bread

Hey all, if you are looking for a healthy post, I'm sorry, I can't help you. This is definitely an everything in moderation scenario. Husband and I were at the farmer's market for our anniversary weekend and we stumbled across a new booth selling brazillian cheese bread. They had a HUGE sign that said GLUTEN FREE!!! so of course I had to sample and then inevitably purchase the treats. After demolishing the ones I bought in under an hour I knew I had to have them again. I went to my favorite gluten free store, Against the Grain and found that they sold the dough. So I bought that and ate it in about the same amount of time. Then I took to Google and Pinterest and found 4 different recipes for these delicious treats. I found some tapioca flour at Kitchen Kneads for a great price so it was just a matter of time. We tweaked this recipe a little by using Cojita cheese. We also were going to add diced jalapenos but decided to master the recipe first and then add the peppers. Consider it mastered. It was super easy! Thing 2 who is gluten free gobbled up 2 and a half of these things he calls cupcakes. Even super picky, super sweet niece ate one! I decided to use them as hamburger buns since we were having a 4th of July BBQ and oh my goodness. I am never eating a hambuger on a normal gluten free bun again! They even tasted better than normal buns or ciabattas! They are totally high calorie for which I apologize but it is a great gluten free alternative to a normal roll or bun or bread. 5 out of 5 stars and 2 thumbs way, way up!!! Just some advise, when it says serve warm, they mean it. Heat it in the microwave if you are eating it the next day. Also we didn't have to add any additional flour after the 3 1/2 cups.

Source: chefinyou.com

Serves: 8-12

Ingredients

• 1 cup whole milk
• 4 tablespoons butter melted
• 1/4 cup vegetable oil
• 3-1/2 cups tapioca flour + 2 tbsp
• 2 eggs slightly beaten
• 1 cup grated farmer's cheese or any firm, fresh cows milk cheese (I used fresh Mozzarella)
• 2-3 tbsp grated cheddar cheese (optional)
• salt to taste

Directions

1. Preheat the oven to 350 degrees. Mix milk, salt, vegetable oil and butter in a pot, and bring to a boil.
2. As soon as it boils, remove from heat. Stir tapioca flour into the milk and butter mixture.
3. Stir in the eggs and the cheese, and mix well.
4. Let mixture cool for 15-30 minutes, so that it will be easier to handle.The recipe mentions refrigeration for 15 minutes. But if you see the picture below with the measurement they provided it was more of a bread broth and when I added extra flour it became like this. Much better. The measurement I have provided makes it easy to roll into balls.But then as I mentioned previously add it with discretion. Its still sticky but flouring your hands make it easier.
5. With floured (tapioca flour) hands, shape the dough into small balls. and place them on a baking sheet.
6. Bake rolls for 20 to 25 minutes, until they are puffed up and are golden. They will rise slowly and puff up mostly in the last 5 or 10 minutes. You know they are done when there is amazing aroma wafting (tapioc'ish (#!#$?) smell?), the bread puffs up with lots of cracks (looks like some dinosaur egg hatching!) and it gets this v. slight yellowish glow with flecks of yellow here and there (cheese flecks?)
7. Serve warm
               

And yes, that is mayonaise and BBQ sauce dripping from my burger. Don't judge.

Gluten Free Favorites

I wanted to do a quick blog to tell you about some of our favorite gluten free brands for certain things. Here we go:

 This is our favorite pizza crust. So much so that when we make pizza now we all eat it on this crust. Even my 5 year old eats it. It's pretty pricey but it's one of those things that is quick and easy and nice to keep in the cupboard. We get this at Sprouts Market.

This bread is available at the Costco by us and I can't tell you how much it has changed the way I eat. Before I wouldn't eat Gluten Free bread unless I absolutely had to but with this I actually have toast and sandwiches! I love that they sell it at Costco because it is only $7.99 for 2 loaves which is a great deal for Gluten Free.

This is my newest discovery. While wandering Trader Joe's I found this little gem and decided to try it. I got the cranberry maple nut and LOVED IT! I eat it dry but I bet it would be good in yogurt or with milk. It is pretty reasonably priced and has a really good shelf life!

These have been great for my 2 year old who is Gluten Free. They are a lot like cheese its. Warning: they are pretty salty, but no more than regular gold fish crackers and a great alternative. I get these at Sprouts Market and they are usually on sale. We've tried the other flavors but these are our favorite.

If you want to know what else I eat, just ask. I make lots of substitutions that I don't even think about which make it so I can eat pretty normal. Still trying to find the perfect Gluten Free donut though. If you find that be sure to let me know!

Lemon Risotto with Asparagus

This meal was prepared by a guest chef and then I made it again for myself. Her's was prettier so I went with her picture. My fake mom was visiting while Husband was out of town and we scrambled around trying to find stuff to make for dinner. Luckily I had my new cooking light magazine handy so we looked in there and Fauxma was so excited to find microwave risotto that we just had to try it. We both LOVED it! Super easy super tasty and makes lots of leftovers if you don't have three helpings that night which is hard. I made it for Husband last night even though he does not like asparagus in attempt to force him to eat his veggies and he said it is probably the best asparagus dish I've made. I'll take that. The way the lemon mixes with the asparagus is really tasty and fresh and this meal is surprisingly light and doesn't sit in your stomach like rice sometimes does. Husband gave this a 4 but Fauxma and I both gave it a 5 out of 5 stars. I would rate it higher if the scale allowed!

Source: Cooking Light

Serves: 6

Ingredients

• 3 (14 1/2-ounce) cans fat-free less-sodium chicken broth
• 1 tablespoon olive oil
• 1/2 cup finely chopped onion
• 1 1/2 cups uncooked Arborio rice
• 2 teaspoons grated lemon rind
• 1/2 cup dry white wine
• 3 cups (1-inch) diagonally cut asparagus about 1 pound
• 1/2 cup (2 ounces) grated Parmigiano-Reggiano cheese
• 2 tablespoons fresh lemon juice
• 2 teaspoons fresh thyme leaves

Directions

1. Bring broth to a simmer in a large saucepan (do not boil). Keep warm over low heat.
2. Heat oil in a large nonstick skillet over medium heat. Add onion; cook 5 minutes or until tender, stirring frequently. Add rice and rind; cook 2 minutes, stirring constantly. Stir in wine, and cook 3 minutes or until the liquid is nearly absorbed, stirring constantly.
3. Add 3 1/2 cups broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 20 minutes). Stir in asparagus. Add remaining broth, 1/2 cup at a time, stirring constantly until each portion of broth is absorbed before adding the next (about 10 minutes). Remove from heat; stir in cheese and juice. Sprinkle with thyme.

Amount Per Serving
Calories: 307
Fat: 4.9g
Cholesterol: 6mg
Sodium: 532mg
Fiber: 2.7g
Protein: 11.7g

Chicken with Quick Chile Verde

I had high hopes for this meal because I love tomatillos. Don't get me wrong, it was good and filling but it was just so dang spicy that I couldn't enjoy it fully. Maybe if you add a very small dollop of sour cream it would tone down the spice and bring out some good flavor. Husband and I both gave this a 4 out of 5 stars.

Source: Cooking Light

Serves: 4

Ingredients

• 4 (6-ounce) skinless, boneless chicken breast halves
• 1/2 teaspoon salt divided
• 1/2 teaspoon black pepper divided
• 1 tablespoon olive oil
• 1/2 cup chopped onion
• 1 teaspoon sugar
• 1/4 teaspoon ground cumin
• 1/4 teaspoon crushed red pepper
• 8 ounces tomatillos coarsely chopped (about 3)
• 1 large jalapeño pepper seeded and chopped
• 1 tablespoon fresh lime juice
• 1/4 cup chopped fresh cilantro
• Grapefruit Walnut, and Feta Salad
• Herbed Corn Muffins
• Rosemary-Garlic Roasted Potatoes
• Snap Pea and Radish Sauté

Directions

1. Heat a grill pan over medium-high heat. Sprinkle chicken evenly with 1/4 teaspoon salt and 1/4 teaspoon black pepper. Add chicken to pan; cook 6 minutes on each side or until done.
2. While chicken cooks, heat a small saucepan over medium heat. Add oil to pan; swirl to coat. Add remaining 1/4 teaspoon salt, remaining 1/4 teaspoon black pepper, onion, and next 5 ingredients (through jalapeño); cook 8 minutes or until vegetables are tender, stirring occasionally.
3. Place tomatillo mixture in a blender; add lime juice. Remove center piece of blender lid (to allow steam to escape); secure blender lid on blender. Place a clean towel over opening in blender lid (to avoid splatters). Pulse 10 times or until a chunky salsa forms. Spoon tomatillo mixture over chicken; sprinkle with cilantro.

Amount Per Serving
Calories: 258
Fat: 8.4g
Cholesterol: 109mg
Sodium: 494mg
Fiber: 1.7g
Protein: 37g

Cheese & Spinach Stuffed Portobellos

This is out of the realm of my comfort zone but being a naturally gluten free food we went for it. Pleasantly surprised! When we started putting the kalamata olives in I was a little concerned (even though I love them!!!) but they really added a great flavor! Husband was not a fan of the texture of the mushroom but he still gave it a 4.5 out of 5 which says something about the taste. I give it a 5 out of 5 stars. I really enjoyed this one!

Source: www.eatingwell.com

Prep Time: 20 Min
Total Time: 40 Min

Serves: 4

Ingredients

• 4 large portobello mushroom caps
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper divided
• 1 cup part-skim ricotta cheese
• 1 cup finely chopped fresh spinach
• 1/2 cup finely shredded Parmesan cheese divided
• 2 tablespoons finely chopped kalamata olives
• 1/2 teaspoon Italian seasoning
• 3/4 cup prepared marinara sauce

Directions

1. Preheat oven to 450°F. Coat a rimmed baking sheet with cooking spray.
2. Place mushroom caps, gill-side up, on the prepared pan. Sprinkle with salt and 1/8 teaspoon pepper. Roast until tender, 20 to 25 minutes.
3. Meanwhile, mash ricotta, spinach, 1/4 cup Parmesan, olives, Italian seasoning and the remaining 1/8 teaspoon pepper in a medium bowl. Place marinara sauce in a small bowl, cover and microwave on High until hot, 30 seconds to 1 1/2 minutes.
4. When the mushrooms are tender, carefully pour out any liquid accumulated in the caps. Return the caps to the pan gill-side up. Spread 1 tablespoon marinara into each cap; cover the remaining sauce to keep warm. Mound a generous 1/3 cup ricotta filling into each cap and sprinkle with the remaining 1/4 cup Parmesan. Bake until hot, about 10 minutes. Serve with the remaining marinara sauce.

Amount Per Serving
Calories: 201
Fat: 10 g
Cholesterol: 28 mg
Sodium: 680 mg
Carbohydrate: 13 g
Fiber: 2 g
Protein: 14 g

Blueberry-Almond Streusel Muffins

Alright, you may notice the lack of streusel on this streusel muffin. I'm weird. Sometimes having something on top on a muffin like this makes for too much of a texture difference and I'm not a fan. I think next time I will try it with the streusel on top though. The flavor of this muffin is really good. We used an all purpose gluten free flour mixture which gave it a bit of a weird texture but it was still really good. Yours will be even better though using normal flour. We used fresh blueberries which really satisfied a craving I've been having and the almond flavor was so good with it! Make sure to spray your muffin liners as always and try heating this up for 30 seconds in the microwave before eating. I give the gluten free version of this 4 out of 5 stars.

Source: Cooking Light

Serves: 1

Ingredients

• 2 1/2 cups all-purpose flour
• 1 cup granulated sugar
• 1 tablespoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup 2% low-fat milk
• 1/2 cup low-fat buttermilk
• 1/3 cup light ricotta cheese
• 2 tablespoons vegetable oil
• 1 tablespoon vanilla extract
• 1 teaspoon almond extract
• 3 large egg whites
• 1 1/3 cups blueberries
• Cooking spray
• 1/4 cup all-purpose flour
• 1/2 cup finely chopped almonds
• 1 tablespoon brown sugar
• 1 tablespoon reduced-calorie stick margarine melted

Directions

1. Preheat oven to 400°.
2. Combine first 5 ingredients in a large bowl; make a well in center of mixture. Combine milk and next 6 ingredients (milk through egg whites); stir well with a whisk. Add to flour mixture, stirring just until moist. Gently stir in blueberries. Spoon batter into 18 muffin cups coated with cooking spray.
3. Combine 1/4 cup flour and remaining ingredients; sprinkle evenly over batter. Bake at 400° for 18 minutes or until done. Remove from pans immediately; cool on a wire rack.

Amount Per Serving
Calories: 171
Fat: 0.0g
Cholesterol: 1mg
Sodium: 139mg
Fiber: 1.4g
Protein: 4g

Skinny Chicken Cordon Bleu

I'm curious as to why someone would make the full fat version of this meal. I am not sure I've ever had this before but I loved this version so much that I won't make it any other way! We used crushed rice chex again instead of bread crumbs to make it gluten free. I also bought honey maple ham from the deli which was a nice flavor. Both kids LOVED it and Husband and I gobbled this up! The serving size is 2 pieces but 1 filled me up just fine so I skipped the extra calories of piece number 2. All in all 5 out of 5 stars!

Source: www.skinnytaste.com

Serves: 6

Ingredients

• cooking spray
• 12 thin sliced (36 oz total) skinless boneless chicken breasts, 3 oz each
• salt and fresh cracked pepper
• 1 large egg
• 2 large egg whites
• 1 tbsp water
• 1/2 cup seasoned breadcrumbs
• 1/4 cup grated parmesan cheese
• 5 oz (6 slices) thinly sliced lean deli ham, sliced in half
• 6 slices (4.4 oz) Sargento reduced fat Swiss cheese, cut in half

Directions

1. Preheat oven to 450°. Spray a large non-stick baking sheet with cooking spray.
2. Wash and dry the chicken cutlets; lightly pound the chicken to make thinner and lightly season with salt and black pepper.
3. Lay the chicken on a working surface and place a slice of ham on top of the chicken, then the cheese and roll, setting them aside seam side down.
4. In a medium bowl, whisk eggs and egg whites along with water to make an egg wash.
5. In another medium bowl, combine breadcrumbs and parmesan cheese.
6. Dip the chicken into the egg wash, then into the breadcrumbs.
7. Place chicken onto the baking sheet seem side down. Spray the top of the chicken with more cooking spray and bake about 25 minutes, or until until cooked.
8. Makes 12.
9. Gluten Free substitution: Use chex cereal instead of bread crumbs.

Amount Per Serving
Calories: 378
Fat: 10g
Sodium: 813mg
Sugar: 1g
Carbohydrate: 8g
Fiber: 0.5g
Protein: 55g

Cheesy Jalapeno Popper Baked Stuffed Chicken

Back when I was in high school my best friend and I would always go to Jack in the Box for what we called "Things" which were actually those jalapeno popper things. We loved them. Needless to say when I found this recipe I went ballistic! Healthy "things"!!! Hooray! This recipe was good but I only put one jalapeno in them not sure if it would be too spicy and it wasn't enough. Next time I will try 2. We also used green onions instead of scallions because they are easier to find and we usually have them on hand. To make this gluten free we used crushed up chex (corn or rice) and put a little italian seasoning in them instead of bread crumbs. See that cheese oozing from the side in the picture? That for me is the best part and makes this recipe a 5 out of 5. Husband on the other hand gave it a 4 because he is not a huge fan of "things". I'll let you make it and decide.

Source: www.skinnytaste.com

Serves: 4

Ingredients

• 2 slices center cut bacon cooked and crumbled
• 3 jalapeños chopped (remove seeds for milder)
• 3 oz 1/3 less fat cream cheese softened
• 4 oz reduced fat shredded cheddar jack Sargento
• 2 tbsp chopped scallions
• 8 thin sliced skinless chicken breast cutlets 3 oz each
• 1/2 cup Italian seasoned whole wheat breadcrumbs
• 1 1/2 juicy limes juice of
• 1 tbsp olive oil
• salt and fresh pepper
• olive oil non-stick spray

Directions

1. Wash and dry chicken cutlets, season with salt and pepper. Preheat oven to 450°. Lightly spray a baking dish with non-stick spray.
2. Combine cream cheese, cheddar, scallions, jalapeño and bacon crumbles in a medium bowl.
3. Lay chicken cutlets on a working surface and spread 2 tbsp of cream cheese mixture on each cutlet. Loosely roll each one, secure the ends with toothpicks to prevent the cheese from oozing out.
4. Place breadcrumbs in a bowl; in a second bowl combine olive oil, lime juice, salt and pepper.
5. Dip chicken in lime-oil mixture, then in breadcrumbs and place seam side down on a baking dish. Repeat with the remaining chicken. When finished, lightly spray the top of the chicken with oil spray.
6. Bake 22-25 minutes, serve immediately.

Gluten Free substitution: Use crushed rice chex cereal mixed with italian seasoning instead of bread crumbs.

Amount Per Serving
Calories: 371
Fat: 17.5g
Sodium: 355.8
Sugar: 0.6g
Carbohydrate: 11g
Fiber: 1.5g
Protein: 42.7g

Fettuccine Alfredo with Bacon

The other day I had a mad craving for Alfredo so, of course, I HAD to find a healthy version. I took to Google and found this gem! Just remember portion control. The bacon makes it almost impossible to stop eating! We used gluten free fettuccine and an all purpose gluten free flour blend (Grandpa's Kitchen brand) to make this meal gluten free. I also skipped the fresh parsley to make it cheaper and didn't notice anything missing. Everyone loved this especially the kiddos! 5 out of 5 stars!

Source: Cooking Light

Serves: 4

Ingredients

• 1 (9-ounce) package refrigerated fresh fettuccine
• 2 slices applewood-smoked bacon chopped
• 1 teaspoon minced garlic
• 1 tablespoon all-purpose flour
• 1 cup 1% low-fat milk
• 2/3 cup (about 2 1/2 ounces) grated Parmigiano-Reggiano cheese
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 1/2 teaspoon freshly ground black pepper

Directions

1. Cook pasta according to package directions, omitting salt and fat. Drain in a colander over a bowl, reserving 1/4 cup cooking liquid.
2. While pasta cooks, cook bacon in a large nonstick skillet over medium-high heat 4 minutes or until crisp, stirring occasionally. Remove bacon from pan, reserving drippings. Add garlic to drippings in pan; sauté 1 minute, stirring constantly. Sprinkle flour over garlic; cook 30 seconds, stirring constantly. Gradually add milk, stirring constantly; cook 2 minutes or until bubbly and slightly thick, stirring constantly. Reduce heat to low. Gradually add cheese, stirring until cheese melts. Stir in salt and reserved 1/4 cup cooking liquid. Add hot pasta to pan; toss well to combine. Sprinkle with bacon, parsley, and pepper.

Amount Per Serving
Calories: 339
Fat: 11.7g
Cholesterol: 22mg
Sodium: 833mg
Fiber: 2g
Protein: 17.3g

Loaded Sweet Potato from Biggest Loser

So normally I watch these shows that have weird healthy recipes on them and I refuse to try them. I've watched Biggest Loser for what seems like forever and I do believe this is my first attempt at one of their recipes. That being said, Husband and I were so pleasantly surprised by this recipe! I know the picture looks a little gross but trust me it's good! We ended up splitting one big one because I could not have finished that! All in all 4.5 out of 5 stars.

Source: www.examiner.com

Serves: 1

Ingredients

• 1 (8-ounce) sweet potato
• 4 ounces extra-lean ground turkey
• 3/4 teaspoon all-natural salt-free fajita or Southwest seasoning,
• Olive oil spray propellant free
• 1/3 cup fresh salsa drained
• 2 tablespoons jarred all-natural roasted green salsa
• 2 tablespoons fat-free Greek yogurt

Directions

1. Using a fork, poke the potato 5 times on all sides and place it in a microwave-safe bowl or dish. Cover the dish loosely with a paper towel.
2. Microwave it on high for 3 minutes. Carefully flip the potato (it will be very hot) and continue microwaving for 2 to 4 minutes longer, or until cooked and tender.
3. Meanwhile, in a small bowl, mix the turkey and seasoning.
4. Place a small nonstick skillet over medium-high heat. When hot, lightly mist it with the olive oil spray. Cook the turkey for 3 to 4 minutes, or until no longer pink, breaking it into bite-size chunks as you do.
5. Cut an opening in the potato that stretches 1 inch from each end of the potato and deep enough to open the potato completely without cutting it in half.
6. Put it in a medium shallow bowl. Stuff the potato with the fresh salsa, then the turkey, then the green salsa. Top it with the yogurt. Serve immediately.

Amount Per Serving
Calories: 342
Fat: 2g
Sodium: 304mg
Carbohydrate: 47g
Fiber: 8g
Protein: 35g

Southwestern Stuffed Peppers

This is one of our go to recipes and, even though he doesn't usually love bell peppers, Husband really enjoys this recipe. We love it because it makes lots of extra stuffing that you can eat with chips or as a taco or something. It is also really good as left overs. Thing 2 loves it and Thing 1 likes the filling on chips. I give this 4.5 out of 5 stars.

Source: simplylovefood.com

Course: Main Course

Serves: 6

Ingredients

• Olive Oil
• 1/2 lb lean ground turkey breast
• 1 cup chopped onions
• 1 heaping tbsp of homemade taco seasoning or you can use the packaged type if you like
• 2 cups cooked rice any type you like – I like brown
• 3-4 organic bell peppers halved and seeds removed
• 1 can black beans drained & rinsed
• 1/2 cup organic frozen corn
• 1 (15 -16 ounce) jar salsa
• Shredded Cheddar Cheese
• fresh cilantro
• sour cream
• sliced avocado

Directions

1. Pre heat the oven to 400 degrees. Lightly coat the peppers with olive oil and roast in a baking dish about 20-25 minutes just until cooked thru. Remove the peppers from the oven and allow to cool until you can handle them.
2. *****Note – make sure you cook your turkey ahead of time that way you do not have to worry about it later. Also, I sauteed the onions until cooked thru, I then added in my cooked rice, black beans and corn.
3. In a bowl add the taco seasoning, cooked ground turkey, chopped onions, black beans, corn and rice. Add in the jar of salsa and mix well.
4. Carefully spoon the turkey mixture into each half of the bell peppers and place back into the baking dish. Cook the peppers for another 15-20 minutes or until the peppers are cooked all the way thru. Before removing from the oven sprinkle the tops of each pepper with shredded cheddar cheese. Place back into the oven just until the cheese has melted.
5. Remove from the oven and top with fresh cilantro, avocado slices and/or sour cream just before serving.

Amount Per Serving
Calories: 185
Fat: 4
Carbohydrate: 32
Protein: 9

Lasagna Soup

A lot has happened since our last post but the most noteworthy is that Thing 2 and I have gone gluten free! I've lived gluten free before but it has been slightly difficult getting back into the swing of things plus adding a 2 year old's palette to the mix. So my point is all of the recipes I will post will now either be gluten free or can be made gluten free. This soup is no exception. Husband really liked this soup and I enjoyed it more and more the stuffier my nose got. It was SPICY! I think a lot of that had to do with the fact that we used cut up Italian sausages rather than turkey sausage since that is what we had on hand but I think I will cut back on the crushed red pepper next time. We used brown rice lasagna noodles and left off the bread sticks to make this gluten free. It was good and hit the spot with the freezing cold weather outside. 4.5 out of 5 stars.

Source: thedeenbros.com

Course: Soup

Serves: 8

Ingredients

• 2 teaspoons olive oil
• 1 pound Italian turkey sausage casings removed
• 1 onion chopped
• 1 green bell pepper chopped
• 3 cloves garlic minced
• 1 (32-ounce) container chicken broth
• 1 (15-ounce) can tomato sauce
• 1 (14 1/2-ounce) can petite diced tomatoes
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper
• 4 ounces broken whole-wheat lasagna noodles about 4 noodles
• 1/2 cup chopped fresh basil
• 3 tablespoons grated parmesan cheese
• 1/2 cup reduced-fat shredded mozzarella cheese
• 8 Whole-wheat breadsticks or grissini, optional

Directions

1. Heat the oil over medium-high heat in a large nonstick saucepot or Dutch oven. Add the sausage, onion, bell pepper, and garlic. Cook over medium-high heat, stirring occasionally, until the sausage is crumbled and browned, 8 – 10 minutes.
2. Add the broth, tomato sauce, diced tomatoes, salt, and crushed red pepper. Bring to a boil. Reduce the heat and simmer, stirring occasionally, until the flavors are blended, about 20 minutes. Add the noodles; bring to a boil. Reduce the heat and simmer, uncovered, stirring occasionally, until the soup thickens slightly and the noodles are tender, 10 – 12 minutes. Remove from the heat; stir in mozzarella, basil, and the Parmesan. Serve with the breadsticks, if using. (whole-wheat lasagna noodles take a little longer to cook.)

Amount Per Serving
Calories: 225
Fat: 7g
Cholesterol: 53mg
Sodium: 826mg
Sugar: 4g
Carbohydrate: 17g
Fiber: 2g
Protein: 23g