Can you imagine if the crusty-crunchy chicken Parm with silky, creamy sauce you order whenever you see it on a menu were made to fit your healthy eating plan? You're welcome.
We love chickpeas so this recipe from Chef April Bloomfield of the Spotted Pig quot;gastro-pubquot; in Greenwich, Manhattan soon became one of our favorites.
I love this soup. I like to have the vegetables cut medium it makes is hardier. But if you prefer smooth you can always chop smaller or puree. I also omit the bay leaf because I don't like bay leaf. I also use a ham hock from left over Easter or Christmas dinner.
Throw together the fixin's in the morning and enjoy a steak-and-peppers main simmering in a tomato-based sauce for dinner. Melty Swiss cheese is the clincher.
Roasting the tomatoes, garlic and onions makes this soup especially flavorful. After the veggies are roasted, all you need is 40 minutes and you've got a robust, rustic-style soup.
This Rice, Broccoli 'n Cheese Cups recipe contains instant white rice, frozen chopped broccoli, kraft ranch dressing, kraft shredded mozzarella cheese, eggs and more.
