Week 1 Info
White Bean and Spinach Pizza, tomato and zucchini saute, Parmesan toast
White Bean and Spinach Pizza
Source: http://www.eatbetteramerica.com/recipes/dinner/vegetarian/white-bean-and-spinach-pizza.aspx
Prep Time:10 min
Start to Finish:30 min
makes:8 servings
1/2 cup sun-dried tomato halves (not oil-packed)
1 can (15 oz) Progresso® cannellini (white kidney) beans or 1 can (15 or 16 oz) great northern beans, drained, rinsed
2 medium cloves garlic, finely chopped
1 package (10 oz) prebaked thin Italian pizza crust (12 inch)
1/4 teaspoon dried oregano leaves
1 cup firmly packed washed fresh spinach leaves (from 10-oz bag), thinly sliced or torn into small pieces
1/2 cup shredded reduced-fat Colby-Monterey Jack cheese blend or Cheddar cheese (2 oz)
Tomato and Zucchini Saute
- Heat oven to 425°F. Pour enough boiling water over dried tomatoes to cover; let stand 10 minutes. Drain. Cut into thin strips; set aside.
- In food processor, place beans and garlic. Cover; process until smooth. Spread beans over pizza crust. Sprinkle with oregano, tomatoes, spinach and cheese. Place on ungreased cookie sheet.
- If you don't have a food processor, use a blender and add a tiny bit of water. Or just mash them by hand with a fork. It doesn't have to be perfectly smooth!
- Prepare the Parmesan toast and put it in the oven too.
- Bake about 10 minutes or until cheese is melted. Check the toast after five minutes.
- Prepare Tomato and Zucchini Saute while everything is cooking.
1 tomato, chopped
2 zucchinis, chopped
1/2 onion, chopped
1 Tbsp olive oil
salt & pepper to taste
Heat oil in a wide pan over medium-high heat. Add onion and saute three minutes. Add tomato and zucchini and saute five minutes, or until tender. Season with salt and pepper.
Parmesan Toast
1/2 baguette
butter
shredded Parmesan cheese
Cut the baguette into slices. Spread with butter. Place on a sheet pan and top with cheese.
Bake at 425 degrees 5 minutes or until cheese is browned.
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