Tomato Basil Soup

Tomato Basil Soup-3 points per serving. (about 1 cup per serving)

I made this for dinner last night, along with grilled sandwhiches (ham and cheese for hubby, and salmon spread for me). It was very tasty!!

Ingredients
4 Tbsp. (60mL) Mrs. Dash® Tomato Basil Garlic Seasoning Blend
1 Tbsp. (15mL) Mrs. Dash® Garlic & Herb Seasoning Blend
2 Tbsp. (30mL) olive oil
1 medium onion, minced
28 Oz. (784g) can whole tomatoes, no salt
4 cups (1L) low sodium chicken broth
2/3 cup (160mL) evaporated fat free milk
basil leaves as garnish

Directions
1. Heat oil in a large saucepan until foaming.
2. Add onion and cook on medium heat until onions are tender.
3. Do not brown.
4. Add tomatoes, Mrs. Dash® Garlic & Herb, chicken broth and Mrs. Dash® Tomato Basil Garlic.
5. Bring to a boil, lower heat and simmer covered for 20 minutes, stir occasionally.
6. Remove from heat and cool.
7. Process in blender or food processor or press through a sieve (strainer).
8. Return to pan, add evaporated milk.
9. Heat but do not boil.
10. Serve in warm soup bowl and garnish with basil leaves, if desired.

Antipasto Lasagna

Here's one to start us off. My sister and I made it last night. It was soooo yummy!! We left out the kalamata olives, and cut it into 6 servings instead of 4! It was still a good size serving.

Leaving out olives, and cutting into 6 servings makes this recipe 6 points.


Ingredients
1 (27.5-ounce) jar fat-free mushroom-and-roasted garlic pasta sauce
Cooking spray
6 no-boil lasagna noodles
1 (14-ounce) can artichoke hearts, drained and coarsely chopped
1 (7-ounce) bottle roasted red bell peppers, drained and chopped
1/2 cup chopped turkey pepperoni (such as Hormel), divided
1/3 cup chopped pitted kalamata olives
1 cup (4 ounces) preshredded part-skim mozzarella cheese, divided
Oregano sprigs (optional)

Preparation
Preheat oven to 450°.

Spread 1/2 cup pasta sauce in bottom of an 8-inch square baking dish coated with cooking spray. Arrange 2 noodles over sauce; top with half of artichokes, half of bell peppers, 1/4 cup pepperoni, and half of olives. Sprinkle with 1/2 cup cheese; top with 3/4 cup sauce. Repeat layers, omitting cheese, ending with noodles. Spread remaining sauce over noodles. Cover and bake at 450° for 30 minutes or until noodles are tender and sauce is bubbly. Uncover and top with 1/2 cup cheese; bake an additional 5 minutes. Let stand 5 minutes. Garnish with oregano sprigs, if desired.

Nutritional Information
Calories:375 (20% from fat)
Fat:8.4g (sat 3.9g,mono 3.2g,poly 0.8g)
Protein:21.7g
Carbohydrate:50.7g
Fiber:5.5g
Cholesterol:37mg
Iron:4.3mg
Sodium:1379mg
Calcium:285mg
Cooking Light, NOVEMBER 1998