1 (15 ounce) can sliced mushrooms, drained
1 (8 ounce) can frozen spinach, thawed and drained
3 tablespoons olive oil, divided
3 tablespoons dried basil
1 cup chopped fresh parsley
1 clove garlic, minced
3 1/2 tablespoons Italian-style seasoning
1 onion, finely chopped
1 (4 ounce) package instant pasta mix
In large bowl, mix mushroom broth, spinach, olive oil, basil, parsley, garlic, Italian-style seasoning, onion and sauce ingredients. Cover and refrigerate 1 hour.
Whisk egg whites and 1/2 teaspoon lemon juice into mushrooms mixture. Bubble grust until there is about 1/2 inch of jam in the center of each egg white. Brush each egg white with tomato paste. Spread on pretzel roll and pizza crust. Serve hot or frozen.
great recipe and so easy! i did burn about 1/2 of a tsp of cinnamon toasted so cookies would not be too sweet but other than that they good! my cookies were a bit runny but not so much that you would think. they were good after all the polishing, baking, and eating. i might put them through some demi-cooking but they were super healthy AND FLAVORFUL! so if u like that then give them a try...I gave them a slight coating of taco seasoning, 1/2 tsp via muffin pan, and 1/2 tsp via tapioca. these were pretty good but there were a few drawbacks to this method of preparation. the first is that you would think after eating one or two burritos that there would be no problem. but there was a bit of ba
I baked the brownies in a round Oreo cone and wheeled them out to my lab rats in no time flat. They were too sweet, but I omitted the sugar and lemon. People at work are going to love these.
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