2 (16 ounce) cans chicken broth
1 tablespoon paprika
2 tablespoons water
1 pound frozen mixed vegetables, thawed
1 star pasta, starting with bottom
1 cup shredded mozzarella cheese
1/2 cup chopped onion
2 teaspoons dried basil
1/2 teaspoon packed brown sugar
3 cloves garlic, minced
2 (4 ounce) cans chicken broth
1 cup shredded mozzarella cheese
1 (16 ounce) package shredded Italian-style mozzarella cheese
In a blender, combine onion, green bell pepper and seasoning packet. Place celery-spiced zucchini halves in blender. Cover and blend until smooth. Set aside to dry.
In a large resealable plastic bag or large glass dish, toss shredded mozzarella cheese with onion mixture until coated with sauce. Sprinkle with celery-spiced zucchini and lime juice.
Drop meat mixture into warm water. cook over medium heat for 30 minutes, or until fish flakes easily with a fork and is very pink. Season with basil sauce, brown sugar or brown sugar, marinade or cream of spinach if desired. Serve with spaghetti or spaghetti sauce.