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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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If you are on South Beach, this can be eaten in Phase 2. Robust in tomato flavor as well as rich and creamy. If you add the meat and/or veggies it also makes for a hearty soup. I also like it because it's so stovetop easy; done in less than 30 minutes. Serve with a tossed salad or veggie. Ingredients:
1 (26 ounce) jar no-sugar-added spaghetti sauce (i prefer hunts no added sugar italian baking sauce or classico spicy red pepper spaghetti sauce) |
1 cup low-fat milk (i use skim milk) |
4 ounces low-fat cream cheese, softened |
canadian bacon (low fat or regular) or turkey pepperoni, to your liking |
mushrooms or onions or green pepper (or other pizza toppings, to your liking) |
salt, to taste |
pepper, to taste |
italian seasoning, to taste |
shredded mozzarella cheese, to taste |
grated parmesan cheese, to taste |
Directions:
1. Place the first 8 ingredients in a medium dutch oven; heat thoroughly.
2. Simmer on low heat until the cream cheese is well blended.
3. Remove from heat; serve and sprinkle with mozzarella and parmesan.
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