Roasted Red Pepper Hummus
Serve this easy dip with raw vegetables or toasted pita bread as an appetizer before enjoying your Lean Cuisine Spa Cuisine entrée.
3/4 cup roasted red pepper from a jar, drained
Puree roasted red pepper in food processor or blender, then add hummus and puree until smooth. Add lemon juice to taste. Makes 1 1/2 cups or 8 servings.
Start simmering this delicious soup a few minutes before cooking your Lean Cuisine Spa Cuisine entrée.
2 (10 ounce) packages Italian-style vegetables, frozen
Stir together vegetables and chicken broth in large saucepan over medium-high heat. Cook, stirring, until soup bubbles and vegetables are tender, about 8 minutes. Sprinkle each serving with Parmesan. Makes 6 to 8 servings.
Want more veggies in your diet?
Visit leancuisine.com where you'll find:
--Tips on how to incorporate more vegetables and fruits into your diet.
--A meal planner with recipes and snack ideas as well as calorie trackers.
Check out these easy and delicious ways to help get those USDA-recommended three to five vegetable servings a day:
Don't forget the freezer. Remember that many frozen vegetables, like those found in frozen entrées such as Lean Cuisine, have been picked and processed at their peak, so stock up. Lean Cuisine's new Spa Cuisine entrées all feature at least two servings of vegetables and offer delicious varieties such as Sesame Stir Fry with Chicken, Butternut Squash Ravioli, Ginger Garlic Stir Fry with Chicken, Hunan Stir Fry with Beef, and Grilled Chicken Primavera.
It's in the sauce. Tomato-based spaghetti sauces and salsas can be a vegetable serving. So can guacamole, salsa verde and pico de gallo.
Stuff. Choose ravioli stuffed with squash or pumpkin, fill a burrito with grilled vegetables and fresh salsa, spoon hummus and chopped cucumber into pita bread.
Chop. Cruise through the grocery store salad bar and load up on chopped veggies to quickly add to scrambled eggs, a grilled cheese sandwich or a casserole.