1 package thin crust prepared pizza shell or prepared focaccia, 16 ounces
Extra-virgin olive oil, for drizzling
3 large cloves garlic, minced
1 cup shredded mozzarella (found in dairy aisle)
1 cup shredded provolone (found in dairy aisle)
1/4 cup grated Parmigiano Reggiano or Romano (a handful)
1 (15-ounce) can artichoke hearts in water, drained and thinly sliced
1/4 cup chopped parsley

Preheat oven to 500 degrees F.

Put the pizza shell or focaccia onto a pizza pan or cookie sheet. Drizzle shell with oil and scatter minced garlic over shell to edges.

2 tablespoons extra-virgin olive oil
2 tablespoons light brown sugar
2 tablespoons real maple syrup
2 small acorn squash (1 pound each), cut in half, seeds removed
Kosher salt and freshly ground black pepper
Butter, for topping

Preheat the oven to 425 degrees F.

Mix the olive oil, brown sugar, and maple syrup together in a small bowl.Put the acorn squash, cut side up, in a single layer on a baking sheet.
Brush the glaze on the flesh of the squash and season with salt, and pepper, to taste.

Quesadillas

2 bell peppers -- quartered lengthwise
nonstick cooking spray
4 10" flour tortillas
1 1/3 cups shredded cheddar cheese
1/4 cup sliced ripe olives
3/4 cup salsa
1/4 cup light sour cream

Heat the grill. Spray bell peppers with nonstick cooking spray.

When ready to grill, place the peppers on a gas grill over medium high heat or on a charcoal grill 4-6" from medium high coals.
Cook 4-6 minutes or until crisp tender and grill marked, turning occasionally.
Remove from the grill; let stand until cool enough to handle.

2 pounds sweet potatoes, cut into thin wedges
3 tbs olive oil
Salt and Pepper
1 tsp cinnamon

Toss potatoes with oil, salt and pepper. Roast 30 min. at 475°.
Toss with cinnamon.

Makes 6 servings.

2 Tbsp. olive oil
1 onion, chopped
1 garlic clove, crushed
1 red bell pepper, cut into 1-inch pieces
1 green bell pepper, cut into 1-inch pieces
2 Tbsp. cumin
1 tsp. cayenne pepper
3 (14-oz.) cans crushed tomatoes
1 (10-oz.) bag frozen whole kernel corn
4 (10-oz.) cans black beans, rinsed, drained
2 cups picante sauce

Sauté first 7 ingredients in a skillet for 5 minutes. Combine all ingredients in a slow cooker. Mix well. Cover.
Cook on low for 6 hours or high for 3 hours.

from the July 2011 issue of Today in Mississippi

3 C. zucchini, grated
2 eggs
3 tbsp. flour
1/4 C. Parmesan cheese
1/2 teaspoon salt
Pepper
Butter

In a medium-sized bowl, mix together zucchini and salt. Let stand about 45 minutes. Squeeze excess moisture from zucchini. In another bowl, beat eggs well. Add zucchini, flour, cheese, and
pepper; mix well.

In a large skillet, melt some butter. Fry Tablespoonfulls of the zucchini mixture until lightly browned, turning once.

Makes about 12 pancakes.

5 cups fresh cauliflowerets
1 garlic clove, minced
3 tablespoons fat-free milk
3 tablespoons reduced-fat mayonnaise
1/2 teaspoon salt
1/8 teaspoon white pepper

Directions
Place 1 in. of water in a large saucepan; add cauliflower and garlic. Bring to a boil.
Reduce heat; cover and simmer for 10-15 minutes or until tender.
Drain; transfer to a small bowl. Add the milk, mayonnaise, salt and pepper; beat until blended.
If desired, shape into individual molds by packing 1/2 cup at a time into a 2-in. biscuit cutter.

Yield: 4 servings.

1 pound Large onion
1 pound Red bell pepper
1 pound Green bell pepper
1 pound Yellow squash
1 pound Zucchini squash
1 cup Olive oil
1/3 cup Italian seasoning

Peel onions and cut top−to−bottom in large wedges. Cut tops from bell peppers, remove core, and cut in large top−to−bottom pieces. Trim ends from squash and cut in diagonal rounds, about 1/2" thick.
Toss all vegetables in a large bowl with olive oil and seasoning, breaking up the onion wedges somewhat.

1 tbs red wine vinegar
1 tomato, cut into wedges
6 oz snow peas
2 cups sliced mushrooms
2 cups broccoli florets
2 carrots, thinly sliced
2 tbs canola or vegetable oil
1 tbs Mrs Dash original blend

Heat oil and Mrs Dash. Add carrots and broccoli, cook 2 min.
Add mushrooms and peas and cook 2 more min.

Add tomato wedges and vinegar, stir for another min. or until veggies are tender.

Makes 6 servings.

1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained
3 tablespoons water
1 teaspoon lemon juice
1 cup dry bread crumbs
1 egg
1 teaspoon Italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
Dash crushed red pepper flakes
2 tablespoons canola oil
6 whole wheat hamburger buns, split and toasted
6 slices reduced-fat process American cheese product
Dill pickle slices, fat-free mayonnaise and ketchup, optional

Place the beans, water and lemon juice in a food processor; cover and process until blended.

24 asparagus spears trimmed and halved
1/2 cup salsa
1 tablespoon cilantro leaves
2 cloves garlic
4 scallions thinly sliced

In a large nonstick skillet combine the asparagus and 1/2 cup water bring to a boil. Reduce the heat and simmer covered until the asparagus is tender-crisp about 5 mins drain and run under cold water to cool. In a blender or food processor puree the asparagus, salsa, cilantro and garlic. Add the scallions pulse several times until chunky smooth.

Transfer to a serving bowl. refrigerate covered until chilled at least 1 hr.
Serves 6

1 tbs grated lemon zest
1/4 cup grated Parmesan cheese
1/4 tsp crushed red pepper
2 cloves garlic, smashed
3 tbs olive or vegetable oil
1/4 cup flat leaf parsley, chopped
Salt
4 zucchini, sliced
2 slices white or wheat bread, torn into pieces
12 oz wheat spaghetti

HEAT oven to 425°. Cook pasta according to package directions. Drain pasta and return it to pot.
Toss pasta with 1 tbs oil.

In a blender or food processor, pulse bread and garlic until bread forms coarse crumbs and garlic is chopped.

3 medium zucchini, chopped and steamed
1 clove garlic, minced
1/2 C. basil leaves, chopped
2 tbsp. fresh parsley, chopped
2 tbsp. Parmesan cheese, grated
1/4 teaspoon salt
1 1/2 teaspoons olive oil

Process all ingredients in a food processor until smooth.

3 C. zucchini, grated
2 eggs
3 tbsp. flour
1/4 C. Parmesan cheese
1/2 teaspoon salt
Pepper
Butter

In a medium-sized bowl, mix together zucchini and salt. Let stand about 45 minutes. Squeeze excess moisture from zucchini.
In another bowl, beat eggs well. Add zucchini, flour, cheese, and pepper; mix well.
In a large skillet, melt some butter. Fry tabelspoon full of the zucchini mixture until lightly browned, turning once.

Makes about 12 pancakes.

10 ozs of frozen chopped spinach, thawed
1 medium onion diced
1 medium carrot, peeled and diced
3 cloves of garlic, finely chopped
1 Tbsp. of olive oil
8 cups water
1 Tblsp. salt
8 ounces dried lentils (about 1 1/4 cups)

Cook and stir onions, carrots and garlic with a little salt and pepper in oil in a 3 quart sauce pan over medium heat
until onions are tender.

Put lentils in pot with the onions and stir slightly toasting them.

Stir in water, salt and bring to boil, reducing heat to a simmer. Cover and cook for 1 hour or until lentils are tender

2 md Zucchini; coarsely grated .. about 1 1/2 cups
1 lg Potato; peeled & finely .. shredded about 1 1/4 cup
1 sm Onion; grated
2 tb Corn meal
2 tb Flour
3/4 ts Salt
1 Egg; lightly beaten
Oil for frying
Sour cream

Drain zucchini pressing out as much liquid as possible. Mix with potato and onion. Stir in corn meal, flour, salt and egg until wellmixed.
Lightly grease griddle or skillet. Cook, using 2 tablespoons for each pancake and pressing down to flatten 3 to 4 minutes per side, until lightly browned.

Serve with Sour Cream.
Makes about 16 pancakes

6 tbsp. olive oil
2 lbs. ripe tomatoes, peeled and chopped
3 tbsp. drained capers
2 tbsp. chopped anchovies
1 tbsp. chopped garlic
3/4 lb. med. shrimp, peeled
1/2 lb. sea scallops, halved
2 tbsp. chopped, pitted Kalamate olives
1 lb. fettuccine
Light red wine like a bezujolias or Garbaresco

Heat 4 tablespoon oil in heavy large skillet over high heat.
Add tomatoes, capers, anchovies and garlic and cook until tomatoes release their juices and mixture thickens, about 10 minutes.

Add shrimp and scallops and saute until cooked through about 2 to 3 minutes.

6 C. fresh cucumbers
1 C. sweet pepper, sliced thin
2 onions (into rings)
1 tsp. salt
1 tsp. celery seed
2 C. sugar (I use 1 1/2) works fine
1 C. white vinegar

Mix well. Put in refrigerator, let stand overnight.

1 − 28 ounce jar tomato pasta sauce
1/2 cup water
2 cans (15 ounce) black beans, rinsed and drained
1 3/4 cups low fat ricotta cheese
1 egg
12 uncooked lasagna noodles
2 1/2 cups shredded skim mozzarella cheese

Preheat oven to 375F.
Over low heat, simmer tomato sauce, water, and black beans. Meanwhile, in a small bowl, combine ricotta cheese and
egg. Set aside. Using a 9 X 13 inch baking dish, place 1 cup of the bean/sauce mixture on the bottom of the dish.

1 pound elbow macaroni
15 oz. low fat ricotta cheese
1 3/4 cups skim milk
1/2 cup egg substitute
2 teaspoons brown mustard
1 −2 teaspoons Tabasco sauce
1/2 teaspoon salt
1/4 teaspoon ground pepper
2 cups shredded low fat cheddar cheese
2 cups torn fresh spinach leaves
1/4 cup grated Parmesan cheese
1/4 cup fine bread crumbs
1 teaspoon paprika

Preheat oven to 375F. Spray a 9 X 13 or 3 quart baking dish with nonstick spray oil. Cook macaroni according to package directions.

Olive oil cooking spray
2 teaspoons garlic powder
1/2 teaspoon pepper
2 medium zucchini

Preheat oven to 350 degrees. Trim ends of zucchini, but leave skins on elsewhere. Cut zucchini in half vertically; repeat. Cut each finger strip in half, cross-wise.
Place all strips peel side down on a baking sheet.
Mist with cooking spray and sprinkle with seasonings.

Bake until edges are brown and strips are easily pierced; about 15 minutes.

Makes 2 servings.

Nutritional information per serving:
Calories: 28.3
Fat: 0.2g
Cholesterol: 0

3 tablespoons cider vinegar
3 tablespoons rice vinegar
1 tablespoon sugar
1 tablespoon whole-grain mustard
1 tablespoon canola oil
1/2 teaspoon salt
Freshly ground pepper , to taste
1/3 cup diced red onion
1 15-ounce can black-eyed peas , or chickpeas, rinsed
1 10-ounce package frozen baby lima beans , or shelled edamame
1 pound green beans, trimmed and cut into 1-inch pieces
2 tablespoons chopped fresh parsley

Put a large saucepan of water on to boil. Fill a large bowl half full with ice water and place next to the stove.

1 (8 oz) package cream cheese
1 large red bell pepper, chopped
½ c. feta cheese
2 T. pesto

Preheat oven to 350. Using beaters, beat together cream cheese and pesto. Add feta, continue to beat until combined. Stir in pepper with wooden spoon.
Spread into a pie plate and bake 15 minutes or until hot and bubbly.
Let stand 5 minutes, serve with crackers.

One can of chick peas (garbanzo beans) ground into small pieces
1 clove of garlic (I use 2)
2 tablespoons of tahini
2 tablespoons of lemon juice
3/4 tsp salt
2 tablespoons chopped tomatoes (I use 4-6 tablespoons)
2 tablespoons chopped parsley (I used 3-5 tablespoons)
2 tablespoons chopped green onions (I use 3 tablespoons or 4 chopped green onions)

Mix the chopped tomatoes, parsley, green onions and set aside.
In blender, blend the chick peas, tahini, lemon juice and salt until a paste consistency (I use the stick blender for this).

10 large fresh basil leaves, sliced thin or 1/2 tsp. dried basil
2 cups roma (plum) tomatoes, seeded and chopped
2 tbsp. balsamic vinegar
Salt and pepper, to taste
1/3 cup Crisco Extra Virgin Olive Oil
2 cloves garlic, minced
1 loaf French baguette

Heat oven to 425ºF.

Roll up several basil leaves; slice into very thin strips. Repeat with remaining basil. Combine tomatoes, balsamic vinegar, basil, salt and pepper.

Cut bread into angled 1/4 inch pieces. Combine olive oil and garlic; brush on bread slices and place on baking pan.

1 clove garlic, finely minced
1 tablespoon extra virgin olive oil
10 basil leaves
4 large tomatoes, cored and cut into wedges
salt to taste
freshly ground black pepper
Combine the garlic and basil in a small bowl.

Chop the basil leaves and add them to the olive oil mixture. (This can be made in advance and stored in the refrigerator for up to 3 days.)
Place the tomatoes in a large serving bowl, season them with salt and pepper to taste and add the olive oil mixture. Let the tomatoes marinate for several hours before serving or marinate them overnight in the refrigerator.

8 ounces elbow macaroni
3 quarts boiling water
3 tsp salt
2 Tbsp. butter
2 Tbsp. flour
1 cup evaporated milk
1 cup water
1 egg, beaten
1 tsp salt
1/2 pound sharp cheese, grated

Drop macaroni into rapidly boiling water, add the 3 tsp salt and cook 10-14 minutes or until tender. Turn into colander to drain. Run hot water through to rinse well.

Melt butter, blend in flour, and add milk and water. Stir over direct heat until sauce boils and thickens. Then stir in egg, salt and grated cheese, and stir until cheese is melted. Arrange macaroni

INGREDIENTS
Vegetable cooking spray
2 cups sliced carrots
1/4 cup sliced green onions and tops
2 cloves garlic, minced
1 teaspoon dried basil leaves
2 cans (15 ounces each) reduced-sodium chicken broth
1-1/2 cups water
1 package (9 ounces) fresh low-fat tomato and cheese tortellini
3 cups torn spinach leaves
2-3 teaspoons lemon juice
1/8 - 1/4 teaspoon ground nutmeg
1/8 teaspoon pepper

DIRECTIONS
Spray bottom of large saucepan with cooking spray; heat over medium heat until hot. Saute carrots, green onions, garlic, and basil until onions are tender, about 5 minutes.

2 cups leftover mashed potatoes
2 Tbsp butter
2 Tbsp milk
small sweet onion, finely diced
1 egg, beaten
salt & freshly ground pepper, to taste
3/4 cup bread crumbs

Optional:
3 Tbsp Parmesan cheese
3 strips bacon, fried, drained and crumbled

Combine the mashed potatoes, butter, milk and egg. Blend well.
Add the salt, pepper, Parmesan cheese and crumbled bacon, if using.
Refrigerate about 3 hours.

Shape into patties and dredge in crumbs.
Fry 2 minutes on each side in oil.

1 tablespoon olive oil
1/2 teaspoon paprika
8 sweet potatoes, sliced lengthwise into quarters

Preheat oven to 400 degrees F (200 degrees C).
Spray a baking sheet with cooking spay or vegetable oil.
In a large bowl, mix oil and paprika. Add potato sticks, and stir by hand to coat. Place on the prepared baking sheet.
Bake 40 minutes in the preheated oven.

Best eaten at room temperature.