Recipe Box

Serves: 6

More than just plain cheese, this pizza will wake up your taste buds.

INGREDIENTS
1/2 cup sun-dried tomatoes, chopped
1 (15 oz.) can great northern or navy beans, drained
2 cloves garlic, peeled and chopped
1 (10 oz.) thin pre-made pizza crust
1 cup shredded fresh basil leaves
1/2 cup shredded, reduced fat mozzarella cheese

DIRECTIONS
1. Preheat oven to 425º F.
2. Place sun-dried tomatoes in a small bowl and pour boiling water over them enough to just cover and let stand for 10 minutes to soften them. Drain well, then chop into thin strips.
3. Place beans, garlic and oregano in a food processor. Cover and blend until smooth.
4. Spread bean paste over surface of pizza crust.
5. Sprinkle with sun-dried tomatoes, basil and cheese.
6. Place pizza on an (ungreased) cookie sheet or pizza pan and bake for about 10 minutes or until cheese is melted.

NUTRITION INFO
Calories: 188
Fat: 4 g
Carbohydrates: 26.5 g
Protein: 12 g

Serves: 5

Using lean top round, plain low-fat yogurt, and very little salt makes this a heart-healthy dish.

INGREDIENTS
1 pound lean beef (top round)
3 teaspoons vegetable oil
3/4 tablespoon finely chopped onion
1 lb. sliced mushrooms
1/4 teaspoon salt
Pepper, to taste
1/4 teaspoon nutmeg
1/2 teaspoon dried basil
1/4 cup white wine
1 cup plain low-fat yogurt
6 cups macaroni, cooked in unsalted water

DIRECTIONS
1. Cut beef into 1-inch cubes. Heat 1 teaspoon oil in a non-stick skillet. Sauté onion for 2 minutes.
2. Add beef and sauté for additional 5 minutes. Turn to brown evenly. Remove from pan and keep hot.
3. Add remaining oil to pan; sauté mushrooms.
4. Add beef and onions to pan with seasonings.
5. Add beef broth, yogurt; gently stir in. Heat, but do not boil.
6. Serve with macaroni.

NUTRITION INFO(per 6-ounce serving)
Calories: 482
Fat: 16 g
Carbohydrates: 52 g
Protein: 32 g

Serves: 8
Serving Size: 1/2 potato each

Baked potatoes stuffed with seasoned cottage cheese are a lavish low-fat, low-cholesterol, low-sodium treat.

INGREDIENTS
4 medium baking potatoes
3/4 cup low-fat (1%) cottage cheese
1/4 cup 1% milk
1 teaspoon dill weed
3/4 teaspoon herb seasoning
4-6 drops hot pepper sauce
2 teaspoons grated parmesan cheese

DIRECTIONS
1. Prick potatoes with fork. Bake at 425 degrees F for 60 minutes or until a fork is easily inserted. (Or cook them in the microwave for about 5 minutes each, until a fork can easily pierce them.)
2. Cut potatoes in half lengthwise. Carefully scoop out potato leaving about 1/2 inch of pulp inside shell. Mash pulp in large bowl.
3. Mix in remaining ingredients except parmesan cheese. Spoon mixture into potato shells.
4. Sprinkle each top with 1/4 teaspoon parmesan cheese.
5. Place on baking sheet and return to oven. Bake 15-20 minutes or until tops are golden brown.

NUTRITION INFO
Calories: 251
Fat: 2 g
Carbohydrates: 49 g
Protein: 9 g

Serves: 1/4 cup

Try this filling on-the-go snack.

INGREDIENTS
4 cups bite-size shredded wheat
1/3 cup melted butter
1-1/2 cups pretzel sticks
1/2 cup dry roasted peanuts
1/2 cup raisins
garlic powder

DIRECTIONS
1. Spread shredded wheat out in a cake pan. Cover with melted butter and sprinkle on some garlic powder to taste.
2. Bake at 350 degrees for 15 minutes.
3.Add pretzel sticks, peanuts and raisins. Keep in airtight container.

NUTRITION INFO
Calories: 244
Fat: 12 g
Carbohydrates: 34 g
Protein: 6 g