Skill Level: Medium - for everyday cooks, nothing too complex

Serves 6 servings

Cook Time:15 minutes

Ingredients

• 1 (13.8-oz.) can refrigerated pizza dough
• 2 tbsp. extra virgin olive oil
• 2 garlic cloves, minced
• 1/4 to 1/2 tsp. crushed red pepper flakes
• 3 oz. fontina cheese, shredded (about 3/4 cup)
• 1/2 to 3/4 lb. fresh asparagus, trimmed and cut into 1- inch pieces

Directions

Preheat oven to 425°F. Coat a baking sheet with nonstick cooking spray. Unroll dough and place on baking sheet. Using your hands and starting at the center, press out dough to a 14x11-inch rectangle. Bake 7 minutes; remove from oven and set aside.

2. Drizzle crust with oil, and sprinkle with garlic and red pepper flakes. Top with cheese and asparagus.

3. Return to oven; bake 10 minutes more or until cheese melts and crust is golden. Slice and serve.

Nutriton Facts

Calories: 260

Fat: 11g 17%

Cholesterol: 16mg 5%

Skill Level: Easy - if you can boil an egg, you can make this

Serves 1 serving

Cook Time:15 minutes

Ingredients

• 1/2 cup sliced fresh mushrooms
• 1/4 cup chopped red bell pepper
• 3 cherry tomatoes, quartered
• 1 green onion, sliced
• 1/2 tsp. minced fresh garlic
• 1/4 cup egg substitute
• 1/4 tsp. salt-free garlic-herb seasoning
• 1 slice reduced-fat Swiss cheese, torn into pieces

Directions

1. Coat a small skillet with nonstick cooking spray. Place skillet over medium heat. Add mushrooms, bell pepper, tomatoes, green onion and garlic. Cook and stir 4 minutes or until vegetables are tender.

2. In a small bowl whisk together egg and garlic-herb seasoning. Pour over vegetables in skillet; tilt skillet to spread evenly. Top with cheese. Reduce heat to low. Cook, covered, 2 minutes or until set.

3. Using a spatula, fold frittata in half, slide it onto a plate, and serve.

Nutrition Facts

Calories: 130

Fat: 5g 7%

Skill Level: Medium - for everyday cooks, nothing too complex

Serves 6 servings

Cook Time:15 minutes

Ingredients

• 5 1/2 cups low-sodium, fat-free vegetable or chicken broth, divided
• 1 1/2 cups sliced carrot sticks
• 1 1/4 cups sliced butternut squash
• 1 cup trimmed and cut fresh green beans
• 1/2 cup thinly sliced red bell pepper
• 1 cup plain couscous
• 1 (15-oz.) can chickpeas, rinsed and drained
• 1 tsp. freshly grated lemon peel
• 1/3 cup raisins (optional)
• Fresh Italian (flat-leaf) parsley (optional)

Directions

1. In a medium saucepan bring 4 cups of the broth to boiling. Add carrots and squash. Reduce heat; cook 15 minutes. Add green beans and bell pepper. Cook 5 minutes more or until vegetables are crisp-tender; drain and set aside.

2. Cook couscous in remaining 1 1/2 cups broth according to package directions. Transfer to a large bowl. Add cooked vegetables, chickpeas, lemon peel, and salt and pepper to taste; mix gently. Toss with raisins and parsley, if desired, and serve.

3. Prep time 20 minutes; Cook time 25 minutes