Zucchini Pizza

(makes 4 servings)

Ingredients:

• 1 zucchini, chopped
• ¼ cup chopped red bell pepper
• 4 whole wheat pitas (6-inch diameter)
• ¼ cup fat-free chunky garden-style pasta sauce
• ¼ cup part-skim ricotta cheese
• ⅓ cup shredded reduced-fat mozzarella cheese
• 1 cup chopped plum tomatoes

Preparation:

• Preheat oven to 425 degrees F. Coat nonstick skillet with cooking spray and set over medium-high heat. Add zucchini and bell pepper. Cook for 10 minutes, stirring frequently, until vegetables are softened.
• Place pitas on ungreased baking sheet. Bake until crisp, about 5 minutes.
• Add sauce to vegetables and mix well. Spread over pitas and top with ricotta. Sprinkle with mozzarella and tomatoes. Bake for 7 to 10 minutes until cheese is melted.

Make 4 Servings:

Weight loss recipes Amount Per Serving : 240 Calories, 12 g Protein, 42 g Carbohydrates, 6 g Dietary Fiber, 5 g Fat, 2 g Saturated Fat, 480 mg Sodium

Broccoli Artichoke Dip with Pita Chips

(makes 12 servings)

Ingredients:

• 3 whole wheat pitas (6-inch diameter)
• 1 can (14 oz.) artichoke hearts in water, drained
• ¼ cup reduced-fat mayonnaise
• 1 small clove garlic, peeled
• 1 package (10 oz.) frozen chopped broccoli, thawed, drained and squeezed dry
• ½ cup part-skim ricotta cheese
• ¼ cup shredded Parmesan cheese

Preparation:

• Preheat oven to 350 degrees F.
• Split pitas to make 6 rounds total. Stack rounds and cut into 8 wedges. Arrange wedges, rough side up, in a single layer on 2 nonstick baking sheets. Bake for 10 minutes or until wedges are crip and golden brown, swapping positions of sheets halfway through baking. Let cool on wire racks. Leave oven on.
• Combine artichokes, mayonnaise and garlic in food processor. Process until smooth. Add broccoli and ricotta and pulse to form chunky dip, do not puree. Scrape mixture into 9-inch glass pie plate. Sprinkle with Parmesan.
• Bake until dip is heated through and begins to brown at edges (about 25 to 30 minutes). Let cool for a few minutes before serving with chips.

Make 12 Servings:

Weight loss recipes Amount Per Serving : 93 Calories, 5 g Protein, 12 g Carbohydrates, 3 g Dietary Fiber, 3 g Fat, 1 g Saturated Fat, 322 mg Sodium

Peach-Mango Salsa with Pita Chips

(makes 6 servings)

Ingredients:

• 1 cup (about 8 oz.) chopped grape tomatoes
• 1 small mango (about 6 oz.), peeled, seeded, and chopped
• ¾ cup chopped grilled peaches (2-3 halves)
• ½ red bell pepper (about 2.5 oz.), finely chopped
• ½ small onion (about 2oz.), finely chopped
• ¼ cup chopped cilantro
• 1 jalapeňo chile pepper, seeded and finely chopped
• Juice of 1 lime
• 1 Tablespoon red wine vinegar
• 1 Tablespoon sugar or honey
• 1 Tablespoon orange juice
• ⅛ teaspoon salt
• 3 large whole wheat pitas (6-7-inch diameter), each cut into 8 wedges and split
• 1 teaspoon salt-free garlic and herb seasoning blend

Preparation:

• Preheat oven to 350 degrees F.
• In a medium-size bowl, combine the tomatoes, mango, peaches, bell pepper, onion, cilantro, and chile pepper.
• In a small-size bowl, whisk together the lime juice, vinegar, sugar, orange juice, and salt. Add to the tomato mixture and stir well. Chill, covered, at least 60 minutes to blend flavors.
• Place pita wedges on large baking sheet and coat lightly with cooking spray. Sprinkle wedges with seasoning blend. Bake until edges just start to brown (about 5-6 minutes). Cool and serve with salsa.

Make 6 Servings:

Weight loss recipes Amount Per Serving : 134 Calories, 4 g Protein, 30 g Carbohydrates, 4 g Dietary Fiber, 1.5 g Fat, 0 g Saturated Fat, 222 mg Sodium