Recipes from prevention

[Christina]

.. from Tammy..

Mini Veggie Pizza

prep time 10 min
cook time 20 min

1 med zucchini chopped
1/4 c chopped red bell pepper
4 whole wheat pitas
1/4 c ff chunky garden style pasta sauce
1/4 c reduced fat ricotta cheese
1/3 c shredded reduced fat mozzarella cheese
1 c chopped plum tomatoes

1. Preheat oven 425'
2. coat med nonstick skillet with cooking spray . Add zucchini and pepper , and saute over med/high heat or until veggies are softened
3. while vegetables are cooking place pitas on ungreased baking sheet bake 5 min or untl crisp
4.Add sauce to skillet and mix well .Spread vegetables and sauce over pitas. Dot with ricotta . sprinkle with mozzarella and tomatoes
5. Bake 7 to 10 min or until cheese is melted

makes 4 ( duh )
per pizza 240 cal ,12 grams pro, 42 g carb,5 g fat ,2g sat fat 10 mg chol, 6 g fiber 480 mg sodium

[Christina]

Magic Lasagna

Use any of your Fav veggies in this recipe

1c reduced fat ricotta cheese
1c 1% cottage cheese
2 c 8 Oz shredded reduced fat mozzarella cheese
2 eggs
2 c shredded carrots
1 pkg 10 oz frozen chopped broccoli.thawed and well drained
1 pkg 9 oz o boil lasagna noodles
3 c fat free chunky garden style pasta sauce

1 preheat oven to 400' coat 13x9 baking dish with cooking spray
2. In large bowl combine ricotta , cottage cheese , 1 c mozzarella cheese,eggs,carrots,And broccli
3 place 3 noodles in baking disj spread evenly with one third cheese mixture, and top with 1 c sauce, repeat process two more times sprinkle with remaining c mozzarella
4. Bake 30 min or until bubbling , let stand 10 min before serving

makes 8 servings

per serving - 290 cal, 23g pro, 37g carb,9g fat , 5 g sat fat 125 mg chol, 5 g fiber ,340 mg sodium

[Christina]

8 oz salmon fillet
Lemon-pepper seasoning
1 tbsp. Soy sauce
2 tsp olive oil
2 tsp granular Splenda

Preheat oven to 350. Coat baking dish with cooking spray.

Place salmon in baking dish, skin side down. Sprinkle with
Lemon-pepper seasoning to taste. Cover tightly and bake 40 minutes.

In a jar with tight-fitting lid, shake soy sauce, oil, and Splenda to
Make basting sauce.

Uncover salmon and brush sauce on. Broil until nicely brown.

{makes 2 servings}

245 cal. Per serving
23 g protein, 2 g carb., 16.5 g fat, 0 fiber