1/2 lb. lean ground beef
1 1/2 cups (6 oz.) shredded Cheddar cheese, divided
1/2 cup salsa, divided
8 cups salad greens
1 cup chopped tomato
1 1/2 cup black beans
Brown beef in large non-stick skillet; remove from heat. Stir in 1 cup shredded cheese and 1/4 cup salsa; mix until blended. Spoon onto serving platter. In a large bowl, toss together salad greens, tomatoes, black beans and remaining cheese and salsa. Spoon salad over meat mixture and serve.
1 can refrigerated pizza dough
1 cup Ricotta cheese
2 cups (8oz.) shredded low-moisture part-skim Mozzarella cheese
2 oz. turkey pepperoni, diced
2 plums tomatoes, thinly sliced
1 cup yellow pepper, sliced
1 tsp. oregano
2 tbsp. chopped parsley
Preheat over to 400 degrees Fahrenheit. Press pizza dough into 15×10-inch jelly roll pan. Bake for 12 minutes; remove from over and spread Ricotta cheese over crust. Top with Mozzarella, pepperoni, tomatoes, pepper and oregano.Return to oven and bake for 6 minutes or until cheese is melted. Sprinkle with parsley, cut into squares and serve.
1 can (14oz.) artichoke hearts, drained and chopped
1 (10 oz.) package frozen chopped spinach, thawed and drained
1 (8 oz.) container lowfat plain yogurt
1 cup shredded low-moisture part-skim Mozzarella cheese
1/4 cup chopped green onion1 garlic clove, minced
2 tbsp. chopped red pepper
Instructions: Combine all ingredients except red pepper and mix well. Pour mixture into 1-quart casserole dish or 9-inch pie plate. Bake at 350 degrees for 20-25 minutes or until heated through and sprinkle with red peppers.