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 Just about everybody loves pizza! Now you can enjoy great tasting pizza without all the extra fat and calories with this delightful recipe from Weight Watcher’s “Simply the Best”cookbook!
1 cup skim milk
1 tablespoon all-purpose flour
1 onion, chopped
2 whole cloves
1/4 teaspoon grated nutmeg
1/4 teaspoon freshly ground black pepper cheese
6 cups trimmed cleaned spinach
1/4 cup grated Parmesan
1 pound refrigerated ready-made pizza crust dough
3 large plum tomatoes, sliced
2 cups shredded part-skim mozzarella cheese
1. Preheat the oven to 450 degrees F. Spray a 15-inch pizza pan with non-stick cooking spray.
2. In a large non-stick saucepan, combine 2 tablespoons of the milk with the flour; stir until smooth. Stir in the remaining milk, the onion, cloves, nutmeg and pepper. Cook over medium heat, stirring constantly, until the mixture boils and thickens, about 4 minutes.Remove from the heat; discard the cloves. Add the spinach and Parmesan cheese; stir until the spinach is moistened and slightly wilted.
3. Press the pizza dough into the bottom of the pan; pinch the edge to form a rim. Spread the spinach mixture evenly over the dough. Top with the tomatoes and the mozzarella cheese. Bake until the crust is browned and the cheese is golden, 12-15 minutes.
Per Serving: 261 Calories, 8 g Total Fat, 4 g Saturated Fat, 19 mg Cholesterol, 542 mg Sodium, 33 g Total Carbohydrate, 2 g Dietary Fiber, 15 g Protein, 301 mg Calcium.
Serving Provides: 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milks.
Points Per Serving: 5.
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 This easy, attractive, meatless dish is perfect for those times when you need to throw a dinner together quickly. Serve with a tossed salad for a complete meal.
1 red bell pepper, halved lengthwise and seeded
1 yellow bell pepper, halved lengthwise and seeded
2 teaspoons unsalted stick margarine
1 celery stalk, diced
1 onion, chopped
1 cup quick-cooking brown rice
1 cup low-sodium mixed vegetable juice
1 cup drained rinsed canned chickpeas
1/4 cup minced fresh parsley
Dash cayenne pepper
1/3 cup shredded part-skim mozzarella cheese
1. Place the bell pepper halves, cut-side up, in a 2-quart microwaveable casserole; add 2 tablespoons water. Microwave, covered, on High until softened, 4 minutes; invert the peppers and drain.
2. Meanwhile, in a large nonstick saucepan, melt the margarine. Add the celery and onion; cook, stirring as needed, until softened, about 5 minutes.
3. Add the rice and vegetable juice; bring to a boil, stirring as needed. Reduce the heat and simmer, covered, until the rice is tender, about 8 minutes. Stir in the chickpeas, parsley and cayenne; cook, stirring as needed, until heated through, about 2 minutes.
4. Divide the rice mixture evenly among the pepper halves; sprinkle evenly with the cheese. Return the peppers to the casserole; microwave, covered, on High until the cheese is melted, 4 minutes. Makes 2 servings.
Per Serving: 494 calories, 12 g total fat, 3 g saturated fat, 12 mg cholesterol, 231 mg sodium, 81 g total carbohydrate, 9 g dietary fiber, 21 g protein, 241 mg calcium.
Serving Provides: 2 breads, 2 fruit/vegetables, 3 protein/milks, 1 fat.
Points Per Serving: 9
Recipe and photo are from Weight Watcher’s “Simply the Best” cookbook. Recipe is credited to Carolyn Webb, Ontario Canada.
Emily's Favorite Recipes:
 When my family wants lasagna and I am short on time, I use this recipe. It’s much faster than traditional lasagna but tastes just as great!
1 pound lean ground beef
1/2 cup finely chopped onion
1 (26 oz) jar spaghetti sauce (I use Ragu)
1 cup water
3 cups dried wide egg noodles
1 cup ricotta cheese
1/4 cup milk
1/4 cup Parmesan cheese
2 teaspoons Italian seasoning
1 teaspoon dried parsley flakes
1 cup shredded mozzarella cheese
In a large skillet over medium heat, cook the ground beef and onion until meat is no longer pink; drain.
Stir in the spaghetti sauce and water; bring to a boil. Add the egg noodles; return to a boil. Reduce the heat, cover and simmer for 10 minutes or until the noodles are tender.
In a small bowl, stir together the ricotta cheese, milk, Parmesan cheese, Italian seasoning and parsley flakes. Spread cheese mixture over meat mixture in skillet; top with the mozzarella cheese. Cover and cook over low heat 5 minutes or until heated through and cheese is melted. Remove from heat and let stand 10 minutes before serving. Makes 6 servings.
Emily's Favorite Recipes:
 Hot pizza bread sticks right out-of-the-oven and dipped in warm pizza sauce; the perfect appetizer! Be sure to make plenty because they will disappear really fast!!
1 (11 oz) package refrigerated French bread dough
1 tablespoon olive or canola oil
2 garlic cloves, pressed
1cup shredded mozzarella cheese
1/2 cup grated Parmesan cheese
1 teaspoon dried oregano
1 (8 oz) can pizza sauce
Unroll the bread dough. Using your hands, pat the dough over the bottom of a 12×15-inch baking sheet with sides. Brush dough with the olive or canola oil.
Spread the garlic over the prepared layer. Sprinkle with the mozzarella cheese, Parmesan cheese and oregano.
Bake at 375 degrees F for 12 to 14 minutes or until golden brown. Pour the pizza sauce into a small microwaveable bowl. Heat on High for 1 to 1-1/2 minutes or until heated through.
Using a pizza cutter, cut the baked bread layer into long strips. Serve with the warm pizza sauce for dipping. Makes 20 servings.
Emily's Favorite Recipes:
 Delight your family with this wonderful main dish for dinner tonight. They will love you for it!!
2 egg whites
1 tablespoon water
1 garlic clove, pressed
1/2 cup dry bread crumbs
1/3 cup grated Parmesan cheese
1-1/2 teaspoons Italian seasoning
1/2 teaspoon salt
4 (4 oz) boneless skinless chicken breast halves
1 tablespoon olive or canola oil, divided
4 (1 oz) slices mozzarella cheese
3/4 cup pizza sauce, heated
In a medium bowl, whisk the egg whites and water until foamy. Add the garlic; stir to blend. In a shallow dish, combine the bread crumbs, Parmesan cheese, Italian seasoning and salt; blend well.
Dip chicken in egg white mixture; coat with the crumb mixture, shaking off the excess. Dip each piece again in egg white mixture; coat again with crumb mixture.
In a 10-inch skillet, heat 1-1/2 teaspoons of the oil over medium-high heat. Add the prepared chicken. Cook until golden brown, about 4 minutes. Add the remaining 1-1/2 teaspoons oil and cook an additional 4 minutes or until chicken is no longer pink in the center.
Place 1 slice of mozzarella cheese on top of each chicken breast. Reduce heat to Low and cook, covered, until the cheese is melted; about 3 minutes. Transfer to a serving platter and drizzle with heated pizza sauce. Makes 4 servings.
Parmesan Potatoes and Crock Pot Green Beans add the finishing touch to this wonderful chicken dinner.
 A hearty, hunger-satisfying casserole your family is sure to enjoy!
3 cups uncooked rotini pasta
1 pound bulk Italian sausage
1 (28 oz) can crushed tomatoes
3 garlic cloves, finely chopped
1 tablespoon dried basil leaves
1/4 teaspoon salt
1/4 teaspoon pepper
3 cups sliced fresh mushrooms
1 (7 oz) jar roasted red bell peppers, drained and chopped
1 cup shredded Parmesan cheese
2-1/2 cups shredded mozzarella cheese
1. Cook and drain the pasta as directed on the package, using minimum cooking time.
2. In a 10-inch skillet over medium heat, cook sausage, stirring occasionally, until no longer pink, 5 to 7 minutes; drain.
3. In a small bowl, combine the tomatoes, garlic, basil, salt and pepper; mix well.
4. In a 13×9-inch baking dish sprayed with cooking spray, layer 1/2 each of the pasta, sausage, mushrooms, bell peppers, Parmesan cheese, tomato mixture and mozzarella cheese. Repeat layers with remaining ingredients.
5. Bake at 375 degrees F for 35 to 40 minutes or until cheese is golden brown and casserole is hot. Makes 8 servings.
 Your family will be all smiles when you serve this delicious recipe from Betty Crocker’s kitchen! They’ll never miss what’s missing! (The photo is also from Betty Crocker).
1 (26 oz) jar chunky-style tomato pasta sauce
2 (9 oz) boxes frozen spinach, thawed, well drained
1-1/2 cups small curd creamed cottage cheese
1/3 cup grated Parmesan cheese
1 teaspoon dried oregano
1/4 teaspoon pepper
1 (8 oz) package manicotti shells (14 shells)
1/4 cup water
2 cups shredded mozzarella cheese (8 oz)
1.Heat oven to 350 degrees F. In ungreased 13×9-inch (3 quart) baking dish, spread about one-third of the pasta sauce.
2. Mix spinach, cottage cheese, Parmesan cheese, oregano, and pepper. Fill uncooked manicotti shells with spinach mixture; place on sauce in baking dish.
3. In medium bowl, mix remaining pasta sauce and water. Pour sauce mixture evenly over shells, covering completely. Cover; bake 1 hour. Sprinkle with mozzarella cheese. Cover; bake 15 to 20 minutes longer or until shells are tender. Makes 7 servings (2 shells each).
 Quickly conquer your family’s hunger with this delicious quick-to-fix, dinner.
1 (15 oz) container ricotta cheese
1 egg
1 cup grated Parmesan cheese
2 cups chopped cooked chicken
2 (10 oz each) cans green enchilada sauce
2 (4 oz each) cans chopped green chilies
1 (8 oz) package oven ready lasagna noodles (12 noodles)
4 cups shredded mozzarella cheese (16 oz)
1. Heat oven to 350 degrees F. In medium bowl, mix ricotta cheese, egg and 1/2 cup of the Parmesan cheese; set aside. In another medium bowl, mix chicken, enchilada sauce and green chilies.
2. In ungreased 13×9 inch (3 quart) baking dish, spread 1 cup of the chicken mixture. Top with 3 uncooked lasagna noodles; press gently into chicken mixture. Spread with 2/3 cup of the ricotta mixture. Sprinkle with 1 cup of the mozzarella cheese. Repeat layers 3 times. Sprinkle with remaining 1/2 cup Parmesan cheese. Cover with foil.
3. Bake 45 minutes. Remove foil; bake 10 to 15 minutes longer or until lasagna is tender, cheese is bubbly and edges are lightly browned. Let stand 10 minutes before serving. Makes 10 servings.
Recipe and photo are from Betty Crocker.
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