Ingredients

1 whole wheat pizza crust
2 large plum tomatoes, sliced
3 Tbsp. Italian dressing and marinade, divided
1 zucchini, thinly sliced
1 yellow squash, thinly sliced
1-1/2 cups shredded mozzarella cheese
1/4 cup grated parmesan cheese
2 Tbsp. chopped fresh basil

HEAT oven to 450ºF.

PLACE pizza crust on baking sheet. Arrange tomatoes over crust; brush with 1 Tbsp. dressing.

HEAT remaining dressing in large skillet on medium-high heat. Add zucchini and yellow squash; cook and stir 4 to 5 min. or until crisp-tender. Arrange over tomatoes; top with cheeses.

BAKE 10 to 12 min. or until crust is golden brown and mozzarella is melted. Sprinkle with basil.

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Ingredients

2 lbs squash and/or zucchini, sliced
1 green bell pepper, seeds removed, sliced
2 smallish tomatoes or one large tomato, peeled and cut into wedges
1/2 yellow onion, peeled and sliced
1 clove of garlic, chopped
Olive oil
5 or 6 slices of cheese – jack or cheddar
Basil, either dry or chopped fresh
Salt and pepper

Method

1 Put onion, garlic, squash, bell pepper into a large saucepan with a couple of tablespoons of olive oil. Put on high heat and brown the vegetables slightly to develop flavor. As you are browning, sprinkle either dried basil or chopped fresh basil on the vegetables. When vegetables are slightly browned, remove from heat, add the slices of cheese, and cover the pan.

2 In a separate stick-free fry pan, put the tomatoes and cook at medium high heat for about 5 minutes, stirring occasionally. You want to let the juice from the tomatoes evaporate some. After 5 minutes, add the tomatoes to the rest of the vegetables and stir. Salt and pepper to taste.

Serves 4.

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Ingredients

• 2 eggs
• 1 ounce sliced ham, cut into small pieces -or fresh broccoli, mushrooms, onions -use your imagination
• 1 slice low-fat American or Swiss cheese, cut into small pieces
• 1/2 6-inch whole wheat pita

Preparation -skillet

1. Spray a non-stick skillet with cooking spray.
2. In a small bowl, stir together eggs, milk, ham, and cheese.
3. Place skillet over medium heat and add egg mixture.
4. Cook eggs 3-5 minutes or until heated thoroughly, stirring frequently.
5. Spoon warm egg mixture into pocket

Preparation -microwave

1. Spray a microwave safe bowl with cooking spray.
2. In a small bowl, stir together eggs, milk, ham, and cheese.
3. Pour egg mixture into prepared bowl.
4. Cook eggs on high 1 minute; stir; cook for an additional 30 seconds to 1 minute or until heated thoroughly
5. Spoon warm egg mixture into pocket

This soup is made with a variety of root vegetables and supplies an assortment of cancer-fighting antioxidants to help prevent free radical damage. Rutabaga is a type of cruciferous vegetable; it contains the antioxidants beta-carotene and sulforaphane, which are particularly important for protecting against breast cancer. This recipe also includes a variety of healthful spices, such as turmeric and curry powder, which contain the cancer-fighting compound curcumin.

3½ to 4 cups water or vegetable broth

1 large onion, diced

½ teaspoon ground ginger

½ teaspoon ground cumin

½ teaspoon ground turmeric

1/8 teaspoon crushed red pepper flakes or cayenne

1 medium rutabaga, peeled and diced

1 large russet potato, unpeeled, scrubbed, and diced

1 large sweet potato, unpeeled, scrubbed, and diced

2 large carrots, diced or cut into half-moons

1½ teaspoons salt

4 cups spinach, chopped

1. Heat ½ cup of the water in a large soup pot. Add the onion and cook and stir over high heat for about 5 minutes, or until soft and translucent. Add the ginger, cumin, turmeric, and red pepper flakes and cook and stir for 2 minutes.

1. Stir in 3 cups of the remaining water and the rutabaga, russet potato, sweet potato, carrots, and salt. Cover and simmer, stirring occasionally, for about 30 minutes, or until the vegetables are tender and the soup has thickened.

1. Stir in the spinach and simmer until it is just tender, about 5 minutes. If desired, add the remaining 1/2 cup of water for a thinner soup.

1. Stored in a covered contained in the refrigerator, leftover Creamy Root Soup will keep for up to 3 days.

Watermelon Mint Salsa

2 cups chopped seedless watermelon

2 tablespoons lime juice

1 cup diced seeded tomato

Minced seeded jalapeno to taste

1 tablespoon minced fresh cilantro

1 tablespoon minced fresh mint

½ cup chopped fresh scallion

Toss ingredients together, cover, and refrigerate until ready to serve.

Cajun Chicken Cutlets

2 tablespoons vegetable oil

2 tablespoons granulated garlic

2 tablespoons mild chili powder

2 tablespoons ground cumin

2 tablespoons sweet paprika

6 boneless skinless chicken cutlets

Mix together the spices. Coat the chicken cutlets with the spice mixture. Heat a non-stick skillet over medium high heat and place chicken breasts in pan. Blacken on both sides and sauté just until cooked through. Top with Watermelon Mint Salsa and serve immediately. Serves 6.

1 tbs Canola oil

2 heaping cups of Chinese cabbage, julienned

3 heaping cups of red pepper, julienned

2 heaping cups of carrots, shredded

2 cups Chinese snow peas, julienned

5 cups cooked chicken, boneless

2 tbs cilantro, chopped (optional)

½ cup Asian Barbecue Sauce (see recipe below)

Dozen whole wheat 10-inch tortillas (may also be served on brown rice)

Place oil in a sauté pan on high heat. Add the Chinese cabbage, red pepper and carrots. Saute 3 to 4 minutes. Add snow peas. Add the chicken and toss together. Add the cilantro and barbecue sauce. With tongs or a slotted spoon, drain the excess juice, and place 1 ½ cups of the cooked mixture at the bottom of the tortilla. Fold the bottom of the tortilla over and roll it up. Serve. 346 calories, 23.9 g protein, 40.3 g carbohydrate, 7.9 g total fat, 0.6 g saturated fat, 4.9 g dietary fiber.

Asian Barbecue Sauce

1 cup mild barbecue sauce

1 cup smoky barbecue sauce

½ cup pineapple juice

¼ cup hoisin sauce

3 tbs orange marmalade

1 tbs teriyaki sauce

¼ tsp five-spice powder

Combine above ingredients in saucepan. Bring mixture to a boil, stirring to blend thoroughly. Reduce heat to simmer for 30 minutes. Use sauce to glaze grilled meats and poultry. Allow 2 1.2 ounces for each serving of meat.

(makes 8 servings)

2 large tart apples, peeled and sliced

½ cup fresh or frozen cranberries

¾ cup Grape-Nuts cereal or any high fiber whole wheat cereal

¾ cup rolled oats

½ teaspoon cinnamon

1/3 cup brown rice syrup

2/3 cup apple juice

¼ teaspoon cornstarch or arrowroot

Preheat oven to 350 degrees.

Arrange apple slices in a 9” x 9” baking dish, then sprinkle with cranberries.

In a bowl, mix cereal, oats and cinnamon, then stir in brown rice syrup. Spread evenly over apples.

In a small bowl or measuring cup, mix apple juice and cornstarch or arrowroot, then pour evenly over other ingredients.

Bake for 50 minutes, or until apples are tender.

This soup is made with a variety of root vegetables and supplies an assortment of cancer-fighting antioxidants to help prevent free radical damage. Rutabaga is a type of cruciferous vegetable; it contains the antioxidants beta-carotene and sulforaphane, which are particularly important for protecting against breast cancer. This recipe also includes a variety of healthful spices, such as turmeric and curry powder, which contain the cancer-fighting compound curcumin.

3½ to 4 cups water or vegetable broth

1 large onion, diced

½ teaspoon ground ginger

½ teaspoon ground cumin

½ teaspoon ground turmeric

1/8 teaspoon crushed red pepper flakes or cayenne

1 medium rutabaga, peeled and diced

1 large russet potato, unpeeled, scrubbed, and diced

1 large sweet potato, unpeeled, scrubbed, and diced

2 large carrots, diced or cut into half-moons

1½ teaspoons salt

4 cups spinach, chopped

1. Heat ½ cup of the water in a large soup pot. Add the onion and cook and stir over high heat for about 5 minutes, or until soft and translucent. Add the ginger, cumin, turmeric, and red pepper flakes and cook and stir for 2 minutes.

1. Stir in 3 cups of the remaining water and the rutabaga, russet potato, sweet potato, carrots, and salt. Cover and simmer, stirring occasionally, for about 30 minutes, or until the vegetables are tender and the soup has thickened.

1. Stir in the spinach and simmer until it is just tender, about 5 minutes. If desired, add the remaining 1/2 cup of water for a thinner soup.

1. Stored in a covered contained in the refrigerator, leftover Creamy Root Soup will keep for up to 3 days.

(makes 8 servings)

2 large tart apples, peeled and sliced

½ cup fresh or frozen cranberries

¾ cup Grape-Nuts cereal or any high fiber whole wheat cereal

¾ cup rolled oats

½ teaspoon cinnamon

1/3 cup brown rice syrup

2/3 cup apple juice

¼ teaspoon cornstarch or arrowroot

Preheat oven to 350 degrees.

Arrange apple slices in a 9” x 9” baking dish, then sprinkle with cranberries.

In a bowl, mix cereal, oats and cinnamon, then stir in brown rice syrup. Spread evenly over apples.

In a small bowl or measuring cup, mix apple juice and cornstarch or arrowroot, then pour evenly over other ingredients.

Bake for 50 minutes, or until apples are tender.