Turkey Tomato Pizza

INGREDIENTS

• 1 (10 ounce) can refrigerated pizza crust
• 2 teaspoons sesame seeds
• 1/4 cup reduced-fat mayonnaise
• 1/4 teaspoon grated lemon peel
• 1 cup (4 ounces) shredded reduced-fat Mexican-blend cheese
• 1 teaspoon dried basil
• 1/4 pound thinly sliced deli turkey, julienned
• 3 bacon strips, cooked and crumbled
• 2 small tomatoes, thinly sliced
• 1 cup shredded reduced-fat Swiss cheese
• 2 tablespoons thinly sliced green onions

DIRECTIONS

1. Unroll the pizza crust onto a 15-in. x 10-in. x 1-in. baking pan coated with nonstick cooking spray. Flatten dough and build up edges slightly. Prick dough several times with a fork; sprinkle with sesame seeds. Bake at 425 degrees F for 10-12 minutes or until lightly browned.
2. Combine the mayonnaise and lemon peel; spread over crust. Sprinkle with Mexican or mozzarella cheese and basil. Top with turkey, bacon, tomatoes and Swiss cheese. Bake for 7-9 minutes or until the crust is golden brown and cheese is melted. Sprinkle with onion.

FOOTNOTE

Nutritional Analysis: One slice equals 284 calories, 11 g fat (4 g saturated fat), 27 mg cholesterol, 865 mg sodium, 27 g carbohydrate, 1 g fiber, 19 g protein. Diabetic Exchanges: 2 meat, 1-1/2 starch, 1 vegetable, 1 fat.

Cheesy Vegetable Lasagna

INGREDIENTS

• 12 lasagna noodles
• 2 tablespoons olive oil
• 2 heads fresh broccoli, chopped
• 2 carrots, thinly sliced
• 1 large onion, chopped
• 2 green bell peppers, chopped
• 2 small zucchini, sliced
• 3 cloves garlic, minced
• 1/2 cup all-purpose flour
• 3 cups milk
• 3/4 cup Parmesan cheese, divided
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1 (8 ounce) container small curd cottage cheese
• 24 ounces ricotta cheese
• 2 1/2 cups shredded mozzarella cheese, divided

DIRECTIONS

1. Preheat oven to 375 degrees F (190 degrees C). Grease a 9 x 13 inch casserole dish.
2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.
3. Heat oil in a large cast iron skillet over medium heat. When oil is hot add broccoli, carrots, onions, bell peppers, zucchini and garlic. Saute for 7 minutes; set aside.
4. Place flour in a medium saucepan and gradually whisk in milk until well blended. Bring to a boil over medium heat. Cook 5 minutes, or until thick, stirring constantly. Stir in 1/2 cup Parmesan cheese, salt and pepper; cook for 1 minute, stirring constantly. Remove from heat; stir in spinach. Reserve 1/2 cup spinach mixture. In a small bowl combine cottage and ricotta cheeses; stir well.
5. Spread about 1/2 cup of spinach mixture in the bottom of the prepared pan. Layer noodles, ricotta mixture, vegetables, spinach mixture and 2 cups mozzarella cheese, ending with noodles. Top with reserved spinach mixture, 1/2 cup mozzarella cheese and 1/4 cup parmesan cheese.
6. Bake in preheated oven for 35 minutes, or until lightly browned on top. Cool for approximately 10 minutes before serving.

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