Mushroom Whole-Wheat Calzones

With quick-rising yeast, this Italian favorite is ready to eat in half the usual time. To reheat in a hurry, microwave, covered with a paper towel for about 30 seconds.

Makes 4 servings

2/3 cup lukewarm (105-115 F) water)
1/4 teaspoon sugar
1 envelope rapid-rise active dry yeast
1 cup bread flour
1/2 cup whole-wheat flour
1 teaspoon salt
1 onion, finely chopped
1 teaspoon dried oregano
3 cups coarsely chopped mushrooms
1/2 (10-ounce) box frozen chopped spinach, thawed and squeezed dry
3/4 cup shredded fat-free mozzarella cheese
1 cup tomato sauce, heated

1. In a small bowl, combine the lukewarm water and the sugar; sprinkle on the yeast. Let stand until foamy, about 5 minutes.
2. In a food processor, combine the bread flour, whole-wheat flour, and salt. With the machine running, scrape the yeast mixture through the feed tube just until the dough forms a ball. Knead the dough by pulsing until it is smooth and elastic, 20-30 times.
3. Spray a large bowl with nonstick cooking spray; place the dough in the bowl. Cover loosely with plastic wrap or a damp towel and let the dough rise in a warm, draft-free place until it doubles in volume, 30-45 minutes.
4. Meanwhile,s pray a large nonstick skillet with nonstick spray; heat. Add the onion and oregano; saute until softened, about 3 minutes. Transfer to a plate.
5. In the skillet, cook the mushrooms, stirring occasionally, until most of their liquid evaporates, about 25 minutes. Stir in the onion and the spinach; set aside.
6. Spray a baking sheet with nonstick cooking spray. Punch down the dough; lightly sprinkle a work surface with flour. Turn out the dough; divide into 4 pieces. Roll out each piece into a 7-inch circle. Mound the vegetables and the cheese in the center of each piece of dough, then fold the dough over the filling, pressing the edges to seal tightly. Place seam-side down on the baking sheet. Cover loosely with plastic wrap or a damp towel and let rise in a warm, draft-free place about 30 minutes.
7. While the calzones rise, adjust the racks to divide the oven into thirds. Fill a shallow roasting pan with 2 inches hot water; place on the bottom oven rack. Preheat the oven to 400 F. Bake the calzones on the top rack until they just begin to brown, about 20 minutes. Serve immediately, with the tomato sauce on the side.

Per Serving (1 calzone): 278 Cal, 2 g Fat, 0 g Sat Fat, 0 g Trans Fat, 2 mg Chol, 1,179 mg Sod, 50 g Carb, 6 g Fib, 17 g Prot, 240 mg Calc.

POINTS value: 5.

Comments: The calzones were pretty good. I think next time we'd try it without the spinach; which took over most of the taste. It would probably taste good just with the mushrooms, onions and cheese. You could also put other toppings in there instead of the spinach. We used spaghetti sauce to dip it into instead of plain tomato sauce.

Tacos with Salsa

This homemade salsa is mild--spice it up with minced jalapeno if you like.

Makes 8 servings

2 tomatoes, diced
4 teaspoons olive oil
1 onion, finely chopped
2 garlic cloves, minced
1 teaspoon minced seeded jalapeno pepper, or to taste (wear gloves to prevent irritation)
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
1 pound lean ground beef (10% or less fat)
1 cup canned diced tomatoes
1/2 teaspoon salt
Freshly ground pepper, to taste
1/2 cup finely chopped fresh cilantro
1 red onion, finely chopped
2 tablespoons fresh lime juice
8 taco shells
2 cups shredded iceberg or romaine lettuce
1/4 cup fat-free sour cream

1. Place the fresh tomatoes in a strainer or colander in the sink; drain 20-30 minutes.
2. In a medium nonstick saucepan, heat the oil. Saute the onion, garlic, and jalapeno pepper until the onion is translucent, 6-8 minutes. Stir in the cumin, oregano, and paprika; saute until fragrant, about 1 minute. Add the beef and cook, breaking it apart with a wooden spoon, until no longer pink, 8-10 minutes. Add the canned tomatoes, 1/4 teaspoon of the salt, and the pepper. Reduce the heat; simmer until thickened, about 10 minutes.
3. To prepare the salsa, in a medium bowl, combine the fresh tomatoes, cilantro, red onion, and lime juice; season with the remaining 1/4 teaspoon of salt and the pepper.
4. To assemble the tacos, divide the beef mixture among the taco shells; top with the lettuce, then the salsa and sour cream.

Per Serving (1 taco): 200 Cal, 10 g Fat, 3 g Sat Fat, 1 g Trans Fat, 33 mg Chol, 317 mg Sod, 16 g Carb, 3 g Fib, 13 g Prot, 67 mg Calc.

POINTS value: 4.

Tip: If you'd rather make taco-shell bowls and serve this as a salad, crumple foil into balls and place them on a baking sheet; drape 6-inch corn tortillas over the balls, then bake at 400 F for about 10 minutes.

Comments: If you're used to the cheap seasoned taco mix when you make tacos like we are, these tacos aren't as flavorful. They have more of a tomato taste, but are probably better for you. They weren't bad; just different. The salsa was really good. It would taste good on the tacos made with the taco seasoning pouch.