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.

Tangy Slow Cooker Pork Roast

Makes 8 servings

1 large onion, sliced
2 1/2 pounds boneless pork loin roast
1 cup hot water
1/4 cup white sugar
3 tablespoons red wine vinegar
2 tablespoons soy sauce
1 tablespoon ketchup
1/2 teaspoon black pepper
1/2 teaspoon salt
1/4 teaspoon garlic powder
1 dash hot pepper sauce, or to taste

1. Arrange onion slices evenly over the bottom of the slow cooker, and then place the roast on top of the onion. In a bowl, mix together water, sugar, vinegar, soy sauce, ketchup, black pepper, salt, garlic powder, and hot sauce; pour over roast.
2. Cover, and cook on low for 6 to 8 hours, or on High for 3 to 4 hours.

Per Serving: 210 Cal, 7.7 g Fat, 66 mg Chol, 487 mg Sod, 9.6 g Carb, 0.4 g Fib, 24.5 g Prot.

POINTS value:

Comments: This was Tammy's type of pork roast; nice and dry. The coating around the meat was really good, but it was too dry for me. It would have been better in my opinion cooked about five or six hours on low.

Stovetop Macaroni and Cheese

Got a mac-and-cheese craving? This quick recipe will work with any mixture of cheeses you have on hand, but be sure that at least one of them is a sharp cheese (like cheddar). This ensures good flavor. Serve with a sprinkling of grated nutmeg and a side of minted, steamed green beans.

Makes 6 servings

2 1/4 cups elbow macaroni
1 cup fat-free milk
3/4 cup shredded reduced-fat sharp cheddar cheese
3/4 cup shredded reduced-fat Monterey Jack cheese
1/3 cup shredded American cheese
1/3 cup shredded part-skim mozzarella cheese
1/2 teaspoon ground white pepper

1. Cook the macaroni according to package directions; drain and return to the pot.
2. Add the milk, cheddar, Monterey Jack, American cheese, mozzarella, and pepper. Cook over low heat, stirring constantly, until the cheeses melt, about 5 minutes.

Per Serving (generous 1 cup): 299 Cal, 9 g Fat, 5 g Sat Fat, 0 g Trans Fat, 30 mg Chol, 353 mg Sod, 35 g Carb, 1 g Fib, 18 g Prot, 402 mg Calc.

POINTS value: 7

Comments: The macaroni wasn't bad. It didn't have as much flavor as Kraft macaroni, so the kids didn't like it as much. I thought it was good, especially with a little seasoning. It would probably also taste good with something like peas mixed in it to give it a little more flavor.

Herb Roasted Pork

Makes 8 servings

1 teaspoon rubbed sage
1/2 teaspoon salt
1/4 teaspoon pepper
1 clove garlic, crushed
1 (5 pound) boneless pork loin
1/2 cup sugar
1 tablespoon cornstarch
1/4 cup vinegar
1/4 cup water
2 tablespoons soy sauce

1. Preheat oven to 325 degrees F (165 degrees C).
2. In a bowl, combine sage, salt, pepper, and garlic. Rub thoroughly all over pork. Place pork in an uncovered roasting pan on the middle oven rack.
3. Bake in the preheated oven approximately 3 hours, or until the internal temperature reaches at least 150 degrees F (65 degrees C), depending upon the desired doneness.
4. Meanwhile, place sugar, cornstarch, vinegar, water, and soy sauce in a small saucepan. Heat, stirring occasionally, until mixture begins to bubble and thicken slightly. Brush roast with glaze 3 or 4 times during the last 1/2 hour of cooking. Pour remaining glaze over roast, and serve.

Per Serving: 472 Cal, 24.6 g Fat, 138 mg Chol, 474 mg Sod, 14 g Carb, 0.1 g Fib, 45.8 g Prot.

POINTS value: 11

Comments: We used a 4.5 pound butt pork roast, since they were on sale. It was actually a nine pounder that we had cut in half to use the rest later. The glaze on the roast is really good. This would probably taste even better on a pork tenderloin.

Sauteed Summer Squash

Zucchini and yellow squash both fall under the category of summer squash. Feel free to use either--or a combination of both--in this recipe.

Makes 4 servings

2 teaspoons olive oil
3 medium yellow squash, diagonally sliced
1/2 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon finely chopped fresh thyme
1/8 teaspoon salt
1/8 teaspoon freshly ground pepper

In a large nonstick skillet over medium heat, heat the oil. Saute the squash, turning occasionally, until golden brown, about 5 minutes. Sprinkle with the lemon zest, lemon juice, thyme, salt, and pepper; cook, stirring occasionally, until heated through, about 3 minutes longer.

Per Serving (1/4 of squash): 40 Cal, 2 g Fat, 0 g Sat Fat, 0 g Trans Fat, 0 mg Chol, 71 mg Sod, 4 g Carb, 1 g Fib, 1 g Prot, 23 mg Calc.

POINTS value: 1

Comments: I'm not much of a squash person, but Tammy likes it. She thought this was okay. We've had better tasting squash, but maybe not as healthy with a lot more salt and seasonings to flavor it. We didn't have the fresh thyme, so we just used a 1/4 teaspoon dried thyme.

Chicken with Apples and Cider

Makes 4 servings

2 tablespoons vegetable oil
1 Granny Smith apple, cored and sliced
1 tablespoon packed dark brown sugar
4 (4-ounce) skinless boneless chicken breasts
1/4 teaspoon cinnamon
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
1 medium onion, thinly sliced and separated into rings
1/2 cup apple cider
1/4 cup cider vinegar
2 cups hot cooked wide noodles

1. In a large nonstick skillet over medium heat, heat 1 tablespoon of the oil. Saute the apple until lightly browned, about 5 minutes. Sprinkle with the brown sugar; cook, stirring frequently, until tender, 3-5 minutes longer. Transfer to a plate.
2. On a sheet of wax paper, sprinkle the chicken with the cinnamon, salt, and pepper. In the skillet, heat the remaining 1 tablespoon oil. Saute the chicken until browned, 4-5 minutes on each side. Transfer to another plate.
3. In the skillet, cook the onion, covered, until tender, 6-8 minutes; stir in the cider and vinegar. Reduce the heat and simmer 2 minutes. Return the chicken to the skillet; simmer, spooning the sauce over chicken, until chicken is cooked through and liquid is reduced by half, 4-5 minutes.
4. Return the apples to the skillet; cook until heated through, about 2 minutes. Arrange the noodles on a platter; top with the chicken mixture, pouring any remaining juices over chicken.

Per Serving (1 chicken breast, 1/2 cup noodles, and 1/4 cup sauce): 352 Cal, 11 g Fat, 1 g Sat Fat, 0 g Trans Fat, 89 mg Chol, 273 mg Sod, 36 g Carb, 2 g Fib, 27 g Prot, 35 mg Calc.

POINTS value: 8

Comments: The recipe was alright; probably a 5 out of 10. Once again the chicken was very good. We couldn't find apple cider right now so we just used apple juice. The sauce was a little too vinegary.