Zucchini Pizza

Ingredients:

Pizza Dough for 12-inch pizza

1 oz. vegetable oil (to brush on dough)

1/4 tsp. garlic, granulated

1 tsp. basil, dried

1 tsp. oregano, dried

1 1/2 cups zucchini, coarsely shredded

2 large tomatoes, sliced thin

3/4 cup chicken, diced

8 oz. mozzarella cheese, low-fat, shredded

2 oz. Parmesan cheese, grated

Directions:

Place dough to fit 12 inch pan. Brush dough with oil and sprinkle granulated garlic evenly on dough.

Lay on sliced tomato. Scatter zucchini evenly on dough. Scatter chicken evenly on dough.

Combine basil and oregano in a small bowl and sprinkle evenly across dough.

Combine Parmesan and mozzarella in a medium-sized bowl and sprinkle across dough.

Bake in a preheated oven at 350 F for approximately 8 to 10 minutes, or until the dough is done and the cheese has melted. Turn halfway through cook time. Check often.

–This recipe, from Hillcrest Elementary School, was one of the first-place winners in the Love Your Veggies contest held last spring. The contest was inspired by an idea from Winter Park Health Foundation trustee Tom Holley and coordinated through the Orange County Public Schools Food Services office.

Slimmed Down Mac and Cheese

Ingredients:

Refrigerated butter-flavored cooking spray

6 oz. whole wheat medium shells, elbow macaroni or other small pasta

1/2 teaspoon cornstarch

3/4 cup evaporated skim milk

6 ounces low-fat sharp Cheddar cheese, grated (about 1 1/4 cups)

2 to 3 teaspoons Dijon mustard

Freshly ground white pepper

2 medium tomatoes, seeded and diced

Directions:

Coat an eight-inch square baking dish with cooking spray and set aside. Cook the pasta according to package directions, drain, and set aside.

Preheat the broiler.

In a saucepan, stir the cornstarch into 1 tablespoon of evaporated milk, then whisk in the remaining milk. Add the cheese, mustard to taste and pepper. Bring to a simmer and stir until the sauce thickens a bit and the cheese is completely melted. Stir in the cooked pasta and spoon into the prepared baking dish. Sprinkle with the diced tomatoes and place under the broiler for 2 to three minutes, until the top browns. Remove from the oven and allow to cool for five minutes before serving.

Makes four servings. Per serving, 290 calories; 7 g. total fat; 4 g. saturated fat; 20 g. protein; 42 g. total carbohydrate; 6 g. dietary fiber; 20 mg. cholesterol; 330 mg. sodium and 387 mg. potassium.

–From the Cleveland Clinic Healthy Heart Lifestyle Guide and Cookbook, featured in B.Well, A Cleveland Clinic Publication.