FRUIT PIZZA

Serves: 8

Ingredients:

1 prepared 12" pizza crust

8 oz fat-free cream cheese (at room temperature)

1/3 cup sugar

1/2 teaspoon vanilla extract

1 banana, peeled and sliced

4 cups assorted fresh fruit, sliced: pineapple, blueberries, strawberries, apricots, honeydew, cherries, etc.

1/4 cup raisins

1/4 cup pistachios, chopped
Non-stick cooking spray

Spray 12" pizza with non-stick spray

Place crust on pizza pan and bake at 350°F for 8-10 minutes.

Allow crust to cool completely.

Blend cream cheese, sugar, and vanilla.

Spread mixture over cooled crust.

Arrange banana slices in layer over cream cheese mixture.

Arrange remaining fruit slices in circles on bananas, varying colors and shapes.

Sprinkle with raisins and pistachios.

Cut into 8 wedges.

Source: http://www.fruitsandveggiesmorematters.org/

PORTOBELLO BURGERS

Serves: 4

INGREDIENTS:

4 large Portobello mushrooms

2 cloves garlic, sliced into very thin slivers

1 tsp. fresh rosemary or 1/2 tsp dried

1 tsp fresh thyme or 1/2 tsp dried

3 Tbsp extra virgin olive oil

3 Tbsp balsamic or red wine vinegar

Salt and freshly ground black pepper, to taste

Preheat broiler or grill.

Wipe mushrooms with damp cloth. Remove stems. With paring knife, make slits in tops of caps. Stuff slivers of garlic and herbs into slits.

In small bowl, whish together oil and vinegar with salt and pepper to taste. Brush mushrooms with oil mixture. Place mushrooms, cap-side down, on pan and broil or grill until soft and brown, about 3 to 5 minutes per side.

Serve with desired toppings (lettuce, tomato, sauteed onions and peppers, avocado, etc.) on toasted whole-grain buns.

Per serving: 94 calories, 7g total fat, 1g sat fat, 6g carbohydrate, 2g protein, 1g dietary fiber, 8mg sodium.

TURKEY AND KIWIFRUIT PASTA SALAD

Prep time: 20 minutes
Serves: 8
Cups of Fruits and Vegetables per Serving: 1

Ingredients:
1/2 cup white wine vinegar
2 1/2 Tbsp olive oil
2 Tbsp Dijon mustard
2 tsp basil, fresh (or substitute dried)
1 clove garlic, minced
1 cup whole wheat noodles
3 cups broccoli florets
3 cups crookneck squash (or other seasonal squash), sliced
4 kiwifruit
1 lb cooked turkey breast, sliced
2 cups red bell pepper, sliced
1/3 cup Parmesan cheese, grated

1. Cook noodles according to package
2. Ad broccoli and squash in during last 30 seconds of cooking noodles, and drain.
3. Combine vinegar, oil, mustard, basil and garlic. Mix well.
4. Pour mixture over noodles and allow to cool.
5. Peel and slice kiwifruit.
6. Toss turkey, red pepper, green onions and kiwifruit with pasta.
7. Sprinkle with cheese and serve.

Credit: Adapted from CDC.

Nutritional Info per Serving:
Calories: 200
Total Fat: 7g
Saturated fat: 1.5g
% of Calories from Fat: 24%
Protein: 21g
Carbohydrates: 32g
Cholesterol: 40mg
Dietary Fiber: 5g
Sodium: 135mg