Ingredients
1 pound green beans
2 teaspoons olive oil
1 red pepper, seeded and sliced into thin strips
4 teaspoons slivered almonds
salt to taste
freshly ground black pepper
Instructions
1. Trim the stem ends from the beans.
2. Bring a large pot of salted water to a boil. Add the beans and cook until they are crisp and tender, about 4 to 8 minutes, depending on the size of the beans.
3. Drain the beans and immediately plunge them into cold water. Drain.
4. In a large skillet, heat the olive oil over medium-high heat. Add the red peppers and almonds and cook, stirring occasionally for 2 minutes. Toss the beans into the skillet and cook until they are warmed through. Add salt and pepper to taste.

Serving Size: about 1 cup

Nutrition Information (per serving) Calories - 110
Carbohydrate - 12 g
Fat - 6 g
Fiber - 5 g
Protein - 4 g
Saturated Fat - 0 g
Sodium - 67 mg

Ingredients
1 tablespoon olive oil
1 teaspoon crushed garlic
4 cups cauliflower florets, blanched
1/4 cup thinly sliced red bell pepper strips
salt to taste
freshly ground black pepper
2 tablespoons toasted walnuts

Instructions
1. Heat the olive oil in a 10" skillet over medium-low heat.
2. Add the garlic and cook for 1 minute. Add the red pepper strips and cook one minute more.
3. Add the cauliflower, salt and pepper and saute with the olive oil and garlic until the cauliflower becomes tender, about 4 to 5 minutes. Remove from the skillet, sprinkle with toasted walnuts and serve.

Serving Size: about 1 cup

Nutrition Information (per serving) Calories - 84
Carbohydrate - 7 g
Fat - 6 g
Fiber - 3 g
Protein - 3 g
Saturated Fat - 1 g
Sodium - 112 mg

Ingredients
1 teaspoon dried oregano
2 cloves garlic, minced
salt to taste
freshly ground black pepper
3 tablespoons olive oil
1 pound boneless, skinless chicken thighs
1/2 pound low-fat chorizo sausage or other spicy sausage
1 large onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 cup diced, canned tomatoes with their juices
2 1/4 cups long grain rice
4 cups low-sodium chicken broth
1/2 teaspoon saffron threads
1 pound medium shrimp, peeled and deveined
2 dozen cherrystone clams, scrubbed
2 pounds mussels, scrubbed
2 cups (1 package) frozen peas

Instructions
1. Combine the oregano, garlic, salt and pepper with 1 tablespoon of olive oil and rub the chicken with it.
2. Heat 2 tablespoons of olive oil in a deep skillet over moderate heat. Brown the chicken lightly on both sides. Add the chorizo, onion, green and red peppers and cook until the vegetables are soft, about 10 minutes.
3. Add the tomatoes and rice and cook 5 minutes more. Add the chicken broth and saffron, mix well, cover with foil and cook until the liquid is almost absorbed, about 15 minutes.
4. Add the shrimp, cherrystones, mussels and peas. Cover and cook until the mussels and clams are opened, about 10 minutes more. Serve in a large shallow dish or in individual bowls.

Serving Size: 1 bowl

Nutrition Information (per serving) Calories - 613
Carbohydrate - 60 g
Fat - 16 g
Fiber - 4 g
Protein - 57 g
Saturated Fat - 3 g
Sodium - 1042 mg

Ingredients
1 whole red or green pepper

Instructions
1. Slice the pepper in half lengthwise and remove the seeds.
2. Place the 2 halves on a cookie sheet and press down so they lie flat with the skin side up.
3. Place the pepper under a hot broiler until the skin is evenly blistered, about 5 to 8 minutes.
4. Carefully remove the pepper from the cookie sheet and place in a bowl.
5. Cover tightly with plastic wrap and let sit for 5 minutes.
6. Uncover and peel off the skin.

Serving Size: 1 pepper

Nutrition Information
Per Serving
Calories 44
Carbohydrate 11 g
Fat 0 g
Fiber 3 g
Protein 1 g
Saturated Fat 0 g
Sodium 3 mg

Ingredients
5 Roasted Red Peppers (see recipe)
1/2 tablespoon olive oil
1/3 cup finely chopped carrots
1/3 cup finely chopped celery
1 large onion, chopped
salt to taste
freshly ground black pepper
1 small Russet potato
1 bay leaf
about 1 quart vegetable stock
fresh basil leaves

Instructions
1. Make the Roasted Red Peppers.
2. Heat the olive oil in a saucepan over low heat. Add the carrots, celery and onions, season lightly with salt and pepper, and cook for 10 minutes.
3. Peel and slice the potato and add it to the pot. Add the bay leaf and stock and bring to a boil quickly over high heat.
4. Lower the heat and simmer until the vegetables are completely tender, about 15 minutes.
5. Add the roasted red peppers and simmer 10 minutes more.
6. Remove the bay leaf and puree in a blender. Adjust the salt and pepper to taste.
7. Chop the basil at the last minute to prevent discoloration. Serve the soup in warm bowls and sprinkle with chopped basil.

Serving Size: about 1 1/2 cup

Nutrition Information (per serving) Calories - 76
Carbohydrate - 15 g
Fat - 2 g
Fiber - 3 g
Protein - 3 g
Saturated Fat - 0 g
Sodium - 775 mg

Ingredients
For the pizza dough:
1 tablespoon milk
4 teaspoons active dry yeast
2 cups all-purpose flour
1/2 teaspoon olive oil, plus extra

For the topping:
4 cloves garlic, chopped
4 ounces grated mozzarella cheese
1 cup sliced mushrooms
8 potatoes, sliced into thin wedges
1 red pepper, cut into strips
1 teaspoon dried oregano or chopped, fresh herbs
salt to taste
freshly ground black pepper
Roasted Garlic Vinaigrette (optional)

Instructions
For the pizza dough:
1. Mix the water, milk and yeast together in a large bowl and stir with a wooden spoon.
2. Add the flour, salt and olive oil. Mix together with a wooden spoon until the dough is too thick and sticky to stir.
3. Spread a little flour on a work surface and place the dough on top of the flour. Knead the dough by pulling the dough from the sides and folding it in the middle. Keep kneading until the dough becomes a smooth ball. If it sticks to the table or to your hands, add a little more flour.
4. Rub a clean bowl with the olive oil and put the dough in it. Cover the bowl with a towel and put it in a warm place. Let the dough rise for about 1 1/2 hours, or until doubled in volume.
5. Punch the raised dough down with your fist. Turn the dough over, form it into a ball again, cover, and let rise for another hour.
6. Heat the oven to 450°F. Roll out the dough with a rolling pin or use your hands to pat the dough into a circle about 12" to 14" across and 1/4"-thick. Place the dough on an oiled baking sheet.

For the topping:
1. Sprinkle the garlic and spread the olive oil over the rolled dough. Sprinkle the mozzarella cheese, leaving the edge of the pizza free. Spray a skillet with non-stick cooking spray and place over medium -high heat. Saute the peppers, potatoes and mushrooms for 5 minutes. Place the vegetables on top of the cheese. If desired, drizzle a little Roasted Garlic Vinaigrette on top of the pizza for added flavor.
2. Bake until nicely browned and crispy, about 15 minutes. Season with salt and pepper. Cut the pizza into 8 slices.

Serving Size: 2 slices

Nutrition Information (per serving) Calories - 585
Carbohydrate - 105 g
Fat - 13 g
Fiber - 9 g
Protein - 17 g
Saturated Fat - 4 g
Sodium - 644 mg

Ingredients
2 tablespoons olive oil
2 green peppers, thinly sliced
4 scallions, thinly sliced
salt and freshly ground black pepper
1 cup grated reduced fat Monterey Jack cheese
1 cup cooked corn kernels
2 tablespoons freshly squeezed lime juice
6 whole wheat flour tortillas
1/4 cup prepared salsa, or more to taste, drained of excess moisture

Instructions
1. Preheat the oven to 350°F.
2. Heat the oil in a large saute pan over medium-high heat. Kids can help add the peppers and scallions and season with salt and pepper. Cook until tender, about 5 minutes. Remove from heat and cool.
3. Kids can mix the pepper and scallion mixture with the remaining ingredients, except the salsa and tortillas. Taste and season with salt and pepper, if necessary.
4. Everyone can lay the tortillas out on a counter. Make it a team efford and spread 1/6 of the mixture down the middle of each of the tortillas leaving a 2-inch border at the bottom edge. Spread a spoonful of salsa on top. Roll up the tortillas halfway, fold in the ends and then continue rolling until they form a thick cylinder.
5. Set the quesadillas, seam side down on a baking sheet. Bake 5 minutes, flip the quesadillas, and cook an additional 5 to 10 minutes or until the cheese has melted. Serve warm or at room temperature.

Serving Size: 1 quesadilla

Nutrition Information (per serving)
Calories 302
Carbohydrate 37 g
Fat 13 g
Fiber 1 g
Protein 10 g
Saturated Fat 3 g
Sodium 446 mg