Asparagus and Blue Cheese Pizza

Ingredients:

16 oz. of ready-to-bake pizza dough

4 oz. of light whipped cream cheese

4 oz. of crumbled fresh salem blue cheese

12 oz. of asparagus spears, trimmed and chopped into bite-size pieces

Directions:

Preheat oven to 375 F.

Spread pizza dough over pizza stone or cookie sheet sprayed with cooking spray.  Spread the cream cheese over the dough (I let mine sit at room temperature for a bit to make it easier to spread).  Top with chopped asparagus and then sprinkle blue cheese over entire pizza.  

Bake for about 20-25 minutes until cheese is bubbly and the crust is starting to brown.

Serves:  4

Serving:  1/4 pizza

Calories:  428

Fat: 16g

Carbs:  53g

Protein:  21g

Roasted Vegetable Linguine with Soy Meatballs

2 cups sliced cremini mushrooms 
1/2 lb. fresh or frozen asparagus, cut into 1 1/2 inch pieces
1 small onion, coarsely chopped (approx. 1 cup)
2 Tablespoons olive oil
2 cloves garlic, minced (approx. 2 teaspoons)
1/2 teaspoon red pepper flakes
2 cups cherry tomatoes
1/2 cup white wine
1/2 13.25 oz. package whole-wheat linguine 
1/2 cup torn fresh basil leaves
One bag of Trader Joe's Meatless Meatballs


DIRECTIONS


1.  Preheat oven to 450 degrees. Toss together mushrooms, asparagus, onion, oil, garlic, and red pepper flakes on a coated cookie sheet.  Roast 20 minutes or until mushrooms and onions begin to brown, stirring occasionally to prevent sticking.

2.  Start your pasta water, if you haven't already.

3.  Add tomatoes and meatballs to pan, and roast 7-10 minutes more, or until tomatoes shrivel and soften. Transfer vegetables to bowl.

4.  Sprinkle wine over vegetables return pan to oven and let wine cook off about 5 minutes.

5.  Meanwhile, prepare pasta according to package directions. Drain pasta.

6.  Return pasta to pot. Add wine mixture and vegetables, and toss over medium-low heat until heated through. Season with salt and pepper, if desired. Stir in torn fresh basil leaves, and serve immediately.


Serves 6 (1-1/2 cups)


Calories:  324
Fat:  10g
Protein:  20g
Carbs:  43.5g

Roasted Vegetable Wrap

• 12 thin asparagus spears, trimmed
• 1 small red bell pepper, cut into 1/2-inch strips (1 cup)
• 1 small yellow pepper, cut into 1/2-inch strips (1 cup)
• 1 small zucchini, cut into 1/4-inch-thick rounds (1 cup)
• 1 Tbs. olive oil
• 1/2 cup white beans
• 1 small clove garlic, minced (1/2 tsp.)
• 1/2 tsp. red chile sauce, such as sriracha
• 2 8-inch whole-grain tortillas
• 6 small whole basil leaves
• 8 thin slices red onion
• 1 cup baby arugula leaves

DIRECTIONS

1. Preheat oven to 450 F. Toss together asparagus, bell peppers, zucchini, onions and oil in a large bowl and then spread evenly on large baking sheet. Season with salt and pepper, if desired. Cook for 15 minutes and then check- vegetables should start looking brown or caramelized. If not done- keep cooking and checking veggies every 5 minutes until done.
2. Mash together beans, garlic, and chile sauce in small bowl until smooth.
3. Spread half of bean mixture over each tortilla. Top each with 3 basil leaves, 1/2 cup roasted vegetables, and 1/2 cup arugula. Fold bottom third of tortillas over vegetables, and roll up tightly, tucking in sides as you go. Cut wraps in half on diagonal. Serve immediately, or wrap each half in foil or wax paper, and chill until ready to eat.

Serves 2

Serving: One whole wrap

Calories: 228

Fat: 3g

Protein: 11g

Carb: 51g

**** (Star-rating out of 5)

Made this for dinner- husband liked, but didn't love, but said he would eat it again. When I asked why he didn't love it his answer was "it's not Chipotle". Oh well- can't win em all!!!