Caramelized Onion Tart

2 Tbs. Olive oil
2 large onions, thinly sliced (6 cups)
1 tsp dried thyme
1/2 tsp ground black pepper
2 tsp balsamic vinegar
1 16-oz. ready-to-bake whole-wheat pizza dough
1 cup grated part-skim mozzarella cheese
1/2 cup grated aged provolone cheese
20 green olives, halved

DIRECTIONS:

1.  Heat oil in a skillet over medium heat.  Add onions, and sprinkle with salt, if desired.  Saute 5-7 minutes or until softened.  Reduce heat to medium-low and stir in thyme and pepper.   Cook 15 minutes more or until onions are browned and caramelized, stirring often.  Stir in vinegar and cook 5 minutes more.  Remove from heat.

2.  Preheat oven to 425 F.  Coat a 12-inch pizza pan or rectangular cookie sheet with cooking spray.  Press dough into 10-inch circle on pizza pan or sheet.  Sprinkle 1/2 cup mozzarella and 1/4 cup provolone over dough.  Spread onions over top, then sprinkle with remaining cheese and olives.  Bake 20 minutes or until crust is golden.

Serves:  8 (1 slice) -  Serve with simple side salad

Calories:  287
Fat:  11g
Protein:  11g
Carbs:  37g

Whole-Wheat Spaghetti with Golden Garlic, Tomatoes, and Sage

• 1/2 lb. whole-wheat spaghetti
• 3 Tbs. olive oil
• 4 large garlic cloves, peeled,  halved, and sliced (3 Tbs.)
• 1 1/2 lb. ripe tomatoes, coarsely  chopped (6 cups)
• 3/4 cup cooked chickpeas
• 2 Tbs. fresh chopped sage, plus more leaves for garnish
• 2 Tbs. chopped green olives

DIRECTIONS:  

1. Cook spaghetti in large pot of boiling salted water 10 to 11 minutes, or until al dente.


2. Heat oil and garlic in large saucepan over medium heat. Cook 2 to 3 minutes, or until garlic is browned, stirring occasionally. Stir in tomatoes, chickpeas, sage, and olives, and simmer 3 to 4 minutes. Season with salt and pepper, if desired.


3. Drain spaghetti, and return to pot. Add sauce, and toss to coat. Season with salt and pepper, if desired. Divide among 6 serving bowls, and garnish with sage leaves.

Serves:  6 (1-cup serving)

Calories:  258

Fat:  9g

Protein:  9g

Carbs:  40g

Tomato-Mozzarella Packets

1 16-oz. tube prepared polenta, cut into 16 slices
2 large tomatoes, each cut into 8 slices
16 green olives, halved, optional
4 tsp. garlic olive oil
2 tsp. balsamic vinegar
1 tsp. dried Italian herbs
4 oz. (1 cup) shredded reduced-fat mozzarella cheese
1/2 cup chopped fresh basil, for garnish

DIRECTIONS

1. Preheat oven to 400°F. Place 4 16-inch lengths of foil on work surface. Fold foil in half from short side. Unfold. Shape corners and edges of one half into semicircular “bowl” with 1/2-inch sides. Coat insides of foil with cooking spray.
2. Place 4 polenta slices, slightly overlapping, in each foil semicircle. Arrange 4 tomato slices over polenta. Scatter 8 olive halves (if using) over tomatoes. Drizzle each serving with 1 tsp. garlic olive oil and 1/2 tsp. balsamic vinegar, and sprinkle with 1/4 tsp. Italian herbs; season with salt and pepper (if desired), and top with 1/4 cup mozzarella. Fold other half of foil over ingredients, and seal edges in overlapping folds until packets are sealed. Transfer to baking sheet, and bake 25 to 30 minutes.
3. Remove baking sheet from oven, and transfer packets to serving plates. Let each person open packet slowly and carefully—escaping air will be hot. Garnish with basil.

Serves: 4
Serving size: One packet
Calories: 216
Fat: 9g
Protein: 11g
Carbs: 23g

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

I made these for dinner- so good! They tasted like pizza when you combined everything. I will most definitely be making these again. They went over very well with the husband as well!

Baked Ziti with Zucchini, Chickpeas, and Olives

• 8 oz. whole wheat ziti, rigatoni, or penne pasta
• 1/2 lb. zucchini, coarsely chopped (2 cups)
• 1 1/2 cups cooked chickpeas, or
• 1 15-oz. can chickpeas, rinsed and drained
• 1 14.5-oz. can diced tomatoes with basil, garlic, and oregano, juices included
• 1 cup tomato purée
• 1/4 cup chopped green olives, divided
• 1 Tbs. olive oil
• 1 Tbs. tomato paste
• 2 cloves garlic, minced (2 tsp.)
• 2 Tbs. Italian-seasoned breadcrumbs

DIRECTIONS

1. Preheat oven to 350°F. Coat 11- x 7-inch baking dish with cooking spray. Set aside.
2. Cook ziti according to package directions for al dente in large pot of boiling salted water. Drain, rinse under cold water, and drain again. Return ziti to pot, and set aside.
3. Meanwhile, combine zucchini, chickpeas, tomatoes and juices, tomato purée, 2 Tbs. olives, oil, tomato paste, and garlic in large saucepan. Bring to a boil. Reduce heat to medium-low, and simmer 5 minutes, or until sauce begins to thicken, stirring occasionally. Stir zucchini mixture into ziti, and season with salt and pepper, if desired.
4. Transfer ziti mixture to prepared baking dish. Sprinkle with breadcrumbs and remaining 2 Tbs. olives. Bake 20 to 25 minutes, or until pasta is heated through and breadcrumbs are golden brown.

Serves: 6

Serving: 1/6 of casserole dish

Calories: 349

Fat: 9g

Protein: 14.5g

Carb: 53g

***1/2 (Star-rating out of 5) From the meat-eating, fast-food-loving husband

****1/2 (Star-rating out of 5) From me

I made this for dinner tonight. The husband actually said it was pretty good. I think he gave it 3-1/2 stars because he's not a big fan of beans with pasta but he knows I always like to throw in protein with each meal so he's trying to get used to it. I thought it was delicious! I love, love, love green olives and think they give everything a nice flavor but you can substitute black olives if you prefer.