Makes 10 Servings

1 tablespoon margarine
2 cups liquid egg whites
? teaspoon salt
? teaspoon black pepper
1 (10-ounce) package prebaked whole-wheat pizza crust
1-1? cups frozen vegetables (broccoli, spinach, and red bell peppers, or a combination of your favorites), thawed
3/4 cup 75% reduced fat shredded Cheddar cheese
2 frozen turkey sausage patties, thawed and cut into bite-sized pieces

NUTRITION INFORMATION PER SERVING:
Calories from Fat 35, Total Fat 4 g, Saturated Fat 1.4 g, Trans Fat 0 g, Cholesterol 10 mg, Sodium 400 mg, Potassium 225 mg, Total Carbohydrate 16 g, Dietary Fiber 3 g, Sugars 2 g, Protein 12 g, Phosphorus 135 mg Exchanges: 1 Starch 1 Medium-Fat Meat

1. Preheat oven to 400°F. Coat a 10- x 15-inch baking sheet with cooking spray.
2. In a large skillet, melt margarine over medium heat. Add egg whites, salt, and pepper; scramble and cook until eggs are firm.
3. Spoon scrambled eggs over crust; top evenly with vegetables, cheese, and sausage pieces.
4. Bake 8 to 10 minutes, or until cheese is melted. Slice and serve.

Test Kitchen Tip: If using uncooked turkey sausage, brown it before cutting into bite-sized pieces. Also, when testing this recipe, we used the 75% reduced-fat variety of Cabot Cheddar cheese.

Makes 4 servings

1 cup low-fat granola

4 cups fresh or frozen blueberries

2 cups nonfat banana yogurt

Evenly divide and layer ingredients into four glasses, starting with granola, then blueberries, then yogurt; repeat layers. Top with a bit of fresh mint to give this a super fresh taste without adding any additional calories.

NUTRITION INFORMATION PER SERVING:

Calories 290, Calories from Fat 20, Total Fat 2g, Saturated Fat 0.5 g, Trans Fat 0.g, Cholesterol 0 mg, Sodium 135 mg, Potassium 220 mg, Total Carbohydrate 64 g, Dietary Fiber 5 g, Sugars 45 g, Protein 9 g, Phosphorus 410 mg

Exchanges:

1? Starch, 1? Fruit, 1 Fat-Free Milk

NUTRITION INFORMATION PER SERVING:

Calories 355, Calories from Fat 110, Total Fat 12 g, Saturated Fat 2.8 g, Trans Fat 0 g, Cholesterol 50 mg, Sodium 600 mg, Potassium 650 mg, Total Carbohydrate 38 g, Dietary Fiber 5 g, Sugars 9 g, Protein 29 g, Phosphorus 375 mg

Exchanges:

1? Starch, ? Carbohydrate, 1 Vegetable, 3 Lean Meat, 1 Fat

Makes 4 servings

4 (8-inch) whole-wheat flour tortillas, at room temperature Cooking spray

3/4 pound lean ground turkey breast

1? tablespoons no-added salt taco seasoning

1/3 cup water

? head iceberg lettuce, shredded (about 4 cups)

1 tomato, diced

1 green bell pepper, diced

? cup (1 ounce) reduced-fat shredded Cheddar cheese

? cup reduced-fat

French dressing

1. Preheat oven to 425°F.

Place 4 ovenproof soup bowls on a rimmed baking sheet. Coat both sides of each tortilla with cooking spray.

2. Carefully line one tortilla into each bowl. Place another ovenproof bowl on top of each tortilla. Bake 7 to 9 minutes, or until tortillas hold their shape.

Carefully remove top bowls and bake tortillas (still in the bottom bowls) 3 to 4 additional minutes, or until tortillas are crisp and golden. (If you don’t have enough bowls, bake these one or two at a time.) Remove tortillas from bowls and allow to cool on a wire rack.

3. In a medium skillet over medium-high heat, cook turkey breast 8 to 10 minutes, or until no pink remains. Drain off excess liquid. Stir in taco seasoning and water; reduce heat to low, and simmer 5 minutes.

4. Right before serving, place tortilla shells on a dinner plate and fill each 3/4 full with lettuce. Add ? cup turkey mixture, then sprinkle evenly with tomatoes, green peppers, and cheese. Drizzle 2 tablespoons French dressing on top. Serve immediately.