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Yield: 12 servings (1.2 cup [120 ml] per serving). Per serving: About 130 cal, 4 g pro, 19 g carb, 4.5 g total fat, 3 g sat fat, 15 mg chol, 135 mg sod. 25 MAIN DISHES Layered Sausage Eggplant Casserole 1 pound (455 g) bulk turkey or pork Italian sausage* 1. cup (60 ml) loosely 4 packed parsley leaves 3 ounces (85 g) provolone or mozzarella cheese 1 medium eggplant, peeled 2 ounces (55 g) Parmesan cheese 1 cup (235 ml) ricotta cheese 1 egg 1.teaspoon (1 ml) 4 black pepper 2 cups (475 ml) spaghetti sauce Spray 12 x 8-inch (30.5 x 20.3 cm) baking dish with no-stick cooking spray. Cook sausage over medium- high heat in medium skillet, until thoroughly cooked; drain. Set aside. Position mini bowl and mini blade in work bowl. With processor running, add parsley through feed tube. Process until finely chopped, 8 to 10 seconds. Set aside. Position reversible slicing/shredding disc in work bowl to shred. Shred provolone cheese. Set aside. Reverse disc to slice. Add eggplant cut to fit feed tube. Process to slice. Set aside. Position multipurpose blade in work bowl. With machine running, add Parmesan cheese. Process to finely chop, 20 to 30 seconds. Add ricotta, egg, and pepper. Process until well blended, 20 to 30 seconds. Spread 1.2 cup (120 ml) of spaghetti sauce over bottom of baking dish. Cover with half of eggplant and half of sausage. Spread with ricotta cheese mixture. Sprinkle with parsley. Cover with remaining eggplant, sausage, and sauce. Bake uncovered at 350°F (177°C) for 40 minutes. Sprinkle with provolone cheese. Bake 15 to 20 minutes longer or until cheese is melted and eggplant is tender. Yield: 6 servings. *If desired, sausage can be omitted for a vegetarian main dish. Per serving: About 380 cal, 31 g pro, 15 g carb, 22 g total fat, 10 g sat fat, 125 mg chol, 780 mg sod. 26 Pizza Dough 11.cups (355 ml) 2 all-purpose flour 1.teaspoon (2 ml) 2 sugar 1.teaspoon (2 ml) salt 2 1.cup (60 ml) milk 4 1.cup (60 ml) water 4 2 tablespoons (30 ml) olive oil 11.teaspoons (7 ml) 2 active dry yeast Cornmeal Position multipurpose blade in work bowl. Add flour, sugar, and salt. Process to mix, 4 to 5 seconds. Combine milk, water, and oil in small saucepan. Heat over medium-low heat until warm (105°F to 115°F [40.5°C to 46.1°C]). Remove from heat; sprinkle yeast over surface. Stir to dissolve yeast. With processor running, slowly add yeast mixture through feed tube until dough forms a ball, 5 to 20 seconds. Dough will be slightly sticky. Place dough in greased bowl. Cover and let rest 30 minutes. Grease pizza pan or baking sheet. Sprinkle with cornmeal. Press dough into 12-inch (30.5 cm) circle on pan. Add toppings. Bake at 425°F (218°C) for 20 to 30 minutes or as directed in recipe until dough is golden on edges. Yield: 1 pizza crust (6 servings). Per serving: About 160 cal, 4 g pro, 25 g carb, 5 g total fat, 1 g sat fat, 0 mg chol, 200 mg sod. 27 Fresh Vegetable Portobello Pizza 1 recipe pizza dough (pg. 27) 8 ounces (225 g) provolone or whole milk mozzarella cheese 1 clove garlic 1 medium onion, halved lengthwise 1 medium green bell pepper, seeded and halved lengthwise 6 ounces (170 g) portobello mushroom caps 4-5 Roma tomatoes (about 10 oz. [285 g]) Cornmeal 1 teaspoon (5 ml) oregano leaves 1.teaspoon (2 ml) salt 2 1. teaspoon (1 ml) 4 coarsely ground pepper 2 tablespoons (30 ml) freshly grated Parmesan cheese Prepare pizza dough and let rest as directed in recipe. Position reversible slicing/shredding disc in work bowl to shred. Add provolone cheese. Process to shred. Set aside. Exchange shredding disc for multipurpose blade in work bowl. With processor running, add garlic through feed tube. Process until chopped, 5 to 10 seconds. Exchange multipurpose blade for reversible slicing/shredding disc to slice. Add onion and green pepper. Process to slice. Spray large nonstick skillet with cooking spray, saute 2 to 3 minutes or until softened. Set aside. Add mushrooms through feed tube. Process to slice. Add to skillet; saute 1 to 3 minutes or until soft. Remove from heat. Add tomatoes through feed tube. Process to slice. Drain liquid. Grease pizza pan or large baking sheet. Sprinkle with cornmeal. Press dough into 12-inch (30.5 cm) circle on pan. Spread 1 cup (235 ml) provolone cheese on crust. Top with tomatoes; sprinkle with oregano and salt. Top with remaining vegetables. Sprinkle with pepper. Bake at 425°F (218°C) for 15 minutes. Top with remaining provolone and Parmesan cheeses. Bake for 6 to 8 minutes more, until crust is golden brown and cheese is melted. Yield: 6 servings. Per serving: About 340 cal, 16 g pro, 33 g carb, 16 g total fat, 8 g sat fat, 30 mg chol, 770 mg sod. 28 Cranberry Orange Oatmeal Scones Scones 11.cups (355 ml) 2 all-purpose flour 3.cup (175 ml) rolled 4 oats 1tablespoon (15 ml) baking powder 1.teaspoon (1 ml) 4 nutmeg 1.teaspoon (1 ml) salt 4 1tablespoon (15 ml) plus 1 teaspoon (5 ml) sugar, divided 1.cup (80 ml) dried 3 cranberries or raisins 1.teaspoon (2 ml) 2 grated orange peel 1.cup...

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