2 each hot and sweet Italian sausage links (about 10 ounces each)
1 tablespoon olive oil
2 small bell peppers (1 red, 1 yellow) seeded, cut into strips
1/4 teaspoon freshly ground pepper
1 pound frozen pizza dough, thawed
3/4 cup marinara or pizza sauce
8 ounces shredded mozzarella cheese
Grated Parmesan cheese (optional)

Preheat oven to 500 degrees. Cut sausages into 1/2 inch thick slices. Heat oil in a large skillet over medium-high heat; add sausages. Cook 4 minutes, tossing several times, until no longer pink on he outside. Add pepper strips and pepper; continue to cook 3 minutes, tossing or until peppers are slightly softened. Remove from heat; let mixture cool.

Flatten and stretch or roll out dough into a 13 inch round and transfer to a lightly oiled pizza pan. Spread sauce on dough to within 1 inch of edge. Scatter half the cheese over sauce, then top with sausage mixture; scatter remaining mozzarella on top. Sprinkle with Parmesan if using.

Bake until cheese is melted and bubbly, and edges of pizza are well browned and crusty, about 10 minutes. Cut into 8 slices.

1/2 cup canned artichoke hearts, without oil, about four pieces, drained and chopped
1/4 cup scallions chopped
1 tablespoon fresh lemon juice
1 teaspoon olive oil
1/2 teaspoon Italian seasoning
1/8 teaspoon black pepper
1/8 teaspoon cayenne pepper
6 ounces water-packed albacore tuna fish, drained and flaked
2 average whole-wheat English muffins, split
3 tablespoons grated Parmesan cheese

Preheat broiler.

Combine first eight ingredients in a medium-sized bowl. Divide the mixture evenly among muffin halves; sprinkle with cheese.

Place on baking sheet. Broil 5 inches from heat until golden brown, 5 minutes.

Weight Watchers – 6 points per serving, makes two servings.

For the pastry:

1 cup flour
1/2 cup low-fat cottage cheese
1/2 cup cold butter, cut into bits
1/2 teaspoon salt

For the filling:

About 2 teaspoons Dijon-style mustard
2 or 3 large beefsteak tomatoes, sliced thick and evenly
1 cup grated low-fat Swiss cheese
2 tablespoons basil, julienne
2 tablespoons chopped flat-leaf parsley
Salt
Freshly ground black pepper
1/2 cup grated low-fat mozzarella cheese
1/4 cup grated Parmesan cheese

Have ready an ungreased 9-inch pie plate or fluted quiche pan.

For the pastry, combine the ingredients in a large bowl and using your fingers or a pastry blender, cut the mixture until it comes together as a smooth dough, with the butter well incorporated (I use a food processor). Form the dough into a ball, flatten it slightly, wrap in wax paper or plastic wrap, and refrigerate for 30 minutes or up to 24 hours.

On a lightly floured surface or between two pieces of waxed paper, roll out the dough, slightly larger than the pie plate or quiche pan and press the dough into the plate or pan. Prick the bottom with the tines of a fork, cover loosely and refrigerate for another 30 minutes.

Preheat the oven to 425 degrees. Line the pie shell with foil and pour ceramic pie weights or dried beans evenly on the foil. Bake for 8 minutes, then carefully remove the weights or beans and the foil and bake for 2 minutes more. At this point, the crust will not be fully baked. Set aside to cool.

For the filling, preheat the oven to 350 degrees. Brush the bottom of the cooked pie shell with a thin, see-through coating of the mustard. Layer the tomato slices, Swiss cheese and herbs, seasoning each layer lightly with salt and pepper to taste. Spread the mozzarella and Parmesan evenly over the top and bake for 25-30 minutes. Serve warm.

Makes 6 servings. Per serving, 331 calories, 15 g protein, 21 g carbohydrates, 21 g fat, 60 mg cholesterol, 13 g saturated fat, 522 mg sodium, 1 g fiber.

From The Washington Post (Bonnie S. Benwick, staff writer)

6 oz. (3-1/2 cups) medium noodles, cooked/drained
3 6. oz. cans tuna
1/2 cup mayonnaise
1 cup chopped celery
1/3 cup chopped onion
1/4 cup diced green pepper
2 cups frozen mixed vegetables
1 teaspoon salt
1/2 cup slivered almonds

In saucepan, warm:
1 can cream of celery soup
1/2 cup milk
1 cup shredded sharp cheese

Combine soup mixture with tuna mixture.

Top with crumbled potato chips.

Bake at 425 degrees for about 20 minutes (from room temperature–about one hour from frozen).

From Marilyn Taylor, Arlington, VA

Crabmeat Filling:
8 ounces of crabmeat (Dungeness or Maine)
2 ounces marscapone cheese
1 tablespoon Parmigiano
1 tablespoon chopped cives
1 pinch cracked black pepper
1 egg
wonton skins (1 pkg)

Crab Broth:
4 ounces crab or chicken broth
1 tablespoon small diced tomatoes (plum tomatoes)
1 tablespoon chopped chives
1 pinch thyme
1 tablespoon butter
salt and pepper to taste

Crabmeat Filling:
Carefully pick over the crab meat removing any bits of shell. Place crabmeat into small bowl and mix with mascarpone cheese, chives, Parmigiano cheese, egg and season with black pepper.

Crab Broth:
Open the package of wonton skins and have a wet cloth available. Remove four or five skins placing each on a dry surface. Place the wet cloth over the remaining skins to keep them from drying out.

Ravioli:
Fill each wonton in the middle with a small amount of the crab filling. Wet the edges of the skin and fold over sealing the edges. If you used square wonton skins, you may want to trim the excess dough. Be sure that the wonton is sealed before cooking. Place each wonton on a flowered tray. Cover with plastic wrap and put in a refrigerator until ready to cook.

Crab Broth:
In a small sauce pot bring broth to a boil. Add diced tomatoes, thyme and butter. As soon as butter dissolves, turn off sauce and serve.

In boiling water, cook the ravioli for about three minutes. Remove ravioli to a serving dish. Pour crab broth over and serve.

Wine Pairing:
2003 Trimbach "Reserve" Pino Gris (Alsace, France)

(http://www.mistralbistro.com/)
Taken from the March 17th issue of the Boston Courant.

2 pounds Flank Steak
1 tablespoon salad oil
1 teaspoon lemon juice
1 teaspoon salt
1/8 teaspoon pepper
1 clove garlic, crushed
2 teaspoons chopped parsley

Mushroom Sauce (recipe follows)

With a shark knife, trim excess fat from steak. Wipe steak with paper towels.

Combine oil with lemon juice, salt, pepper, garlic and parsley. Use half the mixture to brush top of steak.

Place steak on lightly greased rack in broiler pan. Broil, four inches from heat, 5 minutes. Turn. Brush with rest of mixture; broil three to five minutes longer.

To serve, slice very thinly, on diagonal, across the grain. Serve with Mushroom Sauce.

Mushroom Sauce:

2 tablespoons butter or margarine
1 green onion, finely chopped
1 clove garlic, finely chopped
1 onion slice
2 carrot slices
Parsley sprig
6 whole balck peppercorns
1 whole clove
1 bay leaf
2 tablespoons flour
1 cup canned beef boulliion, undiluted
1/4 teaspoon salt
1/8 teaspoon pepper
1/3 cup Burgundy wine
1 tablespoon finely chopped parsley
1 cup thickly sliced fresh mushrooms

Slowly heat butter in medium skillet. Add green onions, garlic, onion slice and carrot slices, parsley sprig, black peppercorns, clove and bay leaf. Saute until onion is golden, about three minutes. Remove from heat.

Add flour, stirring until smooth. OVer very low heat, cook stirring, until flour is lightly browned, about 5 minutes.

Remove from heat. Gradually stir in boullion.

Over medium heat, stir and bring to boiling point. Reduce heat and simmer gently 10 minutes, stirring occasionally.

In another pan, saute sliced mushroms in 2 tablespoons butter in small pan.

Strain and discard vegetables. Add salt and pepper, Burgundy, chopped parsley and mushrooms . Gently reheat. Great with mashed potatoes..

This method of preparing chiles rellenos is easier than the traditional method, though equally delicious. Poblano chiles can be substituted, and you can try different cheeses and fillings.

8 whole green chiles, roasted, peeled, and stems removed
1/2 pound Monterey Jack cheese, cut in strips
1 cup grated cheddar cheese
3 eggs
1/4 cup flour
3/4 cup milk
1/4 teaspoon salt

Cut a slit down the side of each chile and carefuly remove the seeds, if desired (leave seeds in for more heat). Gently stuff each chile with the Monterey Jack cheese strips. Lay them side by sisde in a greased 9 x 13 inch pan. Sprinkle with the cheddar cheese.

Beat the eggs with the flour until smooth. Add the milk and salt.

Carefully pour the egg mixture over the chiles and bake, uncovered, at 350 F for 35 minutes or until a knife insesrted in the custard comes out clean and the casserole is lightly browned.

Let the casserole cool for 5-10 minutes before cutting.

1/4 cup grated Parmesan cheese
2 tablespoons Italian-style dried bread crumbs
1/4 teaspoon paprika
4 4-oz. skinless, boneless chicken breasts

1. Preheat oven to 400. Combine cheese, crumbs and paprika in plastic bag.

2. Coat chicken breasts, one at a time, pressing to coat all sides.

3. Arrange on nonstick baking sheet. Bake until chicken is cooked through, 20-25 minutes.

Nutrition info: 161 calories, 3g fat, 0g fiber – 3 points per serving on the Weight Watchers plan