Yellow squash, eggplant, zucchini, onions, tomatoes all baked with a cheesy crust. Great vegetarian and low carb side dish.

Submitted by MEGRENEE2

This dip is great for a midday snack alongside vegetables or whole-grain crackers or as a cold sauce for sandwiches. This version is full of vegetables and fresh herbs instead of beans.

Submitted by CHEF_MEG

Slightly Adapted from the recipe in the book.

Submitted by PINKSHANYN

This is definitely a BUDGET FRIENDLY recipe. It feeds 4 people for about $2 per diner! Not bad eh?

I like to only eat meat a couple of days per week. I had already planned on two meals with meat as the centerpiece, but also really wanted to make a nice, warm, comforting casserole for dinner!

This recipe uses Texturized Vegetable Protein, which you can find in bulk at any health food store and even Hannaford's! I use it instead of pre-fab meatless grounds because it's MUCH cheaper and has waaaaay less sodium.

Submitted by BTVMADS

Recipe in book is for one. I made it for three. The weight of the cooked chicken breast was 5 oz.

Submitted by HEALTH4LYFE

Easy to cook. Left overs are great cold the next day.

Submitted by NANALINDA5355

A good one that tastes "fancy" but isn't. Easy one for first time scallop users - just remember, sear them, set them aside and no more than 5 more minutes!

Submitted by KAUAI-CAROLANN

Delicious and easy (Gluten Free too)
Can be made then frozen until ready to eat
Can be held in your hand--It is Pizza Crust you know
May make into "breadstick" shape rather than pizza crust shape

Submitted by PLATSUZIE