Meal Total (per plate): 380 cal., 18 g total fat (7 g sat. fat), 39 mg chol., 575 mg sodium, 36 g carb. (6 g fiber, 2 g sugars), 20 g pro. Exchanges: 2 vegetable, 1.5 starch, 2 medium-fat meat, 1 fat.

Pancetta and Goat Cheese Pizza

Carb. per serving 29 g

Servings 6 (2 slices each)   Prep 25 minutes   Stand 2 hours

Rise 30 minutes   Bake 18 minutes

• 6 ounces lean ground pork
• 2 ounces thinly sliced pancetta, chopped
• 1 medium onion, chopped
• 4 cloves garlic, minced
• ½ teaspoon fennel seeds, crushed
• 1 cup roasted red sweet peppers, drained and chopped
• 2 teaspoons snipped fresh oregano, rosemary, or thyme
• 1 recipe Pizza Crust
• 2 tablespoons purchased basil pesto
• 1 tablespoon balsamic vinegar
• ¾ cup shredded part-skim mozzarella cheese (3 ounces)
• 2 ounces goat cheese (chèvre), crumbled

1. Preheat oven to 450°F. Grease two 12-inch pizza pans. In a skillet cook pork, pancetta, and onion until pork is no longer pink; drain. Add garlic and fennel seeds. Cook and stir 1 minute more. Remove from heat; stir in peppers and oregano.

2. Gently remove Pizza Crust dough from bowl; divide in half. On a lightly floured surface, roll each dough half into a 12-inch circle (dough will be very thin). Transfer dough to prepared pans, patting to edges and building up edges slightly. Bake on two separate oven racks about 8 minutes or until starting to brown.

3. In a bowl combine pesto and vinegar. Brush over crusts in pans, leaving edges plain. Spread pork mixture over pesto mixture.

4. Bake for 8 minutes. Sprinkle with cheeses. Bake for 2 to 3 minutes more or until cheese is melted. Cut each pizza into six slices. Place two slices on each of six serving plates.

Pizza Crust: In a bowl whisk together ¼ cup all-purpose flour, ¼ cup warm water (105°F to 115°F), and ½ teaspoon active dry yeast until smooth. Cover; let stand at room temperature for 2 to 6 hours. Gradually stir in ½ cup warm water (105°F to 115°F), ½ teaspoon salt, and ¾ cup whole wheat flour. Stir in enough of ½ to ¾ cup all-purpose flour to make a dough that pulls away from sides of bowl but is still sticky. On a floured surface, knead in enough of the remaining all-purpose flour to make a soft dough that is smooth and elastic (3 to 5 minutes). Shape dough into a ball; place in a greased bowl. Cover; let rise in a warm place 30 minutes.

Per serving: 324 cal., 16 g total fat (7 g sat. fat), 39 mg chol., 457 mg sodium, 29 g carb. (3 g fiber, 2 g sugars), 18 g pro. Exchanges: 1 vegetable, 1.5 starch, 2 medium-fat meat, 0.5 fat.

Spinach-Fennel Salad

Carb. per serving 7 g

Servings 6 (1 cup each)   Start to Finish 20 minutes

• 2 medium fennel bulbs, trimmed, cored, and cut into strips
• 4 cups packaged fresh baby spinach leaves
• 3 tablespoons white wine vinegar
• 1 tablespoon olive oil
• 2 teaspoons snipped fresh chives

1. In a bowl combine fennel strips and spinach. In a screw-top jar combine vinegar, oil, chives, and ⅛ teaspoon salt. Cover; shake well. Pour over spinach mixture; toss. Divide among plates.

Per serving: 56 cal., 2 g total fat (0 g sat. fat), 0 mg chol., 118 mg sodium, 7 g carb. (3 g fiber, 0 g sugars), 2 g pro.Exchanges: 1 vegetable, 0.5 fat.