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Loaded Veggie Pizza Serves 4


• 1 unbaked pizza crust (preferably whole-grain)


• 1 can tomato paste seasoned with Italian seasoning and minced garlic to taste


• 2 c. shredded mozzarella


• Veggie toppings: diced onion, bell pepper, black olives, spinach, chopped broccoli, artichoke hearts, tomatoes


Spread pizza crust with tomato paste and top with cheese and desired veggie toppings. Bake according to crust directions.


Note: You may need to bake for longer if several toppings are used.


Chicken Fajitas with Whole-Wheat Tortillas Serves 4 • Non-stick cooking spray • 2 chicken breasts, cut into small strips • ¼ c. onion, sliced • ¼ c. bell pepper, sliced • Large handful turnip greens or spinach, chopped • 2 tbsp. low-sodium taco seasoning • 4 whole wheat tortillas • Toppings: diced tomatoes, chopped lettuce, salsa, low-fat plain yogurt


Coat a medium skillet with cooking spray. Add chicken, onion, pepper, and greens. Cover and sauté until onions are soſt and chicken is done (internal temperature should be 165° F.) Add taco seasoning and stir to coat.


Divide chicken mixture among 4 tortillas. Top as desired and serve. 10 Huntsman Cancer Institute | www.huntsmancancer.org


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