DELICIOUS ON A DIME!

Whip-up an affordable weeknight supper that's big on flavor but easy on your wallet

- CHARLES GRAYAUSKIE

Zucchini Ribbon Pizza

Active Time: 25 min.

Total Time: 55 min.

Serves: 4

For the meat lovers in your gang, simply top this pie with cooked crumbed sausage or pepperoni before adding the cheese

1 zucchini

1 (15-16 oz.) pkg. refrigerated pizza dough, at room temp.

1 Tbs. olive oil

2 tomatoes, thinly sliced

1 (2.25 oz.) can sliced black olives, drained

1/2 cup diced green pepper

1/3 cup sliced red onion

1 cup shredded Italian cheese blend

1/3 cup Ranch dressing

1 Place oven rack in lower third of oven; heat to 450°F. Coat baking sheet with cooking spray. Using vegetable peeler, shave thin strips lengthwise from zucchini.

2 On floured surface, roll out dough to 12" round. Transfer to baking sheet. Brush with 1½ tsp. oil. In bowl, toss zucchini with remaining oil, ½ tsp. salt and ½ tsp. pepper. Place on dough. Bake on lower rack until golden, about 15 min.

3 Top with next 5 ingredients. Bake until cheese is melted and dough is baked through in center and browned along edge, about 15 min. Drizzle with Ranch dressing.

Per serving: 693 cal. 16g pro. 57g carb. 6g fiber 4g sug. 15mg chol. 1,035mg sod. 45g total fat 12g sat. fat

Black Bean Tortilla Cups

Active Time: 20 min.

Total Time: 50 min.

Serves: 4

Served in an edible ‘bowl,’ our zesty bean and tomato salad has a hidden layer of cheese

8 (6") fajita-size flour tortillas

1 (15.5 oz.) can black beans, rinsed, drained

1 cup cherry tomatoes, quartered

2/3 cup salsa

1/2 cup sliced red onion

2 Tbs. chopped cilantro + additional leaves

1 cup shredded pepper-Jack cheese (4 oz.)

Sour cream (optional)