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Position 4 mm shredding disc in work bowl. Add cheese. Process to shred. Set aside. Exchange shredding disc for multipurpose blade. With processor running, add garlic through feed tube. Process until chopped, about 5 to 10 seconds. Exchange multipurpose blade for reversible slicing/shredding disc to slice. Add onion. Process to slice. Set aside. Heat oil in large non-stick skillet over medium heat, until oil sizzles. Add garlic and onion. Cook for 5 minutes, until onion is tender. Add green pepper, mushrooms, and zucchini to work bowl. Process to slice. Set aside. Exchange reversible slicing/shredding disc for multipurpose blade. Add tomatoes. Pulse 1 to 2 times, about 1 to 2 seconds each time, until chopped. Add tomatoes, oregano, salt, and hot pepper sauce to onion mixture. Cook for 10 to 15 minutes, until mixture is thickened and most liquid is evaporated, stirring occasionally. Remove from heat. Lightly grease pizza pan or large baking sheet. Sprinkle with cornmeal. Press dough to a 12-inch circle. Spread tomato mixture on crust. Top with vegetables. Bake at 425°F for 10 minutes. Top with mozzarella and Parmesan cheeses. Bake for 8 to 12 minutes more, until crust is golden brown and cheese is melted. Yield: 8 servings. Per serving: About 355 cal, 16 g pro, 49 g car, 11 g fat, 17 mg chol, 627 mg sod. 66 Vegetable-Stuffed Chicken Breasts 4 boneless, skinless chicken breast halves 2cloves garlic 1.medium (about 2 8 oz.) head broccoli 2medium shallots, halved 1medium carrot 1 tablespoon olive oil 1 tablespoon margarine or butter 1 slice bread, torn in 4 pieces 1.cup toasted 4 pine nuts* 1.teaspoon dried 2 marjoram 1.teaspoon salt 2 1.teaspoon black 4 pepper Place chicken breast halves between 2 sheets of plastic wrap. Using meat mallet or rolling pin, flatten chicken breasts to 1.4 to 1.2-inch thickness. Set aside. Position multipurpose blade in work bowl. With processor running, add garlic through feed tube. Process until chopped, about 5 to 10 seconds. Cut broccoli florets from stem. Add florets and shallots to work bowl. Pulse 3 to 4 times, about 1 to 2 seconds each time, until chopped. Exchange multipurpose blade for reversible slicing/shredding disc. Shred broccoli stem and carrot. Heat oil and margarine in medium non-stick skillet over medium heat, until oil sizzles. Add vegetable mixture. Cook and stir about 5 minutes, until vegetables are tender. Set aside. Exchange reversible slicing/shredding disc for multipurpose blade. Add bread. Process until fine, about 5 to 10 seconds. Add bread crumbs, pine nuts, marjoram, salt, and pepper to vegetable mixture. Spread one-fourth of vegetable mixture over each flattened chicken breast half. Roll up jelly-roll style. Secure with wooden picks, if desired. Spray 9 x 9 x 2-inch baking pan with no-stick cooking spray. Arrange chicken rolls seam side down in pan. Bake at 375°F for 25 to 35 minutes, until thoroughly cooked and juices run clear. Yield: 4 servings. * To toast pine nuts, spread in single layer in shallow baking dish. Bake at 375°F for 5 to 7 minutes, until golden, stirring occasionally. Per serving: About 391 cal, 40 g pro, 10 g car, 22 g fat, 93 mg chol, 508 mg sod. 67 Chicken-Vegetable Frittata 1medium shallot 1 whole boneless, skinless chicken breast, sliced (see TIPS) 1 cup fresh mushrooms 1small zucchini 3.cup fat-free egg 4 substitute or 3 eggs 2 teaspoons skim milk 1.teaspoon salt 4 Dash black pepper 2 ounces reduced-fat colby cheese Position multipurpose blade in work bowl. With processor running, add shallot through feed tube. Process until chopped, about 5 to 10 seconds. Spray 12-inch skillet with no-stick cooking spray. Heat over medium-high heat. Add shallot and chicken. Cook and stir for 5 to 8 minutes, until chicken is no longer pink. Set aside. Exchange multipurpose blade for reversible slicing/shredding disc to slice. Add mushrooms. Process to slice. Reverse disc to shred. Add zucchini. Process to shred. Combine mixture with chicken in skillet. Cook and stir over medium-high heat for 2 minutes, until crisp-tender. In small bowl, combine egg substitute, milk, salt, and pepper. Pour evenly over vegetables in skillet. Reduce heat to medium. Cover. Cook for 3 to 5 minutes, just until set, occasionally lifting edges of egg mixture to allow uncooked egg to flow to the outer edge. Add cheese to work bowl. Process to shred. Sprinkle over egg mixture. Cover. Reduce heat to low. Cook for 1 to 2 minutes to melt cheese. Yield: 4 to 6 servings. Per serving: About 149 cal, 22 g pro, 5 g car, 4 g fat, 41 mg chol, 333 mg sod. 68 Satay Chicken Strips with Peanut Sauce 2cloves garlic 1.cup reduced-sodium 4 soy sauce 2 tablespoons peanut oil, divided 1 teaspoon brown sugar 1.teaspoon ginger 4 3 boneless, skinless chicken breast halves, cut in 1.2-inch strips (see TIPS) 1. 4 cup loosely packed cilantro leaves 1 small onion, quartered 1.cup peanut butter 3 1. cup water 3 1 tablespoon lemon juice 1.8-1.teaspoon crushed 4 red pepper flakes Position mini bowl ...

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