4.

slices turkey bacon

1.

tablespoon olive oil

1.

small shallot, thinly sliced .

cup fat-free, low-sodium chicken or turkey broth, heated

2.

tablespoons sherry vinegar or balsamic vinegar .

teaspoon mustard

2.

tablespoons toasted walnuts Salt Ground black pepper

Place the spinach in a large bowl, or divide evenly between two large plates. In a medium skillet over medium-high heat, cook the turkey bacon 3 to 4 minutes, until crisp and browned. Crumble, and sprinkle over the spinach. In the same skillet, heat the olive oil over medium-low heat. Add the shallot and cook, stirring, 1 to 2 minutes, until softened. Add the broth, vinegar, and mustard, and cook, stirring, until the mixture forms a dressing. Immediately pour over the salad. Top with the walnuts. Season to taste with salt and pepper.

PER SERVING.

200 calories, 7 g protein, 4 g carbohydrate, 17 g fat (3 g saturated), 30 mg cholesterol, 450 mg sodium, 6 g fiber PARMESAN COUSCOUS AND RATATOUILLE.

WITH OLIVES, TOMATOES, AND FRESH BASIL.

Although this flavorful Mediterranean dish may appear complicated, it's not. I prefer it without the olives, but my husband (and son) insist on them. Of course, in your kitchen, you're the boss!

Makes 3 servings (1 cups ratatouille; 1 cups couscous per serving)

RATATOUILLE.

pound kale, stems trimmed, thinly sliced Salt .

cup water

1.

tablespoon olive oil

1.

large yellow squash, cut into small dice (about 2 cups) .

pound (about 2 medium) tomatoes, diced .

cup Kalamata or Nicoise olives (7 or 8 olives), pitted and chopped Pinch of cayenne pepper .

cup whole basil leaves, torn

COUSCOUS.

1.

cup whole wheat couscous

1.

cup sugar snap peas, diced 1.

cups fat-free, low-sodium chicken broth, heated .

cup grated reduced-fat Parmesan cheese Salt Ground black pepper

To make the ratatouille: Heat a deep saute pan over high heat. Add the kale, a sprinkle of salt, and the water. Cook, stirring occasionally, until softened, 13 to 15 minutes. If the kale becomes too dry, add more water. Stir in the oil, squash, tomatoes, olives, and cayenne. Cook 5 to 6 minutes, until the squash is tender and the tomatoes lose their shape. Remove from the heat, and stir in the fresh basil. Set aside. Heat a deep saute pan over high heat. Add the kale, a sprinkle of salt, and the water. Cook, stirring occasionally, until softened, 13 to 15 minutes. If the kale becomes too dry, add more water. Stir in the oil, squash, tomatoes, olives, and cayenne. Cook 5 to 6 minutes, until the squash is tender and the tomatoes lose their shape. Remove from the heat, and stir in the fresh basil. Set aside.To make the couscous: In a medium bowl, mix the couscous and sugar snap peas. Pour the hot broth on top, stir once, and cover with plastic wrap or aluminum foil. Allow the couscous to rest 5 to 6 minutes, until all the water is absorbed and the couscous is soft and fluffy. Fold the Parmesan cheese into the couscous, and season with salt and black pepper if necessary. In a medium bowl, mix the couscous and sugar snap peas. Pour the hot broth on top, stir once, and cover with plastic wrap or aluminum foil. Allow the couscous to rest 5 to 6 minutes, until all the water is absorbed and the couscous is soft and fluffy. Fold the Parmesan cheese into the couscous, and season with salt and black pepper if necessary.To serve: Mold the couscous into a coffee mug or ramekin, then turn it over onto a plate for a nice presentation. Or place couscous in a warm soup plate. Either way, serve the ratatouille over top. Mold the couscous into a coffee mug or ramekin, then turn it over onto a plate for a nice presentation. Or place couscous in a warm soup plate. Either way, serve the ratatouille over top.

PER SERVING.

514 calories, 22 g protein, 88 g carbohydrate, 12 g fat (3 g saturated), 0 mg cholesterol, 561 mg sodium, 15 g fiber TANGY PITA CHIPS.

If you're looking for crunch, my tangy pita chips will hit the spot. In fact, if you're anything like me, make sure you ONLY prepare one portion at a time-it's too easy to gobble down several servings. Enjoy with your favorite prepared or jarred salsa!

Makes 1 serving

1.

small whole wheat pita pocket

1.

clove garlic, cut in half lengthwise .

teaspoon onion powder 1/8.

teaspoon ground c.u.min 1/8.

teaspoon paprika 1/8.

teaspoon fine sea salt Pinch of cayenne pepper Pinch of freshly ground black pepper Nonstick cooking spray

1. Preheat the oven or toaster oven to 350F. Split the pita pocket, and rub the top of each half with the cut side of the garlic clove.

2. In a small bowl, combine the onion powder, c.u.min, paprika, sea salt, cayenne, and black pepper. Sprinkle the spice mixture over the 2 pita halves. Coat the pita with nonstick cooking spray.