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Pita Pizzas

• 8 (4 inch) whole-wheat pita pockets

• 1/2 cup spinach puree
  

• 2 cups bottled tomato sauce or homemade

• 2 cups thinly sliced part-skim mozzarella (or shredded)

Preheat oven to 400 degrees F.

Spread spinach puree on each pita so that the spinach comes to within about 1/2 inch of the edge.

Spread the sauce over the spinach; it should cover the spinach and come to within about 1/2 inch of the edge of the pita. Lay the cheese over the sauce, covering any place where the green comes through.

Place the pizzas on a foil-lined baking sheet and bake until the cheese melts and begins to brown, 5 to 10 minutes. Let the pizzas cool 5 minutes before serving so the cheese cools and doesn't pull off.

Grilled Cheese Sandwiches

• 1/2 cup shredded reduced-fat cheddar cheese

• 1/2 cup sweet potato puree

• 1 tablespoon butter or margarine spread

• 1/4 teaspoon salt

• 4 slices whole-wheat bread

• Nonstick cooking spray

• 1 teaspoon olive oil

In a medium bowl, mix the cheese, vegetable puree, butter, and salt. Spread two slices of the bread with the cheese mixture and top with the other two slices.

Coat a large nonstick skillet with cooking spray and set it over medium heat. When the skillet is hot, add the oil. Put the sandwiches in the pan and spray the tops with cooking spray. Cook 4 to 5 minutes per side, until the bread is crisp and the filling is melted.

Blueberry Oatmeal Bars

• Nonstick cooking spray

• 2 cups old-fashioned oats

• 1 1/4 cups all purpose flour

• 1/2 cup sugar

• 1/2 teaspoon cinnamon

• 1/4 teaspoon baking powder

• 1/4 teaspoon salt

• 1 teaspoon pure vanilla extract

• 3/4 cup butter or margarine (chilled)

• 1 cup low-sugar blueberry preserves

• 1/2 cup spinach puree

* If you are using regular blueberry preserves (and not low sugar) then I would cut back the sugar to 1/4 cup.

Preheat the oven to 375 degrees F. Coat an 8x8-inch baking pan with cooking spray.

In a large bowl, combine the oats, flour, sugar, cinnamon, baking powder, salt, vanilla, and stir to mix well.

Add the butter or margarine and cut it quickly into the dry ingredients with two knives until the mixture resembles coarse meal and is no longer powdery. Do not over mix-bits of butter will still be visible.

Set aside about half of the oat mixture; press the rest of it firmly into the pan. Bake until lightly browned at the edges (but not fully baked), 13 to 15 minutes.

Meanwhile, mix the preserves with the spinach puree in a small bowl.

Spread the blueberry mixture over the partially baked oat layer, then sprinkle with the reserved oat mixture. Bake until the topping is slightly browned, 20 to 25 minutes. Set the pan on a rack to cool completely before cutting into 12 bars.