Arugula, Caramelized Onion and Goat Cheese Pizza-Elisa

Ingredients
1 tablespoon olive oil or butter
2 sweet onions, sliced
3 cups arugula, washed, dried and coarsely chopped
Salt
Freshly ground black pepper
4 whole-wheat tortillas, 6-inches in diameter
2 ounces reduced-fat goat cheese
Directions
Preheat the oven to 400 degrees F.

Put the oil and onions in a medium skillet and cook over very low heat, stirring occasionally, until onions are soft and caramelized, about 15 minutes. Turn the heat up to medium and add the arugula. Cook until the arugula is wilted, about 1 minute. Season with salt and pepper.

Place the tortillas on a baking sheet and top each with some of the arugula/onion mixture. Crumble some goat cheese on top of each, and bake for 10 minutes. Allow to cool for a few minutes and cut each pizza into 4 triangles.

Philly Mushroom Sandwich

2 teaspoons Extra-virgin olive oil
1 Medium onion, sliced
4 mushrooms (Large portobello mushrooms, stems and gills removed (see Tip), sliced work great)
1 Large red bell pepper, thinly sliced
2 tablespoons Minced fresh oregano or 2 teaspoons dried
1/2 teaspoon Freshly ground pepper
1 tablespoon All-purpose flour
1/4 cup Vegetable broth or reduced-sodium chicken broth
1 tablespoon Reduced-sodium soy sauce
3 ounces Thinly sliced reduced-fat provolone cheese
4 Whole-wheat buns, split and toasted

Preparation

1. Heat oil in a large nonstick skillet over medium-high heat. Add onion and cook, stirring often, until soft and beginning to brown, 2 to 3 minutes. Add mushrooms, bell pepper, oregano and pepper and cook, stirring often, until the vegetables are wilted and soft, about 7 minutes.
2. Reduce heat to low; sprinkle the vegetables with flour and stir to coat. Stir in broth and soy sauce; bring to a simmer. Remove from the heat, lay cheese slices on top of the vegetables, cover and let stand until melted, 1 to 2 minutes.
3. Divide the mixture into 4 portions with a spatula, leaving the melted cheese layer on top. Scoop a portion onto each toasted bun and serve immediately.

Cook's Notes

Tip: If using portobello mushrooms--The dark gills found on the underside of a portobello are edible, but if you like you can scrape them off with a spoon.

Chicken Parmesan Sub

1/2 cup All-purpose flour
1/2 teaspoon Kosher salt
1/2 teaspoon Freshly ground pepper
1 pound Boneless, skinless chicken breasts (2 large breasts cut into 4 portions or 4 small breasts)
4 teaspoons Extra-virgin olive oil, divided
2 6-ounce Bags baby spinach
1 cup Spaghetti sauce
1/4 cup Grated Parmesan cheese
1/2 cup Shredded part-skim mozzarella
4 Soft whole-wheat sandwich rolls, toasted

Preparation

1. Position oven rack in top position; preheat broiler.
2. Combine flour, salt and pepper in a shallow dish. Place chicken between 2 large pieces of plastic wrap. Pound with the smooth side of a meat mallet or a heavy saucepan until the chicken is an even 1/4-inch thickness. Dip the chicken in the flour mixture and turn to coat.
3. Heat 2 teaspoons oil in a large nonstick skillet over medium-high heat. Add spinach and cook, stirring often, until wilted, 2 to 3 minutes. Transfer to a small bowl.
4. Add 1 teaspoon oil to the pan. Add half the chicken and cook until golden, 1 to 2 minutes per side. Transfer to a large baking sheet. Repeat with the remaining 1 teaspoon oil and chicken; transfer to the baking sheet.
5. Top each piece of chicken with the wilted spinach, marinara sauce and Parmesan. Sprinkle with mozzarella. Broil until the cheese is melted and the chicken is cooked through, about 3 minutes. Serve on rolls