HEATHLY LUNCH RECIPES Grilled Veggie and Hummus Wraps

Serves 4 (serving size: 1 wrap) min.20

Ingredients
1. 4 (1/2-inch-thick) slices red onion 2. 1 red bell pepper, seeded and quartered 3. 1 (12-ounce) eggplant, cut into 1/2-inch-thick slices 4. 2 tablespoons olive oil, divided 5. 1/4 cup chopped fresh flat-leaf parsley 6. 1/8 teaspoon kosher salt 7. 1 (8-ounce) container plain hummus 8. 4 (1.9-ounce) whole-grain flatbreads (such as Flatout Light) 9. 1/2 cup crumbled feta chees

Preparation
1. Heat a large grill pan over medium-high heat. Brush onion, bell pepper, and eggplant with 1 tablespoon oil. Add onion and bell pepper to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan. Add eggplant to pan; cook 3 minutes on each side or until grill marks appear. Remove from pan; coarsely chop vegetables. Combine vegetables, remaining 1 tablespoon oil, parsley, and salt; toss to combine. 2. Spread 1/4 cup hummus over each flatbread, leaving a 1/2-inch border around edges. Divide vegetables over each flatbread; top each serving with 2 tablespoons cheese. Roll up wraps, and cut diagonally in half.

Creamy Four-Cheese Macaroni

Servings 8 (serving size: 1 cup)

Ingredients
1. 1.5 ounces all-purpose flour (about 1/3 cup) 2. 2 2/3 cups 1% low-fat milk 3. 2 ounces shredded fontina cheese (about 1/2 cup)

4. 2 ounces grated Parmesan cheese (about 1/2 cup) 5. 2 ounces shredded extra-sharp cheddar cheese (about 1/2 cup) 6. 3 ounces light processed cheese (such as light Velveeta) 7. 6 cups cooked elbow macaroni (about 3 cups uncooked) 8. 1/2 teaspoon salt 9. 1/4 teaspoon freshly ground black pepper 10. Cooking spray 11. 1/3 cup crushed melba toasts (about 12 pieces) 12. 1 tablespoon canola oil 13. 1 garlic clove, minced

Preparation
1. Preheat oven to 375. . 2. Weigh or lightly spoon flour into a dry measuring cup; level with a knife. Place flour in a large saucepan. Gradually add milk, stirring with a whisk until blended. Cook over medium heat until thick (about 8 minutes), stirring constantly with a whisk. Remove from heat; let stand 4 minutes or until sauce cools to 155. Add cheeses, and stir until the cheeses melt. Stir in cooked macaroni, salt, and black pepper. 3. Spoon mixture into a 2-quart glass or ceramic baking dish coated with cooking spray. Combine crushed toasts, oil, and garlic in small bowl; stir until well blended. Sprinkle over macaroni mixture. Bake at 375 for 30 minutes or until bubbly.

Eggplant Involtini

Serving 4 (serving size: 3 eggplant rolls) 1 Hour, 33 Minutes

Ingredients
1. 1 tablespoon extra-virgin olive oil 2. 2 pounds tomatoes, seeded and coarsely chopped (about 3 large) 3. 1/2 teaspoon kosher salt, divided 4. 4 garlic cloves, crushed and divided 5. 12 (1/4-inch-thick) lengthwise slices eggplant (about 2 medium) 6. 1/4 teaspoon freshly ground black pepper 7. Cooking spray 8. 2 tablespoons pine nuts, lightly toasted 9. 1 ounce whole-wheat French bread, toasted and torn into pieces 10. 8 ounces part-skim ricotta cheese 11.1 teaspoon grated lemon rind 12. 1 large egg 13. 3/4 cup chopped fresh basil leaves, divided 14. 2 ounces Parmigiano-Reggiano cheese, grated (about 1/2 cup) and divided

Preparation
1. Combine oil and tomatoes in a medium saucepan; stir in 1/4 teaspoon salt and 2 garlic cloves. Bring to a boil over medium-high heat; reduce heat, and simmer 15 minutes or until reduced to 2 cups. Cool 10 minutes. Place mixture in a food processor; process until smooth. Set aside. 2. Preheat broiler to high. 3. Sprinkle eggplant slices evenly with 1/4 teaspoon salt and pepper; arrange slices in a single layer on a foil-lined baking sheet. Lightly coat eggplant with cooking spray. Broil 4 minutes on each side or until lightly browned. Cool 10 minutes. 4. Preheat oven to 375. 5. Place remaining 2 garlic cloves in a mini food processor; pulse until chopped. Add nuts and bread; pulse 10 times or until coarse crumbs form. Add ricotta, rind, and egg; process until smooth. Stir in 1/2 cup basil and 1/4 cup ParmigianoReggiano. 6. Spread 1 1/2 cups tomato sauce over the bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Spread 2 tablespoons ricotta mixture onto each eggplant slice; roll up jelly-roll fashion. Place rolls, seam sides down, over sauce in dish. Spoon remaining sauce over rolls. Sprinkle with remaining 1/4 cup Parmigiano-Reggiano. Bake at 375 for 25 minutes or until bubbly. Sprinkle with remaining basil.

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