Vegetables With Bread on top Casserole

3 Tbl olive oil
1 medium onion, diced
2 stalks celery, diced
2 medium carrots, diced
1 14.5-ounce can diced tomatoes
1 tsp kosher salt
1/4 tsp black pepper
1 bunch Swiss chard, stems removed and leaves cut crosswise into 1-inch strips
1 19-ounce can cannellini beans, rinsed
1 cup plus 2 tablespoons grated Parmesan (about 4 ounces)
1 baguette, ends trimmed
2 Tbl fresh thyme leaves

Heat oven to 400°. Heat 1 tablespoon of the oil in a large saucepan over medium-high heat.
Add the onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, 3 to 4 minutes.
Add the tomatoes and their liquid, ½ cup water, salt, and pepper. Bring to a boil. Add the chard and simmer, stirring, just until wilted, 1 to 2 minutes.
Stir in the beans and 1 cup of the Parmesan. Transfer to an 8-by-11-inch baking dish or a shallow 2-quart casserole.
Cut the baguette in half crosswise, then lengthwise, into ¼-inch-thick slices. Brush one side of each slice with the remaining oil.
Arrange the slices, oiled-side up, over the vegetables, overlapping slightly. Sprinkle with thyme and the remaining Parmesan. Bake until bread is golden brown, 15 to 20 minutes.

Vegetarian Broccoli Corn Calzone

1 1/2 cups chopped broccoli florets
1 1/2 cups fresh corn kernels, (about 3 ears)
1 cup shredded part-skim mozzarella cheese
2/3 cup part-skim ricotta cheese
4 scallions, thinly sliced
1/4 cup chopped fresh basil
1/2 tsp garlic powder
1/4 tsp salt
1/4 tsp freshly ground pepper
All-purpose flour, for dusting
20 ounces prepared whole-wheat pizza dough, thawed if frozen
2 tsp canola oil

Position racks in upper and lower thirds of oven; preheat to 475°F. Coat 2 baking sheets with cooking spray.
Combine broccoli, corn, mozzarella, ricotta, scallions, basil, garlic powder, salt and pepper in a large bowl.
On a lightly floured surface, divide dough into 6 pieces. Roll each piece into an 8-inch circle. Place a generous 3/4 cup filling on one half of each circle, leaving a 1-inch border of dough. Brush the border with water and fold the top half over the filling. Fold the edges over and crimp with a fork to seal. Make several small slits in the top to vent steam; brush each calzone with oil. Transfer the calzones to the prepared baking sheets.
Bake the calzones, switching the pans halfway through, until browned on top, about 15 minutes. Let cool slightly before serving. Healthy Heart Variation: To reduce saturated fat even further, use nonfat ricotta in place of the reduced-fat ricotta.

Easy Veggie Fajitas

1/4 cup Vegetable Broth or water
1 onion, sliced into strips
1 tsp ground cumin
3 bell peppers (red, yellow, green, or a combination), seeded and sliced into strips
2 15-ounce cans black beans, drained and rinsed
6 whole-wheat tortillas
1 cup salsa

Heat broth or water in a non-stick skillet. Add onion and cook until translucent. Add cumin and bell peppers. Cook over medium heat until peppers are tender. Heat beans in microwave for 1 minute.

Place tortilla in a large skillet over medium-low heat. Add 1/2 cup of heated black beans and 1/2 cup of the onion and pepper mixture. Fold tortilla in half, over the beans and vegetables, and cook for 3 minutes. Remove from heat and garnish with salsa. Repeat this procedure with the remaining 5 tortillas.