Prep time: 20 minutes Cook time: 20 minutes
per serving: 415 calories; 26 grams protein; 16 grams total fat; 2 grams fiber; 8 grams saturated fat; 40 grams carbohydrates; 69 mgs cholesterol; 948 mgs sodium; 11 WW points plus
Individual Pizza Cups
1/2 pound lean ground beef
1/2 yellow onion chopped
1 teaspoon garlic, minced
1 14-ounce jar pizza sauce divided
1 12-oz package refrigerated biscuits
1/2 cup ricotta cheese
3/4 cups shredded mozzarella cheese
Preheat oven to 375 degrees.
 Cook beef, onion and garlic in a large skillet over medium heat, stirring occasionally, 5 minutes or until meat is cooked through. Drain well. Return meat mixture to skillet; stir in half of the pizza sauce. Remove from heat.
 Press biscuits on bottom and up sides of lightly greased muffin cups, one biscuit for each cup. Spoon about 1 rounded tablespoonful meat mixture into each biscuit cup; top with ricotta cheese (about 1 heaping teaspoonful each). Sprinkle with shredded cheese.
 Bake for 18 to 20 minutes or until golden. Remove from oven, and gently run a knife around outer edge of pizza cups to loosen from sides of pan. Remove cups from pan, using a spoon.
 Place remaining pizza sauce in a small microwave-safe glass bowl; cover with plastic wrap. Microwave at HIGH 30 to 45 seconds or until thoroughly heated. Serve pizza cups with warm sauce.
Boston Lettuce with Shredded Parmesan
2 tablespoons balsamic vinegar
1 tablespoon Dijon mustard
2 tablespoons olive oil
coarse salt and freshly ground pepper, to taste
2 heads Boston (butter) lettuce torn
1/2 cup cherry tomatoes halved
1/2 cup shredded Parmesan cheese
 In a small bowl or jar, whisk or shake vinegar, mustard and oil until combined. Season with salt and pepper. In a salad bowl, combine lettuce, tomatoes and cheese with enough dressing to coat. Divide among plates and sprinkle with Parmesan.