5 Ingredients or Fewer

These burritos are easy because you are not so much cooking a meal as putting the ingredients on the table. Everyone then makes his or her own.

Briny olives and sweet green peas have a pleasant synergy that results in a delicious pizza topping.

Cheddar cheese is a pleasing change of pace from the usual mozzarella.

See the accompanying menu for a pizza meal that celebrates spring.

Layer on the Southwestern flavors in this playful pizza variation. Serve with a tossed salad and stone-ground tortilla chips. This tastes best with sharp cheddar or Monterey Jack, but use reduced-fat cheddar if you prefer.

Soy “pepperoni” has a convincing flavor, but not the greasiness of its meaty counterpart. Predictably, it’s low in fat (and sometimes fat-free) and a terrific way to jazz up a homemade pizza. This makes a fun meal for kids and teens with any of the smoothies on pages 245 to 246.

Pizza goes gourmet with the use of smoky mozzarella and tasty mushrooms. Like a number of the other pizzas in this chapter, this one makes a complete meal with the addition of a big salad and fresh fruit or a fruity dessert from Chapter Eleven.

With this luscious treat, you’ll need only a bountiful tossed salad (and perhaps a steamed green vegetable—broccoli is a nice addition) to make a delightful meal.

Roasted peppers and artichokes give this easy pizza a touch of elegance.

I’ve tried this pizza with frozen and fresh spinach, and while the former isn’t bad, fresh spinach makes it a delicacy. Complete the meal with one of the smoothies on pages 245 to 246 and a bountiful tossed salad.

Olives add zesty flavor to a traditional pizza.

Using plenty of broccoli makes this pizza a nourishing meal. Serve with any of the mixed greens salads on pages 51 to 53.

A classic pizza, this is great for cool summer nights, using the season’s best tomatoes.

You can make this exceptionally hearty chili even after an exhausting day at work. All of the ingredients get tossed into the pot at once, and while the chili simmers, you can make a simple salad. Serve the meal with stone-ground tortilla chips.

This eggplant-lover’s delight is delicious with fresh or canned tomatoes. For a tasty summer meal, serve with a bountiful tossed salad and corn on the cob.

If you’re feeding “meat-and-potatoes” kind of people, try this out on them. It’s quite hearty, but not so “meaty” that it would put off those who aren’t fans of meat substitutes.

This pairs well with light pasta dishes, as in the suggested menu.

Soy crumbles were developed to imitate ground beef, but it’s not so much their flavor as their texture that does the trick. This is a family-friendly recipe for all to enjoy.

This casual concoction may appeal to older kids as well as teens who are beginning to enjoy spicier flavors.

This is good to serve with meals needing a protein boost or as a sandwich filling. See the menu with Southeast Asian-Style Spicy Mashed Potatoes (page 187).