Two fan favorites to satisfy your need for pizza and a dip for snacking.


By JULIE BRINKLEY


When you get a craving for pizza or need a dip for snacking, these recipes for pizza casserole and avocado ranch dip are just what you need.


They are easy to make, healthy and delicious! I hope you enjoy!

PIZZA CASSEROLE


1 can (14.5 oz.) low sodium diced tomatoes


18 ounces Italian turkey sausage


Nonstick spray


1/2 tsp. dried oregano (I use Italian seasoning)


¼ tsp salt

½ tsp fresh-ground pepper


12 oz. fresh mushrooms, washed and cut into thick slices (or fresh peppers)


1 3/4 cups grated mozzarella cheese


15 slices turkey pepperoni, cut in half

HOW TO MAKE IT


Preheat oven to 400 degrees.


Spray 8 x11-inch glass casserole dish with non-stick spray or olive oil.


Cook sausage over medium-high heat until it's nicely browned, breaking it apart as it cooks.


While sausage cooks, wash mushrooms (or if using peppers, wash and dice), pat dry and slice into thick slices.


When the sausage is done make a layer of sausage in the bottom of the casserole dish and top with the drained tomatoes, spreading them out over the top of the sausage.

Season with dried oregano, salt and fresh ground pepper.


Rinse pan if needed, then heat 2 tsp olive oil; when pan is hot add mushrooms (or peppers) and cook.


Cut pepperoni in half and sprinkle mozzarella on top and lay pepperoni pieces on top of the cheese, spacing them evenly so the whole top is covered.


Bake 20-25 minutes or until the cheese is melted and starting to brown.


Makes 5 servings.

AVOCADO RANCH DIP


1.5 ounces mashed avocado


3 ounces Fage Total 0% Yogurt


1/2 tsp light Ranch


Mix and use as a dip for veggies.


(It’s also great on tilapia!)