Veggie Stuffed Pancakes and Tuscan White Bean Salad

Pancakes
1 1/2 cups pancake mix
1 cup water
2 tablespoons olive oil
1 medium onion, chopped
2 carrots, peeled and chopped
1 clove garlic, chopped
1 pound frozen spinach, thawed and drained
2 tomatoes, chopped
1 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 cup chopped fresh basil leaves
1/4 cup grated Parmesan, plus 1/4 cup
1 (8-ounce) container mascarpone cheese
1 1/4 cups shredded mozzarella cheese
1/2 to 3/4 cups skim milk

Directions:
In a medium bowl combine pancake mix and water. Whisk batter until smooth. Heat a large non-stick skillet over medium-high heat and make 12 pancakes about 5 1/2-inches in diameter. Transfer to a plate and set aside.
Warm the olive oil in a large skillet. Add onions, carrots, and garlic and saute until the vegetables are tender, about 5 minutes. Add spinach, tomatoes, salt, and pepper. Stir to combine. Transfer the vegetable mixture to a large bowl. Add the basil, 1/4 cup Parmesan, and mascarpone cheese. Stir the mixture until well mixed.
Preheat oven to 350 F. Lightly grease a 9 by 12-inch baking dish. Using about half the vegetable mixture fill the pancakes. Lay pancake down on a work surface, top with 2 spoonfuls of vegetable mixture, sprinkle with some mozzarella cheese. Roll up the pancake around the vegetable mixture and place in the baking dish. Continue with the remaining pancakes, placing in the baking dish in 2 rows, and using up all the shredded mozzarella cheese.
Place the remaining vegetable mixture in a blender with 1/2 cup skim milk. Blend until smooth. Pour the sauce over the center of the vegetable-stuffed pancakes in two rows. Sprinkle with the remaining 1/4 cup Parmesan. Bake until the cheese is melted and the vegetables are hot, about 25 minutes.

Tuscan White Bean Salad
8 ounces green beans, cut into 1 to 2-inch pieces (about 2 cups)
1 head Romaine lettuce, torn
1 (15-ounce) can cannellini beans, drained and rinsed
1/2 cup pitted black olives
1/2 red onion, cut into slivers
1 lemon, juiced
1/4 cup extra-virgin olive oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 ounce shaved Parmesan (about 1/2 cup)

Directions:
Bring a medium pot of salted water to a boil over high heat. Add the green beans and stir. Cook for about 2 minutes, or until beans are slightly tender. Transfer the cooked green beans to a bowl of ice water and let cool for 3 minutes. Drain the green beans.
In a large bowl, combine the green beans with the lettuce, cannellini beans, olives, and red onion. Toss to combine. Drizzle with lemon juice and olive oil. Sprinkle with salt and pepper and toss to coat. Top with shaved Parmesan and serve.

Adapted from: Giada De Laurentiis