Veggie Pizza

 

  • 2-8 oz. containers refrigerated crescent rolls (reduced fat)
  • 1–8 oz. package reduced  fat cream cheese (softened)
  • ¼ cup light mayonnaise
  • 1 to 1 ½ tablespoons  light buttermilk ranch salad dressing
  • 1 cup fresh broccoli florets, chopped
  • ¼ cup chopped celery
  • ¼ cup chopped carrots
  • 1/3 cup sliced green onions
  • ¼ cup chopped red bell pepper
  • ¼ cup ripe or canned olive slices (optional)

Unroll both packages of rolls & form into a 12” square on a lightly greased baking sheet.  Press edges and perforations to seal.  Bake at 400 degrees for 8-10 minutes, cool.

In a mixing bowl, combine cream cheese, mayonnaise, and salad dressing, beat at medium speed of an electric mixer until smooth and well blended.  Spread cream cheese mixture over crust, set aside.  Toss chopped veggies together in a bowl.  Sprinkle veggies over cream cheese layer.  Cut and serve.  Makes about 24 slices.

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La Bamba Casserole

Submitted by Christine Hales

  • 1 (5.25) can whole green chilies (optional)
  • Cooking spray
  • 1 pound ground turkey breast
  • 1 cup chopped onion
  • 2 teaspoons chili powder
  • ½ teaspoon ground cumin
  • ¼ teaspoon salt
  • 2 garlic cloves, minced
  • 1 (15 ounce) can diced tomatoes
  • 2 cups frozen whole-kernel corn, thawed
  • 1 (16 ounce) can fat-free refried beans
  • 1 ½  cups (6 ounces) shredded cheddar cheese
  • 1 cup chopped tomato
  • ½ cup chopped green onions

Preheat oven to 375.  Cut green chilies in half lengthwise. Arrange chilies in single layer in an 8-inch baking dish coated with cooking spray.  Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add turkey, onion, chili powder, cumin, salt and garlic; sauté 5 minutes, stirring to crumble.

Add tomatoes; cook 5 minutes or until liquid evaporates.

Spoon turkey mixture over chilies.  Top with corn.  Carefully spread beans over corn.  Sprinkle cheese over beans.  Bake at 375 for 30 minutes.  Let stand 5 minutes; top with chopped tomato and green onions.

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Bean Casserole

Submitted by Claudia O’Brien

  • 1 lb. fully cooked low fat kielbasa or sausage halved and
  • cut into ¼ inch slices
  • 1 – 16 oz. can kidney beans, rinsed and drained
  • 1 – 16 oz. can great Northern beans, rinsed and drained
  • 1 – 16 oz.  can black beans, rinsed and drained
  • 1 can tomato sauce (15 oz. )
  • 3 medium carrots, thinly sliced
  • 2 small onions, slice into rings
  • ½ c. low sodium beef broth (or more if you plan to cook it
  • in the slow cooker and have it more like soup)
  • 2 garlic cloves, minced
  • 1 ½ t. thyme

Slow cooker: Place all ingredients in slow cooker.  Cook on high 3-4 hours until carrots and onions are tender.
Oven method: Combine all ingredients in a bowl.  Transfer to ungreased 3-quart baking dish.  Cover and bake at 375 degrees for 60 minutes.
Serve with warm bread.

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Salmon Marinade

Submitted by Missy Gottlieb

  • ½ cup of brown sugar
  • 4 TBL melted butter
  • 3 TBL soy sauce
  • 2 TBL lemon Juice
  • 2 TBL white wine
  • 1 container cream cheese

I triple or quadruple the marinade.  Make sure the Salmon is covered with the marinade.  Mix and marinate for 24 hours.

Grill Salmon:  Place on top of cream cheese and serve with crackers. (Spread cream cheese on a platter and place salmon on top of it)

You can serve at room temperature.

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Blackened Trout

Submitted by Faith Rosenberg

  • 1 tsp. paprika
  • ½ tsp. each crumbled diced sage, ground cumin, garlic
  • powder, granulated sugar and salt
  • ¼ tsp. ground red pepper (cayenne)
  • 2 to 3 pieces rainbow trout

Coat a nonstick pan with cooking spray and 1 tsp. olive oil. Combine all the ingredients in a large zip lock bag.  Add trout and coat the fish.  Add the fish to the prepared skillet, skin side down.  Cook four to five minutes and flip.  Continue cooking another four to five minutes.  This fish is a quick, easy, healthy and delicious meal.

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