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.
Preheat oven to 375 degrees. Unwrap crescent rolls and unroll into 8 triangles and place ungreased baking sheet arranged to form an 8-pointed star. Pointed tips should face away from center of star. Start by placing one triangle in 12 o’clock position, one in 6 o’clock position, one at 3 o’clock and one at 9 o’clock. Place remaining 4 triangles in remaining empty spaces. Edges of dough triangles should overlap each other slightly, but there will be a hole in center of star. Using your fingertips, press down on dough to seal edges where they overlap. To fill hole, press base of each triangle toward center until hole is evenly covered with dough. Then, using your hand, press down on dough so that it is flat, with no gaps.
Place mushrooms, garlic, olive oil or butter, ¼ cup Parmesan cheese, parsley and oregano in mixing bowl and stir to combine. Season with salt. Spoon mushroom filling into center of dough, then pull tips of dough up and fold over filling to meet at center on top. There will be gaps between triangles of dough on top of filling. Press down slightly on bundle. Sprinkle remaining ¼ cup Parmesan cheese over top of Galette.
Bake Galette 22 to 25 minutes until crust is deeply browned and mushroom filling bubbles. Remove Galette from oven, run a metal spatula underneath to loosen it; then slice into wedges and serve warm. Makes 6 to eight servings. ***
*I use 12 oz. fresh pre-sliced mushrooms because that was the package I had and it seemed too little to save and too much to waste, so I used it all. I also knew that the mushrooms would cook down and more mushrooms would make puffier bundle in the end.
** I used 3 or 4 tbl. Because the mushrooms seemed to absorb it all and I didn’t know what would be enough. I’m not sure I needed that much because the liquid from the mushrooms would have provided additional moisture and, in the end, there was more moisture in the pan that would eventually have weakened the bottom, so I put paper towels under the edges to soak up the liquid when it came out of the oven.
***I found that if it is cooled sufficiently, it will slice better. It tastes fine when slightly warm. Does not need to be hot. When cooler, you can make more slices.
Preheat oven to 400 degrees F. Cut off tops of peppers to use as lids. Scrape out seeds and ribs with knife. Combine pomegranate juice and figs in large saucepan, and cook over medium heat 7-10 minutes, or until figs soften, and juice reduces and becomes syrupy.
Remove from heat and stir in rice, squash, feta cheese and walnuts. Fill peppers with mixture and set in 9 x 13 inch baking pan. Place tops on peppers. Add ½ inch water to pan and cover with foil.
Bake 30–40 minutes or until peppers are tender with slightly wrinkled skins and filling is hot.
Place potato in medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until tender. Drain. Return potatoes to pan. Add milk and remaining ingredients; mash with potato masher. Or for creamy, light potatoes, use an electronic mixer.
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.
Halve and peel the squash. Remove the seeds and cut the squash into 1–inch chunks. Heat the oil in a Dutch oven over medium heat. Add the onions and cook for five minutes. Add the garlic, cayenne, cinnamon, nutmeg, and ½ tsp. of the cumin and cook for 1 minute. Stir in the squash, tomatoes, raisins, broth, and chickpeas, and 1 ½ tsp. of the salt. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Uncover and cook until the squash is tender, 15–20 minutes.
Meanwhile, in a medium saucepan bring 1-½ cups water and the remaining cumin and salt to a boil. Stir in the couscous. Cover and remove from the heat, and let stand for 5-10 minutes. Fluff with a fork. Divide the couscous among individual bowls and ladle the squash over top. Sprinkle with parsley and almonds.
Kneeling Bicep Curl
Model: Michael Friedman
Holding a dumbbell in each hand, kneel with torso and upper arms on ball. Extend arms, palms up. Curl dumbbells toward chin; lower arms to start.
Cycle for Survival – NYC – Team MISSION POSSIBLE – February, 2010
Veggie Pizza
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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0 Comments/by Frannie DanzingerMushroom Galette
Submitted by Missy Gottlieb
Preheat oven to 375 degrees. Unwrap crescent rolls and unroll into 8 triangles and place ungreased baking sheet arranged to form an 8-pointed star. Pointed tips should face away from center of star. Start by placing one triangle in 12 o’clock position, one in 6 o’clock position, one at 3 o’clock and one at 9 o’clock. Place remaining 4 triangles in remaining empty spaces. Edges of dough triangles should overlap each other slightly, but there will be a hole in center of star. Using your fingertips, press down on dough to seal edges where they overlap. To fill hole, press base of each triangle toward center until hole is evenly covered with dough. Then, using your hand, press down on dough so that it is flat, with no gaps.
Place mushrooms, garlic, olive oil or butter, ¼ cup Parmesan cheese, parsley and oregano in mixing bowl and stir to combine. Season with salt. Spoon mushroom filling into center of dough, then pull tips of dough up and fold over filling to meet at center on top. There will be gaps between triangles of dough on top of filling. Press down slightly on bundle. Sprinkle remaining ¼ cup Parmesan cheese over top of Galette.
Bake Galette 22 to 25 minutes until crust is deeply browned and mushroom filling bubbles. Remove Galette from oven, run a metal spatula underneath to loosen it; then slice into wedges and serve warm. Makes 6 to eight servings. ***
*I use 12 oz. fresh pre-sliced mushrooms because that was the package I had and it seemed too little to save and too much to waste, so I used it all. I also knew that the mushrooms would cook down and more mushrooms would make puffier bundle in the end.
** I used 3 or 4 tbl. Because the mushrooms seemed to absorb it all and I didn’t know what would be enough. I’m not sure I needed that much because the liquid from the mushrooms would have provided additional moisture and, in the end, there was more moisture in the pan that would eventually have weakened the bottom, so I put paper towels under the edges to soak up the liquid when it came out of the oven.
***I found that if it is cooled sufficiently, it will slice better. It tastes fine when slightly warm. Does not need to be hot. When cooler, you can make more slices.
See other recipes.
0 Comments/by Frannie DanzingerMediterranean Stuffed Peppers
Submitted by Magaret Jung
Preheat oven to 400 degrees F. Cut off tops of peppers to use as lids. Scrape out seeds and ribs with knife. Combine pomegranate juice and figs in large saucepan, and cook over medium heat 7-10 minutes, or until figs soften, and juice reduces and becomes syrupy.
Remove from heat and stir in rice, squash, feta cheese and walnuts. Fill peppers with mixture and set in 9 x 13 inch baking pan. Place tops on peppers. Add ½ inch water to pan and cover with foil.
Bake 30–40 minutes or until peppers are tender with slightly wrinkled skins and filling is hot.
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0 Comments/by Frannie DanzingerMashed Potatoes
Submitted by Claudia O’Brien
Place potato in medium saucepan; add water to cover. Bring to a boil; cover, reduce heat, and simmer 25 minutes or until tender. Drain. Return potatoes to pan. Add milk and remaining ingredients; mash with potato masher. Or for creamy, light potatoes, use an electronic mixer.
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0 Comments/by Frannie DanzingerLa Bamba Casserole
Submitted by Christine Hales
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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0 Comments/by Frannie DanzingerCorn Souffle
Submitted by Steph Levine
Mix all ingredients together (adding corn muffin mix last), and bake at 350 for 50-60 minutes covered.
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0 Comments/by Frannie DanzingerColorful Rice Salad
Submitted by Susan W. Weiss
Dressing:
Mix, refrigerate & serve
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0 Comments/by Frannie DanzingerButternut Squash with Cumin Couscous
Submitted by Jill Braun
Halve and peel the squash. Remove the seeds and cut the squash into 1–inch chunks. Heat the oil in a Dutch oven over medium heat. Add the onions and cook for five minutes. Add the garlic, cayenne, cinnamon, nutmeg, and ½ tsp. of the cumin and cook for 1 minute. Stir in the squash, tomatoes, raisins, broth, and chickpeas, and 1 ½ tsp. of the salt. Bring to a boil. Reduce heat, cover and simmer for 10 minutes. Uncover and cook until the squash is tender, 15–20 minutes.
Meanwhile, in a medium saucepan bring 1-½ cups water and the remaining cumin and salt to a boil. Stir in the couscous. Cover and remove from the heat, and let stand for 5-10 minutes. Fluff with a fork. Divide the couscous among individual bowls and ladle the squash over top. Sprinkle with parsley and almonds.
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0 Comments/by Frannie Danzinger