RECIPES
9
Veggie Pizza
16 oz. reduced-fat crescent rolls
4 green onions, sliced
8 oz. low-fat sour cream
½ bell pepper, chopped
8 oz. low-fat cream cheese
2 cups broccoli, chopped
2 tsp. dried dill weed
1 carrot, finely chopped
½ tsp. garlic powder
15 grape tomatoes, sliced
½ pack (half of .75 oz.) ranch dressing mix 1 cup cheddar, grated
1. Preheat the oven to 350° F. Spray a cookie sheet with nonstick cooking
spray.
2. Put the crescent roll dough on the cookie sheet in a single layer. Spread
the dough as needed to make a crust. Using a fork, poke holes in the
dough. Bake for 10 minutes. Turn off oven when crust is done.
3. In the mixing bowl, on low speed, mix the sour cream, cream cheese,
dill, garlic powder and dressing mix until well blended.
4. Into the cream cheese mixture, stir the onion, pepper, broccoli and
carrot. Spread all evenly on the cooled crust. Top with the tomatoes and
cheddar cheese. Refrigerate until ready to serve.
Makes about 15 servings
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Curry Egg Salad
4 hard-boiled eggs, peeled & chopped
1 tsp. hot curry powder
¼ cup mayonnaise
salt & pepper
3 Tbsp. onions, chopped
2 Tbsp. chives, chopped
1 tsp. Worcestershire sauce
1. Blend the first 5 ingredients well.
2. Add salt & pepper to taste, along with the chives. Stir by hand until
mixed.
3. Serve on toast, crackers or with fresh greens. Enjoy!
Serves 4
