Cool Veggie Bruschetta Appetizer

I turned the Pampered Chef cool veggie pizza recipe into a bruschetta appetizer. Some measurements are estimates because I didn't measure.

1 (10 ounce) can Pillsbury refrigerated crescent roll dough
Olive oil

1 (8 ounce) package reduced fat cream cheese, softened
2 tsp. Ranch dressing
1 tsp. Italian seasoning
Sea Salt and Ground Pepper to taste

28 oz. can diced tomatoes, drained
3 cloves minced garlic
2 tsp. (approx.) dried basil (fresh would be better)
1 tsp. (approx.) dried minced onion
1 1/2 tsp. (approx.) olive oil

1/2 cup (approx.) shredded Parmesan

Preheat oven to 350 degrees F

Unroll crescent roll dough and arrange in a single layer on lightly greased 9x13 pan, cookie sheet or Pampered Chef bar pan. Spread out to cover pan and pinch together seams. Brush with olive oil. Bake 10-12 minutes, or until lightly browned. Remove from oven and allow to cool at least 30 minutes.

Mix tomatoes, garlic, basil, onion and olive oil and allow to marinate while the crust cools and cream cheese mixture is prepared.

Mix together cream cheese, ranch dressing, Italian seasoning, salt and pepper. Evenly spread cream cheese mixture on cooled crust. Top with tomato mixture and then sprinkle shredded Parmesan on top.

Refrigerate for at least 30 minutes before serving.

Cool Veggie Pizza

This is a Pampered Chef recipe, altered slightly

1 (10 ounce) can Pillsbury refrigerated reduced fat crescent roll dough
1 (8 ounce) package reduced fat cream cheese, softened
2 teaspoons Pampered Chef dill seasoning
Garlic powder
Sea Salt
Fresh Ground Pepper

2-3 cups worth of veggies of your choice (I used green peppers, red peppers, broccoli, carrots, cucumber & grape tomatoes)
1/2 cup Kraft shredded 2% sharp cheddar cheese

Preheat oven to 350 degrees F

In a lightly greased 9x13 inch pan or on a Pampered Chef bakin pan, arrange the crescent roll dough in a single layer. Pinch together the seams of the dough. Sprinkle with garlic powder. Bake for approximately 10 minutes, or until lightly browned. Remove from oven and allow to cool at least 30 minutes.

Mix together cream cheese, dill seasoning, salt and pepper. And additional garlic powder if desired or a close of fresh garlic, pressed. Evenly spread cream cheese mixture on crust.

Veggies should be finely chopped or sliced. Sprinkle veggies on top of cream cheese spread. Top with cheddar cheese.

Refrigerate for 30 minutes to allow the spread to thicken. Cut chilled pizza into wedges or squares with a pizza cutter to serve.

Sauteed Zucchini & Squash

2 Tbsp. olive oil
1 small zucchini
1 small yellow squash
1/4 cup minced onion
1 clove garlic, minced
Sea Salt to taste

Heat olive oil on medium high heat. Add vegetables and garlic powder. Saute for 7-10 minutes. Season with salt.

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Herb Roasted Pork Chops and Vegetables

1 Tbsp. Italian Seasoning
1/2 tsp. salt
1/4 tsp. pepper
8 small new red potatoes, unpeeled, quartered
2 cups ready-to-eat baby carrots
1 medium onion, cut into 8 wedges
1 large clove garlic, finely chopped
1 Tbsp. olive oil
4 boneless pork loin chops, trimmed of fat

Heat oven to 450F. Line 15x10x1 inch pan with aluminum foil and spray with olive oil cooking spray.

In small bowl, mix Italian seasoning, salt and pepper.

In large bowl, mix potatoes, carrots, onion and garlic. Sprinkle with oil and half of herb mixture. Toss to coat evenly. Place in center of pan.

Bake 20 minutes. Stir vegetables. Place pork chops around vegetables. Sprinkle remaining herb mixture over pork chops and rub into meat.

Bake 15-20 minutes more, until pork is no longer pink and meat thermometer inserted in center reads 160F and vegetables are tender. (I cooked mine about 25 minutes more, but I had thick chops).


[from Recipes Inspired by The Best Life Diet;, modified by me only slightly]

Broccoli Casserole

1 can Healthy Request Cream of Chicken soup
1 cup Minute rice
1/2 stick butter or margarine
1/4 medium onion, finely chopped (or 2 Tbsp. dried minced onion)
1/2 cup skim milk
1/4 cup water
5 slices Deli Deluxe 2% American Cheese
1 10-oz. box chopped broccoli, cooked

In casserole dish, mix all ingredients except broccoli. Add cooked broccoli while hot. Bake 40-45 minutes at 375 degrees. Stir after 15 minutes.

Double recipe for a 13x9 pan.

Hashbrown Casserole

32-oz. package frozen diced hashbrowns, completely thawed
1/2 cup butter or margarine, melted
1/2 cup onion, minced
1 can cream of chicken soup
16 oz sour cream
2 dashes Tabasco
2 cups shredded Sharp Cheddar cheese
Hormel bacon pieces (optional)

Preheat oven to 350F.

Combine hash browns, butter, onion, soup, sour cream, Tabasco and cheese. Stir well. Spoon into greased 9x13 pan or large casserole. Top with bacon pieces if desired. Bake 1 hour.

CROCKPOT: This is great in the crockpot! Spray crockpot with cooking spray, mix everything together and dump it in. Cook on high 3-4 hours.