Veggie Pizza (sorry no picture)
Bake as directed on package and cool.
Mix together and spread on cool crust:
3/4 cup light mayonnaise
2 - 8 oz 1/3 fat cream cheese
1 tsp dill weed
1/2 tsp garlic salt
On top of that sprinkle veggies - any assortment of veggies you want, I had the following on mine:
red, yellow and orange peppers
Quinoa Mac & Cheese...
ummmmm seriously mouth watering!!!
1 1/2 cups quinoa, rinsed and drained
1 pkg frozen broccoli (cook as directed)
Dash (or 4) Cayenne
1 can rotelle (hot)
a few grinds of seasoning salt
2 cloves garlic, minced
2 large eggs
1 cup non-fat milk
1 1/2 cups grated Cheddar cheese
8 oz chopped ham
Topping: 1/4 C progresso italian bread crumbs
Cook quinoa to packaged instructions until fully cooked. (About 15 minutes).
Preheat oven to 350 F. Coat 13x9 dish with cooking spray.
Whisk together eggs and milk in large bowl. Fold in the rest of the ingredients. Stir very well and let some of the cheese melt. Transfer to prepared baking dish. If interested add topping and bake 30-35 mins, until bread crumbs are browned.
Other Topping Ideas (post cooking) - salsa, hot sauce, sour cream, scallions
Turkey Bruchetta Casserole,
a Tabitha MacKenzie Original
1 lrg bag of frozen broccoli, thawed and drained
1 can of Red Gold Diced Tomatoes, with Green Chili's (drained)
1 can 98% fat free cream of celery
1 lb ground turkey
1 - 1 1/2 T. Minced Garlic (I love Garlic)
1 tsp Cayenne
1 tsp Mural of Flavor (Penzey's Spices - probably not necessary, but adds a little bit additional flavor)
1 tsp Tastefully Simple Sweet Bell Pepper dip mix (probably not necessary and I don't think you can get it anymore - mine's OLD)
1 T fresh oregano (doesn't have to be but is a nice fresh touch)
1/2 cup italian panko crumbs
Ground Turkey with spices (minced garlic, cayenne, mural of flavor, sweet bell pepper mix and oregano). Mix in the broccoli, tomatoes, cream of celery soup and pour into a casserole dish. Top with Panko crumbs and bake at 350 for 30-35 minutes. Makes 6 servings for 5 PPV per serving.
6 bell peppers
1 cup of summer squash
1 cup of zucchini
1-3 serrano peppers (some like it hot)
1 lb ground turkey
1 tbsp minced garlic (or less if you can't handle the truth)
1 tsp each of parsley, basil and oregano
1 cup chopped cherry tomatoes (I do a few quick pulses in the food processor... so much faster!!!)
2 servings of brown rice (cooked, I use instant)
1 tbsp of buttermilk ranch seasoning (I use Penzey's spices)
Spray a 9X13 inch pan with cooking spray and preheat that oven to 350. Slice each bell pepper in half the long way and lay those in the 9x13 inch pan.
Puree the summer squash, zucchini and serrano peppers (I use my favorite kitchen tool, my food processor). Set aside. In a pan cook the turkey, garlic, and spices together. Drain and put the mixture back in the pan. Add the puree and cook for 5 minutes. Add the tomatoes and cook for another 5 minutes. Add the brown rice, buttermilk ranch seasoning and mix together.
Fill each pepper with the mixture and cover with tin foil. Place in the over for 30-35 minutes. Enjoy!!!
The recipe above is 8 wwp+ for two halves.. but you could add some cheese and make it more points if cheese is what you desire!