Veggie Appetitzer Pizza

Veggie Pizza

1 (8 ounce) package refrigerated crescent rolls
1/2 cup sour cream
1/2 (8 ounce) package cream cheese, softened
1/2 teaspoon dried dill weed
1/8 teaspoon garlic salt
1/2 (1 ounce) package ranch dressing mix
1/2 small onion, finely chopped
1/2 stalk celery, thinly sliced
1/4 cup halved and thinly-sliced radishes
1/2 red bell pepper, chopped
3/4 cup fresh broccoli, chopped
1/2 carrot, grated


Preheat oven to 350 degrees F (175 degrees C).
Spray a jellyroll pan with non-stick cooking spray.

Pat crescent roll dough into a jellyroll pan.
Let stand 5 minutes. Pierce with fork.
Bake for 10 minutes, let cool.

In a medium-sized mixing bowl, combine sour cream,
cream cheese, dill weed, garlic salt and ranch dip mix.

Spread this mixture on top of the cooled crust.

Arrange the onion, carrot, celery, broccoli, radish,
bell pepper and broccoli on top of the creamed mixture.
Cover and let chill. Once chilled, cut it into squares and serve.



Yield: Makes 8 servings.
5 POINTS per serving

Helen's Spinach Dip

* Exported from MasterCook *

                              Spinach Dip

Recipe By     :unknown
Serving Size  : 16    Preparation Time :0:00
Categories    : Appetizers                      Vegetables

 Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 10            ounces  frozen chopped spinach -- (1 package), thawed
and drained
 2                     scallions -- (small, thin ones)
 1              large  egg -- hard-cooked
    1/3           cup  light mayonnaise
    1/3           cup  sour cream -- or yogurt
 1         tablespoon  Dijon mustard
    1/2    tablespoon  Tabasco sauce
 2        tablespoons  lemon juice
    1/4      teaspoon  salt

Press out liquid from spinach with the back of a tablespoon until no
liquid appears.  Chop spinach and scallions fine with a knife; or
chop fine, using metal blade of a food processor, but do not
puree.  Chop egg fine with a knife, or shred, using coarse shredding
disc of a food processor.

In a medium bowl, whisk together mayonnaise, sour cream, lemon juice,
mustard, Tabasco, and salt until smooth.  Stir in spinach, scallion,
and egg.  Cover tightly and chill.  To preserve color of spinach,
serve dip several hours after it is made.  Offer with tortilla chips.

Makes about 2 cups dip.
Cuisine:
 "American"
Source:
 "Helen's 3/5 index card recipe file (pre-MasterCook)"

                                   - - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 33 Calories; 2g Fat (61.9%
calories from fat); 1g Protein; 2g Carbohydrate; 1g Dietary Fiber;
17mg Cholesterol; 92mg Sodium.  Exchanges: 0 Lean Meat; 0 Vegetable;
0 Fruit; 0 Non-Fat Milk; 1/2 Fat; 0 Other Carbohydrates.

NOTES : I've had this recipe so long that it precedes the days of
low-fat or fat-free products.  I'm sure light mayo will work;
probably could also use ff sour cream/yogurt.  Everyone seems to love
this dip, but it's been several years since I've prepared it.  My
recipe doesn't state number of servings, so I calculated servings as
follows:   Assuming the 2 cups is correct, and assuming 2T per
serving, this would serve 16.

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0


------------------------------------

SOURCE:  Helen from old Healthy Exchanges board

Hot Corn Cip

Hot Corn Dip

Submitted by: Corinne Doubiago Rated: 5 out of 5 by 135 members

Prep Time: 15 Minutes Cook Time: 30 Minutes

Ready In: 45 Minutes Yields: 48 servings

"Colorful and spicy, this creamy tortilla chip dip is a blend of corn, tomatoes and spices."

INGREDIENTS:

1 (15 ounce) can white corn, drained 1 (15 ounce) can yellow corn, drained 1 (10 ounce) can diced tomatoes with green chile

peppers, drained 1 (8 ounce) package cream cheese, diced and softened 1/2 teaspoon chili powder 1/2 teaspoon garlic powder chopped fresh cilantro to taste

DIRECTIONS:

1.	Preheat oven to 350 degrees F (175 degrees C).
2.	In a medium baking dish, mix white corn, yellow corn, diced tomatoes with green chile peppers, cream cheese, chili powder, garlic powder and cilantro.
3.	Bake in the preheated oven 30 minutes, or until hot bubbly

ALL RIGHTS RESERVED © 2009 Allrecipes.com

Printed from Allrecipes.com 1/3/2009

DETAILED NUTRITION Serving Size 1/48 of a recipe Servings Per Recipe 48 Amount Per Serving Calories 29 Calories from Fat 16 % Daily Value * Total Fat 1.7g 3 % Saturated Fat 1g 5 % Cholesterol 5mg 2 % Sodium 78mg 3 % Potassium 43mg 1 % Total Carbohydrates 3.3g 1 % Dietary Fiber 0.4g 2 % Protein 0.8g 2 % ** Sugars 0.5g Vitamin A 2 % Vitamin C 2 % Calcium <> Iron 2 % Thiamin <> Niacin 2 % Vitamin B6 1 % Magnesium 1 % Folate 5 %

Raw Veggie Bars

RAW VEGGIE BARS

1 pkg Pillsbury’s Poppin Fresh Hot White Loaf *
4 oz light cream cheese**
1 C finely chopped broccoli
1/2 C finely chopped tomatoes, peeled and seeded, or finely chopped red
pepper
1/2 pkg ranch salad dressing mix
1 C plain low-fat yogurt
1/4 C sliced green onions
1/2 C grated carrots

Spread Poppin’ Fresh Hot White Loaf on a 9 x 16 inch baking pan.
(Unroll loaf, like you would the biscuits that come in a can. Bake
according to directions and cool. (About 10 - 12 minutes, until
lightly browned.)

Blend thoroughly dressing mix, light cream cheese and yogurt. Spread
on Cooled bread. Press the vegetables into dressing mixture. Chill
and cut into squares.

*I can only find "French Bread" in the Pillsbury products, now - so
that's what I use.

**The original recipe called for light cream cheese that comes in a
tub. I don’t think it’s available that way anymore. Fat-free cream
cheese works very well, just DO NOT use a mixer with it (it will
liquefy). Just cream it in a bowl with a spoon.

24 2-inch bars
Per bar: 54 calories, 1.8 g. fat (30%), 1 g. fiber.

From REACH for Health Cookbook.

Hearty Poppers-Lightened

Hearty Poppers - Lighter Appetizer
From Light & Tasty
SERVINGS 24 CATEGORY

INGREDIENTS
12 jalapeno peppers
1/2 pound lean ground turkey
1/4 cup finely chopped onion
4 ounces fat-free cream cheese
1-1/3 cups shredded part-skim mozzarella cheese, divided
1 tablespoon minced fresh cilantro
1 teaspoon chili powder
1/2 teaspoon garlic powder
1/2 teaspoon ground cumin
1/8 teaspoon salt
1/8 teaspoon pepper

DIRECTIONS

Cut jalapenos in half lengthwise, leaving stems intact; discard seeds. Set
aside. In a small nonstick skillet over medium heat, cook turkey and onion
until meat is no longer pink; drain. In a small bowl, combine the cream
cheese, 1/3 cup mozzarella cheese, cilantro, chili powder, garlic powder,
cumin, salt and pepper. Stir in turkey mixture. Spoon generously into pepper
halves. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking
spray; sprinkle with remaining mozzarella cheese. Bake, uncovered, at 350째
for 20 minutes for spicy flavor, 30 minutes for medium and 40 minutes for
mild. Yield: 2 dozen.

Nutrition per serving: 1 appetizer Calories: 38 Fat: 2 g Saturated Fat: 1 g
Cholesterol: 11 mg Sodium: 78 mg Carbohydrate: 1 g Fiber: 0 g Protein: 4 g