Pizza made with Veggies

Here is a great way to introduce Veggies into a meal.

Start with 1 package of Crescent Rolls


1 cup sour cream

One half cup mayonnaise

1 package dry, Ranch dip mix

1 cup cheddar cheese, shredded

1/2 cup fresh broccoli, chopped
1/2 cup green onions, chopped
1/2 cup carrots, shredded
1/2 cup zucchini, grated
1/2 cup mushrooms, sliced
1, 8-oz. can sliced water chestnuts, drained and chopped

Spread out crescent rolls on a baking sheet to form a crust and bake for 10-15 minutes at 350 degrees until lightly browned.

Remove from oven and allow to cool.

Combine sour cream, mayonnaise and dry dip mix and spread over crust.


Place vegetables over dressing and top with shredded cheese.

Refrigerate until ready to serve. Cut into squares before serving.

Try adding your favorite spices to suit your taste.

Stuffed Chicken Cutlets

Stuffed Chicken Cutlets

Here is a nice recipe that is easy to make and feeds 4 to eight people depending on What is served with this meal, but for sure wine is a good choice. 8 boneless chicken breasts 4 slices Swiss cheese 8 slices of ham 2 Tbsp. olive oil 1 cup chicken broth One half cup dry white wine One quarter cup flour 1 tsp. oregano Fresh parsley sprigs Salt and pepper Place chicken breasts in between two pieces of wax paper and pound until about one quarter inch thick and coat lightly with flour. Place one half slice cheese and 1 slice of ham on each chicken breast and roll breast up, secure with a toothpick or a piece of string. Heat olive oil in a large saucepan, add chicken breasts, wine, oregano, salt and pepper. Cook each side for about 10 minutes on each side. Garnish with parsley. Sweet and Sour Carrots 1 pound carrots cut in one quarter inch diagonal slices 1 8-oz. can pineapple chunks (in own juice) One quarter cup sugar 1 Tbsp. cornstarch 2 Tbsp. vinegar 1 Tbsp. soy sauce Salt and pepper to taste. Cook carrots in boiling water until just crisp tender. Drain and set aside. Pour one third cup of pineapple juice into a small saucepan (you may need to add some water to get the full one third cup). Reserve the pineapple chunks. Combine sugar and cornstarch and add to pineapple juice while simmering over low heat. Add vinegar and soy sauce, bring to a boil and then reduce heat and simmer until thickened. Add salt and pepper to taste. Combine carrots and pineapple chunks in a serving dish. Pour pineapple juice mixture over carrots and pineapple chunks and mix.