epper, and peppercorn.
season veggies with peppercorn and toss with
Peel and chop the veggies as directed and place them
Slice veggies 1/16-inch thick.
Marinate in soy sauce for 2 hours.
Put on small hole surface on grill over medium flame. Lightly coat with olive oil every 5 minutes while on the grill. Grill for 10 minutes on one side, then turn over.
Keep grilling until veggies are turning black from the grill.
Use the extra soy marinade as a baste while you cook.
This will keep the veggies moist.
Follow directions for pizza dough on package. Allow to rise in refrigerator. Form dough into pizza pan. Quick fry veggies to translucent. Spread sauce on dough. Top with veggies. Add desired sauce. Top with cheese. Cook at 400\u00b0 for 8 to 10 minutes until cheese is melted.
urritos on top of fresh veggies on each plate.
emaining seasonings.
To prepare veggies, wash, drain, and pat
Rinse and drain.
Veggies:
Place veggies ( I used purple onion
Spray large skillet with olive oil Pam.
Cook on moderately hot stove.
Saute onion, mushrooms, red bell pepper, etc.
Lastly add chopped spinach (thawed or fresh washed).
Season to your liking. Add 2 containers egg substitute or you can split vegies and do 2 separate panfuls.
Sprinkle to your liking with Healthy Choice cheese, Weight Watchers Parmesan and any herbs or seasonings.
Cook over moderately low heat for several moments.
Then flip and continue cooking.
Top with sour cream and picante.
Enjoy!
Meanwhile, get all your veggies together in a roasting pan
5- 50 minutes for the veggies to cook.
Put a
0 minutes.
For the Healthy Hollandaise:
Combine all the
cones using the \"Bisquick Heart Healthy\" lower fat product, but the
lean up.
3-Prepare Veggies-Chop root vegtables to aprox
Steam veggies together.
Place mixture of veggies and sauce in center of rolls unfolded in points, overlap.
Pull crescent points over veggies to close. Bake at 375\u00b0 for 25 to 30 minutes until golden.
Serves 4.
Heat oil in large skillet on medium high heat.
Add veggies; cook and stir until tender-crisp.
Sprinkle salad dressing mix over veggies; toss to coat well.
Stir in vinegar until well mixed.
Serve warm.
Mix up shrimp marinade and marinade shrimp for 1 hour in fridge.
Mix cut veggies with olive oil and salt and pepper and let sit for one hour.
Preheat grill.
Grill veggies for 25 minutes, turning occasionally, or until done.
Grill shrimp about 3 minutes per side or until pink and curled.
If you want to use the oven to cook the veggies, roast at 450 for 30 minutes, turning every ten minutes or so, or until done.
Chop chicken and veggies; brown chicken in oil first, then add onion and other veggies.
Stir constantly until browned a little. Add soy sauce, garlic and Italian seasoning and a little water. Cover and simmer until you're ready to eat.
lmost cooked and the roasted veggies almost done, add a tbsp
Melt butter.
Add flour and stir, allowing mixture to bubble well.
Add liquid from can or the liquid from fresh veggies (approximately 1 cup liquid).
Season.
I use salt, pepper, garlic and onion salt.
Pour over veggies.
Really good over fresh carrots (sliced and cooked).
Preheat oven to 450\u00b0.
In a plastic bag or bowl, shake or toss all ingredients until veggies are coated.
Empty into a 9 x 13-inch baking pan or roasting pan.
Bake, stirring once, 20 minutes or until veggies are tender.