Vegetable Supreme Pizza
Posted by Starr

Here's a yummy, quick and very tasty recipe for this week
1 prebaked Boboli pizza crust
1 5-oz. container light garlic and herb cheese spread
1 lb. mild deli vegetable salad, well drained
1/4 cup sliced olives
2 cups shredded mozzarella cheese
Heat oven to 450 degrees.
Place crust on ungreased cookie sheet.
Spread cheese spread over crust and top with drained vegetable salad.
Sprinkle with olives and mozzarella cheese.
Bake at 450 degrees for 12-14 minutes or until cheese is melted and lightly browned.
I usually add a jar of roasted red peppers too, and on occasion some grilled chicken. :)
Love ya bunches! *HUGS*

Ranch potato salad
Posted by Kelly

In the spirit of the warm weather here's a recipe for you
With five ingredients and five minutes of prep work, you can produce this terrific potato salad.
Preparation time 5 minutes
Cooking time 15 minutes
Makes 8 servings
8 medium-size potatoes
1 tsp (5 mL) salt
1 small red onion
4 green onions
4 celery stalks
3/4 cup (175 mL) peppercorn ranch dressing, ranch with bacon dressing or three-cheese ranch dressing
1/2 tsp (2 mL) freshly ground black pepper (optional)
3/4 tsp (4 mL) salt
Cut unpeeled potatoes in half.
Place in a large saucepan and cover with water.
Add 1 teaspoon (5 mL) salt to water.
Cover and bring to a boil over high heat.
Once water is boiling, reduce heat and simmer, covered, until potatoes are almost fork-tender, from 15 to 20 minutes.
Meanwhile, slice red onion in half lengthwise and place, cut-side down, on cutting board.
Then thinly slice. If slices are large, cut in half.
Thinly slice green onions on the diagonal.
Thinly slice celery, including leaves.
Combine in a large bowl.
Once potatoes are cooked, drain well.
Cut into large chunks, leaving skins on.
Immediately place on top of vegetables in bowl.
Pour peppercorn dressing overtop (if you are using a ranch dressing that doesn't include peppercorns, add ground pepper) and sprinkle with salt.
If dressing is thicker than you like, thin with a little water and mix gently.
Taste and add more salt and pepper, if you like.
Serve right away at room temperature.
Or cover and refrigerate.
It will keep well, refrigerated, for at least 2 days.
Nutrients per serving
4.1 g protein, 13.4 g fat, 35.4 g carbohydrates, 1.5 mg iron,
49 mg calcium, 755 mg sodium, 3.5 g fibre, 271 calories
* Excellent source of vitamin B6
* Good source of folacin and vitamin C
Enjoy the heat while it lasts ladies!

Berry Dessert Nachos
Posted by Sheri

Prep: 20 minutes
Bake: 5 minutes
Cool: 15 minutes
Stand: 15 minutes
Ingredients:
1/2 cup fat-free dairy sour cream
1/2 cup frozen fat-free whipped dessert topping, thawed
Low-calorie sweetener equal to 2 tablespoons sugar
1/8 teaspoon ground cinnamon
6 7- to 8-inch fat-free flour tortillas
Butter-flavor nonstick spray coating
1 tablespoon sugar
1/8 teaspoon ground cinnamon
3 cups raspberries and/or blackberries
2 tablespoons sliced toasted almonds
1 1/2 teaspoons grated semisweet chocolate
Directions:
1. In a small bowl stir together sour cream, dessert topping, liquid sweetener, and 1/8 teaspoon cinnamon; cover and chill.
2. Meanwhile, cut each tortilla into 8 wedges.
Arrange wedges on 2 baking sheets.
Lightly spray wedges with nonstick coating.
In a small bowl stir together sugar and 1/8 teaspoon cinnamon; sprinkle over tortilla wedges.
Bake in a 400 degree F oven about 5 minutes or until drisp.
Cool completely on a wire rack.
3. To serve, place 8 tortilla wedges on each of 6 dessert plates.
Top with raspberries and/or blackberries and sour cream mixture.
Sprinkle with almonds and grated chocolate.
Makes 6 servings.
Nutritional facts per serving:
calories: 195 , total fat: 2 g , saturated fat: 0 g , cholesterol: 0 mg , sodium: 358 mg ,
carbohydrate: 38 g , fiber: 3 g , protein: 5 g , vitamin C: 70 % , calcium: 4 % , iron: 9 % ,
starch: 1.5 diabetic exchange , fruit: 1 diabetic exchange
Source: Better Homes and Gardens

Frozen Mud Pie Sandwiches
Posted by Sheri
These sandwiches can be stored in the freezer for up to 4 days.

FOR 10 SERVINGS:
2 tablespoons sugar
2 tablespoons light-colored corn syrup
1-1/2 tablespoons unsweetened cocoa
1 tablespoon 1 percent low-fat milk
1 teaspoon stick margarine
1/4 teaspoon vanilla extract
1-1/4 cups coffee low-fat frozen yogurt, softened
20 chocolate wafer cookies
1. Combine first 4 ingredients in a small heavy saucepan, and bring to a boil over medium-low heat, stirring frequently with a whisk.
Cook 2 minutes or until thick, stirring frequently.
Remove from heat; stir in margarine and vanilla extract.
Cover and chill thoroughly.
2. Spread 2 tablespoons yogurt onto each of 10 cookies; top with about 1 teaspoon toffee syrup and remaining cookies, pressing gently.
Freeze at least 1 hour.
Yield: 10 sandwiches (serving size: 1 sandwich).
CALORIES 103 (30% from fat); FAT 3.4g (sat 1.1g, mono 1.1g, poly 0.6g); PROTEIN 1.7g;
CARB 16.7g; FIBER 0g; CHOL 11mg; IRON 0.4mg; SODIUM 62mg; CALC 38mg
Source: Cooking Light
Source: Better Homes and Gardens