2 cans (8 oz each) refrigerated crescent rolls
1 package (8 oz) cream cheese, softened
1/2 cup sour cream
1 (1 oz) package dry ranch-style dressing mix
1 cup fresh broccoli, chopped
1 cup chopped tomatoes
1 cup chopped green bell pepper
1 cup chopped cauliflower
1 cup shredded carrots
1 cup shredded cheddar cheese
Preheat oven to 375 degrees F (190 degrees C)
Roll out the crescent roll dough onto a 9x13” baking sheet and pinch together edges to form the pizza crust
Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool for 15 minutes without removing it from the baking sheet.
In a small mixing bowl, combine cream cheese, sour cream, and dry ranch dressing.
Spread the mixture over the cooled crust.
Arrange vegetables and cheese over the cream cheese layer.
Chill for 1 hour, slice and serve.
6 cups fresh cauliflower florets
2 teaspoons garlic powder
pinch of salt
pinch of pepper
1 tablespoon of butter, melted
3/4 cup Frank’s RedHot hot sauce
Preheat oven to 450
Spray a baking sheet with olive oil and set aside (Optional: Cover sheet with aluminum foil then spray with oil. This is what I do. I hate baking sheet messes.)
Mix the garlic powder, salt, pepper, melted butter and hot sauce in a small bowl.
Add the cauliflower into a large gallon-sized ziplock bag, pour the buffalo sauce mixture into the bag and shake until the florets are completely coated.
Spread on baking sheet.
Bake for 20 minutes.
Serve with ranch or blue cheese dressing!
1 pint of grape tomatoes, halved
1 medium red onion
1 can of chick peas
1 container of feta
Cut all grape tomatoes in half.
Thinly slice or dice red onion.
Rinse can of chick peas.
Combine all in bowl and mix.
Fresh Kale, washed and chopped
Croutons (I prefer garlic and cheese)
Shredded Parmesan Cheese
Caesar Dressing (I prefer Brianna’s)
Wash kale then chop.
Add all items to bowl to taste and gently mix.