Kitchen Sink Turkey Burger with Pineapple Guacamole

Kitchen Sink Turkey Burger with Pineapple Guacamole
 
Ingredients
  • 1 lb. ground turkey (I use ¾ dark ⅓ white)
  • ½ red bell pepper chopped
  • ½ onion chopped
  • 1 large carrot peeled and diced
  • 2 garlic cloves minced
  • ¼ cup chicken broth
  • ½ cup bread crumbs
  • 6 oz. mushrooms sliced
  • 5 cups fresh spinach
  • 4 tablespoons oil for frying
  • 1 tablespoon steak seasoning or poultry seasoning
  • For the Pineapple Guacamole:
  • 1 container of store bought guacamole
  • 2 fresh avocados forked into mix
  • 1 tablespoon lime juice
  • 1 tablespoon finely chopped cilantro
  • 1 teaspoon red onion
  • splash of extra virgin olive oil
  • ⅓ cup diced pineapple
Instructions
  1. Heat oven to 350
  2. )In a large frying pan, heat to medium, add half of broth, onions, carrots and pepper. Saute for 10 minutes. If the pan gets too dry add a couple tablespoons more broth.
  3. )While veggies are cooking, put meat in a big bowl. Add bread crumbs and seasoning and combine.
  4. )add mushrooms and cook for an additional 5 minutes with more broth
  5. )add garlic and spinach. Bring temperature down to low if necessary and add only a couple tablespoons more of broth. This mixture should be pretty dry when complete. Continue turning spinach into other vegies.
  6. )Turn off heat and pat dry with towel. Sprinkle with salt and pepper.
  7. )When veggies are cool enough to handle, incorporated into meat and form into patties and place on plate. Wet hands periodically so the meat doesn't stick to hands.
  8. )Clean pan out of excess veggies. Heat pan to medium high and add a couple tablespoons of oil. I use coconut.
  9. )Fry burgers in batches of 2-3 at a time for 3-4 minutes per side. You are wanting to get a crust on each side, cooking will finish in oven. Place burgers from pan onto cookie sheet.
  10. )Finish in oven for 10-15 minutes. Cooking time varies by thickness of burger.

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Slow Roasted Honey Glazed Pork

Slow Roasted Honey Glazed Pork
 
Ingredients
  • 1 cup plus 2 Tbsp. soy sauce, divided
  • ¼ cup granulated sugar
  • 3 Tbsp. chopped garlic
  • ¼ cup chopped scallions
  • 2–3 pounds boneless, skin-on pork shoulder
  • 1 bunch asparagus, halved
  • 6 Yukon potatoes, diced
  • 2 Tbsp. olive oil
  • Kosher salt
  • Freshly ground black pepper
  • 1 cup packed dark brown sugar
  • ½ cup honey
Instructions
  1. Preheat the oven to 275ºF.
  2. In a large bowl, combine one cup of the soy sauce with the sugar, garlic, and scallions, stirring until mixed.
  3. Score the skin of the pork by slicing a crosshatch pattern through the skin down to the meat. This will help excess fat render out and allow more of the marinade to soak in.
  4. Place the pork in the marinade and toss to coat evenly. Marinate for one hour.
  5. On a baking sheet, place the asparagus halves to the right and diced potatoes to the left. Toss the vegetables with the oil, salt, and pepper. Place the marinated pork in the middle of the baking sheet. Bake one to one and a half hours, depending on the weight of the pork.
  6. Raise the heat of the oven to 500ºF.
  7. In a small bowl, combine the brown sugar, honey, and remaining soy sauce, stirring until smooth.
  8. Spoon the honey glaze over the top of the pork, making sure to fill the cracks and crevices on top. Bake for 20 minutes until sugar is dark brown and caramelized, and the top of the pork is crispy.
  9. Remove the vegetables and pork from the tray, making sure to save all the juices.
  10. Slice the pork into ½-inch slices, and plate with the roasted vegetables. Spoon the reserved pan juices on top of the pork, and enjoy!

 

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Salad In A Jar

Salad In A Jar
 
Not only does SALAD IN A JAR save space in your fridge and is easy for lunch at work, it also reduces food waste
Ingredients
  • THE ARRANGEMENT:
  • From BOTTOM to TOP
  • Dressing
  • Shredded carrots
  • Cherry tomatoes
  • Sunflower seeds
  • Hard boiled eggs
  • Baby spinach
Instructions
  1. ) Arrange ingredients in a large mason jar
  2. ) Store in fridge for up to a week
  3. ) When ready to eat: shake jar, place on a plate, and eat!
Notes
You can make any arrangement you want… you can add red onion, cucumbers, radishes or peppers. Always remember to put the dressing at the bottom and the lettuce at the top — a MUST!!

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Stuffed Pasta Shells

Stuffed Pasta Shells
 
Ingredients
  • 1 container Bella Vita Low Carb Pasta sauce
  • ½ c tomato sauce
  • 1 lb lean ground beef
  • ½ medium onion chopped
  • 1 clove garlic minced
  • 8 oz mozzarella cheese shredded
  • 1 egg
  • ½ oz (approximately 6 medium) pork rinds - crushed
  • 1 Tbsp Italian Seasoning
  • Fresh or dry parsley
  • ¼ c grated Parmesan cheese (or less)
  • 20 Jumbo pasta shells ( you may want to cook more than 20 in case some break to tear during cooking.)
  • salt and pepper if desired
Instructions
  1. Preheat oven to 400°F
  2. Combine tomato sauce and Bella Vita pasta sauce together in a bowl.
  3. Boil water for pasta. While water is boiling, brown beef, onion and garlic until done. Rinse drain and set aside to cool.
  4. While pasta is cooking, mix together beef mixture, egg, 7 oz mozzarella cheese, pork rinds, Italian seasoning, salt and pepper.
  5. Prepare a 9x13 or larger baking dish. Pour approximately ¼ of the pasta sauce into the bottom of the pan and spread evening.
  6. When pasta has cooked al dente' and cooled, stuff meat mixture into shells carefully so they don't tear. Place shells in pan. Continue until you have 20 shells filled. Cover shells with remaining pasta sauce, sprinkle on the grated parmesan cheese and the remaining mozzarella cheese as well as the parsley.
  7. Bake for 20 minutes.

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Tuna Noodle Casserole

Tuna Noodle Casserole
 
Ingredients
  • 8 oz egg noodles, cooked
  • 2 Tbsp olive oil
  • ⅓ c onion, diced small
  • ⅓ c carrot, cut into small pieces
  • 2 Tbsp flour
  • 3 cups skim milk
  • 4 oz Neufchatel cream cheese, softened
  • 2 Tbsp mustard (Dijon is best)
  • ½ tsp onion powder
  • Salt and Pepper TT (to taste)
  • ¾ c frozen green peas, thawed
  • ½ c (2 oz) grated Parm cheese
  • 2 (5 oz) cans Albacore Tuna; packed in water, drained
Instructions
  1. Preheat broiler in the oven. Spray your baking dish and set aside.
  2. Cook the noodles according to the package and drain.
  3. Over med heat in a large skillet, sauté the onion and the carrot in olive until the onion is translucent and the carrot is softened. Add the flour and cook for a minute or two. Add the milk and whisk until slightly thickened; approximately 5 minutes.
  4. Stir in the cream cheese, mustard, onion powder and S & P. Stir constantly and cook til incorporated well.
  5. Remove the pan from the heat and add the remaining ingredients along with the noodles.
  6. Spoon into the prepared dish and top with a little more Parm cheese, if desired.
  7. Cook under the broiler until the top is slightly browned and the dish is warmed through.
  8. Let stand a few minutes and enjoy! ~

 

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BAKED MEATY PENNE

BAKED MEATY PENNE
 
Ingredients
  • 1 Jar of Spaghetti Sauce (your choice)
  • ½ lb Hamburger
  • ½ lb Italian Sausage
  • 1 Box Penne Pasta
  • ½ Bag of Shredded Cheese (your choice)
Instructions
  1. Preheat oven to 350.
  2. Brown the Hamburger and the Sausage together in a pan.
  3. You can add extra seasonings as you see fit. Add the Spaghetti sauce, stir together...If it is too thick add some water.
  4. Dump all of the pasta uncooked in a 9x13 pan. Add the meat to the top. Spread so it covers all of your pasta. Add a cup or two of water, so the noodles will cook in the oven.
  5. Bake for 45 mins.
  6. Add the cheese, Bake for another 15 mins or until the cheese is bubbly.
  7. Enjoy!

 

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Taco Roll

Taco Roll
 
Ingredients
  • 1 pound ground lean beef or turkey
  • 1 pack of taco seasoning(I use Wildtree)
  • 1 can Rotel
  • 2 cans Crescent Rolls
  • Shredded cheese
  • Lettuce
  • Sour cream
  • Avocado
  • Tomato
Instructions
  1. Brown your ground beef till it is no longer pink. Drain grease off. Add taco seasoning and Rotel. Add water as directed on Taco seasoning!
  2. While that is simmering place crescent rolls in a circle on a pizza pan(lightly sprayed) in a circle with points out!
  3. Use extra rolls to fill in where needed on the bottom!
  4. Add meat on top of Crescent rolls then the cheese! Fold pints of rolls to the middle and tuck! Cook for 20 to 25 min on 350 or until lightly brown!
  5. Let cool then add salad in the middle place Sour cream on top add Avocado around the edge!

 

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Sweet and Sour Pork Tenderloin

Sweet and Sour Pork Tenderloin
Serves: 5
 
Ingredients
  • 1 to 1½ pound Pork Tenderloin
  • Salt, to taste
  • Pepper, to taste
  • ½ C. Ketchup
  • ½ C. Rice Vinegar
  • 1 (8-oz.) can Pineapple Chunks, with juice reserved
  • 3 Tbsp. Brown Sugar
  • 3 Tbsp. Minced Garlic
  • 1 Tbsp. Soy Sauce
  • 1 pinch Red Pepper Flakes, optional
  • 1½ Tbsp. Peanut Oil
  • 1 Tsp. Butter
  • ⅓ C. chopped Green Onion, white, bottom part
  • chopped Green Onion tops, to garnish
Instructions
  1. Cut tenderloin into 4-6 vertical pieces. Pound each piece with a mallet until each is about 1 to 1½ inch thick. 2. Season both sides of the pieces with salt and black pepper and set aside.
  2. In a medium bowl, mix ketchup, rice vinegar, reserved pineapple juice, brown sugar, garlic, soy sauce, and red pepper flakes. Set mixture aside.
  3. Heat peanut oil in a medium skillet over high heat. Place pork pieces in pan. Reduce heat to medium. Cook 5-6 minutes per side, until browned on both sides and cooked through. Take pork out of skillet and set aside.
  4. Stir butter into hot pan. Once melted, stir in pineapple chunks. Cook, stirring constantly, until pineapple chucks are golden brown (no more than 5 minutes).
  5. Stir in ketchup mixture and the white parts of the green onion. Reduce heat to low. Simmer until onion have softened (no more than 5 minutes).
  6. Return pork to skillet and cook until heated through. Stir pork into mixture. Once transferred onto plate for serving, use the remaining green onion tops as a garnish.

 

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Oven Baked Greek Style Meatballs!

Oven Baked Greek Style Meatballs!
 
Makes about 36 meatballs
Ingredients
  • 1 pound lean ground beef or lamb or ground turkey
  • ⅓ cup green onion, chopped
  • 1 cup plain dry bread crumbs
  • 1 tsp black pepper
  • 1 tsp salt
  • 1 tsp cumin
  • 1 tsp dry parsley or 2 Tbsp fresh parsley chopped
  • 1 egg
  • 1 Tbsp minced garlic
  • 2 tsp classico basil pesto
Instructions
  1. Mix all ingredients well.
  2. Form meat into balls about the size of a walnut shell.
  3. Lightly grease broiling pan with olive oil and place meatballs on pan. Bake at 400 degrees for 20 minutes or until golden brown.
  4. Serve with pasta of choice (I used egg noodles tossed with grapeseed oil and drizzled with pasta sauce(alfredo was great) or couscous. Top with Cherry Tomatoes (optional)
  5. Great also to serve as a appetizer.

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Crock’n Beef Stew

Crock'n Beef Stew
Serves: 8
 
Ingredients
  • 1 - 2 lbs. stew beef meat (or you can take your favorite roast and cut up)
  • 1 onion, chunked
  • 6 carrots, 1" pieces
  • 3 celery stalks, 1" pieces
  • 1 bell pepper, chunked
  • 4-5 medium potatoes cut into chunks
  • 3 tsp. minced garlic(I use garlic galore)
  • 1 Tbsp. meat rub seasoning -I use Wildtree Ranchers steak rub
  • 2 c. beef broth
  • 1 (8 oz) can of tomato sauce
  • 1 pkg fresh mushrooms, cut in half
Instructions
  1. Put all ingredients in the crock pot and cook on low for 6 hrs. or high for 3-4 hrs.
  2. Keep lid down so not to release any of the steaming taking place. It will affect the cooking process.

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Warm Kale Salad with Bacon & Figs

Warm Kale Salad with Bacon & Figs
Serves: 2
 
Ingredients
  • 1 Bunch of Kale, stems removed and rough chopped
  • ½ Lg Onion, sliced
  • 3-4 slices bacon or pancetta, cooked (favorite cut)
  • ½ Lg. Jalapeno, sliced in rings (optional)
  • 1-2 slices Rotisserie Chicken, breast (skin removed)
  • 4 Mission Figs (can use dates or prunes)
  • 2 Tbsp Dried Cranberries
  • 1 Tbsp Extra Virgin Olive Oil
  • 1 Tbsp Sesame Oil (optional, can substitute with EVOO)
  • Shaved Parmesan Cheese
  • Salt & Pepper to taste
Instructions
  1. Heat oil in a Large skillet over Med-High heat. Add onions until translucent. *Keep stirring, can brown quickly.
  2. Remove and drain on paper towels.
  3. Reduce heat to Medium and add Kale, let it cook down then ADD Salt & Pepper to taste, then add Figs.
  4. Return Onions to the pan, stir then remove from heat.
  5. Toss lightly with Dried Cranberries, Bacon, Jalapenos, and Parmesan Cheese
  6. Best served warm
Notes
- You can substitute any protein with this dish or opt to leave it out, as this salad is very satisfying on its own.
- I’ve prepared this dish using Shallots and prefer them to be CRISPY as a topping
- We love the heat of the Jalapeno – but feel free to remove the vein & seeds to reduce heat
- *Add Goat Cheese to take this Salad to another stratosphere!! Seriously, it’s that good!!

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Easy And Delicious Cornish Hens.

Easy And Delicious Cornish Hens.
 
Ingredients
  • Cornish hens
  • 3 lemons cut in quarters
  • springs of rosemary or you can use dried
  • 4 garlic cloves minced
  • ¼ cup virgin olive oil
  • 2 tablespoons butter
  • parsley flakes
  • thyme
  • salt and pepper
Instructions
  1. Pre heat your oven to 350 degrees.
  2. In a one cup measuring cup add e olive oil and butter and minced garlic. Microwave this mixture for about 1:00 and let stand.
  3. Prepare the hens by rinsing, and patting dry with several paper towels.
  4. Fill the In the cavity of the hens sprinkle with salt and pepper, add a spring of rosemary and 2 slices of lemon.
  5. Use a brush to coat the hens with the olive oil mixture, and then generously season with kosher salt, freshly ground black pepper, parsley and thyme.
  6. Season the bottom side first, then flip and repeat.
  7. Hens should be roasted breast side up.
  8. Cover a cookie sheet with tin foil and spray with cooking spray, arrange your hens on the cookie sheet. Roast in the oven for about 55 minutes or until done, and let stand for 10 minutes before serving.
  9. These are absolutely Delicious!

 

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Iron Skillet Cowboy Cornbread

Iron Skillet Cowboy Cornbread
Prep time: 
Cook time: 
Total time: 
Serves: 6
 
Ingredients
  • 2 lbs ground beef
  • 2 cans Rotel tomatoes drained
  • 2 cans Ranch style beans drained
  • 2 packages Mexican style cornbread per directions
  • 1 can cream style corn
  • 2 cups cheddar shredded
Instructions
  1. Start with cooking the ground beef in a large sauce pan, season as desired, add drained Rotel tomatoes and drained Ranch style beans. Simmer 10 minutes. Mix the two packages of Mexican style cornbread per directions.
  2. Add a can of cream style corn to cornbread mix, toss in 1 cup shredded cheese and stir. Pour half of the cornbread mix in the bottom of your greased Iron Skillet, then pour on meat mixture, top with 1 cup shredded cheese, pour remaining cornbread mix on top.
  3. Bake at 350 for about 20-30 minutes or until cornbread is golden brown.

 

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Meatball Stuffed Shells

Meatball Stuffed Shells
 
Ingredients
  • 1 16oz container ricotta cheese
  • 2 cups mozzarella cheese
  • ¼ grated parmesan cheese
  • 1tsp Italian seasoning
  • 20 jumbo cooked pasta shells
  • 20 precooked thawed Italian meatballs-Or make your own
  • 1 jar spaghetti sauce
Instructions
  1. preheat oven to 400 degrees
  2. In a bowl mix together the ricotta, 1 cup mozzarella, parmesan, and Italian seasoning until smooth.
  3. pour about ¼ cup of sauce into a 13x9 inch pan to coat the bottom.
  4. Spoon cheese mixture into shells and push a meatball down in the center.
  5. Place shells in pan and pour the rest of the sauce on top and bake covered for 25 minutes.
  6. remove cover and top with the remaining cheese and place back in the oven for 5 mins.
  7. Let cool and enjoy!!!

 

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Ruth’s New Orleans-Style BBQ Shrimp

Ruth's Chris New Orleans-Style BBQ Shrimp
 
Ingredients
  • -20 large (16/20) shrimp, peeled and deveined...
  • -1 ounce canola oil
  • -1 tablespoon plus 5 teaspoons green onions, chopped
  • -2 ounces dry white wine
  • -1 teaspoon fresh chopped garlic
  • -4 tablespoons Lea & Perrins Worcestershire Sauce
  • -1 teaspoon Tabasco
  • -1/2 teaspoon cayenne
  • -1/2 teaspoon paprika
  • -8 ounces (2 sticks) salted butte(Yes, I know-sounds like alot-so, do not use it. Use however much you choose)
Instructions
  1. Place a large cast iron skillet on a burner and heat over high heat. Add oil and cook shrimp until they are just done. It's best to prepare shrimp in batches if you do not have large skillet. Remove shrimp and set aside on a large platter.
  2. Add green onions to the oil in the skillet and cook for 1 minute. Add white wine and let simmer until it is reduced by half.
  3. When the wine is reduced by half, add chopped garlic, Worcestershire, Tabasco. cayenne pepper and paprika. Shake the pan well and cook for 1 minute. Reduce the heat to low.
  4. Cut butter into small chunks with the knife and slowly add into pan, shaking fast to melt butter.
  5. Continue to add butter and shake until all butter is melted. Add shrimp back to pan and toss well to coat shrimp with butter and seasonings and to heat the shrimp. Place shrimp on four plates and enjoy.

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BACON WRAPPED CHICKEN ROLL

BACON WRAPPED CHICKEN ROLL
 
Low carb!!!!
Ingredients
  • 2 Chicken Breasts
  • Half a small onion Finely Diced
  • Half a cup of Grated Mozzarella Cheese
  • Half a cup of Diced Tomatoes
  • 2oz Softened Cream Cheese
  • Good Handful of fresh Spinach
  • 2 Tablespoons of Finely Chopped Cilantro
  • Salt and Pepper to taste
Instructions
  1. Pre-heat oven to 450F.
  2. Pound out the chicken breasts until thin enough to roll.
  3. Lay out the bacon flat barely overlapping.
  4. Place the Chicken on top.
  5. MIx the spinach, cilantro, tomatoes, mozzarella and onion together in a bowl.
  6. Spread the cream cheese on the chicken breast and salt and pepper to taste.
  7. Place mixture from bowl onto middle of chicken breast.
  8. Careful roll up the chicken breast and use the bacon to secure in place .
  9. (if you wish to secure in place with wooden skewers please do)
  10. Careful place completed roll into an cast iron skillet on a medium heat.
  11. Brown the bacon on all sides being careful when turning to avoid roll falling apart.
  12. Place skillet in oven at 450F for 20 mins to complete cooking.
  13. Remove from oven and allow to rest for 5 minutes before slicing.

 

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

 

BAJA PORK TACOs

BAJA PORK TACOs
 
Ingredients
  • 1 (5 lb) pork loin
  • 3 (7 oz) cans chopped green chilies
  • 1 packet reduced-sodium taco seasoning
  • 1 Tbsp. ground cumin
  • tortillas shells (hard or soft)
  • 3 cups shredded lettuce
  • 1½ cups shredded cheese
Instructions
  1. Place pork loin in slow cooker or roaster.
  2. In a small bowl, combine the chilies, taco seasoning, and cumin; pour over pork.
  3. Cover and cook on low until meat is tender and falls apart.
  4. Remove pork; cool slightly. Skim fat from cooking juices. Shred meat with two forks.
  5. Spoon ¼ cup onto each tortilla; top with your choice of lettuce, cheese, and salsa.

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

 

Mediterranean Chicken and Eggplant

Mediterranean Chicken and Eggplant
 
Ingredients
  • 4 Thick Boneless Chicken Breast (or 8 Thin Sliced) Cubed
  • 2 Medium sized Eggplant sliced into rounds (1/2 inch thick)
  • 3 Tbs Olive Oil
  • 1 Large Onion Sliced
  • 1 cup water
  • 1 9oz. can Tomato Paste
  • 2 Tbs Oregano
  • 2 tsp minced garlic
  • 1 4 oz container Feta cheese crumbled.
  • Salt and Pepper to taste.
Instructions
  1. Peel and slice eggplant and lie out on paper towels and salt both sides.
  2. Cover eggplant sliced with more paper towels and put a heavy pan on them so they can "sweat" (removes bitterness) for about an hour.
  3. Pre Heat oven to 400 °
  4. Rinse off eggplant and lightly brush with olive oil and either grill or sauté for a few minutes to just barely soften and transfer to baking dish and set aside.
  5. Take chicken cubes, sliced onion and garlic sauté in fry pan until chicken is no longer pink. Drain off any liquid and then add tomato paste, water, and oregano and bring to a slow boil.
  6. Pour chicken mix over eggplant in baking dish and bake at 400° for 20 minutes
  7. Remove from oven, top with feta, and serve over rice or noodles.
  8. Enjoy!

 

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes

Veggie Pizza

Veggie Pizza
 
Ingredients
  • 2 pkgs reduced fat crescent rolls (Watch the reduced fat not always the best)
  • 2 pkgs reduced fat cream cheese
  • 1 packet hidden valley ranch dry dip mix. (I prefer using Wildtree since it is lower in sodium)
  • Veggies to suit you.
  • Shredded Cheddar cheese
Instructions
  1. Unroll crescent rolls onto a cookie sheet and bake according to directions on package.
  2. In a bowl combine softened cream cheese and half the pack of hidden valley ranch and set aside.
  3. Chop all veggies and add to shredded cheese.
  4. Once the dough is cooled, spread on cream cheese mixture and top with veggies.

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Substitute some healthier seasonings/oils/Skillet meals:  For more information about  Wildtree products go here: http://mywildtree.com/wendywilkes