Reduced-Fat Crescent Veggie Pizza

INGREDIENTS
2
cans (8 oz each) Pillsbury® refrigerated reduced fat crescent dinner rolls or 2 cans (8 oz each) Pillsbury® Crescent Recipe Creations™ refrigerated flaky dough sheet
3/4
cup reduced-fat cottage cheese
4
oz (half of 8-oz package) 1/3-less-fat cream cheese (Neufchâtel), softened
1
teaspoon dried dill weed
1/8
teaspoon garlic powder
20
EACH of fresh small broccoli, cucumber and tomato pieces

1.	Heat oven to 375°F.
2.	If using crescent rolls: Unroll both cans of dough into 4 long rectangles. Place crosswise in ungreased 15x10x1-inch pan; press over bottom and up sides to form crust. Firmly press perforations to seal. If using dough sheets: Unroll both cans of dough. Place crosswise in ungreased 15x10x1-inch pan; press over bottom and up sides to form crust.
3.	Bake 13 to 17 minutes or until golden brown. Cool completely, about 30 minutes.
4.	In small bowl, mix cottage cheese, cream cheese, dill and garlic powder until smooth. Spread over cooled crust. Cover; refrigerate 1 to 2 hours.
5.	To serve, cut into 10 rows by 6 rows. Garnish with vegetables.

Homestyle Pot Roast

This is the easiest and tastiest pot roast I've had in a long time. Instead of buying beef chuck though, I used 2 lbs of beef stew meat I happened to have. I took the meat right from the freezer and put into the crock pot and it turned out really tender and the flavor - very yummy!

2 pounds boneless beef chuck, cut into large chunks
1 can (14 1/2 oz) stewed tomatoes (I blend mine up in the blender)
1 packet (1 1/2 oz) beef stew seasoning

Combine beef, tomatoes and seasoning mix in Crock Pot. Cover and cook on LOW for 4-6 hours.

(My crock pot cooks fast on LOW for some reason so even with the meat being frozen, it only took 4 hours. Bigger chunks of meat would take longer of course. I read in a Crock Pot cook book once that if you start with frozen meat, it turns out tender and juicy most of the time. It's true for me!)

BBQ Cheddar Chicken Roll ups

This recipe was on my menu last week and we decided they are a keeper. If you like fajitas, you will like these!


1 each large green and red pepper, cut into strips (4 cups)
1 large onion, thinly sliced (1 cup)
1 lb. boneless skinless chicken breasts, cut into strips
1/3 cup barbecue sauce
4 whole wheat tortillas (10 inch), warmed
1 cup cheddar cheese

Cook and stir vegetables in large nonstick skillet on medium-high heat 3 min. Add chicken; cook and stir 3 to 4 min. or until no longer pink. Stir in barbecue sauce; cook on medium heat 3 min. or until chicken is done, stirring occasionally.

Spoon chicken mixture down centers of tortillas; top with cheese. Roll up. Cut diagonally in half to serve.