Since I’ve been pregnant, I’ve been making an effort to try and cook a little more. I don’t want to be the mom that relies on fast food. Yes, I realize it will be a while before I’ll actually be feeding my child home-cooked meals, but I figure it doesn’t hurt to get in the habit now!
And, of course, I want my child to eat healthy meals that include lots of veggies. I rarely ever at vegetables as a kid (and still struggle with it now, to be honest), but this is one quick and easy veggie recipe that I love!
- 2 (8 oz.) pkgs. crescent rolls
- 2 (8 oz.) pkgs. cream cheese, softened
- 1 (1 oz.) pkg. dry Ranch-style dressing mix
- 1 cup fresh broccoli, chopped
- 1 cup chopped green bell pepper
- 1 cup chopped cauliflower
- 1 cup shredded carrots
- 1 cup shredded Cheese
- Preheat oven to 375 degrees F
- Roll out the crescent dough onto a 9×13 baking sheet, and pinch together the edges to form the crust.
- Bake crust for 12 minutes in the preheated oven. Once finished cooking, remove crust from oven and let cool 15 minutes without removing it from the baking sheet.
- In a small mixing bowl, combine cream cheese and dry Ranch dressing. Spread the mixture over the cooled crust. Sprinkle broccoli, bell pepper, cauliflower, shredded carrots, and cheddar cheese over the cream cheese layer. Chill for one hour, slice and serve.
And that’s all there is to it! I cut mine into square 20 pieces and calculated that it’s approximately 135 calories a slice. And if you want to cut calories even more, you could leave off the cheese or just use one package of crescent rolls…I just like a nice thick crust!
Have you got any simple and healthy recipes? Let me hear ‘em!