Vegetable Pizza
Chicken With Artichokes
Carrots with Ginger-Lime Sauce
Peppermint Brownies

We have some great selections on this menu that serves 6 to 8. Let's
get right to the goods.

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Appetizer
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Vegetable Pizza

1 8-oz. can refrigerated crescent rolls
3-oz. cream cheese, softened
1/3 cup sour cream
2 Tbsp. mayonnaise
1 clove garlic, minced
1 Tbsp. fresh dill, chopped
2 cups assorted raw vegetables, chopped (broccoli, cauliflower,
cucumbers, carrots, cherry tomatoes and squash are good choices).
1 cup cheddar cheese, shredded

Unroll crescent rolls and do not separate. Place them as a sheet on a
baking sheet and bake for 15 minutes at 375 degrees. Meanwhile,
combine cream cheese, sour cream, mayonnaise, garlic and dill together
and blend well. Allow crescent rolls to cool and spread cream cheese
mixture over rolls. Top with assorted vegetables and sprinkle with
cheddar cheese. Cut into squares and serve. This starter is light and
flavorful. Even the kids willlike it despite the fact that it has so
many good veggies. Justdon't tell the kids that it is good for them.

The Skinny: Use low fat or light cream cheese, sour cream and mayo.
You can also get away with low fat cheese in this recipe since the
cheese is not required to melt.

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Main Course
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Chicken With Artichokes

6 boneless chicken breasts
1/3 cup flour
Salt and pepper to taste
1/4 cup cooking oil
3 cloves garlic, minced
1 cup dry white wine
1 12-oz. jar marinated artichoke hearts
1 Tbsp. lime or lemon juice
1/3 cup Romano cheese, grated

Combine flour and salt and pepper. Dredge chicken through flour
mixture. Heat oil in a skillet and brown chicken on both sides. Add
garlic, wine, artichoke hearts and lime or lemon juice. Cover and
simmer for 15 - 20 minutes until chicken is fully cooked. Sprinkle
with grated cheese and serve. You can serve this dish with hot rice or
pasta.

The Skinny: You can substitute apple cider for the white wine if you
cannot tolerate any alcohol. You can also use olive oil, which is
better for you than regular vegetable oil.

Carrots with Ginger-Lime Sauce

1 pound carrots thinly sliced
1/4 cup butter
1/2 tsp. salt
2 tsp. sugar
Juice of 1 lime
1 tsp. lime zest
1 tsp. cornstarch
2 tsp. fresh ginger, grated

Melt butter in a skillet and add carrots. Cook over medium heat until
tender about 20 - 25 minutes. Meanwhile, combine salt, sugar, lime
juice, lime zest, cornstarch and ginger and mix well. Pour onto
carrots and heat until mixture starts to thicken. Serve immediately.
Make sure you use fresh ginger. The combination of the sweet carrots,
zesty lime and tangy fresh ginger makes this dish extra flavorful.

The Skinny: We never substitute for real butter. Butter is one of the
few things in life that is probably worth whatever bad effects may
result from using it. Besides, we understand that margarine is no
better for you than butter. However, if you cannot tolerate real
butter than substitute as necessary.

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Dessert
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Peppermint Brownies

2 squares unsweetened chocolate
1/3 cup butter
2 eggs, beaten
3/4 cup sugar
1/2 tsp. peppermint extract
1/3 cup all-purpose flour
1/4 cup chopped pecans
1/4 tsp. salt

Melt chocolate and butter in a saucepan and slowly add sugar stirring
constantly until blended. Add beaten eggs and stir in peppermint
extract. Remove from heat and add flour, nuts and salt. Pour into a
greased and floured 10 square cake pan and cook at 350 degrees for 25
- 30 minutes.

The Skinny: Use your favorite egg and sugar substitutes.