October 2006 California Pie 1 lb veggies crumbles (or ground turkey or beef) 3/4 cup chopped onion 1/2 tsp salt and pepper (optional) 1 1/2 cup sliced zucchini 14 cup chopped green pepper 1 tsp dill weed 1 - 2 tbsp lite margarine or butter, or about 1 tbsp oil, or spray. 8 oz Pillsbury quick Crescent roll mix, low fat 1 cup low fat shredded cheese Tomatoes for garnish Heat crumbles and onions, (if meat, brown and drain), stir in salt pepper and set aside. Saute zucchini and green pepper in oil/butter/Pam. Stir in dill weed and set aside. Separate rolls and press into ungreased 9" pie plate. Spoon in "meat", sprinkle 1/2 cup cheese on top. Spread vegetables. Top with tomatoes. Bake 10 minutes at 375 degrees. Sprinkle 1/2 cup cheese and bake another 15 minutes. Makes 4-6 servings Calories and fat will depend on if low fat items are being used. I’m assuming veggie crumbles for meat and low fat items. Estimates: 6 sevings About 225 cals each 2 1/2 proteins, 1/2 starch 1 fat 4 servings About 338 cals 4 proteins, 1 starch, 1 fat. Thanks to my client Donna for the recipe!! Archived Recipes Copyright 2002-2006 - Lisa Merrill