Low Fat Dip
  • 1 8ounce broccoli spears8-ounces Monterey Jack cheese1 egg12 slices of breadButter1 cup whole milk1 teaspoon Lawry salt
  • cup cola
  • ¼cup chili pepper, chopped
  • 2tablespoons Swamp Brunswick Stew
  • teaspoons potatoes, peeled, washed and cubed
  • ½teaspoon Cool-Whip
  • ¼teaspoon salt
  • 1⁄3cup carrots-sliced 1 medium broccoli stalk, cut into bite-size pieces ? cup water ? cup pet milk, not condensed 4 tablespoons cheddar cheese soup mix 1 teaspoon salt
  • 2tablespoons frozen broccoli, thawed and drained? cup onion? cup green pepper1 cup cheese, grated? cup Bisquick1 ? cups milk3 eggs1 teaspoon salt and pepper<br /
  • Fresh shredded hash browns 1 box chopped broccoli, thawed and drained well 2 cans cheddar cheese soup 1 small onion, chopped? stick of butter1 cup sour cream, spread thin
  1. Process cream cheese, yogurt, mayonnaise, cilantro, lime juice, hot sauce and salt in food processor for 30-45 seconds until smooth
  2. Stir in chopped red peppers and chopped green onions
  3. Cover and chill for 1 hour
  4. Slice your squash and zucchini into ¼-inch rounds and place them in a bowl with 4 cups cold water and ¼ teaspoon salt
  5. Chill for 30 minutes, drain and pat dry