SWAP IN MORE VEG­GIES

Try Green Gi­ant* Riced Veg­gies in­stead of rice, Mashed Cau­li­flower in­stead of pota­toes and Veg­gie Tots in­stead of fries and dis­cover new ways to add veg­gies to your plate.

Reader's Digest (Canada) - - Contents -

CAU­LI­FLOWER PIZZA CRUST

IN­GRE­DI­ENTS 1 pkg (340 g) Green Gi­ant* Riced Cau­li­flower

1 egg

1/3 cup shred­ded moz­zarella cheese

1 tbsp grated Parme­san cheese Your favourite pizza top­pings

DI­REC­TIONS

Pre­heat oven to 400°F. Mi­crowave Green Gi­ant* Riced Cau­li­flower ac­cord­ing to pack­age di­rec­tions. Drain cooked cau­li­flower in a colan­der, press­ing out as much mois­ture as pos­si­ble with pa­per tow­els. Stir in egg and cheeses.

Spray bak­ing sheet with non­stick cook­ing spray. Press cau­li­flower mix­ture into an 11-inch cir­cle.

Bake 25 min­utes or un­til edges are brown and crust is crisp. Top with de­sired pizza top­pings. Bake 8 to 10 min­utes.

EASY SHEP­HERD’S PIE MASH

IN­GRE­DI­ENTS

1 pkg (567 g) Green Gi­ant* Orig­i­nal with Olive Oil & Sea Salt

Mashed Cau­li­flower, cooked ac­cord­ing to pack­age di­rec­tions 1 lb ground beef

2 cups Green Gi­ant* Frozen Mixed Veg­eta­bles, thawed

1/2 cup beef broth 1 tsp Worces­ter­shire sauce

DI­REC­TIONS

Brown ground beef in large skil­let and drain. Add veg­eta­bles, broth and Worces­ter­shire and sim­mer 10 min­utes or un­til hot.

Serve beef mix­ture over hot Green Gi­ant* Orig­i­nal with Olive Oil & Sea Salt Mashed Cau­li­flower.

CAU­LI­FLOWER TOTCHOS

IN­GRE­DI­ENTS 1 pkg (454 g) pack­age Green Gi­ant* Cau­li­flower Veg­gie Tots, cooked ac­cord­ing to pack­age di­rec­tions

1 lb ground beef

1 (16-ounce or 454 mL) jar salsa 2 cups shred­ded Mex­i­can blend cheese 1 cup shred­ded let­tuce 1 cup chopped tomato

DI­REC­TIONS

Pre­heat oven to 425°F. Brown ground beef in large skil­let and drain. Stir in salsa and cook 3 min­utes or un­til heated through. Ar­range cooked Green Gi­ant* Cau­li­flower Veg­gie Tots in 2-quart bak­ing dish. Top with beef mix­ture then sprin­kle with cheese. Bake 8 min­utes or un­til cheese is melted. Top with let­tuce, tomato and your favourite na­cho top­pings.

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