Menu Plan Monday, I mean Thursday

What can I say? It's just been one of those weeks.

Wednesday: Fried Chicken

Thursday: Sour Cream Pork Chops

Friday: Grilled Chicken Breasts

Saturday: Pancakes and Meatless Omelettes

Sunday: Pot Roast and Potatoes

Monday: Veggie Pizza (recipe below)

Tuesday: Leftovers

Hubby and I have decided to try harder to have at least 2 meals a week be meatless. This may sound stupidly simply, but for 2 carnivorous meat-lovers, it is anything but. So, this week, our meatless-mania days are Saturday and Monday.

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VEGGIE PIZZA (one of my absolute favorites)

• 2 tubes refridgerated crescent roll dough (low fat works great)
• 2 8-oz pkgs cream cheese (fat free or low fat works great)
• 3/4 cup mayo (low fat works great)
• 1/2 cup sour cream (fat free works great)
• 1 envelope ranch dressing mix
• various vegetables, chopped finely (my favorites are carrots, cauliflower, broccoli, tomato, green onion, green bell pepper)
• cheddar cheese, grated

Unroll the tubes of crescent roll dough, and spread out on a greased cookie sheet. Smoosh the edges together to create one big crust. Bake according to package directions (it may take a minute or two less to cook fully). While that is baking, mix together the cream cheese, mayo, sour cream and ranch powder to make the dressing. Spread this across the baked and cooked 'crust'. Mix all the chopped vegetables together and spread evenly across the dressing. Sprinkle the cheese over the vegetables as sparingly or as liberally as you like. Slice and eat. This may be prepared in advance and refridgerated... I actually prefer it after it has sat in the fridge for a few hours. All the tastes blend together and make it so yummy!