"Healthified" Creamed Corn

1 cup water

2 bags (12 oz each) Green Giant Valley Fresh Steamers Niblets frozen corn

1 medium red bell pepper, chopped (1 cup)

4 oz (half of 8-oz package) cream cheese, cut into small cubes

1/4 cup fat-free half-and-half

1/2 teaspoon salt

1/4 teaspoon pepper

2 tablespoons grated Parmesan cheese

2 medium green onions, sliced (2 tablespoons)



1. In 3-quart saucepan, heat water to boiling. Add corn and bell pepper. Cover; reduce heat to medium. Cook 6 to 8 minutes, stirring occasionally, until vegetables are tender. Drain; return to saucepan.

2. Stir in all remaining ingredients except green onions. Cover; cook over medium-low heat, stirring frequently, until heated and mixture is well blended. Spoon into serving dish; sprinkle with green onions.

Bacon-Cheddar Pinwheels

2 cans crescent rolls (8)

4 Tbsp.ranch dressing

1 pkg. bacon, crisply cooked, crumbled

1 c. finely shredded Cheddar cheese 

Heat oven to 350°F.

Unroll dough; separate into 4 long rectangles.

Press each into 12x4-inch rectangle, firmly pressing perforations to seal.

Spread 1 Tbsp. dressing over each rectangle to edges.

Sprinkle each with bacon and cheddar cheese.

Starting with one short side, roll up each rectangle; press edge to seal.

With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

Bake 12 or until edges are deep golden brown.

Immediately remove from cookie sheet.

Serve warm.