Rosemary Veggie Patties OAMC

1. 1

   In a 1 gallon freezer bag, place, 12 veggie patties Seal the bag.

2. 2

   In a snacksized freezer bag, combine:.

3. 3

   3 tablespoons low-fat sour cream.

4. 4

   3 tablespoons Dijon mustard.

5. 5

   1 teaspoon dried rosemary leaves, crushed.

6. 6

   1/4 teaspoon white pepper (can use black pepper).

7. 7

   Carefully squeeze the bag to force out any air; seal the bag.

8. 8

   Place these bags onto a large freezer bag, print recipe, seal and freeze.

9. 9

   Thaw completely.

10. 10

    Bake veggie patties according to package directions; spoon sauce over patties and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.