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California Vegetable Bake
January 25, 2015

I recommend using this recipe as a starting point, as it's a wonderful opportunity to get creative and use up the vegetables in your home. As long as you stick to the roots (mayo, sour cream, buttery crackers) then the vegetables you use are negligible. I always make it with fresh veggies. I like to roast eggplant and zucchini with olive oil and italian seasoning, sauté onions, mushrooms, and garlic, chop up a tomato, and add shredded chicken. These variations are still full of calories, but they get the vegetable nutrients in as well, and everyone in my house LOVES it!

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