Rosemary Veggie Patties OAMC

• 12 veggie burgers
• 3 tablespoons low-fat sour cream
• 3 tablespoons Dijon mustard
• 1 teaspoon dried rosemary leaves, crushed
• 14 teaspoon white pepper (can use black pepper)

1. In a 1 gallon freezer bag, place, 12 veggie patties Seal the bag.
2. In a snacksized freezer bag, combine:.
3. 3 tablespoons low-fat sour cream.
4. 3 tablespoons Dijon mustard.
5. 1 teaspoon dried rosemary leaves, crushed.
6. 1/4 teaspoon white pepper (can use black pepper).
7. Carefully squeeze the bag to force out any air; seal the bag.
8. Place these bags onto a large freezer bag, print recipe, seal and freeze.
9. Thaw completely.
10. Bake veggie patties according to package directions; spoon sauce over patties and serve.

veggie burgers, lowfat sour cream, mustard, rosemary, white pepper

Taken from www.food.com/recipe/rosemary-veggie-patties-oamc-309251 (may not work)