10 Minute Appetizer 3-Ways

Ingredients:

1 pkg. (8 oz.) softened cream cheese and 1/2 cup whip dressing 

Mix & match your recipe from these options...

1/2 cup Chunky Salsa

1 cup chopped tomatoes

1 cup shredded lettuce 

1 cup Mexican Style shredded cheese

1 cup chopped tomatoes 

1 cup chopped cucumbers

1/4 cup chopped black olives 

1 cup crumbled Feta Cheese with Garlic & Herb

1/4 cup pesto 

1/4 cup chopped artichokes

1 cup chopped roasted red peppers

1 cup shredded Italian cheese

1/2 cup spaghetti or pizza sauce

1/4 cup chopped Pepperoni

1/2 cup chopped green peppers

1 cup shredded Italian cheese

Mix cream cheese and dressing until blended; spread onto serving dish.

Add toppings.

Sprinkle with 1 cup cheese.

Serve with crackers or fresh vegetables.

Easy Crock-pot Stuffed Bell Peppers

Makes: 6 servings
Cook: 3 hours (High) or 6 hours (Low)

Ingredients

6 red or yellow bell peppers 

11/2 pounds lean ground beef

1 can (11-ounce) Mexican-style corn

1 can (7-ounce) sliced ripe olives

1 cup shredded Mexican cheese blend

1/2 cup converted rice

1 packet (1.0-ounce) low sodium taco seasoning

1 can (103⁄4-ounce) condensed tomato soup

1 can (10-ounce) diced tomatoes

1/4 cup shredded Mexican cheese blend

Directions
Cut tops off peppers. Remove stems, seeds, and cores from peppers. Dice pepper tops. In a large bowl, combine beef, corn, olives, 1 cup cheese, the rice, taco seasoning, and diced pepper tops. Stuff peppers with equal portions of meat mixture. Place stuffed bell peppers in a 4- to 5-quart slow cooker. In another bowl, combine soup and tomatoes. Pour over stuffed peppers in slow cooker. Top peppers with 1⁄4 cup shredded cheese. Cover and cook on high-heat setting for 3 to 4 hours or low-heat setting for 6 to 7 hours.

Southwestern Egg Rolls with Avocado Ranch

(makes 48 mini rolls, or 24 regular rolls)

Ingredients:

For the egg rolls:
2 cups frozen corn, thawed
1-15 oz can black beans, rinsed and drained
1-9 oz package frozen chopped spinach, thawed and squeezed dry with paper towel
2 cups shredded Mexican cheese
1-7oz can diced green chiles, drained
4 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1 tsp salt
1/2 tsp cayenne pepper
1 package of egg roll or wonton wrappers

Preheat oven to 425F. Line 2 baking sheets with aluminum foil and spray lightly with cooking spray.
In a large bowl mix together corn, beans, spinach, cheese, chiles, onions, cumin, chili powder, salt and cayenne pepper. Using a small spoon, scoop a small amount of filling onto the wrapper. Starting at a corner, carefully start to roll the wrapper. When it’s slightly rolled, tuck in the two side and continue rolling to the last point. Wet your finger with water and dab a bit on the corner to seal the egg roll. Repeat with remaining wrappers and filling, placing them slightly apart on the baking sheet.
Lightly spray the tops of the egg rolls with cooking spray and bake for 15 minutes, flipping them at least once during baking.

For avocado ranch:
3/8 cup mayonnaise
3/8 cup sour cream
3 Tbs buttermilk
1/2 Tbs olive oil
1/2 Tbs lemon juice
1/2 green onion, chopped
1/4 tsp salt
1 avocado, peeled and pitted
Place all ingredients in a blender and pulse until smooth. Use immediately.

From: CakeandAllie

Beef and Bean Taco Casserole

Ingredients
1 pound lean (at least 80%) ground beef

1 can (16 ounce) refried beans

1 jar (16 ounce) salsa

1 package (1 ounce) less-sodium taco seasoning mix

2 1/2 cups coarsely broken tortilla chips

1/2 medium green bell pepper, chopped (3/4 cup)

4 medium green onions, sliced (1/4 cup)

2 medium tomatoes, chopped (1 1/2 cups)

1 cup shredded cheddar or Monterey Jack cheese

1/4 cup sliced ripe olives

1 cup shredded lettuce

Directions
Heat oven to 350 degrees Fahrenheit. In 12-inch skillet, cook beef over medium-high heat 5 to 7 minutes, stirring occasionally, until thoroughly cooked; drain. Stir in refried beans, salsa, and taco seasoning mix. Reduce heat to medium. Heat to boiling, stirring occasionally.
In ungreased 2-quart casserole, place 2 cups of the broken tortilla chips. Top evenly with beef mixture. Sprinkle with bell pepper, onions, 1 cup of the tomato, the cheese, and olives.
Bake uncovered 20 to 30 minutes or until hot and bubbly and cheese is melted. Top baked casserole with lettuce, remaining 1/2 cup tomato, and remaining 1/2 cup tortilla chips.

Notes: There are some great variations on this recipe to make it healthier and/or easier to make.

1) Use lean ground turkey instead of beef

2) Make your own taco seasoning to control the amount of sodium

3)Place in crock pot instead of baking

4) Use frozen or thawed chicken breasts instead of beef/turkey when making in the crock pot.

5) Substitute black beans for the refried beans

6) Substitute torn up corn tortillas for the chips

7) Add a can of corn (drained)

From: Recipe.com

Taco Soup

Ingredients
1 pound lean ground beef (can use ground turkey or a combination)
1 large onion, chopped
3-16 ounce cans Mexican style Chili beans
1-16 ounce can whole kernel corn, undrained
1-16 ounce can chopped tomatoes, undrained
1-15 ounce can tomato sauce
1 1/2 cups water
1-4.5 ounce can shopped green chilies
1 package taco seasoning mix
1 envelope ranch style salad dressing mix
Topping: Tortilla chips, grated cheese, sour cream, avocado.

Directions
Cook ground beef and onion in a large Dutch oven over medium heat until meat is browned, drain. Stir in beans and next 7 ingredients. Bring to a boil; reduce heat and simmer 15 minutes. Serve with toppings.

This can also be made in the slow-cooker. Cook ground beef and onions as directed, combine with remaining ingredients in slow cooker (reduce water if thicker soup is desired). Heat on low until warm, serve with toppings.

Notes:
May be frozen up to 3 months.

From RumpkeFamilyCookbook

Slow-Cooker Vegetarian Chili With Sweet Potatoes

Serves 4| Hands-On Time: 20m | Total Time: 8hr 20m

Ingredients
1 medium red onion, chopped
1 green bell pepper, chopped
4 garlic cloves, chopped
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons unsweetened cocoa powder
1/4 teaspoon ground cinnamon
kosher salt and black pepper
1 28-ounce can fire-roasted diced tomatoes
1 15.5-ounce can black beans, rinsed
1 15.5-ounce can kidney beans, rinsed
1 medium sweet potato (about 8 ounces), peeled and cut into 1⁄2-inch pieces
sour cream, sliced scallions, sliced radishes, and tortilla chips, for serving

Directions
In a 4- to 6-quart slow cooker, combine the onion, bell pepper, garlic, chili powder, cumin, cocoa, cinnamon, 1 teaspoon salt, and ¼ teaspoon black pepper. Add the tomatoes (and their liquid), beans, sweet potato, and 1 cup water.
Cover and cook until the sweet potatoes are tender and the chili has thickened, on low for 7 to 8 hours or on high for 4 to 5 hours (this will shorten total recipe time).
Serve the chili with the sour cream, scallions, radishes, and tortilla chips.

From Real Simple

Homemade Spanish Rice

Easy, delicious, and goes great with chicken!

1 cup white rice

2 tbsp olive oil

1 can diced tomatoes with chilies

1 clove garlic, finely diced

2 tsp chili powder

1 cup chicken broth
1/2 tsp cumin

salt to taste

1 small onion, diced

1 red bell pepper, diced

1 green bell pepper, diced

OR

1 bag frozen 3 pepper and onion blend, thawed

Heat oil in deep skillet.  Saute garlic, onion, peppers and rice until onion is translucent and rice is browned. Stir in water and tomatoes, season with chili powder and salt.  Cover and simmer for 30 minutes or until rice is tender and liquid is absorbed.

Meal Deal of the Week: Taco Chicken with Corn Salsa

2 boneless skinless chicken breast halves, cut in half again to make 4 pieces (1lbs)
2 tbsp vegetable oil
1 pkg taco seasoning
1/4 cup zesty italian dressing
2 cups plain bread crumbs (italian works too)
1 can whole kernel corn, drained
1 can diced tomatoes with green chilies, drained
4 handfuls of Fritos or cornchips (optional)

Place chicken breasts, italian dressing, and 2 tbsp of taco seasoning into a ziplock bag. Remove all air from the bag and massage breast well, coating completely with marinade.  Refrigerate for an hour to overnight.

Mix corn, tomatoes, and 2 tsp taco seasoning in a microwaveable bowl. Cover and microwave for 3 - 4 minutes, or until warm.  Can also be served cold.

Heat vegetable oil in 12-inch skillet over medium heat. Mix remaining taco seasoning and breadcrumbs in a shallow dish. Dredge chicken in breadcrumbs until completely covered. Cook chicken in oil 3 to 5 minutes, turning once, until brown. Reduce heat to medium-low. Cook about 8 minutes, turning once, until chicken is no longer pink when centers of thickest pieces are cut. This recipe can also be baked at 400 degrees F for about 20 minutes on a rack placed inside of a cookie sheet.

Serve with corn salsa and chips.

This meal costs $1.73 per person & $6.92 total.

Boneless skinless chicken breasts: $1.88 per pound at Kroger this week / 4 pieces = $0.47 per serving

2 tbsp vegetable oil: 1 container (48 oz) at $2.90 / 48oz = $0.06 per oz (2 tbsp) / 4 servings = $0.015 per serving 

1 pkg taco seasoning = $0.97 / 4 servings = $0.24 per serving

1/4 cup zesty italian dressing = $1.00 per container / 16oz x 2oz (1/4 cup) / 4 servings = $0.03 per serving

2 cups plain breadcrumbs = $3.00 per containter / 24 oz x 16oz (2 cups) / 4 servings = $0.50 per serving

1 can corn = $0.50 per can / 4 servings = $0.125 per serving

1 can tomatoes = $0.50 per can / 4 servings = $0.125 per serving

4 handfuls Fritos = $1.99 / 9 serving per bag = $0.22 per serving

Easy Chicken & Cheese Enchiladas

Ingredients
1 can condensed cream of chicken soup
1/2 cup sour cream
1 cup salsa
2 tsp chili powder
2 cups chopped cooked chicken
1/2 shredded monterey jack cheese
6 flour tortillas (6")
1 small tomato, chopped
1 green onion, sliced

Preheat oven to 350 degrees F.
Stir soup, sour cream, salsa and chili powder in medium bowl.
Stir 1 cup salsa mixture with chicken and cheese in separate bowl.
Divide chicken mixture among tortillas. Roll up tortillas and place seamside up in 2qt shallow baking dish. Pour remaining salsa mixture over filled tortillas. Cover baking dish.
Bake for 40 minutes, or until enchiladas are hot and bubbling. Top with tomato and onion.

Make this in the crockpot two different ways!

1) Follow the above directions, but assemble in layers in a crockpot instead of a baking dish: Tortillas, chicken mixture, tortillas, salsa mixture, repeat.  Cook on low for 4-6 hours or until heated and bubbly.

OR

2) Omit 2 cups chopped cooked chicken and Add 4 boneless skinless chicken breasts.
Place chicken breasts on the bottom of crockpot. In a separate bowl, mix soup, sour cream, salsa & chili powder.  Pour over chicken breasts in crockpot. Cover with shredded cheese. Cook on low 7 to 8 hours.  Shred chicken in crockpot and stir mixture.  Serve on tortillas.

I find that cooking the chicken in the crockpot is the easiest and most convenient way for me. I rarely have the time or desire to first cook chicken breasts and then assemble this recipe.  It also cuts down on dishes and cleanup!

Bisquick Breading (Yes the pancake mix)

Use for chicken, fish, porkchops, etc.

Basic Coating

Mix:
2/3 cup Original Bisquick Mix
1 1/2 tsp paprika
1 tsp salt
1/4 tsp pepper

Coat:
2 1/2 lbs cut up chicken or
1 lb fish filets or
1 1/2 lbs porkchops

Melt 1 tbsp butter in a 13 x 9 inch glass baking dish. Bake at 425 degrees.

Bake Times:

Chicken: Bake 50 minutes, skin side down, turning chicken after 35 minutes, until juices run clear and chicken is no longer pink when centers of thickest pieces are cut.

Fish: Bake 25 to 30 minutes or until fish flakes easily with a fork.

Pork: Bake 50 minutes, turning pork chops after 25 minutes, until no longer pink when centers of thickest pieces are cut.

Coating Variations:

Asian:  Omit paprika and pepper.  Add 3 tbsp sesame seed, 1 tbsp lemon zest, 1 1/2 tsp garlic powder, and 1 tbsp soy sauce.

Italian: Add 1 tbsp Italian seasoning and 1/2 tsp garlic powder.

Mexican: Decrease Bisquick mix to 1/2 cup. Add 2 tbsp cornmeal and 1 to 2 tbsp chili powder.

Summer Herb: Add 1 tbsp each chopped fresh basil, parsley & rosemary.

Make it a meal with: Green Beans with Pecans & Lemon, 7UP Biscuits, and Microwave Cake in a Mug

Mexican Lasagna

1lb ground beef
1 pkg taco seasoning
1 can Rotel
1 can corn, drained
1 can black beans, rinsed
8 8in flour tortillas
2 1/2 cups shredded Cheddar or Mexican blend cheese


Preheat oven to 425 degrees.

Preheat large skillet over medium high heat. Brown ground beef, 5 minutes, drain.  Add taco seasoning, Rotel, corn and black beans. Heat mixture through, about 2 to 3 minutes.

Coat a shallow baking dish in non-stick spray. Cut tortillas in half or quarters to make them easier to layer.  Build lasagna in layers of meat mixture, then tortillas, then cheese. Repeat: meat, tortilla, cheese again. Bake lasagna 12 to 15 minutes until cheese is brown and bubbly.  Serve alone or with toppings of sour cream or guacamole.

Seven Layer Dip

1 can refried beans
Small can chopped green chilies
2 tsp fresh lime juice
1 ½ tsp chili powder
¼ tsp ground cumin
Salt
Pre-made, low sodium guacamole
1 8oz container fat free sour cream
 1 8oz jar salsa (drain if runny)
½ cup sliced black olives, drained
2 cups Pepper Jack , Sharp Cheddar or Mexican Blend Cheese
2/3 cup thinly sliced green onion

Mix beans, chilies, lime juice, chili powder, cumin & pinch of salt in small bowl.
Spread bean mixture, then guacamole, then sour cream, and finally salsa over bottom of 9x9 or similar sized dish.
Sprinkle with olives, then cheese. (Dip can be covered and refrigerated up to 2 days)
Sprinkle with green onion and serve


I have taken this to many parties and potlucks and it is always a big hit. Sometimes I cheat and skip the chopped green chilies because they are not always easy to find. Also, you can substitute pico de gallo instead of salsa, delicious!