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.

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

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!