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Creamy Bacon and Cheese Dip

Ingredients of Creamy Bacon and Cheese Dip

16 ounces sour cream 8 ounces cream cheese, softened 2 cups (8 oz.) shredded Cheddar cheese 1 jar (3 ounces) bacon bits 1 cup chopped green onions 1 envelope onion soup mix crackers Assorted fresh vegetables (optional)

Directions of Creamy Bacon and Cheese Dip

1. Preheat oven to 400°F. In a mixing bowl, stir together sour cream and cream cheese. Fold in shredded cheese, bacon bits, green onions and onion soup mix. 2. Pour into a 2-quart baking dish. Cover and bake in oven for 25 to 30 minutes or until hot and bubbly. To serve, place in center of platter and surround with crackers and assorted fresh vegetables (optional).

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Mexican Pizza

Ingredients of Mexican Pizza :

Approx 1/2 lb ground beef or ground turkey 1/2 TBSP taco seasoning 1/4-1/2 cup re fried beans 1/4-1/2 cup salsa ( jarred or homemade) 1/4-1/2 cup shredded cheddar cheese (or your desired flavor) 2- 4in flour tortillas your choice of toppings, For exemple : tomatoes, green onions, olives

Directions of Mexican Pizza :

Preheat oven to 350 degrees. Brown ground beef in skillet. Add in taco seasoning. Drain if needed. Spray baking sheet with non stick cooking spray. Lay one tortilla on sheet. Spread with beans, then, with meat. Cover with second tortilla. Bake for 10 minutes. Remove from oven. Spread top tortilla with salsa, then, top with cheese and desired toppings. Bake an additional 5-10 minutes or until cheese is melted completely. Cool slightly before cutting.

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Cauliflower Cakes

Ingredients of Cauliflower Cakes

1 small head cauliflower 2 eggs 1/4 cup mined onion to taste 1/4 cup chopped parsley 1/2 cup shredded Parmesan cheese salt to taste olive oil for frying

Directions of Cauliflower Cakes

Start by removing the leaves and any green stems from a head of fresh cauliflower. Place the cauliflower in a large pot of boiling water. Boil until it is soft. And by "soft" I mean if you stick a spoon in it, the spoon should sink into the cauliflower. at this point I throw my cauliflower into the blender for a few seconds. It will smoosh very easily, I promise.In a large bowl, combine the eggs, onions, cheese, and parsley. Then add the mashed cauliflower and mix it all up a little more. Heat a bit of olive oil in a large skillet. Add a few heaping spoonfuls of the cauliflower mixture.They're done when both sides are golden brown. Drain some of the oil from the Cauliflower Cakes by placing them on a paper towel. Salt lightly and serve.

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Baked Cheesy Chicken Penne

6 tablespoons butter, plus more for baking dishes kosher salt and black pepper 1 pound penne rigate (I used a 14.5 oz box of Ronzoni Smart Taste Penne Rigate) 1 teaspoon olive oil 2 boneless, skinless chicken breast halves (about 8 ounces each), halved horizontally (I used some leftover cooked chicken) 1/2 cup plus 2 tablespoons flour 6 garlic cloves, finely minced 6 cups whole milk 10 ounces white or cremini mushrooms, trimmed and thinly sliced (I used 8 oz of button mushrooms) 1 cup sliced oil-packed sun-dried tomatoes, drained 1 1/2 cups shredded provolone (6 ounces) (I used an italian blend that had provolone in it) 1 1/2 cup freshly grated Parmesan (about 6 ounces)

Preheat oven to 400. Butter two shallow 2-quart baking dishes. If you’re going to freeze one, use a disposable foil pan. In a large pot of boiling salted water, cook pasta 3 minutes short of al dente; drain pasta and set aside. While pasta is boiling, heat oil over medium-high heat in a large skillet. Season chicken with salt and pepper; cook until opaque throughout, 3 to 5 minutes per side. Halve each piece lengthwise, then thinly slice crosswise. While chicken pan is still hot, toss the mushrooms in and saute until golden brown (3-4 minutes). Use a little extra olive oil if needed.(Since I used left over chicken, I just cooked the mushrooms in the olive oil) In a 5-quart Dutch oven or heavy pot , melt butter over medium. Add flour and garlic; cook, whisking, 1 minute. While whisking constantly, gradually add milk; bring to a simmer. Keep whisking frequently as sauce thickens, about 1 minute more. Add mushrooms and tomatoes; cook 1 minute. Take the pan off the heat and and gradually stir in provolone and 1/2 cup Parmesan. Add chicken and pasta to pot; season with salt and pepper to taste. Divide pasta mixture between baking dishes. If freezing, place remaining parmesan cheese in a zip-top baggie. If cooking, sprinkle on top. Bake, uncovered, until top is golden and bubbling, about 25 minutes. Let stand 5 minutes before serving.

Freezer instructions :

To freeze, prepare through step 4 and then let pasta cool. Cover pan well with plastic wrap. Place extra cheese in baggie (for topping) on top and then cover entire pan well with foil. Freeze for up to 3 months. To bake, preheat oven to 400. Remove foil and plastic from pan and set cheese baggie aside. Place foil back on pan and bake for about 1 1/2 hours. Remove foil, stir pasta, and top with cheese. Return pan to oven and bake for an additional 15 minutes (I only did 10 minutes) or until mixture is hot and bubbly throughout.

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Jalapeño Popper Dip

Ingredients of Jalapeño Popper Dip

6-8 slices of bacon, diced and cooked crispy 2 8-oz packages of cream cheese, soft 1 cup of mayonnaise 4-6 jalapeno's, chopped and deseeded. The seeds will make it fiery hot. 1 cup of cheddar cheese, shredded 1/2 cup of mozzarella cheese, shredded 1/4 cup diced green onion

Topping of Jalapeño Popper Dip :

1 cup of crushed crackers ( I used Ritz) 1/2 cup parmesan cheese 1/2 stick of butter, melted Preheat oven to 350. Combine all of the ingredients into a medium bowl. Stir well. Transfer to an oven proof dish. The size of the dish depends on how thick the dip is. The thicker the dip the longer it may need to warm up. I used this stoneware dish that is round and measures 12 inches across. My dip is usually about an inch thick. Combine the topping ingredients and sprinkle all over the top of the dip. Bake the dip for 20-30 minutes or until bubbly.

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COCONUT CHICKEN

Ingredients COCONUT CHICKEN :

Boneless, skinless chicken breast 2 large eggs 1/4 cup coconut milk-any milk will do 1/2 cup flour 1 cup panko bread crumbs (these work better then regular bread crumbs) 1 cup shredded sweetened coconut 1/2 tsp salt 1/2 cup vegetable oil ( I would use coconut oil) Sweet Chili Sauce for dipping

Directions of COCONUT CHICKEN :

Step 1: Cut chicken into strips, cutting diagonally so the ends are not too small. Step 2: Prepare three separate bowls for breading your chicken –1st: Combine flour and salt –2nd: Whisk eggs and milk together –3rd: Stir panko bread crumbs and coconut together Step 3: Heat 1/4 c of vegetable oil in large skillet over medium/high heat. It is hot enough when the flour sizzles and bubbles when it comes in contact with the oil. Step 4: Coat chicken strips in the three bowls. Start with the flour combination, then the egg and milk, and end with the bowl containing the bread crumbs and coconut. Step 5: Place some of your chicken strips in the hot oil with about an inch in between each strip (this helps prevent the oil from cooling down). I prefer to just fry the strips for until they are golden brown,, place them on a paper towel to drain, and once I’m done with all of them I bake them for 10 minutes at 350 degrees. (Cooking time may very depending on how thick your chicken is) Last but not least serve immediately with your chili sauce..

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Stuffed chicken rolls - spinach

Ingredients of Stuffed chicken rolls (4 servings – 4 rolls):

- 500 g chicken or turkey breast (or chicken) - 250 g spinach (I used fresh young spinach) - 2 eggs - Panko (Japanese bread crumbs) or brown bread crumbs - 1 teaspoon paprika powder - fresh black pepper and salt - nutmeg

Directions of Stuffed chicken rolls :

- Cut 4 thin slices of chicken or turkey breast. - Put the slices between two pieces of wax paper or plastic wrap/foil and gently pound with a mallet until very thin. - Trim the pounded breast until it is roughly a rectangle. - Put the rest of the turkey breast in the blender, add the spinach, 1 egg, nutmeg, fresh black pepper and salt and blend. - Distribute the turkey mixture over the slices of Turkey. - Roll them tightly and wrap in a plastic foil (like a bonbon) - Put the turkey rolls in the freezer for 1 hour - Mix the panko or brown bread crumbs with the paprika powder - Beat one egg with fresh black pepper and salt - Remove the plastic foil from the rolls. - Coat with egg (first) and brown bread crumb (second) - Put the coated turkey rolls in a pre-heated oven for 25-30 minutes on 180°C - You can serve these warm or cold Nutritional facts (1 serving – 1 roll): Energy: 223 cal Protein: 33.1 g Carbohydrates: 11.2 g (sugar 0.7 g) Fat: 5.2 g (saturated 1.1 g) Fiber: 3 g

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QUICK CHICKEN SOUP

Ingredients of QUICK CHICKEN SOUP :

1/2 of medium onion, chopped 1 bag of egg noodles (you can use either medium or wide) 2 cans of cooked chunk chicken breast (I like the Tyson brand), strained 1 can of sliced carrots, strained Water Chicken Bouillon cubes Parsley Flakes Easy steps to homestyle, tasty goodness : 1) In a large soup pot, saute onion in olive oil until translucent. 2) Fill pot 2/3 full with hot water and add bouillon cubes (I usually use 3 or 4)- you could also use canned chicken broth. 3) Bring to a rolling boil and add bag of egg noodles. 4) Boil until noodles are tender (approx. 12-15 minutes), and stir occasionally. 5) Add carrots and chicken and reduce heat to low. Simmer for 10 more minutes. (I usually do a quick taste test here and add more seasoning if it needs it.) 6) Sprinkle parsley flakes on top and serve!!! (Don't skip out on the parsley flakes- it really adds to the "homestyle" look of the soup.

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Shrimp, Avocado, and Grapefruit Salad

Ingredients of Shrimp, Avocado, and Grapefruit Salad

2 1/2 tablespoons olive oil, divided $ 12 ounces peeled and deveined medium shrimp $ 1/2 teaspoon salt, divided 1/4 teaspoon freshly ground black pepper, divided 1 grapefruit 2 tablespoons chopped fresh tarragon 2 teaspoons brown sugar 1 teaspoon chopped shallots 6 cups chopped romaine lettuce 1 peeled avocado, cut into 12 wedges $

Preparation of Shrimp, Avocado, and Grapefruit Salad

1. Heat a large skillet over medium-high heat. Add 1 1/2 teaspoons oil to pan; swirl to coat. Sprinkle shrimp with 1/4 teaspoon salt and 1/8 teaspoon pepper. Add shrimp to pan; cook 3 minutes or until shrimp are done, stirring frequently. Remove from pan; keep warm. 2. Peel and section grapefruit over a bowl, reserving 3 tablespoons juice. Combine grapefruit juice, remaining 2 tablespoons oil, remaining 1/4 teaspoon salt, remaining 1/8 teaspoon pepper, tarragon, brown sugar, and shallots in a large bowl, stirring well with a whisk. Add lettuce; toss. Arrange 2 cups lettuce mixture on each of 4 plates. Top each serving with 3 avocado wedges; divide shrimp and grapefruit sections evenly among servings.

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ZUCCHINI PIZZA CASSEROLE

Ingredients of ZUCCHINI PIZZA CASSEROLE :

4 cups shredded zucchini (about 5 small zucchini's) 1/2 tsp. salt 2 eggs 2 tbsp. parmesan cheese 2 oz. cheese (I used mozzarella and cheddar) 1 tsp. italian seasoning 1 lb. ground beef 2 oz. pepperoni, chopped 1 medium onion, chopped 2 cups spaghetti sauce 1 medium bell pepper, chopped 4 oz. cheddar or mozzarella cheese (or a mix of both)

Directions of ZUCCHINI PIZZA CASSEROLE :

Shred zucchini. Mix the zucchini with 2 eggs, parmesan cheese, 2 oz. of cheese and italian seasoning. Press the zucchini mixture into the bottom of a lightly greased 9 x 13 in. glass baking dish. Bake the crust uncovered for 20 minutes at 400 degrees. While the crust bakes, brown the ground beef in a large pan. Add in the onion, pepperoni and spaghetti sauce and cook until onion is soft, about 5 - 7 minutes. Remove the crust from the oven. Pour the meat and sauce over the crust. Top with peppers, sprinkle with 4 oz. of cheese. Bake for 20 minutes at 400 or until the pizza is heated through and the cheese is melted and slightly browned. Allow the dish to stand for 2 - 3 minutes before slicing and serving.

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Marinated Cucumbers, Onions, and Tomatoes

Ingredients of Marinated Cucumbers, Onions, and Tomatoes :

3 medium cucumbers, peeled and sliced 1/4 inch thick 1 medium onion, sliced and separated into rings 3 medium tomatoes, cut into wedges 1/2 cup vinegar 1/4 cup sugar 1 cup water 2 teaspoons salt 1 teaspoon fresh coarse ground black pepper 1/4 cup oil 1 teaspoon chopped fresh mint (optional)

Directions of Marinated Cucumbers, Onions, and Tomatoes :

1. Combine all ingredients in a large bowl. 2. Toss well to mix. 3. Refrigerate at least 2 hours before serving.

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Cilantro Lime Shrimp

Ingredients of Cilantro Lime Shrimp

- 2 tsp olive oil - 2 lb shrimp, shelled and deveined - 6 cloves garlic, crushed - 1/3 c. chopped fresh cilantro - 1 lime - salt & pepper

DIRECTIONS of Cilantro Lime Shrimp

Heat a large frying pan on medium-high heat. Add oil to the pan, when hot add shrimp. Season with salt and pepper. When the shrimp is cooked on one side, about 2 minutes, turn over and add garlic. Sauté another minute or two until shrimp is cooked, careful not to overcook. Remove from heat. Squeeze lime all over shrimp and toss with cilantro. Serve hot, Enjoy

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PEANUT BUTTER PROTEIN BALLS

Ingredients of PEANUT BUTTER PROTEIN BALLS

(Makes 8 servings) • 2 cups crunchy peanut butter • 2 scoops chocolate protein powder • 2 ripe bananas, mashed • 2 tbsp flax seeds • 1 tsp stevia • 1 tsp pure cocoa powder

Directions of PEANUT BUTTER PROTEIN BALLS 1

In a large bowl, mix together peanut butter, cocoa powder, stevia, whey powder, bananas, and flax seed. 2. Shape the mixture into 8 walnut-size balls, and place them in a container lined with parchment to separate the layers. Freeze for 2 hours minimum before serving. Nutrition Facts Per Serving Serving Size 1 Ball Calories 87 Protein 8g Carbohydrates 7g Fats 3

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CHEESY CHICKEN N BROCCOLI BAKE

1/2 cup peppers, chopped

1/2 cup broccoli, chopped

1/4 cup water chestnuts, drained and chopped

1/4 cup onion, chopped

6 oz. cooked chicken breast, chopped

1 can cream of chicken soup

1 cup shredded Cheddar cheese

2 (8 oz.) pkg. refrigerated crescent rolls

Directions of CHEESY CHICKEN N BROCCOLI BAKE

Preheat oven to 350ºF.

Chop pepper, broccoli, water chestnuts, onion and chicken. Combine all ingredients except crescent rolls in medium bowl. (I sauteed my peppers onion and broccoli first to bring out some flavor.)

Unroll crescent rolls and arrange triangles in a circle on a cookie sheet with the wide part of the triangle being the center of the circle and the points going out. It will look like a sun. After you have arranged the rolls, I pushed mine with my hand a little in the center to create a larger area to scoop the filling onto. After I pushed the centers more, the circle in the middle ended up being about 2" or smaller. Scoop filling mixture onto the dough, in a circle. Fold points of triangle over filling into the center. (Filling will not be completely covered.) Pinch to seal. Bake 25-30 minutes or until golden brown. Let cool slightly before serving.

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Quicker than rice krispie treats and tastier than Reese's

Ingrédients :

3 cups corn flakes, crushed 1 cup crunchy peanut butter 1/2 cup sugar 1/2 cup white corn syrup 6 ounces chocolate chips

Directions :

1 Heat peanut butter, sugar and corn syrup over low heat to melt. Stir in cereal. 2 Pat into a 8x8 lightly greased pan. (I line my pan with foil and then lightly spray it. When it is time to cut them, the foil lifts right out.). 3 Melt chocolate chips over low heat or in the microwave and spread over top. Cool until firm

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Roasted Sweet Potato and Quinoa Soup

Ingredients of Roasted Sweet Potato and Quinoa Soup

1 very large sweet potato ½ large sweet onion, diced 2 carrots, diced 1 large clove garlic, minced 3 Tbsp. olive oil, divided Sea salt and pepper to taste 900 ml. chicken or vegetable stock 1 cup cooked quinoa ½ cup Panko crumbs 1 Tbsp. butter ⅓ cup finely grated Parmesan Parsley for garnish

Instructions of Roasted Sweet Potato and Quinoa Soup

Preheat oven to 400F. Peel and large dice sweet potato. Place sweet potato on a rimmed baking sheet and drizzle with 2 Tbsp. olive oil and sea salt. Roast in the oven for 20 min. In a large pot saute onion, garlic and carrot in the remaining 1 Tbsp. olive oil until tender. Add potato to the onion mixture and add the chicken stock. Simmer for 20-30 min. until all vegetables are completely tender. With a hand blender or standup blender mix until pureed. Adjust seasoning. Add quinoa and reheat. For the panko topping, melt the butter in a small fry pan and add the panko and cook until lightly browned. Add the parmesan and stir to combine. Top each bowl of soup with the panko crumbs and garnish with the parsley.

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