Awesome Potato Soup

FB Source: Julie Morgan

Ingredients:

Soup:
1 lb potatoes diced, red potatoes are best
5 slices of bacon, uncooked and finely diced
1 small onion diced
2 celery stocks diced
4 cups milk
1 cups water
2 chicken bullion cubes (dissolve these in 1 cup water, this is in addition to the 1 cup above)
1/2 teaspoon salt
1/2 teaspoon black pepper
1/4 cup + 2 tablespoons butter
1/4 cup + 2 tablespoons flour
1/8 bunch freshly chopped parsley
1/2 cup whipping cream

Garnish:
Shredded cheese
fried bacon bits
chopped green onions

Directions:

1. Boil potatoes for 10 minutes. Drain and set aside
2. Cook bacon until crispy, drain fat and set aside
3. Cook the onion and celery until celery is tender 
4. In a large saucepan add milk, water, bullion, salt and pepper and cook on medium for about 8 minutes until mixture it hot. Do not let the mixture boil
5. In a small saucepan melt the butter, add the flour and mix well. Cook over low heat until the mixture bubbles, continue to stir for 2 to 3 minutes to make the mixture roux (thick)
6. While stirring the soup in the large saucepan add roux mixture slowly and continue stirring until soup is thick and creamy, about 4 minutes
7. Stir in parsley, potatoes and cream
8. Garnish with cheese, bacon bits, onions or all three. Serve hot!

Bacon Cheeseburger Egg Rolls (Baked version)

FB Source: Julie Morgan

Ingredients:
1 lb ground chicken/turkey/beef/ (pick one)
1 package of egg roll wraps (approx. 12-14 slices)
1/2 package of turkey bacon (chopped)
1-2 cups shredded cheese
1/2 cup shredded carrots
1 tomato
1 onion
olive oil
chives
salt & pepper
parsley

Directions:

1. Ground 1 lb of your choice of meat in a pan or medium heat.
2. In a separate pan over medium heat, mix together bacon, onion, shredded carrots, tomato, salt pepper, chives, and parsley. Cook until carrots are tender and bacon is cooked.
3. Mix meat & veggie mixture together, sit aside
4. Pull out the egg roll wraps and place one egg roll, like a diamond in front of you. With a pastry brush, dab all 4 corners of the egg roll wrap with a little of olive oil, this will help the egg roll to stick together once rolled. 
5. Place shredded cheese on middle of wrapper (approx. 1 tsp), next add veggie & meat mixture on top of cheese (approx. 2 TBSP), lastly top off with shredded cheese (approx.1 tsp). Roll up the egg roll (fold in sides about half to rolling egg roll wrapper) The olive oil will help seal up the egg roll
6. Place rolled egg rolls on greased cookie sheet. Take a pastry brush and dip into olive oil, brush the tops of the egg rolls 
7. Bake 400 degrees for about 10-15 minutes. Until egg rolls are lightly brown. (Oven temperatures vary; you may need to bake a little longer)

Dip in your favorite sauce: sour cream, salsa, ketchup, etc. – ENJOY!

World’s Best Cheeseball

FB Source: Hilary Weeks

Ingredients:
1 (8-oz.) pkg. cream cheese
1 (5-oz.) jar Kraft Old English Cheese
4 T. crumbled blue cheese
2-3 green onions, diced
2 tsp. Worcestershire sauce
Pecan, chopped
Crackers of choice

Directions:

1. In mixer, thoroughly combine cheeses, green onions, and Worcestershire sauce. 
2. Form into ball and place on a pretty plate. 
3. Cover in chopped pecans. 
4. Serve with favorite snack crackers

This is hands down, the best recipe I own. My Aunt Gayle made this at all our family holiday gatherings and now I make it for all of mine. After tasting it, people think I’m a hero. Trust me, make this for your next special occasion and you will be a hero too. (Don’t be surprised if someone breaks out singing… “Did you ever know that you’re my hero…”) It’s that good.

Mexican Casserole

FB Source: Julie Morgan

Ingredients:

1-1 1/2 pound ground beef
1 pkg. Taco Seasoning
Flour (or wheat) tortillas
1 can Cream of Mushroom Soup
1 can Chili Beans
1 can Rotel (spiced diced tomatoes)
Shredded Cheese

Directions:

1. Brown gound beef
2. Add taco seasoning
3. Mix soup, beans, and Rotel together
4. Spray baking dish with Pam or oil
5. Line dish with Tortillas
6. Add 1/2 of ground beef 
7. Pour 1/2 of soup mixture over ground beef
8. Spread shredded cheese over the soup mixture
9. Make a 2nd layer of the remaining ingredients. Tortillas, ground beef, soup mixture, and cheese.
10. Heat in oven (about 350) until it is hot and the cheese is melted.

Amy's Cheese-Ball

FB Source: John M Simmons

Ingredients:

Cheese Ball:
16 oz cream cheese
4 oz onion dip (like for potato chips)
2 cups shredded colby and monterey jack cheese combined
(you may substitute cheese of your choice)
1/2 Tbsp Worcestershire sauce
1/2 Tbsp A-1 steak sauce
Juice of 1/2 lemon
2 Tbsp Mrs. Dash* original salt substitute.
1 celery stalk finely chopped
1 green onion finely chopped
1/4 cup carrots finely chopped or shredded
Ritz cracker crumbs or seasoned bread crumbs.

Turkey:
small piece of red bell pepper or tomato (for turkey wattle)
Pepperidge Farms Cracker Trio

Directions:

Cheese Ball:

1. Set aside cracker crumbs. (They will be used to coat the outside of the finished cheese ball.)
2. Mix together Worcestershire sauce, A-1 and lemon juice. Combine ingredients and cream together by hand. Form into desired shape. Coat with cracker crumbs, or more shredded cheese. 

Turkey:

1. Shape your cheese ball into a turkey shape, using the picture as a guide.
2. Use cracker crumbs to coat body and use Pepperidge Farm Cracker Trio for tail feathers and wings. Use chopped nuts for the eyes, a sliver of cheese for the beak and red bell pepper or tomato for the wattle.

*For our friends outside the U.S.- Mrs. Dash is a salt free seasoning blend of herbs and spices.

Amy said I could share her cheese ball recipe with you. It's awesome. Today she made it in the shape of a turkey.

Crispy Southwest Chicken Wraps

FB Source: Pampered Chef with Cathy Zastoupil

Ingredients:
1 cup cooked rice, warm or at room temperature 
1 cup cooked, shredded chicken (or other leftover meat, like shredded pork or beef)
1 can black beans, rinsed and drained
1 green onion, finely sliced (white and green parts)
1/2 red or green pepper, diced
1/4 cup fresh cilantro, chopped
juice of 1 lime
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese (I use a combination of Monterey jack and sharp cheddar)
Sour cream (optional)
6 burrito-sized flour tortillas

Directions:

1. Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. 
2. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. (Optional: I like to dollop little bits of sour cream over the cheese before arranging chicken and rice mixture down the center – it makes the wraps delightfully creamy.)
3. Roll stuffed tortillas, leaving edges open and slightly flatten the wraps with the palm of your hand. 
4. Spray seam-side of the wrap lightly with cooking spray.
5. Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. 
6. Arrange wraps, seam-side down, in pan or griddle and cook until golden brown and crisp, about 2-3 minutes per side. Cooking them seam-side down first helps seal the long edge so they don’t fall apart. 
7. Transfer to a plate and repeat with remaining wraps. Serve warm.

Yield: 6 wraps

No-Carb Stuffed Tomatoes

FB Source: Denice Duszynski

Ingredients:

4 large tomatoes
1 finely chopped white onion
1 green pepper chopped bite-size
¼ pound extra-lean ground beef
½ cup finely chopped celery
Salt/pepper to taste
parsley, chopped or dried
Cheese for topping (about 1-2tbsp each tomato) Mozzarella, Parmesan, Cheddar, etc

Directions:

1. Preheat oven at 350.
2. Cut tops off tomatoes like you would a pumpkin and save. Scoop out tomato pulp with a spoon or melon baller.
3. Combine tomato pulp, ground beef, onion, celery, green pepper, salt and pepper in a large skillet. Brown the meat, stirring frequently.
4. Fill tomato shells with the meat mixture, and sprinkle with parsley and grated or shredded cheese.
5. Put the tomato tops back on and place in a shallow baking dish. Bake for 20 minutes, cheese should be bubbly or melted. 

Mexican Beef Casserole

FB Source: Karyn Lynnette Olson

Ingredients:
1 lb extra lean ground beef
1 medium onion chopped
1 can kernel corn drained
1 can black beans rinsed and drained
1 pkg taco seasonings mix
8 to 12 corn tortillas
3/4 cup nonfat sour cream
1/3 cup Mexican blend or taco cheese shredded
Sliced jalapeno peppers

Directions:

1. Brown ground beef and onions together for about 10 to 12 minutes, drain.
2. Add corn,beans,tomatoes and taco seasonings mix well and simmer for 5 minutes.
3. Spray baking dish 2 quart 8x12 inches.
4. Place half of tortillas in bottom.
5. Spoon half of beef mixture on top, place sour cream over beef. Then layer last tortillas and then beef mixture.
6. Place in heated 350 degree F. oven and bake for 25 minutes remove from oven and and sprinkle with cheese and add sliced jalapeno peppers on top.
7. Cook for another 5 minutes or till cheese is melted. Let stand for 5 minutes and serve..

Hasselback Garlic Potatoes with Bacon and Cheese

Source: Kris Maks

Ingredients:

Potatoes:
16 oz potatoes
3 to 5 garlic cloves, thinly sliced
4 Tbsp butter, melted
2 Tbsp olive oil
salt and fresh black pepper
Fresh chives (diced)
Bacon (cut into large chunks)
1 cup Shredded Cheese of your choice

Herbed Sour Cream:
1/2 cup sour cream
1/2 tsp garlic powder
1 Tbsp finely chopped fresh parsley leaves
Kosher salt and freshly ground black pepper

Directions:

Potatoes:

1. Preheat oven to 400 degrees F.
2. Using a wooden spoon as a cradle, place each potato in the spoon and make several parallel slits into each potato top making sure not to slice completely through. 
3. Place 3 garlic slices between slits at the crown of each potato. Toss in a medium bowl with butter and olive oil. 
4. Place on a baking sheet lined with tin foil and sprinkle generously with salt and pepper.
5. When the potatoes begin to “fan out” it’s time to make the magic happen.Carefully slip a hunk of bacon into each slit of the potato like so and continue to cook
6. Once the potatoes and bacon are fully cooked (use a knife poke test), coat the potatoes with heaping helping of shredded cheese. .
7. Bake until tops are crispy and potatoes are cooked through, about 1 hour. Transfer to a platter and top with Herbed Sour Cream and chives.

Herbed Sour Cream:
Combine ingredients in a small bowl. Season, to taste, and refrigerate until use.

Original Source: Easy Recipes, Healthy Eating Ideas

For many people, Hasselback style potatoes are nothing new.
Make some slices in a potato, bake, and it magically fans out into an impressive looking potato with LOTS of character indeed, making for a brilliant addition to any meal!

Chile Relleno Casserole

Source: Pantry Friendly Cooking

Ingredients:
2 cups cooked shredded chicken
1 diced onion
3 cans green chilies
1 cup cubed cheese

1/4 cup flour

1 1/2 cups milk

4 eggs

Pinch of salt

Pinch of pepper

Directions:

1. Preheat oven to 350 degrees.
2. Layer chicken, onion, green chiles and cheese in a 9 x 11 baking dish.
3. Mix together flour, milk, eggs & salt and pepper. Pour over the chicken layer.
4. Bake 35-40 minutes at 350 degrees.

Chicken Enchilada Dip Roll-Ups

Sherri Butler to Hillbilly Recipes.

Ingredients:
2 - 8 oz. packages cream cheese, softened
1⅓ cup shredded Mexican blend cheese
1 teaspoon garlic, finely minced (I used my garlic press) 
1½ Tablespoon chili powder
1 teaspoon cumin
Cayenne pepper to taste
Salt to taste
1 Rotisserie chicken, skinned and shredded - If you can find a southwest flavored chicken, that would be even better.
½ bunch cilantro, chopped
4 green onions, chopped
10 oz. can Rotel tomatoes
1 package jalapeno cheddar tortillas

Directions:

1. Mix cheeses together until well blended.
2. Add all remaining ingredients and mix well. 
   Cover and refrigerate for at least one hour.
3. Place one heaping spoonful onto tortilla. Spread to edges using a metal spatula.
4. Roll and cut into slices.

Cheesy Quinoa and Broccoli Patties

Living Happy and Healthy

Ingredients:

1/2 cup quinoa
1 cup water
5 large broccoli florets
1 small onion, diced
1/4 cup breadcrumbs
1/4 cup shredded cheese
1 large egg
Salt and Pepper for seasoning
Olive oil for cooking

Directions:

1. First, cook your quinoa according to the directions on the packaging. I cooked mine by combining 1/2 cup of quinoa with 1 cup of boiling water, then letting it come to a boil, and simmering, covered for about 15 minutes. Once the quinoa has absorbed all the water (this shouldn't take longer than 15 minutes), put it on a plate and let it cool completely.
2. Next, saute your diced onion until it's soft and translucent. Set aside and let cool completely.
3. Cook your broccoli until it has softened a little bit, then let it cool as well. Once the broccoli has cooled completely, dice it into small pieces.
4. Now that you have everything ready, in a large bowl, mix all the ingredients together, leaving the egg until the end. Mix well so you have a smooth, wet mixture that will allow you to make patties that will stick together.
5. Heat some olive oil in a pan, and make your patties. I made each using 1/4 cup of the mixture. Just make a ball out of the mixture, and squash it down a little bit. Cook each patty for about 7 - 8 minutes on each side on medium heat. You want the patty to develop a crust, but not to burn, so watch them carefully. Let cool for a couple of minutes before eating.

Chicken Bombs

Carly Gill

Ingredients:
*Makes 10 Chicken Bombs
5 boneless, skinless, chicken breasts
5 jalapeño peppers
20 strips of bacon
4 oz cream cheese, softened
1 cup grated Colby Jack cheese
salt and pepper to taste
1 cup BBQ sauce (find something with low sugar)

Directions:

1. Slice chicken breasts in half WIDTH wise (Each half will make 1 Chicken Bomb). Place between two pieces of wax paper and pound to 1/4 inch thickness. *A rolling pin also does the trick. Season each with salt a pepper. 
2. Slice jalapeños in half LENGTH wise and remove seeds, ribs, and the end with the stem.
3. In a small bowl, mix your softened cream cheese with your grated colby jack.
4. Fill each jalapeño half with about 1 Tbs cheese mixture. (Sometimes I use more)
5. Place 1 jalapeño half at the end of each pounded breast piece. Roll over and together. *It doesn't always close the way you think it should. No worries! The bacon will pull it all together.
6. Wrap each breast piece with 2 slices of bacon. I do 1 at a time (obviously), and just sort of wrap tightly and tuck the ends of the bacon under the strips. It all comes together in the cooking process. I promise you do not need toothpicks! 
7. Preheat your grill to 350 degrees. Cook over indirect heat for 20-25 minutes; turning every 4-5 minutes. Baste chicken with BBQ sauce each time you turn it. Giving it one final basting right before it's done. Chicken is ready when it reaches an internal temp of 165 degrees. If you don't have a meat thermometer, pierce chicken with a fork. If juices run clear, it's done!
8. Bake, uncovered, at 375 degrees for 30 minutes,basting with BBQ sauce a few times during cooking. Baste once again when finished, and place under broil setting for a few minutes so bacon can crisp completely.

Chicken Enchilada Dip

SkinnyWrapCowgirl

Ingredients:
1 pound boneless, skinless chicken breasts, grilled and shredded (I season my chicken with fajita seasoning or even Montreal Steak Seasoning prior to grilling.)
1 (8 ounce) package cream cheese, softened
1 cup mayonaise
1 (8 ounce) package shredded Mexican blend cheese
1 (4 ounce) can diced green chili peppers
1 jalapeno pepper, finely diced (use more if you like more heat)

Directions:

1. In a medium bowl, combine shredded chicken, cream cheese, mayonnaise, shredded cheese, green chile peppers and jalapeno pepper. 
2. Transfer the chicken mixture to a medium baking dish. 
3. Bake uncovered at 350 degrees for 30 minutes, or until the edges are golden brown.

I made a DOUBLE batch for a shower last year. We stood around and ate the whole pan. This is perfect for Fall get togethers! 

Cheesy Baked Dip

Anita Maria

Ingredients:

8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out

Directions:

1. Mix first seven ingredients together and put into the hollowed out bread loaf.
2. Bake at 350 degrees uncovered for one hour. 
3. Serve with leftover bread or chips.

Source: triedandtasty.com

If you ever have to bring something to a potluck or if you are asked to bring an snacky type dish to someone's house...this Everyone would LOVE!!
(not exactly low cal...but ok for low carbers if they used pork rinds for dippers...and of course all the guys out there )

Cowboy Cornbread

Erin Norman

Ingredients:

2 lbs ground beef

2 cans Rotel

1 can Ranch Style Beans

2 pkgs Mexican Style Cornbread (or 2 pkgs of your preferred 8x8 cornbread mix)

1 can Cream Style Corn

Shredded Cheese of your choice.

Directions:

1. Preheat oven to 350 F.
2. Brown and season hamburger meat, drain. Add two cans of drained Rotel tomatoes and one can of Ranch style beans. Simmer 10 minutes.
3. Mix two packages of cornbread per directions. Add a can of cream style corn to cornbread mix, toss in shredded cheese of choice and stir.
4. Pour half of your cornbread mix in the bottom of the greased 9x13* pan, pour meat mixture, top with more shredded cheese, pour remaining cornbread mix on top.
5. Bake at 350 F until cornbread is done. Refer to pkg instructions for baking time(s).

*Stacie says: No real pan size was given, but since you're using two 8x8 pkgs of corn bread mix, it only stands to reason that you would use a 9x13" pan, which is nearly double the area of an 8x8" pan.
(Hey! Maybe I really DID learn some math from Mr Bingham in 9th grade!)

Grilled Chicken Sandwiches with Cilantro Jalapeno Pesto

Sunnye KnipeHillbilly Recipes.

Ingredients:
Chicken
1 bunch Cilantro
2 Jalapenos
1/2 White Onion
2 cloves Garlic
Olive Oil
Salt and Pepper to taste
French Bread
Cheese

Directions:

1. Grill up some chicken with whatever seasonings you like. 
2. In food processor combine a whole bunch of cilantro, 2 jalapenos, 1/2 white onion, 2 cloves garlic, olive oil, salt and pepper until it makes a paste like sauce.
3. Toast some French bread smeared with the sauce, top with cheese and grilled chicken.

Meatball Sandwich Casserole

At Home with Kelly

Meatball Sandwich Casserole

You will need:

1 bag of frozen meatballs (I use Mama Lucia Brand, personal preference)
1 jar of marinara sauce or spaghetti sauce if there isn't any marinara on hand
1 cup mozzarella cheese, shredded
1 cup Italian blend cheese, shredded
1/2 cup Parmesan cheese, shredded
1 loaf of fresh Italian bread, sliced

To prepare:

Preheat oven to 400. Place entire bag of meatballs in pot with sauce (I also add garlic, onion powder, salt and pepper to taste) and cook over medium heat until warmed completely through, about 10 minutes. Stir as needed to keep meatballs from sticking to pot. Once heated through remove from heat. Place meatballs in the center of a 9x13 baking dish, layer mozzarella and Italian blend cheeses over meatballs topping off with the Parmesan. Take the slices of Italian bread and line the pan all the way around with them so that they are kind of keeping the meatballs toward the center of the pan. The bread slices will be standing up in the pan as shown in the picture. You have creative freedom here with the bread...you can lightly butter and garlic the bread prior to placing it in the pan if you prefer or even brush lightly with olive oil and garlic. The choice is yours. I have made it plain and as noted above and all are delicious!

Place in oven and bake for approximately 25 minutes or until cheese is melted and bubbly. Remove from oven, serve and enjoy!

A side salad goes nicely with this quick meal

Sliced Baked Potatoes

Kaye Watts

SLICED BAKED POTATOES!!! YES!!!!!
Preheat oven to 400 degrees (Can also do in Microwave for 6 plus minutes)
Brush both side of potato slices with butter; place them on a cookie sheet. Bake in the preheated 400 degrees F oven for 30 to 40 minutes or until lightly browned on both sides, turning once.

When potatoes are ready, top with bacon, cheese, green onion; continue baking until the cheese has melted;

Add a dollop of sour cream when done and enjoy!!

Avocado Chicken Enchiladas

Fit-tabulous

These are THE BEST Avocado Chicken Enchiladas EVER!!!

Ingredients for the Enchilada Sauce
1 tablespoon butter
3 garlic cloves, minced
1 tbsp flour
1 cup chicken stock - (you could use vegetable stock)
2 teaspoons of cumin
1/4 teaspoon salt
1/4 teaspoon fresh ground pepper
1/2 cup chopped cilantro
1 cup mild or medium salsa verde
1/2 cup fat free sour cream

Ingredients for the Enchiladas
3-4 cups cooked chicken breasts, chopped or shredded
2 cups shredded Mexican blend cheese
3 avocados, peeled and chopped
8 flour tortillas

Directions
1. Preheat oven to 375 degrees. In medium sauce pan, saute garlic in butter for about 1 minute on Medium – High Heat. Stir in flour let it cook for about 2 more minutes.
2. Next stir in the chicken broth, cumin, salt, pepper and bring to a simmer. Remove from heat and stir in the sour cream, salsa verde and cilantro until smooth (or at least as smooth as you can get.)
3. Prepare a 9×13 baking dish with nonstick spray. Add about 1/2 cup sauce to the bottom of the pan. and spread out until bottom of the baking dish is evenly coated.
4. Lay out a tortilla and add chicken, shredded cheese, and avocado to the end of the tortilla and roll. Then place the rolled tortilla seam-side down and repeat until the pan is full.
5. Pour the remaining sauce over the enchiladas. Cover with 1 cup of cheese and bake for about 20 minutes or until cheese is bubbling.