Quinoa Stuffed Peppers with Enchilada Verde Sauce

FB Source: Ethel Kerckaert

Ingredients:

Stuffed Peppers:

1 cup quinoa (rinsed)
2 cups water or vegetable broth
4 T olive oil
2 medium sweet potatoes peeled and cut into bite sized pieces
1 medium yellow onion, chopped
2 cloves of garlic, minced
1 can black beans, drained and rinsed
1 can sweet corn, drained
1 can diced tomatoes (do not drain)
4 red, orange or yellow peppers
1 cup Spicy V-8 juice

Sauce:
1 can enchilada verde sauce
3 T sour cream
2-3 T cilantro

Directions:
Stuffed Peppers:

1. Place quinoa and water (or broth) in sauce pan and heat on medium high. Bring to a boil and stir. Reduce heat, cover and simmer until all liquid is absorbed, about 15 minutes.
2. While quinoa cooks, prepare the rest of the ingredients. Heat a large skillet on medium high heat, drizzle olive oil in skillet and add sweet potatoes. Stir to coat all pieces and saute for 10 minutes until sweet potato starts to soften. Add chopped onion and garlic to pan and reduce heat to medium. Continue cooking until onions start to turn translucent. Add beans, corn and tomatoes and continue to cook for 10 minutes. Add a small amount of vegetable broth to pan if anything is sticking. Add cooked quinoa to pan with vegetables and stir to combine all ingredients.
3. Pour Spicy V-8 in the bottom of a 9 X 13 glass baking dish.
4. Cut peppers in half and remove stems and seeds. Rinse well and pat dry. Divide stuffing between all 8 peppers and stuff pepper cavity. This makes quite a bit, so you may have some stuffing left over.
5. Place peppers in baking dish on top of V-8 juice and cover with foil. Bake at 375 degrees for 40-45 minutes.

Sauce:

1. Place all sauce ingredients into a blender and blend until well mixed.
2. Plate peppers topped with some of the V-8 sauce in the bottom of baking dish and then drizzle with verde sauce.

Based on 8 servings:

Nutrition Facts

Serving Size: 1/2 pepper, stuffed

Amount Per Serving

Calories  559 Calories from Fat  120

% Daily Value*

Total Fat  13.3g 20%

Saturated Fat  2.8g 14%

Trans Fat  0.0g

Cholesterol  2mg 1%

Sodium  555mg 23%

Total Carbohydrates  114.9g 38%

Dietary Fiber  34.3g 137%

Sugars  6.0g

Protein  20.1g

Vitamin A 20% • Vitamin C 352% Calcium 50% • Iron 177%

Nutrition Grade A

* Based on a 2000 calorie diet

Nutritional Analysis

• Very low in cholesterol
• Very high in dietary fiber
• Very high in iron
• Very high in manganese
• High in magnesium
• High in potassium
• Very high in vitamin B6
• Very high in vitamin C

Southwestern Chicken Salad in Avocado Bowls

FB Source: Low Carbing Among Friends

ORIGINAL Source: George Stella’s “Real Food Real Easy” Cookbook

Ingredients:

2 cups cooked chicken, shredded
2⁄3 cup sour cream
3 tablespoons chunky salsa
1 tablespoon fresh chopped cilantro
1 teaspoon lime juice
2 avocados

Directions:

1. Fold chicken, sour cream, salsa, cilantro, and lime juice together in a large bowl, shredding chicken with a fork until your desired consistency is reached.
2. Cover and refrigerate chicken salad for 30 minutes for the ingredients and flavors to mingle, or skip to the next step to serve immediately.
3. When you are ready to serve, slice the avocados in half lengthwise and remove the pit. Use each half as a serving bowl for 1 person, stuffing chicken salad into the empty pit cavity and then mounding heaping spoonfuls over top of the entire surface of the avocado half. Serve garnished with fresh cilantro.

George’s Tips | When shopping, look for a chunky salsa without any added sugar or corn syrup in the ingredients list. I've found that Pace’s Chunky Salsa does not add sugar and they should be readily available in any grocery store.

Variation | Give the salad more texture by adding 2 tablespoons of diced green bell pepper or a few teaspoons of diced jalapeño pepper, if you like spice. You can also serve topped with shredded Cheddar jack cheese and chopped bacon for even more great flavors!

Based on 4 servings:

Nutrition Facts

Serving Size 222 g

Amount Per Serving

Calories  397 Calories from Fat  268

% Daily Value*

Total Fat  29.8g 46%

Saturated Fat  9.8g 49%

Trans Fat  0.0g

Cholesterol  71mg 24%

Sodium  143mg 6%

Total Carbohydrates  11.2g 4%

Dietary Fiber  6.9g 28%

Sugars  0.9g

Protein  23.6g

Vitamin A 9% • Vitamin C 18% Calcium 7% • Iron 7%

Lemon Sour Cream Pie

ORIGINAL Source: Your Home Based Mom

Ingredients:
1 C Sugar
3 Tbsp plus 1-1/2 tsp cornstarch
1 Tbsp grated lemon peel
1/2 C lemon juice
3 egg yolks, lightly beaten
1 Cup milk
1/4 Cup butter, cubed
1 Cup (8 ounces) sour cream
1 pastry shell (9 inches), baked or graham cracker crust
1 Cup heavy whipping cream, whipped
* Lemon twists for garnish

Directions:

1. Combine sugar, cornstarch, lemon peel, juice, egg yolks and milk in heavy saucepan
2. Cook over medium heat until thickened
3. Stir in butter
4. Cool mixture to room temperature
5. Stir in sour cream and pour filling into a prepared pie shell
6. Spread whipped cream on top and garnish with lemon twists

Store in the refrigerator. Yield: 8 servings

Stacie says: "This recipe is one that I saw on a FB page, but they didn't want the information to be shared. So, I found the same recipe on the Internet, at Your Home Based Mom, instead."

Jalapeño Popper Dip

FB Source: Tammy Smith Griffiths

Original Source: Spend with Pennies

Ingredients:
1 4 oz can diced jalapenos, well drained OR 4-6 fresh jalapenos, roasted and diced (include seeds if you like it really spicy)
1 8 oz package cream cheese, softened
1 cup sour cream
2 cups shredded cheddar cheese
3/4 cup + 1/4 cup shredded parmesan cheese
1 cup Italian seasoned bread crumbs
4 tablespoons butter or margarine, melted
1 tablespoon dried parsley

Directions:

1. In a mixer or by hand, combine cream cheese and sour cream.
2. Add cheddar cheese, 3/4 cup parmesan cheese, and diced jalapenos, mix well.
3. Spoon into 8x8 baking dish, spreading evenly.
4. Blend bread crumbs, melted butter, 1/4 cup shredded parmesan cheese, and dried parsley, using a fork or your fingers, until crumbly.
5. Sprinkle the buttery crumb topping evenly over the cream cheese mixture.
6. Bake at 350 degrees for 15 minutes, or until hot and breadcrumbs are golden brown. Do not overcook.
7. Serve with bread or crackers.

Mexican Stuffed Shells

FB Source: Heather Armstrong

Ingredients:
1 pound ground beef (or ground turkey)
1 package taco seasoning
4 oz cream cheese
16 jumbo pasta shells
1 1/2 cups salsa
1 cup taco sauce
1 cup cheddar cheese
1 cup Monterrey jack cheese
3 green onions

Black olives, sliced

Sour cream

Directions:

1. Preheat oven to 350°.
2. In a pan brown the ground beef; add taco seasoning and prepare according to package directions.
3. Add cream cheese, cover and simmer until cheese is melted. Stir together and mix well. Set aside and cool completely.
4. While ground beef is cooking, cook the pasta shells according to package directions; drain. Set shells out individually on cutting board or baking sheet so that they don’t stick together.
5. Pour salsa on bottom of a 9×13 baking dish. Stuff each shell with 1-2 tablespoons of the meat mixture. Place shells in 9×13 pan open side up. Evenly cover shells with taco sauce. Cover dish with foil and bake for 30 minutes.
6. After 30 minutes, add shredded cheese and bake for 10-15 more minutes with the foil removed. Top with green onions or olives if desired. Serve with sour cream and/or more salsa!

Yield: 16 shells

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

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..

Green Bean Casserole - No-Soup Method

FB Source: Teresa Bradley

Ingredients:

2 Tbsp butter
2 Tbsp all-purpose flour
1 tsp salt
1 tsp white sugar
1/4 cup onion, diced
1 cup sour cream
3 (14.5 ounce) cans French style green beans, drained
2 cups shredded Cheddar cheese
1/2 cup crumbled buttery round crackers
1 Tbsp butter, melted

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
2. Melt 2 tablespoons butter in a large skillet over medium heat. Stir in flour until smooth, and cook for one minute. Stir in the salt, sugar, onion, and sour cream. Add green beans, and stir to coat.
3. Transfer the mixture to a 2 1/2 quart casserole dish. Spread shredded cheese over the top. In a small bowl, toss together cracker crumbs and remaining butter, and sprinkle over the cheese.
4. Bake for 30 minutes in the preheated oven, or until the top is golden and cheese is bubbly.

Green Bean casserole.... One bite and you will never go back to the "old way" of making green bean casserole ever again. No "cream of something" soup in this baby. This recipe is much better than the standard mushroom soup and French fried onion version

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!

Spaghetti Squash Au Gratin

Source: Heather Armstrong

Ingredients:

1 medium spaghetti squash
2 Tbsp butter
1 small yellow onion, cut in half and very thinly sliced
¼ tsp red pepper flakes, or more if you like it spicy
1 tsp fresh thyme
½ cup sour cream
½ cup shredded cheddar cheese

Directions:

1. Cut the spaghetti squash in half and remove the seeds. Place in a covered dish with a ¼ inch of water and microwave for 10 -12 minutes.
2. In a medium sized skillet over medium heat, add the butter, onions, red pepper and thyme and cook until the onions are slightly brown in color. Salt and pepper to taste.
3. Using a fork, scrape the insides of the squash and transfer to a small bowl. Combine the squash, onions, sour cream and half the cheese together and mix well. Transfer the mixture to a buttered baking dish and top with remaining cheese.
4. Place into a 375º oven for 15 – 20 minutes until golden brown on top.

Tastes like Hash Brown Casserole without all the calories and carbs

Best Ranch Dressing

It's a MOM thing
Original Source: The Crafty Blog Stalker

Ingredients:
Powdered Mix:

¼ C Black Pepper 
1 1/2 C Parsley Flakes
½ C Garlic Salt
2 Tbsp Kosher Salt
¼ C Granulated Garlic
3/4 C Granulated Onion
2 Tbsp Dill Weed

Dressing Base:
2 cups mayonnaise
2 cups buttermilk
1 1/2 cups sour cream
1 teaspoon of lemon juice

Directions:
Combine all Powdered Mix ingredients, store in an airtight container. Makes about 3 ½ cups of dry mix.

1. To Make Dressing, whisk together 2 Tbsp of mix with 2 Cups each of mayonnaise and buttermilk 1 ½ Cups sour cream, & 1 tsp Lemon Juice.
2. Refrigerate for 2 hours. 

Makes 1 ¾ Quarts

- Heather C.

Baked Potato Casserole

Jarron Remington

Ingredients:
8 medium potatoes (about 2 ½ to 3 lbs total weight, peeled and cut into 1-inch chunks)
1 cup evaporated milk
½ cup light sour cream
1 tsp salt
½ tsp ground black pepper
2 cups shredded cheddar cheese (divided)
6 slices bacon (cooked until crispy and crumbled)
sliced green onions

Directions:

1. Place the potato chunks in a large pot. Fill with enough water to cover the potatoes. Bring to a boil. Cook over medium-high heat for 15 to 20 minutes or until tender. Drain.
2. Preheat the oven to 350⁰F. Grease a 2 ½-3 quart casserole dish.
3. Return potatoes to the pot. Add evaporated milk, sour cream, salt and pepper. Beat with a hand held mixer until smooth. 
4. Stir in 1 ½ cups of cheddar cheese and half of the bacon.
5. Spoon the potato mixture into prepared casserole dish. Bake for 20 to 25 minutes or until heated through.
6. Top with remaining ½ cup of cheddar cheese, remaining bacon, and green onions.
7. Bake for an additional 3 minutes or until the cheese has melted.

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 )

Sugar Cookie Bars

Sonjas Crazy Wraps

Ingredients:
Cookies:
2-1/2 cups bread flour (or all-purpose flour is fine)
1/2 tsp. baking powder
1/2 tsp. salt
1/2 cup butter, softened
1 cup granulated sugar
1 egg
1-1/2 Tbsp. sour cream
1 tsp. vanilla extract

Frosting:
1/2 cup butter, softened
4 cups powdered sugar
1/4 cup half and half
1 tsp. vanilla
Pinch of salt
Several drops of food coloring (optional)

Directions:
Cookies:

1. Preheat oven to 375 degrees Fahrenheit and grease a 9x13 inch baking dish.
2. In a medium bowl, combine flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together butter and sugar until light and fluffy, about 3 minutes. (The longer you beat it, the fluffier your cookies will be.)
4. Add egg and combine well.
5. Add sour cream and vanilla and mix until completely blended.
6. Slowly add the flour mixture and stir until well combined.
7. Gently press the batter into the greased baking dish and spread out with hands. (If you butter your hands, this will help with the stickiness.)
8. Bake 17-20 minutes, or until edges become lightly golden.
9. Set aside to cool completely.

Frosting:

1. In a medium bowl, cream together butter, powdered sugar, and half and half until light and fluffy.
2. Stir in vanilla and salt, combine well.
3. Add food coloring until desired color.
4. Frost your cooled cookie bars evenly.
5. Cut into squares and serve. 

I have to warn you - these are kind of addicting. Like, scary addicting. But, they honestly might just be worth the few extra pounds. Enjoy

I've seen the recipe for these in a few different places and all of them say the same thing: "If you want the taste of sugar cookies without having to go through the work and mess of rolling them out, then this is the perfect recipe for you!" I kind of thought they were exaggerating a little bit because let's be real - we roll out sugar cookies because it's fun and it's an adventure, not because it's a pain in the rear. Then I got making these and realized that all of those people were actually right. I was completely done in no time and I wasn't a slave to the kitchen, having to roll, cut, frost, and repeat. It was the perfect dessert! (I found this recipe at Cooking Classy)

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.

BLT Dip

Angel McGuire

OMG!!!!! Warning, it went so fast I barely had time to try it!!!!

BLT Dip

Ingredients:
1-1/2 pound bacon, cooked, drained, crumbled, and divided
2 cups shredded mozzarella cheese
2 (8-ounce) packages cream cheese, softened
1/2 cup sour cream
1/4 cup mayonnaise
1 cup cheddar cheese (shredded) or to taste
1/2 teaspoon Italian seasoning
1/2 teaspoon garlic powder (or to taste)
1 tablespoons mustard
2 cups chopped seeded tomatoes
1-1/2 cup shredded Iceberg lettuce
pepper and salt to taste

Toasted bread rounds, crackers, or pita chips.

Directions:

Preheat oven to 350˚. Spray a 11⁄2-quart baking dish with nonstick cooking spray.

Set aside 3/4 cup crumbled bacon.

In a large bowl, combine remaining bacon, cream cheese, shredded cheeses, sour cream, mayonnaise, Italian seasoning, garlic powder, salt, pepper, and mustard. Spoon mixture into prepared baking dish. Bake for 25 to 30 minutes or until hot and bubbly. Sprinkle chopped tomatoes, remaining 3/4 cup crumbled bacon and lettuce over hot dip. Serve immediately with toasted bread rounds, crackers, or pita chips..