Beefy Skillet Queso Dip

Hello there! Peeking in to share this delicious dip that's perfect for snacking. While out to eat the other night, they ordered this sort of dip but sadly I could not have any because they cross contaminate their chips. I used to love this, so I decided to make it at home (with more beef of course) just so I could enjoy it again. The kids said it was better than theirs!


Beefy Skillet Queso Dip 

1/4 pd ground beef
1 14 oz. can refried beans
16 oz. Velveeta Cheese, cubed
15 oz. can Hormel Chili (No Beans)
1 C. milk
2 tsp paprika
4 tsp chili powder
1/2 tsp cumin
1 TBL lime juice

Cooked ground beef in a large skillet until brown, drain. In the same skillet, combine everything and heat over medium heat. Stir frequently until cheese melts. Serve warm with tortilla chips.

enjoy,

Greek Yogurt Peanut Butter Fruit Dip

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This is my new most favorite snack! It's a creamy greek yogurt with the flavors of peanut butter and cinnamon. I love it with sliced apples and bananas. Mix up a bigger batch to have on hand all week.

Greek Yogurt Peanut Butter Fruit Dip 
from Family Fresh Meals 

6 oz plain Greek yogurt
1 tbsp honey
1 tbsp creamy peanut butter
1 tsp vanilla extract
1/4 tsp ground cinnamon

Mix all ingredients together and enjoy with fresh fruit.



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Chicken Mango Salsa Tacos {Gluten Free & Diabetic Friendly}

Now after our tostada deal the other time, I decided it's taco style for us, lol. So for these I let them use soft flour tortillas and I used my soft flour gluten free tortilla. You will need to start this ahead of time, the chicken needs a little marinading and the salsa needs a little time also, but it's a pretty easy recipe. If you like mangoes and cilantro, you'll love these. Mr. and little boy picked the mangoes out, to me that's what these tacos are all about. I love simple easy dinners like these.


Chicken Mango Salsa Tacos {Gluten Free & Diabetic Friendly}
slightly adapted from Taste of Home

1/3 cup fresh orange juice
5 tablespoons lime juice, divided
1 teaspoon garlic powder
1 teaspoon ground cumin
1 pound boneless skinless chicken breast halves (I used 2 big ones)
2 medium mangoes, peeled and diced
1 small red onion, chopped
1/2 cup minced fresh cilantro
1 serrano pepper, seeded and minced
1 tablespoon fresh grated  ginger
1 tablespoon brown sugar
1/4 teaspoon salt
6 corn tortillas (6 inches)
3 cups coleslaw mix
6 tablespoons fat-free sour cream

In a large resealable plastic bag, combine the orange juice, 3 tablespoons lime juice, garlic powder and cumin; add chicken. Seal bag and turn to coat; refrigerate for at least 20 minutes.
For salsa, in a small bowl, combine the mangoes, onion, cilantro, serrano pepper, ginger, brown sugar, salt and remaining lime juice. Cover and chill until serving.

Drain and discard marinade. Place chicken on a broiler pan coated with cooking spray (I grilled mine). Broil 4-6 in. from the heat for 5-7 minutes on each side or until a meat thermometer reads 170°. Cut into thin strips.

In a nonstick skillet, cook tortillas over medium heat for 1-2 minutes on each side or until lightly browned. Top each with coleslaw mix, chicken, mango salsa and sour cream.

Serves 6. Made with corn tortilla: 1 serving equals 238 calories, 3 g fat (1 g saturated fat), 44 mg cholesterol, 203 mg sodium, 35 g carbohydrate, 3 g fiber, 19 g protein.
Diabetic Exchanges: 2 lean meat, 1-1/2 starch.

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Layered Mexican Dip

I have been making this recipe for a long time now, but forgot about it until a friend mentioned it as something to bring to our neighborhood potluck party. It's always a hit as it was for the party, I brought home not even a 1/4 of the pan as leftovers. It's great with the beef since it's like a meal too, but I also made a small portion for my Niece minus the beef.

Layered Mexican Dip
adapted from allrecipes

1 1/2 pounds ground beef
Taco seasoning packet
1 (16 ounce) can refried beans
3 cups shredded Cheddar-Monterey Jack cheese blend, divided
1 (8 ounce) container sour cream
1 cup guacamole
1/2 small red onion, diced
1 cup salsa
1 (2.25 ounce) can black olives, drained and chopped
1/2 cup chopped tomatoes
1/2 cup chopped green onions (I forgot to add mine)

 In a large skillet, brown ground beef. Drain. Add back to skillet and add taco seasoning according to packet. Set aside to cool to room temperature.

Spread the beans into the bottom of a 9x13 inch serving tray that is about 1 1/2 inches deep. Sprinkle 1 1/2 cups of shredded cheese on top of beans. Sprinkle seasoned beef on top of cheese. Sprinkle red onions then salsa over beef. Spread sour cream very slowly on top of salsa. Spread guacamole on top of sour cream. Sprinkle remaining shredded cheese. Sprinkle on tomatoes, black olives, and green onions on top.
Keep refrigerated, remove 1 hour before serving.


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enjoy,

Hot Spinach and Artichoke Dip

I saw MyRecipes.com post this on their Facebook, and they twisted my arm to get me to try it. I made this for Christmas day snacking, thinking no one else would even try it because of the green stuff in it, was I wrong. Low and behold, our Oldest loved this dip (of course I didn't tell anyone the official name of it)! It smells so good baking and since it's a Cooking Light recipe, snack away, right?

Hot Spinach and Artichoke Dip
from MyRecipes.com/Cooking Light 2000

2 cups (8 ounces) shredded part-skim mozzarella cheese, divided
1/2 cup fat-free sour cream
1/4 cup (1 ounce) grated fresh Parmesan cheese, divided
1/4 teaspoon black pepper
3 garlic cloves, crushed
1 (14-ounce) can artichoke hearts, drained and chopped
1 (8-ounce) block 1/3-less-fat cream cheese, softened
1 (8-ounce) block fat-free cream cheese, softened
1/2 (10-ounce) package frozen chopped spinach, thawed, drained, and squeezed dry
Sliced baguettes, crackers
 
Preheat oven to 350°.
Combine 1 1/2 cups mozzarella, sour cream, 2 tablespoons Parmesan, and next 6 ingredients (2 tablespoons Parmesan through spinach) in a large bowl, and stir until well-blended. Spoon mixture into a 1 1/2-quart baking dish. Sprinkle with 1/2 cup mozzarella and 2 tablespoons Parmesan. Bake at 350° for 30 minutes or until bubbly and golden brown. Serve with bread slices and crackers.

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Christmas Day Snackin'

What we're snacking on today for Christmas 'linner: Saucy Meatballs, Savory Ham & Gruyère Palmiers and Hot Spinach & Artichoke Dip. Watch for these recipes to be posted very soon! Merry Christmas blog Fans!

PS. these would be great for a New Year's Eve party too!

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Penne with Sausage and Broccoli Rabe Also, Chicken Tacos with Charred Salsa

These are the recipes from my Light & Delish bookazine review, the directions and nutrional values are different online, but the ingredients are listed the same. Anyways, we all liked both these dishes and I wanted to share them with you!

Penne with Sausage and Broccoli Rabe
from Good Housekeeping

1 bunch(es) (1 pound) broccoli rabe (I used broccoli)
12 ounce(s) penne pasta
1 (4 ounce) link sweet Italian sausage, cut into 1/2 inch-thick-slices
2 shallots, finely chopped
2 clove(s) garlic, crushed with press
1/4 cup(s) freshly grated Parmesan cheese, plus additional for serving
Salt and pepper
 
CLICK HERE for directions!
 
 

Chicken Tacos with Charred Salsa
from Redbook (NOTE: Prep ahead!)

Charred Salsa:
1 pound(s) tomatillos, husks removed and washed
1 pound(s) plum tomatoes
2 jalapeño chiles
1 small yellow onion, cut into 4 slices
1/4 cup(s) chopped cilantro
3/4 teaspoon(s) ground cumin
3/4 teaspoon(s) kosher salt
1 tablespoon(s) lime juice

Tacos:
12 whole-grain yellow corn tortillas
3 cup(s) shredded cooked chicken

Accompaniments:
Shredded iceberg lettuce
Shredded white Cheddar cheese or jack cheese
Sour cream
Guacamole
 
CLICK HERE for directions!
 

 
enjoy,



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