Creamy, colorful and quick--this dish is a weeknight hit!
1 package (16oz) penne pasta
2 cups cubed cooked chicken
1-1/4 cups salsa con queso dip
1/2 cup milk
1/4 tsp salt
1 can (15oz) black beans, rinsed and drained
1 large tomato, chopped
3 green onions, sliced
1/4 cup shredded cheddar cheese
Cook pasta according to package directions. Meanwhile, in a large bowl, combine the chicken, salsa dip, milk and salt.
Drain pasta; return to pan. Stir in chicken mixture and toss to coat. Top with black beans, tomato, onions and cheddar cheese; heat through.
Honey and lime transform your 'same-old, same-old' fruit cup into something spectacular!
1 can (11oz) mandarin oranges, drained
1 can (8oz) pineapple chunks, drained
1 cup green grapes
1 cup halved fresh strawberries
1 medium firm banana, sliced
3 tbsp honey
2 tsp lime juice
1/4 tsp grated lime peel
1/4 tsp vanilla extract
1/4 tsp poppy seeds
Fresh mint, optional
In a large bowl, combine the fruit. In a small bowl, combine the honey, lime juice, lime zest and vanilla. Pour over fruit; gently toss to coat. Sprinkle with poppy seeds. Garnish with mint if desired.
Melt in your mouth delicious! And so easy to throw together too with only five ingredients needed.
2 tubes (8oz each) refrigerated crescent rolls
4 salmon fillets
1/4 tsp each salt and pepper
1/3 cup garlic-herb cheese spread (like Alouette)
1 package (10oz) frozen chopped spinach, thawed and squeezed dry!
Unroll the crescent dough and separate into four rectangles; seal perforations. Place a salmon fillet in the center of each rectangle; sprinkle with salt and pepper. Spoon cheese spread over each; top with spinach. Fold dough over filling and pinch edges to seal.
Place on an ungreased baking sheet. Bake at 400 for 20-25 minutes or until golden brown. Serve immediately.
Cilantro and lime change up this refreshing take on ordinary coleslaw, as does the ranch dressing (in place of traditional mayo). It is a standout side dish and also rocks as a condiment for fish tacos or hot dogs. Yes, I do love a good slaw dog!
3 cups coleslaw mix
1/2 cup shredded cheddar cheese
1 jalapeno pepper, seeded and chopped
2 tbsp chopped red onion
1 tbsp minced fresh cilantro
1/4 cup canned Mexicorn
1/2 cup ranch salad dressing
1-1/2 tsp lime juice
1/2 tsp ground cumin
In a large bowl, combine the first six ingredients. In a small bowl, whisk together the salad dressing, line juice and cumin. Pour over coleslaw; toss to coat. Refrigerate until serving.
My sweet tooth is crying for attention today! Got just the recipe to hit the spot...
2 tbsp butter
1/4 cup packed brown sugar
2 medium ripe bananas, halved lengthwise
1 sheet frozen puff pastry, thawed
4 oz semisweet chocolate, melted
Vanilla ice cream (optional--but not really! You should def. add the ice cream!)
In a large skillet, melt butter over medium heat. Stir in brown sugar until blended. Add bananas; stir to coat. Remove from heat; set aside.
Unfold puff pastry. Cut into four rectangles. Place a banana half in the center of each. Overlap two opposite corners of pastry over banana; pinch tightly to seal. Place on parchment paper-lined baking sheets.
Bake at 400 for 20-25 minutes or until golden brown. Drizzle with melted chocolate. Serve warm with vanilla ice cream!
Just a touch of baking cocoa gives this chili a rich flavor without adding sweetness. Since the temp is dropping today, my vote is for Surprise Chili tonight!!
1 pound lean ground beef
1 large onion, chopped
2 cans kidney beans, rinsed and drained
2 cans diced tomatoes
1 can tomato sauce
1 medium green pepper, diced
3 tbsps chili powder
1 tbsp ground cumin
2 garlic cloves, minced
1 tsp baking cocoa
1 tsp dried oregano
Salt and pepper to taste
In a large saucepan, cook beef and onion over medium heat until meat is no longer pink; drain. Add the remaining ingredients; bring to a boil. Reduce heat; cover and simmer for 3 hours, stirring occasionally.
Quick, easy and it comes together in one dish, your skillet!
1 pound lean ground beef
1/3 cup each chopped green and sweet red bell peppers
2 cups salsa
3/4 cup frozen corn
2 tbsp water
6 corn tortillas, halved and cut into 1/2 inch strips
3/4 cup shredded cheddar cheese
5 tbsp sour cream, optional topping
Coat a large nonstick skillet with cooking spray; cook beef and peppers over medium heat until meat is no longer pink; drain. Stir in salsa, corn and water; bring to a boil.
Stir in tortilla strips. Reduce heat; cover and simmer for 10-15 minutes or until tortillas are softened. Sprinkle with cheese and cook 2-3 minutes longer or until cheese is melted. Top each serving with a dollop of sour cream, if desired.
If you serve just one thing on Sunday...make it this delicious dip! In fact, you better go ahead and make two pans. It's that good. Seriously.
1 package (8oz) cream cheese, softened
1/2 cup blue cheese salad dressing
1/2 cup buffalo wing sauce (I use Frank's RedHot)
1/2 cup each shredded mozzarella and shredded cheddar cheeses
2 cups shredded cooked chicken
Heat oven to 350. Put cream cheese in a deep baking dish and stir until smooth. Mix in blue cheese dressing, buffalo wing sauce and cheese. Stir in chicken. Bake 20 minutes or until heated through; stir. Serve with carrots, celery, tortilla chips and/or crackers!