Chicken Bombs

This was tonight's dinner and I got the chicken on sale and bought the rest at Save A Lot. All together it cost me about $10 for 4 servings.

4 Boneless skinless chicken breast, pounded out thin
3 oz. cream cheese
1/2 C shredded colby jack cheese
1/2 tsp garlic powder
1/2 tsp Tony's creole seasoning
2 jalapeno peppers, sliced in half lengthwise and seeds removed
8 slices bacon

BBQ sauce (I used a brown sugar based sauce)
After chicken is pounded thin. Mix the cheeses, garlic and creole seasoning in a small bowl. place a heaping spoon of cheese mixture into the half jalapeno. Place jalapeno at the end of the chicken closest to you and roll to where pepper is tucked inside chicken. Wrap the chicken tightly with 2 slices of bacon and place on a baking sheet or in a baking dish and coat with BBQ sauce. Bake uncovered @ 350 for 30-35 minutes.

CHEESEBURGER QUICHE

✿´¯`* *¸¸✿ SHARE to SAVE ✿´¯`* *¸¸✿

Low carb and amazingly delicious!!!! New family fave!!!!


Ingredients:
2 lbs lean ground beef
1 small onion chopped
1 1/2 tsp minced garlic
6 slice crisp bacon (crumbled)
5 eggs
3/4 cup mayo
3/4 Half and Half
8 oz shredded cheese of your choice ( I used cheddar jack)
3-4 Dashed of hot sauce (optional)

Directions:
Pre Heat oven to 350 Degrees
Brown ground beef with onion and garlic
Drain beef when browned
Mix in crumbled bacon
Press mixture into bottom of baking dish
Sprinkle with shredded cheese
In separate bowl mix together eggs, half & Half and Mayo
Pour mixture on top.
Bake 40 minutes and let cool slightly and serve
Enjoy!!!

 

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Gluten-Free Three Ingredient Peanut Butter Cookies

1

cup peanut butter

1

cup packed brown sugar

1

egg

• Heat oven to 350?F. In medium bowl, stir together all ingredients until blended. On ungreased cookie sheets, drop dough by level tablespoons 2 inches apart.
• Bake 14 to 16 minutes or until edges are set. Let stand 1 minute; remove from cookie sheets to cooling racks. Store in airtight container.

Chocolate Zucchini Cake with Custard Sauce

Ingredients

• 1-3/4 cups sugar
• 1/2 cup canola oil
• 1/4 cup butter, softened
• 1/2 cup buttermilk
• 2 eggs
• 1 teaspoon vanilla extract
• 2-1/2 cups all-purpose flour
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 2 cups finely shredded zucchini
• 1/2 cup semisweet chocolate chips
• 1/2 cup sliced almonds
• CUSTARD SAUCE:
• 1/2 cup sugar
• 2 tablespoons all-purpose flour
• 2 tablespoons cornstarch
• 3 cups whole milk
• 3 egg yolks
• 3 tablespoons butter
• 1/4 teaspoon almond extract

Directions

• Preheat oven to 325°. Grease and flour a 10-in. plain or fluted
• tube pan. In another bowl, beat sugar, oil and butter until well
• blended. Gradually beat in buttermilk, eggs and vanilla.
• 
  
• In another bowl, whisk flour, cocoa, baking soda, cinnamon and
• cloves; gradually beat into sugar mixture. Stir in zucchini,
• chocolate chips and almonds.
• 
  
• Transfer to prepared pan. Bake 55-60 minutes or until a toothpick
• inserted in center comes out clean. Cool 10 minutes before removing
• from pan to a wire rack to cool.
• 
  
• For sauce, in a large saucepan, mix sugar, flour and cornstarch.
• Whisk in milk. Cook and stir over medium-high heat until thickened
• and bubbly. Reduce heat to low; cook and stir 2 minutes longer.
• Remove from heat.
• 
  
• In a small bowl, whisk a small amount of hot mixture into egg yolks;
• return all to pan, whisking constantly. Bring to a gentle boil; cook
• and stir 2 minutes. Gently stir in butter and extract. Serve warm
• with cake. Cover and refrigerate leftover sauce. Yield: 16 servings.

BLT Rollers

Something really good and easy for anytime of the year party



What You Need

4oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
1/4cup Real Mayo Mayonnaise
8slices cooked Bacon, crumbled
1/2cup chopped tomatoes
2 flour tortillas (8 inch)
1/2cup shredded romaine lettuce

Make It

MIX cream cheese and mayo in medium bowl. Add bacon and tomatoes; mix well.

SPREAD onto tortillas; top with lettuce. Roll up tightly.

CUT each into 7 diagonal slices.
source: karft.com

Chunky Fresh Tomato and Basil Sauce

Ingredients

	4 cup(s) fresh tomato(es), Campari, roughly chopped
	1/4 cup(s) basil, cut into ribbons
	3 clove(s) (medium) garlic clove(s), minced
	1 Tbsp balsamic vinegar
	1 1/2 tsp olive oil
	1 tsp table salt
	1/2 tsp black pepper, freshly ground

Instructions

• In a glass, stainless steel or other non-reactive mixing bowl, mix together all ingredients; let stand at room temperature for 15 minutes. Yields about 1/2 cup per serving.

Cucumber Fruit Salsa

Ingredients

• 1 large cucumber, finely chopped
• 2 medium green peppers, finely chopped
• 2 medium tomatoes, finely chopped
• 1 small red onion, finely chopped
• 1 small navel orange, segmented and chopped
• 2 tablespoons lemon juice
• 1 tablespoon minced fresh cilantro
• 1 tablespoon minced fresh parsley
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/4 teaspoon hot pepper sauce
• 1/8 teaspoon pepper
• 1 medium peach, peeled and finely chopped
• 1 small banana, finely chopped

Directions

• In a large bowl, combine the first 12 ingredients. Refrigerate at
• least 30 minutes to allow flavors to blend. Just before serving,
• stir in peach and banana. Yield: 24 servings (1/4 cup each).
• 
  

Nutritional Facts: 1/4 cup equals 15 calories, trace fat (trace saturated fat), 0 cholesterol, 26 mg sodium, 4 g carbohydrate, 1 g fiber, trace protein. Diabetic Exchange: Free food.

Tequila Lime Chicken

Ingredients

4 limes
1 cup tequila
1/4 cup olive oil
2 teaspoons kosher salt
5 cloves garlic
1 jalapeno, sliced
1/2 bunch chopped fresh cilantro
12 boneless, skinless chicken breasts
2 cups grated Monterey Jack
Options for servings:
Corn tortillas
Flour tortillas
Grated Monterey Jack
Pico de gallo
Jalapeno slices
Lime wedges
Avocado slices
Sour cream

Directions

Slice open the limes and squeeze the juice into a food processor or blender. Add the tequila, olive oil, salt, garlic, jalapenos and cilantro. Blend the mixture until totally combined. Add the chicken to a large plastic bag and pour in the lime-tequila mixture. Seal the bag and marinate in the fridge for several hours or overnight.

Remove the chicken from the bag and grill it over medium-high heat. Rotate the chicken 45-degrees on both sides to create nice grill marks, and continue grilling until the chicken is cooked through, 4 to 5 minutes per side.

Melt the Monterey Jack over the top of the sliced chicken breasts.

Slice the chicken and serve it on a plate topped with the sides.

Chicken Salad-Stuffed Peppers

Ingredients

• 4 green onions, finely chopped
• 1/2 cup mayonnaise
• 2 tablespoons lemon juice
• 1/2 teaspoon dried tarragon
• 1/2 teaspoon pepper
• 1/4 teaspoon salt
• 2 cups finely chopped rotisserie chicken
• 1/2 cup shredded Monterey Jack cheese
• 1 celery rib, finely chopped
• 4 medium sweet red peppers
• Crushed potato chips, optional

Directions

• Preheat oven to 350°. In a small bowl, mix the first six
• ingredients. Add chicken, cheese and celery; toss to coat.
• 
  
• Cut peppers lengthwise in half; remove seeds. In a Dutch oven, cook
• peppers in boiling water 3-4 minutes or until crisp-tender; drain.
• 
  
• Place in a greased 13x9-in. baking dish. Fill with chicken mixture.
• If desired, sprinkle with chips. Bake, uncovered, 15-20 minutes or
• until filling is heated through. Yield: 4 servings.
• 
  

Nutritional Facts: 2 stuffed pepper halves (calculated without potato chips) equals 426 calories, 32 g fat (7 g saturated fat), 85 mg cholesterol, 449 mg sodium, 10 g carbohydrate, 3 g fiber, 25 g protein.

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Beef Nachos

Ingredients

	32 item(s) baked low fat tortilla chips
	2 spray(s) cooking spray
	6 oz uncooked 93% lean ground beef
	1/2 tsp dried oregano
	1/2 tsp table salt, or more to taste
	3/4 cup(s) canned diced tomatoes, with adobe (smoky/spicy) or chipolte (hot)
	2/3 cup(s) canned refried black beans
	1/2 cup(s) low fat shredded cheddar cheese, or Mexican cheese blend
	1/2 cup(s) uncooked scallion(s), finely sliced
	2 medium jalapeño pepper(s), finely minced (or to taste; do not touch seeds with bare hands)

Instructions

• Preheat broiler to high. Arrange tortilla chips on a nonstick baking sheet in a single layer but close together; set aside.
  
• Coat a large nonstick skillet with cooking spray; heat over medium heat. Add beef and cook until browned, breaking up meat as it cooks, about 3 to 4 minutes. Season with oregano and salt; stir in tomatoes and beans. Cook until heated through, stirring occasionally, about 3 to 5 minutes.
  
• Spoon beef mixture over chips; sprinkle with cheese. Broil until cheese melts, about 30 seconds to 1 minute. Remove from broiler; sprinkle with scallions and jalapenos. Yields 4 chips with toppings per serving.

Quick Chicken Salad

Quick Chicken Salad

• 2 ( 12.5 oz) cans of chicken (or 3 cups diced cooked chicken)
• 3/4 cup light mayonnaise
• 1 cup red grapes, halved
• 1 green onion, diced
• 1 stalk celery, diced
• 1/2 cup diced apple
• salt and pepper to taste
• pecans or cashews, optional

1. In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper.  Combine until well blended.
2. Serve on rolls, bread, or croissants sprinkle with some cashews or pecans.  This can also be served on a lettuce leaf.

Adapted from Real Mom Kitchen

Grilled Shrimp Panzanella

Ingredients

• 1-1/2 cups Italian salad dressing, divided
• 1 pound uncooked jumbo shrimp, peeled and deveined
• 1 loaf (14 ounces) ciabatta bread, halved lengthwise
• 8 cups torn mixed salad greens
• 3 plum tomatoes, quartered
• 1 cup (4 ounces) crumbled feta cheese
• 1 medium red onion, chopped
• 1/2 cup chopped ripe olives
• 4 garlic cloves, minced

Directions

• Pour 1 cup salad dressing in a large resealable plastic bag. Add the
• shrimp; seal bag and turn to coat. Refrigerate for 30 minutes.
• 
  
• Meanwhile, brush bread with 1/4 cup salad dressing. Grill, uncovered,
• over medium heat for 2-3 minutes on each side or until lightly
• toasted. Cut bread into cubes; set aside.
• 
  
• Drain and discard marinade. Thread shrimp on four metal or soaked
• wooden skewers. Grill, covered, over medium heat for 5-8 minutes or
• until shrimp turn pink, turning once.
• 
  
• In a large bowl, combine salad greens and remaining dressing; toss to
• coat. Add the tomatoes, cheese, onion, olives, garlic, shrimp and
• bread cubes; toss to combine. Yield: 21 servings (3/4 cup each).

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Favorite Fresh Raspberry Pie

Ingredients

• 2 cups all-purpose flour
• 1 tablespoon sugar
• 1/2 teaspoon salt
• 3/4 cup shortening
• 1 egg, lightly beaten
• 3 tablespoons cold water
• 1 tablespoon white vinegar
• FILLING:
• 1-1/3 cups sugar
• 2 tablespoons quick-cooking tapioca
• 2 tablespoons cornstarch
• 5 cups fresh or frozen unsweetened raspberries, thawed
• 1 tablespoon butter
• TOPPING:
• 1 tablespoon 2% milk
• 1 tablespoon sugar

Directions

• In a large bowl, combine the flour, sugar and salt; cut in shortening
• until mixture resembles coarse crumbs. Combine the egg, water and
• vinegar; stir into flour mixture just until moistened. Divide dough
• in half so that one ball is slightly larger than the other; wrap
• each in plastic wrap. Refrigerate for 30 minutes or until easy to
• handle.
• 
  
• Meanwhile, in another large bowl, combine the sugar, tapioca,
• cornstarch and raspberries; let stand for 15 minutes.
• 
  
• On a lightly floured surface, roll out larger ball of dough to fit a
• 9-in. pie plate. Transfer dough to pie plate; trim even with edge.
• Add raspberry filling; dot with butter.
• 
  
• Roll out remaining dough to fit top of pie; place over filling. Trim,
• seal and flute edges. Cut slits in top. Brush with milk; sprinkle
• with sugar.
• 
  
• Bake at 350° for 50-55 minutes or until crust is golden brown and
• filling is bubbly. Cool on a wire rack. Yield: 6-8 servings.
• 
  

Garden Veggie Lasagna

Ingredients

2 medium zucchini, sliced diagonally 1/4-in. thick
2 cups fresh broccoli florets
2 large carrots, julienned
2 medium sweet red peppers, julienned
1/4 cup olive oil
2 garlic cloves, minced
3/4 teaspoon dried thyme
1/2 teaspoon salt
1/2 teaspoon pepper
SAUCE:
2 cups finely chopped baby portobello mushrooms
1 large onion, finely chopped
2 garlic cloves, minced
2 tablespoons olive oil
2 cans (28 ounces each) crushed tomatoes
3 teaspoons Italian seasoning
3/4 teaspoon salt
3/4 teaspoon pepper
FILLING:
1-1/4 cups ricotta cheese
1 package (8 ounces) cream cheese, softened
3/4 cup grated Parmesan cheese
1 egg, lightly beaten
2 teaspoons dried basil

ASSEMBLY:
12 no-cook lasagna noodles
3 cups (12 ounces) shredded Italian cheese blend

Directions

Preheat oven to 425°. Place first nine ingredients in a large
bowl; toss to coat. Arrange on two greased 15x10x1-in baking pans.
Bake 10-15 minutes or until tender, stirring occasionally. Reduce
oven to 350°.
Meanwhile, in a Dutch oven, saute mushrooms, onion and garlic in oil
until tender. Stir in remaining sauce ingredients; bring to a boil.
Reduce heat; simmer, uncovered, 10-12 minutes, stirring
occasionally.
In a large bowl, combine the filling ingredients. Spread 1 cup sauce
into a greased 13x9-in. baking dish. Layer a third of the noodles, a
third of the ricotta cheese mixture, half of the vegetables, a third
of the remaining sauce and a third of the cheese blend; repeat. Top
with remaining noodles, ricotta mixture, sauce and cheese blend.
Cover and bake 35-40 minutes or until bubbly. Let stand 15 minutes
before cutting. Yield: 12 servings.
source: taste of home

Tangy Watermelon Salad

Ingredients

• 14 cups cubed seedless watermelon
• 1 medium red onion, halved and thinly sliced
• 1 cup chopped green onions
• 3/4 cup orange juice
• 5 tablespoons red wine vinegar
• 2 tablespoons plus 1-1/2 teaspoons honey
• 1 tablespoon finely chopped sweet red pepper
• 1/2 teaspoon salt
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic powder
• 1/4 teaspoon ground mustard
• 1/4 teaspoon pepper
• 3/4 cup vegetable oil

Directions

• In a large bowl, combine the watermelon and onions. In a small bowl,
• combine the orange juice, vinegar, honey, red pepper and seasonings;
• slowly whisk in the oil.
• 
  
• Pour over watermelon mixture; toss gently to coat. Cover and
• refrigerate for at least 2 hours, stirring occasionally. Serve with
• a slotted spoon. Yield: 16 servings.
• 
  

Nutritional Facts: 1 serving (3/4 cup) equals 147 calories, 10 g fat (1 g saturated fat), 0 cholesterol, 80 mg sodium,