It's All in the Spice

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.

✿´¯`* *¸¸✿ 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!!!   Also 🐾   Be sure to follow me, I'm always posting new stuff daily! https://www.facebook.com/marcine.jenis1 🐾  

1 cup peanut butter 1 cup packed brown sugar 1 egg ...

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 ...

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

Ingredients   4 cup(s) fresh tomato(es), Campari, roughly chopped    ...

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.

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...

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...

Ingredients 32 item(s) baked low fat tortilla chips    ...

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 In a bowl, combine the chicken, mayo, grapes, green onion, celery, apple, salt, and pepper.  Combine until well blended. 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

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 an...

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 t...

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...

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,