Very Berry Sugar Cookie Cobbler

Ingredients

• 2 (12 ounce) bags frozen mixed berries, thawed
• 1 (21 ounce) cans apple pie filling
• 1/3 cup sugar
• 1 1/2 teaspoons cinnamon
• 1 (18 ounce) packages prepared cookie dough

Directions

1. Preheat oven to 350°.
2. In large bowl, mix berries, pie filling, sugar and cinnamon.
3. Transfer fruit mixture to 9 x 13 baking dish.
4. Crumble cookie dough over fruit, covering thickly and completely.
5. Bake uncovered until cookie crust is golden and crisp and juices are bubbly, about 45 minutes.

Slow-Cooker Creamy Ranch Pork Chops

Ingredients

4 bone-in pork loin chops (2 lb)

1 package (1 oz) ranch dressing and seasoning mix

1 can (18 oz)  creamy mushroom soup

2 tablespoons cornstarch

Directions

1. Spray 3 1/2- to 4-quart slow cooker with cooking spray. Sprinkle both sides of pork chops with ranch dressing mix. Place pork chops in slow cooker. Pour soup over pork chops.
2. Cover; cook on Low heat setting 5 to 6 hours or until fork-tender. Remove pork chops from slow cooker, and place on plate; cover to keep warm.
3. In small bowl, stir cornstarch and 2 tablespoons water until well blended; stir into mushroom sauce in slow cooker. Cook on Low heat setting 3 to 5 minutes or until thickened. Serve over pork chops.

One-Pot Taco Casserole

Ingredients

• 2 pounds lean ground turkey
• 1 (15 ounce) can of corn, drained and rinsed
• 1 (15 ounce) can black beans, drained and rinsed (or 1 3/4 cups cooked)
• 1.5 cups restaurant-style salsa, I used medium
• 1/2 large onion (3″ in diameter)
• 1 tablespoons taco seasoning
• salt and pepper to taste
• 1 cup shredded Mexican cheese

Directions
Preheat oven to 375ºF.
In a large bowl, mix together ground meat, diced onion, and salsa. Then, season with taco seasoning, salt, and pepper.
Place mixture into a large casserole dish. Then, pour on a can of black beans and corn.
Bake at 375ºF for 45 minutes. Use a large spoon to remove and grease that has come to the top. Sprinkle on cheese, place back in the oven for about 30 more minutes. Remove any more grease that has come to the top.
Serve with hard shell tacos, Greek yogurt or sour cream, and avocado.

Nutrition Information
Serves: 8 | Serving Size: 1 cup
Per serving: Calories: 316; Total Fat: 12g; Saturated Fat: 4g; Monounsaturated Fat: 0g; Cholesterol: 94mg; Sodium: 734mg; Total Carbohydrate: 25g; Dietary Fiber: 6g; Sugars: 5g; Protein: 28g

Sweet Potato Rounds with Guacamole

Ingredients

• 1 large sweet potato
• Cooking spray
• Salt, to taste
• 2 slices thick-cut bacon, chopped
• Green onions, chopped (optional garnish)
• Grated cotija cheese (optional garnish)

For the guacamole:

• 1 large avocado, peeled
• 2 tablespoons fresh lime juice
• 1 jalapeño, seeded and finely chopped
• 1 clove garlic, minced
• 3 tablespoons finely chopped red onion
• Salt, to taste

Directions

Preheat oven to 400°F. Slice the sweet potato into 1/2-inch thick rounds. (You should have 12 slices.) Lightly coat both sides of the sweet potato slices with cooking spray, sprinkle with salt and place on a baking sheet. Bake for 20 minutes, flip, then bake for another 10–15 minutes, or until rounds are cooked through and crispy on the edges. Remove from heat and let cool.
Meanwhile, cook bacon over medium heat, flipping occasionally, until crispy, about 5 minutes. Transfer bacon to a cutting board and chop into pieces once cool enough to handle.
Mash guacamole ingredients with a fork until desired consistency is reached.
Top sweet potato rounds with guacamole, bacon, green onion and cotija cheese, if using.

Nutrition Information
Serves: 6 |  Serving Size: 2 rounds
Per serving: Calories: 112; Total Fat: 7g; Saturated Fat: 1g; Monounsaturated Fat: 1g; Cholesterol: 3mg; Sodium: 170mg; Carbohydrate: 12g; Dietary Fiber: 4g; Sugar: 3g; Protein: 3g

Slow-Cooker Italian Meatball Soup

Ingredients

1 bag (16 oz) frozen cooked Italian meatballs, thawed

1 3/4  beef flavored broth (from 32-oz carton)

1 cup water

1 can (14.5 oz) diced tomatoes with basil, garlic and oregano, undrained

1 can (19 oz) cannellini beans, drained

1/3 cup shredded Parmesan cheese

Steps

• 1 Spray 3- to 4-quart slow cooker with cooking spray. Mix all ingredients except cheese in cooker.
• 2 Cover; cook on Low heat setting 8 to 10 hours.
• 3 Garnish individual servings with cheese.

Chicken Tater Tot Casserole

Ingredients

• 1/4 cup 2% low-fat milk
• 1 cup low-fat sour cream
• 1 (10 ounce) cans condensed cream of chicken soup
• 2 boneless skinless chicken breasts, cooked & cubed
• 16 ounces frozen tater tots
• 1 1/2 cups shredded Colby-monterey jack cheese

Directions

1. Mix all the ingredients together in a 9x12 glass baking dish.
2. Bake in a preheated 350F oven for 45 minutes.
3. Serve hot.

Best Mexican Cheese Corn Dip Ever

Ingredients

• 3 (11 ounce) cans mexicorn whole kernel corn, drained
• 2 cups shredded cheddar cheese
• 1 (7 ounce) cans diced green chilies
• 2/3 cup green onion, chopped
• 3/4 teaspoon ground cumin
• 1/2 teaspoon black pepper
• 3/4 cup mayonnaise
• 1 (8 ounce) containers sour cream

Directions

1. In a medium to large bowl, Combine sour cream,mayonnaise and cumin.
2. Stir well.
3. Add corn,cheese,chiles,black pepper,and onions to the sour cream mixture.
4. Stir with a wooden spoon (are whatever you have) til all is combined.
5. Cover and chill for 2 hours or overnight.
6. (overnight is what I do, the seasonings are blended in better) Serve with warm tortilla chips.