Jalapeno Popper Mac & Cheese

We really liked this.

We added chicken and made it a main dish instead of side.

Jalapeno Popper Mac & Cheese

2 c. Smart Taste elbow macaroni

8 oz Velveeta

2 oz light cream cheese

3 slices bacon, cooked and chopped

1/3 c. diced tamed jalapenos

Boil pasta until al dente’. Drain and add remaining ingredients, stirring until well combined.

Yield: 6 servings. Per serving= 350 Calories; 18g Fat (43.3% calories from fat); 18g Protein; 35g Carbohydrate; 3g Dietary Fiber; 55mg Cholesterol; 1079mg Sodium.

 

Zucchini Tots

Zucchini Tots

2 c. packed shredded zucchini

2 large eggs

2/3 c. shredded Italian blend cheese

1/2 c. Panko

1 TB Italian bread crumbs

1 tsp Italian seasoning

Salt and pepper, to taste

 Preheat oven to 400*. Shred zucchini and place between paper towels; press to remove as much moisture as possible. Place zucchini in large bowl with all remaining ingredients. Mix well. Place spoonfuls onto parchment lined cookie sheets and bake 20-25 minutes until golden brown.

Yield 32 tots. Per tot= 16 Calories; 1g Fat (42.4% calories from fat); 1g Protein; 1g Carbohydrate; trace Dietary Fiber; 13mg Cholesterol; 41mg Sodium

 

Spinach Artichoke Stuffed Chicken

Spinach Artichoke Stuffed Chicken

1 lb large chicken breasts (2 breasts)

4 oz light cream cheese

½ c. frozen spinach, thawed and squeezed dry

½ can artichoke hearts

1 TB ranch dressing powder

Dash garlic powder

1/3 c. shredded parmesan cheese

 

Preheat oven to 450*. Cut a pocket into each breast. Combine cream cheese, spinach, artichokes, ranch powder, garlic powder and parmesan cheese.  Stuff half into each breast and cook 15-20 minutes until no longer pink and juices run clear.

 

Stuffed Pepper Casserole

This was great!

Stuffed Pepper Casserole

1 lb ground beef

1/2 c. diced onion

Dash garlic powder

2 c. diced bell peppers

1/2 tsp salt

1/4 tsp pepper

14.5 oz can diced tomatoes

14.5 oz can beef broth

8 oz can tomato sauce

1 TB soy sauce

1 tsp Italian seasoning

1 c. uncooked wild rice

1 1/2 c. shredded reduced fat cheddar cheese

In large saucepan, cook beef, onion and garlic over med-high heat 5 to 7 minutes. Add bell pepper, salt and pepper. Cook 5 to 7 minutes or until peppers start to soften. Reduce heat to medium; add tomatoes, broth, tomato sauce, soy sauce and Italian seasoning. Stir until well combined. Heat to boiling. Add uncooked rice and return to boiling. Cover and simmer about 25 minutes or until rice is tender. Remove from heat; sprinkle with cheese.

Yield 6 servings.

 

Veggie Fondue

We had a fondue potluck a few weeks ago and it was delicious! A crock pot works fine for fondue (or maybe it’s more like dip how we do it but whatever, it’s still good!)

I made this cheesy fondue and it was really good, pretty thick though.

Veggie Fondue
1/2 c. milk
8 oz reduced fat shredded cheddar cheese
8 oz shredded Monterey Jack cheese
8 oz light cream cheese
1/4 c. chopped green onions
1/2 c. frozen chopped spinach, thawed and drained
1 tsp dry mustard
1 tsp ground cayenne pepper
1 tsp garlic powder
1 tsp black pepper
In 3 quart slow cooker, add all ingredients and cook on low for 2-3 hours; stir mid way.
Yield: 16 (1/4 cup) servings. Per serving= 133 Calories; 9g Fat (65.3% calories from fat); 9g Protein; 2g Carbohydrate; trace Dietary Fiber; 28mg Cholesterol; 277mg Sodium.

Italian Pulled Pork

This makes a ton!

 

Italian Pulled Pork

9 lb shoulder butt roast

3 8 oz tomato sauce w/garlic, oregano and basil

1/2 c sliced pepperoncini peppers

1 TB Italian Dressing mix

Place roast in 5 quart slow cooker and top with 8 oz tomato sauce and peppers. Cook on high 10-12 hours. Remove from crock and place in large bowl. Shred meat and add remaining tomato sauces and seasoning.