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.
Advertisements

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.

 

One Pot Mexi Spaghetti

Brian didn’t realize he ate veggie crumbles! He did know it wasn’t beef though.  🙂

One Pot Mexi Spaghetti

12 oz ground beef or veggie beef substitute

1- 2 TB taco seasoning

10 oz Rotel tomatoes w/green chilies

¼ c. tamed jalapenos

6 oz spaghetti pasta

3 c. water

1 c. salsa

½ c. shredded low fat cheddar cheese

½ c. shredded low fat mozzarella cheese

In large saucepan, cook veggie crumbles, taco seasoning and tomatoes.  Add jalapenos, pasta and water; simmer on medium heat.  When water is cooked out, add cheese.

Yield: 4 servings. Per serving= 409 Calories; 13g Fat (27.3% calories from fat); 33g Protein; 43g Carbohydrate; 10g Dietary Fiber; 23mg Cholesterol; 1252mg Sodium.

Chicken Jalapeno Poppler Sliders

Yum!!

Chicken Jalapeno Popper Sliders

12 Hawaiian rolls

2 c. cooked, diced chicken breast

4 oz light cream cheese

1/3 c. diced tamed jalapenos

3 slices cooked, crumbled turkey bacon

5 slices thin pepperjack cheese

1 TB butter, melted

Dash garlic powder

 

Preheat oven to 400*. Cut rolls in half and place in 13×9 pan. Combine chicken, cream cheese, jalapenos and bacon; smooth over rolls. Top with pepperjack slices and then the tops of the rolls. In small cup, melt butter with garlic powder. Pour over the rolls. Bake 12-15 minutes.

Yield: 12 sliders. Per slider= 192 Calories; 9g Fat (40.2% calories from fat); 13g Protein; 16g Carbohydrate; trace Dietary Fiber; 45mg Cholesterol; 240mg Sodium.

Peanut Butter Cookie Lasagna

Delicious!  pblasagna

Peanut Butter Cookie Lasagna

2 pkgs family size Nutter Butter cookies

2 pkgs instant, sugar free vanilla pudding

4 c. skim milk

8 oz Cool Whip Lite

½ c. peanut butter (I would use 1/3 c. caramel syrup instead)

30 mini Reese’s peanut butter cups, chopped

 

Layer 1 package cookies in 13×9 pan. Heat peanut butter in microwave and pour ½ over cookies. Combine pudding mix and milk; pour half over cookies. Top with half the Cool Whip. Then top with half the peanut butter cups. Add another layer of cookies, add rest of pudding, top with remaining pudding, Cool Whip and peanut butter cups. Refrigerate overnight.

Yield: 15 servings. Per serving= 421 Calories; 20g Fat (41.0% calories from fat); 9g Protein; 54g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 489mg Sodium.