Three Cheese Nachos Recipe

TOTAL TIME: Prep/Total Time: 25 min.

MAKES: 10-12 servings

Ingredients

• 2 packages (one 8 ounces, one 3 ounces) cream cheese, softened

• 1 can (4 ounces) chopped green chilies

• 3 tablespoons chopped onion

• 2 garlic cloves, minced

• 1 tablespoon canned chopped jalapeno pepper

• 1-1/2 teaspoons ground cumin

• 1-1/2 teaspoons chili powder

• 2 cups cubed cooked chicken

• 2 cups (8 ounces) shredded Monterey Jack cheese, divided

• 1 package (14 ounces) pita bread (6 inches)

• 1 cup (4 ounces) shredded cheddar cheese

• Salsa, optional

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Nutritional Facts

1 serving (3 each) equals 339 calories, 20 g fat (12 g saturated fat), 77 mg cholesterol, 478 mg sodium, 21 g carbohydrate, 1 g fiber, 19 g protein.

Directions

1. In a large bowl, beat the cream cheese, chilies, onion, garlic, jalapeno, cumin and chili powder until smooth. Stir in chicken and 1 cup Monterey Jack cheese.
2. Split each pita into two circles. Spread 1/4 cup of chicken mixture on each circle; place on ungreased baking sheets.
3. Bake at 400° for 5-10 minutes. Combine the cheddar cheese and remaining Monterey Jack; sprinkle over circles. Bake 5 minutes longer or until cheese is melted. Cut into wedges and serve with salsa if desired. Yield: 10-12 servings.

Bacon Chicken Club Pizza

Ingredients

·        1 prebaked 12-inch pizza crust

·        4 ounces cream cheese, softened

·        1 shallot, minced

·        2 cups shredded rotisserie chicken

·        1-1/2 cups (6 ounces) shredded Monterey Jack cheese

·        1 cup (4 ounces) shredded sharp cheddar cheese

·        8 slices ready-to-serve fully cooked bacon, cut into 1-inch pieces

·        1/4 cup sour cream

·        3 tablespoons 2% milk

·        2 teaspoons ranch salad dressing mix

·        1 cup shredded lettuce

·        1 plum tomato, seeded and chopped

Directions

·        Place crust on an ungreased pizza pan. Combine cream cheese and

·        shallot; spread over crust. Top with chicken, cheeses and bacon.

·         

·        Bake at 425° for 12-15 minutes or until edges are lightly browned

·        and cheese is melted.

·         

·        Meanwhile, in a small bowl, combine the sour cream, milk and dressing

·        mix. Sprinkle lettuce and tomato over pizza; drizzle with dressing.

·        Yield: 8 slices.

Healthy Coconut Shrimp - baked

Makes 4 Meal Servings, or 6-8 Appetizer Servings
Ingredients:
• 1 lb. Large Shrimp, shelled with tail on
• 1 tsp Salt
• 1/2 tsp Pepper
• 1/2 tsp Garlic Powder
• 1 tsp Paprika
• 1/2 Cup All Purpose Flour
• 2 Eggs, lightly beaten
• 1 1/2 Cups Unsweetened, Flaked Coconut
• Nonstick Cooking Spray
For the Orange Marmalade Dipping Sauce:
• 1 Cup Orange Marmalade
• 2 Tbsp. Rice Vinegar (or Apple Cider vinegar)
• 2 tsp Horseradish
• 2 tsp Dijon Mustard
• 1/4 tsp Salt
• 1/4 tsp Pepper
Directions:
1. Place shrimp in a bowl and add salt, pepper, paprika, and garlic powder. Mix together gently.
2. In three separate plates or shallow bowls fill one with the flour, one with the eggs, and one with coconut.
3. Dip spice coated Shrimp with flour, then egg, then press in coconut on each side of shrimp. Place coated Shrimp on a baking sheet coated with nonstick spray.
4. Once all Shrimp are coated, spray Shrimp evenly with nonstick spray. Then bake at 425 degrees for 15 minutes.
5. While Shrimp are baking mix together orange marmalade, rice vinegar, Dijon, horseradish, salt and pepper in a small bowl.
6. Once Shrimp are baked serve with the dipping sauce.

Cheesy Macho Nachos

INGREDIENTS

2 teaspoons oil 
1 small yellow onion, diced 
1/2 pound ground beef 
1 tablespoon ancho chili powder (regular chili powder is fine if you don’t have the ancho variety) 1/2 teaspoon cumin 
1/4 teaspoon cayenne pepper 
1/4 teaspoon salt 
1 bag (about 12 ounces) corn tortilla chips 
4 cups cheese of your choice (I used two cups White Vermont Sharp Cheddar and two cups Yellow American Cheese from the deli) Sour Cream Salsa Pickled jalapeños DIRECTIONS 

Pre-heat your oven to 400 degrees. In a large skillet heat oil over medium heat. Sauté the onion until translucent.  Turn the heat up to medium-high and add the ground beef to the pan. Use a large spoon or other utensil to break the meat up. Add in cumin, cayenne pepper, chili powder, and salt. Cook until the ground beef is cooked through, then drain off any excess fat. In a large 9×13 inch casserole dish, spread out half the chips. Spoon half of the meat on the chips, and half of the cheese. Repeat with the remaining chips, meat, and cheese. Place in the oven for 10-12 minutes, or until all of the cheese is melted. Serve with salsa, sour cream, pickled jalapeños, and any other toppings you’d like.

Corn Fritters

INGREDIENTS
■2 boxes jiffy cornbread mix
■2 cups sweet frozen corn, thawed
■2 jalapenos, seeds removed and chopped
■2 eggs
■1 cup milk
■6 green onions, chopped
■4 cloves garlic, chopped
■½ teaspoon cayenne pepper
■½ teaspoon pepper
■2/3 cup vegetable oil

GET COOKING
1.Combine all ingredients, except for the oil, and mix well.
2.In a skillet over medium heat, heat the oil. Once the oil is hot, pour about 2 to 3 tablespoons of the corn mixture into the skillet, similar to making a pancake.
3.Repeat all the way around a skillet over medium heat, heat the oil. Cook fritters on one side until lightly browned, then flip, and continue to cook until the other side is golden brown.
4.Repeat with remaining batter. Place fritters on a paper towel to cool. These fritters are great served hot or at room temperature.

Barbecued Chicken Nachos

16

cups corn tortilla chips

3

cups cut-up cooked chicken

1 1/3

cups barbecue sauce

2

cans (15 ounces each) chili beans in sauce, undrained

2

cans (2 1/4 ounces each) sliced ripe olives, drained

2

large tomatoes, chopped (2 cups)

6

cups shredded Colby-Monterey Jack cheese (24 ounces

Directions

• 1Heat coals or gas grill for direct heat. Spray two 30x18-inch pieces of heavy-duty aluminum foil with cooking spray.
• 2Spread tortilla chips on centers of foil pieces. Mix chicken and barbecue sauce. Spoon chili beans, chicken mixture, olives, tomatoes and cheese on chips.
• 3Wrap foil securely around tortilla chips. Cover and grill foil packets, seam sides up, 4 to 6 inches from medium heat 8 to 10 minutes or until cheese is melted.

Bean Pot BBQ Meatballs

Costco and Sam's club have some delicious already made meatballs in their frozen section. Or any other grocery store will have them too, but I like the taste of Costco the best.

Empty the frozen bag of meatballs into a Bean Pot. Add bottle of BBQ sauce and small jar of grape jelly. Place Bean Pot in microwave and cook for 5 min or until heated through.

Jalapeno Popper Dip

1- 8 ounce package cream cheese, softened
1/2 cup mayonnaise
1/2 cup shredded Mexican blend cheese
2 T. Parmesan cheese
2 T. Bacon Pieces or Real Bacon Bits
1/4 cup chopped green chilies (do not need to drain)
1/4 cup canned diced jalapenos- double if you like heat (do not need to drain)
Topping:
1/4 cup crushed gluten free cracker crumbs 
1/4 cup Parmesan cheese
2 T butter, melted

In a bowl combine the cream cheese, mayo, shredded cheese, Parmesan, bacon, chilies, and jalapenos. Mix together until completely combined and creamy.  Spread the dip mixture into a well greased casserole dish. 

Prepare the topping. Combine the Parmesan cheese and gluten free cracker crumbs. Evenly spread the mixture over the dip. Pour the melted butter over the top of the parmesan and cracker crumb mixture.

Bake at 375 deg. for 20-30 minutes or until topping is a golden brown and dip mixture is heated through. Do not overcook or the dip will become greasy and separate. Serve with gluten free crackers, corn chips, veggies, or tortilla chips. This recipe can be doubled for larger parties and celebrations. 

Bacon Wrapped Lil' Smokies

Ingredients

1    pound    bacon 
1    package(s)    smoked sausage ( 16 oz, Little Smokies ) 
1/4    cup    brown sugar 

Directions

Preheat oven to 350 degrees. Take Bacon out of package and cut into thirds ( cut while all the bacon is still clumped together, it's a heck of a lot easier). Take each little smoky sausage and wrap it in one of the bacon thirds. Secure with a tooth pick. Place the bacon wrapped smokies on a cookie sheet and sprinkle with brown sugar. ( I like to be generous with the brown sugar..the more the better :)

Place in preheated oven and cook for 45 minutes. Serve!

Read more at http://myrecipemagic.com/recipe/recipedetail/bacon-wrapped-lil-smokies#rR2qZWk97FYRmVlk.99

Cherry Apple Jell-O Salad

3 pkgs. (the small boxes) cherry jell-o

 3 cups boiling water

 1/4 cup sugar

 3/4 cup orange juice

 1 (20 oz.) can crushed pineapple (juice and all)

 5 cups grated apple

 Sweetened whipped cream ( I whip up one cup of cream)

 Mix jell-o, boiling water, and sugar together for 2 minutes. Add orange juice. Let sit and cool while you grate the apples. Add apples and can of pineapple. Put in a 9 x 13 dish and refrigerate until set. Top with sweetened whipped cream.

Bean Pot 5 minute Jello Salad

This is amazing in a cold Bean Pot - Put your Bean Pot in the Freezer for a couple of hours - take it out and make this salad in the Bean Pot and you're ready to walk out the door to your cookout with a dish that will ...stay cool for quite awhile in the warm weather.
Ingredients:
1 8 oz container of low fat Cool Whip
1 4 oz container of Strawberry Jello
1 12 oz container of fat free Cottage Cheese
1/2 pound of Strawberries, sliced
1 Banana, sliced

Directions:
Put the cool whip and jello in a large mixing bowl and whisk until they are well blended and most of the jello dissolves into the cool whip. Next fold in the cottage cheese, strawberries and bananas. Stick into the refrigerator until you are ready to eat!
http://www.sixsistersstuff.com/2013/06/5-minute-jello-salad.html

Black Bean Dip

 15 oz. can black beans (rinsed and drained)
1 8 oz can shoe-peg corn - drained
1 14.5 oz can diced tomatoes - drained
1 10 oz can Rotel - drained
8 oz. Italian Dressing...
1 medium onion - chopped
1 medium jalapeno (optional)
Mix together in the Bean Pot and chill for 1 hour before serving - delish!

Grilled Bacon Ranch Chicken Skewers

• 1/3 cup ranch dressing
• 1 teaspoon hot chile paste (such as sambal oelek)
• 4 skinless, boneless chicken breast halves - cut into 1 inch pieces
• 24 (1-inch) pieces red onion
• 12 slices thick... cut bacon
• salt and black pepper to taste
• 12 (6 inch) bamboo skewers, soaked in water for 2 hours

Directions
1. Whisk together ranch dressing and hot chile paste in a large bowl.
2. Mix in chicken pieces and toss to evenly coat. Cover the bowl with plastic wrap and marinate in the refrigerator for 1 to 3 hours.
3. Preheat an outdoor grill for medium-high heat and lightly oil the grate.
4. Remove chicken from the bag and transfer to a plate or baking sheet lined with paper towels. Pat chicken pieces dry with more paper towels.
5. Thread a piece of onion about 1 1/2 inches down the skewer.
6. Thread the end portion of one strip of bacon onto skewer so the rest of the strip is hanging down. Skewer on a piece of chicken; thread on the next portion of the bacon. Turn the skewer so that the long end of the bacon is again hanging down. Repeat this process of skewering and turning until the entire strip of bacon is threaded, using 4 to 5 chicken pieces.
7. Thread a second piece of onion onto the end of the skewer.
8. Repeat steps 5 through 7 for all twelve skewers.
9. Season chicken skewers with salt and pepper as desired.
10. Cook the skewers on the preheated grill, turning every 3 to 4 minutes, until nicely browned on all sides and the meat is no longer pink in the center, 12 to 16 minutes total per skewer. Serve with ranch dressing as a dipping sauce
http://allrecipes.com/Recipe/Bacon-Ranch-Chicken-Skewers/Detail.aspx?src=VD_Summary

Hawaiian Chicken Kabobs

• 3 tablespoons soy sauce
• 3 tablespoons brown sugar
• 2 tablespoons sherry
• 1 tablespoon sesame oil
• 1/4 teaspoon ground ginger ...
• 1/4 teaspoon garlic powder
• 8 skinless, boneless chicken breast halves - cut into 2 inch pieces
• 1 (20 ounce) can pineapple chunks, drained
• skewers
Directions
1. In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger, and garlic powder. Stir the chicken pieces and pineapple into the marinade until well coated. Cover, and marinate in the refrigerator at least 2 hours.
2. Preheat grill to medium-high heat.
3. Lightly oil the grill grate. Thread chicken and pineapple alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until chicken juices run clear.
http://allrecipes.com/recipe/hawaiian-chicken-kabobs/detail.aspx?src=VD_Summary

Easy Chilaquiles

1 ½ cups green tomatillo salsa
½ cup sour cream
8 Old El Paso® taco shells (from 4.6 oz box)
2 cups shredded deli rotisserie chicken (from 2-lb chicken)...
2 cups shredded Monterey Jack or mozzarella cheese (8 oz)
Additional green tomatillo salsa, if desired
• Heat oven to 350°F. Spray 2-quart casserole with cooking spray. In medium bowl, mix 1 1/2 cups salsa and the sour cream.
• Break taco shells into bite-size pieces. Place half of taco shell pieces in casserole. Top with shredded chicken and half of the salsa mixture. Top with half of the cheese. Repeat with remaining taco shell pieces, salsa mixture and cheese.
• Bake uncovered about 30 minutes or until cheese is melted and top is golden brown. Let stand 5 minutes before serving. Serve with additional salsa.
Although traditionally served for breakfast, this recipe makes a delicious lunch or dinner.
Green tomatillo salsa, or salsa verde, is found in the Mexican aisle of most grocery stores
http://www.pillsbury.com/recipes/easy-chilaquiles/94085b65-9de5-4f92-85f2-e7e0cbf63ea4

Creamy Grape Dessert

 1 Lb. green seedless grapes, washed and dried well
1 Lb. red seedless grapes, washed and dried well
8 Oz. fat free Greek yogurt
4 Oz. light cream cheese, softened
¼ cup agave (or sugar)...
1 teaspoon vanilla extract
Topping:
2 tbsp. brown sugar, packed
½ cup chopped walnuts (or pecans
Directions
Cut grapes in half and set aside.
Mix yogurt, cream cheese, agave and vanilla until blended well. Stir grapes into mixture, and pour in large serving dish.
Combine brown sugar and crushed walnuts. Sprinkle over top of grapes to cover completely. Chill until ready to serve
http://www.keyingredient.com/recipes/13602166/creamy-grape-dessert/

Cheesy Baked Dip

8 oz. sour cream
8 oz. cream cheese
16 oz. cheddar cheese, grated (sharp or mild)
4 oz. chopped green chilies
Green onion (suit your own taste)
1 c. chopped ham
1/2 pound chopped bacon
1 round bread loaf, hollowed out

Mix first seven ingredients together and put into the hollowed out bread loaf. Bake at 350 degrees uncovered for one hour. Serve with leftover bread or chips.