Servings: 8  | Prep Time: 15 mins | Cook time: 30 mins | Total time: 45 mins

Ingredients

7 slices fully cooked bacon

2 pounds red potatoes, size C

1 medium sweet onion

1 tbsp peeled garlic, minced

1 tbsp olive oil

1 tsp sea salt

1 tsp black peppercorns, crushed

4 oz. shredded Monterey Jack cheese

1/2 cup mayonnaise

1/2 cup sour cream, fat free

1/4 cup Hendrickson’s fat free vinegar and oil dressing

Instructions

1. 1. Heat oven to 425°F.
   2. Cut bacon into 1/2-inch pieces and cut washed potatoes into 1/2-inch dice.
   3. Toss potatoes and bacon in a microwave-safe dish, covered with a lid.
   4. Microwave on high for 7-10 minutes or until potatoes begin to cook, rotate dish and stir halfway through the cooking time.
   5. Chop onion coarsely and mince garlic.
   6. Transfer mixture to a large baking sheet and combine with onion, garlic, salt and pepper. Spread mixture out evenly.
   7. Roast 20-30 minutes or to desired doneness; stir potatoes. Remove from oven and set aside.
   8. Shred cheese.
   9. To make dressing, combine mayonnaise, sour cream and dressing.
   10. Remove potatoes from microwave; drizzle with oil and toss to coat.
   11. Place potato mixture in a large bowl; toss with cheese and dressing. Serve warm or at room temperature.

Notes:

Remoulade sauce recipe: https://selfproclaimedfoodie.com/remoulade

Ingredients

6 tbsp vegetable oil

3 skinless, boneless chicken breast halves

6 tbsp minced green onion

tbsp minced red bell pepper

1 cup frozen corn kernels

3/4 cup black beans, rinsed and drained

6 tbsp frozen chopped spinach, thawed and drained

6 tbsp diced jalapeño peppers

1 1/2 tbsp minced fresh parsley

1 1/2 tsp ground cumin

1/2 tsp chili powder

1 tsp salt

1/4 cup ground cayenne pepper

2 1/4 tsp cup shredded Monterey Jack Cheese

15 (6 inch) flour tortillas, or 1 package of eggroll wrappers

oil for deep frying

Directions

1. Rub vegetable oil over chicken breast. In a medium saucepan over medium heat, cook chicken approximately 5 minutes per side, until meat is no longer pink and juices run clear. Remove from heat and set aside.
2. Heat remaining vegetable oil in a medium saucepan over medium heat. stir in green onion and red pepper. cook and stir 5 minutes, until tender.
3. Dice chicken and mix into pan with onion and red pepper. mix in corn, black beans, spinach, Jalapeño peppers, parsley, cumin, chili powder, salt and cayenne pepper. Cook and stir for 5 minutes, until well blended and tender. Remove from heat and stir in Monterey Jack cheese so that it melts.
4. Spoon even amounts of the mixture into each tortilla or wrapper. Brush with egg to seal, fold ends, then roll tightly around mixture.
5. In a large, deep skillet, heat oil for deep frying. Deep fry rolls 10 minutes each, or until dark golden brown. Drain on paper towels before serving.

Prep Time: 10 minutes | Cook Time: 33 minutes | Total Time: 43 minutes

Ingredients

1/2 stick butter

1 onion diced

3 cups chicken broth

1 cup  half and half

1 cup milk

2 heads fresh broccoli, chopped

1/3 cup cornstarch

1/4 tsp black pepper

1/4 tsp garlic powder

1/8 tsp dried thyme

Pinch of nutmeg

8 ounces Velveeta  cheese, cubed

11/2 cups sharp cheddar cheese, shredded + additional for garnish

1/2 tsp salt

Directions

1. In a large stock pot, melt butter over medium heat.
2. Saute onion in butter until onions are translucent, about 3-4 minutes.
3. Stir in chicken broth, half and half, bring to boil, then reduce heat and simmer for 10-15 minutes or until broccoli is soft and tender.
4. In a small bowl, whisk together milk and cornstarch. Pour this mixture into the soup pot and stir until soup starts to thicken (3-4 minutes).
5. Stir Pepper, garlic powder, thyme, nutmeg, and sea salt.
6. Drop the heat to low and stir in cubed Velveeta and sharp cheddar cheese.
7. Continue stirring until all of the cheese has melted.
8. Top each bowl of soup with a little extra shredded cheddar cheese and serve immediately.

Total time: 20 minutes | Yield: 5 servings

Ingredients

1/4 cup sun-dried tomatoes (not packed in oil)

1 cup boiling water

3 cups torn leaf lettuce

3/4 cup cubed part-skim mozzrarella cheese

2 ounces sliced pepperoni, quartered (about 1/2 cup)

6 slices red onion, separated into rings

1/2 cup chopped green pepper

1/2 cup chopped sweet red pepper

1/2 cup grape tomatoes, halved

1/4 cup grated parmesan cheese

1/4 cup sun-dried tomato salad dressing

1 tsp Italian salad dressing

1 tsp Italian seasoning

1/2 tsp garlic powder

Directions

1. In a small bowl, combine sun-dried tomatoes  and boiling water. Let stand 5 minutes; drain.
2. In a large bowl, combine lettuce, mozzarella cheese, pepperoni, onion, peppers, grape tomatoes, parmesan cheese and sun-dried tomatoes.
3. In a small bowl, whisk salad dressing, Italian seasonings and garlic powder; drizzle over salad and toss to coat. Serve immediately.

Prep Time: 25 mins | Cook Time: 5 mins | Total Time: 30 mins | Course: Appetizer | Cuisine: Asian | Servings: 12 | Calories: 146kcal

Ingredients

2 tsp vegetable oil

3/4 pound ground pork

salt and pepper to taste

1 tsp minced garlic

1 tsp minced ginger

3 cups coleslaw mix

1/4 cup sliced green onions

1 tbsp soy sauce

1 tsp toasted sesame

12 egg roll papers

1 egg, beaten

oil for frying

Directions

1. Heat the vegetable oil in a large pan over medium high heat. Add the ground pork and season with salt and pepper.
2. Cook, breaking up the pork with a spatula, until meat is browned and cooked through. Add the garlic and ginger then cook for 30 seconds.
3. Stir in the coleslaw mix and green onions. Cook until cabbage is wilted, about 3-4 minutes.
4. Stir in the soy sauce and sesame oil, then remove from heat.
5. Spoon approximately 2-3 tablespoons of filling onto each egg roll wrapper and fold according to package directions, using the beaten egg to seal the edges of the wrappers as you go.
6. Pour 2-3 inches of oil into a deep pot.
7. Heat the oil to 350°F. Fry 3-4 egg rolls at a time, turning occasionally, until browned all over, approximately 3-5 minutes.
8. Drain on paper towels, then serve with dipping sauce of your choice.

Prep Time: 5 mins | Cook Time: 20 mins

Ingredients

1 chicken breast or thigh

2 tablespoons cream cheese

1/2 Jalapeño, diced

salt and pepper to taste

garlic, onion powder or your favorite dry rub seasonings to taste

1 tablespoon avocado oil

1 slice bacon, cooked and crumbled

Instructions

1. Coat chicken with avocado oil. Season with salt, pepper garlic, and additional dry rub seasonings to your liking.
2. Preheat grill or skillet.  Cook chicken 5-10 minutes until fully cooked.
3. Heat the cream cheese in the microwave for 10-20 seconds until melted.
4. Smother the chicken with cream cheese. Sprinkle with diced jalapeño and bacon. Season with salt and pepper to taste (pairs well with roasted summer veggies and grilled asparagus!).

Servings: 24

Ingredients

2 pounds of ground beef

2 cans kidney beans (drained)  – 16oz

1 can black beans (drained) -16oz

1 can stewed tomatoes – 16oz

2 cans tomato sauce- 16oz

Quarter onion

Quarter red bell pepper

Sweet corn – 1 1/2 cups

Chili powder

Cumin

Paprika

Onion powder

Cayenne pepper

Salt

Pepper

For additional heat: finely chopped Serrano peppers or choice of your own hot sauce. Serrano peppers are added at the beginning, hot sauce used throughout cooking to taste.

Instructions

1. First cook the ground beef with the chopped up onion in a pot with olive oil. Season the beef with all the seasoning to taste as it’s cooking.
2. Combine tomato sauce, stewed tomatoes, corn, beans and red bell pepper (I like to smash the stewed tomatoes so that they aren’t big chunks), set on medium high temp stirring occasionally until it all starts bubbling. Turn the temp to medium and continue slow cooking covered for about 1-2 hours. The longer it cooks the better it blends. Use all the seasoning throughout cooking to season to taste—that part is up to you! Cayenne pepper will also add heat the more you use it.

Ingredients

4-6 Chicken Breasts, cooked and shredded

1 Medium onion, chopped

1 Medium bell pepper, chopped

2 cloves garlic, minced

1-2 Tbsp Olive oil

2 14 1/2 oz. cans Ro-tel or diced tomatoes (undrained)

32 oz. chicken broth

1 15 oz. can pinto beans, drained (optional)

2/3 Picante sauce

1 Tbsp Chili powder (or more)

1 tsp. Ground Cumin

1 tsp Salt

Cayenne pepper to taste

Toppings: Grated cheese. sour cream, diced avocado, sliced green onions, tortilla strips.

Directions

1. Cut chicken into 1″ pieces.
2. Cook chicken together with onion, pepper, & garlic in hot oil until lightly browned.
3. Add tomatoes, and next 6 ingredients.
4. Cover, reduce heat, and simmer for 20 minutes.

To serve: Put black beans and tortilla strips in bowl, (optional). Pour soup over beans and tortilla strips. Top with cheese, sour cream, diced avocados, and sliced green onions.