Thursday, October 23, 2014

Crock Pot Mexican Dip

Just a little different from the cheesy sausage dip.  So good with whole wheat scoops!

Crock Pot Mexican Dip
from Eat This Up

1 lb ground beef
1 onion, diced
1 tsp minced garlic
2 lb Velveeta
2 tbsp diced Jalapeno peppers
1 tbsp taco seasoning
2 cans of Rotel

Brown the ground beef, onions and garlic.  Drain the grease.  Add 1/4 cup water, jalapenos and taco seasoning.  Stir and cook over medium heat for 10 minutes.  Transfer mixture to a crock pot.  Cut Velveeta into cubes and add to crock pot.  Add Rotel to crock pot.  Cook over low heat for 1 hour and reduce to warm.

Wednesday, October 22, 2014

Boursin Deviled Eggs

Oh my.  I do not make enough deviled eggs.  Most people don't love my Buffalo Chicken Deviled Eggs, so I don't make them often or for gatherings.  These, I hope will have a broader fan base.  I really, really like them.  I just used a 5.2 oz box of Boursin, so the garlic and herb flavor is there, but not overwhelming.

Boursin Deviled Eggs
adapted from Savory Simple

12 large eggs, hard boiled
1/2 cup nonfat Greek yogurt
1 5.2 oz package Garlic & Fine Herbs Boursin Cheese, softened
1/2 tsp salt
1 1/2 tsp lemon juice
ground black pepper to taste (I used A LOT and kept tasting as I added it - I think to offset the lemon juice)

Cut the eggs in half and put the yolks in a bowl.  Smash with a fork.  Add the yogurt and Boursin, salt, lemon juice and black pepper.  Mix completely.  Put the mixture in a quart sized resealable bag and cut the bottom tip with scissors to make a small hole.  Refill all of the egg whites.  Refrigerate for an hour and serve.

Thursday, October 16, 2014

Bacon Double Cheese Dip

Monday Night Football dip!  It really needs hot sauce or buffalo sauce.

Bacon Double Cheese Dip
from Recipes that Crock

8 pieces of bacon, cooked and crumbled
2 8 oz. bricks of cream cheese, softened
1 cup mayo or plain Greek yogurt
2 8 oz. packages of favorite shredded cheese (I used triple cheddar)
2 green onions, finely chopped

Beat together cream cheese and mayo/yogurt.  Stir in shredded cheese.  Add remaining ingredients and transfer mixture to crock pot.  Cook on low for 3 hours or until hot and smooth.  Serve with chips or crackers.

Wednesday, October 15, 2014

Skinny Basil Pesto

Best lunch ever.  This took all of about 10 minutes to put together.  I will make this all the time!  So delicious!

Skinny Basil Pesto
from Skinnytaste

1 cup basil leaves
1 garlic clove
1/4 cup grated Parmesan
salt & pepper to taste (I didn't add any salt)
2 1/2 tbsp olive oil

In a food processor, pulse basil, garlic, salt & pepper until smooth.  Slowly add the olive oil while pulsing.  Serve, refrigerate or freeze in resealable bags.

Sunday, October 12, 2014

Chicken & Zucchini Meatballs

Yep!  So good.

Chicken & Zucchini Meatballs
from Casa de Crews

1 lb ground chicken breast
3 garlic cloves, minced
1/4 cup red onion
1 medium zucchini, shredded
1 tsp salt
1 tsp pepper
1 tsp oregano
1 egg, whisked well

Preheat oven to 400F.  Line baking sheet with parchment paper (or foil and non-stick spray).  Combine all ingredients.  Form mixture into approx 1" balls.  Cook for 20 minutes or until meatballs are firmed up and not looking too wet.

Kale Avocado Wrap

I hate that this is a "recipe" for a sandwich.  My friend made this when we had lunch at her house.  Yes, I made her send me the recipe.  Here it is!

Kale Avocado Wrap
from Mind Body Green

1 cup kale, shredded
1 tbsp olive oil
juice of 1 lime
1/8 tsp salt
1 tbsp hummus
1/2 avocado, sliced
2 tbsp feta cheese
Spinach wrap

In a small bowl, combine kale, olive oil, lime juice and salt.  Massage kale with your hands for two minutes or until it feels soft and not dry.  Set aside.  Assemble the wrap in the following order:  hummus, avocado, feta and the kale mixture.

Crockpot Tortellini with Spinach and Tomatoes

Someone posted this on Facebook as "THE BEST Crockpot meal."  Well, not really, but it was pretty tasty.  I accidentally made it in the summer, but it would be phenomenal fall and winter food.

Crockpot Tortellini with Spinach and Tomatoes
from someone on Facebook

1 bag of frozen tortellini
1 small bag of fresh spinach
2 cans Italian-style diced tomatoes
4 cups vegetable broth
1 block of cream cheese, in chunks

Put all of the ingredients in the crockpot and cook on low for 5-6 hours.

Pizza Dip

This is just embarrassing to even share.  It's literally 3 ingredients in a crock pot.  A monkey could make this.  It's so delicious, though!  And you can totally mix it up by using different kinds of pasta sauce.  It's best served with sliced baguette.

Pizza Dip

1 jar of pasta sauce
1 bag of bite size pepperoni
~2 cups shredded mozzarella

Throw it all together in a crockpot and heat through.