BLT Pasta Salad

BLT Pasta Salad

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 2 hours

Yield: 12 servings

Ingredients

• 1-8 oz. package gluten-free pasta, cooked according to package
• 10 slices bacon, cooked and crumbled
• 1 c. Italian dressing
• ½ c. mayonnaise
• 1 t. spicy mustard
• 1 t. sage
• 1 t. salt
• ¾ t. pepper
• 2 pints cherry tomatoes, chopped in half
• 4 c. spinach, chopped coarsely

Instructions

1. Cook pasta according to package. Cook bacon in 400 degree oven on an aluminum foil lined baking sheet for 10-15 minutes.
2. Mix dressing, mayonnaise, mustard, sage, salt and pepper in a bowl. Once pasta is done cooking, place in a separate bowl and toss with ½ of the dressing mix. Add in cherry tomatoes and bacon and toss again. The pasta will still be warm so it will soak up most of the dressing mixture. Reserve the other ½ of the mix for tossing after salad is chilled for 1 hour.
3. Once pasta has chilled, toss with remaining dressing mix and spinach. Enjoy!

Black Bean Enchiladas

Ingredients

1

tablespoon vegetable oil

1/2

cup chopped onion (1 medium) 

1

teaspoon ground cumin

1

cup Green Giant™ Niblets® frozen whole kernel corn, thawed

3/4

cup Old El Paso™ Thick 'n Chunky medium salsa 

1

can (15 oz) Progresso™ black beans, rinsed and drained

2

cups shredded Monterey Jack cheese (8 oz)

10

corn tortillas (6 inch)

1

can (10 oz) Old El Paso™ enchilada sauce 

Chopped avocado, black olives, sour cream and cilantro, if desired

Directions

• 1 Heat oven to 350°F. Spray 11x7-inch (2-quart) baking dish with cooking spray. In 10-inch skillet, heat oil over medium heat. Add onion and cumin; cook and stir 4 to 5 minutes or until onion is tender. Stir in corn, salsa, beans and 1 cup of the cheese. Remove from heat.
• 2 On microwavable plate, stack tortillas and cover with paper towel; microwave on High 1 minute to soften. Place 1/4 cup bean mixture along center of each tortilla. Roll up tightly, and place seam sides down in baking dish; spoon remaining bean mixture on top. Pour enchilada sauce over enchiladas, spreading to coat all tortillas. Sprinkle with remaining 1 cup cheese.
• 3 Bake 25 to 30 minutes or until cheese is melted and sauce is bubbly around edges. Garnish with remaining ingredients.

Warm Layered Mexican Dip

Warm Layered Mexican Dip
1 can refried beans
8 oz softened cream cheese
1 pouch taco seasoning
1/2 can black beans, rinsed and drained
1 ear of corn, cooked and kernels removed (or 1/2 can whole kernel corn, drained)
1 cup salsa
2 cups shredded cheese (I used a combo of cheddar and mozzarella)
fresh cilantro for garnish

In a small bowl, combine the creamed cheese and taco seasoning well with a fork.  Warm in the microwave for about 30 seconds and set aside.  In a medium sized bowl, combine the black beans, corn and salsa.

Spread the refried beans evenly on the bottom of a round pie plate or an 8x8.  Top with the taco-cream cheese mixture and next layer the corn, black bean and salsa mixture.  Sprinkle shredded cheese evenly over top of layered dip.  Bake in a preheated 350 degree oven for 10 minutes, or until cheese melts.  Garnish with cilantro and serve with your favorite tortilla chips

Lasagna Dip

LASAGNA DIP

 

image: http://cf.diethood.com/wp-content/uploads/2013/02/lasagna-dip-wp.jpg

PRINT

PREP TIME

15 mins

COOK TIME

15 mins

TOTAL TIME

30 mins

 

Cheesy, beefy, warm and cozy, absolutely delicious Lasagna Dip.

Serves: Serves 4 to 6

INGREDIENTS

• 2 tablespoons olive oil
• 1 yellow onion, thinly sliced
• 2 garlic cloves, minced
• ½ cup cremini mushrooms, cleaned and sliced
• ½ pound ground beef
• 1 cup tomato sauce or spaghetti sauce
• salt and pepper to taste
• 1 teaspoon dried oregano
• ½ teaspoon freeze dried basil
• butter for baking dish
• 8-ounces cream cheese, softened
• ½ cup shredded mozzarella cheese
• ½ cup shredded sharp cheddar cheese
• Crackers for serving

INSTRUCTIONS

1. Preheat oven to 375.
2. In a large skillet, heat olive oil over medium heat and add the sliced onion; cook for 3 minutes.
3. Add minced garlic and mushrooms; cook until mushrooms are tender.
4. Add beef and season with salt, pepper, oregano and basil; continue to cook until meat is browned.
5. Stir in tomato sauce and cook for 3 minutes.
6. Grease a round 8-inch baking dish with butter.
7. Spread the cream cheese on the bottom of the dish.
8. Spread the meat mixture over the cream cheese, and top with mozzarella cheese and cheddar cheese.
9. Bake for 15 to 20 minutes, or until hot and bubbly.
10. Serve warm.

Wordpress Recipe Plugin by EasyRecipe

RELATED POSTS

Read more at http://diethood.com/lasagna-dip/#I2rxW60Dd4oaR3xP.99

Cheese Sauce for Cheese Fries and Nachos

INGREDIENTS

• 8 ounces extra sharp cheddar cheese (or a mix of cheddar and pepper Jack—see note), grated on large holes of a box grater
• 1 tablespoon corn starch
• 1 (12-ounce) can evaporated milk
• 2 teaspoons Franks Red Hot or other hot sauce

DIRECTIONS

1. 1.
   Add cheese and cornstarch to large bowl. Toss to combine. Transfer to medium saucepan. Add 1 cup evaporated milk and hot sauce. Cook over low heat, stirring constantly with whisk until melted, bubbly, and thickened (about 5 minutes). Mixture will look thin and grainy at first but will thicken and come together after heating. Thin to desired consistency with additional evaporated milk. Serve immediately with fries, tortilla chips, burgers, or hot dogs.

CROCKPOT TACO TATER TOT CASSEROLE

5.0 from 2 reviews

CROCKPOT TACO TATER TOT CASSEROLE

 

PRINT

Author: Crockpot Gourmet

Serves: 6-8 servings

INGREDIENTS

• 1 pound ground beef
• ½ yellow onion, diced
• 2 cloves garlic, minced
• 1 jalapeño pepper, seeded and diced
• 1 can black beans, drained and rinsed
• 1 can fire roasted tomatoes, drained
• ½ cup frozen corn
• 4 oz whipped cream cheese
• 2 pounds tater tots
• ½ cup salsa
• 8 oz shredded mild cheddar cheese

INSTRUCTIONS

1. In a large skillet over medium high heat add beef, onion, garlic and jalapeño
2. Break up beef as it cooks and stir as needed to brown evenly and cook veggies
3. Once ground beef is fully cook and veggies are softened you can spoon off any excess grease
4. Add black beans, tomatoes, corn and cream cheese and stir to combine well
5. Let heat through for 3-5 minutes
6. Spray slow cooker well with nonstick canola oil spray
7. Add half of tater tots on bottom then top with ground beef mixture
8. Top with remaining tots, drizzle with salsa and cover with cheese
9. Cover and cook on high for 2-3 hours or low for 4-6 or until tater tots are hot and slightly crispy on edges and cheese is fully melted

NOTES

If using a casserole style slow cooker add all filling on bottom and all tots on top then covered with salsa and cheese

Easy Broccoli Salad recipe

Ingredients

• 1-1/2 cups fresh broccoli florets
• 3/4 cup shredded cheddar cheese
• 4 bacon strips, cooked and crumbled
• 1/4 cup finely chopped onion
• 3 tablespoons mayonnaise
• 2 tablespoons white vinegar
• 1 tablespoon sugar

Directions

1. In a bowl, combine the broccoli, cheese, bacon and onion. In another bowl, whisk the mayonnaise, vinegar and sugar. Pour over broccoli mixture and toss to coat. cover and refrigerate for at least 1 hour before serving. Yield: 2 servings.

Nutritional Facts

1 serving (3/4 cup) equals 420 calories, 35 g fat (13 g saturated fat), 63 mg cholesterol, 585 mg sodium, 12 g carbohydrate, 2 g fiber, 15 g protein.

Pasta-less pasta salad

Pasta-less pasta salad

2 zucchinis
1 cup quartered artichoke hearts, drained
10 cherry tomatoes, halved
3 thick slices of provolone cheese, cut into cubes
3/4 cup salami
1/2 small red onion, sliced thin
1/2 cup black olives, quartered
3/4 cup Italian dressing, or to taste

Cut off the ends of your zucchini and then cut the zucchini in half. Place zucchini in spiralizer and slice into zoodles.

Place zucchini noodles in a bowl with artichoke hearts, tomatoes, provolone cheese, salami, red onion, and black olives. Pour the Italian dressing over the pasta salad and toss to combine thoroughly.

Refrigerate for at least 15 minutes. Tip: it's best to leave salad in the refrigerator for 3-4 hours to let the dressing soften the zucchini noodles.

Easy Chicken & Cheese Enchiladas

What You'll Need

1 can (10 1/2 ounces) Campbell’s® Condensed Cream of Chicken Soup or (10 1/2 ounces) Campbell’s® Condensed 98% Fat Free Cream of Chicken Soup 
1/2 cup sour cream 
1 cup Pace® Picante Sauce 
2 teaspoons chili powder 
2 cups chopped cooked chicken 
1/2 cup Monterey Jack cheese 
6 each (6-inch) flour tortillas, warmed 
1 small tomato, chopped (about 1/2 cup) 
1 green onion, sliced (about 2 tablespoons) 

How to Make It

• 1
  Heat the oven to 350°F. Stir the soup, sour cream, picante sauce and chili powder in a medium bowl.
• 2
  Stir 1 cup soup mixture, chicken and cheese in a large bowl.
• 3
  Divide the chicken mixture among the tortillas. Roll up the tortillas and place seam-side down in an 11 x 8 x 2-inch baking dish. Pour the remaining soup mixture over the filled tortillas. Cover the baking dish.
• 4
  Bake for 40 minutes or until the enchiladas are hot and bubbling. Top with the tomato and onion.

Baked Chicken and Rice With Black Beans

Ingredients

• Print Recipe
• Email

• Save Recipe
• Add to Shopping List

1 (10-oz.) package yellow rice mix

1 cup chopped onion

1/2 cup chopped green bell pepper

1/2 cup chopped carrot

1 tablespoon olive oil

2 cups cubed cooked chicken

1 (15-oz.) can black beans, drained

1 (10-oz.) can diced tomatoes and green chiles, undrained

2 cups (8 oz.) grated Monterey Jack cheese

Preparation

1. Preheat oven to 350°. Prepare rice according to package directions.

2. Meanwhile, sauté onion, bell pepper, and carrot in hot oil in a medium skillet over medium heat 10 minutes or until tender.

3. Combine hot cooked rice, onion mixture, chicken, beans, diced tomatoes and chiles, and 1 1/2 cups cheese in a large bowl. Spoon into a lightly greased 3-qt. or 13- x 9-inch baking dish; sprinkle with remaining 1/2 cup cheese.

4. Bake, covered, at 350° for 30 minutes; uncover and bake 10 minutes or until cheese is melted.