3-ingredient pizza sticks

3-INGREDIENT PIZZA STICKS

yield: 12 SERVINGS

 

prep time: 5 MIN

 

cook time: 40 MIN

 

total time: 45 MIN

These crispy Pizza Sticks are bursting with a full stick of string cheese each and loads of pepperoni for the ultimate fried pizza snack. Only 3 ingredients!

12 egg roll wrappersINGREDIENTS:

• 12 mozzarella string cheese sticks, sliced mostly through lengthwise
• Mini pepperonis
• 2 quarts canola or vegetable oil
• Marinara dipping sauce, for serving

DIRECTIONS:

1. Set up an area for assembling the pizza sticks. Working with one egg roll wrapper at a time, lay an egg roll wrapper on a plate. Arrange a cheese stick at one end.
2. Fill the cheese stick with pepperoni where it has been sliced lengthwise and arrange additional pepperoni in a line next to the cheese slice. Brush all the edges of the egg roll wrapper with water.
3. Starting at the end of the wrapper with the cheese stick, roll the wrapper tightly around the cheese stick and the pepperoni. When the cheese stick is about 75% rolled, fold in the sides like a burrito and continue rolling.
4. Seal the edges of the egg roll wrapper on itself. Set aside on a plate covered with a damp paper towel and repeat with remaining wrappers, cheese, and pepperoni.
5. Heat oil in a sauce pan, stock pot, or electric deep fryer to 350°F. Working in batches, deep-fry 3 to 4 pizza sticks at a time until the egg roll wrapper is golden brown on all sides, about 3 minutes. Remove to a plate lined with paper towels and repeat with remaining pizza sticks.
6. Serve pizza sticks warm with the marinara dipping sauce on the side if desired.

http://www.culinaryhill.com/3-ingredient-pizza-sticks-recipe/

3-ingredient Bean Dip

3-Ingredient Bean Dip

Need a tasty appetizer in less than 30 minutes to feed a crowd? This 3-ingredient bean dip is your answer! Cheesy and filling dip with ton of flavor without much effort.

yield: 6-8 SERVINGS

 

prep time: 5 MIN

 

cook time: 25 MIN

 

total time: 30 MIN

Ingredients:

• 1 (16oz/450gr) can refried beans
• 16oz (450gr) salsa
• 12oz (350gr) mix of cheeses, grated (I used mix of Monterey Jack, sharp cheddar and mozzarella)
• Handful of cilantro, chopped, for topping, optional
• Tortilla chips for serving

Directions:

1. Preheat the oven to 350°F (175°C). Lightly spray 8x8-inch (20x20cm) baking pan with a cooking spray.
2. Layer the beans and salsa in the prepared baking dish. Spread the cheeses evenly on top. Bake it for about 25 minutes, or until cheese is bubbly and slightly brown. Top with fresh cilantro and serve warm with tortilla chips.

http://www.sweetandsavorybyshinee.com/3-ingredient-bean-dip/

Corn and Black Bean Chopped Salad

Ingredients
3 cups chopped iceburg lettuce
2 cans (8.75oz each) whole kernel corn, drained
1 can (15oz each) Whole Black Beans, drained and rinsed
1 can (10 oz each) RoTel Mexican Diced tomatoes with Lime juice and Cilantro
2 tablesponns Pure Wesson Canola oil

Directions
Toss together all ingredients in large bowl until combined.

Add shredded cheese

Weight Watchers Ranch Chicken Tacos

Weight Watchers Ranch Chicken Tacos! 

Ingredients:
– 3-4 Eating Right (97% fat free) chicken breasts
– 1 packet low sodium taco seasoning (I chose Mild)
– 1 packet Ranch seasoning mix
– 2 cups low sodium and fat free chicken broth
plus
– shredded lettuce
– pico de gallo or salsa
– light or fat free sour cream
– taco shells

Directions:
1. Put chicken, taco seasoning, ranch seasoning, and chicken broth in Crock Pot.
2. Cook on low for 4-6 hours
3. Shred chicken with fork and let it soak up the broth.
Serve in taco shells topped with lettuce, tomato/salsa, and sour cream.

TACO SOUP

Recipe: The Best Taco Soup You’ll Ever Have
Makes 6-8 generous portions

You’ll need:

1 1/4 lbs. ground turkey
1 small onion, chopped
1 4 oz. can chopped green chiles
2 14.5 oz. cans stewed tomatoes (preferably Mexican recipe)
1 15 oz. can pinto beans (try Trappey’s with jalapenos for an extra kick!)
1 15 oz. can white hominy
1 envelope taco seasoning
1 envelope ranch dressing mix
1 1/2 cups water

What to do:

Brown meat with onion and green chiles in a Dutch oven, stirring occasionally and breaking up meat with a wooden spoon. Drain fat. Add tomatoes with juice, can of beans with liquid, hominy with juice, dry taco and ranch mixes and water. Stir. Bring to a boil, reduce heat and simmer for 30 minutes. Serve with cornbread.

Guilt free fries

Slice potatoes into wedges
Salt, Pepper, Paprika, and olive oil

Bake 425 until crispy

Black bean wrap

Recipe: Black bean wrap

Canned black beans can be high in sodium. If you're watching your sodium intake, be sure to rinse the beans well under cold running water — or make your own from scratch.

• 1 1/2 cups canned black beans, rinsed and drained
• 1 1/2 cups frozen corn kernels, thawed to room temperature
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons chopped green chili peppers
• 4 green onions, diced
• 1 tomato, diced
• 1 tablespoon chopped garlic
• 6 fat-free whole-grain tortillas, 10 inches in diameter
• 3/4 cup shredded cheddar cheese
• 3/4 cup salsa

In a microwave-safe bowl, add the black beans, corn, cilantro, chili peppers, onions, tomato and garlic. Stir to mix evenly. Microwave on high power for 30 seconds to 1 minute. Stir and heat again for 30 seconds to 1 minute. Repeat until the mixture is hot.

Place 2 tortillas between paper napkins or paper towels and warm in the microwave for 20 seconds on high. Repeat with the remaining tortillas.

To serve, place about 1/2 cup bean mixture on 1 tortilla. Top with 2 tablespoons cheese and 2 tablespoons salsa. Fold in the sides and fold the bottom of the tortilla up over the filling, then roll to close. Repeat with the remaining tortillas and serve immediately.