Friday, March 29, 2019

Mexican Corn Dip

This is an old recipe that I posted years ago - way back in 2010.  I love it!  It is easy and all ages love it.  I didn't include a picture with the first posting.  I made this for our teacher birthday lunch this week and thought I should share again.  The only change I made to the original recipe is that I added 1 tsp or more of ground cumin and topped with some of the green onions.  Best served with Scoops Fritos!

  Excuse the red plastic container - what I used to transport it to preschool :)

Mexican Corn Dip

2 cans Mexicorn, drain one
8 oz softened cream cheese
1 cup mayonnaise
10 oz shredded sharp cheddar cheese
1 small can chopped green chiles
1 small bunch of green onions - chopped
1 - 2 tsp cumin
Salt if needed
extra green onions and a sprinkling of cumin for garnish

Mix everything together.  Pour into serving dish.  Top with green onion pieces and sprinkle with cumin.  Chill for several hours or overnight.  Serve with Fritos Scoops!

Printable Version

Wednesday, March 27, 2019

Hot Chicken Salad

Well, I thought I would share another casserole.  I was out of town all last week for my spring break.  I enjoyed a week in TEXAS seeing all three of our girls - it was fabulous!

Chris was home all week so I thought I would make him another yummy casserole since he had requested something with crunch, texture, fat, etc. I was looking through my old recipes and found this recipe for Hot Chicken Salad.  I was mixing it up the night before I was headed out of town and Chris noticed and asked me, "is there a starch in that recipe?"  Well.... no!  The Tuna Casserole I posted a few weeks ago had pasta and I think Chris was hoping for a good chicken and rice casserole.  I will make that sometime soon.

He enjoyed every bite of this yummy crunchy Hot Chicken Salad.  I suggested he eat it over toast... or make rice on the side.  He enjoyed it both ways since he ate it for like four nights in a row.

Hot Chicken Salad

2 cups cooked chicken, cubed (I used Costco rotisserie chicken that they cut up and have bagged)
2 cups diced celery
1/2 cup slivered almonds
1/2 tsp salt or more to taste
1 tsp grated/minced onion or more to taste
2 Tbsp fresh lemon juice
1 cup mayonnaise
1/2 cup shredded cheese
For topping - crushed potato chips

Mix all ingredients except potato chips and spoon into a 8 x 8 square prepared pan.  Top with crushed potato chips.  Bake uncovered at 375 for 20 minutes or until bubbly and slightly browned.

Printable Version

Wednesday, March 13, 2019

Crunchy Tuna Casserole

In a time of Whole 30 and Paleo, you just don't see as many "casseroles".  Chris loves a good casserole.  This recipe is from his mom and I don't think I have made it since we were first married.  He was wanting something with texture - he even mentioned wanting potato chips on top.  I remembered this recipe and dug it out of my collection.  He LOVED it!  This is a great easy, quick family recipe since you can keep a can of tuna in your pantry and whip it up when needed. 

Crunchy Tuna Casserole

1 cup elbow macaroni, cooked
1  10 1/2 oz can cream of mushroom soup (or cream of onion or celery, etc)
2/3 cup milk
1 Tbsp finely minced onion
2 Tbsp finely chopped green pepper (I used 3 minis that were red and yellow)
1  2 oz jar of chopped pimento, drained
Salt and pepper
4 oz grated sharp cheddar cheese
1 large can ( 10 - 12 oz ) tuna, drained (I like solid white tuna)
crushed potato chips for the top

Combine soup, milk, onion, green pepper and mix well.  Add drained tuna and salt and pepper.  Add cheese and combine well and fold in cooked pasta.  Pour into a prepared 1 1/2 - 2 quart pan.  Bake at 350 for 25 - 30 minutes or until bubbly around edges.  Remove from oven and top with crushed potato chips and bake for another 5 - 10 minutes or until nice and brown. Serve warm with a side salad or green vegetable.

Printable Version

Monday, March 4, 2019

Loaded Mini Bell Pepper Turkey "Nachos"

Are y'all tired of my healthier recipes?  I hope not!  I will stick mix in some others but with just Chris and me at home - this is how we are eating... most of the time.   However, I was looking through a church cookbook (don't you just love a good church cookbook) that I purchased recently and he spied some full fat, good ol' chicken casseroles and I promised to make one soon.  He even has a tuna casserole from his childhood with crushed potato chips on top that I promised to make. 

We had a teacher birthday lunch last week.  I wanted to take some different and healthier than I normally take.  I have been following Skinny Taste on Instagram and I love her recipes.  I am not doing Weight Watchers but if you are, she includes the points on most of her recipes.

I spied these Loaded Mini Bell Pepper Turkey "Nachos" and thought they would be perfect to try.  I typically make things that don't have to be assembled at the last minute because I can get pretty busy at preschool.  I tried these and I LOVED them.  I had a little leftover enjoyed them for dinner.  I think this could be a staple in my house.  Chris hasn't had them yet but I think he would like them!

Loaded Mini Bell Pepper Turkey "Nachos" (adapted from Skinny Taste)

1 lb 93% lean ground turkey
1 clove garlic, minced
1/4 onion, minced
1 Tbsp chopped fresh cilantro
1 tsp garlic powder
1 tsp cumin
1 tsp kosher salt
1/4 cup tomato sauce
1/4 cup chicken broth
21 mini rainbow peppers, halved and seeded
1 cup sharp cheddar cheese, shredded
2 Tbsp light sour cream, thinned with 1 Tbsp water
2 Tbsp sliced black olives
1 jalepeno, sliced thin (optional)
chopped cilantro, garnish (optional)

Preheat oven to 400.  Line a baking sheet with parchment paper and lightly spray with cooking spray. Spray cooking spray in a a medium skillet over medium heat.  Add onion, garlic and cilantro and saute about 2 minutes - add ground turkey, salt, garlic powder and cumin, cooking for about 4 or 5 minutes or until turkey is cooked through.  Add 1/4 cup tomato sauce and 1/4 cup chicken broth, mix well and simmer on medium for about five minutes.

Meanwhile, arrange pepper halves on parchment lined baking sheet, cut-side up and close together.  Fill each with ground turkey mixture, ten top with shredded cheese and the optional jalepeno slices.  Bake for 8 - 10 minutes or until cheese is melted .  Remove from oven and top with black olives, sour cream and cilantro.  Serve immediately!

Printable Version

Friday, March 1, 2019

Jicama Fries

I love good fries!  I think most people like good fries.  

I made Jicama Fries recently in the air fryer.  They definitely aren't potato fries but I thought they were great - I have made them three times now.  Chris ate them too - and enjoyed them.  The first time I bought the pre-cut jicama.  This isn't the most economical route so the 2nd time, we purchased a jicama and Chris cut it for me.  I "googled" how to cut a jicama.  We enjoyed some that night but this was a huge jicama so the other is stored in my fridge.  I think I am having more jicama fries tonight!

I tried different seasonings all three times.  The first time I followed .... Awe Filled Homemaker and used salt, pepper, smoked paprika and garlic powder.  That is what is in the picture.  They were yummy but almost a little too spicy for me.  The 2nd time, I used my Meat & Potatoes seasoning and some sea salt from Primal Palate.  These were also great.  The 3rd time, I used my Super Gyro seasoning and some sea salt... from Primal Palate and then sprinkled in some grated Parmesan cheese the last 2/3 minutes.  All great!  I dipped in ranch!   Also, I love my Primal Palate seasonings - you should totally check them out.  

And a side note, we are enjoying our air fryer.  I think I would have used it a ton when the girls were still living at home.  I have a teacher whose boys use it daily.  Just a thought....

Air Fryer Jicama Fries (adapted from Awe Filled Homemaker)

1 medium sized jicama, cut into matchsticks
1/2 tsp garlic powder
1 tsp smoked paprika
2 Tbsp olive oil
Salt and pepper to taste

The jicama tends to pretty wet so lay the jicama on a paper towel and pat dry.  Put match stick like jicama in a large bowl and toss with olive and seasonings. Toss until well coated.  

Air Fry for 15 minutes at 400, shaking about every 4 minutes, to ensure even frying. Serve hot with your favorite condiment.