7-Layer Mexican Dip

This is a great go to recipe when you are looking for something easy to make when getting together with friends or family. The sour cream mixture is even a great chip dip by itself. If you aren't a fan of guacamole you can always leave it out. Sliced olives are a great addition too. Enjoy!

Ingredients

8 oz refried beans
1 can frito bean dip
1 package taco seasoning
1 cup sour cream
1/4 cup mayo
Guacamole
1 jar medium salsa
shredded mexican cheese blend
shredded lettuce

Directions

Mix 8oz of refried bean with can of frito bean dip for first layer. Mix taco seasoning with may and sour cream for second layer. Then layer guacamole, salsa, cheese, and shredded lettuce.

Refrigerate for a couple of hours then serve.

Super Moist Low Fat Chocolate Cupcakes with Chocolate Glaze

This one is for all you chocoholics out there. I was a little skeptical making these at first due to the ingredients but trust me they are so good. The fact that they don't taste low-fat makes them even better. With no oil, butter, or eggs I can't believe how moist they are. If you aren't a fan of pumpkin don't worry you can't taste that there is pumpkin in the batter. This is the perfect chocolate fix without the guilt.

Cupcake Ingredients

18.25 oz Duncan Hines Dark Chocolate Fudge cake mix
1.4 oz sugar free, fat free, instant chocolate pudding
1 cup canned pumpkin (not pumpkin pie filling)
1 1/3 cups water

Chocolate Glaze Ingredients

1/2 cup confectioners' sugar
1 tbsp unsweetened cocoa powder
1/2-1 tbsp 1% milk
1/4 tsp vanilla extract
Pinch of salt

Directions Cupcakes

Pre-heat oven to 350 degrees and line cupcake pans with liners

Combine pumpkin and water in a large bowl; mix to combine. Add chocolate pudding mix and mix well.
Add chocolate cake mix and beat for 2 minutes

Fill cupcake liners 2/3 full and bake about 25 - 28 minutes, or until a toothpick inserted comes out clean.

Cool in pan on wire rack for 15 minutes.  

Directions for Chocolate Glaze 
 
For the glaze: combine all dry ingredients, add vanilla and 1/2 tbsp milk, adding more 1/4 tsp at a time if needed until smooth. 

Add to a piping bag or use a zip lock bag and cut the corner off, drizzle onto cooled cupcakes.

Source: Skinnytaste

Fried Rice

Chinese carry-out doesn't compare to my mother in-laws recipe for fried rice. I am so glad that she shared this recipe with me so I can enjoy it whenever I want. Plus it has bacon in it so you know it has to be good.

Ingredients

2 cups of cooked white rice

1 package of bacon cooked (keep bacon grease off to the side)

Bunch of green onion

2 carrots, shaved

1/2 green pepper chopped

2 eggs

2 tablespoons of soy sauce

1 teaspoon  MSG (optional)

Directions

Cut bacon into small pieces and fry until cooked. Add green onions, green peppers, and shaved carrots. Add MSG. Push to the side of the frying pan.

Pour a little bacon grease in the pan. Crack 2 eggs in the bacon grease. Scramble and cook. Mix together the veggies, bacon, and eggs.

Add rice slowly and sprinkle soy sauce. Heat until warm.

Alternatives: you can add different veggies, ham, or shrimp to this.

Firecracker Chicken Stir-Fry

I am so glad I came across this recipe because I would have never thought to use salad dressing with chicken stir-fry. This recipe is ridiculously simple and so good I could eat it every week. Don't be afraid of the crushed red pepper flakes, it really isn't that spicy but if you are like my husband and hate any type of heat you could always use less. :)

Ingredients

1 tablespoon oil

1 lb boneless skinless chicken breast cut into strips

3 cloves garlic, minced

1 bag frozen stir fry vegetables

1/2 cup Kraft Light Asian Toasted Sesame Dressing

1/4 tsp crushed red pepper flakes

2 cups brown or white rice 

Directions

Heat oil in large nonstick skillet on medium-high heat. Add chicken and garlic, cook and stir 4 minutes, or until chicken is evenly browned.

Add bag of frozen vegetables and cook for 5 minutes or until vegetables are tender. Add dressing and crushed red pepper and cook for 3 minutes or until heated through.

Serve over rice. (I usually add a little extra of the dressing on top)

Source: Slightly Adapted from Kraft Foods

Garlic Grilled Shrimp

I am trying to put all of my favorite grilling recipes on the menu for the next few weeks before day light savings time arrives and its dark outside by 5:00 :(. This is a shrimp marinade that is a family recipe of a friend and it never disappoints.

Ingredients

1 pound of shrimp (I use shrimp that is already cooked because it is much easier to work with)
1/4 cup Olive Oil
1/4 cup Worcestershire Sauce
1 tablespoon brown sugar
1 tablespoon minced garlic

Directions

Whisk all ingredients together (besides the shrimp) in a bowl. Place shrimp in a zip lock bag and pour marinade over shrimp. Let marinade in the refrigerator for at least 30 minutes. Grill until heated through.

Amazing Taco Stuffed Shells

 

This is by far one of my favorite dishes I have EVER made and that is why it is the first recipe I am sharing. It is so delicious and a nice spin on the traditional stuffed shells. I used ground turkey and fat free cream cheese to make it "healthier" and it was just as tasty. Hope you enjoy this as much as I do!

Ingredients

1 lb. ground beef (I used ground turkey)
1 package taco seasoning

4 oz. cream cheese (I used non-fat)

12 jumbo pasta shells
1 cup salsa
1 cup taco sauce

1 cup cheddar cheese

1 cup monterey jack cheese

(I used 2 cups Sargento mexican blend)

3 green onions (chopped)

Sour cream

Directions

In a frying pan cook ground beef; add taco seasoning and prepare according to package directions. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.

While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don't stick together.

Pour salsa on bottom of 9x13 baking dish.Stuff each shell with the meat mixture. Place shells in 9x13 pan open side up. Cover shells with taco sauce. Cover with foil and bake for 30 minutes at 350 degrees. After 30 minutes, add shredded cheese and bake for 10-15 more minutes.

Add any condiments you'd like (onions, black olives, etc.) Serve with sour cream and/or more salsa

Source: adapted from Love Delicousness, originally from Blog Chef