Hatch Green Chili Cheese Dip

• 8 ounces cream cheese, softened
• 1/2 cup plain nonfat Greek yogurt
• 3 4-ounce cans fire roasted Hatch green chiles
• 1 cup shredded cheddar cheese
• 1/2 teaspoon garlic salt
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon smoked paprika

Mix all ingredients together and keep refrigerated.

Greek Yogurt Blizzard

 Stir the following ingredients together.

170 g plain Greek yogurt

2 g liquid stevia

5 g cheesecake Pudding powder

10 g PBFit

31 g chocolate protein powder

20 g almond milk

8 g mini chocolate chips

Melt the following ingredients together in the microwave for 30 seconds.

11 g chocolate chips

4 g coconut oil

Pour on top of yogurt mixture and freeze for 10 minutes. Enjoy with a spoon.

Spoon Tacos

1 1/2 pounds lean ground beef
1/2 cup chopped celery
1/2 cup chopped onion
1 teaspoon salt
1 teaspoon chili powder
1 tablespoon taco sauce
14.5-ounce can crushed tomatoes
8 ounces tomato sauce
2 cups shredded cheddar cheese
16 ounces refried beans
tortilla chips
lettuce
cheese
fresh tomatoes, diced
olives, sliced

Sauté ground beef, onion and celery. Stir in salt, chili powder, and taco sauce.  Add crushed tomatoes, tomato sauce, cheese and refried beans.  Pour into a baking dish and bake at 350 for one hour.  Or simmer all ingredients over stove for at least 30 minutes.

Serve sauce over tortilla chips (I prefer Fritos Scoops) and top with lettuce, additional shredded cheese, chopped tomatoes, olives, and other toppings as desired.

Sweet Potato Casserole

 Casserole Ingredients 

2 Tablespoons cornstarch

1 cup cold milk

1 40-ounce can drained yams

1/4 cup butter or margarine, softened 

2 eggs, beaten

1 1/2 cups sugar

1 dash cinnamon

Topping Ingredients 

1 cup corn flakes, crushed

1/2 cup brown sugar

3/4 cup butter

1 cup sweetened coconut flakes

Preheat oven to 400 degrees.  In a large mixing bowl, dissolve the corn starch in the milk. 

In a separate bowl, mash the ends with a fork. 

Add the yams, butter, eggs, sugar, and cinnamon to the corn starch and milk and mix well.

Pour into a 9 x 13 glass baking dish and bake for 20 minutes.

Meanwhile, makes the topping ingredients over low heat until combined. Set aside until Casserole has completed the 20-minute bake time.

Carefully spread/sprinkle the topping over the casserole and bake for another 15 minutes, or until the topping begins to brown slightly.  Serve warm.

Homemade Chicken Nuggets

It’s been said that these are better than Chick Fil-A’s.
Recipe by Elyse Ellis, courtesy of Camille Walker

2 pounds raw, diced chicken 
salt and pepper 
3 eggs
1 egg white
1 1/4 cups Kodiak Cakes Mix
1 tablespoon cornstarch
Vegetable or canola oil for frying (optional)

Season diced chicken with salt and pepper.  Whisk eggs and egg whites together.  In a separate bowl, mix the cornstarch in with the Kodiak Cakes mix.  Dip chicken into the egg wash.  Then coat it in the dry mix.  Gently place it into a frying pan of hot oil. Fry 2-3 minutes on each side and serve with your favorite dipping sauce. 

If air frying, spray your air fryer lightly with oil and place dredged chicken in the basket, making sure to not overcrowd them.  Set the temperature to 400 and 8 minutes.

Homemade Cream of Chicken Soup

(Replaces a 10.5 ounce can of condensed soup)

3 tablespoons butter 
3 tablespoons all-purpose flour
1 cup low sodium chicken stock
Salt and pepper, to taste

Melt butter in a skillet over medium-high heat.

Add flour to the pan and whisk 1-2 minutes to form a roux.

Whisk in chicken stock and bring to a simmer.  Continue cooking 3-4 minutes until thickened.

Season with salt and pepper, to taste.

Remove from heat and use OR stored in an air-tight container in the refrigerator up to 7 days.

BBQ Chicken Baked Tostadas

 4 (6-inch) corn tortillas

1/2 cup barbecue sauce

1 cup cooked shredded chicken

1/2 cup shredded mozzarella cheese

4 tablespoons diced red onion

4 tablespoons diced tomatoes 

4 tablespoons chopped cilantro 

Preheat oven to 400 degrees.  Place tortillas on a baking sheet.  

On each tortilla, spread 1 tablespoon of barbecue sauce then top with 2 tablespoons mozzarella cheese.  

Mix remaining barbecue sauce with chicken and pot 1/4 cup barbecue chicken on each tortilla.

Sprinkle 1 tablespoon of red onion and 1 tablespoon of tomato on top of each tortilla.  

Bake 6-8 minutes and then turn oven to broil on high broil for 1-2 minutes.  Top each tostada with cilantro and serve.

Chewy Bugle Chex Mix

Sauce: 

3 sticks butter

2 cups Karo syrup 

2 cups sugar

Bring to a boil then pour over cereal mixture...

1 regular size box Chex cereal

3 cups bugles

3 cups of pretzels 

1/2 - 3/4 cup cashews (could do more or even leave out entirely)