Cucumber roll-ups with Greek yogurt

Cucumber Roll Ups with Greek Yogurt, made with cucumbers sliced lengthwise, topped with a mixture of Greek yogurt, lime juice, herbs & spices. Include turkey if you'd like.

Ingredients:

• cucumbers
• 1-1/2  cups low-fat Greek yogurt
• 1  tablespoon curry powder
• 1 tablespoon lime juice
• salt and pepper
• 1 tablespoons herbs, such as cilantro, if desired
• ham or turkey if desired

Instructions
See Full Recipe please visit : freshdreamer.com

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Chicken Cordon Bleu Crescent Ring

Chicken Cordon Bleu Crescent Ring. This recipe puts a delicious and easy spin on a family favorite dinner.

Ingredients:

• 2 packages (8 oz each) cream cheese, softened
• 1/4 teaspoon garlic salt
• 1/4 teaspoon onion powder
• 2 cups shredded cooked chicken
• 1/2 cup chopped cooked bacon (about 6 slices)
• 1/2 cup chopped cooked ham
• 3/4 cup shredded Swiss cheese (12 oz)
• 2 cans (8 oz each) Pillsbury® refrigerated crescent dinner rolls

Instructions
See Full Recipe please visit : pillsbury.com

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Salami and Cream Cheese Roll-ups

My sister-in-law, Anisa, makes these appetizers for almost every family gathering we have. They are so good, I have to force myself to stop eating them!

Ingredients:

• 1 pound cream cheese, room temperature
• 1/2 -3/4 pounds salami sliced thin (thinner is better as it rolls easier)
• 1/2 green pepper, thinly sliced

Instructions
See Full Recipe please visit : muchtaste.com

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Chicken and Spinach Pasta Bake

Ingredients:

• 10 ounces dry pasta (I used a combination of rotini, farfalle and penne. Any similar size would 
• work.)
• 2 tablespoons butter
• ½ onion, chopped
• 2 cloves garlic, minced
• 4 ounces chive and onion cream cheese
• 1 cup sour cream (or plain Greek yogurt)
• 1 cup whole milk, heavy cream or half-and-half (I used half-and-half)
• ½ cup shredded or grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• ½ teaspoon salt
• ½ teaspoon black pepper
• Pinch crushed red pepper flakes (optional)
• 1 - 1 ½ cups chopped fresh spinach
• 2 cups cooked chicken (cubed or shredded)
• ½ cup fresh tomatoes, cut into large chunks (I used grape tomatoes sliced in half)
• Fresh basil or parsley, for garnish

Instructions
See Full Recipe please visit : muchtaste.com

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Fried Pickles

Ingredients:

• Dill Pickle Chips
• 3/4 to 1 cup of beer
• 2 eggs
• 1 -2 cups of flour
• Cholesterol free oil

Instructions
See Full Recipe please visit : elizabethsedibleexperience.blogspot.com

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Parmesan Roasted Potatoes

As an adult I try to limit how often we have potatoes in my little family.  For this reason, I am always trying to make the BEST style of potatoes.  We still love mashed but this new version is our favorite.

Ingredients:

• 6 medium pottoes, cubed
• 4 tbsp olive oil
• 1/2 tsp garlic powder
• 3/4 tsp salt
• 1 1/2 tsp sweet paprika powder
• 1/4 tsp black pepper
• 5 tbsp shredded parmesan cheese

Instructions

1. First, preheat the oven to 400 °F (200 °C).
2. Cube the potatoes.The sides of the potato cubes should be about 3/4 inch long (2 cm).And the cubes are definitely not going to be even, but don’t let that bother you.Parmesan roasted potatoes recipe with step by step photos, place the cubed potatoes into a baking dish, add the olive oil
3. Now place the cubed potatoes into a baking dish.
4. Add the olive oil.Parmesan roasted potatoes recipe with step by step photos, in a small bowl, mix all the remaining ingredients - garlic powder, salt, paprika, black pepper, and Parmesan, sprinkle the mixture over the potatoes
5. In a small bowl, mix all the remaining ingredients – garlic powder, salt, paprika, black pepper, and Parmesan cheese.
6. Sprinkle the mixture over the potatoes.Parmesan roasted potatoes recipe with step by step photos, using your fingers or a spoon, get into the potatoes and carefully mix everything around until the seasonings coat each potato, bake at 400 °F (200 °C) for about 45 minutes. During the baking time, remove the potatoes from the oven 2-3 times to toss them a little thus preventing them from sticking to the bottom of the pan. To toss the potatoes you can use a spatula
7. Using your fingers (or a spoon) get into the potatoes and carefully mix everything around until the seasonings coat each potato.
8. Bake at 400 °F (200 °C) for about 45 minutes. During the baking time, remove the potatoes from the oven 2-3 times to toss them a little thus preventing them from sticking to the bottom of the pan. To toss the potatoes you can use a spatula.

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Skinny Chicken Enchilada Casserole

Ingredients:

• 1.5 lbs chicken - cooked and chopped or shredded
• 1 can enchilada sauce
• 1/2 can corn
• 1/2 can black beans - rinsed
• 1/2 cup chopped onions
• 4 Lo-Carb Tortillas
• 1.5 cups shredded cheese

Instructions
See Full Recipe please visit : muchtaste.com

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Grilled Blue Cheese & Bacon Stuffed Onions

Perfect steakhouse side dish, this onion is stuffed with blue cheese and bacon, then grilled until tender.

Ingredients:

• 4 large-sized sweet onions (Vidalia, Maui sweets, sweet yellows)
• 1 stick of butter, room temperature
• 2/3 cup blue cheese, crumbled
• 4 strips bacon, crumbled
• 1/2 teaspoon dried thyme
• salt and pepper to taste

Instructions
See Full Recipe please visit : jamesandeverett.com

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Sweet Heat Molasses Meatballs

Horrible - sweet heat molasses meatballs I really should know better than to think 1 cup of molasses would be good. This was one of the worst flavours ever. I was almost too embarrassed to admit I've made these but I'll live with that and make sure that anyone else thinking of trying them doesnt.

Ingredients:

• 1-2 lbs of Frozen, pre-cooked Meatballs.  I really suggest using frozen for this recipe!  You could make your own meatballs however, I think the cooking time necessary for the raw beef, and the added juice and fat, would mess with the outcome and thickness of the Molasses Glaze.
• 1 cup Molasses
• 1/2 cup Brown Sugar
• 1 tsp. Garlic Powder
• 1 tsp. Chile Powder
• 1 tsp. Ground Ginger
• 1 pinch of Cayenne..to taste
• 1/2 cup water

Instructions

1. In a large pot, simmer the Water,Molasses, Brown Sugar, Cayenne, Chile Powder, Garlic Powder and Ground Ginger, just until it’s blended…
2. Add in the Meatballs, making sure that they’re evenly coated in the sauce.  Let them simmer until they’re heated/cooked through.  They’ll take on the most beautiful, rich, deep color and flavor!  Make sure to stir them so they’re evenly coated and so the sauce thickens up without burning…
3. Serve them warm with adorable Pretzel ‘Stick’ handles…
4. Serve some of those sticky, sweet Molasses Meatballs up…and be generous…
5. Pour the remaining Molasses reduction into a dish and use for extra drizzling…OHhh Yeahhh…
6. Take the tastiest, stickiest, sweetest, Meatball one-biter EVER!  ~Enjoy! : )

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Green Chile Pepper Jack Chicken Enchiladas

Green Chile and Pepper Jack Cheese Chicken Enchiladas....These are so good! I used a whole can of green chiles and also added the cheese before placing in the oven for 30 min instead of waiting for the last 5 so it was nice and bubbly! Will defInitely make again!

Ingredients:

• 3 large or 4 medium chicken breasts
• 1 pkg of at least 10 big tortillas (Normal Quesadilla size not jumbo not small)
• 1 can of green Chile enchilada sauce (Hatch was really good from Smith's)
• 1 small can of diced green chile's
• 3/4 cup of sour cream
• 1/2 teaspoon of cumin powder
• small handful of chopped fresh cilantro 
• 1 pound of Pepper Jack Cheese shredded

Instructions
See Full Recipe please visit : richestoragsbydori

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Chicken Cakes with Creole Sauce

To make this chicken recipe lighter, we reduced the oil and butter in the original recipe, and light mayo was substituted for the full-fat version.

Ingredients: 
Chicken Cakes

• Butter, 2 tablespoons
• Red Bell Pepper, 1/2, diced
• Green Onions, 4,  thinly sliced
• Garlic, 1 clove, pressed
• Chicken, 3 cups cooked and chopped
• Bread Crumbs, 1 cup
• Egg, 1, lightly beaten
• Mayo, 2 tablespoons
• Creole Mustard, 1 tablespoon
• Creole Seasoning, 2 teaspoons
• Vegetable Oil, 1/4 cup

Creole Sauce

• Mayo, 1 cup
• Green Onions, 3, sliced
• Creole Mustard, 2 tablespoons
• Garlic, 2 cloves, pressed
• Parsley, 1 tablespoon, chopped
• Ground Red Pepper, 1/4 teaspoon

Instructions

1. I didn’t have a pile of leftover chicken so I threw three breasts into a saute pan, added a little water and let them simmer, covered, until they were done.
2. While the chicken cooked I did the chopping, slicing and mincing.
3. Then I melted the butter in a large skillet and cooked the red pepper, green onion and garlic until it was all nice and soft, taking it off the heat and setting it aside once it was done.
4. The chicken was about done but while it was cooling off  a little I went ahead and mixed up the sauce.  I used a mixture of about half mayo and half sour cream instead of all mayo.  Stir it all together and adjust the seasoning if you like.
5. Chop/shred the chicken so it’s in pretty small pieces.
6. Combine the bread crumbs, mayo, mustard, egg and creole seasoning.
7. I ended up with more than 3 cups of chicken so once I started mixing the chicken, sauteed veggie mix and crumb mixture together I realized I needed more of everything else.  Here I just eyeballed it and mixed it until it looked and felt like it would hold together in patties, not too dry and not too wet.
8. Shape into patties.
9. Heat the vegetable oil over medium heat and fry the patties for about three minutes.  Do this in batches so you don’t overcrowd the pan.
10. Turn them over and fry the other side for another 3 minutes or until they’re nice and golden brown.
11. Drain on paper towels and garnish with a little parsley.
12. Serve them up hot and pass the sauce alongside.  Enjoy!

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Mini Taco Pockets

When tortillas are just to tough for your palate, try using a cresent roll pocket instead (or make your own dough if you have the time.) Use turkey or chicken or go meatless, but regardless of what you put in the pocket, a kid will appreciate the break from wrestling with a tortilla.

Ingredients: 

• 1 lb. ground beef
• 1 medium onion, minced
• 3 tablespoons Homemade Taco Seasoning
• 1/2 cup water
• 8 slices PepperJack cheese
• 2 cans (8 oz. each) 8 count crescent rolls
• 3 plum tomatoes, chopped
• 2 tablespoons chopped fresh cilantro

Instructions

1. Preheat oven to 350 degrees F.
2. Prepare two baking sheets by lining them with parchment paper.
3. In a skillet over medium-high heat, cook ground beef until no longer pink, crumbling while cooking.
4. Drain the fat and return to pan.
5. Add onion and cook until soft.
6. Add taco seasoning and water, and stir thoroughly to combine.
7. Reduce heat to low.  Cover and simmer while preparing crescents.
8. On a piece of parchment paper, unroll one package of crescents.  
9. Cut each triangle in half, to make two smaller ones.
10. Gently separate them and arrange on parchment so that they are easy to access.
11. Stack the slices of cheese and cut them diagonally so that they form four stacks of smaller triangles.
12. Place a piece of cheese onto each crescent triangle.
13. Place 1 1/2 – 2 teaspoons of ground beef mixture on top of the cheese.
14. Add some diced tomato.
15. Sprinkle with cilantro.
16. Fold the points of dough over, securing them together so that the result resembles a diaper.
17. Bake for 13-15 minutes until golden.
18. Repeat with remaining ingredients.

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