Pizza in the Pocket (pictured above in Sam’s oven!)
1 can refrigerated crescent rolls
40 slices turkey pepperoni
4 pieces of mozzarella string cheese, cut in half
(if you want to add any other veggies or meat…do so! we’re just trying to keep it simple)
Preheat oven to 375.
Unroll crescent rolls and separate into 8 triangles. Place 5 slices of turkey pepperoni on each crescent roll. Top pepperoni with string cheese half and roll up. Sprinkle crescent rolls with garlic powder. Place rolls on baking sheet and bake for 12-15 minutes, or until golden brown. Serve with a side of warm pizza sauce.
Click here to see step-by-step pictures of how to make this snack!
1 envelope Taco Seasoning
6 pieces Boneless, Skinless Chicken Breasts
1 jar Salsa (16 oz)
1 can black beans, drained and rinsed
Dump everything into a crock pot (except beans) and give it a little stir to blend the seasoning with the salsa. Cook on high for 4 to 6 hours or on low for 6 to 8 hours. With about 1 hour left add the black beans. When done, the chicken should shred easily when stirred with a fork.
For tacos, serve the chicken with soft flour tortillas, lettuce, shredded cheese and sour cream (or Greek Yogurt!). This is very versatile and can be used for enchiladas, nachos, tostadas, etc. Any leftover chicken can then be used for tortilla soup (make it the next day or freeze the chicken to use at a later time).
This recipe is from My Chocolate Therapy food blog.
1 can Ro-tel diced tomatoes, drained
12 oz cream cheese, softened
1 cup shredded cheddar or Monterrey jack cheese
1 clove garlic, minced
3 tsp ancho chili powder
1 tsp cumin
1/2 tsp cayenne pepper
1/2 tsp garlic salt (I like Lawry’s)
1/4 cup cilantro, chopped
6 scallions, white and green parts, chopped
6-8 large flour tortillas (or get flavored ones like spinach and herbs!)
In a mixing bowl, combine cream cheese, drained tomatoes, cheese, remaining spices, garlic, cilantro and scallions. Mix together until well-incorporated. Add cooled chicken and stir together.
Lay out tortillas and divide mixture evenly in the center of each. Spread into a thin layer leaving the edges clean. Roll each tortilla tightly. Do not fold in the ends like you would with a burrito but leave them free. Use a sharp knife to cut into 1″ thick slices and transfer to a serving platter. (The end pieces will likely unroll a little so just eat the extras). Cover with plastic wrap and refrigerate until ready to serve.
12 egg roll wrappers (roughly 4 square inches)
1 cup cooked and shredded chicken (6 ounces)
1/2- 2/3 cup Frank’s Red Hot Sauce
1 cup crumbled blue cheese OR feta cheese (4 ounces)
1 cup broccoli slaw or cole slaw (dry)
Small bowl of water
Nonstick cooking spray
Blue cheese OR Ranch dressing, for dipping
Preheat oven to 400 degrees F. Lay egg roll wrappers on a clean work surface. In a small bowl, stir chicken* (see note below) and hot sauce until well coated, using more or less sauce depending on your spice preference. The meat should be moist with sauce.
Begin by placing one tablespoon of the slaw on the diagonal of the bottom right corner of one of the wrappers. Next, place 2 tablespoons of shredded spicy chicken evenly on top of the slaw. Spoon 1 tablespoon of the blue cheese or feta cheese crumbles over the chicken. Do not overfill.
To fold: Fold the bottom right corner over the stuffing mixture so that it covers it completely, with the tip of the corner now pointing to the center of the egg roll wrapper. Fold in the bottom left corner, followed by the right, so that you now have formed an envelope. Roll the wrap upward one time, leaving the top left corner open. Wet your index finger in the small bowl of water and press to moisten the top left corner. Now fold that down on top of the filled roll, sealing it like you would an envelope.
Repeat with remaining rolls.
Place the rolls on a wire rack set on top of a cookie sheet (or just on a greased cookie sheet) coated with nonstick cooking spray. Spritz each roll evenly with nonstick cooking spray. Bake for 12-15 minutes, or until the rolls crisp and turn a light golden brown.
*Note: To make the chicken, place 1/2 lb of uncooked chicken breast in a small pot and fill with enough water just to cover it. Bring to a boil on your stovetop, reduce the heat slightly, then simmer for about 12 minutes, or until cooked through. Drain and let cool before shredding with two forks, pulling against the grain of the meat.
Click here for the step-by-step picture method and the nutritional info!
Bacon Double Cheeseburger Dip
1/2 pound ground beef
6 strips of bacon, cut into 1 inch pieces
1 small onion, diced
1 clove garlic,chopped
4 ounces cream cheese, room temp.
1/2 cup sour cream (or greek yogurt!)
1/4 cup mayo
1/2 cup mozzarella, shredded
1/2 cup cheddar cheese, shredded
1 tablespoon Worcestershire sauce
2 tablespoons ketchup
Cook ground beef in a pan over medium heat, set it aside and drain the grease from the pan. Cook the bacon in the pan until crispy, about 6-10 minutes, set aside and drain all but a tablespoon of the grease. Add the onion and saute until tender , about 5-7 minutes. Add the garlic and saute until fragrant, about a minute. Mix the ground beef, bacon, cream cheese, sour cream, mayo, cheeses, Worcestershire sauce and ketchup and pour into a baking dish. Bake in a preheated 350 degree oven until the top starts turning a light golden brown and then sides are bubbling, about 20-30 mins.
This recipe is from ClosetCooking.com
Break the Huddle Bread
1 firm round loaf of bread such as sourdough
5 strips bacon, cooked and diced
1/2 cup to 1 cup shredded sharp cheddar cheese
6 tablespoons butter, melted
4 teaspoon ranch seasoning mix
Preheat oven to 350 degrees. Using a sharp, serrated knife, cut the bread lengthwise in rows about 1 inch apart. Turn the bread 90 degrees and repeat to create cubes, holding the bread down with your other hand as you cut. Make the cuts as deep as you can but don’t cut all the way through the bottom. In a small bowl, combine the melted butter and ranch seasoning mix. Carefully insert the cooked bacon and cheese between each bread cube. Drizzle the seasoned butter in between the crevices and al over the loaf. Wrap the loaf with tin foil and bake on a baking sheet for 10 minutes. Carefully unwrap the foil and bake uncovered for another 15 minutes. Allow to cool slightly before serving. Serve with marinara sauce, if desired.
Click here to see Cooking Creation’s food blog that shows step-by-step pictures!
Warm Italiano Spread Offense
1 pkg. (8 oz.) Cream Cheese
1/4 cup pesto
1 plum tomato, chopped
1/4 cup Finely Shredded Italian Five Cheese Blend
Serve with Triscuit Cracked Pepper & Olive Oil Crackers or your fav cracker!
Heat grill to medium heat. Place unwrapped Neufchatel cheese on 8-inch square sheet of heavy-duty foil; top with next 3 ingredients. Place foil on grill; cover with lid. Grill 8 to 10 min. or until shredded cheese is melted and Neufchatel is softened, but still holding its shape. Transfer foil to platter. Serve spread with crackers.
This recipe is from Kraft.