Wholly Guacamole Gridiron Game Time Dip

Wholly Guacamole Gridiron Game Time Dip

Ingredients
- 1 Tbsp butter
- ½ cup red bell pepper
- ½ cup onion, chopped
- 2, 15 oz cans black beans, rinsed / drained
- 2 tsp fresh chopped jalapeno peppers
- ½ tsp ground cumin
- 1 cup salsa
- 2 cups cheddar cheese, shredded (I didn't use a full 2 cups)
- 14 oz Wholly Guacamole (I used homemade Guacamole)
- ½ cup sour cream
- 1 bag tortilla chips

My addition: - 2 pretzel rods broken in half (I used these for the goal posts)

Instructions:
1. Melt butter in skillet; add peppers and onion. Cook over medium heat until onion is softened. (4 minutes). Stir in beans, jalapenos and cumin. Cook until heated.

2. Transfer 1 cup of bean mixture to a food processor, process until smooth. Return blended mixture to remaining mixture and stir to combine. Spread onto an 11×8 baking dish

. Cover and refrigerate at least 2 hours.

3. Just before serving, layer over the bean mixture: salsa, cheese and top with Wholly Guacamole.

4. Spoon sour cream into resealable plastic bag. Snip off small corner and pipe sour cream lines over the guacamole to resemble yard markers on a football field.

(this can also be made without the football field design for the offseason football times)

from: http://www.sheknowsparties.com

Chicken Fajita Soup

Ingredients

• 1 pound thin chicken cutlets, cut into thin strips
• Juice of 2 limes, divided
• 1 tablespoon coriander
• 1 tablespoon cumin
• Salt and freshly ground black pepper
• 2 tablespoons vegetable oil
• 3 large or 4 medium bell peppers, seeds removed and sliced
• 1 to 2 large red onions, sliced
• 3 large cloves garlic, grated or finely chopped
• 6 sprigs of thyme, leaves removed from stems
• 1 cup Mexican beer, or an additional cup chicken stock
• 1 15-ounce can stewed tomatoes
• 1 quart chicken stock
• Hot sauce to taste
• 6 flour tortillas (6- to 8-inches in diameter)
• 2 handfuls cilantro leaves, roughly chopped
• 1 ripe avocado, diced (optional)
• 1 cup shredded sharp cheddar cheese (optional)
• 1/2 cup sour cream (optional)

---

Yields: 4 servings

---

Preparation

In a shallow bowl combine the chicken strips with the juice of 1 lime, coriander, cumin, salt and pepper. Let the chicken marinate while you cut the veggies for the soup.

Place a large soup pot over medium-high heat with 2 turns of the pan vegetable oil, about 2 tablespoons. Heat the oil until it just starts to smoke and carefully add the marinated chicken to the pot, spreading it out in an even layer (the oil can have a nasty attitude and spit at you so be careful). Let it brown up completely on one side before moving the pieces.

Add the peppers, onion, garlic and thyme to the pot and cook a couple of minutes, until the veggies just start to get tender. Add the beer or stock, scraping up any brown bits on the bottom of the pot; then the stewed tomatoes, chicken stock and some hot sauce to taste. Bring up to a bubble and simmer while you prepare the tortillas.

If you have a gas cooking range, turn the flame to medium and, using tongs, place the tortilla right on top of the flame. Turn it and flip it until it starts to blister on both sides -- don’t walk away, this needs your full attention!

If you don't have a gas range, place a medium to large dry skillet over high heat and, working with one tortilla at a time, blister them in the skillet on both sides. As you blister each tortilla, stack and wrap them in a kitchen towel to keep them warm and pliable.

Once all the tortillas have been blistered, cut the stack in half, stack the two halves on top of each other and slice into short thin strips. Divide the strips between 4 serving bowls and reserve while you finish the soup.

Add more hot sauce, salt and pepper, to taste. Ladle the soup over the tortillas and top with some cilantro, diced avocado, additional lime juice, shredded cheddar and/or sour cream.

from http://www.rachaelrayshow.com

Blueberry Chicken Salad

2 cups fresh blueberries
2 cups cubed cooked chicken breast
3/4 cup chopped celery
1/2 cup diced sweet red pepper
1/2 cup thinly sliced green onions
1 carton (6 oz) lemon yogurt
3 tablespoons mayonaisse
1/2 teaspoon salt
Bibb lettuce leaves, optional

Set aside a few blueberries for garnish. In a large bowl, gently combine the chicken, celery, red pepper, onions, and remaining blueberries. Combine the yogurt, mayo,, and salt; drizzle over chicken mixture and gently toss to coat. Cover and refrigerate for at least 30 minutes. Serve on lettuce-lined plates if desired. Top with reserved blueberries.
Yields: 4 servings.

from a Taste of Home Bonus Book magazine insert

Taco Soup

1 lg onion chopped

1 pkg taco seasoning

1 can corn drained

1 can veg broth or fat free chic broth

1 can black beans (DO NOT DRAIN)

1 can white beans (do NOT drain)

1 can refried beans

2 cans chopped/diced tomatoes

~cook onions w/1 tsp olive oil in a lg pot over med heat for 3-5 mins

~add tomatoes and refried beans to pot and mix til smooth

~Add beans, broth, and corn....mix well...bring to a boil

~reduce heat and add taco packet mix well...simmer for 1 hr covered

someone gave me this recipe so I'm not sure where it came from

Turkey Burgers

• 3/4 lb ground turkey
• 2 scallions or green onions, chopped
• 1 tablespoon soy sauce
• 1 tablespoon ketchup
• 1/4 teaspoon garlic powder
• 1/4 teaspoon pepper
• 1/3 cup monterey jack cheese

Directions

1. 1

   Combine the 1st six ingredients in a bowl. Blend in the cheese.

2. 2

   Form into 4 patties.

3. 3

   Spray a frying pan with cooking spray.

4. 4

   Cook patties until done.

5. 5

   Serve on hamburger buns with lettuce and tomatoes.

found at recipezaar.com

Zucchini Fritters

21 min | 15 min prep

Ingredients

• 5 tablespoons Bisquick
• 1/2 cup parmesan cheese
• 1/4 teaspoon salt
• 1/8 teaspoon pepper
• 2 eggs, beaten
• 2 tablespoons butter
• 2 cups zucchini, grated

Directions

1. 1

   Blend the Bisquick, parmesan, salt, pepper.

2. 2

   Add eggs.

3. 3

   Mix zucchini into batter.

4. 4

   Grease hot pan or griddle with butter.

5. 5

   Pour batter into pan and fry 3 minutes on each side.

6. 6

   Serve warm, a delicious way of serving zucchini.

from: http://www.recipezaar.com

Pineapple Flax Muffins

Pineapple Flax Muffins

1/2 cup whole wheat flour 1 cup all-purpose flour 3/4 cup ground flaxseed 3/4 cup oat bran 1/2 cup brown sugar, packed 2 teaspoons baking soda 1 teaspoon baking powder 1/4 teaspoon salt 2 teaspoons ground cinnamon

1-1/2 cups shredded carrots 1 cup pineapple tidbits, drained 1/2 cup raisins 1/3 cup plus 1 tablespoon egg substitute 2 tablespoons unsweetened applesauce 1 teaspoon vanilla 1 cup skim milk 1 tablespoon lemon juice

1. Preheat oven to 350°F.
2. In large bowl, mix flours, flax, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon.
3. Stir in carrots, pineapple and raisins.
4. Combine eggs, milk, lemon juice, applesauce and vanilla in separate bowl.
5. Add liquids to dry ingredients, stir until moist (batter will be lumpy).
6. Coat muffin tin with non-stick spray. Pour batter in tins.
7. Bake for 15-20 minutes, or until golden brown.

Preparation time: 15 minutes

Baking time: 15-20 minutes

Yield: 18 muffins

Nutrition Info (per muffin): 113 calories, 1.4 g fat, 23.4 g carb (2.2 g fiber, 2.7 g sugar), 3.5 g protein. 2 Weight Watchers Points

from: http://adventuresinmyfreezer.blogspot.com