- 6-7 large russet potatoes, peeled and diced
- 10 slices bacon, plus more for top
- 8 oz cream cheese
- 1 stick unsalted butter, melted
- 8 oz sour cream
- 3-4 cloves garlic
- 3-4 green onion, sliced
- 2 cups shredded cheddar cheese, plus more for top
- salt and pepper to taste
~Preheat oven to 350 degrees. Place peeled and diced potatoes in a large saucepan, and add enough cold water to cover by about 2 inches. Bring to a boil over medium-high heat, and reduce to a simmer. Cook until tender and easily pierced with a paring knife, about 20 minutes. Transfer to a colander to drain; return to pan, cover, and set aside.
~Meanwhile, heat a large skillet over medium heat. Add bacon, and cook until crisp. Transfer to paper towels to drain; let cool, and crumble into pieces.
~In a small sauce pan melt the butter over low heat. Add the garlic cloves, peeled and crush and allow to steep in the butter for 5 minutes. Remove the garlic and set aside.
~In the bowl of a stand mixer or using a hand held mixer, combine potatoes and blend until fluffy and smooth. Add the cream cheese, garlic butter and sour cream and blend until combined and smooth. Add cheddar cheese, half of the sliced green onion, half the bacon, salt, and pepper. Stir until well combined.
~Transfer to a buttered 3-quart baking dish. Top with 1/2 cup cheddar cheese. Bake until top is slightly golden and potatoes are heated through, about 30 minutes. Remove from oven; garnish with remaining bacon and green onion. Serve immediately.
- 2 pouches (7.5 oz each) Bisquick® Complete buttermilk biscuit mix
- 1 cup water
- 1 jar (14 oz) pizza sauce
- 1 package (8 oz) sliced pepperoni
- 2 cups shredded mozzarella cheese (8 oz)
- 1. Heat oven to 375°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In medium bowl, stir Bisquick mix and water until soft dough forms. Drop half of dough by spoonfuls evenly in bottom of baking dish (dough will not completely cover bottom of dish).
- 2. Drizzle about 1 cup pizza sauce over dough. Arrange 1/2 of the pepperoni slices evenly over sauce. Top with 1 cup of the cheese. Repeat layers with remaining dough, pizza sauce, pepperoni and cheese.
- 3. Bake 20 to 25 minutes or until golden brown. Cut into squares to serve.
(Source: Flickr / bettycrockerrecipes)
Prep Time: 10 mins Cooking Time: 30 to 40 mins
- 4 eggs
- 4 egg whites
- 1/2 cup lowfat milk
- 1/2 cup shredded part skim mozzarella cheese
- 1/2 cup shredded cheddar cheese
- 2 cups fresh broccoli florets
- fresh pepper & sea salt
Preheat oven to 350 degrees. Blanch the broccoli in boiling water, dry and chop up into small pieces and set aside. Also set aside 2 to 3 tablespoons of cheddar cheese for sprinkling on top of quiche. Meanwhile, in a large bowl combine eggs and whites and lightly whisk together. Add milk and continue to whisk together. Stir in all remaining cheese and broccoli and finish off with salt and pepper to taste. Spray cups or ramekins with cooking spray and place on a baking sheet. Divide egg mixture evenly among cups, sprinkle with cheddar cheese and bake for 30 to 40 minutes or until beginning to brown. An 8oz ramekin should yield 4 quiches. Note: Coffee cups are generally a bit bigger/deeper than 8oz. If you are using mugs and you want to get the quiches to pop out like the picture (above) it’s best to divide the recipe among 3 cups instead of 4.
1 pound boneless, skinless chicken breasts
1 can cream of chicken soup
1 cup salsa
1 package taco seasoning
1 cup sour cream
1. Mix soup, salsa and taco seasoning in the bottom of your crockpot. Sink chicken breasts into the mixture, covering completely. Cook on low for 5 – 6 hours depending on size of chicken breasts.
2. Remove chicken, shred and return to the crockpot. Add sour cream and mix well. Heat until everything is warmed through.
This is a great and easy recipe, with two options:
1) Simmer it on the stove
2) Cook it in the Crock-Pot
- 2 pounds beef chuck or bottom round—cut into several pieces
- 1+1/3 Cups Salsa (Mild or Medium. I use Old El Paso)
- 12 oz. can Regular Coca-Cola —not Diet ( 1+1/2 cups)
Spray large skillet with cooking spray, and quickly brown the beef well on all sides over high heat. Put beef and any drippings into a large pan. (I use a little of the Coca-cola to dissolve the drippings from the pan, and add) Pour Coca-cola and salsa over the beef , stir, and bring to a boil. Cover, reduce heat and let simmer for 2 hours. About 1/2 hour before done, shred the meat with a fork and continue simmering in sauce. Serve on buns.
Alternate method—after browning meat, combine all ingredients in Crock Pot and cook on Low for 7-8 hours, or on High for 4 hours.
This is also good cut up instead of shredded and served over rice or noodles.
*I’ve found that a less chunky style of salsa works best in this recipe.