Potato Skin Poppers

Recipe Courtesy of Daisy brand Sour Cream

Prep Time  35 minutes
Total Time 45 minutes
Serves 12-14

Great finger foods to serve to kids or at a party!

Ingredients:

3 cups frozen, diced potatoes (or hash browns)

2 cups shredded cheddar cheese

16 oz. sour cream (divided)

¾ cup cooked bacon pieces

1/3 cup chopped green onions

1 dash salt & pepper to taste

14 flour tortillas

2 tablespoons melted butter

Directions:

Preheat oven to 350. Cook potatoes according to package directions. In a bowl, stir together cooked potatoes, cheese, 1 cup sour cream, bacon, onions, salt and pepper. Warm the tortillas, then spoon equal amounts of mixture in the center of each. Roll tortillas burrito-style, brush with melted butter and place seam-side down on a baking pan. Bake 12-15 minutes, or until golden brown.  Let cool 5 minutes, then cut diagonally into halves. Serve with remaining sour cream.

Oven Barbequed Chicken

Recipe Courtesy of Better Homes & Garden

Prep Time  15 minutes
Total Time  45 minutes
Serves 4-6

Slightly sweet, slightly tangy.  The chicken comes out moist and juicy.   My daughter is a picky eater and she ate everything on her plate!

Ingredients:

2 1/2 - 3 pounds meaty chicken pieces (breast halves, thighs, and drumsticks)
1/2 cup chopped onion (1 medium)

1 clove garlic, minced

1 tablespoon cooking oil

3/4 cup bottled chili sauce

2 tablespoons honey

2 tablespoons soy sauce

1 tablespoon prepared mustard

1/2 teaspoon prepared horseradish

1/4 teaspoon crushed red pepper

Shortcuts:

Use boneless, skinless chicken breasts instead of bone-in chicken to cut the cooking time in half.   Just skip the first 25 minutes of cooking noted below.

Omit the horseradish and red pepper to make this less spicy and kid friendly.  It still tastes great without them.

Directions:

Skin chicken. Arrange chicken, bone side up, in a 15x10x1-inch baking pan. Bake in a 375 degree F oven for 25 minutes.

Meanwhile, for sauce, in a small saucepan cook onion and garlic in hot oil over medium heat until tender but not brown. Stir in chili sauce, honey, soy sauce, mustard, horseradish, and crushed red pepper; heat through.

Turn chicken bone side down. Brush half of the sauce over the chicken. Bake for 20 to 30 minutes more or until chicken is no longer pink (170 degrees F for breasts; 180 degrees F for thighs and drumsticks). Reheat remaining sauce; pass with the chicken.

Slow Cooker Red Beans & Rice

Recipe Courtesy of Taste of Home

Prep Time 20 minutes
Total Time  8 hours
Serves 6-8

This recipe was easy and delicious!  I skipped the red pepper flakes to make it kid-friendly.   My son ate his "all gone". 
Change it up by adding andouille sausage or diced, cooked ham..

Ingredients:

• 4 cans (16 ounces each) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 package (14 ounces) smoked turkey sausage, sliced
• 1 cup chicken broth
• 3 celery ribs, chopped
• 1 large onion, chopped
• 1 medium green pepper, chopped
• 1 small sweet red pepper, chopped
• 6 garlic cloves, minced
• 1 bay leaf
• 1/2 teaspoon crushed red pepper flakes
• 2 green onions, chopped
• Hot cooked rice

Directions

• In a 4-qt. slow cooker, combine the first 11 ingredients. Cover and cook on low for 8-10 hours or until vegetables are tender. Stir before serving. Discard bay leaf.
• Sprinkle each serving with onions. Serve with rice.

Low-Cal Mexican Lasagna

Recipe Courtesy of Food Network

Prep Time  20 minutes
Total Time  65 minutes
Serves 6-8

Ingredients:

1 lb ground turkey, chicken or beef

1 chopped red onion

1 small can green chiles

1 14 oz. can diced tomatoes

1 teaspoon cumin

1 tablespoon chili powder

2 cloves garlic, finely minced

1 pkg. wheat tortillas, 6 or 8 inch size

2 1/2 cups low-fat cheddar cheese

2 cups low-fat cream cheese

1 cup chopped green onions

Directions:

Brown meat in large skillet & drain fat.  Set aside.  Saute onion & garlic. Add cumin, chili powder, garlic, chiles and tomatoes.  Add meat back to mixture.

Combine 2 cups cheddar cheese  and 2 cups cream cheese in medium bowl.

Spray 9x13 casserole dish with cooking spray.  Layer tortillas, meat, cheese mixture & green onions.  Top with remaining 1/2 cup of cheddar cheese.  Bake 45 minutes at 375.

Spicy Island Shrimp

Recipe Courtesy of Taste of Home

Prep Time  20 minutes
Total Time  20 minutes
Serves 6

If you like things spicy, you have to try this one.  Cut back or omit the cayenne pepper to make it kid friendly.

Ingredients:

• 1 large green pepper, chopped
• 1 large onion, chopped
• 1/2 cup butter cubed
• 2-1/4 pounds uncooked large shrimp, peeled and deveined
• 2 cans (8 ounces each) tomato sauce
• 3 tablespoons chopped green onions
• 1 tablespoon minced fresh parsley
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/4 to 1/2 teaspoon white pepper
• 1/4 to 1/2 teaspoon cayenne pepper
• Hot cooked rice

Directions:

In a large skillet, saute the green pepper and onion in butter until tender. Reduce heat; add shrimp. Cook for 5 minutes. Stir in the tomato sauce, green onions, parsley and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 20 minutes or until slightly thickened. Serve with rice.

Mango Chicken Salad with Spiced Pecans and Couscous

Original Recipe

Prep Time  10 minutes
Serves 4


I absolutely love the Mango Chicken Salad at Coastal Flats.  I decided to try to re-create the recipe and I was quite happy with the result!

Ingredients:

2 bags mixed salad greens
2 skinless, boneless chicken breasts, cooked and diced*
2 cups fresh mango, diced**
1 cup red grapes, halved
1 box Herbed Chicken couscous (I like the Near East brand)
2 cups spiced or honey roasted pecans
1 cup feta cheese
Blush Wine Vinaigrette (I used Open Nature brand)

* Perdue Shortcuts are easy alternative

* * Fresh mangoes are almost impossible to cut.  Save yourself the hassle and purchase the pre-cut mango in the produce section.

Directions:
Cook couscous according to package directions.

Place salad greens, mango, grapes, pecans and feta cheese in large bowl.  Toss to mix.

Place salad in individual salad bowls.  Top with vinaigrette.  Place a serving of couscous on top of salad. 

Banana Split Pie

Recipe Courtesy of Tastefully Simple

Prep Time 15 minutes
Total Time
Serves 8

Ingredients:

1/2 package (15 ounces) refrigerated pie crust (1 crust)
1 cup milk chocolate morsels, melted and divided
1 package (8 oz) cream cheese, softened
3/4 cup cold milk
1 package (3.4 oz) white chocolate instant pudding mix
2 tablespoons white sugar
1 can (8 oz) crushed pineapple, well drained
1 medium banana, sliced
1 cup sliced strawberries
1 1/2 cups frozen whipped topping, thawed
1/4 cup chopped nuts

Directions:

Preheat oven to 425°F. For crust, place pie crust in pie plate, gently rolling dough into bottom and up sides. Prick bottom of crust using toothpick. Bake 10-12 minutes or until golden brown. Cool completely.
Melt chocolate morsels in microwave safe dish uncovered, on HIGH 1 minute, stirring every 30 seconds until chocolate is melted and smooth. Reserve 2 tablespoons of the chocolate for garnish. Spread remaining chocolate over bottom and sides of crust.
For filling, place cream cheese in microwave safe bowl. Microwave on HIGH 30 seconds or until softened; whisk until smooth. Gradually whisk in milk. Add pudding mix and sugar; whisk until mixture begins to thicken. Fold in pineapple. Spread filling evenly into crust.
For toppings, arrange fruit over top of pie. Spread whipped topping over fruit. Drizzle reserved melted chocolate over top of pie. Sprinkle with nuts. Keep refrigerated until ready to serve.