Barbecue-Bacon Party Spread

what you need
2pkg. (8 oz. each) Cream Cheese, softened
1/2cup  Barbecue Sauce
1pkg. (2.1 oz.) OFully Cooked Bacon, chopped
1small tomato, chopped
1/2cup chopped green peppers
3 green onions, sliced
1cup  Shredded Cheddar Cheese
make it

SPREAD cream cheese on large platter; drizzle with barbecue sauce.

TOP with all remaining ingredients.

SERVE with TRISCUIT Thin Crisps or WHEAT THINS Original Crackers.

5-Layer Mexican Dip

1

can (15-1/2 oz.) refried beans

1

Tbsp. chili powder

1/2

tsp. ground cumin

1

cup Sour Cream

1

cup Shredded Cheddar Cheese

3

 green onions, sliced

1/3

cup sliced black olives

1

 tomato, chopped

make it

MIX beans, chili powder and cumin; spread onto bottom of 9-inch pie plate.

TOP with layers of remaining ingredients.

REFRIGERATE several hours.

"Potachos"

4

cups kettle potato chips (4 oz.)

1

cup Shredded Cheddar Cheese

1

small tomato, chopped

2

 green onions, sliced

4

slices Bacon, cooked, crumbled

1/4

Sour Cream

make it

SPREAD chips onto large microwaveable plate; top with cheese. Microwave on HIGH 1 to 2 min. or until cheese is melted.

TOP with remaining ingredients.

SERVE immediately.

Biscuit Bowls with Chili

INGREDIENTS
1 can (10.2 oz) Pillsbury® Grands!® refrigerated biscuits
2 cans (15 oz each) chili with beans
1/2 cup shredded Cheddar cheese (2 oz)

Football Pizza

INGREDIENTS

1

 can (13.8 oz) Pillsbury® refrigerated classic pizza crust

2

 teaspoons olive oil

1/2

 cup pizza sauce

2

 cups shredded mozzarella cheese (8 oz)

1/2

 cup chopped fresh parsley

2

 packages (3 oz each) sliced pepperoni

1

 stick (1 oz) string cheese

Greek Lemon Chicken

4 servings


1 ¼ cups Greek vinaigrette, divided
4 boneless skinless chicken breast halves
(5 ounces each)
1 medium lemon, quartered
3 tablespoons sliced oil-packed sun-dried tomatoes
¼ cup crumbled feta cheese
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1. Pour ¾  cup vinaigrette into large resealable plastic bag; add chicken.  Seal bag and turn to coat; refrigerate for up to 4 hours.  Cover and refrigerate remaining vinaigrette for basting.


2. Drain and discard marinade.  Grill chicken, covered, over medium heat for 4 minutes.  Turn and baste with some of the reserved vinaigrette.  Grill 4-5 minutes longer or until a meat thermometer reads 170*, basting occasionally.


3. Squeeze lemon wedges over chicken.  Sprinkle with tomatoes and cheese.

Some Health tips when it comes to food.

Monterey BBQ Chicken

4 servings

4 bacon strips
4 boneless skinless chicken breast halves (about 4oz each)
1 tablespoon butter
½ cup barbecue sauce
3 green onions, chopped
1 medium tomato, chopped
1 cup (4 ounces) shredded cheddar cheese
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1. Cut bacon strips in half widthwise.  In a large skillet, cook bacon over medium heat until cooked but not crisp.  Remove to paper towels to drain; keep warm.
2. Drain drippings from skillet; cook chicken in butter over medium heat for 5-6 minutes on each side.
3. Top each chicken breast with the barbecue sauce, green onions, tomato and two reserved bacon pieces; sprinkle with the cheese.  Cover and cook for 5 minutes or until cheese is melted.


Tip
When a recipe calls for green onions, its easier and faster to cut them with kitchen scissors than with a knife. 

Stuffed Peppers

4 servings

4 medium green peppers

¼ cup water

½ cup uncooked orzo pasta

1 pound ground beef

2 cups spaghetti sauce

1 cup frozen broccoli-cauliflower blend, thawed and chopped

½ cup grated Parmesan cheese, divided

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1. Cut tops off peppers and remove seeds; replace tops.  Place in an ungreased shallow round 3-qt microwave safe dish; add water.  Cover and microwave on high for 8-10 minutes or until crisp-tender.

2. Meanwhile, cook the orzo according to package directions.  In a large skillet, cook beef over medium heat until meat is no longer pink; drain.  Drain orzo; stir into meat mixture.  Add the spaghetti sauce, vegetables and ¼ cup cheese.

3. Spoon into peppers.  Sprinkle with remaining cheese.  Microwave, uncovered on high for 1-2 minutes or until heated through.

Note: This recipe was tested in a 1.100-watt microwave.

Shrimp Scampi

¾ cup butter, cubed
2 pounds uncooked medium shrimp, peeled and deveined
5 teaspoons lemon-pepper seasoning
2 teaspoons garlic powder
Lemon wedges optional
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1. In a large skillet over medium heat, melt butter. Add the shrimp, lemon-pepper and garlic powder; cook for 5-8 minutes or until the shrimp turns pink. Transfer to serving dishes. Serve with lemon wedges if desired.

Microwave Frittata

4 servings


1 tablespoon butter
1 cup cubed fully cooked ham
¼ cup chopped green pepper
4 eggs, lightly beaten
Mrs. Dash sun dried tomato seasoning
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1.Place butter in microwave safe 9 inch pie plate. Cover and microwave on high for 20-30 seconds or until melted. Add ham, and green pepper. Cover and cook on high for 1 minute. Stir in eggs and Mrs. Dash.


2. Cover and cook on high for 1 - 2 minutes or until a knife inserted near the center comes out clean. Let stand for 3 minutes or until completely set. Cut into wedges.


NOTE: tested in 1,100 watt microwave

Jiffy Jambalaya

4 servings


1 package (8ounces) red beans and rice mix
½ pound smoked sausage, sliced
½ cup chopped onion
1 tablespoon olive oil
½ pound cooked medium shrimp, peeled and deveined
1 can (14 ½ ounces) diced tomatoes, drained
1 teaspoon brown sugar
¼ teaspoon Franks Hot sauce
--------------------------------------
1. Cook the red beans and rice mix according to the package directions.


2. Meanwhile, in a large skillet, saute sausage and onion in oil until onion is tender. Add the shrimp, tomatoes, brown sugar and hot sauce. Cook for 3-4 minutes or until heated through. Stir in rice mixture.

Buffalo Chicken Wraps

8 servings

1 ½ pounds chicken tenderloins
1 cup buffalo wing sauce, divided
8 lettuce leaves
8 flour tortillas (10inches), warmed
16 bacon strips, cooked
1 small green pepper, cut into strips
½ cup ranch dressing
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1. In a large skillet, bring chicken and ½ cup buffalo wing sauce to a boil.  Reduce heat; cover and simmer for 10-12 minutes or until meat is no longer pink.  Remove from the heat; cool slightly.  Shred chicken with two forks.

2. Place a lettuce leaf on each tortilla; spoon about ½ cup chicken mixture down the center.  Top with bacon and green pepper.  Drizzle with ranch dressing and remaining buffalo wing sauce; roll up.

Breakfast Burritos

10 burritos


12 bacon strips, diced
12 eggs, lightly beaten
Salt and pepper to taste
10 flour tortillas (8inch)
1 ½ cups (6oz) shredded cheddar cheese
½ cup thinly sliced green onions
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1. In a large skillet, cook the bacon until crisp; remove to paper towels. Drain, reserving 1-2 tablespoons drippings. Add eggs, salt and pepper to drippings; cook and stir over medium heat until the eggs are completely set.


2. Spoon about ¼ cup of egg mixture down the center of each tortilla; sprinkle with cheese, and reserved bacon. Fold bottom and sides of each tortilla over filling. Wrap each in waxed paper and aluminum foil. Freeze for up to 1 month.


3. To use frozen burritos: Remove foil. Place waxed paper-wrapped burritos on a microwave-safe plate. Microwave for 1 ½ - 2 minutes or until heated thoroughly. Let set 30 seconds.

Cheep Easy Stove top Pasta

This is very cheap and easy.

All you need is a box of macaroni, a pound of either hamburger or Italian sausage and a jar of Prego or Ragu.  

Brown beef.   

Follow the directions on the box and cook the macaroni.

Drain and rinse meat.  Drain Noodles.  Mix together and heat for a couple of minutes.

If you want to improve the tastes and kick it up a little, you can add Basil or Italian seasoning when cooking the meat and before mixing the noodles and meat, you can mix a little olive oil in the noodles and sprinkle it with parsley.  There are a lot of ways to improve recipes, you can always tamper with the recipes and make them according to your taste. 

Pizza Boats

All you need is an unsliced loaf of French or Italian bread, shredded mozzarella, a can of pizza sauce and whatever toppings you like.  Slice the bread in half, place on a cookie sheet.  Top with sauce (if you use too much it might be mushy) then add your choice of meats and veggies, top with cheese then bake at 350 until the cheese is melted.


You can also replace the pizza sauce with Alfredo sauce. 

Easy Enchiladas

1 pound taco meat (buy some good seasoning, your favorite kind and make some taco meat)


1 can fat free or regular refried beans (I say fat free cause they taste better)


at least 8 large tortillas


1 large can enchilada sauce (if you don't get the right brand the whole thing is ruined it taste the sauce first to see if you like the flavor)






I'm gonna say one tortilla at time for any speacial people who might read this


spread a thin layer of beans then lay a thin layer of meat over the center. Make sure you don't add to much or the tortilla will tear.

fold in top and bottom of the tortilla, then roll it.

repeat with the rest of the tortillas filling a cake pan. Lay them side by side.
when you've finished filling them folding them and laying em in the pan pour the enchilada sauce over them covering all of em well. Now add cheese spread it evenly over the top.


NOTE ALWAYS ADD SAUCE THEN TOP WITH CHEESE OR THE CHEESE WILL BE DISGUSTING AND WON'T MELT

BAKE ABOUT 15 MINUTES OR UNTIL CHEESE IS MELTED.

If you have no one to share with you can always freeze the leftovers.

SLOPPY JOE TATER TOT CASSEROLE

Ingredients

1 lb hamburger

1 can sloppy Joe Sauce

1 bag frozen tater tots

1 bag shredded cheese

Follow the directions and cook the tater tots nice and crispy.

Brown beef and add Sloppy Joe sauce.

Spread tots evenly across the bottom of the pan

Top with Sloppy Joe mix

Top with cheese

bake at 425 until the cheese is melted.

MICROWAVE COFFEE CUP SCRAMBLE

INGREDIENTS:
2 Eggs
2 Tbsp. milk
2 Tbsp. Cheddar cheese
Salt and pepper






DIRECTIONS:
1. Coat 12-oz. microwave safe coffee mug with cooking spray. Add eggs and milk; beat until blended.


2. Microwave on high for 45 seconds; stir. Microwave until eggs are almost set, 30 to 45 seconds longer.


3. Top with cheese; season with salt and pepper.






Serves 1. Per serving: 215 calories, 2g carbs, 17g protein, 15g fat, 440mg cholesterol.