Green Chile Cheeseburger Meatballs *

 1 pound ground turkey
1 egg, lightly whisked
2 garlic cloves
3/4 cup breadcrumbs
2 Tbsp chipotle ranch dressing (plus more for serving)
1/2 cup shredded cheddar cheese
1 (4 oz) can green chiles, undrained
1/2 tsp cumin
1/2 tsp smoked paprika
1/4 tsp cayenne pepper
1 tsp salt
1/4 tsp black pepper
Olive oil
Slider style buns

Line a large sheet pan with parchment paper and set aside.  Preheat oven to 400.  In a large bowl, combine turkey, egg, garlic, panko, chipotle ranch, shredded cheddar, green chiles, cumin, smoked paprika, cayenne, salt and black pepper.  Using clean hands, mix until just combined.  Form the mixture into 1 1/2 to 2 inch balls and place them on prepared sheet pan.  If meatballs are too moist to hold shape, hand mix in additional breadcrumbs 2-3 Tbsp at a time until they hold shape.  Brush each meatball lightly with oil.  Bake for 16-20 minutes or until browned and cooked through.  (You may need to adjust your cooking time based on your meatball size....less time if they are smaller or more time if they are bigger). Brush slider buns with additional chipotle ranch dressing and serve meatball in bun.  

You could also serve meatball as an appetizer with no bun and chipotle ranch dressing as a dipping sauce.

  

Mexican Cheesecake *

 2 (8 oz) packages of cream cheese, softened
1 1/2 cups sugar
2 eggs
1 tsp vanilla
2 (8 oz) cans crescent rolls
6 tsp butter, softened
4 tsp cinnamon

Preheat oven to 350.  Mix cream cheese, eggs, 1 cup sugar, and vanilla.  Roll out 1 can of crescent rolls and places on bottom of greased 13x9 baking dish.  Pour mixture on top of crescent rolls.  Roll out other can of crescent rolls and place on top of mixture.  If seams come apart, pinch together.  Mix 1/2 cup of sugar and 4 tsp cinnamon in different bowl.  Spread softened butter on top of crescent rolls.  Sprinkle sugar mix on top of butter.  Place in oven for 35-45 minutes until knife inserted in center comes out clean.  Texture is more like a moist regular cake than a cheesecake.

Sun Dried Tomato Basil Chicken *

4 small boneless, skinless chicken breasts, cut into chunks
1 tsp salt
1/2 tsp black pepper
2 Tbsp flour
2 Tbsp EVOO
1 pint cherry tomatoes
1 tsp crushed red pepper flakes, adjust to your heat preference
2 garlic cloves, minced
1/2 cup shallot, thinly sliced
3/4 cup juilienne cut sun dried tomatoes
2 Tbsp tomato paste
1 cup chicken broth
1 cup plain greek yogurt
2 tsp chopped dried basil

Season chicken with salt and pepper.  In a medium bowl, place flour and chicken and toss to coat.  In large deep skillet, heat oil over medium heat.  Place the chicken into the skillet and cook until lightly golden brown, about 3-4 minutes.  Add cherry tomatoes, red pepper flakes, garlic, shallot, and sun dried tomatoes to skillet.  Cook, tossing often, until tomatoes begin to blister and soften and until chicken is cooked through, about 4-5 minutes.  Add tomato paste and stir until well combined.  Tomatoes may begin to burst open and that's ok.  Stir in chicken broth until the tomato paste is well incorporated and  sauce is reduced by half, about 3-4 minutes.  Stir in greek yogurt and bring to a rapid simmer.  Once simmering, reduce heat to low to achieve a light but steady simmer.  Top with basil.  Cook, simmering uncovered, until sauce has thickened.  

Serves 4

Chili Cheese Dip *

 8 oz cream cheese, softened

1 can (15 oz) chili

1 cup shredded cheddar cheese

1/2 can rotel, drained

1/3 cup sliced green onions

Fresh jalapeno slices, if desired

Spread cream cheese onto bottom of microwaveable pie plate; top with chili and cheddar.  Microwave on high for 3 minutes or until dip is heated through and cheese is melted.  Top with rotel and onions.  Add a few fresh jalapeno slices if desired.  Serve with tortilla chips.

Italian Beef Stew *

 1 pound beef stew meat
1 tsp salt 
1 tsp beef bouillon
3 large carrots, cut into 1 inch pieces
2 stalks celery cut into 1 inch pieces
2 cloves garlic, minced
1 onion, coarsely chopped
1/4 tsp pepper
1 can cannellini beans, rinsed and drained
1 can (28 oz) crushed tomatoes in puree, undrained
1 jar (12 oz) beef gravy
2 tsp italian seasoning
1 tsp sugar
2 cups frozen cut green beans

Place beef, salt, bouillon, carrots, celery, garlic, onion, pepper, beans, tomatoes and gravy in slow cooker.  Cover and cook on low heat 10-12 hours. Stir in italian seasoning, sugar and frozen green beans.  Increase heat setting to high.  Cover and cook 20 minutes or until green beans are tender.

Almond Streusel Cherry Cheesecake Bars *

 Cookie Base and Topping
1 pouch sugar cookie mix
1/4 cup cold butter
4 oz cream cheese
1/2 cup sliced almonds

Filling
20 oz cream cheese, softened
1/2 cup sugar
2 Tbsp all purpose flour
1 tsp almond extract
2 eggs 
1 can (21 oz) cherry pie filling

Heat oven to 350.  Spray 13x9 pan with cooking spray.  Place cookie mix in large bowl.  Cut in butter and 4 oz cream cheese, using pastry blender or fork, until mixture is crumbly.  Reserve 1 1/2 cups mixture for topping.  Press remaining mixture in bottom of pan.  Bake 12 minutes.  Meanwhile in large bowl, beat 20 oz cream cheese, sugar, flour, almond extract and eggs with electric mixer on medium speed until smooth.  Spread cream cheese mixture evenly over partially baked cookie base.  Spoon pie filling evenly over cream cheese mixture.  Sprinkle with reserved topping and almonds.  Bake 40-45 minutes or until light golden brown.  Cool 30 minutes.  Refrigerate about 2 hours or until chilled.  Store covered in refrigerator.

Chocolate Honey Bun Cake *

 1 box chocolate cake mix
1/2 cup water
2/3 cup butter, melted
4 eggs
8 oz sour cream (use plain greek yogurt for less calories)
1 cup packed brown sugar
1/3 cup chopped pecans
1/3 cup semisweet chocolate chips
2 tsp cinnamon
Rich and Creamy chocolate frosting

Heat oven to 350.  Grease 13x9 pan with nonstick cooking spray.  In bowl, beat cake mix, water, melted butter, eggs, and sour cream on low speed for 30 seconds.  Beat on medium speed 2 minutes.  Spread half of the batter in the pan.  In a small bowl, mix brown sugar, pecans, chocolate chips and cinnamon; sprinkle over batter in pan.  Drop remaining batter by spoonfuls evenly over pecan mixture; carefully spread to cover.  Bake 48-54 minutes or until top springs back with touched lightly.  Cool 10 minutes.  Poke top of warm cake every 1/2 inch with chopstick or something of that nature.  Carefully spread desired amount of frosting evenly over warm cake.  Run knife around sides of pan to loosen cake.  Cool completely, about 1 1/2 hours.  

Unstuffed Southwest Chicken Poblano Skillet *

 3 Tbsp avocado oil

4 poblano peppers, stem and seeds removed and cut into 1/2 inch wide strips

1/2 yellow onion, thinly sliced

1 tsp salt

1/2 tsp pepper

4 cups shredded rotisserie chicken

1 bottle SideDish southwest dressing

1/4 cup chicken broth

1 cup shredded  monterey jack cheese

1/4 cup panko breadcrumbs

Hot cooked rice

Preheat oven to 400.  Heat an oven safe skillet over medium high heat.  Add 2 Tbsp oil, poblano peppers, onion, salt and pepper.  Cook, tossing, until the veggies are crisp-tender, about 5 minutes.  Remove from heat and add chicken, southwest dressing and broth and stir to combine.  Spread contents in skillet in single layer.  Sprinkle top with cheese.  In small bowl, combine bread crumbs and 1 Tbsp avocado oil and stir until well combined.  Sprinkle over top of cheese in even layer.  Transfer to oven and bake until hot, bubbly and browned on top, about 10 minutes.  Remove from heat and let cool slightly before serving over rice.  

Serves 4

Italian Mac and Cheese Bake *

 1 pound ground italian sausage

1/2 large onion, diced

2 cloves garlic, minced

10 oz elbow macaroni, cooked and drained

24 oz four cheese tomato sauce

Salt and pepper, to taste

5 oz plain greek yogurt

1 cup shredded mozzarella cheese

Preheat oven to 350.  In large oven safe skillet, cook sausage until no longer pink.  Add onion and garlic.  Cook, stirring, until soft, about 5 minutes.  Add cooked pasta, tomato sauce, and season with salt and pepper.  Stir in yogurt and simmer until well combined.  remove from heat and stir in half of mozzarella.  Sprinkle with remaining mozzarella. Bake until cheese is bubbly and golden, about 10 minutes.  

Serves 3

Creamy Sesame Shrimp Stir Fry *

 1 pound peeled and deveined shrimp

1 tsp salt 

1/2 tsp pepper

2 Tbsp tapioca flour

2 Tbsp avocado oil

1 red bell pepper, sliced into 1/4 inch thick strips

1 shallot, thinly sliced

2 baby bok choys, roughly chopped

1/3 cup creamy sesame dressing

1 Tbsp toasted sesame seeds

1-3 tsp crushed red pepper, adjust to desired heat preference

1 lime, cut into lime wedges

Hot cooked rice

Pat shrimp dry then add to a large bowl with salt, pepper, and tapioca flour.  Toss to combine.  In large deep skillet, heat oil over med-high heat.  Add shrimp in a single layer and cook until shrimp is browned and cooked through, about 2 minutes per side.  Remove from skillet and set aside.  Reduce heat beneath skillet to medium then add bell pepper, shallot, and thicker portions of bok choy.  Add additional oil if skillet is dry.  Saute, stirring until the veggies begin to soften, about 5 minutes.  Add leafy portions of bok choy and toss until it begins to wilt.  Add shrimp back to skillet.  Add creamy sesame dressing, sesame seeds and crushed red pepper.  Toss until shrimp and veggies are well coated.  Serve with lime wedge.

Serves 2