Crock Pot Queso Dip

I made this incredibly yummy and gluttonous Queso Dip for a Cinco de Mayo dinner we hosted. My husband loves Queso and could have eaten the entire batch. Thank God we had our friends to share this with because it is not healthy! It was so easy to make because all you do is throw everything in the crock pot and in an hour or so it's ready to be gobbled up. 

Crock Pot Queso Dip
From A Gilt Nutmeg
Printable Version
Ingredients 
1 tub of hot sausage 
2 lbs Velveeta, roughly cubed
1 package (8 ounces) of cream cheese
1 can of Rotel or other brand of diced tomatoes and green chiles 
Tortilla chip for serving

Directions 
Fry up the sausage and crumble it, making the pieces as small as possible. Place on paper towels on a plate to absorb some of the drippings. In the pot of your crock pot place the sausage, cubed Velveeta, cream cheese and can of Rotel. Turn the crock pot on high and in about half an hour stir to combine ingredients. Stir again in another half hour and everything should be melted together. Turn crock pot to warm setting until ready to serve. 

Skinny Red Lobster Cheddar Biscuits

I think most people would agree that the biscuits at Red Lobster are one of the best reasons for eating there. They are so ridiculously buttery and fluffy but not so figure friendly. I saw these skinny versions of the biscuits and gave them a try when we had our friends over for dinner. They are pretty darn close to the original but you can enjoy them without the guilt - only 107 calories and 3 grams of fat per biscuit. They are a cinch to make and so yummy I am thinking of making them again tonight for my hubby's Father's Day dinner. One note -- make sure to serve them right out of the oven! 

Skinny Red Lobster Cheddar Biscuits

From WW Recipes

Printable Version

Makes 12 Biscuits

Ingredients

2 cups reduced fat Bisquick

3/4 cup low fat buttermilk 

1 cup shredded low fat cheddar cheese

2 tablespoons light butter or margarine 

1/4 teaspoon garlic powder (I used real minced garlic)

1/4 teaspoon dried parsley

Directions

Preheat the oven to 400 degrees. Combine the bisquick, milk, and cheddar cheese in a medium bowl. Mix by hand until well combined. 

Divide the dough into 12 equal portions (about 3 tablespoons each) and spoon onto a lightly greased or nonstick cookie sheet. Flatten each biscuit a bit with your fingers. 

Bake for 18 to 20 minutes until the tops begin to brown. In a small bowl combine the butter with the garlic powder or minced garlic and heat in the microwave for 30 seconds. Brush garlic butter on the top of each biscuit immediately after removing from the oven. Sprinkle a dash of parsley over to top of each biscuit and serve immediately. 

Bacon, Egg, and Cheese Wreath

While my family was visiting us in March I made this incredibly yummy and easy breakfast wreath. Everyone loved it! It takes about 40 minutes because you fully cook the bacon first, so plan ahead when you're making it. This breakfast is just begging for variations - you could add in veggies, switch it up with sausage instead of bacon, or even top it with salsa and sour cream for a southwest flare. 

Bacon, Egg, and Cheese Wreath 
From Bacon Time
Printable Version
Ingredients
1 can crescents, 8 count
5 large eggs
1 cup shredded cheddar cheese
8 slices fully cooked bacon
Salt and pepper to taste

Directions
Cook your bacon. (I bake my bacon using a method I found from Men's Health. The bacon comes out crispy but not too greasy!) 

Preheat oven to 375 degrees.  Scramble eggs on the stovetop and season to taste with salt and pepper. Lay out crescents on a parchment paper lined cookie sheet as shown below. 

Add your cooked bacon. Layer on about 1/3 of the cheese. Add the scrambled eggs, then the remainder of the cheese. 

Fold crescents over (you may have to fold the bacon again to make sure it fits).

Bake for 17 minutes, or until crescents are golden brown. 

Skinny Baked Mac and Cheese

When we had our neighbor friends over for dinner a couple of weeks ago I made this lightened version of macaroni and cheese to accompany my Carolina Style pulled pork. This recipe replaces cream with skim milk and chicken broth and includes spinach.

It's not your Grandma's mac and cheese (and my Gram made the BEST mac and cheese in the world) but it is delicious and cheesy and still tastes like classic comfort food without the guilt. It was well received by kids and adults alike. 

Skinny Baked Mac and Cheese
From Skinny Taste
Serves 8
Printable Version
Ingredients
12 ounces high fiber elbow pasta
1 tablespoon butter
1 tablespoon light butter (I used yogurt butter)
1/4 cup flour
1/4 cup onion, minced
2 cups skim milk
1 cup fat free chicken broth
8 ounces reduced fat cheddar cheese
salt and pepper
4 cups spinach
1/8 cup grated Parmesan
1/4 cup bread crumbs (I used Panko)
Cooking spray


Directions
Cook pasta in salted water according to directions. Spray a baking dish with cooking spray. Preheat oven to 375 degrees. In a large heavy skillet melt the butter. Add flour and cook over low heat stirring with a whisk. Add onion and cook another two minutes. Add milk and chicken broth and continue whisking, raising heat to medium-high until it comes to a boil and mixture is smooth and thick. 

Season with salt and pepper to taste. Remove from heat and add in cheese and spinach. 

Mix well until cheese is melted. Taste again for salt and pepper. Add cooked macaroni. 

Mix to throughly combine. Pour into baking dish. Top with grated cheese and breadcrumbs then spay a little more with cooking spray. 

Bake for 15-20 minutes then broil for three minutes to make the breadcrumbs golden. Serve warm.