Cobb Dip

•  8 oz. cream cheese, softened
• 1 c.Sour cream
• 1 pkg. Hidden Valley Ranch Dip mix
• 1 c. Chopped Romaine Lettuce
• 1Tomato,chopped
• 1 1/2 c. Grilled corn 
• 1/4 c. Bacon, cooked and crumbled
• 1/4 c Blue Cheese Crumbles

Combine cream cheese, sour cream, and Ranch Dip mix and mix until smooth. Spread into the bottom of a 9-inch pie plate or other similarly sized pan. Top with lettuce, tomatoes, cheddar cheese, corn, bacon, and blue cheese. Eat with your favorite tortilla chips, crackers, or pretzel flats.

Taco Casserole

• 1 lb. Ground beef
• 1 (15 oz) pkg. Cornbread mix
• 1 (20 oz) can Refried Beans
• 1 pkg Taco Seasoning
• 2 T.Water
• 1 c. Shredded  Cheddar Cheese

Preheat oven to 425 degrees. Brown ground beef until no longer pink, and then drain.  Mix the cornbread batter according to the directions on the package, and then set aside.  Mix refried beans, taco seasoning and water together in a medium bowl, and then spread beans on the bottom of a 9 x 13 in baking dish. Add a layer of the ground beef and top with cheese.  Pour cornbread batter over the cheese and bake 10 to 15 minutes, or until cornbread is done and a toothpick inserted into the center comes out clean.  Garnish each serving with toppings (lettuce, tomatoes, onion, sour cream etc), or serve plain.

Enchilada Casserole

• 1 lb.Ground Turkey
• 1 small chopped onion
• 1 T. +1/3 c. Canola Oil, divided
• 1/3 c. Flour
• 2 T. Chili Powder
• 1/4 t. Salt
• 1/4 t. Pepper
• 2 c. Water
• 12 (7 in) corn tortillas
• 1 1/2 c. Salsa
• 1 1/2 c. Shredded cheese

In a skillet over medium heat, cook turkey and onion in 1 tablesppon oil until meat is no longer pink; drain. Sprinkle with flour, chili powder, calt nd pepper.  Add water and bring to a boil.  Reduce heat, cover and cook 8-10 minutes. In another skillet, fry tortillas in remaining oil about 20 seconds total, turning one time.

Preheat over to 350 degrees. Cut 9 of the tortillas in half and place the cut edges of 1 tortilla against the short side of a greased 9x13 in baking dish.  Overlap remaining tortilla halves until bottom of dish is covered.  Spoon 2 c. meat mixture over tortillas and layer 1/2 c salsa over meat. Sprinkle with 1/2 c.cheese. Repeat layers and top with remaining tortillas, meat mixture, salsa and cheese. Bake uncovered,20 minutes; sprinkle with remaining cheese. Bake 10 minutes more or until cheese has melted.

Buffalo Chicken Sandwiches

• 4-6 boneless, skinless Chicken Breasts
• 1 (12 oz) Bottle Buffalo Wing Sauce
• 2 T. Ranch mix seasoning
• 2 T. Butter

Place chicken breasts in a lightly greased crock pot. In a medium bowl, combine the buffalo wing sauce and ranch seasoning. Pour hot sauce mixture over chicken and cook on low for 6-8 hours.

Once cooked, shred chicken breasts in the crock pot. Stir in butter until melted.

Melt cheese on top of each sandwich and top with Ranch dressing as desired.

Baked Chicken Alfredo Ziti

• 12 oz. Ziti noodles
• 2 c. shredded, cooked chicken
• 1 batch Alfredo sauce (recipe is below)
• 11/2 c. shredded Mozzarella cheese

Alfredo Sauce:

• 1 T. Olive oil
• 4 Garlic cloves, minced
• 3 T. Flour
• 1c.Chicken Broth
• 1 c. Low fat milk
• 3/4 c. Grated Parmesan Cheese
• 1/2 t. Salt
• 1/4 t. Black Pepper

Cook the pasta until al dente in a large pot. Drain pasta and return to pot and add chicken and alfredo sauce. Gently toss until noodles are evenly coated. 

Pour half the pasta into a  greased 9x13 baking dish. Sprinkle top evenly with 1 c. cheese. Layer remaining pasta on top of cheese and sprinkle with remaining 1/2 c. cheese. 

Bake for 20-25 minutes or until it starts to turn golden. 

 

To make Sauce:

Heat oil in large saute pan over medium high. Add garlic and saute for 1 minute until fragrant. Sprinkle with flour and stir to combine. Saute for and additional minute stirring occasionally.

Slowly add chicken broth, whisking until smooth. Whisk in milk and bring sauce to a simmer. Let cook for an additional minute until thickened, add Parmesan cheese, salt and pepper. Stir until melted.  Remove from heat and set aside.