Recipe: Skinny Taco Dip
One of the most popular recipes on Skinny Taste, this taco dip can be easily modified: take stuff out that you don’t like and add ingredients in that you do. Served with tortilla chips, this will be a hit at your next get together or just for fun!
Ingredients:
- 8 oz 1/3 less fat Philadelphia cream cheese
- 8 oz reduced fat sour cream
- 16 oz jar mild salsa
- 1/2 packet taco seasoning
- 2 cups iceberg lettuce, shredded fine
- 2 large tomatoes, seeds removed and diced
- 1 cup reduced fat shredded cheddar cheese
- 2.25 oz sliced black olives
Directions:
- In a large bowl, combine cream cheese, sour cream, salsa and taco seasoning and mix well with an electric mixer.
- Spread mix onto the bottom of a large shallow glass dish.
- Top with shredded lettuce, tomatoes, shredded cheese and black olives. Serve with baked tortilla chips.
5-Star Simple Homemade Egg Salad
Here’s a great recipe for all those hard boiled Easter eggs if yours are still good. Instead of just tossing them out, make this highly rated Egg Salad recipe from Food.com. It was the highest rated egg salad recipe I could find on the internet – Enjoy!
Ingredients:
(This makes 2 servings)
- 4 hard-boiled eggs
- 2 tablespoons mayonnaise (Light mayo is good, too! Use more mayo if needed)
- 2/3 tablespoon mustard (Regular yellow mustard)
- 2/3 tablespoon relish
- 4 slices whole wheat bread (any type will do)
- Optional: 2/3 to taste pepper & 2/3 to taste Lettuce
Directions:
- Finely chop boiled eggs.
- Mix in mayo 1 tablespoon at a time, so not to add too much.
- Mix in mustard, relish and pepper.
- Put egg salad mixture on bread (toasted bread or on rolls are great as other options).
- Top sandwich with lettuce.
Recipe: Deconstructed Mexican Black Beans & Rice Burritos
My fave go-to foodie blogs for 100s of simple recipe ideas that are inexpensive, modifiable, and so yummy that even my youngsters (usually) love is Cooking During Stolen Moments. Kate has something for everyone over there and has so many recipes she has them organized into ingredients on her Recipe Index. One of my favorite CDSM recipes is the one she calls Mexican Black Bean Rice Bowls, but it reminds me exactly of a Qdoba deconstructed burrito (or a burrito without a tortilla). I’m positive you’ll love it as much as me!
Ingredients:
- 2 T . extra virgin olive oil
- 5 cloves garlic, minced
- 1/2 green pepper, diced
- 2 T. cumin
- 2 t. salt
- 1 t. coriander (optional)
- 2 c. frozen corn
- 3 c. fully cooked black beans (save 1/3 c. cooking liquid or liquid from the cans in a separate bowl or in the can)
- 1 jar salsa
- 1 c. beef stock, vegetable stock, or water
- 5 c. fully cooked rice (brown or white)
- Optional: shredded cheese, sour cream, lettuce, taco shells, tortillas or tortilla chips, sliced green onions
Directions:
- Heat olive oil in a large skillet over medium heat. Add garlic, green pepper, cumin, salt (and optional coriander). Cook for 5 minutes, stirring often, until pepper starts to get tender.
- Stir in corn and cook 3-5 minutes longer.
- Stir beans, salsa and stocks or water into skillet. Bring to a slow boil and cook for 10 – 15 minutes.
- Now you have a decision to make: You can turn the heat down to low, cover and simmer until dinner, or place in the refrigerator to reheat at dinnertime, or just serve as is.
- Put rice in bowls, cover with bean mixture and add any optional garnishes for extra taste and fun. Enjoy!
Recipe: Light Louisiana Shrimp & Sausage Gumbo
It’s Mardi Gras in Louisiana! Gumbo is a Louisiana staple, and it comes in many varieties, shrimp, sausage, ground beef, and more. It’s high in calories and delicious. Save yourselves the calories for a Hurricane (a delicious adult beverage!) or a piece of King Cake by making this lightened up version of Shrimp Gumbo. You’ll love it so much, you’ll make it all year. This recipe from Self serves 4.
Ingredients:
- 1 boneless, skinless chicken breast, cut into 1-inch chunks
- 1 teaspoon Cajun seasoning
- 1 tablespoon canola oil
- 2 chicken sausages, cut into 1/2-inch-thick slices
- 3 cups chopped celery
- 1 cup chopped onion
- 1 cup cored, seeded and chopped green bell pepper
- 4 cloves garlic, chopped
- 1/4 cup packed chopped fresh thyme
- 2 tablespoons whole-wheat flour
- 15 oz diced tomatoes with juice
- 1 cup low-sodium chicken broth
- 1/2 lb medium shrimp, shelled and deveined (about 20 shrimp)
- 16 oz frozen sliced okra
- 1/4 cup chopped fresh Italian parsley
Directions:
- Sprinkle chicken with Cajun seasoning. Heat oil in large pot over high heat. Brown chicken and sausage, turning once, 2 to 3 minutes.
- Add celery, onion, bell pepper, garlic and thyme. Cook until vegetables start to soften, 2 to 3 minutes. Add 1 tbsp water if vegetables stick.
- Reduce heat to medium. Sprinkle flour over meat-vegetable mixture. Cook, stirring, 1 minute.
- Add tomatoes, juice and broth. Simmer, covered, until chicken is cooked through, about 10 minutes.
- Add shrimp and okra; simmer, covered, until shrimp is cooked through and okra is tender, 2 to 3 minutes. Garnish with parsley.
Recipe: Easy Crock Pot Enchiladas
You’d normally not expect to see something like enchiladas in a slow cooker, but this super easy and a little spicy recipe is perfect for these cold winter nights. Thanks to Easy Crock Pot Recipes for the delicious recipe!
Ingredients:
- 1 lb ground beef
- 1 cup chopped onion
- 1/2 cup chopped green pepper
- 1 can pinto or kidney beans, rinsed and drained
- 1 can black beans, rinsed and drained
- 1 can diced tomatoes and green chilis (leave undrained)
- 1/3 cup water
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 cup shredded sharp cheddar cheese
- 1 cup shredded Monterrey Jack cheese
- 6 flour tortillas
Directions:
- In a large skillet, cook the beef, onion, and green pepper until beef is browned and vegetables are tender, then drain.
- Add the next eight ingredients and bring to a boil.
- Reduce heat; cover and simmer for 10 minutes.
- Combine cheese in a bowl.
- In the crock pot, layer about 3/4 cup of beef mixture, one tortilla and about 1/3 cup cheese. Repeat layers. Cover and cook on low for 6 hours.