Bacon Cheeseburger Gnocchi

Ingredients

  • 1 package (16 ounces) bacon
  • 1 pound ground pork (or other ground meat of your choosing)
  • 1 small onion, diced
  • 2 tablespoons minced garlic
  • 1 can (10-3/4 ounces) cream of potato soup
  • 2 cans (10-3/4 ounces each) cheddar cheese soup
  • 1-1/2 cups milk
  • 2 packages (16 ounces each) shelf-stable or frozen gnocchi
  • 1 teaspoon Adobo seasoning
  • 1 teaspoon black pepper

Instructions

  1. Slice and cook bacon in a large skillet or pot, reserving about 1 tablespoon of bacon grease.
  2. Add the ground pork to the bacon grease and cook until no longer pink.
  3. Stir in the onions and continue cooking until they are translucent.
  4. Add in the garlic and cook for about one minute more.
  5. In a large bowl, whisk together the three cans of soup with the milk.
  6. Pour the soup mixture into the pan with the meat, onions and garlic and bring to a simmer.
  7. Meanwhile, boil the gnocchi according to package directions.
  8. Once the gnocchi is done, drain it and then add it to the meat and soup mixture, and stir until well mixed.
  9. Stir in the Adobo and pepper, adding more to taste.
  10. Serve hot in bowls (it will have the consistency of a thick stew) and garnish with bacon pieces.

Spicy Seven-Layer Dip

Ingredients

  • 1 can (16 ounces) spicy jalapeño refried beans
  • 2 cups medium or hot chunky salsa
  • 1-1/4 cups prepared guacamole
  • 1-1/4 cups sour cream
  • 1 ounce taco seasoning
  • 2/3 cup shredded Mexican blend cheese
  • 1/2 cup sliced black olives
  • 3 green onions, thinly sliced

Instructions

  1. Over a medium-sized bowl, pour salsa through a sieve or strainer, reserving the liquid, and setting the “chunky” pieces aside.
  2. Add the refried beans to the reserved salsa juice and mix until well combined.
  3. Spread the refried bean mixture into an 8-by-8-inch baking dish (I used a 6 cup Pyrex storage container).
  4. Carefully spread the guacamole (you want this near the bottom and between layers so it doesn’t brown as fast) over the beans.
  5. Spoon the salsa over the guacamole.
  6. In a small bowl, combine the sour cream and taco seasoning mix and stir until well-blended.
  7. Spread the seasoned sour cream over the salsa.
  8. Sprinkle the cheese over the sour cream.
  9. Top with olives and green onions, then cover (with lid, if you have one, or plastic wrap) and chill for at least four hours.
  10. Serve with tortilla chips and enjoy.

The original recipe for this delicious dip can be found here.

Chicken Ramen Stir Fry

Ingredients

  • 1 pound ground chicken
  • 1 small onion, diced
  • 1 tablespoon olive oil
  • 1 tablespoon minced garlic
  • 2 bags (12 ounces each) frozen Asian stir fry vegetables
  • 2 cups chicken broth
  • 2 packages (3 ounces each) roast chicken flavor Ramen noodles, broken up
  • 1 teaspoon minced ginger
  • 4 green onions, thinly sliced

Instructions

  1. In a large skillet or wok, heat oil over medium heat.
  2. Sauté ground chicken in the oil until no longer pink.
  3. Add in the diced onions and garlic and cook for 3 to 5 minutes, or until onions are translucent.
  4. Sprinkle cooked chicken with one roast chicken seasoning packet from the Ramen noodle package and mix well.
  5. Remove the chicken mixture to a bowl and set aside.
  6. In the same skillet or wok, combine the vegetables, broth, Ramen noodles, ginger and the remaining seasoning packet, and stir well.
  7. Bring to a boil, then reduce heat and simmer, stirring occasionally, for 3 to 5 minutes or until noodles and vegetables are tender.
  8. Return the cooked chicken to the pan and stir well.
  9. Cook for an additional 3 to 5 minutes, or until heated through.
  10. Serve hot garnished with green onions.

Chicken Fajita Biscuit Bake

Ingredients

  • 1 can (16.3 ounces) refrigerated biscuits
  • 2 packages (1 ounce each) fajita seasoning mix
  • 2 bell peppers (any color), sliced into 1-1/2-inch pieces
  • 1 small onions, sliced into 1-1/2-inch pieces
  • 3 tablespoons vegetable oil
  • 2 pounds (about 3-4) boneless skinless chicken breasts, cut into bite-sized pieces
  • 3 tablespoons water
  • 2-1/2 cups shredded Mexican cheese blend, divided

Instructions

  1. Heat oven to 375 degrees and lightly grease a 13-by-9-inch baking dish.
  2. Separate dough into 8 biscuits, then cut each one into quarters.
  3. Place the biscuit pieces in medium bowl, sprinkle with 1/2 ounce of fajita seasoning, toss to coat, then set aside.
  4. Heat 1 tablespoon oil in a large skillet over medium heat.
  5. Add the bell peppers and onions, and cook 3 to 5 minutes, stirring occasionally, until slightly tender.
  6. Sprinkle the peppers and onions with 1/2 ounce of fajita seasoning, and stir until well coated.
  7. Remove the peppers and onions to a plate and tent with foil to keep warm.
  8. Pour the remaining oil into the same skillet and heat over medium.
  9. Add the chicken pieces, cooking and stirring for about 10 minutes, or until browned and no longer pink in the center.
  10. Sprinkle the contents of the remaining fajita seasoning packet over the chicken, along with 3 tablespoons of water.
  11. Cook and stir the chicken mixture until the sauce thickens.
  12. Return the peppers and onions to skillet and stir until well combined.
  13. Spoon the chicken, peppers and onions into the prepared baking dish.
  14. Sprinkle with 1-1/2 cups of the shredded cheese.
  15. Top evenly with seasoning-coated biscuit pieces.
  16. Place the pan in the oven and bake for 20-25 minutes or until the biscuit pieces are thoroughly baked and light golden brown.
  17. Sprinkle remaining 1 cup of cheese over the top of the biscuits, return to the oven and bake 5 minutes longer or until cheese is melted.
  18. Serve hot, topped with sour cream and salsa, if desired.

The original recipe for this amazing Mexican-inspired casserole can be found here.

Chili Cheese Fritos Corn Salad

Ingredients

  • 2/3 cup mayonnaise
  • 2/3 cup sour cream
  • 1 teaspoon chili powder
  • 3 cans (11 ounces each) Mexi-corn, drained
  • 1-1/2 cups grated cheese (I used pepper jack)
  • 1 bell pepper (any color), diced
  • 1 small onion, chopped
  • 1 bag (10.5 ounces) Chili Cheese Fritos corn chips, slightly crushed

Instructions

  1. In a large bowl, stir together the mayonnaise, sour cream and chili powder.
  2. Add in the corn, cheese, bell pepper and onion, and stir until well combined.
  3. Refrigerate for at least one hour.
  4. Scoop the salad into the serving vessel and top with Fritos.

The original recipe for this addictive corn salad can be found here.

Creamy Chicken Tikka Masala

Ingredients

Chicken:

  • 2 pounds boneless, skinless chicken thighs, cut into bite-size pieces
  • 3/4 cup plain Greek yogurt
  • 1-1/2 tablespoons minced garlic
  • 3 teaspoons minced ginger
  • 3 teaspoons garam masala
  • 1-1/2 teaspoons turmeric
  • 1-1/2 teaspoons cumin
  • 1-1/2 teaspoons chili powder
  • 1 teaspoon salt

Sauce:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 2 tablespoons minced garlic
  • 1 tablespoon minced ginger
  • 2 teaspoons garam masala
  • 2 teaspoons cumin
  • 1 teaspoon turmeric
  • 1 teaspoon ground coriander
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • 1/4 teaspoon cayenne pepper
  • 1 can (15 ounces) tomato sauce
  • 1/2 cup water
  • 1 cup heavy cream
  • Cooked basmati rice

Instructions

  1. In a large bowl, combine the yogurt and chicken spices to create a paste.
  2. Add in the cut chicken thighs and stir to coat.
  3. Cover and refrigerate the chicken for at least 1 hour, up to 24 hours.
  4. Preheat oven to 500 degrees, and line a 9-by-13-inch baking pan with foil.
  5. Soak wooden skewers in water (if using) or use metal skewers.
  6. Thread the marinated chicken pieces onto the skewers until they’re filled, then prop each end of the skewer on the baking pan, so the chicken is elevated and does not touch the bottom. 
  7. Bake the chicken in oven for 15 minutes, or until it is cooked through and browned.
  8. While the chicken is cooking, prepare the sauce by adding olive oil and butter to a large pan over medium-high heat.
  9. Add in the onion and sauté for about 3 to 5 minutes, until tender and translucent. 
  10. Stir in garlic and ginger, along with the garam masala, cumin, turmeric, ground coriander, paprika, salt and cayenne pepper, and cook about 30 to 45 seconds, until fragrant.
  11. Pour in the tomato sauce and water and bring to a simmer for 3 minutes.
  12. Stir in the heavy cream until evenly combined.
  13. Add in the cooked chicken, stir and then simmer for about 3 to 5 minutes. 
  14. Serve hot over basmati rice with naan bread.

The original recipe for this tasty tikka masala can be found here.

Spicy Turkey Burgers

Ingredients

  • 1 pound ground turkey
  • 1/2 tablespoon minced onion
  • 1/2 tablespoon minced garlic
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon black pepper
  • 1/2 tablespoon dry mustard
  • 1/2 tablespoon chili powder
  • 1/2 tablespoon cumin
  • 1/2 tablespoon smoked paprika
  • 1/4 tablespoon hot Hungarian paprika
  • 1/4 tablespoon paprika
  • 1/2 tablespoon Worcestershire sauce
  • Dash of Tabasco pr other hot sauce

Instructions

  1. In a large bowl, combine ground turkey with the remaining ingredients.
  2. Stir and knead the meat mixture well so all the seasonings are evenly distributed.
  3. Form the meat mixture into two, three or four equal size patties.
  4. Grill over medium heat for about 5 minutes on each side or until the internal temperature reaches 165 degrees. (These can also be cooked in a skillet on the stovetop)
  5. Serve on a bun or as is with your favorite condiments and sauces.

Swiss Roll Pudding Pie

Ingredients

  • 15 Little Debbie Swiss Rolls (will need two boxes)
  • 2 packages (3.9 ounces each) chocolate pudding
  • 2 cups milk
  • 1 tub (8 ounces) whipped topping

Instructions

  1. Place the Swiss rolls in the freezer for about 5 minutes before starting.
  2. Slice each Swiss roll into eight pieces, reserving the chocolate pieces that fall off.
  3. In a spring form pan, line the pieces of Swiss rolls along the bottom and sides.
  4. In a large bowl, whisk together the milk and pudding mixes.
  5. When soft set, pour the pudding into the Swiss roll “crust.”
  6. Refrigerate for one hour.
  7. Spread the whipped topping over the pudding.
  8. Sprinkle the chocolate pieces on top.
  9. Return to the refrigerator and chill for at least another two hours before slicing and serving.

The original recipe for this delicious pudding pie came from Taste of Home and can be found here.

Creamy Potato & Leek Soup

Ingredients

  • 1 pound Yukon gold potatoes, peeled and roughly chopped into 1/2-inch pieces
  • 2 large leeks, white and light green parts only, roughly chopped (about 2-1/2 cups)
  • 3 tablespoons unsalted butter
  • 1-1/2 tablespoons minced garlic
  • 3-1/2 cups vegetable broth
  • 1 bay leaf
  • 2 sprigs fresh thyme
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 cup heavy cream

Instructions

  1. Melt the butter over medium heat in a large soup pot.
  2. Add the leeks and garlic and cook, stirring regularly, until soft and wilted, about 10 minutes, adjusting heat as necessary so as not to brown.
  3. Add the potatoes, broth, bay leaf, thyme, salt and pepper to pot and bring to a boil.
  4. Cover, turn the heat down to low and simmer for 15 minutes, or until the potatoes are very soft.
  5. Allow the soup to cool slightly, then remove the thyme sprig and bay leaf.
  6. Purée the soup with a hand-held immersion blender until smooth. (Alternatively, use a standard blender to purée the soup in batches; see note.) 
  7. Add the heavy cream and return to a simmer.
  8. Taste and adjust seasoning to your preferences, and thin with more broth if necessary.

The original recipe for this delicious meatless soup can be found here.

Mexican Chicken & Rice Skillet

Ingredients

  • 2 large chicken breasts, seasoned, cooked and diced
  • 2 tablespoons olive oil
  • 1/2 onion, diced
  • 1 bell pepper, diced
  • 2 tablespoons minced garlic
  • 1 can (15 ounces) pinto beans, drained
  • 1 can (11 ounces) Mexicorn, undrained
  • 2 medium tomatoes, diced
  • 3-4 tablespoons taco seasoning
  • 2 cups cooked rice
  • water or chicken broth, as needed

Instructions

  1. In a large pot, heat oil over medium heat.
  2. Add in onion, bell pepper and garlic and sauté for about 2-3 minutes.
  3. Add in the beans, corn, tomatoes and taco seasoning, and cook for about 5 minutes.
  4. Stir in the cooked chicken and rice, adding water/broth if it seems too dry.
  5. Taste and adjust seasonings as necessary.
  6. Serve hot, with whatever taco toppings (avocado, sour cream, cheese, salsa, etc.) you like.

The original recipe for this easy, one-skillet (if you prep in advance) dish can be found here.