Doritos Dip

Ingredients

  • 2 cups cottage cheese
  • 1 can (11 ounces) Mexi-corn, drained
  • 3 green onions, chopped
  • 1 teaspoon Adobo seasoning
  • Salt and black pepper, to taste
  • Dipping vessels

Instructions

  1. In a large bowl, add the cottage cheese, corn, green onions and seasonings, and stir until well combined.
  2. Refrigerate the mixture for at least one hour.
  3. Serve with chips, ideally Nacho Cheese Doritos.

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

Creamy Chicken Stuffed Peppers

Ingredients

  • 4 bell peppers, halved, seeds and ribs removed
  • 4 cups cooked chicken breast, shredded or finely diced (equivalent to 3 small chicken breasts)
  • 1 bag (5 ounces) baby spinach, chopped
  • 1/2 small red onion, diced
  • 1 tablespoon olive oil 
  • 1 cup salsa verde
  • 8 ounces cream cheese, cut into cubes
  • 1-1/2 cups shredded Cheddar Jack cheese, divided
  • 1 teaspoon paprika
  • 1 teaspoon Adobo seasoning 
  • 1/2 teaspoon black pepper 

Instructions

  1. Boil the pepper halves in a large pot of water until tender, about 5-7 minutes.
  2. Remove the peppers from the water with a slotted spoon and allow to dry on paper towel lined cookie sheet.
  3. Preheat oven to 350° and grease a 9-by-13-inch baking dish.
  4. In a large skillet, sauté onion in oil until tender.
  5. Add in the spinach and cook until wilted.
  6. Reduce heat to low, then add in cream cheese, stirring until melted and creamy.
  7. Stir in the chicken, 3/4 cup cheese, salsa verde and seasonings, mixing until well combined.
  8. Place the peppers into the prepared baking dish.
  9. Spoon the creamy chicken filling into each of the peppers until full.
  10. Top the peppers with remaining cheese.
  11. Tent the pan with foil.
  12. Bake in preheated oven for 45 minutes to 1 hour.
  13. Serve hot with a side salad and dinner roll for a complete meal.

The original recipe for this tasty twist on traditional stuffed peppers can be found here.

Parmesan Garlic Chicken Meatloaf

Ingredients

  • 2 pounds ground chicken
  • 1 cup breadcrumbs
  • 1/2 cup grated Parmesan cheese
  • 3/4 cup milk
  • 1/4 cup fresh parsley, chopped
  • 3 cloves garlic, minced
  • 1 small onion, finely chopped
  • 1 large egg
  • 1 teaspoon Italian seasoning
  • Salt and pepper to taste

Topping

  • 1/4 cup ketchup
  • 1/4 cup parmesan garlic salad dressing
  • 1/2 teaspoon Italian seasoning

Instructions

  1. Preheat oven to 375° and grease a 9-by-13-inch baking dish or loaf pan.
  2. In a large mixing bowl, combine the ground chicken, breadcrumbs, grated Parmesan cheese, milk, chopped parsley, minced garlic, chopped onion, egg, Italian seasoning, salt and pepper. Mix until well combined.
  3. Transfer the meat mixture into the greased pan, shaping it into a loaf.
  4. In a small bowl, add the topping ingredients and stir until well combined.
  5. Using a spoon or spatula, spread the topping evenly over the meatloaf.
  6. Bake in the preheated oven for 45-55 minutes, or until the internal temperature reaches 165° and the meatloaf is cooked through.
  7. Let the meatloaf rest for 5-10 minutes before slicing and serving.
  8. Serve with mashed potatoes and a side salad for a full meal.

The base recipe I followed to make this mouthwatering meatloaf can be found here.

Spinach Dip

Ingredients

  • 3 packages (8 ounces each) frozen spinach
  • 1 can (8 ounces) water chestnuts, drained and finely chopped
  • 1-1/2 tablespoons minced garlic
  • 1 tablespoon minced onion
  • 1 block (8 ounces) cream cheese, softened
  • 1/2 cup mayonnaise 
  • 1/2 cup sour cream
  • 1 packet (1.4 ounces) Knorr vegetable recipe mix
  • 4 ounces shredded parmesan cheese
  • 4 ounces Italian blend cheese

Instructions

  1. Cook the spinach according to package directions, then allow it to cool slightly before squeezing it dry.
  2. Place the cream cheese in a large cast iron skillet over low heat.
  3. Add in the sour cream and mayonnaise, mixing and cooking until the mixture is smooth and creamy.
  4. Remove from heat and stir in the spinach and remaining ingredients; mix well.
  5. Spread the mixture out evenly in the skillet; sprinkle with additional cheese if desired.
  6. Carefully place the skillet in the oven and bake for about 20 minutes or until the dip is heated through and the cheeses are melted and bubbly.
  7. Serve warm with your favorite dipping vessels, like sliced bread, crackers or veggies.

This recipe is a combination of a couple recipes – one a cold spinach dip found on the Knorr website and the other a hot spinach dip from a classic Cibs TikTok video.

Sloppy Joe Casserole

Ingredients

  • 1 pound ground turkey (or ground beef)
  • 1 small onion, diced
  • 1 bell pepper, diced
  • 2 cloves garlic, minced
  • 1 large can (24 ounces) Sloppy Joe sauce
  • 2 teaspoons of your favorite meat seasoning (I used McCormick GrillMates Brown Sugar Bourbon)
  • 1/2 teaspoon black pepper
  • 1 pound cooked pasta (such as elbow macaroni or penne)
  • 2 cups shredded cheddar cheese, divided
  • 1 cup crushed Ritz crackers or French fried onions (optional, for topping)

Instructions

  1. Preheat the oven to 350° and grease a 9-by-13-inch baking dish.
  2. In a large pot, cook the meat over medium heat until browned. Drain any excess fat.
  3. Add the diced onion, green bell pepper, and minced garlic to the skillet and cook for about 5 minutes or until the vegetables are softened.
  4. Stir in the Sloppy Joe sauce and bring to a simmer, cooking for 5-10 minutes to allow the flavors to meld together.
  5. Add the cooked pasta and 1 cup of shredded cheddar cheese to the Sloppy Joe mixture, stirring until well combined.
  6. Pour the mixture into the prepared baking dish and spread it out evenly.
  7. Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole.
  8. If desired, sprinkle crushed crackers or French fried onions on top for extra crunch.
  9. Bake in the preheated oven for 20-25 minutes, or until the cheese is melted and bubbly.
  10. Let the casserole cool for a few minutes before serving.

The original recipe for this tangy and tasty hotdish can be found here.

Queso

Ingredients

  • 1 can (12 ounces) evaporated milk 
  • 8 ounces white american cheese slices (I used Land O’Lakes)
  • 8 ounces pepper jack cheese, cubed
  • 1 can (4 ounces) chopped green chiles, drained
  • Chips for dipping (Fritos Scoops, Tostitos, etc.)

Instructions

  1. Add the evaporated milk to a saucepan over low heat.
  2. Add in the cheeses and stir constantly until melted and the mixture is smooth. 
  3. Stir in the green chiles until well combined.
  4. Serve warm with your favorite scooping chip.

The recipe inspiration for this easy, cheesy four ingredient dip can be found here.

Cheeseburger Quesadillas

Ingredients

  • 1 tablespoon olive oil
  • 1 pound ground meat (beef, turkey, pork etc.)
  • 1 tablespoon hamburger seasoning
  • 1/2 cup Thousand Island Dressing or Burger Sauce
  • 4 large flour tortillas
  • 12 slices American or cheddar cheese, cut in half
  • 1/2 cup dill pickles, chopped
  • 1/2 cup onion, finely diced
  • Shredded lettuce, optional
  • Diced tomatoes, optional

Instructions

  1. Pour oil into a large skillet over medium heat.
  2. Add in the ground meat and cook, breaking it into smaller pieces as it browns.
  3. Sprinkle in the hamburger seasoning and stir until well blended.
  4. Continue stirring and cooking until meat is browned, about 5 minutes.
  5. Remove any excess grease from the skillet.
  6. One by one, place the tortillas into a non-stick skillet over medium heat.
  7. Evenly place 6 half slices of cheese on the tortilla.
  8. Spoon one-fourth of the seasoned meat onto one side of the tortilla.
  9. Sprinkle onions and pickles (and any other optional burger toppings) over the meat.
  10. Drizzle Thousand Island dressing over the filling.
  11. When the tortilla has started to brown and the cheese is melty and bubbly, fold the side with just cheese over onto the side with meat and toppings, creating a half circle.
  12. Remove the quesadilla from the pan and let rest on a cutting board or plate for about a minute.
  13. Using a knife or pizza cutter, slice the quesadilla in half or into thirds.
  14. Serve with additional Thousand Island dressing, if desired.
  15. Repeat the process with the remaining tortillas and quesadilla ingredients.

The original recipe for this tasty take on a cheeseburger can be found here.

Sweet Potato Tot Casserole

Ingredients

  • 3 tablespoons olive oil, divided 
  • 8 ounces sliced mushrooms 
  • 1 bag (5 ounces) baby spinach, stems removed
  • 1 pound ground pork (I used sage flavor)
  • 1/2 tablespoon minced onion
  • 1 can (10.5 ounces) cream of mushroom soup
  • 1 cup shredded cheese
  • 1 bag (20 ounces) frozen sweet potato puffs

Instructions

  1. Preheat the oven to 350°.
  2. Add 2 tablespoons of olive oil to a large cast iron skillet over medium heat.
  3. Add the mushrooms to the skillet and sauté until tender.
  4. Add in the spinach, then continue stirring and cooking until wilted.
  5. Remove the mushrooms and spinach to a bowl and keep warm.
  6. In the same cast iron skillet, add the remaining tablespoon of oil.
  7. Add the ground meat to the skillet and break it up into smaller pieces as it cooks.
  8. Sprinkle in the dry minced onion, stirring and cooking for a couple more minutes.
  9. Reduce the heat to low and add the cream of mushroom soup to the meat mixture.
  10. Return the mushrooms and spinach to the skillet and stir everything together until well incorporated.
  11. Turn off the heat and spread the mixture evenly over the bottom of the skillet.
  12. Sprinkle the cheese evenly over top of the meat mixture.
  13. Top with the frozen sweet potato tots.
  14. Carefully place the casserole in the preheated oven and bake for 40-45 minutes, or until the tater tots are golden brown and crispy. 
  15. Serve hot alongside a salad and dinner roll for a full meal.

The recipe that inspired me to make this delightfully different tater tot casserole can be found here.

Spinach Artichoke Dip Pasta With Chicken

Ingredients

  • 1 pound pasta, such as cavatappi or rigatoni
  • 1/2 cup sour cream
  • 2 cans (14 ounces each) cooked or marinated artichoke hearts, chopped 
  • 4 cups cooked, cubed chicken
  • 1/2 cup (1 stick) unsalted butter 
  • 15 ounces fresh spinach, stems removed and coarsely torn/chopped
  • 1/2 cup all-purpose flour
  • 2 cups whole milk
  • 2 cups heavy cream
  • 2 teaspoons Adobo seasoning 
  • 2 teaspoons white pepper
  • 1/2 teaspoon red pepper flakes 
  • 1 package (8 ounces) cream cheese, cubed
  • 2 cups grated Parmesan
  • 2 cups shredded sharp white cheddar cheese

Instructions

  1. Bring a large pot of salted water to a boil.
  2. Add the pasta and cook until al dente, about 10 minutes. 
  3. Drain the pasta, return it to the pot then add the sour cream, and stir to combine. 
  4. Stir in the artichoke hearts and diced chicken, then cover and set the pasta aside.
  5. In a large heavy-bottomed saucepan set over medium heat, melt the butter.
  6. Add the spinach and cook, stirring until it’s wilted and most of the liquid has cooked off, about 10 minutes. 
  7. Mix in the flour until the spinach is coated.
  8. Add the milk, heavy cream, Adobo seasoning, white pepper, red pepper flakes and cream cheese, stirring to combine.
  9. Continue cooking the sauce, stirring occasionally, until it thickens slightly, about 5 minutes. 
  10. Stir in the grated Parmesan cheese and the white cheddar cheese.
  11. Pour the spinach and cheese sauce over the pasta mixture, stirring until well combined.
  12. Serve hot with a salad and garlic bread for a full meal.

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

Shrimp Risotto 

Ingredients

  • 4 cups chicken broth
  • 3 tablespoons olive oil
  • 1/2 medium onion, diced
  • 1-1/2 cups Arborio rice
  • 1 cup white cooking wine (or any dry white wine/vermouth) 
  • 2 pounds jumbo shrimp, uncooked, thawed, peeled and deveined (tails removed)
  • 6 tablespoons butter
  • 2 tablespoons minced garlic
  • 1-1/2 tablespoons Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1/2 tablespoon Old Bay seasoning
  • Salt and black pepper, to taste
  • Green onions, thinly sliced (for garnish)

Instructions

  1. Bring chicken broth to a simmer in saucepan on the stove, and keep warm on the burner while you prepare the risotto.
  2. In a large stockpot or dutch oven, heat the olive oil over medium-high heat.
  3. Sauté the onion for a couple of minutes until tender.
  4. Add in the rice and sauté for a couple minutes until lightly toasted.
  5. Pour in the white wine and stir until evaporated.
  6. Add a ladle of the heated chicken broth to your rice and stir until evaporated, repeating this step until the rice is done (will take approximately 20 minutes).
  7. In a large skillet over medium-high heat, melt the butter.
  8. Add garlic and heat until fragrant, about 1 minute.
  9. Add the shrimp and Worcestershire sauce, cooking until shrimp are pink and cooked through.
  10. Stir the cooked shrimp (cut into smaller pieces, if desired) into the prepared risotto.
  11. Add in the lemon juice, Old Bay, salt and pepper, and stir until combined. 
  12. Top the risotto with green onions when serving and enjoy.

The original recipe for this incredibly flavorful risotto can be found here.