Egg roll in a bowl

Love egg rolls but trying to cut carbs? This is the perfect dish for a healthified Asian fix. Quick, easy and makes a big batch.

Ingredients:

1 pound ground pork sausage (you could use chicken, turkey or beef also)

1 bag (6-7 cups) coleslaw mix or shredded cabbage

4 cloves garlic minced

1 tablespoon ginger minced

1 tablespoon soy sauce

1/4 cup chopped green onions

1 tablespoon sesame oil

Instructions:

Heat a large skillet over medium heat. Add the minced garlic and sausage. Cook, stirring often to crumble, until cooked through. Do not drain.  Add the coleslaw mix, ginger, and soy sauce to the skillet with the sausage. Cook for 3-4 minutes or until cabbage has softened a bit. Remove from the heat and top with the green onions and drizzle with sesame oil. Serve immediately.

Optional: I also fried an egg, chopped it up and added it.

Drizzle with sriracha, sweet chili or sweet and sour sauce before serving, if desired.

Green Chile Fiesta Chicken Bake

Gluten free and low carb! With only 6 ingredients this Green Chile Fiesta Chicken Bake makes dinner quick on even the busiest evening. And it’s only 7 weight watchers points per serving (makes 8 servings).

Ingredients:

4 boneless skinless chicken breasts (about 2 lbs)

1 can corn, drained

1 can chopped green chiles (I prefer Old El Paso)

8 oz Philadelphia light cream cheese, softened

8 oz monterey jack cheese

1/2 cup sour cream (light) 

4 green onions, chopped

Cilantro for garnish (optional)

Preheat oven to 375˚F.

Lay the chicken breasts in a 9x13 casserole dish. Season with salt, pepper and garlic powder.

Mix the cream cheese, corn, green chiles, sour cream, and 1 1/2 cup monterey jack cheese together until combined.  Spread the cream cheese mixture over the top of the chicken and sprinkle remaining cheese evenly over the top.

Bake for 35-45 minutes or until chicken is cooked through (165˚F internal temp)

Garnish with cilantro and serve with your favorite side.  Or just eat it plain like I did for lunch the last three days. 😊

Jalapeno garlic cream cheese and bacon stuffed sweet peppers

Ingredients:

12 baby bell peppers cut lengthwise and seeded

2 teaspoons olive oil

8 oz package jalapeno cream cheese (if you don't like spicy you can use regular cream cheese) 

2 stalks green onion finely chopped

1 clove garlic minced

½ teaspoon salt

1 teaspoon sriracha

Ground black pepper

1 tbsp bacon pieces

Shredded cheese (I used Colby Jack)

Preheat the oven to 350 degrees. Cut the bell peppers lengthwise, remove the seeds and stems. Lightly oil the bell peppers by tossing them in a bowl with some grapeseed oil or olive oil. Place the peppers on a baking sheet skin-side down. Roast in the oven for 8-10 minutes until the edges begin to show some color. Remove from the oven and allow to cool.

While the peppers are roasting, prepare your stuffing. Place the cream cheese, garlic, salt, sriracha and black pepper in a bowl and mix until creamy. Add the green onion and bacon. Fold in to the cream cheese until combined. Test the cream cheese for flavor. If you would like, add more salt and/or sriracha.

Heat your oven to 400 degrees. Use a spoon (or a piping bag) to stuff the peppers liberally and place them back on the baking sheet. Sprinkled with shredded cheese.  Bake about 8 minutes. Change oven setting to high broil and bake an additional 2 minutes, until the tops of the cream cheese begin to brown (If they’re already brown at this point, skip the broiling).

No-crust Hawaiian Pizza

Recently I’ve been on a low-carb keto kick.  Problem is, as you saw in my previous post with the amazing crust, pizza is pretty much my favorite food group.  So here’s a recipe for all you Hawaiian pizza lovers out there. It couldn’t be any easier and I was pleasantly surprised with the outcome. I didn’t miss the crust at all! Oh, and did I mention it only takes about 10 minutes from prep to mouth?

Ingredients:

6-9 piece ham or Canadian bacon

Marinara sauce

Garlic powder

Italian seasoning

A can crushed or diced pineapple

Green onions

Shredded cheese

Red pepper flakes

Preheat oven to 350. Cover pizza pan with parchment paper or tin foil.  If tin foil, give it a quick shot of cooking spray.  (You can also do these in muffin tins if you prefer) Set 2-3 pieces of ham in a stack, three times.  Spread marinara on top.  Sprinkle with some garlic powder and Italian seasoning.  Add pineapple and a few pieces of chopped green onion stalk on each.  Cover with cheese and a dash of red pepper flakes. 

Bake for 5 minutes. Broil for 2-3 minutes or until cheese begins to turn golden brown.  Sprinkle with some parmesan cheese and dig in.  

Bacon Jalapeno Cheese Log

Ingredients:

2 pkgs cream cheese softened

3 cups shredded Mexican style cheese

8 slices bacon cooked and crumbled

4 jalapenos diced

1 onion diced

2-3 green onions chopped, optional

Olive oil

crackers for serving

In a sauté pan, heat 2 Tbsp olive oil over medium heat. Add onions and jalapenos and cook for 4-5 minutes until softened and beginning to brown.  Spread jalapeno-onion mixture onto a piece of parchment or waxed paper to cool.

Using a stand mixer or hand mixer, beat cream cheese till soft and smooth. Add Mexican style cheese and beat to mix. Add cooled jalapeno-onion mixture and 3/4 of the bacon crumbles. Briefly beat to combine.

Spoon mixture into a rough log shape onto a large piece of plastic wrap. Sprinkle remaining bacon crumbles and green onions, if using, over the top of the cheese log. As tightly as possible, wrap plastic wrap around the cheese log and press into shape.  Refrigerate until ready to eat. Serve with your favorite crackers.

Rather than doing this as a cheese log I did it as a dip in a bowl. It made a large batch and I found this dip is great on scrambled eggs or chicken breast as well! 

Loaded Ranch Dip

A delicious party dip or game day grub.

Ingredients:

1 cup light sour cream

1 cup light mayonnaise

1 packet Hidden Valley Ranch Dressing Mix

1 lb bacon

3 to 4 green onions, sliced

1 cup shredded cheese (I used colby jack)

Cook the bacon on both sides until crisp. Drain fat. Allow bacon to rest on paper towels until cool. Chop bacon into crumbles and set aside.

Mix the sour cream, mayonnaise, and ranch dressing mix together in a bowl.  Fold in the bacon, green onions, and shredded cheese. Chill for an hour in the fridge. Enjoy with sturdy crackers or tortilla chips.  

Southwest Dip

Ingredients

8 oz. cream cheese, softened

1 packet dry ranch dip mix

½ Tbsp. taco seasoning

16 oz. sour cream

1 can corn, drained well

1 can low-sodium black beans, drained and rinsed well

½ c. shredded cheddar cheese

4 green onions, sliced thin

In a medium sized mixing bowl, beat cream cheese, ranch mix and taco seasoning until smooth.  Add in sour cream and beat to combine.  With a spoon, fold in corn, black beans, cheese and green onions.

Eat right away with chips or refrigerate to let the flavors blend together. Enjoy!

Variations:

I used half a can of black beans since I’m not a big fan.

I used 1 ½ Tbsp of hot and spicy taco seasoning

I made this dip for tailgating and a party at my house this weekend.  It was magnificent.  My friend Teresa said it was like crack.  Easy to put together.  Cheap to make.  Great flavor.  

Slow Cooker White Chicken Chili

Ingredients:

1 small onion, chopped

1 jalapeno, finely chopped

2 boneless, skinless chicken breasts

1 small can diced green chiles

1 packet taco seasoning

14.5 oz. can chicken broth

2 cans northern beans, drained and rinsed (I used one)

8 oz. block cream cheese

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

sliced green onions

Frito chips

Place onion and jalapeno in bottom of crock pot. Put chicken on top.  Add green chiles, taco seasoning, chicken broth, and beans. Cover crock pot and cook on LOW for 5 to 6 hours.  Add cream cheese and cook on LOW for 1 more hour.  Add shredded cheese and stir until cheese melts, shredding the chicken as you stir. If cheese doesn't melt all the way, cover for 5 to 10 minutes.  Serve with green onions and Frito chips.

As odd as it sounds, I had never made or even eaten white chicken chili before but man am I glad I did! Throw everything together in the crockpot and wait for a creamy, delicious meal? Yes, please! 

Breakfast casserole muffins

Ingredients:

8 oz. breakfast sausage

8 eggs

1 cup milk

1 teaspoon salt

1/2 teaspoon black pepper

1/4 teaspoon dry mustard

1/4 teaspoon paprika

6 Thomas’ English Muffins, coarsely chopped

1 cup shredded cheddar cheese

1/4 cup diced green onions

Preheat oven to 350 degrees. Lightly coat a 12 cavity muffin tin with non-stick cooking spray, set aside.

Cook the breakfast sausage in a skillet over medium heat, breaking it up and crumbling it until it’s no longer pink. Set aside.

In a large bowl whisk together the eggs, milk, salt, pepper, dry mustard and paprika. Add the coarsely chopped English Muffins, cheese, green onions and cooked sausage to the bowl, stir to combine. Let mixture sit for 10 minutes before filling up the muffin cups evenly.

Bake for 20 to 25 minutes or until the eggs are set and cooked through. Run a knife around breakfast cups to remove from the muffin tin and enjoy warm.

*If desired, package up the breakfast cups in a zipclose bag and store in fridge. Reheat one cup at a time in the microwave before eating.

Sour Cream Noodle Bake

1-1/4 lb. ground beef

15 oz. can tomato sauce

1/2 teaspoon salt

Freshly ground black pepper

8 oz. egg noodles

1/2 cup sour cream

1-1/4 cup small curd cottage cheese

1/2 cup sliced green onions

1 cup grated sharp cheddar cheese

Preheat oven to 350 degrees.  Brown meat in a large skillet. Drain fat and add tomato sauce, salt and pepper. Stir, then simmer while you prepare the other ingredients.

Cook egg noodles until al dente. Drain and set aside. In a medium bowl, combine sour cream and cottage cheese. Add plenty of freshly ground black pepper. Add to noodles and stir. Add green onions and stir.

To assemble, add half of the noodles to a baking dish. Top with half the meat mixture, then sprinkle on half the grated cheddar. Repeat with noodles, meat, then a final layer of cheese. Bake for 20 minutes, or until all cheese is melted.

This is a great casserole for a cold night at home.  Easy to make and doesn’t take too long.  Can be served alone or with a side of crusty French bread.  

Dried Beef Cheeseball

Ingredients:

2 packages (8 oz. each) Cream Cheese, softened

2 packages of thinly sliced beef or pastrami

2 teaspoons Worcestershire Sauce

2 teaspoons Accent Salt

3­4 green onions, chopped finely

Place cream cheese in a large bowl and gently stir with a wooden spoon or spatula until slightly creamy. Cut meat and green onion into small pieces.  Add to cream cheese.   Add salt and Worcestershire Sauce.  Mix well.  Place plastic wrap on counter.   Add cheese ball mixture and form one large ball or divide in half for two smaller cheese balls.  You can also roll in chopped nuts if you want.  Serve with crackers of your choice.

This was easy to make and tastes great.  I didn’t roll it into a ball but am storing it in Tupperware in the fridge.  Would be a great additional to any potluck or gathering. 

Audra’s Awesome Veggie Dip

Review by Lyndee: 

I have to admit, I was pretty skeptical the first time my best friend made this dip.  Water chestnuts? Spinach? Huh?  But it is hands down one of my favorite dips now.  So easy to make and it’s like a crack addiction.  You just can’t stop eating it once you start. 

Ingredients:

1 box (10 oz.) frozen chopped spinach, squeezed dry

16 oz. sour cream

1 cup real mayonnaise

1 package Knorr® Vegetable recipe mix (Lipton or another brand works too)

1 can (8 oz.) water chestnuts, drained and chopped

3 green onions, chopped (optional)

Directions:

Combine all ingredients and chill about 2 hours. Serve with chunks of French bread, crackers, pretzels or whatever your heart desires.  

Neiman Marcus Dip

Review by Lyndee:

Ingredients:

5 - 6 green onions

8 oz. shredded cheddar cheese

1 1/2 cups mayonnaise

1 jar Hormel Real Bacon Bits

1 pkg. slivered almonds

Chop the green onions.  Mix the onions, cheese, mayo, bacon bits, and slivered almonds together. Chill for a couple hours. Serve with Ritz crackers or corn chips.

So I’m kind of known among family and friends as being the dip queen.  I’m proud of that title.  During a family get together a few weeks ago I wanted to try a new dip.  It’s summer and it’s hot so I didn’t want to make a warm dip or use a crockpot since we were camping.  I had seen this recipe multiple times on Pinterest and decided to give it a try.  It was cheap and easy to make.  The crunch of the slivered almonds was perfect with the bacon bits and green onion.  I served this with Ritz but you could definitely do corn chips or club crackers as well.  Will definitely make this again. It doesn't make a giant batch so if you are feeding a large crowd, you might want to double it up. 

Growing green onions

I've seen posts on here that you can "regrow" green onions and was intrigued. I finally tried it the other day because we go through green onions in our house faster than toilet paper.
The directions were easy: Take the white ends that are left after you use the green stalk.  Place them in a jar of water and sit in a sunny spot.  They will start sprouting in a couple of days. Just clip off what you need and change out the water and rinse the roots every so often.
I put three little stubs in the water four days ago and holy cow, look what I have now! This is awesome! Success!

Buffalo chicken pizza

Review by Lyndee:

Ingredients

1 (13.8 oz) roll Pillsbury Classic Pizza Crust (Substitute 12 ounces of refrigerated pizza dough)

1 cup buffalo wing sauce (you can vary this depending on how spicy you want it)

2 cups shredded cooked chicken

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

2 green onions, thinly sliced

Heat oven to 400 degrees. Spray a baking sheet (with sides) with cooking spray.  Form pizza dough into a 15-inch by 10-inch rectangle (this doesn’t have to be exact, just close). Place dough onto baking sheet and bake for 8 minutes.

While the pizza crust bakes, add buffalo wing sauce and shredded chicken to a medium saucepan over medium heat. Cook, stirring occasionally, 3 to 5 minutes or until thoroughly heated.

Evenly spread the buffalo chicken over the baked pizza crust then scatter the cheddar cheese, mozzarella cheese and half of the sliced green onions on top.  Place back in the oven until cheese is melted and begins turning golden brown. 

I had never used a pizza crust from a tube before but I figured what the heck and gave it a try.  This pizza was awesome! And I don’t think it could’ve been any easier to make! You could also try the same thing on a pita bread or tortilla for your crust.  Or make a homemade dough but that’s going to add more time.  Two thumbs up.