Baked Chicken Taquitos

When I first ran across the original recipe for this dish on Hungry Girl, I couldn’t help but think, “Canned chicken? You’ve got to be kidding me!” Somehow though, it just worked – and it was 98% fat free. This is a great lighter version of a fried classic and is perfect for a main dish or appetizer.

1 (large) can chunk white chicken in water, drained 

½ cup green salsa (Try World Table’s Salsa Verde)

10-12 corn tortillas

1/3 cup fat-free cheddar cheese, shredded

½ tsp. dry taco seasoning (Try Homemade Taco Seasoning)

Fat free sour cream for dipping (optional)

Taco sauce for dipping (optional)

In a medium bowl, combine chicken and salsa; mix thoroughly to combine, shredding chicken in the process. Cover and refrigerate 15 minutes.

Preheat oven to 350 degrees. Drain any excess liquid from chicken and stir in cheese and taco seasoning. Cover tortillas with a damp paper towel and microwave for 60-80 seconds, until pliable. Spoon about 2-3 T. of chicken mixture into the center of a tortilla. Spread chicken length-wise and roll into a tight cigar shape; secure with a toothpick. Repeat with remaining tortillas. Line rolled taquitos on a cookie sheet in a single layer. Bake 14-16 minutes, until tortillas are crispy. Serve with sour cream and/or taco sauce for dipping.

*Recipe modified from Hungry Girl

Cold Veggie Pizza

This appetizer is always a hit at parties. It is so quick and easy to make and there are so many options when it comes to the toppings!


1 8oz package of crescent rolls
1 8oz package of cream cheese
1 packet of dry ranch dressing mix
2 tbsp sour cream
2 cups of a mixture of raw veggies (I used carrots, broccoli and red pepper)

Roll out the crescent rolls like a pizza crust onto a baking sheet. Cooking according to the package directions on the rolls. Let it cool. Mix together the cream cheese, half of the ranch dressing packet and the sour cream. When the crust is cool, spread the mixture over the crust. Top the cream cheese mixture with the veggies. Chill for about an hour.  Cut into small squares to serve.

Adapted from Allrecipes.com

Buffalo Chicken Rolls

I have been absolutely moved by the blog “Can You Stay for Dinner?” that documents a young woman’s journey to lose 135 pounds. Hostess, Andie Mitchell, is witty, charming, and completely awe-inspiring. This recipe is the first of many I plan to try from her site and was so tasty I ate it two nights in a row. These rolls would be a great appetizer and also stood up well as a main dish.

1 boneless, skinless chicken breast 

½ cup hot sauce (Try Frank’s Red Hot)

8 egg roll wrappers

¼ cup blue cheese crumbles

Small bowl of water

Cooking spray

Light blue cheese dressing (optional)

Place chicken in a medium saucepan and add water until chicken is just covered. Bring to a boil over medium heat and simmer about 12 minutes, until chicken is cooked through. Remove from water and shred with two forks. Combine chicken with hot sauce in a small bowl, until chicken is completely coated (adjust hot sauce to your spice preference).

Preheat oven to 400 degrees. Lay out egg roll wrappers on a clean surface. Place about 2 T of chicken mixture onto the center of a wrapper. Fold in one corner atop the chicken. Moisten the opposite corner with water and fold over to meet in the middle. Fold one remaining flap in towards the center. Moisten the remaining flap with water and roll into a cigar shape. Place prepared rolls onto a greased cookie sheet. Spray each roll with cooking spray. Bake 15-20 minutes, until rolls are golden brown and crispy. Serve with blue cheese dressing.

*Modified from Can You Stay for Dinner?

Chili's Copycat Salsa

I have a serious problem when it comes to Chili’s: I can’t stop eating their salsa. It has the chunk-free texture that I love, with just the right amount of heat. Who knew mimicking it could be so easy?!

1 can (15-oz) whole tomatoes 

1 can (15-oz) Rotel tomatoes

¼ onion, chopped

1 small can (4-oz) jalapenos (not pickled)

1 T lime juice

½ tsp garlic powder

½ tsp salt

½ tsp sugar

¼ tsp cumin

Place all ingredients into a blender or food processor. Blend until puréed to desired consistency. Refrigerate until ready to serve.

*Modified from Deals to Meals

Buffalo Chicken Dip

Perfect for football season!!


2 boneless skinless chicken breasts 8 oz cream cheese, low fat is OK
1/2 blue cheese or ranch dressing
1/3 to 1/2 Franks Red Hot Sauce
3/4 cup shredded cheddar cheese

Cut chicken in chunks. Heat chicken and hot sauce over med heat in a pan. Stir in cream cheese and dressing. Cook until blended and warm. Mix in 1/2 of the cheese. Pour into a heat proof dish and sprinkle the rest of the cheese on top. Serve hot, hot, hot! Good with crackers or celery.

Maryland Crab Dip

I found this recipe in a cook book my mom's school put together as a fundraiser and this recipe just so happens to be from my 6th grade social studies teacher.

1 lb crab meat
16 oz softened cream cheese
1 cup sour cream
1/4 cup mayo
2 tsp lemon juice
2 tsp of Worcestershire sauce ( I add tons more)
1 tsp mustard
Old Bay seasoning and garlic powder to taste
1 cup of shredded cheddar cheese (I use a lot more of this too)

Mix cream cheese, sour cream, mayo, lemon juice, Worcestershire sauce and mustard together in a bowl. Add Old Bay and garlic powder to taste. Mix in crab meat. Stir in half of the cheese. Place in a casserole dish and top with cheese. Bake 30-40 min at 350 degrees or until bubbly.

Pizza Fondue

Want to impress your friends at your next potluck? Try this easy, gooey, sharable treat!

2 cans condensed cheddar cheese soup 

1 can (8 oz) pizza sauce

1/2 c. milk

1/2 tsp. dried basil

1/2 tsp. dried oregano

1/4 tsp. crushed red pepper flakes

1 1/2 c. shredded pizza cheese

1/2 c. chopped pepperoni

Italian bread, chopped into cubes

In a large saucepan, combine the first 6 ingredients. Add cheese and pepperoni; cook and stir over medium heat until cheese is melted. Transfer to a fondue pot to keep warm. Serve with bread cubes.

Do-It-Yourself Buffalo Wings

My husband is a wing fanatic – practically a connoisseur – especially during football season. Sometimes, however, a good wing place is hard to find, so I decided to do a little experimenting at home. The result was flavorful and meaty, and for a fraction of the cost you could get at a restaurant. Fortunately, my grocery store stocks pre-cut drummettes and wings, but if yours doesn’t simply buy whole chicken wings and use a large knife to separate the wing from the drummette, and cut off the tip. (Also great for pent up aggression) Use a buffalo sauce that appeals to your taste, either by experimenting with recipes or grabbing your favorite brand off the shelf. These wings are totally your own!  

  

¾ cup flour 

½ tsp. salt

½ tsp. garlic powder

½ tsp. cayenne pepper

Approx. 20 wings/drumettes

½ cup melted butter

½ cup buffalo sauce (store-bought or homemade)

In a large, resealable plastic bag, combine flour, salt, garlic, and cayenne; add wings and shake to fully cover. (Hint: Make sure wings are completely dry before coating with flour mixture) Refrigerate for an hour.

Preheat oven to 400 degrees and grease a large cookie sheet with cooking spray. In a small bowl, whisk together melted butter and buffalo sauce. Dip each wing into the buffalo mixture and place onto the cookie sheet. Bake about 45 minutes until wings are crispy on the outside and cooked through. Serve with extra buffalo sauce for dipping.

Broccoli and Spinach Bites

This recipe is really quick and easy to make. It is great as an appetizer for a party or for a different kind of side dish for dinner.

1/4 cup unsalted butter
1 small onion, chopped (I used minced onion)
1 teaspoon minced garlic
1 10-ounces packages frozen chopped spinach, thawed and drained
1 10 ounce package of broccoli thawed
8-ounces stuffing mix
4 large eggs (If the mixture is too dry use a 5th egg)
1 cup grated Parmesan cheese
Salt and pepper, to taste


Preheat the oven to 350 degrees. Melt the butter over medium heat in a pan, add the onion and cook til translucent. Add the garlic and cook for 30 seconds. Make sure all of the water is removed from the broccoli and spinach. Combine the stuffing mix, spinach, broccoli, eggs, Parmesan, salt and pepper, and onion/garlic mixture. Combine well. Line a baking sheet with parchment paper. Roll the mixture into individual 1-inch balls. Place each one on the parchment-lined baking sheet. Bake for about 15-20 minutes.

Recipe adapted from The Curvy Carrot