Tasty Tuesday Recipe

Ultimate 7-Layer Dip

what you need
1 can (16 oz.) Refried Beans
1 Tbsp. Taco Seasoning Mix
1 cup Sour Cream
1 cup Thick 'N Chunky Salsa
1 cup shredded lettuce
1 cup Mexican Style Finely Shredded Four Cheese
4 green onions, sliced
2 Tbsp. sliced black olives
Chips or Crackers

make it
MIX beans and seasoning mix; spread onto bottom of pie plate.

TOP with layers of all remaining ingredients except chips. Refrigerate several hours or until chilled.

SERVE with chips.

Tasty Tuesday Recipe

Fresh Cilantro Salsa

I am a salsa and chip fiend. Unfortunately, most of it is full of sodium and not healthy. This light, summer salsa will knock those concerns to the curb!

Ingredients:

• 1 avocado
• ½ cup cilantro
• 1 cup corn, drained
• 15 oz black beans, drained
• ¼ cup red onions
• 1 scallion
• 3 tablespoon Olive Oil
• 1 Lime
• Salt and fresh pepper

Directions:

1. Mix all ingredients together.
2. Add in Olive Oil and lime juice, and marinate in fridge for 30 minutes.
3. Salt and pepper to taste.

Enjoy this fresh summer salsa recipe and feel guilt free!

Ashley LeMieux loves cooking and sharing healthy treats with others. She has also inspired many people through The Shine Project. During her free time Ashley enjoys freelance writing for My Baby Clothes dot com. They offer the best styles in baby clothes, tutus and baby hats.

Tasty Tuesday Recipe

Panko Crusted Salmon

Panko has become one of my best friends in the kitchen. There are so many things that you can do with it, and it adds a unique flavor to your dish. If you’ve never tried Panko before, here’s your first introduction to greatness.

What you need:

• Salmon Fillets
• 4 tablespoons honey
• 2 tablespoons Dijon mustard
• Panko

Directions:

1. Mix honey and Dijon mustard together in bowl
2. Cover salmon in the honey and mustard mix.
3. Generously our Panko over salmon
4. Bake salmon at 375 for 15 minutes or until it flakes, and ENJOY!

My hope is that you have has much fun in the kitchen as I do and that you and your loved ones enjoy this dish just as mine do!

Ashley LeMieux is very ambitious in the kitchen as well as in other aspects of her life. Ashley is the founder of The Shine Project and in her spare time a freelance writer for My Baby Clothes dot com. Dress your little ones for success in their stylish baby clothes, baby hats and baby headbands.

Tasty Tuesday Recipe

Brownie Pops

Ingrediants:
1 box brownie mix
Water, vegetable oil and egg called for on brownie mix box
16 popsicle sticks usually found in craft section
2/3 cup semisweet chocolate chips white or milk chocolate
1 1/2 teaspoons shortening
Assorted candy sprinkles

1.Heat oven to 350°F. (325°F for dark or nonstick pan). Line 8-inch or 9-inch square pan with foil so foil extends about 2 inches over sides of pan. Spray foil with cooking spray. Make brownies as directed on box. Cool completely, about 1 hour.

2.Place brownies in freezer for 30 minutes. Remove brownies from pan by lifting foil; peel foil from sides of brownies. Cut brownies into 16 bars, 4 rows by 4 rows. Gently insert craft stick into end of each bar, peeling foil from bars. Place on cookie sheet; freeze 30 minutes.

3.In small microwavable bowl, microwave chocolate chips and shortening uncovered on High about 1 minute; stir until smooth. If necessary, microwave additional 5 seconds at a time. Dip top 1/3 to 1/2 of each brownie into chocolate; sprinkle with candy sprinkles. Lay flat on waxed paper or foil to dry.

Tasty Tuesday Recipe

Grilled Cheese-Stuffed Turkey Burgers

Ingrediants:
3 lb ground turkey breast
1 or 2 jalapeño chiles, seeded, chopped
1 cup diced Monterey Jack cheese with jalapeño chile peppers
3/4 teaspoon pepper
1 1/2 cups Old El Paso® Thick 'n Chunky salsa
12 hamburger buns, split, toasted
12 slices tomato
Additional Old El Paso® Thick 'n Chunky salsa, if desired

Directions:
1.Heat gas or charcoal grill. In large bowl, mix turkey, chiles, cheese, pepper and 1 1/2 cups salsa. Shape mixture into 12 patties, each about 3/4 inch thick.

2.Place patties on grill. Cover grill; cook over medium heat 12 to 15 minutes, turning once, until thermometer inserted in center of patties reads 165°F.

3.Serve burgers on buns with tomato slices and additional salsa.

Tasty Tuesday Recipe

OREO & Fudge Ice Cream Cake

Ingrediants:

1/2 cup hot fudge ice cream topping, warmed

1 tub  (8 oz.) COOL WHIP Whipped Topping, thawed, divided

1 pkg. (3.9 oz.) JELL-O Chocolate Instant Pudding

8   OREO Cookies, chopped (about 1 cup)

12 vanilla ice cream sandwiches
Directions:POUR fudge topping into medium bowl. Whisk in 1 cup COOL WHIP. Add dry pudding mix; stir 2 min. Stir in chopped cookies.

ARRANGE 4 ice cream sandwiches, side-by-side, on 24-inch-long sheet of foil; top with half the COOL WHIP mixture. Repeat layers. Top with remaining sandwiches. Frost top and sides with remaining COOL WHIP. Bring up foil sides; double fold top and ends to loosely seal packet.

FREEZE 4 hours or until firm.

Tasty Tuesday Recipe

Low Calorie Pizza

Kids LOVE pizza. Most of the time its greasy, fattening, and we know that we probably shouldn’t be eating it. That is, until now. Say goodbye to the guilt that comes after pizza consumption,
and say hello to Home-Made “I feel SKINNY” pizza!

Ingredients:

• Wheat Pizza Dough (I get mine from Fresh and Easy)
• Mozzarella Cheese
• Pizza Sauce
• Tomatoes
• Mushrooms

Directions:

1. Preheat oven to 375 degrees.
2. Put a little bit of flour on bottom of a baking sheet.
3. Spread dough out about 12 inches, and make sure flour is on both sides.
4. Spread pizza sauce over dough, and put in oven for 5 minutes.
5. Take pizza out, and cover in mozzarella, sliced tomatoes, and mushrooms.
6. Bake for approximately 9 more minutes.

Makes about 8 slices. Enjoy this wonderful, guilt free pizza with your family!

Ashley LeMieux enjoys spending time in the kitchen and loves to share scrumptious recipes with others. Ashley is also to founder of The Shine Project and enjoys writing for My Baby Clothes dot com. Stop by and check out the adorable baby clothes and gorgeous tutus with matching baby headbands.

Tasty Tuesday Recipe

Layered Coconut Cream Cheesecake Bars

Ingredients:

84  NILLA Wafers, divided

6 Tbsp. butter, melted

1 pkg. (8 oz.) PHILADELPHIA Cream Cheese, softened

2 Tbsp. sugar

1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided

2 pkg. (3.4 oz. each) JELL-O Vanilla Flavor Instant Pudding

2-1/2 cups cold milk

1-1/2 cups BAKER'S ANGEL FLAKE Coconut, toasted, divided

• Directions:
• RESERVE 24 wafers. Crush remaining wafers; mix with butter. Press onto bottom of 13x9-inch pan. Refrigerate while preparing filling.
• 
  
• BEAT cream cheese and sugar with mixer until well blended. Whisk in 1 cup COOL WHIP. Carefully spread over crust. Stand reserved wafers around edges.
• 
  
• BEAT pudding mixes and milk with whisk in medium bowl 2 min. Stir in 1 cup COOL WHIP and 3/4 cup coconut; spread over cream cheese layer. Top with remaining COOL WHIP and coconut. Refrigerate 5 hours.

Tasty Tuesday Recipe

10-Minute Seared Tuna!

What you will need: 
12 oz of tuna cut into 2 steaks
2 TBS mirin rice wine
1 + 1 TBS fresh squeezed lemon juice
2 TBS tamari (soy sauce)
1 TBS minced fresh ginger
3 TBS minced scallion
dash of salt & white pepper


How to make it:
Preheat 10-12 inch stainless steel skillet over medium-high heat for 2 minutes.

While pan is preheating, rub tuna with 1 TBS lemon juice, season with a little salt and white pepper, and prepare ginger and scallion.

Place tuna on preheated skillet and cook for 1-2 minutes on each side, depending on thickness, and then remove from skillet. Seared tuna is best when medium rare. This is our Stovetop Searing cooking method. Place on a plate.

Tasty Tuesday Recipe

Strawberry Shortcake

Ingredients:
1 large angel food cake


For the custard:
1 (8-ounce) package cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1 (12-ounce) container frozen whipped topping, thawed


For the glaze:
1 cup sugar
3 tablespoons cornstarch
3 tablespoons strawberry gelatin (recommended: Jell-O)
1 cup water
2 cups fresh strawberries cut in 1/2 (if berries are extra large, they can be cut into quarters)
Whole fresh strawberries and mint leaves, for garnish


Directions:
Slice cake, using a serrated knife, horizontally into 3 equal layers.


For the custard:
Mix together cream cheese, condensed milk, and whipped topping in a bowl; set aside.


For the glaze:
In a medium saucepan, stir together sugar, cornstarch, and gelatin; add water. Cook stirring over medium heat until thick. Remove from heat and allow to cool completely. Fold in strawberries.


For assembly:
Place 1 layer of cake in a large clear bowl. Top with a layer of glaze, followed by a layer of custard mixture. Repeat layering in this order for remaining cake, glaze and custard. Top cake with 3 whole fresh strawberries and fresh mint leaves.


Yield: 10-12 servings


Recipe courtesy Paula Deen and Simon and Schuster, Just Desserts cookbook

Tasty Tuesday Recipe

Healthy Summer Tacos: Take a Lunch Break to Mexico

There are SO many healthier alternatives to beef when making tacos. My FAVORITE is salmon.
Don’t get scared away. This recipe for salmon tacos is simple, delicious, and low in fat/calories.
You’ll feel like you’ve escaped to MEXICO.

INGREDIENTS:

• Salmon
• 1 cup Brown Sugar
• 2 tbsp. lemon juice
• 4 Market Day salmon fillets
• 4 thin slices lemon
• Cabbage
• Pico de gallo
• Cheese
• Corn Tortillas

DIRECTIONS:

1. Heat oven to 375 degrees.
2. Pour lemon juice into ungreased rectangular baking dish, 11" x 7 1/2" x 2"
3. Sprinkle with 1/4 cup brown sugar.
4. Arrange fillets in dish and drizzle with butter.
5. Bake uncovered 15 minutes; turn.
6. Place 1 slice lemon on each salmon fillet
7. Sprinkle with 2 teaspoons brown sugar.
8. Bake until fish flakes easily with fork, approximately 15 to 20 minutes longer.
9. Place salmon on corn tortillas and cover with toppings!

Enjoy this simple dish on a hot summer night! Your family and friends will be saying, “DELICIOSO!”, when they take their first bite out of your Healthy Summer Taco.

By Ashley LeMieux, the founder of The Shine Project and freelance writer for My Baby Clothes. Get your little angels dressed for the summer in their beautiful baby clothes, tutus and baby headbands.

**If you would like your recipe shared with a link back to your site on one of Mommies Angels Tasty Tuesday posts email me at collyn23@hotmail.com I look forward to share your yummy recipes!

Tasty Tuesday Recipe

Maple-Glazed Ham with Cider-Raisin Pan Sauce

Ingrediants:
1 (7- to 10-lb.) bone-in half ham or 1 (6- to 8-lb.) boneless half ham
2 cups apple cider
1/2 cup pure maple syrup, divided
1/3 cup Dijon mustard
1/4 cup packed light brown sugar
1 tablespoon molasses
1/4 teaspoon ground cloves
1 cup raisins
2 tablespoons cider vinegar
2 tablespoons cornstarch


Directions:

1. Heat oven to 325ºF. Trim any skin and external fat from ham to a thickness of about 1/4 inch. Score ham in a 2-inch diamond pattern 1/4 inch deep. Place ham in roasting pan.

2. Combine cider and 1/4 cup of the maple syrup; pour into pan. Add additional water, if necessary, so there’s at least 1/4 inch liquid covering bottom of pan. Bake 1 3/4 to 2 1/4 hours or until internal temperature reaches 110°F. Remove ham from oven; increase oven temperature to 425ºF. Add enough water to pan so 1/2 inch liquid covers bottom.

3. Combine remaining 1/4 cup maple syrup, mustard, brown sugar, molasses and cloves in small bowl; generously spoon glaze over top of ham. Bake 10 to 20 minutes or until glaze bubbles and begins to brown and internal temperature of ham reaches 120°F. to 125°F.

4. Remove ham from pan. Cover loosely with foil; let stand 20 to 40 minutes. (While ham rests, its internal temperature will rise 10 to 15 degrees, and the final internal temperature will reach 140ºF.)

5. Pour pan juices into glass measuring cup or gravy separator (there will be 3 to 4 cups). Spoon off and discard fat. Pour juices into large saucepan; add raisins and vinegar. Bring to a boil; boil 3 to 4 minutes or until desired flavor is reached.

6. Combine 3 tablespoons water and cornstarch; whisk into sauce. Boil 2 minutes or until sauce is consistency of maple syrup. Slice ham; serve with sauce.

This is a awesome recipe for Easter!! We are having Ham for easter and I cant wait!!

Tasty Tuesday Recipe

Spaghetti Squash Bolognese

I love Spaghetti Squash! A lot of people even use it to replace pasta in their favorite recipes. But, I just can’t bring myself to give up my favorite starch, so I include some whole wheat pasta for my carb-loving friends. Carbs aside - this recipe is chock full of healthy veggies and low fat protein.

Ingredients

• 1 pound Ground Turkey
• ½ yellow onion (minced)
• 4 fresh Tomatoes (diced)
• 2 Carrots (grated)
• 2 cups Crushed Tomatoes
• 2 cups Chicken Stock
• 1 small roasted Spaghetti Squash
• 1 bay leaf
• 1 Tbs Garlic Powder
• Salt and Pepper to taste
• ½ box of Whole Wheat Pasta

How to Cook Squash

• preheat oven to 400 degrees
• cut squash in half and remove seeds
• drizzle with olive oil and wrap with aluminum foil
• bake for 1 hour or until tender.
• when cool, remove squash from skin.

Bolognese Preparation

• in a large non-stick stock pot brown ground turkey
• just before turkey is fully cooked add onions, carrots and a bay leaf
• cook until onions are tender
• add the diced tomatoes, crushed tomatoes and the chicken stock
• bring to a boil and simmer for one hour.
• after one hour add Spaghetti Squash and bring to a boil

My personal preference is to pour this over whole wheat pasta, but it is perfect without as well. Also a great way to cut down on those pesky carbs.

****This is brought to you by Our star chef is Krissy Stark, a farm raised New Yorker. She contributes recipes for an online baby clothes boutique where you can find baby hats, baby shoes and much more.***

Tasty Tuesday Recipe

Egg-cellent Breakfast Casserole

Ingredients

• 1 lb. ground pork sausage
• 1 lb. bacon
• 4 cups milk
• 8 eggs
• 12 slices white bread, crusts trimmed
• 2 tbsp. butter, softened
• 3 small onion, chopped
• 6 slices processed American cheese, shredded

Instructions
Place sausage and bacon in two large, deep skillets. Cook over medium-high heat until evenly brown. Drain, crumble and set aside. 

Butter one side of six slices of the bread. Placed slices butter side up in the bottom of a 9x13 in. baking pan.

In a large bowl, stir together cooked sausage and bacon with onion and cheese. Place half of his mixture on top of buttered bread. Then add another six slices of bread (no butter). Add remaining meat/cheese mixture. Beat together milk and eggs; pour over top of casserole. Cover with foil and refrigerate overnight. 

The next morning: preheat oven to 425 degrees.
Bake, covered, in preheated oven for 45 to 60 minutes.

Tasty Tuesday Recipe

Slow Cooker Chunky Chicken Chili

Ingrediants

2	pounds boneless skinless chicken thighs
2	cans diced tomatoes with green chilies, undrained
1	can (15 ounces) tomato sauce
1	package  chili seasoning mix
2	cans corn drained
	Sour cream, if desired
	Cilantro, if desired

1. 1Place chicken in 3 1/2- to 4-quart slow cooker. Mix tomatoes, tomato sauce and chili seasoning; pour over chicken.
2. 2Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink when centers of thickest pieces are cut.
3. 3Stir to break up chicken. Stir in corn. Cover and cook on low heat setting 15 minutes until heated through. Serve chili with sour cream and cilantro. 

Tasty Tuesday Recipe

CHEESY BACON HASH BROWN BAKE

Ingredients

• 2 Cup(s) Southern Style Hash Browns
• 8 SLICES BACON chopped
• 1/2 Pound(s) FRESH MUSHROOMS sliced
• 1 RED PEPPER chopped
• 1 GREEN PEPPER chopped
• 1 ONION small, chopped
• 12 EGGS
• 1/3 Cup(s) SOUR CREAM
• 12 Ounce(s) VELVEETA CHEESE thinly sliced

Instructions

1. Heat oven to 350ºF

2. Cook and stir bacon in large skillet on medium heat until crisp. Remove from skillet, reserving 2 Tbsp. drippings in skillet. Drain bacon on paper towels. Meanwhile, cook and stir hash browns and vegetables in drippings 10 min.

3. Spread vegetable mixture onto bottom of 13x9-inch baking dish sprayed with cooking spray. Whisk eggs and sour cream until blended; pour over vegetable mixture. Top with bacon and VELVEETA.

4. Bake 40 min. or until center is set and casserole is heated through. 

Tasty Tuesday Recipe

The Sneaky Smoothie!

Do you have a child that will not eat anything green? Me too! As a mom of a pickly little two year old, I have created a way to get those vegetables down without all the fuss. The Sneaky Smoothie. My secret… use frozen veggies. Give it a try, you will be surprised!!!

Ingredients

• ½ cup frozen dark sweet cherries
• ½ cup frozen dark sweet blueberries
• ½ cup frozen broccoli
• ½ cup frozen spinach
• ½ of a banana
• 1 cup of V8 V-fusion Acai Mixed Berry

Add all ingredients to blender and blend until smooth. If you really want to boost the health benefits just add two tablespoons of ground flax seed to the mixture. A little extra Omega-3 does a heart good!

This was shared by one of My awesome companies I work with from time to time:
Our star chef is Krissy Stark, a dairy farm raised New Yorker. She contributes recipes for My Baby Clothes Boutique. They have the widest variety of styles of baby socks, baby headbands, and so much more for your fashionista.

Tasty Tuesday Recipe

Spinach & Bacon Mac & Cheese

Ingrediants

1 pkg. (12.6 oz.)  Macaroni & Cheese

2 cups  packed baby spinach leaves

1/8 tsp. ground red pepper (cayenne)

4 slices  Bacon, cooked, crumbled

Directions

PREPARE mac & cheese in large saucepan as directed on package 

STIR in spinach and pepper; cook and stir 2 min. or just until spinach is wilted.

STIR in bacon. Sprinkle with crumb topping.

I got this from the Kraft website and love it I do it with box mac and cheese and homemade mac and cheese definitely delicious and easy and kid friendly!

Tasty Tuesday Recipe

Ragu-Stuffed Peppers

Ingredients

• 4 bell peppers (red, yellow or a mix), halved lengthwise, seeds removed
• 2 tablespoons extra-virgin olive oil
• Kosher salt
• About 3 cups leftover ragu*
• 1/2 cup couscous
• 3/4 cup golden raisins
• 3/4 cup grated asiago or fontina cheese
• 4 teaspoons red wine vinegar
• 1/2 cup chopped fresh parsley
• 2 tablespoons tomato paste

Directions

Preheat the oven to 450 degrees F. Toss the bell pepper halves with 1 tablespoon olive oil and 1/2 teaspoon salt in a large microwave-safe bowl. Cover and microwave until the peppers soften, 10 to 12 minutes.

Meanwhile, mix the ragu, couscous, raisins, 1/2 cup cheese, 3 teaspoons vinegar, the parsley and 1/4 teaspoon salt in a bowl.

Whisk the remaining 1 tablespoon olive oil and 1 teaspoon vinegar, the tomato paste and 3/4 cup water in the bottom of a large nonreactive baking dish. Carefully transfer the peppers, cut-side up, to the baking dish and fill with the couscous mixture. Sprinkle with the remaining 1/4 cup cheese.

Cover the dish with foil and bake until the peppers are tender and the filling is hot, about 20 minutes. Transfer to plates and drizzle with the cooking liquid from the dish

I Love Stuffed Peppers mmmmm!

Tasty Tuesday Recipe

Slow Cooker Green Chile-Chicken Enchilada Casserole

Ingrediants:

2	cans (4.5 oz each)  chopped green chiles
1	can (10 3/4 oz) condensed cream of chicken soup
1	can (10 oz) green enchilada sauce or other green chile enchilada sauce
1/4	cup mayonnaise or salad dressing
12	corn tortillas (6 inch), cut into 3/4-inch strips
3	cups shredded cooked chicken
1	can (15 oz)  black beans, drained, rinsed
2	cups shredded Mexican cheese blend (8 oz)
2	large tomatoes, chopped (about 2 cups)
2	cups chopped lettuce
1/2	cup sour cream Spray 3- to 4-quart slow cooker with cooking spray. In cooker, spread 1 can of the green chiles. In medium bowl, mix remaining can of green chiles, the soup, enchilada sauce and mayonnaise. Arrange 1/3 of the tortilla strips over chiles in cooker. Top with 1 cup of the chicken, 1/2 cup of the beans, 1/2 cup of the cheese and 1 cup of the enchilada sauce mixture, spreading to edges of cooker to completely cover tortilla strips. Repeat layers twice, reserving last 1/2 cup of cheese. Cover; cook on Low heat setting 6 to 7 hours. Top with remaining 1/2 cup cheese. Cover; cook about 5 minutes longer or until cheese is melted. Serve with tomatoes, lettuce and sour cream.