Loaded Protein Nachos

Loaded Protein Nachos

One of our favorites!

Ingredients:

2 pounds ground hamburger

2 packets taco seasoning (or 6 tblsp Spice Islands from Costco)

8 (1 ounce individual bags) Quest Protein Chips Loaded Taco flavor

Toppings: 

Shredded cheddar cheese

Shredded lettuce 

Diced tomatoes

Walden Farms Chipotle Ranch Dressing

Instructions:

If I plan ahead, my favorite way to cook frozen hamburger meat is in a crock pot on low, with 1 cup water to prevent burning. Don’t touch it or stir. After several hours, transfer the solid (thawed and half way cooked) piece of hamburger meat to a frying pan. Discard liquids in the crock pot. Crumble and finish browning the hamburger, add taco seasoning and simmer according to directions. 

On individual plates, layer 1 bag protein chips, 4 ounces taco meat, and your favorite toppings!

Serves 8

Nutrition per serving: 389 calories, C 8g, F 18g, 

Protein 46g

Try “Walking Tacos” if you’re camping, or having a gathering outdoors. Individual bags of Doritos chips is most common for this. Smash up your chips a little inside the bag before you open it with your hands, spoon taco meat into your chip bag, add toppings, and eat out of the bag with a fork.

Churro Bars

 

Churro Bars 

Soft cookie bars that have all of the flavors you love from the traditional deep fried churros.

Ingredients

• 1 cup butter {softened}
• 1 cup granulated sugar
• 1 cup brown sugar {packed}
• 2 eggs
• 1 1/2 tsp vanilla extract
• 2 1/4 cups all purpose flour
• 1/2 tsp salt
• 1 tsp baking powder
• 1 1/2 tsp cinnamon

Cinnamon Sugar Topping

• 1/4 cup granulated sugar
• 1 1/2 tsp cinnamon

Instructions

• Preheat oven to 350°. Spray a 9x13 pan with non-stick cooking spray and set aside.
• Cream together softened butter and both sugar with a hand held mixer {or by hand}. Add eggs and vanilla, mix until everything is combined.
• Add the dry ingredients {flour, salt, baking powder and cinnamon}, mix until just combined. Pour into the prepared 9x13 pan and press into an even layer.
• Combine the topping cinnamon and sugar and mix until it is evenly incorporated. Sprinkle liberally over the top of the dough in the 9x13 pan. Bake for 25-30 minutes or until the bars are lightly browned and the middle is set.
• Let the bars cool for 30 minutes and then cut them into squares. Serve warm or at room temperature. Store in an air tight container at room temperature for up to 4 days or freeze for 3 months.
  
  Serving: 24 bars
  Nutrition per bar: 159 calories, C 19g, F 8g, P 2g

  
  

  
  

  How To Serve Churro Bars

  • -Serve bars warm with ice cream
  • -Top with caramel sauce
  • -Dip in White Chocolate
  • -Serve for a Birthday and add sprinkles to the cinnamon sugar topping
  • -Take two bars and use ice cream to make an ice cream sandwich
  • -Add pieces of the bars to a milk shake

Chicken Salad

 

Chicken Salad

Ingredients:

4 chicken breast, cooked, cooled, and diced (or 1 rotisserie chicken, about 32 ounces of meat)

5 celery stalks, diced

1/2 cup green onion, diced

1 small package slivered almonds

Red or green grapes, whatever amount you like

1 package Chicken flavored Rice-A-Roni, cooked and cooled

Dressing:

1 1/2 cup mayonnaise 

1/2 cup miracle whip

1 tablespoon white vinegar 

1/2 tsp curry powder 

Salt and pepper

Directions:

Mix all together. Stays good for several days. 

Serves 20

Nutrition per serving (calculated with 32oz rotisserie chicken meat and without bread): 265 calories, C 14g, F 17g, P 14g

Another simplified version:

Source: Jennifer C.

Rotisserie chicken

Chopped celery

Red or green grapes(whatever is on sale) 

Dill (generous) 

Salt and pepper

Mayo/sour cream (start with about half cup of each) mix it in and then taste and add more of what you like. If you want it creamy then add more mayo. If you need more tang, add more sour cream. 

A little bit of mustard, I like Dijon but use what you have. 

3 Leches Cake

 

3 Leches Cake

Make the day before serving is preferred!


Ingredients

Cake

• 1 box vanilla cake mix {15.25 ounces}
• ½ cup butter {melted}
• 1 cup milk 
• 4 eggs
• 1 tsp vanilla extract

Milk Mixture

• 1 ½ cup whole milk
• 14 ounces sweetened condensed milk
• 12 ounces evaporated milk

Toppings

• 8 ounce whipped topping
• 1 cup fresh sliced strawberries 
• 1 cup fresh whole blueberries 

Instructions

• Preheat oven to 350°. Spray a 9x13 pan with non-stick spray and set aside.
• Combine cake ingredients and mix with a hand held mixer {or by hand}. Mix until all of the ingredients are nicely combined {about 2 minutes}. Pour into the prepared 9x13 pan. Bake for 25-30 minutes or until the cake is cooked through. You can tell it is finished when a toothpick inserted in the center comes out clean. Remove from the oven and cool for 15 minutes.
• While the cake is cooling combine the milk mixture and whisk. Once the cake has cooled poke holes in the top of the cake with a tooth pick or skewer. Poke the holes about about a half inch apart all over the top of the cake. Then pour the milk mixture evenly over the top of the cake. Refrigerate for at least 1 hour, preferably longer {even overnight}. Note: I prefer to use only half the milk mixture in this recipe for a less wet cake. 
• Once the cake has refrigerated for at least an hour, top with whipped topping and fresh berries. Serve or refrigerate for up to 4 days.

Nutrition

Servings 12 squares, 485 calories, C 65g, P 11g, F 21g

Servings 20 squares, 291 calories, C 39g, P 6g, F 12g

 Note: A few other topping ideas I think you will love.

• 
  
• Raspberries 
• Peaches
• Mangos
• Toasted Coconut
• Pecans
• Pineapple

Taco Crunchwrap Supreme Dinner

Taco Crunchwrap Supreme Dinner

Source: Amy G.

Ingredients:

10 Large (10 inch) Super soft flour burrito tortillas

Guerrero Yellow corn hard tostadas 

2 lbs Taco meat, browned and seasoned 

Sour cream

Shredded Lettuce 

Diced Tomatoes 

Shredded cheese

Instruction:

Use a pizza cutter and cut 2 flour tortillas into quarters; set aside. Preheat a clean frying pan on medium heat for cooking prepared crunchwraps later. They will fall apart on a cold pan.

Layer on top one large flour tortilla 1/4 lb taco meat, then one yellow hard tostada, spread sour cream over tostada. Finish layering with toppings; shredded lettuce, diced tomatoes, shredded cheddar cheese, and a 1/4 piece flour tortilla. Wrap and fold the large bottom tortilla over top, and use an extra wide spatula to transfer one prepared crunchwrap (folded side down first); heat in dry preheated frying pan to brown and crisp for 1-2 minutes. Flip and brown other side for 1-2 minutes; press down on crunchwrap with spatula to flatten a little more. (Don’t use any cooking spray or oil, it will burn.)

Makes 8 crunchwraps 

Nutrition/Macros: 1 crunchwrap Calories 642, C 57.5g, F 26g, P 36.5g

Easy Chili

 Easy Chili

Source: Kalyssa 

Ingredients:

1 pound ground beef

4 (16-ounce) cans Bush’s chili beans, undrained

1 (14 1/2-ounce) can stewed tomatoes, undrained

1 (11.5-ounce) can V8 original vegetable juice 

1 (12-ounce) bottle Heinz chili sauce, optional

Toppings:

cheddar cheese, shredded
sour cream
corn chips or tortilla chips

Preparation:

Stove top: Cook ground beef in a large pot. Stir in chili beans, stewed tomatoes, V8, and chili sauce; bring to a boil. Serve in individual bowls, garnish with toppings, and breadsticks on the side. Or scoop chili over scones and garnish! 

Crock pot: Brown ground beef in a frying pan. Place cooked meat into the crock pot; stir in chili beans, stewed tomatoes, V8, and chili sauce. Cook on low for 2-3 hours, or until heated through. Serve in individual bowls, garnish with toppings, and breadsticks on the side. Or scoop chili over scones and garnish! .

Serves ?

Recipe note: no brand swapping or substituting! This delicious chili flavor is specific to using these brands (Bush’s, V8, and Heinz), changing them to generic brands will alter the flavor in this tried and true recipe! 

NO SUBSTITUTES :)

Scotcheroos

Scotcheroos

Servings:

 

24 bars

Ingredients

    6 cups rice crispy cereal

• 1 ½ cups creamy peanut butter

• 1 cup light corn syrup

• 1 cup white sugar

• ½ cup semisweet chocolate chips

• ½ cup butterscotch chips

Directions

1. Generously butter a 9x13-inch baking pan; set aside. 

   Place cereal in a bowl and set aside.

2. Mix together peanut butter, corn syrup, and sugar in a large pot. Cook over medium heat, stirring until peanut butter melts. Bring mixture to a boil. Remove from the heat.

3. Stir in rice cereal until well combined. Transfer mixture into the prepared pan. and pat it down with buttered hands.

4. Melt chocolate chips and butterscotch chips in a medium saucepan over medium-low heat; stir until smooth. Spread over top of bars.

5. Cool completely, about 20 minutes, before cutting into 24 squares.

Nutrition

Serving: 1bar | Calories: 237 | Carbohydrates: 33g| Protein: 4g | Fat: 10g 

Red Velvet Poke Cake

 

Red Velvet Poke Cake

INGREDIENTS

  

• 1 box Duncan Hines red velvet cake mix
• 1 (14oz) can sweetened condensed milk
• 2 teaspoons vanilla extract divided
• 2 (8oz) cream cheese softened, divided
• ½ cup powdered sugar
• 1 (8oz) cool whipped topping, thawed 
• sprinkles if desired

INSTRUCTIONS

 

• Prepare the red velvet cake mix and bake in a 9x13-inch pan according to the box instructions. Or bake in a 12x18 sheet pan at 350° for 25-30 minutes. 
• While the cake is in the oven, add one 8 ounce block of cream cheese to a mixing bowl with one teaspoon vanilla; mix until smooth.
• Slowly add the sweetened condensed milk and mix again until smooth. 
• When the cake comes out of the oven, use the end of a wooden spoon to poke holes into the cake about 3/4 depth. 
• Pour the filling over the cake, using a spatula to spread it out and help it get into the holes.
• Refrigerate for at least 2 hours.
• In a large mixing bowl, mix the second cream cheese block until smooth.
• Add the powdered sugar and 1 teaspoon of vanilla; stir again until smooth.
• Add the cool whip topping until it's all incorporated.
• Spread evenly over the cake. 
• Enjoy immediately or refrigerate until ready to serve.