Velveeta Potato Bites

Anything with cheese & salsa in the ingredients sounds yummy to me.

We came across this on the Kraft site and hoping it will make an easy but tasty new appetizer.

Velveeta Potato Bites

Kraftrecipes.com

2 lb. baking potatoes (about 6), peeled, cut into chunks

2 green onions, thinly sliced

1 egg beaten

¼ tsp black pepper

¼ lb. (4 oz.) Velveeta, cut into 24 cubes

1 pkt. Shake n bake extra crispy seasoned coating mix

1-1/2 cups Salsa

Cook potatoes in boiling water in large saucepan 15 – 20 minutes or until tender; drain. Cool 10 min. Mash potatoes until smooth.  Add onions, egg & pepper; mix just until blended.

Heat oven to 400F. Empty coating mix into pie plate. Roll potato mixture into 24 balls, using about 2 Tbsp. for each.  Insert 1 Velveeta cube into center of each ball, completely enclosing Velveeta.  Add to coating mix; turn to evenly coated.  Place on rimmed baking sheet sprayed with cooking spray. 

Bake 14 to 16 minutes or until heated through.  Serve with salsa.

Tupps Tidbits ~ make sure you fully enclose the cheese so it does not seep out, substitute 2 Tbsp. chopped fresh chives for the green onions

We choose to make ½ the recipe for the two of us & along with grilled chicken & veggies for a meal.

These turned out perfect & extremely tasty.  Sean thought it could use a little bacon extra flavor…next time!…..DEFINITELY A KEEPER!

Ancho Chili-Spiced Tilapia

This looked like a quick heart-healthy meal with lots of spice for light, flaky tilapia. We found this recipe in the Taste of Home, Simple and Delicious magazine April/May issue for 2013 and thought we would give it a try!

Ancho Chili-Spiced Tilapia

-simple & delicious test kitchen

½ tsp salt

½ tsp ground ancho chili pepper

½ tsp cayenne pepper

½ tsp dried oregano

¼ tsp garlic powder

¼ tsp ground cumin

4 tilapia fillets (4 to 5 oz. each)

1/3 cup reduced-fat chipotle mayonnaise

1 tsp lime juice

¼ tsp dried oregano

Combine the first six ingredients; sprinkle over fillets.  Cook fillets in a large nonstick skillet coated with cooking spray over medium-high heat for 3-4 minutes on each side or until fish flakes easily with a fork.

Meanwhile, combine the mayonnaise, line juice and oregano in a small bowl.

Tupps Tidbits ~  make sure to watch the fish... it is easy to over cook

One word comes to mind – SPICEY!  If you are looking to add some spice in your life or clear the nostrils this dish is effortless & delicious and does the trick.  It was a little too salty & too spicy for us, so we would change that next time.  DEFINITELY A KEEPER!

Chipotle Ranch Chicken Tacos

Here is a new spin on taco night or an idea for a no-fuss Cinco de Mayo celebration. We found this recipe in the Taste of Home, Simple and Delicious magazine April/May issue for 2013.

 

Chipotle Ranch Chicken Tacos

-simple & delicious test kitchen

Combine 2 cups shredded rotisserie chicken, 2 cups frozen corn (thawed) and ¼ cup pico de gallo in a microwave safe dish.  Cover and cook on high for 1-2 minutes or until heated through.  Spoon chicken mixture into 8 taco shells.  Top with 1 cup each shredded Monterey Jack Cheese & coleslaw mix, 6 thinly sliced radishes, ½ cup chipotle ranch salad dressing and 3 thinly sliced jalapeno peppers.   Makes 8 tacos.

 

Tupps Tidbits ~ good way to use up left over cooked chicken

It is nice to keep spring weeknight dinners quick and easy and this one is DEFINITELY A KEEPER! It offered a wonderful change to your traditional tacos.  

Jenn’s Ham Chowder

With Easter, we thought this might be a good meal to use up any left over ham.  It sounds warm and comforting on a rainy April day.

Jenn’s Ham Chowder

jenn@eatcakefor dinner

1 Tbs. butter

1 Tbs. olive oil

½ cup onion, finely chopped

3 carrots (about 1 ½ cup), chopped

3 large potatoes, peeled and diced

Garlic, minced

1 ½ -2 cups leftover spiral ham, chopped

1 can low-sodium chicken broth

4-5 cups milk

4 Tbs. cornstarch dissolved in ¼ cup water

1 can corn, drained

2 tsp. Italian seasoning

Salt & pepper

1 1/2 - 2 cups Cheddar cheese, grated

Heat butter & oil in large pot over medium heat.  Add the onions, chopped carrots & diced potatoes.  Saute for about 10 minutes or until onions and potatoes are slightly translucent.  Add the garlic & ham & cook another minute or so.  Add one can of chicken broth & bring up to a boil.  Boil until potatoes & carrots are tender.  Add milk & stir to combine.  Dissolve cornstarch in water & add to pot.  Add the can of corn & season with Italian seasoning, salt & pepper (you might not need salt depending on how salty your ham, broth & corn are).  Stir to combine.  Cook until thickened, stirring occasionally.  Last, added shredded cheese & stir until smooth & melted.  Serve with sliced baguette. Serves 5-6. 

Tupps Tidbits ~ when adding milking, heat slowly to avoid scorching

We both thoroughly enjoyed chowder.  It was thick and filling on a damp rainy day.  We recommend enjoying it on an April “showers” day while dreaming of the May flowers…..DEFINITELY A KEEPER!