QUICK Chicken Parm

Recipe courtesy of nisinash

1 package of Perdue reduced fat breaded chicken
breasts
(green package in the meat section
Favorite jarred tomato sauce
Mozzarella Cheese

Place the chicken breasts on a baking sheet in the oven to "crisp" for a few minutes @ 375 degrees.  When they are warmed through, add one table spoon of sauce to the top and a slice of mozz. cheese.  Put back in the oven for 5 minutes to the cheese is a desired golden brown.

WW Point Values:
1 chix breast is 1 point

Use the slider for the tomato sauce (brand dependant)
but it is usually 2 tablespoons for ZERO points.

I use shredded RF Part Skim Mozz for 1 point

I served with Whole Wheat pasta and a HUGE salad.

Quick and Easy Sausage & Peppers

Recipe courtesy of melbride2005

serves 4

Approx. 1-1.5 lb. sausage (I usually use hot turkey sausage, but any kind will do)...cut into bite size pieces

3 bell peppers, sliced lengthwise

1 onion, chopped

Half of a large can of crushed tomatoes (or the whole can if you want more of a 'saucy' recipe)

Dried oregano, garlic powder, basil

EVOO and chopped garlic

Heat your pan and add EVOO and chopped garlic.  When garlic browns slightly, add the sausage.  Cook until slightly browned, then add peppers and onions, followed by spices. 

Once everything has cooked down, add the tomatoes.  Cover and simmer for 10 minutes.

Serve with bread if you want sandwiches, with pasta or by itself.

Turkey Tacos

Recipe courtesy of nisinash
1 Pound ground turkey BREAST (try to find it, it is the leanest)
1 packet taco seasonings
1 package guiltless gourmet whole wheat wraps (or any wrap you would like)
Chopped tomatoes
Shredded lettuce
FF Sour Cream
Salsa

Cook according to the directions on the back of the taco seasoning  packet . . . couldn't be easier!  Toss the wraps in the micro for a few seconds and put all the fixings in small bowls. 

The Penne Salad

Recipe courtesy of Mrs.Katie&Art

4 Boneless Chicken Breasts, cubed
3 diced tomatoes
12 oz box of Penne Pasta
1 tbsp olive oil
1/2-1 cup of Newman's Own Lighten Up Balsamic or Family Recipe Italian Dressing (I used the Italian dressing)
1/2 cup Parmesan, grated
1/2 cup pine nuts, toasted

Prepare pasta accordingly. Cook cubed chicken breasts in oil until cooked and no longer pink. Dice tomatoes and put aside. In a small pan toast pine nuts a few minutes until light brown. When penne pasta is ready, place in bowl with tomatoes and chicken. Toss with dressing until coated. Sprinkle with Parmesan cheese and toasted pine nuts. Serve & enjoy.

Thai Beef Salad

Recipe courtesy of jerseyjessie

¼ cup fresh lime juice

¼ cup fresh orange juice

2 Tbsp. fish sauce

1 Tbsp. rice wine vinegar

1 Tbsp. dark brown sugar

1 Tbsp. grated jalapeño

5 scallions, very thinly sliced, white and green parts

8 cups very thinly sliced Napa cabbage

2 cups packaged shredded carrots

1 cup loosely packed, roughly chopped cilantro

½ lb flank steak

Kosher salt and cracked black pepper

1. Preheat broiler to high.
2. In a small bowl, whisk together lime and orange juices, fish sauce, rice wine vinegar, sugar and jalapeño. Add scallions and set aside.
3. In large bowl, toss together cabbage, carrots, mint and cilantro. Set aside.
4. Season steak with salt and pepper and place on broiler pan. Broil turning once, until done to your liking. Remove meat to a cutting board and let cool 10 minutes. Add to cabbage salad, then add dressing and toss to coat evenly. Divide between 2 serving plates and serve immediately.

Stir Fry - with Veggies

Recipe courtesy of Rissa06

Ingredients:

1 pound (chicken, beef, or pork)

1 tablespoon of oil

1 bag of frozen stir-fry veggies

Directions:

Put a tablespoon of oil in pan (heat the old)

Add chicken, beef or pork, fry until no longer pink (you can season the meat if you like - ie a little bit of seasoning salt, ground pepper and garlic powder)

Then add veggies, stir fly adding a little bit of ground pepper and garlic powder to taste -

Add a 1/4 cup of water and a sprinkle of soy sauce.  Cover and turn down stove to med-simmer for a couple of minutes

Server over rice. . 

Spicy Orange Beef

Recipe courtesy of linda98ny

• 1 bag boil-in-bag brown rice (I cooked rice in my rice cooker)
• 1 tsp minced garlic
• 1/2 tsp crushed red pepper
• 1 pound boneless sirloin steak cut into 1/4 inch strips
• 1/2 tsp grated orange rind
• 1/4 cup fresh orange juice
• 2 Tbs soy sauce
• 1 Tbsp cornstarch
• 1 tsp sesame oil
• 3/4 cup slices green onions

1. Combine garlic, pepper, and beef, tossing well. 
2. Combine rind, juice, cornstarch, and soy sauce, stirring with a whisk (I added the sesame oil here as well since it’s usually used for flavoring)
3. Spray nonstick skillet with cooking spray.  Add beef mixture and onions and sauté for a few minutes.
4. Add juice mixture, cook a few minutes until sauce thickens, stirring frequently.  

Serve over rice.

Spicy Ginger-Lime Shrimp

 Recipe courtesy of knittygrl

1 pound of shrimp

2tsp red pepper flakes

1 tsp salt

1 tbsp oil

1 inch of fresh ginger peeled and grated

2 cloves of crushed garlic

2 tbsp cilantro or basil chopped (optional)

1 lime cut into four wedges

Clean and peel shrimp (or to make it very fast, buy already cleaned and deveined shrimp)

On a separate platter or bowl combine pepper flakes, oil, salt, ginger, and garlic. Add in the shrimp and toss it around till mixed. Cover and marinate for 15 minutes or in the fridge for an hour.

Put it in the wok and cook till done! Put the cilantro and basil on top and serve with lime wedges to squirt on it

Serve over brown rice

Sausage and Eggwhite Dinner Scramble

Recipe courtesy of nisinash

Liquid Egg Whites
Al Fresca Homestyle Chicken Sausage
Chopped onions
Salt and Pepper
Sliced mushrooms

Sauté the onions and mushrooms in a pan until they
are soft.  Slice up sausage and add to onions and
mushrooms.  Pour in the liquid egg whites and keep
moving around the pan until they are cooked through.
Add salt and pepper to taste.

Point Values:
1 link of sausage is 1 point
  * I slice up small so I only use 2 for the whole
dish
Egg Whites
  * Use the slider and the NI on the back of the box.

Salisbury Steak

Recipe courtesy of gingergrl

1 (10.5 ounce) can condensed French onion soup

1 1/2 pounds ground beef

1/2 cup dry bread crumbs

1 egg

1/4 teaspoon salt

1/8 teaspoon ground black pepper

1 can beef broth

1 small can sliced mushrooms

1 1/2 tablespoons all-purpose flour

1/4 cup ketchup

1/4 cup water

1 tablespoon Worcestershire sauce

1/2 teaspoon mustard powder (or 1 tsp mustard)

In a large bowl, mix together 1/3 cup condensed French onion soup with ground beef, bread crumbs, egg, salt and black pepper. Shape into 6 oval patties (sometimes I make 4 large patties instead).

In a large skillet over medium-high heat, brown both sides of patties. Pour off excess fat.

In a small bowl, blend flour and remaining soup until smooth. Mix in beef broth, ketchup, water, Worcestershire sauce and mustard powder. Pour over meat in skillet. Add mushrooms. Cover, and cook for 20 minutes, stirring occasionally.

Reuben Dip/Sandwich

Recipe courtesy of Jerzeygirl4ever

1/2 lb lean sliced corned beef (from the deli)

1/2 lb shredded Swiss (I use the pre-shredded)

1 small can sauerkraut, drained

1 T Dijon mustard

1/2-3/4 small bottle of Thousand Island

Mix everything together.

Bake at 350 till bubbly

It’s generally served as a dip with mini rye bread slices; but can double as dinner served on larger slices of rye bread w/soup or a salad!

Pork Chops with Creamy Mustard Sauce

Recipe courtesy of melbride2005

1 lb boneless lean pork chops
Salt and pepper
2 tsp. olive or canola oil
2/3 c (5 oz) FF evaporated milk
2 TBS Dijon mustard
2 green onions, sliced

Place chops between two pieces of plastic wrap. Flatten to 1/4" thickness using a meat mallet or rolling pin. Season both sides with salt and pepper.

Heat oil in large skillet over medium-high heat. Add half of the pork; cook on each side for two minutes or until browned and cooked through. Remove from skillet; set aside and keep warm. Repeat with remaining pork.

Reduce heat to low. Add evaporated milk; stir in mustard and green onions. Return pork to skillet. Cook one to two minutes (do not boil) or until sauce is lightly thickened, turning pork to coat with sauce.

Pasta All'Olio e Aglio

Recipe courtesy of melbride2005

This is super easy and quick...and you can sauté chicken or shrimp pretty quickly and add it to the all'olio.

Serves 4

1 lb. pasta (any shape or kind you like)

3 tbsp extra virgin olive oil

3 garlic cloves (more if you like)...chopped

Crushed red pepper

Fresh parsley, chopped

Boil pasta until it is al dente.  Drain.  Heat pan and add oil after it's heated.  Add garlic and crushed red pepper.  At this point you can add chicken or shrimp if you want to...otherwise, add pasta to the pan BEFORE the garlic gets overcooked.  Toss together for less than a minute with the parsley.

Top with grated cheese and serve!

Parmesan-Dijon Chicken

Recipe courtesy of tori901004

1/4 cup butter or margarine, melted

2 tablespoons Dijon mustard

3/4 cup dry bread crumbs (any flavor)

1/4 cup grated Parmesan cheese

6 boneless skinless chicken breast halves (1 3/4 pounds)

1. Heat oven to 375ºF. Mix butter and mustard in shallow dish until well mixed. Mix bread crumbs and cheese in large plastic bag.

2. Dip one piece of chicken at a time into butter mixture, coating all sides. Then place in bag of bread crumbs, seal bag and shake to coat with crumb mixture. Place chicken in single layer in ungreased rectangular pan, 13x9x2 inches.

3. Bake uncovered 20 to 30 minutes, turning once, until juice of chicken is no longer pink when centers of thickest pieces are cut.

Jessie’s Chicken Enchiladas

Recipe courtesy of jerseyjessie

4 cups chicken stock

4 boneless chicken breasts, cut into strips

1 jalapeño pepper

1 clove garlic

1 jar (12oz) salsa

1 cup shredded low fat cheddar

½ cup shredded low fat Monterey jack cheese

½ cup chopped fresh cilantro

1 can (2.25oz) diced black olives, drained

1 cans (16oz) traditional enchilada sauce

1 can (16oz) green Chile enchilada sauce

Mexican hot sauce

Cayenne pepper

Vegetable oil cooking spray

8 corn tortillas (6in across)

Preheat oven to 425.

In a medium pot combine chicken stick, chicken, jalapeño and garlic. Boil 15 minutes or until chicken is cooked through. Strain chicken, run cold water over it and shred into a bowl. Mix in salsa and set aside. In a separate bowl, combine cheddar, ¼ Monterey jack, cilantro and olives, set aside. In a large pot over medium heat, combine enchilada sauces and add Mexican hot sauce and cayenne to taste. Stir until simmering. Set aside. Coat an 11x13 casserole pan with non-stick spray. Microwave tortillas for 20 second. Place small handfuls of cheese mixture and chicken in center of tortilla, roll up and place in pan, seam side down. Sprinkle with remaining cheese mixture. Ladle sauce, and then add remaining Monterey jack cheese. Back 20 minutes. Serve with remaining sauce.

Easy Pork Skillet

Recipe courtesy of tori091004

1 tablespoon vegetable oil

3/4 pound pork tenderloin, cut into 1/8-inch strips

2 packages pork-flavored ramen noodles

1 1/2 cups water

1 medium red bell pepper, cut into 3/4 inch pieces (1 cup)

1 cup broccoli flowerets

4 medium green onions, cut into 1-inch pieces (1/2 cup)

1 tablespoon chopped fresh parsley or 2 teaspoons parsley flakes, if desired

1 tablespoon soy sauce

1. Heat 12-inch skillet or wok over medium-high heat. Add oil; rotate skillet to coat side.

2. Add pork; stir-fry about 5 minutes or until pork is no longer pink.

3. Gently break apart noodles. Stir noodles, seasonings from flavor packets and remaining ingredients into pork. Heat to boiling. Boil 3 to 4 minutes, stirring occasionally, until noodles are completely softened.

Easy Frittata

Recipe courtesy of melbride2005

Serves 4

**I usually make this on the weekends...learned it from my dad....quick and easy, and a great way to use up any leftovers you have

8 eggs (or equivalent amount of eggbeaters)

Your choice of meat (ham, bacon, sausage, leftovers, etc.)

Your choice of veggies (again, anything you like.  If you're using frozen, make sure they are cooked and WELL drained before adding to pan)

Sliced potatoes OR leftover pasta

Your favorite seasonings

Your choice of cheese, grated or shredded

Beat eggs together with a little bit of water, salt and pepper.  Set aside.

Preheat oven to 350.  In an oven-safe pan, heat up a small amount of EVOO and add potatoes (or pasta) and seasonings.  Cook for just a minute or two, until lightly browned, and add meat and veggies.  Cook for a few more minutes, then add eggs directly on top.  Move the eggs around so they are distributed evenly. 

Top the eggs with cheese and move the pan off the stovetop and into the oven.  Bake until lightly browned on top, about 15 minutes or so.  

Cowboy Tacos

Recipe courtesy of jerseyjessie

1lb boneless pork loin, cut into 1x1 ¼ inch strips

1 (1 ¼ oz) package taco seasoning

1-2 Tbsp oil

1 cup Salsa

1 cup spicy chili beans

¼ cup apricot preserves

1 (4.6 oz) pkg Taco shells

Garnish:

Pitted ripe olives, sliced

Green onions, chopped

1. In a shallow bowl, combine pork and taco seasoning mix; toss to coat.
2. Heat oil in large skillet over medium-high heat until hot. Add pork; cook and stir 3 to 5 minutes or until no longer pink.
3. Stir in salsa, beans and preserves. Reduce heat to low; simmer 10 to 12 minutes or until thoroughly heated, stir occasionally.
4. Heat taco shells according to directions. To serve, spoon 1/3 cup pork mixture into each taco shell; top with olives and onions.

Chicken In Wine Sauce (microwaved)

Recipe courtesy of jerzeygirl4ever

4 boneless chicken breast (I normally make w/2)

1/4 cup white wine

1.5 Tbls butter sliced

2 cloves garlic minced

1 medium onion sliced

1 T granular beef bouillon

Ground Black Pepper

Parsley finely chopped or dried (optional)

Melt butter pats in Pyrex dish

Coat chicken w/butter and place in dish

Spread sliced onion around dish

Sprinkle black pepper, minced garlic & Beef bouillon over everything

Pour wine over everything

Sprinkle parsley

Cover Pyrex dish w/ plastic wrap and microwave on high for 14-16 minutes (time will vary due to wattage). Serve over egg noodles.

*Use the granular bouillon. You can also increase the wine a little to make more sauce You can assemble the chicken, onions, garlic in the morning and just add the wine/bouillon before cooking*

Chicken Amore

Recipe courtesy of Chatty76

4 chicken breasts - I pound them thin

1 cup flour

1/4 cup oil

2 crushed garlic cloves

1 cup chopped mushrooms

1 cup white wine

1/4 tsp Poultry Seasoning

Dash of tobasco (usually omit this)

3/4 cups sliced black olives

1 Med Red Pepper thinly sliced

Salt and Pepper the Flour.

Coat the chicken in the flour mixture and brown them in oil on both sides.

Add all other ingredients and simmer for 35 minutes.

*I add the black olives and peppers in the last 10 minutes so they don't get too soggy.

Cheeseburger Pie

Recipe courtesy of tori091004

• 1 lb lean ground beef
• 1 large onion, chopped (1 cup)
• 1/2 teaspoon salt
• 1 cup shredded Cheddar cheese (4 oz)
• 1/2 cup Original Bisquick mix
• 1 cup milk
• 2 eggs

1. Heat oven to 400°F. Spray 9-inch glass pie plate with cooking spray.

2. In 10-inch skillet, cook beef and onion over medium heat 8 to 10 minutes, stirring occasionally, until beef is brown; drain. Stir in salt. Spread in pie plate. Sprinkle with cheese.

3. In small bowl, stir remaining ingredients with fork or wire whisk until blended. Pour into pie plate.

4. Bake about 25 minutes or until knife inserted in center comes out clean. 

Caramelized Onion Chicken

Recipe courtesy of LizDP

1 pound chicken breast tenders
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 teaspoon olive oil
1/2 cup sliced onion
1/2 cup seedless raspberry jam
1 tablespoon red wine vinegar
1 tablespoon low-sodium soy sauce
1 teaspoon bottled minced ginger
1/2 teaspoon dried rosemary

Sprinkle chicken with salt and pepper. Heat oil in a large nonstick skillet over medium-high heat. Add onion, and sauté 2 minutes. Add chicken to pan; sauté 8 minutes or until chicken is done. Remove onion and chicken from pan.

Add jam and remaining ingredients to pan; cook 2 minutes, stirring constantly with a whisk. Return chicken mixture to pan; cook 4 minutes, stirring occasionally.

Beefed-Up Biscuits

Recipe courtesy of beachbrat

1 package ground beef
1/2 cup BBQ sauce
1 tblsp brown sugar
1 package of grand biscuits
8oz package cheddar cheese

Heat meat in a skillet until brown. Then add BBQ sauce and brown
sugar, stir and take of heat.

I use PAM on a cupcake pan. Take each biscuit and shape into a cup so
that it sits in the cupcake indent. Fill each biscuit with meat and
add cheddar cheese on top. Bake until biscuits are golden brown.

Barbecued-Chicken Potpie

Recipe courtesy of wrysmyguy

1 teaspoon margarine or butter

Cooking spray

1 cup chopped onion

1/2 cup chopped green bell pepper

1/3 cup diced, seeded poblano chile or 1 (4.5-ounce) can chopped green chiles, drained

1 small garlic clove, minced

1 1/2 teaspoons cumin

1 teaspoon ground coriander

1/4 cup cider vinegar

1 container Lloyd’s Barbecue Shredded Chicken

chili sauce to taste (about ½ a 12 oz bottle)

1 (11.5-ounce) can refrigerated corn bread twists or bread sticks (low fat)

Preheat oven to 375°.

Melt margarine in a large nonstick skillet coated with cooking spray over medium-high heat. Add onion, peppers, and garlic, and sauté 5 minutes. Stir in cumin and coriander, and cook 2 minutes. Stir in vinegar, scraping skillet to loosen browned bits. Add the chicken, and chili sauce to taste and stir to combine. Spoon chicken mixture into 8x8-inch baking dish coated with cooking spray.

Unroll corn bread dough, separating into strips. Place strips in a lattice fashion over chicken mixture. Bake at 375° for 20 minutes or until golden brown; let stand before serving.

White Bean Dip with Pita Chips

Recipe courtesy of NatalieC99

2 cans (15 oz each) white cannellini beans, drained and rinsed
1/3 cup extra virgin olive oil
2 cloves garlic, popped from skin
Coarse salt and black pepper to taste
4 sprigs of rosemary, leaves stripped from stems

PREPARATION:
Heat 1/3 cup oil and garlic in microwave on high for 45 seconds
Add oil, garlic, salt, pepper, and rosemary to beans and place in food processor
Process dip until smooth and transfer to serving dish

I usually serve this with homemade pita chips. Cut the pitas into eight wedges drizzle with olive oil (I've even used olive oil spray, and it's worked well), salt, pepper and oregano and place in oven, at 400 degrees, for about 10 minutes are until lightly toasted.

White Bean Dip with Pita Chips

Recipe courtesy of tejal

1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice (I use bottled with no problem)
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
6 pitas (I use whole wheat ones and even just cut up mini pitas)
1 teaspoon dried oregano

Preheat the oven to 400 degrees F.

Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.

Cut each pita in half and then into 8 wedges. Arrange the pita wedges on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with the oregano, salt, and pepper. Bake for 8 to 12 minutes, or until toasted and golden in color.

Serve the pita toasts warm or at room temperature alongside the bean puree.

Vegetarian Chili Cheese Dip

Recipe courtesy of Veggiechick120

2 packages cream cheese (I use fat free)
1 can Hormel vegetarian chili (or with meat if you prefer)
shredded cheddar cheese

Preheat oven to 350 degrees
Spread both packages of cream cheese out in a baking dish
pour the chili on top
sprinkle a handful of cheddar cheese on top
bake for 10 minutes

Tzatziki-Greek Yogurt/Cucumber/Garlic Dip

Recipe courtesy of HarrietNJMommy

1 Container of Yogurt, strained in cheesecloth (or paper towels) over a colander for a couple of hours OR Greek Yogurt (this does NOT require straining)
2 Garlic cloves, minced
1/2 seedless cucumber, grated (leave skin on)
Dill or mint (optional)

Mix all ingredients and chill for about 1 hour.......
**You can add more garlic if you'd like.

Taco Dip

Recipe courtesy of mrs.marie.g

1 Can Refried Beans

1 Block of Cream Cheese (softened)

1 Container of Sour Cream

Salsa

Cheese

Onions (optional)

Jalapeños (optional)

Black Olives (optional)

Layer a dish (I used a round one or a square tin foil pan) w/the refried beans.  The next layer add the cream cheese. The next layer add the salsa (I mix the onions w/the salsa)  Next layer sour cream. Final layer cover w/cheese and add jalapeños and diced olives. Refrigerate for at least an hour.

Serve w/Tostitos or triscuits.

Taco Dip

Recipe courtesy of BooBears

1 block of Philly Cream Cheese- let it soften on the counter for 5 minutes or so

1 Jar of Salsa

1 Can of Hormel Chili

Shredded Cheddar Cheese- 1  8 oz bag

Spread cream cheese on bottom of Pyrex pie dish evenly

Next spread the can of chili

Then a medium layer of salsa

Then the cheese. 

Bake in the oven, uncovered,  at 350 until cheese is bubbling- tastes best HOT.

Spinach Artichoke Dip

Recipe courtesy of joogle
2 cups grated Parm Cheese
2 Cups grated Monterey Jack Cheese
1 cup Mayonnaise
1 cup Sour Cream
1 (14 oz) can artichoke hearts, drained and diced
1 (10 oz box) frozen spinach, thawed and squeezed dry
6 cloves garlic, minced (1 tablespoon)
1/2 teaspoon freshly ground pepper

Preheat oven to 400F.  Combine cheeses, mayo, and sour cream in a
large bowl until well blended.  Add the artichoke hears, spinach,
garlic, and pepper.  Mix well.  Place the mixture in a casserole dish
and bake the dip uncovered for 15 minutes or until the mixture is
bubbling.

Spinach Dip

Recipe courtesy of mj1014

1 box of frozen spinach

1 cup mayonnaise

16 oz sour cream

1 can water chestnuts sliced

1 packet vegetable soup mix

1 large round loaf of pumpernickel bread.

Mix first five ingredients together in bowl.  Mix until well blended and refrigerate. 

When ready to serve, transfer the dip into a pumpernickel bread bowl made by cutting a circle on the top of the pumpernickel loaf. Remove the circle of bread and cut it into cubes.  Make slits down the sides of the bread bowl, so that pieces of the bowl can be ripped off when needed.  Transfer the dip to the bread bowl and put bread cubes around the bowl. 

Spicy Guacamole

Recipe courtesy of melbride2005

INGREDIENTS:1 large ripe avocado, peeled and pitted
2 tsp. fresh lime juice
1/2 cup fresh cilantro, chopped
1/4 finely chopped onion
2 large garlic cloves, finely chopped
3 large Serrano chillis, seeded and chopped
1/4 tsp salt

PREPARATION:Using fork, mash avocado with lime juice in small bowl

Add cilantro, onion, garlic, chillis and salt...stir to combine
****Makes about 1 cup. Double/triple recipe for more!

Shrimp Dip

Recipe courtesy of bnv

-About 1 lb. cold shrimp (med sized - cooked and cleaned)
-1 package cream cheese
-Cocktail sauce (you can make yourself OR store bought)
-about 6 lemon wedges
-your favorite crackers!

-Chop shrimp into medium pieces.
-Take cream cheese out, leave as is (block shape)
-Add shrimp to cocktail mix
-Pour mix right over cream cheese block, put lemon wedges as decoration around
-Put crackers around dip

7 Layer Taco Dip

Recipe courtesy of Happy8-13-05

Refried beans
Shredded cheddar cheese
Salsa
Sour Cream
Guacamole
Black olives
jalapeño peppers (canned or cut into small pieces)

In a dish, layer refried beans, guacamole, sour cream, salsa, cheese, olives and peppers. Bake at 350 for 15 minutes or until cheese is melted. Serve with tortilla chips.

Sausage Cream Cheese Dip

Recipe courtesy of wrysmyguy

1 lb. bulk pork sausage
1 8oz. block of cream cheese (softened)
1 can Rotel diced tomatoes

Brown sausage and drain. Add cream cheese and tomatoes. Microwave or oven cook at 350 until cheese is fully melted.

Rueben Dip

Recipe courtesy of BrideToBe,1024

INGREDIENTS:
1/2 pound of corn beef shredded
1 1/2 cups of thousand island salad dressing
1 package of cream cheese (softened)
3/4 of a can of drained sauerkraut (can use whole if prefer)
1 package of shredded Swiss cheese

PREPARATION:
Mix all ingredients in bowl and put in a 11 x 14 pan or a 13 x 9 pan
Bake at 300°-325° for about 30-45 min.
Checking to see when it bubbles
This is not an exact science. If I have the time I cook it on lower heat longer, but can be done at higher temps, I would just use more salad dressing so it doesn’t dry out.
****Serve with the little cocktail rye breads or crackers.

Reuben Dip

Recipe courtesy of MrsC2004 & kmslwsmrs

Ingredients
1/2 c mayo
1/2 c Thousand island Dressing
16 oz Sauerkraut, rinsed and squeezed dry
8 ozs shredded corned beef
16 oz Shredded Swiss

Directions
Preheat oven to 350. In a small bowl combine mayo and dressing, add the sauerkraut, corn beef, Swiss and mix it all together.. Add to a 9 x13 baking pan and bake for 25 minutes or bubbling.

Notes: I use slightly less cheese and sauerkraut then the recipe called for.  The recipe also indicates you can do this in layers, sauerkraut, beef, cheese and dressing on top. I found to mix it all together makes it easier for people to serve. I served this with Crostini and then made my own mini rye toast. 

Red Pepper and Onion Relish Dip

Recipe courtesy of Mai420

1/2 jar of Harry & David's Red Pepper & Onion Relish (either regular or spicy)
1 8 oz package of cream cheese

Mix together well and serve with chips or veggies. SO GOOD.
(about 3 minutes)

Pizza Dip

Recipe courtesy of Mrs.LB705

1 8-oz. package cream cheese (1/3 less fat is fine)
1/2 c. sour cream
1/8 tsp. crushed red pepper
1 tsp. oregano
1 tsp. garlic powder
1 jar pizza/spaghetti sauce
shredded mozzarella to taste
other toppings you like

Mix all ingredients except mozzarella, sauce, and toppings with mixer until smooth. Spread in bottom of pie pan. Top with enough sauce JUST to cover the white. Add finely chopped toppings to your liking. (Some ideas: pepperoni, green pepper, onions, mushrooms, etc.) Sprinkle shredded mozzarella over the top. Bake at 350 OR microwave on high until bubbly (usually 3-5 mins. in micro, slightly longer in oven).

Serve warm with Triscuits or fresh veggies.

Pan-Fried Onion Dip

Recipe courtesy of wrysmyguy

Ingredients:

2 large yellow onions
4 tablespoons unsalted butter
1/4 cup vegetable oil
1/4 teaspoon ground cayenne pepper
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
4 ounces cream cheese, room temperature
1/2 cup sour cream
1/2 cup good mayonnaise

Cut the onions in quarters and then slice them into 1/8-inch thick quarter-rounds (You will have about 3 cups of onions) Heat the butter and oil in a large sauté pan on medium heat. Add the onions, cayenne, salt and pepper and sauté for 10 minutes. Reduce heat to medium-low and cook, stirring occasionally, for 20 more minutes, until the onions are browned and caramelized. Allow the onions to cool. Place the cream cheese, sour cream, and mayonnaise in the bowl of an electric mixer fitted with a paddle attachment and beat until smooth. Add the onions and
mix well.

Taste for seasonings.
Serve at room temperature.

Mexican Layer Dip

Recipe courtesy of GilliMax

8oz sour cream
Taco seasoning- 1/2 packet
1c cheddar cheese, grated or shredded
Green Onions, chopped
Black Olives, chopped
Tomatoes, chopped (I suggest using the grape or cherry variety- makes for easier chopping)
Bean Dip (refried beans, basically)
Guacamole
Salsa
Lettuce, shredded
Tortilla chips for dips (Tostitos Scoops work the best)

Reserve 1 heaping tablespoon sour cream for garnish, mixing remainder with 1/2 package taco seasoning.

Layer on plate (I use a pie plate so it's got sides but they're not too high) in the following order:
- Refried beans
- guacamole
- sour cream mixture
- salsa
- lettuce
- cheese
- tomatoes
- green onion
- black olives
Top with dollop of plain sour cream and enjoy!

Mexican 8 Layer Dip

Recipe courtesy of hokie00
1 to 2 cans refried beans
1 jar of medium salsa (chunky kind)
1 container of guacamole
1 8 oz carton of sour cream
bag of shredded cheddar
1 can of sliced olives
2/3 cup of chopped tomatoes
chopped scallions
bag of tortilla chips

Arrange the refried beans on a large platter with a spoon. Spread the guacamole on top leaving an edge of beans showing. Spread salsa on top of the guacamole, sour cream on top of salsa (tip put it in the middle; don't spread too much, just slightly). Sprinkle as much cheddar cheese on top as you want top cheese with sliced olives on the inner part of the circle; put the tomato in the middle of the olives and scallions in the middle of the tomato. Tortilla chips go on edge of the bowl. Enjoy! No cooking involved!

Mexican Dip

Recipe courtesy of Karen&Earl

Ingredients:

One 16oz of sour cream

One 8oz of whipped cream cheese

One cup of mayo

One jar of cocktail sauce (12 oz - any brand)

One bag of shredded Mexican or Cheddar cheese

1 Onion, 1 red pepper, 1 green pepper and 2 tomatoes

One foil pan (or glass dish - I use Hefty easy foil 11 3/4 x 9 1/4  1 1/2 deep)

Directions:

Mix sour cream, cream cheese and mayo together. It’s best to use a beater so it comes out creamy. Pour on bottom of dish evenly.

Pour one bottle of cocktail sauce on top of mixed ingredients (spread evenly).

Put cheese as a third layer, spread evenly

Cut and dice onion, peppers and tomatoes. I usually use a food chopper and dump the veges in a colander to get rid of excess water. Mix all veggies together and spread as the top layer of dip.

Serve chilled with Tostitos!

Mango and Goat Cheese Dip

Recipe courtesy of jessearl

4 oz goat cheese

12 oz mango chutney

30 pistachio (approximate)

Warm goat cheese to about room temperature

Chop pistachios in food processor into small pieces

Cream goat cheese, chutney and pistachios together

Serve at room temperature--it's really good with pretzels and pita chips

Ali's Amazing Bruschetta

I love to make this for gatherings.  I modify by brushing olive oil on the bread and then lightly toasting.  You don't have to bake this afterward, but I normally do.  French bread is a nice substitute too.  I typically use a Vidalia onion, and dried spices (except for basil, which I usually have on hand fresh).

INGREDIENTS 

• 2 large tomatoes, coarsely chopped
• 1/2 sweet onion, chopped
• 2 tablespoons olive oil
• 1 tablespoon chopped fresh oregano
• 1 teaspoon chopped fresh basil
• 2 teaspoons chopped fresh parsley
• 1/2 (1 pound) loaf Italian bread, cut into 1 inch slices
• 1/4 cup freshly grated Parmesan cheese

DIRECTIONS

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium bowl, combine tomatoes, onion, olive oil, oregano, basil and parsley. Place bread on a baking sheet, and top with tomato mixture. Sprinkle with Parmesan.
3. Bake in preheated oven for 8 to 10 minutes, or until bottom of bread is browned. Allow to cool 5 minutes before serving. 

Joe's Crab Shack Crab Dip

Recipe courtesy of smallbutfeisty

1 Tbsp. Butter (softened)
4 tsp. Finely Diced Green Pepper
1/4 C. Sour Cream
1/4 tsp. Seasoned Salt
1/8 tsp. Paprika
1 Tbsp. Mayonnaise
1/4 C. Shredded Mozzarella Cheese
1 (6 oz.) can Crab Meat (drained)
Fresh Diced Green Onion (garnish)
Fresh Chopped Parsley (garnish)

Mix cream cheese, mayonnaise, sour cream and butter until smooth. Blend in seasoned salt and paprika. Stir in yellow onions, crab meat, green pepper, and mozzarella cheese. Place in a lightly greased small shallow baking dish and place in a preheated oven at 350 degrees until mixture bubbles, about 10 – 14 minutes. Serve dip with unsalted or very lightly salted corn chips.

Hummus

Recipe courtesy of wrysmyguy

1 15 oz can chickpeas, drained and rinsed
1 medium garlic clove, minced or pressed
3/4 teaspoon salt
pinch cayenne pepper
3 tablespoons juice from one large lemon (use fresh
not concentrate)
1/4 cup tahini
1/4 cup extra-virgin olive oil
1/4 cup water

Process all the ingredients in a food processor until
smooth (about 40 seconds). Transfer to a bowl, cover
with plastic wrap and chill at least 30 minutes so
that the flavors meld. Serve cold. Can be refrigerated
for up to two days. Makes about 2 cups.

Hot Pizza Dip

Recipe courtesy of prncess21

8 ounces cream cheese, low fat -- softened
1 teaspoon Italian seasoning
4 ounces shredded mozzarella cheese
3 ounces shredded parmesan cheese
8 ounces pizza sauce
2 tablespoons chopped green bell pepper
2 tablespoons sliced green onions
cilantro -- optional
tortilla chips (I usually serve it with sliced Italian bread instead of chips!)

Preheat oven to 350°F. Combine cream cheese and Italian seasoning in bowl; mix well. Spread in bottom of casserole dish. Combine cheeses. Sprinkle half
of cheese mixture over cream cheese. Spread pizza sauce over cheese. Top with remaining cheese, peppers, onions & cilantro. Bake 15 - 18 minutes or
until cheese is melted and mixture is bubbling around the edges.

Hot Asparagus Dip

Recipe courtesy of Beachbrat

• 2 (15 ounce) cans asparagus (cut spears or tips)
• 1 1/2 cups mayonnaise
• 1 1/2 cups grated parmesan cheese
• 2 clove garlic (crushed)
• salt and pepper

Directions

1. Drain and mash asparagus.
2. Mix with remaining ingredients.
3. Pour into round baking dish and bake at 350 degrees until slightly browned and bubbling, about 20-30 minutes.
4. Serve hot with crackers or large corn chips.

Hot Artichoke Dip with Sundried Tomatoes

Recipe courtesy of melbride2005

• 1 cup Parmesan cheese
• 1 cup mayonnaise
• 1 teaspoon garlic powder
• 1 (14 ounce) can artichoke hearts, drained and excess juice squeezed out
• 2 tablespoons thinly sliced green onions
• 2 tablespoons chopped sun-dried tomatoes
• 1 teaspoon paprika

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease an 8x8-inch baking dish.
2. In a medium bowl, mix together the Parmesan cheese, mayonnaise, and garlic powder. Stir in the artichokes, green onions, and sun-dried tomatoes. Mix well, and transfer to the prepared baking dish.
3. Bake in a preheated oven until lightly browned, about 25 minutes. Sprinkle with paprika, and serve.

Hot Artichoke Dip

Recipe courtesy of Mrs*Molly

1 can Artichoke Hearts (not the marinated kind)
1 cup mayo
1/2 cup mozzarella cheese
1/2 cup grated parmesan cheese

Roughly chop artichokes or run through food processor into bite size pieces

In large bowl, mix in 1 cup mayo and cheese. Sprinkle in garlic powder, salt & pepper to taste.

Put mixture into a casserole dish or pie pan and sprinkle top with some extra grated parmesan cheese.

Bake at 375 for 30 minutes until top is brown and cheese is hot & bubbling.

Serve with bagel chips, crackers or Triscuits.

Hot Artichoke and Spinach Dip

Recipe courtesy of MrsC2004

Ingredients
1 8oz package of softened cream cheese
1/4 c sour cream
1/4 Grated Parm
1/4 cup of grated Romano
1 clove garlic, minced ( eliminated this and used garlic powder because I had some garlic haters)
1/2 tsp dried basil
salt and pepper
1  14oz can artichoke hearts, drained and chipped
1/2 c frozen chopped spinach, thawed and drained
1/4 c shredded mozzarella

Directions
Preheat oven to 350. Lightly grease a small baking dish
In a medium bowl, mix together cream cheese, sour cream, parmesan and Romano cheeses, garlic, basil, salt and pepper. Gently fold in artichoke hearts and spinach. Transfer mixture to baking dish. Top with Mozzarella cheese and bake about 25 mins until bubbly and lightly browned.

Hellmann’s Creamy Spinach Dip

Recipe courtesy of whirlygal

1 cup Hellmann's ® or Best Foods ® Real Mayonnaise*
1 pkg. Knorr ® Vegetable recipe mix
1 pkg. (10 oz.) frozen chopped spinach, thawed and
squeezed dry or 1 pkg. (10 oz.) fresh baby spinach,
chopped
1 container (16 oz.) sour cream*

Instructions:
Combine all ingredients. Chill 2 hours.

*Can substitute with light mayonnaise and  light sour
cream.

Fresh Guacamole

Recipe courtesy of Mrs.Carlybella

INGREDIENTS:

• 3 avocados
• 1 plum tomato
• 1 med size red onion 
• 1 jalapeño
• 2 garlic cloves
• 1 lime
• cilantro
• salt & pepper

Do this stuff in order:

1) Chop the onion to small pieces and place in a bowl of cold water.  They need to soak at least 10 minutes.  Longer is OK

2) Chop the garlic very fine and place into a big bowl.  Add some salt and then smash the garlic up until it's almost a paste.

3) Clean the seeds and inside ribs out of the jalapeño.  Chop very fine and then mix into the garlic paste.

4) Clean all of the seeds out of the tomato and then chop up and mix into the garlic and jalapeño.

5) Drain the onions and mix in.

6) Squeeze in about half of the lime and stir.

7) Chop up about a good handful of cilantro and mix in.

8) Cut an avocado in half & remove the seed.  While still in the skin take a knife and cut the avocado flesh into tiny cubes.  Scrape out with a big spoon and stir into the mixture.  Repeat for the other 5 avocado halves.  Important - stir or fold in the avocado, don't smash it all together.  You'll be able to tell if you cut the avocado pieces small enough by how chunky it's coming out compared to how chunky you want it.

9) Fold in enough salt and pepper to taste.

10) Squeeze in the other half of the lime and fold in.

The lime will help keep it from discoloring.  Best served freshly made and at room temp.  If you need to make it a few hours in advance, then cover and refrigerate but be sure to take it out of the fridge with enough time to take the cold edge off.

Fresh Corn Salsa

Recipe courtesy of alicianrj
1-1/2 lb. tomatoes, chopped
1 cup frozen corn kernels
1/4 cup finely chopped red onions
1/4 cup chopped cilantro or fresh parsley
1 medium jalapeño pepper, chopped
1/4 cup KRAFT Zesty Italian Dressing

COMBINE all ingredients except dressing in large bowl.
ADD dressing; mix lightly.
SERVE with tortilla chips

Emeril's Hot Corn Dip

Recipe courtesy of Kari78

Ingredients

• 2 tablespoons butter
• 1/4 cup small dice onion
• 2 tbsp minced jalapeños
• 1 1/2 tbsp minced garlic
• 3 cups corn kernels (frozen, canned or fresh)
• 1 cup roasted poblanos, chopped
• 1/2 cup roasted red bell pepper, chopped
• 1/4 cup green onions, finely chopped (green parts only)
• 4 ounces cheddar cheese, grated
• 4 ounces Monterey jack cheese, grated
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• Emeril's Essence
• Salt and cayenne pepper to taste

Directions:
1. Preheat oven to 375 degrees F. In a 10-inch sauté pan set over a medium high heat, add the butter. Once the butter is melted, add the onions and sweat for 3-4 minutes. Add the jalapeños and the garlic and sweat for 2 more minutes. Add the corn and sweat for 5-6 minutes.

2. Remove the corn, jalapeños, garlic and onion mixture to a mixing bowl. Add the remaining ingredients to the mixing bowl and blend well. Season the dip with the Essence, salt and cayenne pepper.

3. Place the dip in a casserole dish, and bake in the oven for 20 minutes or until the dip begins to bubble. Serve with Fritos, or your favorite chips.

I have made this before and it's delish! I don't add sour cream though and I serve with tortilla chips.