Fiesta Dip



Robyn brought us, Fiesta Dip.  It is super easy to throw together and is it super fantastic.  I mean it has bacon and cream cheese, you can’t go wrong!

1 package cream cheese (softened)

1 cup real mayo

1 cup sour cream

1 can Fiesta corn

2 cups mild shredded cheddar cheese

1 can chopped green chili’s

1 bag bacon pieces


Mix all ingredients in bowl. Transfer to baking dish and bake at 350 degrees for 30 minutes. Serve with crackers or tortilla chips.


Quick & Easy Baked Potato Soup



Angie made baked potato soup.  What makes this meal awesome is you use southern style hash browns, no peeling and chopping potatoes.

3 (14 ounce) cans chicken broth

1 (32 ounce) bag frozen southern style hash browns

1 (10 1/2 ounce) can cream of celery soup

1 (10 1/2 ounce) can cream of chicken soup

1 1/2 cups milk

1/2 lb Velveeta cheese

1 Tablespoon of Onion Powder

Toppings:  chives, bacon bits, cheddar cheese


Bring chicken broth to a boil.
Add hash browns, bring to boil.
Add onion powder, soups (don’t dilute) and milk, bring to boil.
Add Cheese and Heat until cheese melts. At this point you can mash some of hash browns to get desired consistency.

Cheesy Bread



Mallory brought us a sinful, but sooo good cheesy bread.

½ loaf of French bread, cut lengthwise

1 cup real mayonnaise

1 cup mozzarella cheese

1 cup Parmesan cheese

Mix last 3 ingredients together. Spread evenly over bread. Bake in a 350 degree oven for 25 minutes or until golden brown.

Weight Watchers Taco Soup Recipe


weight watchers taco soup recipe picture

Photo credit: Big C Harvey

Amy brought a yummy hearty taco soup.  A family friendly recipe that is a sure keeper.  Here is a link to the website too,   Weight Watchers Recipes

Weight Watchers Taco Soup recipe

1 lb ground beef or ground turkey breast
1 (15 ounce) can stewed tomatoes (any flavor)
1 (15 ounce) can stewed tomatoes (Mexican flavor)
1 large onion (chopped)
1 (1 1/4 ounce) package taco seasoning mix
1 (1 1/4 ounce) package hidden valley ranch dressing mix
1 (15 ounce) can hot chili beans
1 (15 ounce) can pinto beans
1 (15 ounce) can whole kernel corn

1. Brown the the meat and onions and drain.
2. Mix the taco seasoning mix and ranch dressing mix into the meat.
3. Add all the other ingredients, without draining.
4. Simmer for about 1 hour.
5. Serve hot, topped with sour cream, cheese, avocado, raw onions, or nacho chips (optional).

Servings: 10

Nutritional information for one serving:
WW points: 4
WW points plus: 6
Calories: 239
Total fat: 1.4 g
Cholesterol: 28.1 mg
Sodium: 470.3 mg
Total carbs: 38.2 g
Dietary fiber: 8.1 g
Protein: 20.9 g

Photo credit: Big C Harvey

Chicken Chili



Christina brought a us a new spin on chili.  It was delicious, healthy and it’s another crockpot meal!

1 package of chicken breasts (~2.75 lbs)
1 carton of chicken broth (32 oz.)
2 packets of McCormick White Chicken Chili seasoning   (Supposedly, the whole recipe hinges on this.  I couldn’t find this so I just used regular chili seasoning)
1 small can of corn
1 medium can of pinto beans
2 small cans of diced green chilies (4 oz. each)
1/2 cup-1 cup of water (if you feel like it needs more liquid)
1.Trim the chicken
2.Add the chicken to the crock-pot
3.Drain the corn and beans and add to the crock pot
4.Add the chilies, broth, and water
5.Cook for about 4 hours on high or 6 on low

Notes: You can cook the chicken from frozen, but it will take longer to cook. You can leave on low for the whole day if you need to, but on high it cooks relatively fast.

I cooked it on low all day long (10 hours).  When you’re ready to serve it, shred the chicken with 2 forks.

Serve with the usual chili toppings – sour cream, cheese, green onions, etc.