Meatball and Pepperoni Pasta Bake

8 oz uncooked spaghetti
3 large eggs
1⁄4 cup milk
1 (6-oz) pkg shredded Parmesan cheese, divided
2 tsp dried Italian seasoning
1 (24-oz) jar pasta sauce
1 (26-oz) pkg Italian-style meatballs, thawed
1 (8-oz) pkg shredded mozzarella cheese
1⁄2 cup sliced pepperoni 

Preheat oven to 350°F; spray a 13x9-inch
baking dish with cooking spray. Cook pasta
according to package directions; rinse
immediately in cold water and drain well. Whisk
together eggs and milk in a large bowl; add 1⁄2
cup Parmesan and Italian seasoning. Add
pasta, tossing to coat; transfer to prepared dish.
Pour sauce over pasta mixture. Top with
meatballs, mozzarella, pepperoni, and
remaining Parmesan. Bake 30 to 35 minutes or
until hot and bubbly. Let stand 5 minutes before
cutting. 

Chili Lime Southwest Wraps

1⁄2 cup mayonnaise
1 Tbsp fresh lime juice
1 tsp chili powder
3 cups chopped cooked chicken
1 (10-oz) can diced tomatoes and green chiles,
drained well
1 (15.25-oz) can black beans, rinsed and
drained well
1 (15.25-oz) can corn, rinsed and drained well
1⁄2 cup chopped fresh cilantro
7 (10-inch) flour tortillas

In a large bowl, combine mayonnaise, lime
juice, and chili powder. Stir in chicken,
tomatoes, beans, corn, and cilantro. Spoon into
center of tortillas. Roll up tortillas, and cut in
half. Secure with wooden picks, if desired.
Note: Chicken mixture can be prepared up to 2
days ahead. Assemble wraps just before

serving. 

Chili-Rubbed Pork Roast

2 Tbsp olive oil
1 tsp salt, 1 tsp pepper
3 lb boneless pork shoulder roast, well trimmed
2 Tbsp honey
2 Tbsp chili powder
3 cloves garlic, minced
1 large onion, chopped
1 large bay leaf

Heat oil in a large skillet over medium-high
heat. Sprinkle salt and pepper over pork. Add
pork to pan; cook 5 minutes or until browned on
all sides. Combine honey, chili powder, and
garlic; rub over pork. Place pork in a greased 5-
to 7-quart slow cooker; add onions and bay
leaf. Cover and cook on LOW 8 to 9 hours or
until tender (Shred half of pork and reserve for
Shredded Pork Tostadas recipe). Slice

remaining pork. 

Tuscan Chicken

Tuscan Chicken

10 cloves of garlic

1/3 cup olive oil

3 tsp Rosemary

1/2 cup Lemon Juice

salt and pepper

snickers muddy buddies

SNICKERS MUDDY BUDDIES

This recipe is SO easy and one of the best versions of "muddy buddies" you will ever eat!

INGREDIENTS

• 8 cups Rice or Corn Chex cereal
• 7 regular Snickers Candy Bars
• 1/2 cup butter
• 22 Snickers Mini Bites cut into halves
• 1 cup powdered sugar more if desired

INSTRUCTIONS

1. Measure out Chex Cereal and pour into a large bowl. Set aside.
2. In a large saucepan, melt butter and Snickers candy bars over LOW heat. Stir constantly. This can easily burn so it is important to keep close eye on it and keep stirring.
3. Once completely melted together, pour over Chex cereal and gently stir and fold it into the cereal to evenly coat. It will be thick, just keep folding it in. It will eventually cover. Next fold in snickers mini bite halves.
4. Evenly distribute/sprinkle powdered sugar over the chocolate covered Chex cereal. Stiring and folding to cover evenly.
5. NOTE: You will have thick clusters. If you don't want them (I LOVE them), use your fingers to pull them apart and sprinkle a little powdered sugar to keep them from sticking together again.

Butterscotcharoos

• • 
    
    
    
    1 cup Karo® Light Corn Syrup
  • 1 cup sugar
  • 1 cup creamy peanut butter
  • 6 cups crispy rice cereal
  • 1 cup semi-sweet chocolate chips
  • 1 cup butterscotch chips
    
    
    
    

    Directions
  1. Cook corn syrup and sugar together in a large pan over medium heat, stirring to dissolve sugar. Bring mixture to a boil. Once the first bubbles appear, quickly remove from heat. Remove from heat. Stir in peanut butter; mix well. Add cereal; stir until evenly coated.
  • 1. Pour into greased 13x9-inch pan and pat into place.
    2. Melt chocolate and butterscotch chips together in saucepan over low heat, stirring constantly. Spread over cereal.
    3. Cool at least 45 minutes, or until firm. Cut into bars.

Supreme Strawberry Topping

1 Pint Strawberries
1 tsp. vanilla
1/3 cup sugar

Directions

1. Wash strawberries and remove stems; cut large berries in half or roughly chop them.
2. Combine strawberries, sugar, and vanilla in a saucepan. Cook over medium-high heat, stirring occasionally. The mixture will sizzle for a while, but then juice will begin to form. Continue stirring; mash a few strawberries with a wooden spoon or heat-proof spatula to help produce the syrup. Cook until sauce thickens, about 15 minutes.
3. Remove from heat. In a blender, puree about 1/3 of the sauce, then mix back into remaining topping. Store in refrigerator.

Easy and good recipe. Recipe isn't clear so here's the clarification: Chop all of the strawberries. Set 1/3 aside and cook the other 2/3. After cooking, combine all strawberries back together for your topping. Some like to puree the cooked topping before adding the fresh strawberries back into it. I just use a whisker to smash them up while they're cooking - That way I don't dirty my whole blender :) I use this to top white cake and angel food cake instead of the nasty store-bought glaze. 

FOUND HERE: http://allrecipes.com/recipe/supreme-strawberry-topping/

Honey Lime Chicken Enchiladas

Ingredients

• 1/3 cup honey
• 1/4 cup lime juice
• 1 Tablespoon chili powder
• 1/2 teaspoon garlic powder
• 1 pound chicken, cooked and shredded
• 8-10 flour tortillas, (I use the soft taco tortillas because they fit perfectly in the pan)
• 1 pound Monterey jack cheese, shredded (4 cups)
• 2 cups green enchilada sauce
• 1/2 cup heavy cream

Instructions

1. Preheat oven to 350 degrees.
2. Mix the honey (their tip: spray your measuring spoon with cooking spray before measuring out the honey), lime juice, chili powder and garlic powder together and toss with the shredded chicken. Let it marinate for 1/2 hour in a Ziploc bag.
3. Spray a 9X13 pan and a 9X9 pan with cooking spray. Pour enough enchilada sauce on the bottom of each baking pan to create a thin layer on the bottom. Fill flour tortillas with chicken and a generous amount of shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.
4. Mix the remaining enchilada sauce with the cream and any leftover chicken marinade (you might not need to use all of the enchilada sauce depending on how saucy you like yours). Pour sauce on top of the enchiladas and top with reserved cheese.
5. Bake at 350 degrees for 30 minutes until brown and crispy on top. I served mine with sour cream, pico de gallo, cilantro lime rice and black beans.

Read more at http://www.the-girl-who-ate-everything.com/2009/04/honey-lime-chicken-enchiladas.html#Tuzd07ZP3jD1Sf6c.99

http://www.the-girl-who-ate-everything.com/2009/04/honey-lime-chicken-enchiladas.html

Zucchini Noodles (Zoodles) with Lemon-Garlic Spicy Shrimp

Zucchini Noodles (Zoodles) with Lemon-Garlic Spicy Shrimp 
Skinnytaste.com
Servings: 1 • Size: 1 zucchini + shrimp • Old Points: 5 pts • Points+: 6 pts
Calories: 235.5 • Fat: 9 g • Carb: 14.5 g • Fiber: 4 g • Protein: 25 g • Sugar: 4 g
Sodium: 179 mg (without salt) • Cholesterol: 173 g


Ingredients:

• 1 1/2 teaspoons olive oil
• pinch crushed red pepper flakes
• 4 oz peeled and deveined shrimp
• 2 cloves garlic, sliced thin and devided
• 1 medium zucchini, spiralized
• pinch salt and fresh black pepper
• 1/4 lemon
• 1/4 cup halved grape tomatoes

Directions:

Heat a medium nonstick skillet over medium-high heat. Add 1 teaspoon of the oil and crush red pepper flakes, add the shrimp and season with pinch salt and pepper; cook 2 to 3 minutes. Add half of the garlic and continue cooking 1 more minute, or until the shrimp is cooked through and opaque. Set aside on a dish.

Add the remaining 1/2 teaspoon oil and garlic to the pan, cook 30 seconds then add the zucchini noodles and cook 1 1/2 minutes. Add the shrimp and tomatoes to the pan and squeeze the lemon over the dish. Remove from heat and serve.

Easy Crock Pot Chicken and Black Bean Taco Salad

Easy Crock Pot Chicken and Black Bean Taco Salad
Skinnytaste.com
Servings: 4 • Size: 1 salad  • Old Points: 6 pts • Points+: 7 pts
Calories: 290 • Fat: 9 g • Carb: 20 g • Fiber: 8 g • Protein: 34 g • Sugar: 1 g
Sodium: 521 mg • Cholesterol: 69 g


Ingredients:

• 2 (16 oz total) skinless, boneless chicken breasts
• 1 tablespoon reduced sodium taco seasoning
• 1/2 teaspoon cumin
• 1 cup canned black beans, rinsed
• 1 cup chunks salsa

For the Salad:

• 6 cups chopped romaine or red leaf
• 1/4 cup reduced Mexican cheese blend
• 1/2 cup zesty avocado cilantro buttermilk dressing

Directions:

Place the chicken in the slow cooker and season with taco seasoning and cumin. Pour the beans over the chicken and top with salsa.

Cover and cook on LOW for 4 hours, or until the chicken is tender and easily shreds with 2 forks. Shred the chicken and combine with the beans and sauce, keep warm until ready to eat. Makes 3 1/2 cups.

To make the salad, place 1 1/2 cups lettuce on each plate, top with 3/4 cup chicken and bean mixture, 1 tbsp cheese and 2 tablespoons zesty avocado buttermilk dressing.

Zesty Avocado Cilantro Buttermilk Dressing

Zesty Avocado Cilantro Buttermilk Dressing
Skinnytaste.com
Servings: 6 • Serving Size: 3 1/2 tbsp • Old Points: 1 pt • Points+: 2 pts
Calories: 64.9 • Fat: 4.8 g • Protein: 1.8 g • Carb: 5.1 g • Fiber: 2.2 g • Sugar: 1.9
Sodium: 128.8 mg

Ingredients:

• 3/4 cup low-fat buttermilk
• 1 small jalapeno, seeds removed, leave them in if you want it spicy
• 1/4 cup of fresh cilantro
• 1 medium haas avocado
• 1 clove garlic
• 2 tbsp chopped scallion
• juice of 1 lime
• 1/8 tsp cumin
• 1/4 tsp fresh ground pepper
• 1/2 tsp kosher salt

Directions:

Combine all the ingredients in a blender and blend until smooth. For a thinner dressing add more buttermilk, for a thicker dip use less.

Grilled Sweet Potato Wedges

Grilled Sweet Potato Wedges

Ingredients

•  4 medium sweet potatoes, scrubbed but not peeled
• 1 teaspoon kosher salt
• 1 tablespoon lime zest, (the zest of one whole lime)
• 1/8 teaspoon cayenne pepper
• 3 tablespoons vegetable oil
• 1 whole lime, juiced
• 1/3 cup fresh cilantro

Directions

Boil the potatoes until they are fork-tender, approximately 25 minutes. Remove the potatoes from water and allow them to cool slightly.

Meanwhile, combine the kosher salt, lime zest, and cayenne pepper in a small bowl. Mix well. Set aside. Once the potatoes are cool enough to cut, slice into 6 wedges per potato. (Anything smaller will burn too fast on the grill!)

Brush the potato wedges with vegetable oil and place on the grill. Grill until golden in color, about 4-5 minutes. Flip the wedges, and grill for another 4-5 minutes.

Remove wedges from the grill, sprinkle lightly with lime juice, kosher salt mixture, and chopped cilantro.

Philly Cheese Steak Wrap

Philly Cheese Steak Wrap

Ingredients

• 1 1/2 pounds sliced Steak (pre-sliced flank or top round steak works great)
• 2 tablespoons Steak Marinade (any will do)
• ¼ teaspoon Salt
• ¼ teaspoon Pepper
• 1 tablespoon Butter
• 2 tablespoons Olive Oil
• 1 medium green Bell Pepper, seeds removed and sliced
• 1 large Onion, sliced
• 4 slices Provolone Cheese
• 4 large Tortilla Shells (approx. 7″ in diameter)

Directions

In a large ziplock bag toss your steak strips with marinade and salt and pepper.

Heat one tablespoon of butter and one tablespoon of olive oil over medium high heat. Place steak strips in skillet. Let the steak cook without stirring for 2-3 minutes to get a good color. Stir steak and cook 2-3 minutes more, remove from skillet and set aside.

Heat the remaining one tablespoon of olive oil and add sliced bell pepper and onion. Let cook, stirring occasinally for approximately 5 minutes or until tender.

Wipe skillet clean and reduce heat to medium. Spray skillet with cooking oil and heat tortillas one at a time just until lightly brown and easily flexible.

Assemble by adding one slice of cheese, steak slices, bell peppers and onions on each tortilla, wrap tightly. Slice and serve.