Taco Dip

This dip is super easy and it is out of this world yummy!  It is great for picnics, parties, and just making for yourself at home.

I put it in cute little cups for a work party so that everyone could have their own individual dip.  Normally you put it in a round pie plate or square dish.  If you are just making it for yourself, I recommend keeping everything separate because the tomatoes can make the sour cream mix soupy.


Taco Dip
from Kraft

What you need:

1 (16 oz) sour cream
2 (1 oz) packages of taco seasoning
2 to 3 tomatoes, diced
1 small package of shredded lettuce
1 package of shredded Mexican cheese
Bag of tortilla chips

In a bowl mix together the sour cream and the taco seasoning.   Refrigerate for 2 hours to overnight.  Some taco seasonings have dried onions that need to soften and I think that refrigerating it makes the flavors meld.

If taking to a party, spread out the sour cream onto a glass pie plate or square dish.  Then layer on the cheese, lettuce, and tomatoes.  Or you could make them in individual clear cups.  Or if you are making it just for yourself just do as above enough for one person.  Leave the separate ingredients separate so that it doesn't get soupy.  Serve with chips.

Happy New Year!

I hope everyone had a wonderful New Year's Eve. I know I did. I enjoyed my evening watching movies with my furry babies and eating these yummy homemade pizza rolls. At one point a piece they are guilt free. I'm proud of myself for having a WW friendly new year's eve. It's hard to believe that 2011 is gone. That another year has passed. I bid 2011 farewell. It wasn't the greatest year ever but it wasn't the worst either. I had more ups than downs and I think that is all you can ask for. I am looking forward to 2012. May this year be fabulous.



Homemade Pizza Rolls
found on Dashing Dish

14 pizza rolls, 1 WW point per roll

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14 Wonton Wrappers
2/3 cup spaghetti sauce or pizza sauce
1/2 cup mozzarella cheese
1/4 of a green pepper chopped finely
1/4 of a red onion chopped finely
1 T Parmesan cheese

Pre-heat the oven to 450 degrees

In a bowl mix together the spaghetti sauce or pizza sauce, mozzarella cheese, green pepper and red onion. You can use any toppings you want. Mushrooms would have been awesome but I was out. If you use meat the point value might go up.

Line a baking sheet with parchment paper or a silicone baking mat and set aside.

Lay out the wonton wrappers on a flat surface. Spoon out a Tablespoon of the sauce mixture onto each wonton wrapper down the middle but staying away from the sides of the wrapper. Fill a small bowl with water. Working with one wonton wrapper at a time dip your finger into the water and trace the edges of the wonton wrapper with water. Fold over the wonton wrapper into a rectangle and seal the edges together. The water will act like a glue. Transfer to the baking mat. Repeat with remaining wrappers. Spray with cooking spray and sprinkle on Parmesan cheese.

Bake for 10-15 minutes, or until the tops are lightly golden brown.

Chicken Shish Kabob

Shish Kabob is so good especially on the grill. My cousin Kim makes amazing shish kabob. While mine was great I think hers might be better. I'm so happy grilling season is under way. I think everything tastes better on the grill.

Chicken Shish Kabob
a Lacey creation

Each chicken breast with marinade and veggies was 7 WW points. Points can vary depending on the size of the breast.

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2 chicken breasts
1/4 cup olive oil
1 lime, juiced
1 tablespoon Roasted Garlic Seasoning, or any seasoning you want
Green Pepper, cut into chunks
Purple Onion, cut into chunks
Mushrooms would have been great if I would have remembered them or any other veggie that will hold up to the grill
Wooden Skewers, soaked in water for 15 to 30 minutes

The night before place the chicken breasts into a zip lock bag with the olive oil, lime juice, and seasoning. Mush around to get the seasoning all over the chicken.

Remove chicken from the marinade and discard remaining marinade. Cut up each chicken breast into medium size chunks. For Will's kabob I just did meat. I was able to fit his whole cut up chicken breast onto one skewer. He's not into veggies. For my kabobs I alternated chicken, green pepper, and onion. I was able to make two skewers with my chicken breast and veggies. I made a separate kabob with just veggies. Cook on the grill until the chicken is cooked through.


I made an easy side. I took a can of new potatoes and drained off the water. I took a can of corn and drained off the water. I took two pieces of foil and divided the potatoes and corn between the two foil pieces. I liberally sprayed them with I Can't Believe It's Not Butter spray or you can use real butter and sprinkled with garlic salt. I wrapped the foil packets up and threw them on the grill to cook while the kabobs did. Very good!

Oven Roasted Corn Salad

When I make corn on the cob I normally shuck it and then boil the cobs in water. I have found a new way to make my corn on the cob. In the oven. Now this may not be new to most people but it was new to me. It takes a little more time but it was worth it. Once I get to grilling I'm going to try it on the grill.

This salad was really good. Very fresh and yummy.

Oven Roasted Corn Salad
adapted from Bobby Flay

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12 ears of corn, soaked in water for 30 minutes (I removed pieces of husk that were hanging and the silk tassel on the top)
1/4 red onion, finely chopped
1/4 cup reduced fat sour cream
1 lime, juiced and zested
1 tablespoon chili powder
1/4 cup chopped fresh cilantro
1/4 cup cotija cheese
2 tablespoons butter

Pre-heat oven to 350 degrees.

Place soaked corn on a cookie sheet and bake 30-40 minutes. I baked for 40. Remove from oven and let cool enough to handle. Remove the husks from the corn and cut the kernels off the cobs. Melt the 2 tablespoons butter in a skillet and add the corn and onion. Cook for 5 minutes. Add the sour cream, lime juice and zest, chili powder, cilantro and cheese. Cook for another 10 minutes. You can serve hot or cold.

Cherry Pretzel Cheesecake

One of the foods I look forward to the most in the summer at parties is strawberry pretzel jello salad. Most of the time someone has made it and I gladly eat it. It's so yummy but I have a fear of making it. What if the jello doesn't set up right? I have anxiety just thinking about it. For my book discussion this month I came very close to making it but I chickened out. I found the strawberry pretzel jello salad recipe on Betty Crockers website. When I decided I wasn't going to make it I looked on that website for something else to make and found a recipe with the name of strawberry delight something. It was basically the same as the strawberry pretzel jello salad but instead of a jello topping you used strawberry pie filling. I had cherry pie filling on hand so that is what I used. I sorta of meshed the two recipes together. I liked the pretzel crust recipe better from the delight recipe and the cheesecake mixture better from the pretzel salad. This dessert is awesome. If you like the salty sweet combo this is for you. The pretzels just give it a great taste and it's not too sweet. I will be making this again probably with a few tweaks so I can have it on WW.

Cherry Pretzel Cheesecake
adapted from www.bettycrocker.com

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2 cups crushed pretzels
1/2 cup butter, melted
1/4 cup sugar
1 8oz package reduced fat cream cheese (softened)
1 cup sugar
1 8oz tub Cool Whip
1 can cherry pie filling

Pre-heat over to 350 degrees.

Combine pretzels, butter, and sugar. Spread mixture evenly into a non greased 9X13 cake pan and press with hands for form a crust. Bake for 8 minutes. Set aside to cool.

In a mixing bowl cream together the cream cheese and sugar. Fold in the Cool Whip. Spread cream cheese mixture over cooled crust. Open the can of cherry pie filling and evenly spread over the cream cheese mixture. Chill in the fridge until ready to serve.



Sage says hi.

Veggie Pasta with Feta

I love grilling season. Since we have only had about two days of hot weather I haven't started grilling yet. When I do I will be grilling chicken and veggies. Grilled veggies in pasta is so good. Since I'm not grilling yet I cooked my veggies on the stove. Still really yummy. Disregard the whole wheat pasta. It didn't have an expiration date on it and when I cooked it up buggies were floating around. That's not the kind of protein I'm looking for. So I dumped it out and started over after washing out my pan and cooked up small shells instead. Using whole wheat pasta is healthier but not when it has bugs in it. This pasta was really good. If you don't like feta, Italian cheese would be good in this also. This is enough to feed a crowd so make it for your next picnic or grill party.


Veggie Pasta with Feta

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About 10 one cup servings, 6 WW points per serving

2 zucchinis
1 yellow squash
1/2 red onion
1 container grape tomatoes
1 package of small pasta shells, or pasta of choice
1/2 bottle light balsamic vinaigrette
1 package reduced fat chunk Feta

Cut each zucchini in half long ways. Slice each half up into slices. Repeat with the yellow squash. Discard the ends. Finley chop up the onion. Lightly coat a skillet with olive oil, butter, or cooking spray. Add the onions. Let cook for about 5 minutes. Add the zucchini and squash and cook for another 5 minutes. Add the grape tomatoes and cook for another 5 to 10 minutes or until the skins of the tomatoes have started to pop. While the veggies are cooking, cook the pasta according to the package directions. Drain the pasta and put in a large bowl. Add the veggies and the dressing. Cut up or crumble the feta and add it to the bowl. Place in the fridge for a couple of hours to let all the flavors meld. It's even better the next day. Or if you can't control yourself eat a bowl right away.

Cheese Ball

I love cheese ball. I love this cheese ball. I'm not sure where the recipe originated from I just know that my mom made it all the time for parties. She would put green onion in it and roll it in nuts but I prefer it plain. Serve with Ritz crackers and enjoy.

Cheese Ball

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2 blocks of cream cheese, softened (using fat free would be fine)
2 packages of Budding Beef, cut into small pieces
1/2 to 1 tablespoon garlic powder

In a bowl mix together the cream cheese, Budding beef, and garlic powder. Start with 1/2 tablespoon garlic and add more if it needs it. Once mixed together shape into a ball and place on a pretty plate. Serve with crackers.

If you need to make a really big cheese ball just double the recipe.