Fiesta Dip

I have made this yummy dip before and made it again tonight for games... It's super delicious!

This recipe comes from The Essential Mormon Cookbook by Julie Badger Jensen.

Fiesta Dip

2 large, ripe avocados

1 Tbsp lemon juice

16 oz can refried beans

1 1/2 c sour cream

1.25 oz package taco seasoning mix

1 cup shredded Monterey Jack or cheddar cheese

3.8 oz can sliced black olives, well drained

2 medium tomatoes, chopped

6 green onions, chopped

Tortilla chips

Peel, pit, and mash avocados. Add lemon juice and mix well. Set aside. Spread refried beans on a large plate. Spread with avocado mixture. Stir together sour cream and taco mix. Spread over avocado layer. Sprinkle with cheese, black olives, tomatoes, and green onions. Serve with tortilla chips.

Hot Spinach Spread with Pita Chips

I made this last weekend for our game night, and it was super yummy!

Hot Spinach Spread with Pita Chips

2 cups (8 oz) shredded Monterey Jack cheese

10 oz frozen chopped spinach, thawed and squeezed dry

8 oz cream cheese, cubed

2 plum tomatoes, seeded and chopped

3/4 cup chopped onion

1/3 cup half-and-half cream

1 Tbs finely chopped, seeded jalapeno pepper

6 pita breads (6 inch)

1/2 cup butter, melted

2 tsp lemon-pepper seasoning

2 tsp ground cumin

1/4 tsp garlic salt

1. In a large bowl, combine the first seven ingredients. Transfer to a greased 1-1/2 quart baking dish. Bake, uncovered, at 375 for 20-25 minutes or until bubbly.

2. Meanwhile, cut each pita bread into eight wedges. Place on two cookie sheets. Combine the butter, lemon-pepper, cumin and garlic salt; brush over pita wedges. Bake for 7-9 minutes or until crisp. Serve with spinach spread.

Yield: 16 servings (4 cups spread)

One serving = 1/4 cup spread with 3 pita wedges

Nutriton Information: 231 calories, 16g fat, 10g saturated fat, 46mg cholesterol, 381 mg sodium, 15g carbohydrate, 1g fiber, 8g protein.

Bruschetta Chicken

I made this recipe for the first time this week, and it was a big hit with John, Braxton and me! We ate it right up, and were wishing for more!

This recipe comes out of my Taste of Home cookbook, 2006 edition.


Bruschetta Chicken

1/2 cup all-purpose flour
1/2 cup egg substitute, or 2 eggs, lightly beaten
4 boneless skinless chicken breast halves
1/4 cup grated Parmesan cheese
1/4 cup dry bread crumbs
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
2 garlic cloves, minced
1 tablespoon olive oil
1/2 teaspoon salt
1/4 teaspoon pepper

1. Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish.
2. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken. Loosely cover baking dish with foil.
3. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until top is browned.
4. Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Yield: 4 servings

Nutrition Facts: one serving (prepared with 1/2 cup egg substitute) equals 358 calories, 13g fat, 5g saturated fat, 86mg cholesterol, 623 mg sodium, 22g carbohydrate, 2g fiber, 36g protein.