Healthier Taco Dip Ingredients 1 (1 ounce) package taco seasoning mix
1 green bell pepper, chopped
1 (16 ounce) can fat-free refried beans
1 red bell pepper, chopped
1 (16 ounce) package light sour cream
1 bunch chopped green onions
1 (8 ounce) package Neufchatel cheese, softened
1 small head iceberg lettuce, shredded
1 (16 ounce) jar salsa
2 cups shredded Cheddar cheese
1 large tomato, chopped
1 (6 ounce) can sliced black olives, drained
Nutrition Facts
Directions • Blend taco seasoning mix and refried beans in a bowl. • Spread mixture onto a large serving platter. Mix sour cream and Neufchatel cheese in a bowl. • Spread over refried beans. • Top layers with salsa. • Place a layer of tomato, green bell peppers, red bell peppers, green onions, and lettuce over salsa. • Sprinkle with Cheddar cheese. Garnish with black olives.
Per Serving: 55 calories; 3.4 g fat; 3.7 g carbohydrates; 2.4 g protein; 11 mg cholesterol; 197 mg sodium.
Football Sunday Beer Cheese Soup Ingredients 2 tablespoons butter 2 tablespoons minced onion 1 teaspoon minced garlic 1 1/2 tablespoons Worcestershire sauce
Nutrition Facts Per Serving: 659 calories; 48.1 g fat; 24.8 g carbohydrates; 26.3 g protein; 149 mg cholesterol; 685 mg sodium.
1 (12 fluid ounce) can or bottle light beer 1 3/4 cups chicken broth 1 teaspoon ground mustard 2 cups half-and-half cream 3 cups shredded Cheddar cheese 1/4 cup flour 1/4 cup cornstarch 1/4 cup water salt and pepper to taste
Directions • Melt the butter in a saucepan over medium heat; cook the onion and garlic in the butter until the onion is tender, about 5 minutes. Pour in the Worcestershire sauce and beer; bring to a boil for 3 to 5 minutes. Stir the chicken broth and mustard. Reduce heat to medium-low and pour in the half-and-half while stirring. • Toss together the shredded Cheddar cheese and flour in a bowl; add to the liquid mixture in small batches until melted. • Whisk together the cornstarch and warm water in a small bowl; stir into the cheese mixture; season with salt and pepper. Heat and stir until thick; serve hot.
46 | September 2018
Buffalo Chicken Stuffed Shells
Nutrition Facts Per Serving: 698 calories; 29 g fat; 62.8 g carbohydrates; 44.4 g protein; 126 mg cholesterol; 1452 mg sodium.
Ingredients 1 pound ground chicken 1/4 cup butter 1 cup cayenne pepper sauce (such as Frank’s® RedHot®) 1 (16 ounce) container whipped ricotta cheese cooking spray 1 (16 ounce) package jumbo pasta shells 1 (8 ounce) package shredded Cheddar-Monterey Jack cheese blend salt and ground black pepper to taste
Directions • Heat a large skillet over medium-high heat. Cook and stir ground chicken in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease. • Melt butter in the skillet with the cooked chicken. Stir cayenne pepper sauce into the chicken mixture and remove from heat. • Squeeze as much moisture from the ricotta cheese using a cheese cloth or paper towels; put drained cheese in a large bowl. Add chicken mixture to the cheese and stir. Refrigerate until completely chilled, 3 to 4 hours.
• Preheat oven to 375 degrees F (190 degrees C). Prepare a 13x9-inch baking dish with cooking spray. • Bring a large pot of lightly salted water to a boil. Cook pasta shells in the boiling water until cooked through but firm to the bite, about 10 minutes; drain. Rinse with cold water until no longer hot; drain. • Spoon chicken mixture into cooked pasta shells and arrange into the prepared baking dish. Sprinkle Cheddar-Monterey Jack cheese blend over the stuffed shells; season with salt and pepper. • Bake in preheated oven until the cheese is slightly melted and the stuffing is hot in the middle, 15 to 20 minutes.