Baked Southwestern Egg Rolls --- 2 cups frozen corn, thawed 1 (15 oz.) can black beans, rinsed and drained 1 (10 oz.) package frozen chopped spinach, thawed and squeezed dry 2 cups shredded Mexican cheese blend 1 (4 oz.) can diced green chiles, drained 4 green onions, chopped 1 tsp. ground cumin ½ tsp. chili powder 1 tsp. salt ½ tsp. pepper ¼ tsp. cayenne pepper 1 package egg roll wrappers (about 24 total)
The salsa so many of you are obsessed with. I make quite a few changes though. I don't add the fresh tomato or the cayenne. I also add whatever vinegar I have on hand, usually white vinegar. I add a lot more than 1/4 cup cilantro also. Feel free to change it up, I do. It always comes out awesome though!
Slow Cooker Cheesy Potato Soup first off..im a fan of crock pot meals ready when I get home, second, duh..its potato soup. sounds great to me :)
Zucchini Boats - Cut a zucchini in half lengthwise - Scoop out the center - Brush the surface with a mixture of crushed garlic, olive oil, salt and pepper - Arrange halved grape tomatoes into the grooves, sprinkle with bread crumbs and bake in a 350 degree oven for about 30 minutes - Remove and place diced fontina or mozzarella in between the tomatoes, under the broiler til golden and bubbling
Ranch powder mixed with Greek yogurt instead of sour cream. Tastes exactly like ranch without any of the fat and large amounts of calories.
According to many pinners-THE BEST white chicken enchilada recipe ever!! Gotta try this one!