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Crock Pot Guinness French Onion Soup & Irish Cheddar Crouton — The Skinny Fork

Crock Pot Chicken Taco Chil 1 onion, chopped 1 16-oz can black beans 1 16-oz can kidney beans 1 8-oz can tomato sauce 10 oz pkg corn 2 14oz cans diced tomatoes w/chilies 1 pkg taco seasoning 1tbsp cumin 1tbs chili powder 24 oz. (3) boneless skinless chicken breasts

Skinny Pool-side Dip: 1 red pepper, 2 jalepenos (unseeded), 1 can of corn, 1/2 can diced olives, 16 oz fat-free cream cheese (softened), and 1 packet Hidden Valley Ranch dip seasoning mix. Serve with crackers. Delicious!!

Twisted Tater Tot Casserole

Totally trying this on the grill: Shrimp and Spanish Chorizo Bites

coconut chicken with apricot sauce

Light and Healthy Grilled Shrimp Taco Recipe with a BBQ Dry Rub Recipe for the shrimp! | everyday southwest

Recipe for Baked Wonton Tacos - When I saw that you can use wonton skins to make little tacos, I immediately experimented with the idea. These little tacos are bite sized yummy goodness, I’ll tell you. They make a great appetizer… and also a great, light lunch!

Whole30 Day 28: Chile Lime Chicken Wings

Hawaiian Chicken and Pineapple Skewers

Simple Fresh Mozzarella and Basil Bites..made w/ wonton wraps.

Sausage, egg and biscuits: 1 can buttermilk biscuits, 1 lb JD sausage, 1 cu shredded mozzarella, 1 cu shredded cheddar, 6 eggs, 3/4 cu milk, salt & pepper. Bake in 8x8 pan at 425 for 30-35 min. Let sit 5 min.

Seared Scallops with Apple Cider-Balsamic Glaze {recipe}

Roasted Ranch Potatoes with Bacon and Cheese

Power salad: chicken, avocado, pine nuts, feta cheese, tomatoes and spinach.

Absolutely delicious! About 150 calories/half pepper! Great for lunch or dinner!

Chicken with Spinach and Parmigiana

Roasted Shrimp Enchiladas with Jalapeño Cream Sauce