Skillet Nacho Dip

What You Need:

1 lb. ground beef
1 small onion, chopped
1 (19 oz.) all natural tomato soup
1 (15 oz.) can chili beans, undrained
1 (4.5 oz.) can green chilies, chopped
1 C frozen organic corn
1 (4 oz.) bag Cheddar cheese, shredded

How to Make It:

Crumble the beef into a skillet placed over medium high heat.
Stir in the chopped onions.
Cook 7 minutes or until the beef is browned through, stirring often.
Pour the soup into the skillet and stir to combine.
Add the chili beans with their juice, green chilies and corn and stir to blend in.
Bring the mixture to a boil over medium high heat.
Reduce the heat to medium and stirring often cook 10 minutes or until the sauce thickens and it is heated through.
Sprinkle the cheese over the top and cook an additional 3 minutes or until the cheese begins to melt.

Makes 12 servings

Place the dip on the table with nachos, corn chips or scoopers. Add toppings such as sour cream, diced olives or diced onions depending on your children tastes. If you are serving to smaller children the green chilies may be let out or used as a topping on the side.

Grilled Cheese Salsa Dippers

What You Need:

8 t butter, softened
8 slices of whole wheat bread
4 slices of American cheese
4 slices of Muenster cheese
2 C of mild salsa

How to Make It:

Spread the butter over 1 side of each slice of bread.
Place half of the bread slices, buttered side down, into a large skillet.
Place one slice of the American cheese onto each slice of bread
Layer one slice of the Muenster cheese over the American cheese.
Place the remaining bread, buttered side up, onto each sandwich.
Place the skillet over medium heat.
Brown the sandwiches for 4 minutes or until nicely toasted.
Flip each sandwich and continue browning 3 minutes or until toasted.
Remove to a platter and allow them to cool at least 5 minutes.
Cut each sandwich into 4 sections.
Cut each of the 4 sections in half.
Serve with the salsa on the side for dipping.

Makes 8 servings

Any type of cheese can work in these little dippers. Try cheddar, mozzarella or Swiss if you prefer.

Easy Red Potato Gratin

Ingredients:

6 medium sized red potatoes, peeled and cut into ½” slices
2 tbsp extra virgin olive oil
1 tsp salt
½ to 1 tsp fresh ground pepper
1 tsp garlic powder
½ cup swiss cheese, grated (or any other preferred cheese)
1 cup milk
Cooking spray

Instructions:
Preheat oven to 425ºF.

Spray a 1 ½ quart casserole dish with cooking spray and arrange half of the potato slices in dish. Drizzle with 1 tbsp of olive oil and sprinkle with half the salt, half the pepper, half the garlic powder and half the cheese. Add another layer of potato slices and repeat the procedure.

In a separate small saucepan, bring milk to a simmer on stovetop. Pour the hot milk over the potato slices and place in the oven. Bake uncovered for about 40 minutes or until potatoes are tender.

Next Page »