Posts Tagged ‘sour cream’
This dip has been on my list of things to make since I first saw it – in January! I unfortunately don’t have the opportunity to make appetizers much since I am typically cooking for one, so the occasions for which I could make this dip were kind of slim. But with the rise of football season, I no longer needed much of an excuse to make it. I even substituted out some of the sour cream for Greek yogurt. It totally makes up for all that cheese and bacon, right? I guess you could use turkey bacon if you’d like. Personally, I prefer the real thing, especially when it plays such a major role.
Traffic court attempt #2 this morning. I’m sure I’ll have some sort of rant ready for you tomorrow.
LOADED BAKED POTATO DIP
Makes about 4 cups
8 oz. light sour cream
8 oz. plain Greek yogurt (I used 2% Chobani)
16 slices (12 oz. package) bacon, cooked and crumbled
8 oz. sharp cheddar cheese, shredded (about 2 cups)
1/3 cup thinly sliced scallions or chives
- Combine all ingredients in a medium bowl and refrigerate for at least one hour before serving to allow flavors to meld together. Garnish with extra shredded cheese, crumbled bacon, and chopped chives. Serve with your favorite potato chips or pretzel crisps. Dip can be stored in an airtight container in the refrigerator for up to 1 week.
Source: Adapted from Brown Eyed Baker.
Guess what? I have money in my bank account again (for now)! First thing I bought? The ingredients for this meal and my shopping list consisted of: cream cheese, enchilada sauce, green chiles, scallions, and tortillas. Yes, that was all I had to buy. I never realized until the past two weeks how stocked my kitchen is before going to the grocery store. And how many different and delicious things I could make without leaving home.
But regardless of what your pantry looks like, buy whatever ingredients you do not already have and make this. Very easy to prepare and it cooked while I got ready to meet up with friends for drinks. I definitely took a moment to slow down and enjoy this delicious thing that I put on my plate before going off into the night with a full and happy belly!
5 oz. reduced fat cream cheese, softened
1/4 cup light sour cream
10 oz. can of enchilada sauce
1 cup shredded cheddar cheese, divided
1 cup shredded monterey jack cheese, divided
2 cups cooked shredded chicken
1 cup frozen corn kernels, thawed (canned corn works just fine, but drain it first)
4 oz. can diced green chiles
1/2 tsp chili powder
1/4 tsp cumin
Salt and pepper
4 scallions, thinly sliced
8 (8-inch) whole wheat tortillas
- Preheat the oven to 325 degrees. Spray a 9×13 dish with cooking spray.
- In the bowl of your mixer cream together the cream cheese, sour cream, and 1/2 of the enchilada sauce. Stir in 1/2 cup of each type of cheese.
- In a second bowl toss together the chicken, corn, cumin, chili powder, salt and pepper, green chiles, and half of the scallions. Add the chicken mixture to the cheese mixture and combine well.
- Spread about half of the remaining enchilada sauce in the bottom of the baking dish.
- Spoon the filling into each tortilla, roll the tortilla up, and place in the baking dish with the seam down. Pour the remaining enchilada sauce over the top of the filled tortillas and sprinkle with the remaining cheese. Bake for 20-25 minutes or until hot and bubbly. Sprinkle with the remaining scallions and serve.
Source: Buns In My Oven
Lookie. I put guacamole in a sandwich with chicken and it’s freaking tasty! Not really surprising, since anything with avocado is a dream.
In case you don’t have any bread lying around, you’re in luck because this magically transforms into a dip – perfect with tortilla chips. Yes I ate it both ways. I may have even dipped kettle chips into my sandwich a couple of times while eating it. Don’t judge.
Leftovers didn’t really occur from this meal, it disappeared much too quickly. But avocados are full of “good fat” right?
2 cups cooked, shredded chicken (about 1/2 a rotisserie)
2 avocados, peeled and cubed
1/4 cup red onion, chopped
1 jalapeno pepper, seeded and chopped
1 cup grape tomatoes, quartered
8 slices bacon, crumbled
1/4 cup reduced fat sour cream
1/4 cup reduced fat mayonnaise
2 Tbsp fresh cilantro, minced
1 Tbsp lime juice
1 clove garlic, minced
Salt & pepper, to taste
Mixed salad greens
4 Bagel-thins (I chose the everything ones)
- In a large bowl, toss together the chicken, avocado, red onion, jalapeno, tomatoes, and bacon; set aside.
- In a small bowl, combine the sour cream, mayo, cilantro, lime juice, and garlic. Stir into the chicken mixture until well combined. Season with salt and pepper.
- Serve on a toasted bagel-thin with mixed greens (or enjoy as a dip with chips).
Source: The Spiffy Cookie original
I know it may not seem like Brent and I try to eat healthier most of the time, but we really do. We just eat smaller portions of those not-so-healthy dishes, and I take most of my baked goods into work O:-) (where my lab-mates blame me for making them fat – yet they complain when there’s nothing to snack on). But sometimes I make things which contain no pasta (shock!) and minimal cheese (gasp!). What is that green stuff anyway? You call it a sal-lad? I’ll pretend and just call it a steak sandwich without the bun.
In the end there’s no need to convince yourself to eat this, cause it’s awesome! And by marinading overnight, this was a really quick and satisfyingly tasty meal, perfect for a busy weekday.
BLUE CHEESE DRESSING:
1/4 cup crumbled blue cheese
2 Tbsp reduced-fat sour cream
2 Tbsp reduced-fat mayonnaise
1/4 cup buttermilk
1 Tbsp white-wine vinegar
1 Tbsp chopped fresh parsley
1 Tbsp chopped scallions
Salt & freshly ground pepper, to taste
- Whisk together blue cheese, sour cream and mayonnaise in a small bowl. Stir in buttermilk, vinegar, parsley and scallions. Season with salt and pepper.
GRILLED STEAK SALAD:
2 flank steaks
1 bottle of Italian marinade
Fresh salad greens
Salt and pepper
- Overnight, place the steaks into a large zip-lock bag and add the marinade. Seal and wait 12 hours or more.
- Preheat and clean an outdoor grill*. Place steaks on direct high heat, turning once, 4 minutes per side. Do not overcook.
- Remove from grill and let rest for 10 minutes to let the juices settle before slicing against the grain into very thin slices.
- Place the sliced meat over fresh salad greens and drizzle the blue cheese dressing over the salad. Season with salt and pepper.
*I used a George Foreman instead.
For some reason I wasn’t able to imagine what all these chili ingredients would taste like together. Although I knew it would be tasty, I didn’t realize just how good it really would turn out. I actually wish I had made a double batch, but with how easy and quick it is to make it’s not a pain to make twice! And although it’s already hitting the high 70s and low 80s here in Memphis, TN I don’t think it could ever be too warm outside for this chili. It’s too delicious to say no.
What I may end up doing is making a double batch and freezing half of it. I love freezable meals!
1 lb boneless, skinless chicken breasts, cut into 1/2 -inch cubes
1 medium onion, chopped
1-1/2 tsp garlic powder
1 Tbsp olive oil
2-15.5 oz cans Great Northern beans, drained and rinsed
1-14.5 oz can reduced sodium chicken broth
2-4 oz cans diced green chiles
1 tsp salt
1 tsp cumin
1 tsp dried oregano
1/2 tsp pepper
1/4 tsp cayenne pepper
1 cup reduced fat sour cream
1/2 cup whipping cream
Fresh cilantro and paprika, for garnish
- In a large saucepan or Dutch oven, sauté chicken, onion and garlic powder in oil until chicken is no longer pink. Add beans, broth, chiles and seasonings. Bring to a boil. Reduce heat to a simmer; let simmer, uncovered, for 30 minutes.
- Remove from the heat and stir in the sour cream and whipping cream. Sprinkle with paprika and top with fresh cilantro for garnish, if desired.
Source: Annie’s Eats
Taco Bell, how I love you. No matter what is actually in your products I cannot deny the deliciousness. Being the only fast food restaurant I frequent, you could say it’s a guilty pleasure. Sometimes you want Mexican, and other times you want Taco Bell. This particular day I wanted Taco Bell, but didn’t feel like leaving the house. Talk about lazy fat-kid syndrome. So I decided to re-create one of my favorite burritos, and somehow made it healthier. At least as healthy as meat and cheese can be. And you know what? It was filling and comparably wonderful to the real thing.
1 lb ground beef
1/8 cup taco seasoning (or a store-bought packet)
3/4 cup water
8 whole wheat tortillas
8 oz Velveeta cheese made with 2% milk, melted
1 cup low fat re-fried beans
1 cup Mexican style cheese blend, shredded
1/2 cup low fat sour cream
- In a large skillet coated with olive oil, brown the ground beef. Add taco seasoning and water, simmer until mostly evaporated. Remove from heat and cover until ready for assembly.
- Spread 4 Tbsp of the Velveeta over four tortillas, sandwich with the remaining tortillas. Spread 1/4 cup* each re-fried beans, shredded cheese, and taco meat; top with sour cream.
- Roll up tortilla and enjoy!
*Assembly does not need to be precise, but in order to post this I had to come up with some sort of guidelines.
Source: The Spiffy Cookie original