Hot Spinach-Artichoke Dip

• 1 - 10 oz. package frozen chopped spinach
• 2 - 13.75 oz. cans artichoke hearts
• 1/2 cup Best Foods Light Mayonnaise
• 1/2 cup light sour cream
• 1 cup freshly grated Parmesan cheese
• 1 cup grated pepper jack cheese

Preheat oven to 350F.  Grease a casserole dish with nonstick cooking spray.

Heat the spinach in the microwave on high for 5 minutes.  Squeeze dry, using paper towels to get rid of any water.  Drain the artichokes and chop in a food processor.

Combine the spinach, artichoke hearts, mayonnaise, sour cream and parmesan in a large bowl.  Mix well and put into the casserole dish.  Sprinkle the pepper jack over the top.

Bake for 30 minutes.

Transfer to a warming dish an serve with tortilla chips and veggies.

YUMMY!!!

Pumpkin Cheese Ball

• 16 oz. reduced fat cream cheese, at room temperature
• 1 1/4 cup shredded cheddar cheese
• 1/4 cup shredded pepper jack cheese
• 3 tbsp. minced red onion
• 2 1/2 tbsp. salsa
• 2 tsp. ground cumin
• 1 tsp. minced pickled jalapeños
• Doritos Nacho Cheese Tortilla Chips

With a food processor or mixer, blend all ingredients until mixed well. Scoop onto plastic wrap and use the wrap to form the mixture into a pumpkin-shaped ball; chill at least 2 hours. 

To serve, unwrap, roll in crushed Doritos and press a bell pepper stem into the top.

FUN and YUM!

Chicken Taco Soup

• 1 - 32 oz. carton reduced sodium chicken broth
• 1 - 14.5 oz. can reduced sodium chicken broth
• 2 - 14.5 oz cans petite diced tomatoes with green chiles, undrained
• 1 lb. boneless skinless chicken breasts, cut into small pieces
• 1 large red onion, chopped
• 1 - 4 oz. can fire roasted green chiles
• 2 - 14.5 oz cans black beans, rinsed and drained
• 1 tsp. chopped garlic
• 1 tsp. chili powder
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/4 tsp. cayenne pepper

Combine all ingredients in a soup pan and bring to a boil.  Reduce heat, cover and simmer for one hour.  

Enjoy!

Turkey Taco Bowls

• Olive Oil
• 1 medium red onion, chopped
• 2 tsp. chopped garlic
• 1 tbsp. sliced pickled jalapenos, minced
• 1 1/2 tbsp. chili powder
• 1 tsp. ground cumin
• 3/4 cup petite diced tomatoes with green chiles, drained
• 3/4 pound extra lean ground turkey (1/2 of a 20 oz. package)
• 1/3 cup reduced sodium chicken broth

Drizzle a large saute pan with olive oil and heat over medium heat.  Add onions, garlic, jalapenos and spices, season with salt and freshly ground black pepper and cook, stirring occasionally,  until tender, about 5 minutes.  Add the tomatoes and boil to thicken, about 2 minutes.  Stir in the ground turkey and chicken broth and adjust the heat so the mixture simmers and cook until the turkey is cooked through and mixture thickens, 5-8 minutes.

Make taco bowls with chopped iceberg, beans, salsa, sour cream, shredded cheese, sliced black olives and chopped avocado.

Fiesta!