Sunday Funday 🤸🏽‍♂️

Smokin' Hot Cheese Ball

• 8 oz. reduced fat cream cheese, softened
• 1/2 cup shredded pepperjack cheese
• 1/2 cup shredded cheddar cheese
• 3 tbsp. finely minced red onion
• 2 tbsp. salsa
• 1 tsp. cumin
• 2 tsp. diced green chiles
• Jalapeno Lime tortilla chips, crushed

Put the cream cheese, shredded cheeses, onion, salsa, cumin and diced chiles in a food processor and pulse until everything is evenly combined.

Scoop the mixture onto saran wrap and form it into a ball.  Put into the fridge for 2++ hours.

Put about 1/4 bag of the chips into a clean food processor and pulse to crush. Pour them out onto a plate and roll the cheese in the chips. Serve with crackers and chips.  Enjoy!

Jalapeno Bacon Stuffed Eggs (with vegan bacon)

• 6 eggs, hard boiled & peeled
• 1/3 cup mayo
• 1 & 1/2 tsp. spicy brown mustard
• 1 & 1/2 tsp. dijon mustard
• 1 jalapeno pepper, seeded & minced
• 5 slices Lightlife smart bacon, cooked & crumbled, divided
• Paprika

Slice each egg in half lengthwise, putting the yolks in a bowl and laying the whites on a platter.

Add the mayo and mustards to the bowl, mashing the yolks up with a fork until you have a creamy texture.  Add the minced jalapeno and 4 slices of the crumbled bacon. Mix well.

Fill each egg white with the yolk mixture.  Lightly sprinkle paprika over the tops of each filled egg. Sprinkle the remaining slice of crumbled bacon over the tops.  

Move to fridge until ready to dig in!

7 Layer Dip

• 1 - 16 oz. can refried beans
• 1 & 1/3 cups salsa, divided
• 1 tsp. cumin
• 1 - 13 oz. package pre-made guacamole
• 1 jalapeno pepper, seeded & minced, divided
• 1 cup light sour cream
• 1 tbsp. taco seasoning
• 1 & 1/2 cups shredded Mexican blend cheese
• 1/4 cup drained pickled jalapenos
• 1/4 cup drained sliced black olives 

In a bowl, stir together the refried beans, 1/3 cup salsa and cumin.  Spread this across the base of a glass 8x5" dish.

In another bowl, mix the guacamole with 1/2 of the minced fresh jalapeno.  Stir to mix well.   Spread the mixture evenly on top of the beans.

In another bowl, mix the sour cream with the other 1/2 of minced fresh jalapeno and the taco seasoning. Mix well.  Spread this mixture on top of the guacamole.

Pour the remaining 1 cup of salsa into a mesh strainer to release any excess liquid.  Spread the salsa over the sour cream.

Sprinkle the cheese over the top of the salsa.

Sprinkle the jalapenos over one half of the dish and sprinkle the black olives over the other half.  

Enjoy with tortilla chips!

Edamame 

• 1 - 14 oz. bag frozen edamame, thawed
• 1 tsp. chili oil
• 1 tbsp. chopped garlic
• 1 tbsp. ginger squeeze
• 2 tbsp. reduced sodium soy sauce
• 1 tbsp. sriracha

Grill the edamame until cooked and nicely charred.  You can also steam them.

Heat the chili oil and garlic in a saute pan.  Add the ginger, soy and sriracha.  Add the cooked edamame to the pan and mix well.  Serve warm or at room temp.

Tortellini Antipasta Skewers

• 1 - 9 oz. package refrigerated cheese tortellini
• 1 cup cheese & garlic Italian salad dressing
• 1 - 12 oz. marinaded mozzarella balls
• 1 - 12 oz. jar roasted red peppers
• 1 - 14.5 oz. jar marinated artichoke hearts

Cook the tortellini according to package directions.  Drain and let cool.  Transfer to a bowl and pour the salad dressing over the top.  Move to the fridge to marinade.

Use bamboo skewers to thread your ingredients on.  Lay them out on a tray in a single layer.  

The Best Edamame!

 

• 1 tsp. chili oil
• 1 tbsp. chopped garlic
• 1 tbsp. ginger squeeze
• 2 tbsp. reduced sodium soy sauce
• 1 tbsp. sriracha
• 1 - 14 oz. frozen edamame, thawed

Warm the chili oil and garlic in a saute pan. Add the garlic, ginger, soy and sriracha. Warm and mix well.  Add the edamame and cook until warmed through.

Enjoy!

These are also great on the grill!  

Zucchini Crust Veggie Bake

 Zucchini Crust

• 2 large zucchinis, yielding approximately 5 cups grated zucchini 
• 2 eggs, beaten
• 1 cup fat free shredded mozzarella cheese
• 1/2 cup grated parmesan cheese
• 1/2 tsp. garlic powder
• 1/4 tsp. crushed red pepper flakes

Grate the zucchini into a large colander.  Lightly sprinkle with salt and let sit for 10 minutes.  Use a dish towel to ring out any excess water. Set aside.

Preheat oven to 400F.  Spray a 9x13 baking dish with avocado oil spray.

Combine the grated zucchini, eggs, mozzarella, parmesan, garlic and red pepper in a large bowl.  Use a fork to mix well.  

 

Spread into the baking dish in a even layer and pop into the oven, uncovered, for 25 minutes.

Meanwhile, prepare the ragu.

Veggie Ragu

• 1 link spicy Impossible sausage, from a package of 4, casing removed
• 3 colorful bell peppers, chopped
• 1 zucchini, chopped
• 1 yellow onion, chopped
• 1 tbsp. chopped garlic
• 1/2 tsp. crushed red pepper flakes
• 2 tsp. Italian seasoning
• 1 - 28 oz. jar Raos marinara sauce
• 1 cup reduced fat shredded mozzarella cheese

Heat a skillet over medium heat and spray with avocado spray.  Crumble the sausage into the skillet and cook until browned, about 2 minutes.  Add the bell peppers, zucchini and onion to the pan and continue to cook until veggies are softened, about 10 minutes.  Add the garlic, red pepper flakes and Italian seasoning and stir to mix well.

Pour the marinara sauce into the pan, stirring it to combine with the veggies, and allow it to simmer until the zucchini crust is out of the oven.

When the zucchini crust is done, pull it out of the oven.

Pour the veggie ragu over the top.  Sprinkle the mozzarella over the top.  Pop it back into the oven for 20 minutes, until bubbling hot and cheese is browned.

Allow to sit for 5 minutes before serving.

ENJOY!

Baked Cottage Cheese Crisps

 

• 2 cups reduced fat cottage cheese
• 1/2 cup parmesan cheese
• 2 eggs
• 1/2 tsp. garlic powder
• 1/2 tsp. onion powder
• 1/2 tsp. dried parsley
• 1/2 tsp. paprika
• 1/2 tsp. crushed red pepper flakes

Preheat oven to 400F.

Line two baking sheets with parchment paper.

Combine all ingredients into a food processor and blend until smooth.

Drop tablespoons of the mixture onto the parchment lined baking sheets, flattening them out into thin circles.

Bake for 25 - 30 minutes until golden and firm.  Let cool completely for more crispiness!

Enjoy!  

Store in an airtight container.