My Ore-Ida Totchos recipe

As part of my Jingle VoxBox, I got a coupon to get a packet of Ore-ida tots for free from influenster. As I went through my pinterest looking for recipe ideas, I found one and kind of made my own healthier version of sloppy joes. Check mine out or check out other recipes from them!

http://www.kraftrecipes.com/recipes/appetizers/ORE-IDA-Totchos.aspx?utm_source=influenster

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Ingredients

*Ground chicken
*Sloppy joe packet
*carrots
*grated cheddar cheese
*Bag of Ore-ida tater tots (32 oz)

Method

* Brown the chicken and drain the fat
* Mix in a packet of the sloppy joe and the carrots
*Pour into a baking dish
*Sprinkle cheese on top
*Place the tater tots on top in a row neatly
*Bake at 450 for 25 mins, or until the tots are golden
*enjoy

Healthy but Oh-so-good Kale Dip

So I’m on the Kale train. It’s the hip new veggie but I actually like it! I’ve baked it, sauteed it, and now I’ve made a dip and my daughter can’t get enough! I saw a recipe online and changed it to my tastes. LOVE IT. If you try it, let me know! LONG LIVE KALE!

Ingredients

4 ounces of Cream Cheese, softened
6 ounces of Greek Plain yogurt
1/2 cup shredded parmesan
1/2 cup Ricotta cheese
1 tsp of garlic powder
salt & pepper to taste
6 ounces of Kale, chopped or whole
Package of chip…I like the baked pita chips

Method

Preheat the oven to 400°

In a large bowl mix together the Parmesan cheese, 1/2 cup of the ricotta, garlic, salt & pepper, and kale until it’s completely mixed together.

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Then in your pie plate/dish, cut up the cream cheese into pieces and place them all at the bottom of the pan. I did this because I didn’t get the cream cheese soft enough to mix so I just did this and stirred it later.

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Put the kale mixture on top (it will wilt and reduce down in size as it bakes). Cover it and bake for 20 minutes. Take it out, stir it and bake for another 10 minutes. Then add the remaining 1/2 cup of ricotta and and bake for another 5 minutes.

BAM. Amazing, pretty healthy dip. You can use any cheese that melts well like mozzarella or fontina, but I had ricotta laying around and it was perfect. Just keep in mind the saltiness of your cheese and adjust the seasoning of salt.

ENJOY!

Yummy Cheesy-Stuffed Garlic butter Crescents

If you know me, you know I love cheese and salt. LOVE CHEESE. So when I found this (http://www.laurenslatest.com/cheesy-stuffed-garlic-butter-crescents/?crlt.pid=camp.oJgxsFOTel2Y) I died because it has everything I love…most importantly. CHEESE. Easy and looks like you spend so much time making it 🙂

Ingredients

1 tube crescent rolls
4 string cheeses, cut in half
2 tablespoons salted butter
1/2 teaspoon Italian seasoning
1 small clove garlic, minced

Method

Preheat oven to 375°

In a bowl, mix the salted butter, Italian seasoning, and garlic.

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POP on your rolls and unroll the crescents. Place on a baking sheet lined with wax paper. Then use a brush and brush the rolls. Leave some for the outside later on.

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Next, grab 1/2 the cheese stick and roll it. Make sure you tuck in the sides so the cheese doesn’t melt out when you bake it.

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Then brush the outside of the rolls with the remaining butter mixture.

Bake for 10 Minutes.

VOILA!

YUM CHEESE

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