Chocolate Chip Cookie Dough Cheesecake Dip

(Picture from Taste of Home)

Ingredients

• 1 package (8 ounces) cream cheese, softened
• 1/2 cup butter, softened
• 3/4 cup confectioners' sugar
• 2 tablespoons brown sugar
• 1 teaspoon Spice Islands® pure vanilla extract
• 1 cup (6 ounces) miniature semisweet chocolate chips
• Graham cracker sticks

Directions

• In a small bowl, beat cream cheese and butter until light and fluffy. Add the sugars and vanilla; beat until smooth. Stir in chocolate chips. Serve with graham cracker sticks. Yield: 2 cups.

Bowtie Chicken Caesar Salad

(Picture taken from The Girl Who Ate Everything)

2 bunches green leaf lettuce, chopped (I used half green leaf-half baby spinach)
1 bag croutons
1 bag Almond Accents
2 Chicken Breasts, boiled with an onion and salt and pepper ( I used Rotisserie Chicken-shredded)
2 cups bowtie pasta, cooked
4 - 6 oz. shredded parmesan cheese
Brianna’s Asiago Caesar Dressing (I HIGHLY recommend this dressing, it's SO GOOD!! Definitely better than your usual Kraft Caesar dressing.)

Toss all the above ingredients with Caesar dressing right before serving.

**This salad was GREAT!! And super easy to prepare! Obviously the above recipe makes a ton, so I just used less of each ingredient to accommodate our family. YUMMY!

Recipe from The Girl Who Ate Everything

"Chipotle's" Cilantro Lime Rice AND a Dinner Idea

(Picture taken from Gina's Skinny Recipes)

• 1 cup extra long grain rice
  
• 1/2 lime, juice of
• 2 cups water
• 1 tsp salt
• 3 tbsp fresh chopped cilantro
• 3 tsp vegetable oil

In a small heavy pot, add rice, water, 1 tsp oil and salt. Boil on high until most of the water evaporates. When the water just skims the top of the rice, reduce to low and cover about 15 minutes. Shut off flame and keep covered an additional 5 minute.

In a medium bowl, combine chopped cilantro, lime juice, rice and remaining oil and toss until completely mixed.

Recipe from Gina's Skinny Recipes

**This rice was FANTASTIC!!!!! Definitely a keeper!!! In my opinion, it was BETTER than Chipotle's!!!!** And if your in a hurry, you could skip all the "rice cooking" steps and use Minute Rice to speed things up! I"m going to try that next time!

DINNER IDEA:

Taco Salads using Aztec Taco Shell bowls OR you could use flour tortilla's and make Burritos

• Aztec Taco Shells or Flour Tortillas
  
• Mixture of chopped Baby Spinach and Green Leaf Lettuce
• Cilantro Lime Rice (see above recipe)
  
• Seasoned Ground Beef or Chicken (using any brand Taco Seasoning Pack)
• Seasoned Black Beans (drain, rinse under cold water, place in microwave safe bowl to heat up. I put a couple tablespoons of chicken broth I had in the bowl before microwaving them to keep them from drying out. I also added a few dashes of garlic powder and ground cumin)....SO good!!
• Corn
• Homemade Pico de Gallo...combine chopped tomatoes, red onion, and cilantro. Season with salt/pepper, a little garlic powder and a few dashes of lime juice.
• Sour Cream
• Shredded Cheddar Cheese (or you could use a Mexican blend)
  

Roasted Red Pepper Dip

3/4 C Sharp White Shredded Cheddar Cheese (I had to buy in a block and shred myself)
4 oz Creme Cheese (softened)
1/4 C Sour Creme
1/4 C Mayo
1/4 C Roasted Red Peppers (diced)
2 Tsp tabasco
Salt to Taste
3 Green Onions (chopped)
2 Pieces of Bacon (cooked crispy and diced)

Blend all above ingredients in food processor until smooth. Chill before serving!

This dip is GREAT!!! I served it with a small grain crackers and it was a huge hit! Enjoy!!!