Buffalo Chicken Balls Hearty Stew Pub Fries Chicken Chili Nachos Impossibly Easy Chipotle Ranch Chicken Pizza

Slow-Cooker S'mores Dip

Sriracha Meatball Mini Boats

Easy Taco Bean Dip

Mini Fish Taco Boats

Mini Taco Salad Boats

Two-Ingredient Slow-Cooker Queso Dip

Tasty Tomato Salad

Nats Quiche And Salad

Pasta Tuna-mayonnaise Salad

Tunisian Grilled Salad

SuperfoodSalad

Shrimp Fried Rice

Simple Salad

Chicken Mushroom

Salad

Goats Cheese Salad

Chicken And Avocado Salad

Buffalo Chicken BallsIngredientsBuffalo Chicken Balls 1/4 cup Buffalo wing sauce 2 tablespoons butter, melted 1 egg 2 cups diced deli rotisserie chicken 2 cups shredded sharp Cheddar cheese (8 oz) 1/2 cup sliced green onions (8 medium) 1 cup Original Bisquick™ mix For Serving Additional Buffalo wing sauce 1 cup blue cheese dressing 1 cup carrot sticks 1 cup celery sticks Directions Heat oven to 350°F. Line 2 large cookie sheets with sides with foil. Spray foil with cooking spray. In large bowl, beat 1/4 cup wing sauce, the melted butter and egg with whisk; stir in chicken, cheese and onions. Sprinkle Bisquick™ mix over mixture, and use hands to fully mix in. Slightly wet hands with water for easier shaping; shape mixture into 1 1/4-inch balls (about 36); place 1 inch apart on cookie sheets. Bake, rotating pans once halfway through, 23 to 25 minutes or until light brown and cooked through in center. Immediately remove from cookie sheet. Using spoon, drizzle with additional wing sauce. Serve warm with dressing and carrot and celery sticks.

Hearty Stew Pub FriesIngredients1 bag (24 oz) frozen potato wedges with skins 1 pouch Progresso™ hearty vegetable stew with beef 2 cups shredded sharp Cheddar cheese (8 oz) 1/2 cup crumbled blue cheese 1/4 cup chopped green onions Directions Heat oven to 425°F. Spray large cookie sheet with cooking spray. Bake potato wedges on cookie sheet as directed on bag, stirring halfway through. Meanwhile, heat stew as directed on pouch. Mound baked potato wedges in 10-inch ovenproof skillet. Sprinkle 1 cup of the Cheddar cheese over wedges. Pour stew over cheese and wedges. Top with remaining Cheddar cheese. Bake 5 to 7 minutes longer or until cheese is melted. Top with blue cheese and onions. Serve immediately.

Chicken Chili NachosIngredients1 bag (11 oz) thick cut tortilla chips 1 1/2 cups shredded pepper Jack cheese (6 oz) 1 pouch Progresso™ Southwest style white chicken chili with beans 1 1/2 cups shredded Mexican 4-cheese blend (6 oz) 1 avocado, pitted, peeled and cut into pieces 3/4 cup chopped red bell pepper 1/2 cup chopped red onion 1/4 cup sliced jalapeño chiles Hot sauce Directions Heat oven to 375°F. Pour entire bag of tortilla chips in even layer on ungreased 15x10x1-inch cookie sheet with sides. Sprinkle pepper Jack cheese over entire layer of chips. Bake about 5 minutes or until cheese is melted. Meanwhile, heat chili as directed on pouch. Pour chili evenly over chips; top with Mexican cheese blend. Bake 5 minutes longer or until cheese is melted. Top with avocado, bell pepper, onion and chiles. Serve immediately with hot sauce.

Impossibly Easy Chipotle Ranch Chicken PizzaIngredients2 cups Original Bisquick™ mix 2 cups shredded pepper Jack cheese (8 oz) 1/2 cup hot water 1/3 cup chipotle ranch dressing 5 tablespoons chopped fresh cilantro 1 1/2 cups shredded deli rotisserie chicken 1 cup chopped tomato Directions Heat oven to 400°F. Spray 12-inch pizza pan with cooking spray. In medium bowl, stir Bisquick™ mix, 3/4 cup of the cheese and the hot water with spoon until soft dough forms. Press dough evenly in pizza pan. Bake 8 minutes. Spread dressing evenly over partially baked crust. Sprinkle 4 tablespoons of the cilantro and 3/4 cup of the cheese on dressing. Top with chicken, tomato and remaining 1/2 cup of the cheese. Bake 8 to 10 minutes or until edges of crust are golden brown. Sprinkle with remaining fresh cilantro.

Slow-Cooker S'mores DipIngredients1 bag (12 oz) milk chocolate chips 1 bag (10 oz) large marshmallows 1/2 cup heavy whipping cream 1 teaspoon vanilla Graham crackers, strawberries and additional marshmallows for dipping Directions Spray 3- to 4-quart slow cooker with cooking spray. Place chocolate chips and marshmallows in slow cooker. In small bowl, mix heavy cream and vanilla. Pour into slow cooker, and stir together. Cover and cook on Low heat setting 1 1/2 to 2 hours, stirring halfway through. Serve with choice of dippers.

Sriracha Meatball Mini BoatsIngredients1 lb lean (at least 80%) ground beef 1 tablespoon Old El Paso™ taco seasoning mix (from 1-oz package) 2 tablespoons plus 1 teaspoon Sriracha sauce

1 can (4.5 oz) Old El Paso™ chopped green chiles 1/2 cup mayonnaise 12 Old El Paso™ Taco Boats™ mini soft flour tortillas Make it FRESH toppings, as desired (see below) Directions Heat oven to 400°F. Line 15x10x1-inch pan with foil; place wire rack in pan. In medium bowl, stir together beef, taco seasoning mix, 2 tablespoons of the Sriracha sauce and the chiles. Shape mixture into 24 (1 1/2-inch) balls; place on rack. Bake 18 to 20 minutes or until thoroughly cooked and no longer pink in center. Meanwhile, in small bowl, mix mayonnaise and remaining 1 teaspoon Sriracha sauce. Heat boats as directed on package. Fill each warmed boat with 2 meatballs and Sriracha mayonnaise. Serve with Make it FRESH toppings.

Easy Taco Bean DipIngredients1 lb lean (at least 80%) ground beef 1 package (1 oz) Old El Paso™ taco seasoning mix 1 can (16 oz) Old El Paso™ refried beans 1 can (4.5 oz) Old El Paso™ chopped green chiles 1/2 cup Old El Paso™ Thick ‘n Chunky salsa (any variety) 1 1/2 cups shredded Mexican cheese blend (6 oz) Tortilla chips, as desired Make it FRESH toppings, as desired (see below) Directions In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is coated with seasoning, stirring occasionally. Add beans, chiles, salsa and cheese. Cook over medium-high heat 4 to 5 minutes, stirring frequently, until thoroughly heated. Serve immediately with tortilla chips and Make it FRESH toppings.

Mini Fish Taco BoatsIngredients12 frozen fully cooked breaded fish tenders 1 1/2 cups coleslaw mix 2 tablespoons lime-cilantro dressing 1 tablespoon chopped fresh cilantro 1/2 cup mayonnaise 1 teaspoon Old El Paso™ taco seasoning mix (from 1-oz package) 1 teaspoon fresh lime juice 12 Old El Paso™ Taco Boats™ mini soft flour tortillas Make it FRESH toppings, as desired (see below) Directions Bake fish tenders as directed on package. Meanwhile, in medium bowl, stir together coleslaw mix, dressing and cilantro. In small bowl, mix mayonnaise, taco seasoning mix and lime juice. Heat boats as directed on package. Fill each warmed boat with cooked fish tender and a heaping tablespoon coleslaw. Top with taco mayonnaise. Serve with Make it FRESH toppings.

Mini Taco Salad BoatsIngredients12 Old El Paso™ Taco Boats™ mini soft flour tortillas 1 tablespoon vegetable oil 1 lb lean (at least 80%) ground beef 1 package (1 oz) Old El Paso™ taco seasoning mix 1 cup finely shredded lettuce Make it FRESH toppings, as desired (see below) Directions Heat oven to 400°F. Lightly brush boats with oil to coat entirely, and place on ungreased cookie sheet; bake 4 to 5 minutes or until browned on rim--boats will get crisp as cooled. Set aside. In 10-inch nonstick skillet, cook beef over medium-high heat 5 to 7 minutes, stirring frequently, until thoroughly cooked; drain. Sprinkle with taco seasoning mix. Cook until beef is coated with seasoning, stirring occasionally. To serve, divide lettuce and taco meat evenly among crisped boats; serve with Make it FRESH toppings.

Two-Ingredient Slow-Cooker Queso DipIngredients1 loaf (16 oz) prepared cheese product, cut into cubes 1 can (14.5 oz) Muir Glen™ organic fire roasted diced tomatoes with medium green chiles, undrained Food Should Taste Good™ cantina tortilla chips, as desired Directions In 2 1/2- to 3 1/2-quart slow cooker, place cubed cheese and tomatoes. Cover; cook on Low heat setting 2 to 3 hours or until cheese is melted. Stir until smooth. Scrape down side of cooker with rubber spatula to help prevent edge of dip from scorching. Serve with chips. Dip will hold on Low heat setting up to 2 hours; stir occasionally.

Tasty Tomato SaladIngredients

For one person: - 2 tomatoes - half an onion - fresh basil leaves - some mozzarella - olive oil - vinegar - salt

MethodDice the tomatoes, chop the half onion very finely, dice the mozzarella, and mix. for the dressing, chop the basil leaves finely as well, add some olive oil, vinegar, and salt. Season your salad and enjoy.

Nat’s Quiche And Salad

Ingredients 1 packed mix (can get a asda price one) or a can or mac and cheese (again asda

price!) 1 pot of cottage cheese (also as you guessed asda price about 500g) 2 eggs. and bagged salad crutonts and what ever else you want with a salad

MethodCook pasta packed mix, till soft (if using mac and cheese from a tin no need to cook just jump straight to the next step). once packed mix cooked (or mac and cheese) place either in a mixing bowl with the cottage cheese and mix it in, sometimes depending on the sauce it can look a bit gross. now break both eggs into the mixture and give it a good mixing with a fork or a spoon. place in a pyrex dish and put in the over for about 40 minutes, till its not runny inside, golden brown on top, leave to stand for about 10-15 minutes to cool inside and firm up more. and wallah - cut in how ever many you pieces you want (taste even greater served cold!) and add your salad or what ever you want with it

Pasta Tuna-mayonnaise SaladIngredients

Penne pasta 1 tin of tuna 1 tin of sweetcorn cucumber mayonnaise

MethodCook penne pasta according to the packet instructions, when cooked, drain & leave to cool completely. Cook sweetcorn in pan of boiling water for 5 minutes until cooked, drain. Whilst cooking sweetcorn , cut the cucumber into squares or cut the way you like. Drain the sweetcorn , get the pasta , put the tuna , sweetcorn & cucumber all in 1 big bowl . Then grab the mayonnaise and mix it in the bowl with the ingredients then put the bowl in the fridge to cool a little while longer. Grab whenever you hungry once pasta is cooled

Tunisian Grilled SaladIngredients

- fresh tomatoes and green chilies (quantity is up to you, you should generally have as much tomatoes as chilies)

- 2 or 3 garlic cloves (more if you want) - olive oil - salt - coriander - eggs (one or two eggs per person) - olives (green or black) - tuna

MethodGrill the tomatoes, chilies, and garlic on a pan (you know they're done when their skin is blackish and peeling). when they're done, take off the fire, put them in a plastic bag (it will make the skin come off more easily) and peel them. chop the tomatoes and chilies very finely, crush the garlic and mix everything in a plate. Don’t season or anything right away. This salad is kept in the fridge as it is. When serving, add olive oil, salt, coriander, and decorate with olives, tuna and a hardboiled egg

Superfood Salad!!Ingredients

1 salmon fillet (or chicken if you prefer) 1 ripe avocado 1 or 2 ready cooked beetroots (you can buy them in packs of 4 from most

supermarkets) 1 serving of lentils and quinoa drizzle of balsamic glaze you can also add things like broccoli and rocket if you want extra veggies.

MethodPre-heat the oven to 180 degrees. Scoop out the avocado and thinly slice the beetroot. Season the salmon fillet with salt and pepper, wrap it in tin foil then place it on a baking tray in the oven. Cook the salmon fillet for 15 minutes while preparing the quinoa and lentils. Once everything is cooked place it all on a place and squirt a little balsamic glaze over it.

Shrimp Fried RiceIngredients

Shrimps any veggies meat peas chopped carrots eggs cook for about 10 minutes

MethodUse rice that is already cooked or leftovers. Then put meat inside the pot. Beat up eggs and spread them in the pot. Put veggies last.

Simple SaladIngredients

Capsicums-different colours radishes red onion celery cucumber snow peas anything else you like cherry tomatoes

big bag of lettuce-any kind balsamic vinegar salt and pepper

MethodBasically chop everything up except the tomatoes and lettuce, and place in a big air tight container, give it a shake to mix and chuck in the fridge.there, now all you have to do when you want a salad, is wash the amount of lettuce you want then grab a handful of your vegies and chuck on top. Top off with your tomatoes, sprinkle some balsamic vinegar on top and add some salt and pepper.

Chicken Mushroom SaladIngredients

Quarter of red bell pepper 1 chicken leg 4 fresh mushrooms or (1/8 cup of canned mushrooms) salt pepper chili powder sour cream

MethodHeat a pan at medium heat. Add butter and let melt. While butter is melting chop chicken, mushrooms and red pepper. Put chopped chicken,mushrooms and red pepper in pan and add salt,pepper and chili powder. Cook for 5 minutes stirring it around constantly. Put onto plate add sour cream and mix together.

Goats Cheese SaladIngredients

Goats cheese bacon lettuce (own choice) rucola (optional) cucumber tomatoes honey mustard olive oil lemon salt and pepper thyme

MethodHeat up the oven at about 180 degrees celsius. put the goats cheese in an oven tray and wait for the oven to heat up. to make the dressing, put about 2 tablespoons honey, and 2 tablespoons mustard (spicy) in a bowl. Add about 3 tablespoons olive oil and a squeeze of lemon juice. Season with salt, pepper and good dose of thyme, and stir until a cohesive mixture. once, the oven is hot, put the goats cheese in the oven, set it at about 10 minutes, check every now and then to see if it is melting a bit. in a pan, put in your shredded bacon, don't make it to crispy, simply cook it through thoroughly. when the goats cheese is done, assemble the salad. Toss the dressing through the salad, rucola is a great choice, and the chopped up cucumber and tomatoes. Top it off with the bacon and goats cheese and enjoy!!

Chicken And Avocado SaladIngredients

Large handful of rocket 1 chicken breast 1 avocado small amount of grated cheese your favourite salad dressing or just a drizzle of olive oil and balsamic vinegar add boiled potatoes if you want carbs!

Method1. Season the chicken and cook it in the oven (according to packaging).2. Scoop out the avocado onto a bed of rocket and grate some cheese over it.3. Season with a little salt.4. Dress the salad.3. Once the chicken's done, slice it into chunks and mix into the salad.