You’re not a bad mom,
You’re just hungry!
Smoky Jalapeno Pimento Cheese Deviled Eggs
- Yields: 12 deviled egg halves
- Prep Time: 15 minutes
- Total Time: 25 Minutes
Ingredients
- +6 large eggs
- +1/3 cup Skinny Blends Smoky Jalapeno Pimento Cheese
- +1 to 1 ½ tbs mayo
- +Optional toppings: chives & crispy bacon crumbles
Directions:
- +Boil the eggs
- +Peel and half cooked eggs, set aside cooked yolks
- +Mix the filling. In a bowl, add the cooked yolks, Skinny Blends Smoky Jalapeno Pimento Cheese, & mayo
- +Spoon or pipe the mixture into the Halved egg whites. Garnish with chives & crispy bacon crumbles.
Spicy Cheddar Pepper Jack Pimento Cheese Sausage Balls
- Yields: 24-30 sausage balls
- Prep Time: 10 minutes
- Bake Time: 20-22 min
Ingredients
- +1 lb sausage (mild or spicy)
- +1 cup Skinny Blendz Spicy Cheddar Pepper Jack Pimento Cheese
- +1 cup Bisquick
Directions:
- Preheat oven to 375. Line a baking sheet with parchment paper or lightly grease it.
- Mix it up: In a large bowl, combine sausage & Skinny Blendz Spicy Cheddar Pepper Jack Pimento Cheese.
- Roll it out: Shape mixture into 1-inch balls & place them on the prepared baking sheet about an inch apart.
- Bake: 20-22 minutes, or until golden brown and cooked through (internal temp 160F)
Skinny Spinach Artichoke-Stuffed Chicken Breast
- Serves: 4
- Prep Time: 10 min
- Cook Time: 25 min
Ingredients
- +4 boneless, skinless chicken breasts
- +3/4 cup Skinny Blendz Skinny Spinach Artichoke Dip
- +1 tbs olive oil or butter
- Optional garnish: chopped parsley and Skinny Blendz Skinny Pinata Sauce
Directions:
- Preheat oven to 375F.
- Prepare the chicken: Pat chicken dry. With a small knife, slice a pocket horizontally in the thickest part of each breast (careful! Don’t cut all the way through.)
- Stuff it: Spoon about 2-3 tablespoons of Skinny Blendz Skinny Spinach
- Artichoke Dip into each pocket. Secure with a toothpick.
- Season them: Brush each breast with olive oil or butter, then sprinkle with paprika.
- Sear & bake: Heat a skillet over medium-high heat. Sear breasts 2-3 minutes per side until golden. Transfer to a baking dish and bake 15-18 minutes, until internal temp hits 165F.
- Rest & serve: Let rest 5 minutes before serving. Slice to show off that creamy, dreamy filling.
Rowdy Ranch Potato Salad
- Serves: 6-8
- Prep time: 15 min
- Cook time: 15-20 min
Ingredients
- +2 lbs Yukon Gold or red potatoes, diced
- +1 cup Skinny Blendz Rowdy Ranch
- +2 tbs finely chopped celery
- +2 tbs finely diced red bell pepper
- +2 tbs parsley & crispy bacon bits, for garnish
Directions:
- Cook potatoes: Placed diced potatoes in a pot, cover with cold water with a pinch of salt, and bring to a boil. Cook until tender but firm, about 12-15 min. Drain and cool slightly.
- Mix the dressing: In a large bowl, combine Skinny Blendz Rowdy Ranch, celery and red bell pepper. Stir until smooth.
- Combine: Gently fold in the warm potatoes until coated.
- Chill: Refrigerate at least 30 min to all flavors to meld.
- Serve: Top with a sprinkle of chopped parsley and crispy bacon bits, if desired.
Sheet Pan Nachos with Skinny Pinata Sauce and Cheeky Cheese Dip
- Serves: 4-6
- Prep time: 10 minutes
- Cook time: 5 minutes
Ingredients
- +Tortilla chips (your fav kind)
- +Ground beef
- +Taco Seasoning
- +Mexican-style shredded cheese
- +Shredded Lettuce
- +Diced tomatoes
- +Diced red onion, sour cream, diced avocado & cilantro leaves (optional)
Directions:
- Preheat oven to 375F.
- Cook the ground beef, drain, & add taco seasoning according to package directions.
- Line a cooking sheet with parchment paper. Add tortilla chips, be generous. Evenly spread the cooked ground beef & shredded cheese.
- Heat 3-5 min until cheese is melted.
- Add the shredded lettuce, diced tomatoes, onions, sour cream, diced avocado & cilantro (optional)
- Drizzle the Skinny Blendz Skinny Pinata Sauce & Cheeky Cheese Dip.
Skinny Spinach Artichoke-Stuffed Chicken Breast
- Serves: 4
- Prep Time: 10 min
- Cook Time: 25 min
Ingredients
- +4 boneless, skinless chicken breasts
- +3/4 cup Skinny Blendz Skinny Spinach Artichoke Dip
- +1 tbs olive oil or butter
- Optional garnish: chopped parsley and Skinny Blendz Skinny Pinata Sauce
Directions:
- Preheat oven to 375F.
- Prepare the chicken: Pat chicken dry. With a small knife, slice a pocket horizontally in the thickest part of each breast (careful! Don’t cut all the way through.)
- Stuff it: Spoon about 2-3 tablespoons of Skinny Blendz Skinny Spinach
- Artichoke Dip into each pocket. Secure with a toothpick.
- Season them: Brush each breast with olive oil or butter, then sprinkle with paprika.
- Sear & bake: Heat a skillet over medium-high heat. Sear breasts 2-3 minutes per side until golden. Transfer to a baking dish and bake 15-18 minutes, until internal temp hits 165F.
- Rest & serve: Let rest 5 minutes before serving. Slice to show off that creamy, dreamy filling.