Loaded Ranch Dip

A loaded baked potato inspired this chip dip full of bacon, cheese, green onions, and ranch dressing mix. A delicious party dip or game day appetizer.

Well, the healthy recipes didn’t last long around here. Haha! Don’t get me wrong, I’m still doing my health challenge, and kicking butt I might add. I actually made this for New Year’s Eve and saved the recipe for now, just in time to inspire your game day grub!

I love good company, and good food, and this dip is insanely delicious! It’s basically a ranch dip (sour cream, mayo, and ranch mix) with all the fixings of a loaded baked potato: bacon, cheese, green onions. It’s thick and delicious! You will need sturdy crackers for this one. We used Sour Cream & Chive Triscuit Thin Crisps, but Wheat Thins would be yummy too.

This is definitely football food at it’s finest! Grab a cracker or two and get to snackin’! You’re going to love this loaded ranch dip!

Ingredients 1 cup light sour cream (I prefer Tillamook)1 cup light mayonnaise (I prefe…

Crockpot Green Chicken Chile Enchilada Soup

Delicious green chile chicken enchiladas in a creamy soup form. Dump it and forget about it slow cooker meal!

This soup is heavily adapted from my creamy crockpot enchilada chili. That was such a huge hit with my family and with so many readers ,that I had the idea to make a green chile chicken enchilada version. Green chile chicken enchiladas are one of my family’s favorite meals, so why not make it into soup form?!

And this soup has been equally loved. If you like green chile enchiladas then you are in for a mega treat with this soup. And just a heads up, I keep calling it a “soup” because it sounded a little redundant to title it “green chicken chile enchilada chili.” However, this is more of a chili type of soup and ends up being pretty thick after the cream cheese is added in.

And finally, just like the other enchilada chili, the toppings are key for the best ever soup. Our favorite cheese with this soup is pepper-jack — it is delicious! And other MUST haves: a fresh squeeze of lime…


Wow! It’s hot here, reeeeeally hot. So I decided to give the oven a break and made these vegan rice paper rolls with mango, mint, and avocado with aneasy peanut dipping sauce last night. Boy, were they good!! Homemade rice paper rolls make such an awesome light dinner on hot summer days. They’re healthy, low in calories, and super easy to make! Plus, they’re also a wonderful appetizer for parties. I mean just look at that color! We actually first tried rice paper rolls (or rice paper wraps, however you wanna call them) on a trip to Australia almost four years ago. We spent three whole months traveling the country and this was seriously the best time of our lives!! The Australia’s nature is just gorgeous and I could have stayed sooo much longer. I can’t wait to be back one day!But back to the vegan summer rolls! So we had lots of sushi and summer rolls while we were in Australia and as soon as I got home I just had to try make them myself. I think you could even refer to rice paper roll…

Broccoli Bacon Ranch Pasta Salad

Broccoli Bacon Ranch Pasta Salad – this delicious salad is loaded with veggies (broccoli, cherry tomatoes, sweet peas), sharp Cheddar cheese, pasta shells, and bacon! With so many veggies in this salad, you get both healthy food and comfort food all in one! The salad can easily be made gluten free by using gluten free pasta shells.

Use grape or cherry tomatoes and use them whole, uncut, – this will allow the salad to stay fresh longer in the refrigerator!

The salad is easy to put together, only 30 minutes from start to finish! It’s perfect for cook-outs, BBQ’s, parties, or as an easy weeknight dinner!

2 cups broccoli florets, blanched and chopped into smaller bites10 slices bacon, cooked, drained of fat, and chopped1 cup cherry tomatoes, whole1 cup shredded sharp cheddar cheese1 cup sweet peas, cooked8 oz pasta shells, cooked2/3 cup mayo1/2 cup milk1 or 2 tablespoons dry Ranch mix, or more, to taste
Instructions In a large bowl, combined chopped blanched broccoli, chopped cooked…

Butternut Squash, Kale, Pecan, Cranberry, Apple Salad

Butternut Squash, Kale, Pecan, Cranberry, Apple Salad with Maple-Lime Dressing – this healthy, gluten free salad combines lots of Autumn flavors and is a great side dish / appetizer during the Fall/Winter season!

Maple-Lime dressing is perfect for kale: it softens and balances its flavor. I really enjoyed this salad, and so did my husband who would usually not be into greens like kale. It’s all about the dressing and the right ingredients!  Kale does not overwhelm this salad: it’s just one of many ingredients that work really well together!

IngredientsRoasted Butternut Squash:1/2 pound butternut squash, peeled, seeded, and cubed into 1-inch cubes (Yields about 2 cups of uncooked cubed butternut squash)1 tablespoon olive oil1 tablespoon maple syrup1/4 teaspoon ground cinnamonRemaining Salad Ingredients:1 bunch chopped kale, thick stems removed (about 4 cups of packed chopped kale)1 sweet red apple, cored and chopped1 cup pecans, toasted1/2 cup dried cranberriesDressing3 tablespoons honey…