Jalapeno Poppers

It's the time of season again when you're thinking about game food!!! Look no further, these delicious jalapeno poppers are a crowd pleaser! They are especially easy if you've been growing peppers in your garden this summer!

Ingredients:

8 Small Jalapeno Peppers

1/2 cup of shredded Cheddar

2 Tbsp cream cheese (low/non fat)

1-2 Tbsp Mayo

Eggs (for the dipping)

wheaties & whole wheat ritz crackers (for coating)

Directions:

Slice peppers down the middle long ways and de-seed. 

Mix remaining ingredients together, smash it into the peppers, dip in egg and roll in the "breading".

Bake for 30 minutes on 350.

Want to pre-make the peppers? Go ahead, they freeze really well! Follow directions for assembly but do no bake. Instead, lay peppers on a tray covered with wax paper and freeze. Once frozen stick in a baggie and take out what you need when you need them.

Baking time remains the same for frozen peppers.

**Thanks to Sarah for sharing this recipe**

Sweet Potato Spears

EXCELLENT side dish and alternative to regular potatoes.

Ingredients:

2 large sweet potatoes, washed, pealed and cut into spears

1/4 cup of water

1 tbsp kosher salt

2 tbsp honey

1 tbsp brown sugar

1 tsp cayanne pepper

1/2 tsp black pepper

1 tbsp apple cider vinegar

2 tbsp butter/margarine, melted

Directions:

Turn broiler on high.

Place sweet potato spears in microwave safe dish, add water.  Cover and microwave for 10 minutes.

Place sweet potatoes in glass baking dish and sprinkle with kosher salt. 

Combine remaining ingredients in a bowl and stir. Pour over sweet potatoes and toss.

Broil until tender and slightly brown. (approx 20 min)

Jerk Chicken

This recipe comes from Kraft and  is such a great alternative to the regular bbq chicken. If you've ever been to Jamaica or the Caribbean it will definitely take you back there.

Jerk - style Chicken

Ingredients:

1 envelope GOOD SEASONS Italian Dressing Mix 
2 Tbsp. firmly packed brown sugar 
2 Tbsp. oil 
2 Tbsp. soy sauce 
1 tsp. ground cinnamon 
1/2 tsp. ground red pepper (cayenne) 
4 boneless skinless chicken breasts

Directions:

MIX all ingredients except chicken in large shallow dish until well blended. 

ADD chicken; turn over to evenly coat both sides. Cover and refrigerate 1 hour to marinate. Drain; discard marinade. 

PREHEAT greased grill to medium heat. Grill chicken 20 to 25 minutes or until cooked through, turning frequently.

Suggestion:

Pair with Sweet Potato Spears

Sundried Tomato Garlic Dip

This has quickly become a favorite - people are always asking for the recipe. I highly recommend it! It's a good crowd pleaser for parties and get togethers.

INGREDIENTS:
1 tub Reduced Fat Cream Cheese (8oz)
1/2 cup Reduced Fat Miracle Whip
1/2 cup Sundried Tomatoes, drained & chopped (the ones that are packed in oil)
2 TBS chives
1 clove garlic
1 TSP fresh ground black pepper

Mix all the ingredients together in a bowl. Best to let refrigerate overnight if possible. If not, allow at least 3-4 hours in fridge before serving.
Serve with your favorite crackers, veggies, or bread!

Pasta Salad

This is a great side dish or a perfect dinner if you add some grilled chicken on top! Grilled Shrimp are also a great way to turn this side dish into a yummy meal!

INGREDIENTS:
1/2 package of penne or rotini pasta (tri color rotini gives the dish some added color!) If you are making a large bowl of it, use a whole box of pasta and double the below ingredients.
1/2 green pepper, chopped
1/2 red pepper, chopped
1/2 red onion, chopped
1 1/2 cup feta cheese, crumbled
1/2 cup black olives, drained
3-4 TBS Balsamic Vinagrette Dressing or Roasted Garlic Dressing (my favorite is Kraft Light Sicilian Roasted Garlic Balsamic Vinaigrette)
2 TBS Italian Seasoning
Optional: 1 jalapeno, sliced (if you like spice)
Optional: 2 grilled chicken breasts, cooked & sliced or grilled shrimp cooked to liking. The chicken turns out best if it is marinated for a few hours in the dressing.

HOW TO MAKE:
Cook Penne pasta according to package directions. Drain well.
Throw pasta in a large bowl, add the red & green pepper, onion, black olives, feta cheese, italian seasoning, jalapenos (if desired) and dressing. Stir gently.
Refrigerate for several hours.
Stir gently again before serving. If dry, add another TSP of dressing before serving. Add grilled chicken or shrimp on top if eating as a meal. Enjoy!

Summer Vegetable Medley

This is another perfect summer side dish and super easy. I highly recommend getting only FRESH squash and/or zucchini for this (the tomatoes are canned).

Ingredients:
2 large squash and/or zucchini - peeled (can be both, or all just one or a combo)
1 large can diced tomatoes with seasonings added (recommend Hunts with basil, oregeno & garlic, but anything similiar works)
2 TBS Italian Seasoning
Salt & Pepper (to taste)

How to Make:
Slice squash/zucc and then cut into quarters.
Throw into a medium disposable square alum pan or similiar dish.
Add can of diced tomatoes, gently stir.
Add Italian Seasoning & s&p to taste.

To Cook:
Option 1. Place alum foiler over pan and throw on top rack of grill, let cook for about 20 minutes or until zucc/squash is tender.
Option 2. Place cooking pan in oven, 375degrees, with alum foil on top. Let cook for about 20 min or until the zucc/squash is tender. (check often since oven times can vary)

Cucumber Tomato Salad

This is definitely a summer recipe, when cucumbers & tomatoes are at their best. Super quick and easy to make as a side dish for a summer cook-out!

Ingredients:
2 large cucumbers, peeled, sliced and quartered
3 medium to large fresh tomatoes, washed, cut in halves and quartered
3 TBS Italian Seasoning
Zesty Italian (fat free is best) Dressing
EVOO
salt & pepper (to taste)

How to Make:
Throw the cucumbers & tomatoes into a serving dish, drizzle with a small amt of EVOO (no more than 1 tsp). Add 3 TBS Italian Seasoning. Add 2-3 TBS Zesty Italian Dressing (more or less to taste). Add a dash of s&p to taste. Let sit in refrigerator for at least 2-4 hours before serving. Toss before serving. Enjoy!