This rich and delicious, easy-to-make, dip is sure to be a winner at your next game-time or holiday get together!

2 (8 ounces each) packages cream cheese, cubed
1 (12 ounce) can evaporated milk
8 ounces Gouda cheese, shredded
1 cup shredded cheddar cheese
2 tablespoons chopped chipotle pepper in adobo sauce
1 teaspoon ground cumin
2 cups diced fully cooked ham
Tortilla chips or fresh vegetables

1. Combine the first 6 ingredients in a 3-quart slow cooker. Cover and cook on Low for 40 minutes.

2. Stir in the ham; cover and cook an additional 20 minutes or until heated through. Serve warm with tortilla chips or fresh vegetables. Makes 7 cups.

Emily

2 (3/4 ounce) rectangular taco shells
1/2 cup fat-free refried beans
3 tablespoons shredded nonfat cheddar cheese
1 tomato, chopped
1/2 cup shredded lettuce
2 tablespoons nonfat sour cream
2 tablespoons salsa
1 tablespoon chopped green chiles (from can), optional

1. Preheat oven to 350 degrees F.

2. Place the taco shells on a baking sheet. Spread the refried beans evenly in the bottoms of the shells. Top each with 1/2 of the cheese. Bake until hot and the cheese is melted, about 8 minutes.

3. Top each chalupa with 1/2 of the tomato, lettuce, sour cream, salsa and chiles (if using).

Per Serving: 200 calories, 5 g Total Fat, 1 g Saturated Fat, 1 mg Cholesterol, 510 mg Sodium, 30 g Total Carbohydrate, 6 g Dietary Fiber, 10 g Protein, 191 mg Calcium.

1 (14 ounces) bag frozen broccoli, thawed
4 cups (cubed or chopped) cooked chicken
4 cups cooked rice*
1 (10.5 ounces) can cream of chicken soup
1 (10-3/4 ounces) can cheddar cheese soup
1/2 cup mayonnaise
1 (8 ounces) container sour cream
1 cup shredded sharp cheddar cheese
1 small jar chopped pimentos
1 (6 ounces) package French fried onions

1. Place broccoli in bottom of a 9×13-inch baking dish; top with the chicken.

2. In a large bowl, combine all the remaining ingredients except the French fried; pour over the chicken. Sprinkle the onions over the top.

3. Bake at 350 degrees F. for 30 minutes or until hot and bubbly and the onions are lightly browned. Makes 8 servings.

* I used minute rice prepared according to the package directions.

1 medium head of cabbage, core removed and cut into wedges
1large onion, peeled and cut into wedges
1/2 cup melted butter
1/4 cup all-purpose flour
1 cup crushed saltine crackers
2 cups shredded cheddar cheese
2 cups milk

1. Place the cabbage and onion wedges in a large pot; cover with water. Bring to a boil over medium-high heat. Cook until tender; drain.

2. Add the remaining ingredients to the drained cooked cabbage; stir to blend. Pour into a buttered 13×9-inch casserole. Bake at 350 degrees F. for 25 to 30 minutes or until lightly browned on top and sauce is thickened. Makes 8 servings.

Emily

This hearty appetite satisfying dinner will have your family asking for “more”!

1-1/2 cups small shells pasta, uncooked
2 pounds lean ground beef
3/4 cup chopped onion
3/4 cup chopped green bell pepper
1 (15 ounce) can tomato sauce
1 (14 ounce) jar pizza sauce
1 cup beef broth
2 tablespoons chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic powder
Salt & Pepper (to taste)
1 (4 ounce) can mushroom pieces & stems
2 (2.25 ounce each) cans sliced ripe olives
1 (11 ounce) can Mexicorn
1 (15.5 ounce) can chili hot beans
2 cups shredded cheddar cheese

1. Cook the pasta according to the package directions using minimum cook time; drain. Meanwhile, in a large skillet over medium-high heat cook the ground beef, onion and green pepper until the meat is no longer pink and the vegetables are tender; drain.

2. Add the remaining ingredients in the order listed stirring to blend; pour into a 13 x 9-inch baking dish.

3. Bake at 350 degrees F. for 25 to 30 minutes or until hot and bubbly. Makes 8 to 10 servings.

Emily

2 pounds lean ground beef
1 medium onion, chopped
2 cups water
1-1/2 cups penne rigate pasta (or pasta of your choice)
1 (10-3/4 ounces) can condensed cheddar cheese soup
1 (4 ounces) can chopped green chilies
1 (2.25 ounces) can sliced ripe olives
1 cup salsa (I used Pace Thick and Chunky hot)
Salt & pepper to taste
1 cup shredded cheddar cheese

1. In a large skillet over medium-high heat, cook the ground beef and onion until meat is no longer pink and onions are tender; drain.

2. Add the water and bring to a boil; stir in pasta. Cover and simmer over medium heat until pasta is tender; about 10 to 15 minutes.

3. Stir in the soup, green chilies, olives, salsa, salt and pepper; cover and simmer until hot and bubbly. Remove from the heat; sprinkle cheddar cheese over meat mixture. Cover and let stand until the cheese is melted. Makes 6 servings.

Emily

2 cups fresh broccoli florets
2 (5 ounces each) cans tuna packed in water, drained
2 cups shredded Cheddar cheese
3/4 cup all-purpose baking mix (Bisquick)
3/4 cup sour cream
3/4 cup milk
3 eggs

1. Preheat oven to 350 degrees F. Spray an 8-inch square baking dish with nonstick cooking spray.

2. Sprinkle broccoli, tuna and 1-1/2 cups of the Cheddar cheese in bottom of baking dish.

3. In a large bowl, combine the baking mix, sour cream, milk and eggs with wire whisk until blended; pour over tuna mixture in baking dish.

4. Bake 30 to 40 minutes or until a knife inserted in center comes out clean. Sprinkle top with the remaining 1/2 cup Cheddar cheese; let stand 5 minutes before serving. Makes 6 servings.

Emily

A super easy way to enhance the flavor of ordinary cooked broccoli!

1 (10-3/4 ounces) can condensed cheddar cheese soup
1/4 cup milk
4 cups frozen broccoli florets

1. Stir the soup and milk in a 2-quart microwavable casserole; add the broccoli. Cover the dish with plastic wrap.

2. Microwave on High for 8 minutes or until the broccoli is crisp-tender, stirring once halfway through cooking time. Makes 6 servings.

Emily

Nonstick cooking spray
1 to 2 tablespoons olive oil
1/2 to 3/4 cup shredded Cheddar, Jalapeño Jack or Monterey Jack cheese

1. Spray a small, heavy bottomed, nonstick skillet with cooking spray; place over medium-high heat.

2. Add the oil and then the cheese. The cheese will melt, bubble and spread to fill the bottom of the skillet.

3. Let the cheese fry until it is crisp and brown around the edges. Use a thin spatula to lift up an edge; if the cheese is well browned, flip it over and fry the other side until it is also well browned.

4. Remove from the skillet and drain on paper towel; allow it to lie flat to cool. Break it into pieces and it is ready to eat.

This makes 2 servings, each containing 1 gram of carbohydrate, no fiber and 11 grams of protein.

Emily

1 (8 ounces) package cream cheese, softened
1/2 cup mayonnaise
1-1/2 cups shredded cheddar cheese
2 tablespoons chopped onion
1 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
8 slices bacon, cooked crisp and crumbled

1. Preheat the oven to 350 degrees F.

2. In a medium mixer bowl, beat the cream cheese and mayonnaise until smooth. Stir in the cheese, onion, parsley and garlic powder until well combined. Spread the mixture evenly on the bottom of a 9-inch glass pie plate.

3. Sprinkle the crumbled bacon over the top and bake for 15 minutes. Makes 12 servings each with 2 grams of carbohydrates, a trace of fiber and 7 grams of protein.

Emily