Fiesta Chicken Pasta Salad

Sorce	Caebryn
Caloric	:1 Serving: Calories 340 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 5 g); Cholesterol 50 mg; Sodium 1090 mg; Total Carbohydrate 45 g (Dietary Fiber 3 g); Protein 23 g Percent Daily Value*: Vitamin A 16 %; Vitamin C 44 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:25 min Makes:4 servings 1 package Betty Crocker® Suddenly Salad® classic pasta salad mix 1/3 cup sour cream 3 tablespoons water 1/2 teaspoon chili powder 1 cup cherry tomato halves 1/2 cup julienne strips green bell pepper 2 green onions, chopped 1 cup cubed cooked chicken or roast beef Tortilla chips 1/2 cup shredded Cheddar cheese (2 ounces) Old El Paso® salsa (any variety)
Instructions	1. Fill 3-quart saucepan 2/3 full of water. Heat to boiling. Add contents of Pasta-Vegetable pouch to boiling water. Gently boil about 12 minutes or until pasta is tender; drain. Rinse with cold water until chilled; drain. 2. Stir together Seasoning mix, sour cream, water and chili powder in large bowl. Stir in pasta-vegetable mixture, tomatoes, bell pepper, onion and Parmesan Topping. Stir in chicken. 3. Line serving plate with tortilla chips. Mound salad onto chips; sprinkle with Cheddar cheese. Serve with salsa. Refrigerate any remaining salad. High Altitude (3500-6500 ft) Boil 15 minutes.

Chipotle Black Bean Dip

Sorce	hollywoodnorth
Caloric	:1 Serving: Calories 45 (Calories from Fat 30); Total Fat 3g (Saturated Fat 2g, Trans Fat ncg); Cholesterol 10mg; Sodium 150mg; Total Carbohydrate 2g (Dietary Fiber 1g, Sugars ncg); Protein 2g Percent Daily Value*: Vitamin A 6%; Vitamin C 2
Ingridients	Prep Time:15 min Start to Finish:40 min Makes:15 servings (2 tablespoons each) 2 large dried chipotle chiles 1 cup Old El Paso® Thick 'n Chunky salsa 1/2 cup jalapeño black bean dip 2 tablespoons chopped fresh cilantro 1 cup shredded Colby-Monterey Jack cheese (4 ounces) 2 medium green onions, chopped (2 tablespoons) Sweet red cherry chile half, if desired Tortilla chips, if desired
Instructions	1. Heat oven to 350ºF. Cover chiles with boiling water; let stand 10 minutes. Drain chiles and remove seeds. Chop chiles 2. Mix chopped chiles, salsa and bean dip; stir in cilantro. (If making ahead, cover and refrigerate up to 24 hours.) Spoon into shallow 1-quart ovenproof serving dish. Sprinkle with cheese. 3. Bake about 15 minutes or until mixture is hot and cheese is melted. Sprinkle with onions. Garnish with chile half. Serve with tortilla chips.

Taco Salad Dip

Sorce	easy
Caloric	:1 Serving: Calories 45 (Calories from Fat 15); Total Fat 2g (Saturated Fat 1g, Trans Fat 0g); Cholesterol 10mg; Sodium 250mg; Total Carbohydrate 4g (Dietary Fiber 1g, Sugars 0g); Protein 3g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%;
Ingridients	Prep Time:20 min Start to Finish:20 min Makes:28 servings (2 tablespoons each) 1/2 lb lean (at least 80%) ground beef 1/4 cup finely chopped green bell pepper 1 small onion, finely chopped (1/4 cup) 1 can (16 oz) Old El Paso® refried beans 1 can (8 oz) tomato sauce 1 package (1.25 oz) Old El Paso® taco seasoning mix 2 drops red pepper sauce 1 clove garlic, finely chopped 1/2 cup sour cream 1 tablespoon shredded Cheddar cheese 1/8 teaspoon chili powder Finely shredded lettuce, if desired Additional shredded Cheddar cheese, if desired Corn chips, if desired
Instructions	1. In 1 1/2-quart microwavable casserole, crumble beef. Cover loosely; microwave on High 2 minutes 30 seconds to 3 minutes 30 seconds or until beef is thoroughly cooked. Stir and drain. 2. Stir in bell pepper, onion, beans, tomato sauce, seasoning mix, pepper sauce and garlic. Cover tightly; microwave on High 3 minutes. Stir; spread mixture in 9-inch microwavable pie plate. Cover; microwave on High 3 to 4 minutes or until hot and bubbly. 3. In small bowl, mix sour cream, 1 tablespoon Cheddar cheese and the chili powder. Spread over beef mixture. Sprinkle with lettuce and additional Cheddar cheese. Serve with corn chips.

Refried Bean Roll-Ups

Sorce	Nial
Caloric	:1 Serving: Calories 410 (Calories from Fat 110 ); Total Fat 12 g (Saturated Fat 4 g); Cholesterol 20 mg; Sodium 920 mg; Total Carbohydrate 67 g (Dietary Fiber 10 g); Protein 18 g Percent Daily Value*: Vitamin A 8 %; Vitamin C 10 %; Calciu
Ingridients	Prep Time:10 min Start to Finish:15 min Makes:4 servings 1 can (16 ounces) Old El Paso® refried beans 1/2 cup Old El Paso® salsa (any variety) 1/2 teaspoon chili powder 8 Old El Paso® flour tortillas (8 inches in diameter) 1 cup shredded lettuce 1/2 cup shredded Monterey Jack cheese (2 ounces)
Instructions	1. Mix beans, salsa and chili powder in 1-quart saucepan. Heat over medium heat about 5 minutes, stirring occasionally, until warm. 2. Spoon about 1/4 cup of the bean mixture onto center of each tortilla; spread slightly. Top with lettuce and cheese. Fold over sides and ends of tortillas. Serve with additional salsa if desired.

Vegetable Egg Fajitas

Sorce	garylau
Caloric	:1 Serving: Calories 320 (Calories from Fat 135); Total Fat 15g (Saturated Fat 4g, Trans Fat ncg); Cholesterol 320mg; Sodium 550mg; Total Carbohydrate 34g (Dietary Fiber 3g, Sugars ncg); Protein 15g Percent Daily Value*: Vitamin A 22%; Vita
Ingridients	Prep Time:25 min Start to Finish:25 min Makes:4 servings 6 eggs 1/3 cup milk 1 tablespoon margarine or butter 1 medium bell pepper, cut into 1/4-inch strips 1 medium onion, thinly sliced 1 tablespoon fajita seasoning mix (from 1.25-ounce envelope) 4 Old El Paso® flour tortillas for burritos (8 inch) (from 11.5-ounce package) 1/2 cup Old El Paso® Thick 'n Chunky salsa
Instructions	1. Beat eggs and milk with fork; set aside. 2. In 12-inch skillet, melt margarine over medium-high heat. Cook bell pepper, onion and seasoning mix in margarine about 4 minutes, stirring occasionally, until vegetables are tender. Remove vegetables from skillet; keep warm. 3. Reduce heat to medium; pour egg mixture into skillet. As mixture begins to set at bottom and side, gently lift cooked portions with spatula so that thin, uncooked portions can flow to bottom. Avoid constant stirring. Cook 3 to 4 minutes or until eggs are firm but still moist. 4. Spoon one-fourth of the egg mixture onto center of each tortilla; top with vegetables. Fold right and left sides of tortilla over mixture, overlapping. Top each fajita with 2 tablespoons salsa.

Easy Spinach Dip Wreath

Sorce	skittlesstilo
Caloric	:1 Serving: Calories 220 (Calories from Fat 65 ); Total Fat 7 g (Saturated Fat 2 g); Cholesterol 30 mg; Sodium 270 mg; Total Carbohydrate 31 g (Dietary Fiber 1 g); Protein 6 g Percent Daily Value*: Vitamin A 18 %; Vitamin C 2 %; Calcium 6
Ingridients	Prep Time:10 min Start to Finish:10 min Makes:12 servings 1 round uncut loaf (about 9 inches in diameter) Hawaiian or sourdough bread 1 1/2 cups spinach dip Rosemary sprig, if desired Miniature yellow cherry tomatoes, if desired Cranberries, if desired Red bell pepper pieces, if desired
Instructions	1. Cut and hollow out 3-inch-wide ring on top of bread loaf to within 1/2 inch of bottom, leaving center of loaf intact. Reserve scooped-out bread. 2. Spoon spinach dip into hollowed-out ring. Arrange rosemary sprigs around outer edge of wreath. Decorate with cherry tomatoes and cranberries. Cut bow shape from bell pepper; place on wreath. Cover and refrigerate until serving time. 3. Tear remaining loaf of bread into bite-size pieces. Use torn bread and reserved scooped-out bread for dipping.

Down-Home Layered Dip

Sorce	djbjohnQi
Caloric	:1 Serving: Calories 90 (Calories from Fat 35 ); Total Fat 4 g (Saturated Fat 2 g); Cholesterol 25 mg; Sodium 190 mg; Total Carbohydrate 6 g (Dietary Fiber 1 g); Protein 9 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 2 %; Calcium 4 %;
Ingridients	Prep Time:5 min Start to Finish:10 min Makes:16 servings 1 tub (18 ounces) barbecue shredded pork or chicken 1/2 cup Green Giant® canned whole kernel corn 1/2 cup Progresso® black beans, drained, rinsed (from 15- or 19-oz can) 1 cup shredded Cheddar cheese (4 ounces) 1 medium tomato, chopped (3/4 cup) Sliced green onion, if desired Sliced ripe olives, if desired Guacamole, if desired Sour cream, if desired
Instructions	1. Layer pork, corn and beans on large microwavable plate. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam, and microwave on High about 2 minutes 30 seconds or until hot. 2. Sprinkle with cheese. Top with remaining ingredients. High Altitude (3500-6500 ft) No changes.

Asiago Sun-Dried Tomato Dip

Sorce	sarah saturday
Caloric	:1 Serving: Calories 35 (Calories from Fat 25 ); Total Fat 3 g (Saturated Fat 2 g); Cholesterol 10 mg; Sodium 25 mg; Total Carbohydrate 1 g (Dietary Fiber 0g); Protein 1 g Percent Daily Value*: Vitamin A 2 %; Vitamin C 0%; Calcium 2 %; Iro
Ingridients	Prep Time:15 min Start to Finish:50 min Makes:32 servings (1 tablespoon each) 3 tablespoons chopped sun-dried tomatoes (not oil-packed) 1 cup water 1 package (3 oz) cream cheese, softened 1/2 cup finely shredded Asiago cheese (2 oz) 3/4 cup sour cream 1/4 cup thinly sliced green onions (4 medium) Assorted fresh vegetables or baguette slices, if desired
Instructions	1. In small bowl, mix tomatoes and water; let stand 30 minutes. Drain thoroughly. 2. In 3-cup microwavable ceramic fondue pot, mix tomatoes, cheeses, sour cream and onions. Microwave uncovered on Medium 3 minutes, stirring every minute, until cheese is melted. 3. Place fondue pot on stand with candle to keep dip warm. Serve dip with assorted vegetables or baguette slices.

Honey Bear Dip

Sorce	Tularis
Caloric	:1 Serving: Calories 130 (Calories from Fat 55 ); Total Fat 6 g (Saturated Fat 1 g); Cholesterol 5 mg; Sodium 35 mg; Total Carbohydrate 15 g (Dietary Fiber 1 g); Protein 5 g Percent Daily Value*: Vitamin A 0%; Vitamin C 0%; Calcium 12 %; I
Ingridients	Prep Time:5 min Start to Finish:1 hr 5 min Makes:12 servings (1/4 cup each) 3 cups vanilla yogurt 1 cup chopped unblanched whole almonds 1 tablespoon honey 1/2 teaspoon almond extract Fresh fruit, if desired
Instructions	1. Mix all ingredients except fruit. Cover and refrigerate at least l hour but no longer than 24 hours. 2. Serve dip with fruit.

Fiesta Spread

Sorce	kus
Caloric	:1 Serving: Calories 130 (Calories from Fat 90 ); Total Fat 10 g (Saturated Fat 6 g); Cholesterol 30 mg; Sodium 160 mg; Total Carbohydrate 8 g (Dietary Fiber 0g); Protein 2 g Percent Daily Value*: Vitamin A 10 %; Vitamin C 4 %; Calcium 2 %
Ingridients	Prep Time:5 min Start to Finish:5 min Makes:8 servings 1 package (8 ounces) cream cheese 1/4 cup Old El Paso® salsa (any variety) 1/4 cup apricot preserves 1/4 cup sliced ripe olive 1 tablespoon chopped fresh cilantro, if desired Assorted crackers, if desired
Instructions	1. Place block of cream cheese on serving plate with shallow rim. 2. Mix salsa and preserves; spread over cream cheese. Sprinkle with olives and cilantro. Serve with crackers.