Monterey Chicken!!

We love chicken dishes - I especially love EASY chicken dishes! 

This one is scrumptious and quick. You'll love it!

As well as both of us being co-hosts for Weekend Potluck, I think that Holly at 

Life as a Lofthouse and I share taste buds too! 

She has an awesome recipe index - please stop by and tell her I sent you over. 

The combination of BBQ sauce, cheese, rotel, bacon and onions is fantastic. 

Please try this soon - your family will love you for it! 

MONTEREY CHICKEN 

4 boneless, skinless chicken breasts

1/4 c. barbecue sauce

1 c. colby-jack cheese, shredded

1 (14 ounce) can diced Rotel 

(can substitute salsa if you prefer)

1/4 c. chopped, cooked bacon

sliced green onions

pepper

Preheat oven to 400 degrees. Pound chicken to flatten. Season with pepper. Grill chicken in a skillet or grill pan, until no longer pink. (about 10-12 minutes) Then place cooked chicken on a foil-lined baking sheet.

Top each piece of chicken with 1 tablespoon barbecue sauce, 1/4 cup cheese, 1/4 cup Rotel tomatoes, green onion and chopped bacon. 

Place in oven and bake until cheese is melted (about 5 minutes) 

Serve and enjoy!

Linked at Weekend Potluck
           Foodie Friends Friday
          Mix it up Monday
           Mop it up Monday
           Ingredient Spotlight: BaconFest

Gooey Grapes {Healthy Option}

This is such an easy and scrumptious dish. It can be served as a side dish or even dessert. 

IT HAS CREAM CHEESE!  So you gotta know I think it's awesome!

Hope the rest of you love it too. 

You can use green or red grapes, or a combo of both...or even purple ones.

Whatever your family loves the most....or what's on sale. 

I also love that this dish keeps for several days in the refrigerator too..
if the grapes are fresh, even as long as a week!

It's a great 'twist' on getting your family to eat more fruit.  You can serve it right away, or even 5 days later!

You can opt to cut sugar amount in half to add to the cream cheese, then  sprinkle the remaining amount in brown sugar over the top just before serving. 

(hover over photo to pin) 

GOOEY GRAPES

5 c. green and/or red grapes, washed & dried

1- 8 ozs. pkg. (lite) cream cheese, softened

2 c. (lite) sour cream

1/2 c. sugar or sweetener of choice

chopped pecans, optional

Place grapes in bottom of 9" X 13" pan.  In medium bowl, combine cream cheese, sour cream and sugar until smooth.  Spread evenly over grapes, or mix the grapes up in the yummy 'white stuff'. Sprinkle nuts over the top.

Cover & refrigerate. 

Linked to Thursday's Treasures
      Weekend Potluck
Foodie Friends Friday
GBP Roundup - Favorite Fruit Dishes

New York Apple Muffins with Streusel Topping

I always love a good muffin.  Especially one with fruit and nuts so this one really grabbed my attention when I saw it at Aunt Nubby's Kitchen.

And anything! with cream cheese ALWAYS grabs me by the neck!  *-* 

The spices make this perfectly tasty...with morning coffee, with lunch or at dinnertime...even bedtime! Makes your house smell so good too!

The recipe makes 24, but I halved it and made only 12. I'll share the original recipe so if you want, you'll have enough to put in the freezer for a quick warmup for breakfast on the go. 

This is an original Taste of Home recipe so you know it's gonna be yummy!

NEW YORK APPLE MUFFINS

2 c. all purpose flour 

(I used half white whole wheat)

3/4 c. brown sugar

1/2 c. sugar

2 tsp. baking soda

1-1/2 tsp. ground cinnamon

1/2 tsp. salt

1/4 tsp. ground cloves

1/4 tsp. ground nutmeg

3 eggs

1/2 c. butter, melted

3 ozs. (lite) cream cheese, cut into 1/4" cubes, softened

1/2 tsp. vanilla extract

2 c. peeled chopped apples

1/2 c. raisins

1/2 c. chopped nuts

STREUSEL:

1/2 c. packed brown sugar

1/2 c. finely chopped nuts

1/4 c. all purpose flour

2 Tb. butter, melted

1 tsp. ground cinnamon

1 tsp. grated lemon peel, optional 

Preheat oven to 375. Prepare muffin pans by greasing or use paper liners.  In large bowl, combine flour, brown sugar, sugar, baking soda, cinnamon, salt, cloves & nutmeg.  

In a separate bowl, combine eggs, butter, cream cheese and vanilla; stir into dry ingredients just until combined. (batter will be stiff).  Fold in the apples, raisins, and nuts. Fill prepared pans 2/3 full. 

Combine topping ingredients; sprinkle over batter.  Bake 20 - 25 minutes.

Cool in pans for 5 minutes before removing to wire racks.  

Yield: 24 tasty muffins 

Chicken Tater Tot Bake (Bake one - Freeze one)

This wonderfully easy and very tasty dish reminded us of chicken pot pie.

I found the recipe in an old Simple & Delicious magazine. 

Hands down, we are both BIG lovers of chicken pot pie!!

In this yummy recipe the crust is made of tater tots....

AND.....the directions are for making 2 dishfulls...

one to enjoy for dinner today, and the other to freeze for later!

(Unless you have a large family and want a 9" X 13" dish for dinner at once)

This dish spells C.O.M.F.O.R.T! 

(Like what grandma use to make) 

MMMMMMMMMM!! 

Serve with a salad and rolls and you're set to make some tummies happy!

CHICKEN TATER TOT BAKE

 2 (10.75 ozs ea.) cans of cream of chicken soup, undiluted 

(I used Healthy Request)

1/2 c. (1%) milk

1/4 c. butter, cubed

(I used Smart Balance)

3 c. cubed cooked chicken

1 pkg. (16 ozs) frozen peas and carrots, thawed

(I used mixed veggies)

1-1/2 c. (6 ozs) shredded cheddar cheese, divided

(I use 2% fiesta blend for everything!)

1 pkg. (32 ozs) frozen Tater Tots

(I had onion seasoned on hand)

Preheat oven to 350.

In large saucepan, combine soup, milk and butter. Cook and stir over medium heat until heated through. Remove from the heat; stir in chicken, vegetables and 1 c. cheese. (I also added salt, pepper & garlic salt to taste) 

Transfer to 2 greased 8-inch square baking dishes. Top with Tater tots: sprinkle with remaining cheese. 

Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350 for 35 minutes. Uncover; bake 5 - 10 minutes longer or until heated through. 


Linked to Weekend Potluck

Upcoming Weekend Potluck E-Cookbook

DRUM ROLL PLEASE........

I have a very exciting announcement to make!

We gals at Weekend Potluck have gathered some favorite fall recipes and compiled them into an E-cookbook. 

In this cookbook you might find some favorites along with some new recipes only found in the E-book.

This lovely (& yummy!) compilation will be available to purchase later in October (exact date to be announced soon!) Please 'stay tuned' for more info forthcoming.

As we're wrapping up the last details, we just can't decide on the cover.

That's where we need your help.

These are the covers we have narrowed it down to.

Please check out the covers and click on your favorite below.
The most popular cover will be the winner!
Thank you so much for your help in helping us decide!