Hot Spinach & Artichoke Dip

I realize this wasn't the healthiest supper I made, but I couldn't resist. Yes, we actually ate spinach and artichoke dip for supper tonight! It was well worth the splurge! I thought we would have left over toastada waffles, but this was calling my name.

I got this recipe from a friend of mine and she calls it "Olive Garden's Hot Spinach & Artichoke Dip"!! Lucky us that she shared this! : )

Olive Garden's Hot Spinach & Artichoke Dip
1 pkg (8 oz) cream cheese, room temperature
1/4 cup mayonnaise (don't use Miracle Whip)
1 can (14 oz) artichoke hearts, drained & coarsely chopped
1/2 cup spinach (frozen, chopped or steamed)
1/4 cup Parmesan cheese
1/4 cup Romano cheese (you can use all Parmesan)
1 clove garlic, finely minced
1/2 teaspoon dried basil (OR) 3 tablespoons fresh basil
1/4 teaspoon garlic salt
Salt & Pepper to taste
1/4 cup Mozzarella cheese, grated

Cream together cream cheese & mayo. Stir in the artichoke hearts, spinach, Parmesan, Romano, garlic, basil, garlic salt, salt and pepper. Mix well.

Spray pie pan with Pam, pour in dip and top with mozzarella cheese. Bake at 350 for 25 minutes or until top is brown. Serve with toasted bread.

Tip: You can store the mix (step 1) in a sealed container for a few days before actually making it.

Toastada Waffles

I found this recipe and thought it sounded like so much fun! I just had to try it... it was so good on top of being fun!! Here is a new twist on your taco night. Try it!!!

Toastada Waffles
Prep Time: 10 minutes
Start to Finish: 25 minutes
Makes: 10 servings (2 waffle squares each)

2 cups Original Bisquick mix
1 1/3 cups milk
2 tablespoons vegetable oil
1 egg
1 can (4.5 ounces) chopped green chilies, drained
1 teaspoon chili powder
1 pound lean ground beef
1 package (1 ounce) taco seasoning mix
6 cups finely shredded lettuce
1 cup shredded Cheddar cheese
2 medium tomatoes, chopped
1 1/2 cups sour cream
2 medium green onions, sliced

Heat waffle iron; grease with shortening if necessary (or spray with cooking spray before heating). Stir Bisquick, milk, oil and egg in a large bowl until blended. Stir in chilies and chili powder.

Pour about 1/2 cup batter onto center of hot waffle iron. (Waffle irons vary in size; check manufacturer's directions for recommended amount of batter.) Close lid on waffle iron. Bake about 5 minutes until steaming stops and waffle is golden brown. Carefully remove waffle. Repeat with remaining batter.

While waffles are baking, cook beef as directed on package of seasoning mix. Top waffles with beef and remaining ingredients.

I actually made just enough waffles for us and then refrigerated the remaining batter until the next night and made fresh waffles for the "left overs". The batter kept very nicely. I am actually going on day two with it... and we'll have it for 3 nights! Can't beat that! Having the waffle as your taco shell - it makes for a very filling meal.

bettycrocker.com

Chicken & Bacon Sandwiches

Shawna! Sarah! This one is for you! It can't get any easier then this!

Seriously this meal was so good!! You have to try it... okay you don't have to... but you really should!! I found this recipe from The Pioneer Woman (I told you I was addicted) and doctored it up a little by adding the spicy mayo, tomatoes, lettuce and red onion. Now that I am typing this up I bet an avocado would of been fantastic on this!!

1 Chicken Breast/ person

Lemon Pepper Seasoning

Salt

2 Slices of Pepper Bacon/ person

Tomatoes, sliced

Lettuce, chopped

Red Onion, sliced

Spicy Mayo

Buns

Cook up your bacon. Drain off all the bacon grease except 1 tablespoon.

Season the chicken with the Lemon Pepper Seasoning and Salt to your liking. Fry the chicken in the same pan you cooked your bacon in.

Top your bun off with the spicy may, lemon pepper chicken, pepper bacon, tomato, lettuce, and red onion! Enjoy!

thepioneerwoman.com