7 Layer Bean Dip

1-2 Cans of Refried Beans
1 1/2 Cups Sour Cream or Greek Plain Yogurt
1-2 tsp Taco Seasoning
3 Medium Avocados
1/2 Juice of a Lime
Salt
Shredded Cheese
1 Medium/Large Cans of sliced Olives
Green Onions
Tomato's
Chopped Cilantro (optional)

Tortilla Chips

1. In a glass 9x13 dish first layer the refried beans in the bottom.  Mash the avocados and mix in the lime juice.  Salt to taste then layer on top of the beans.
2. Next mix the taco seasoning into the Sour Cream/Yogurt start with 1 tsp and taste if it needs more then add another 1/2 tsp-1 tsp more.  Layer on top of the avocado mixture.
3. Sprinkle the shredded cheese to cover the sour cream.  The rest of topping are optional add Olives, Green Onions, Tomato's and Cilantro.  Store in the refrigerator until ready to serve.  Enjoy with tortilla chips. 

Thai Chicken Cilantro Soup

4 C  Chicken Broth
3 or 4 Chicken Breast Tenderlions
1/2 C uncooked rice
1/4 C Chopped Cilantro
1 Can Coconut Milk
1/8 C Lime Juice
1/8 C Fish Sauce
2 or 3 Chopped Green Onions
1 or 2 tsp Ginger
1/2 of 15 oz can Straw Mushrooms
Roasted Red Chili or Roasted Red Curry Paste

1. Boil chicken broth and add chicken and rice and cook until rice is done. 
2. Chop chicken and return to pan. 
3. Add cilantro, coconut milk, lime juice, fish sauce, green onion, ginger, mushrooms.
4. Add roasted red chili paste or roasted red curry paste.

From Silvia

Bang, Bang Chicken and Shrimp - Cheesecake Factory Copycat

Curry Coconut Sauce:

• 1 tsp Olive Oil
• 1 tsp Sesame Oil
• 1/8 tsp Red Pepper Flakes
• 2 cloves Garlic minced
• 1 small Onion chopped
• 1 tsp Ginger minced
• 1/2 C Water
• 1/2 tsp ground Cumin
• 1/2 tsp ground Coriander
• 1 tsp Paprika
• 1/4 tsp Salt or to taste
• 1/4 tsp Pepper or to taste
• 1/4 tsp Allspice
• 1/4 tsp Turmeric
• 14 fl oz Coconut Milk (1 can- not a carton!)
• 1 small Zucchini (julienned)
• 1 medium Carrot (julienned)
• 1/2 C Peas (Frozen)

Peanut Sauce

• 1/4 C Peanut Butter, creamy
• 2 Tbsp Water
• 1 Tbsp Sugar
• 1 Tbsp Soy Sauce, reduce salt
• 1 tsp Rice Vinegar
• 1 tsp Lime Juice
• 1/8 tsp Red Pepper Flakes

Chicken and Shrimp

• 2 Chicken Breast, cut into bite size pieces
• 10 medium Shrimp, shelled
• 1/4 C Cornstarch
• 2 Tbsp Vegetable Oil
• 2 C Rice Cooked

Garnish

• 1/2 C Flaked Coconut, toasted
• 1/4 C Peanuts, chopped
• 2 Green Onion, julienned or chopped
• Sesame Seeds, optional

Coconut Curry 

1. In a medium sauce pan heat the olive oil, sesame oil and crushed red pepper flakes over medium heat.  
2. Add chopped onions, garlic and ginger and cook until onion is translucent.  
3. Add spices and water and stir well then bring to a boil. Add the coconut milk and bring mixture back to a boil. Reduce heat and simmer for about 20 minutes or until sauce thickens.  
4. Add julienned carrots and zucchini, then peas.  Cook for another 10 minutes or until carrots are tender.

Chicken and Shrimp Instructions:

1. Heat 2 tbsp. of vegetable oil in a large skillet. 
2. Season chicken pieces and shrimp generously with salt and pepper.  Sprinkle the cornstarch over chicken and shrimp and toss, making sure each piece is fully coated in cornstarch.  
3. Add the coated chicken to the skillet and cook for a couple of minutes per side, until slightly golden.  
4. Remove from skillet and add shrimp.  Cook shrimp for a couple minutes until slightly pink and remove from skillet. Set aside.

Peanut Sauce.

1. To make the peanut sauce add all ingredients in a small sauce pan and heat just until the mixture begins to bubble take off from heat right away; cover and remove pan from heat.

Assemble on plate as follows:

• Rice
• Chicken & Shrimp
• Coconut Curry
• Peanut Sauce
• Peanuts, sesame seeds, green onions and coconut

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Yield: 5 servings

Macros: 52F/51C/14P
Calories: 703kcal

From: Katie Delahunty

Ham Fried Rice

Ingredients

• 3 cups uncooked rice 
• 3 tablespoons oil 
• 2 teaspoons garlic minced 
• 1 packet fried rice seasoning 
• 1/4 cup soy sauce 
• 4 eggs 
• 1 cup thick cut deli ham 
• 2 cups peas 
• 5 green onions 
• salt and pepper to taste 

Instructions

1. If you aren't using leftover rice, start your rice cooking. While rice is cooking, chop meat and onions into small pieces. Scramble eggs and scoop off onto a plate. I use frozen peas, so I thaw them under some cool water at this point as well.
2. When rice is prepared, heat oil, garlic and onions in your pan. Add rice. 
3. Gradually add in fried rice packet and soy sauce. Once well mixed add all remaining ingredients and salt and pepper to taste. Enjoy!

Prep time: 5 minutes
Cooke time: 15 minutes
Total time 20 minutes

https://prettyprovidence.com/fried-rice/

Sweet and Savory Coconut Rice

Ingredients:

2 cups of white or jasmine rice

1 (14 ounce) can of coconut milk

2 cups of water

2-3 tsp granulated sugar

1/4 cup chopped green onions

Black pepper to taste (opt)

Directions:

Combine rice, coconut milk, water, salt, vinegar and sugar in a saucepan and bring to a boil.  Turn heat to low and cover for 20 minutes or until most of the liquid is absorbed.  Allow 5 minutes to stand.  Add chopped green onions bottoms, black pepper and additional salt.

Garnish with green tops of onions and serve immediately.

Lemon Artichoke Chicken Pasta

Ingredients:

2 lbs of Chicken

McCormick Grill Mates, Mojito Lime Marinade - optional

Lemons

1 Cup of Chicken Broth

2 Tbsp. Lemon Juice

2 Cups Whipping Cream

2 Tbsp Butter

Green Onions Chopped

3-4 Cut up Mushrooms (about 2 oz)

1 Can of Artichoke Hearts Cut up

1/4 tsp Pepper

3/4 tsp Salt

Linguine Noodles

Grated Parmesan Cheese

Directions:

1.    Defrost Chicken and marinade in your favorite lemon or lime marinade. I prefer McCormick Grill Mates, Mojito Lime Marinade.

2.    Cut lemon in half and cut off the ends to make two flat surfaces for grilling.  

3.    Bring chicken broth to a boil then add lemon juice and whipping cream.  Bring to a boil again and then add butter one Tbsp at a time.  

4.    After the butter has melted lower the temperature to medium low.  Add green onions, mushrooms, artichoke hearts, salt and pepper and simmer until sauce becomes creamier and mushrooms are cooked. (About 15 mins)

5.    Grill the chicken and lemons and boil the noodles.

6.    Serve sauce over noodles and squeeze the grilled lemon on top.  You can top with grated parmesan cheese. Enjoy!

Note: You can mix the noodles and sauce together before you serve. 

Korean Beef

Ingredients:
1 lb Ground Beef
1/2 C. Brown Sugar
1/4 C. Soy Sauce
1 Tbls. Sesame Oil
3 Cloves Garlic, minced
1/4 tsp. Ground Ginger
1/2 - 1 tsp. Crushed Red Peppers (depending on how spicy you like it)
Salt & Pepper
1 Bunch of Green Onions, diced
Rice Cooked
Broccoli
Lettuce - for lettuce wraps (optional)

Directions:
Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.  Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper and red peppers.  Simmer for a few minutes to blend the flavors.  Serve over rice and top with green onions.

*Can serve broccoli separate or add before you simmer.

Swiss Bacon Quiche

Ingredients:
1, 9 inch lightly baked pie shell
6 Slices Bacon
1 C Grated Swiss Cheese
2 Green Onions thinly sliced or Chives or Parsley chopped fine (optional)
1 1/2 Tbsp Flour
1/4 tsp Salt
1/4 tsp Nutmeg
3 Eggs
3/4 C. Evaporated Milk (or 1/2 of the can)
3/4 C. Whole Milk

Directions:
1. Prepare the pie shell (bake lightly for 7-8 minutes).
2. Cook bacon until slightly crisp then crumble into small pieces.
3. Sprinkle Bacon, Cheese, Onion, Chives and Parsley over the bottom of the baked pie shell.
4. Combine flour, nutmeg, salt, eggs and milk.  Beat slightly with French whip (not frothy).
5. Pour into pie shell with other ingredients.
6. Bake at 425 for 15 minutes then reduce temperature to 300 and bake for 30 minutes longer.
7. Allow Pie to stand 10 minutes before serving.

Makes 1, 9 inch pie (serves 6).

Baked Spaghetti

Ingredient:
1 lb. Ground Beef
1/4 tsp. Salt
1/4 tsp. Pepper
2 (8oz) cans Tomato Sauce
1 1/2 C. Sour Cream
1/2 C. Chopped Green Onions
4 C. Cooked Spaghetti (8 oz uncooked pasta)
Cooking Spray
1 1/3 C (5 oz) Shredded Cheddar Cheese

Directions:
Preheat oven to 350 degrees. Cook the meat in a large skillet over medium heat until browned, stirring to crumble.  Drain well and return meat to pan.  Stir in salt, pepper and tomato sauce and bring to a boil.  Combine the sour cream, green onions, and cream cheese in a small bowl and set aside.  Place the noodles in a casserole dish coated with cooking spray.  Spread the sour cream mixture over the noodles then top with the meat mixture.  Sprinkle the top with the shredded cheese.  Cover with tinfoil and bake at 350 for 25 minutes.  Uncover and bake an additional 5 minutes or until cheese is bubbly.  (Serves 6 people)

Potato Rounds/Irish Nachos

Ingredients: 

• 1 1/2 Pounds of potatoes (Cleaned and sliced 1/4 inch thick)
• 2 Tbls Olive Oil
• 1/2 tsp dried rosemary leaves (crushed)
• 1/2 tsp Thyme
• Salt & Pepper
• 6 Bacon slices (cooked, drained and crumbled) 
• 1 cup Shredded Cheddar Cheese
• Barbecue Sauce
• Sour Cream or Greek Yogurt (optional)
• Pico de gallo/salsa/diced tomatoes (optional)
• 2 minced Green Onion slices (optional)
• 1 Tbls Chopped Cilantro leaves (optional)

Directions:

1. Preheat oven to 450º. Wash and slice potatoes leaving the skins on.  
2. Put potato slices into a bowl or gallon zip lock bag.  Drizzle olive oil, rosemary and thyme over potatoes and mix to coat the potato slices.  
3. Place the potato slices, in a single layer, onto a baking sheet.  Bake 20 minutes, turn over and bake an additional 20 minutes.
4. Using a pastry brush, generously brush the potato slices with barbecue sauce.  
5. Sprinkle each potato slice with the crumbled bacon and then top with the cheese.  Return to the over and bake 3-5 minutes or until the cheese is completely melted.  
6. Sprinkle with green onions and cilantro.  Then serve with sour cream, yogurt and/or salsa/tomatoes.