Greek Yogurt Veggie Dip

Want to know what my family's latest craving is?  It's this Greek Yogurt Veggie Dip.  Yep, believe it or not, it isn't something sweet or bad for you.  It is a creamy yummy dip with cucumbers and carrots.  Of course you can serve it with any kind of veggie or potato chip.

I have to give credit to my hubby for this one.  He made this snack last week.  We all devoured it and begged for more.  It is now a staple in our fridge for last minute snacks, additions to lunches, or late night cravings. It would be perfect for your upcoming pinics and BBQs.

Ingredients:
1 pkg. (1oz.) dry ranch dip mix
16 oz. Greek yogurt, plain
4 green onions, chopped
veggies of your choice

Directions:
1.  Mix dip mix with yogurt.
2.  Add onions.
3.  Refrigerate until served.  Serve with your favorite veggies or chips.

Please stop on over to say hi!!

Thanks ~ Nichi

I like linking my posts to THESE GREAT PARTIES!!!!

Loaded Baked Potato Slices

I admit that I'm not good at coming up with side dishes.  I have no problem with the main dish and dessert...of course!!   I usually resort to simple veggies, salads, and fruit.  However, this recipe is easy and delicious.  These slices can be served at a large gathering, small dinner, or as an appetizer.  No time is a bad time for these tasty bites!!  

Ingredients
4 large potatoes
real bacon bits
2 cups shredded cheddar cheese
4 green onions, chopped
garlic powder (or seasoning of your choice)
olive oil

Directions
1.  Preheat oven to 375 degrees. Spray baking sheet with spray or cover with parchment paper.
2.  Wash & slice potatoes approximately 1/4 inch thick.
3.  Put potato slices in a large pot, cover with water, and cook until boiling. Boil for 5 minutes.
4.  Drain potatoes and lay on cookie sheet, slightly overlapping. Lightly brush potatoes with olive oil.
5.  Sprinkle with cheese, bacon, green onions, and seasoning.  
6.  Bake for 15 minutes.

I like linking my posts to THESE GREAT PARTIES!!!! 

Please stop on over to say hi on Facebook, Pinterest, or Twitter.  
Thanks ~ Nichi

Party Time Salad

Happy Friday everyone!!  Today, I'm excited to be participating in a virtual birthday party for Meghan over at The Tasty Fork.  She has invited a group of great bloggers to make her some birthday treats and dishes.  My party contribution is an easy Party Time Salad.  This salad is quick to put together and travels well.  It will satisfy the tastebuds of everyone by giving them the option of what to put in their bowl.  So, Meghan, here's to you and a wonderful birthday celebration!!

Ingredients:
2 bags of lettuce
toppings of your liking (my family loves olives, cheese, carrots, egg, celery)
dressings of your choice

Directions:
1.  Place lettuce in a disposable pan or 9x13 inch pan.
2.  Add toppings of your choice.
3.  Cover and take with you to your gathering or party.
4.  Serve with dressings of your choice.

This post is linked up to THESE GREAT PARTIES!!!! 

Please stop on over to say hi on Facebook, Pinterest, or Twitter.  
Thanks ~ Nichi

Easy Broccoli Slaw

The weather has been nice here for the past couple days.  We took total advantage of it and grilled up a variety of meats yesterday.  Wanting a quick and easy side dish, I came up with this slaw.  And my whole family loved it.  It's a simple, quick, and tasty recipe!!

Serves 4-6 people, double recipe for larger party

Ingredients:
3/4 c. mayo
1/2 c. sugar
3 Tbsp. vinegar
1 10 oz. bag of broccoli slaw (found in produce area next to lettuce)
1/2 c. pecans, chopped

Directions:
1.  Mix first 3 ingredients together to make a dressing.
2.  Pour over slaw mix and stir well.
3.  Add pecans.

This post is linked up to THESE GREAT PARTIES!!!! 

Please stop on over to say hi on Facebook, Pinterest, or Twitter.  
Thanks ~ Nichi

Creamy Dill Dip

This was another wonderful appetizer that my sis-in-law 

brought for my sister's baby shower.  

You can serve it with bread, crackers, or veggies. 

To see the entire owl themed shower post click HERE. 

(printable recipe)

Ingredients:

      1 (8 ounce) package cream cheese, at room temperature

      1 cup sour cream

      2 tablespoons finely chopped green onions

      1/2 teaspoon salt

      2 tablespoons chopped fresh dill weed

      1/2 teaspoon minced garlic (optional)

      2 tablespoons milk (optional)

Directions:

In a medium bowl, blend cream cheese and sour cream with an electric mixer until smooth. Mix in green onions, salt, dill and garlic. Refrigerate for at least 30 minutes to blend flavors. If the dip is too thick after chilling, stir in milk 1 tablespoon at a time until you reach your desired consistency.

Source:  "mooched" from my sis-in-law that found the recipe on www.allrecipes.com

This recipe has been posted on Good Recipes Online, The Tablescaper, Fireflies and Jellybeans, The Kings Court IV, Gingersnap Crafts, My Turn For Us, The Shabby Nest, Twinkle in the Eye, Brambleberry Cottage, Michelles Tasty Creations, Delightful Order, Its a Keeper, Polkadots on Parade, Lady Behind the Curtain 

Shredded Zucchini Bites

This recipe was a surprising hit in my house.  Even my 8 year old liked them.  I thought they even tasted a little like a quiche.  Just another way to get your veggies without frying or adding lots of calories!! 

(printable recipe) 

2 1/2. c. grated zucchini
2 eggs, lightly beaten
1/2 c. onion, finely chopped (optional)
1/2 c. shredded cheddar cheese
1/2 c. Italian seasoned bread crumbs
1 tsp. garlic powder
 

Spray mini muffin tin well to cover bottom and sides, set aside.  In a medium bowl add two eggs and whisk until lightly beaten.  Add remaining ingredients, mix together.  Fill each muffin cup to the top with the zucchini mixture.  Bake at 400 degrees for 18-20 minutes or until the top is browned.  Makes approx. 24 mini cups.  

Source:  "mooched" and adapted from www.thenaptimechef.com

Green Beans and New Potatoes

After going to the farmer's market this weekend it inspired me to make this dish.  My grandma used to cook green beans and potatoes together...Yummy!!  So, I came up with this recipe.  This one is for you Grandma Webb!!

2 Tbsp. butter
1 small onion, largely diced
4 cans green beans, half drained
1 tsp. pepper
1 tsp. garlic powder
1 tsp. lite salt
1 c. chicken broth, I like low sodium from Whole Foods
5 c. new potatoes, largely diced

Melt butter in medium skillet, cook onions until clear in color.  Stir onions into large pot with all other ingredients.  Bring to a boil over high heat, stirring occasionally.  Boil for 10 minutes.  Reduce to medium heat and simmer for 30 minutes, still stirring occasionally.

Source:  my own recipe

Broccoli Rice Cheese Crockpot Casserole

This is my crockpot twist on a normal 9x13 pan casserole.  I found it much easier to keep warm and prepare while going to family gatherings and camping trips.  I always use a crockpot liner for easy clean up too.

2 bags frozen broccoli florets (or 1 lg bag)

4 c. Minute Rice

1/2 block Velveeta, cut into cubes

2 large cans cream of chicken soup

3 c. milk

Mix all ingredients together.  Cook on HIGH in crockpot for 2 hours.  Stir occasionally.

* another 1/2 cup of milk may be stirred in before serving to keep casserole from drying out.

Source: my own recipe