No Fuss Mexican Layered Dip

Perfect for watching Football!

1 pkg light cream cheese

1 tbsp taco seasoning mix

1 cup salsa

1 cup drained canned black beans, rinsed

1/2 cup chopped green onions

1 cup cheddar shredded

1 cup shredded lettuce

2 tbsp sliced ripe olives

1 tbsp chopped fresh cilantro or parsley

baked tortilla chips

Beat cream cheese with electric mixer on medium speed until creamy.  Add seasoning mix; beat until well blended.  Spread on a shallow 9 inch dish.  Layer remaining ingredients over cream cheese mixture; cover

Refrigerate at least 1 hour.  For easier dipping, remove from fridge 20 min before serving.

Serve with tortilla chips.

Family Night Chicken Nachos

Even the kids will eat these!  Never a complaint when Nachos hit the table..:)

2 tbsp all purpose flour

1 1/2 tsp chili powder

1/2 tsp dried oregano

1 1/2 cups milk

1 clove garlic, minced

2 tbsp tomato paste

1 1/2 cups shredded Monterey Jack, Cheddar or Tex Mex blend cheese, divided

8 0z (250 g) Baked corn tortilla chips or scoops

2 cups shredded cooked chicken

2 tomatoes, chopped

1 sweet red pepper, diced

1 cup corn kernels

light sour cream

1. Preheat oven to 425F.  Butter a large rimmed baking sheet or line with parchment paper.
2. In a small saucepan, combine flour, chili powder and oregano.  Whisk in milk and garlic, bring to a boil over medium heat, whisking constantly.  Reduce heat and boil gently, whisking for about 2 min or until thickened.  Remove from heat; whisk in tomato paste and 1 cup of the cheese.
3. Spread tortilla chips on baking sheet.  Drizzle sauce over chips and top with chicken, tomatoes, red peppers and corn; sprinkle with remaining cheese.  Bake for about 10 min or until chicken is hot and cheese is melted.  Serve with sour cream on the side.

Firecracker Chicken Salad

A great salad that kids will enjoy because of the salsa - spice it up with a hot salsa or keep it mild depending on your taste.  The avocado in this is my favourite!

1 tbsp chili powder
1 tsp ground cumin
1 tsp chopped garlic
2 tbsp lime juice
1/4 cup olive oil
2 tbsp chopped coriander
1 1/2 lbs (750g) boneless, skinless chicken breasts
1 sweet onion, sliced in thick rounds
1 red pepper cut in quarters
2 zucchini cut in half
salt and freshly ground pepper

Dressing
1/2 cup mayonnaise
1/4 cup salsa
1 tbsp lime juice
2 tbsp chopped coriander
salt and freshly ground pepper

Garnish
1 avocado, peeled and sliced
2 cups tortilla chips

1. Combine chili powder, cumin, garlic, lime juice, olive oil and coriander.  Brush on to chicken breasts, onion rounds, red pepper and zucchini.  Marinate for 1 hour.
2. To make dressing, combine mayonnaise, salsa, lime juice and coriander.  Season with salt and pepper.  Reserve.
3. Preheat grill to high.  Season chicken and vegetables with salt and pepper.  Place chicken breasts and vegetables on grill.  Grill chicken for about 5 minutes per side or until juices run clear.  Cool.
4. Grill vegetables about 4 minutes per side or until tender.  Cool.  Remove skin from peppers.  Slice onions, peppers and zucchini into strips.
5. When chicken has cooled, slice it and mix with dressing.  Add vegetables and toss to lightly coat with the dressing or serve dressing on the side.  Surround platter with sliced avocado and tortilla chips.