Recipe // Southwestern Chip Dip

Tortilla chips accompanied by a delicious dip have me setting up shop next to the bowl selflessly indulging until I reach the bottom of the bowl. My tummy loves it, my abs do not. Be careful with this one, it is quite addicting.


Southwestern Dip:

8 oz package cream cheese, softened (don’t use fat-free)
2 cups real mayonnaise
1 can Rotel tomatoes, drained
1 can black beens, drained and rinsed
1 or 2 cans corn, drained
3-6 green onions, chopped

Cream together the cream cheese and mayonnaise. Stir in the remaining ingredients and let stand at least 3 hours in the refrigerator before serving with tortilla chips or crackers.


Recipe // No Bake Sweet & Salty Bars

NoBakeBars-2This recipe had me at “no bake”, but officially won my heart over with the combination of sweet (chocolate and peanut butter) and salty (pretzels). It really just doesn’t get any better.

NoBakeBarsNo Bake Sweet & Salty Bars:

nonstick cooking spray
aluminum foil
2 cups creamy peanut butter
3/4 cup butter, softened
2 cups powdered sugar
4-6 cups pretzel twists
2 cups semi-sweet chocolate chips

Line a 13×9 pan with foil making sure to leave overhang at the ends. Lightly spray the foil with cooking spray. In a large mixer bowl, beat together 1 1/4 cups peanut butter and butter until creamy. Gradually beat in 1 cup powdered sugar. Stir in the remaining 1 cup powdered sugar, 3 cups pretzel pieces, and 1/2 cup chocolate chips. Press evenly into the prepared pan with a spatula.

Microwave remaining 1 1/2 cups chocolate chips and 3/4 cup peanut butter in a medium, microwave-safe bowl on MED-HIGH for 45 seconds; stir. If necessary, microwave in additional 10-15 second intervals, stirring just until chocolate chips are melted. Spread this chocolate layer evenly over the powdered sugar mixture in the pan.

Sprinkle with the remaining pretzel pieces, pressing down lightly. Refrigerate for at least 3 hours or until firm. Lift foil from the pan and peel off. Cut into 60 pieces and store in a covered container in the refrigerator. (Note: this get melty quickly, so I froze mine for an hour before placing out at party).

Oven Baked Chicken Fajitas


1 lb boneless, skinless chicken breast, cut into strips
2 tbsp vegetable oil
2 tsp chili powder
2 tsp cumin
1/2 tsp garlic powder
1/2 tsp dried oregano
1/4 tsp salt
15 oz can diced tomatoes with green chilies, drained
1 medium onion, sliced
1/2 green bell pepper, seeded and sliced
1/2 red bell pepper, seeded and sliced
12 flour tortillas

optional toppings:
sour cream


Preheat the oven to 400 degrees.  Place chicken strips into a greased 9×13 baking dish.  In a small bowl combine vegetable oil, chili powder, cumin, garlic powder, dried oregano, and salt; drizzle over the chicken and stir to coat.  Stir in the canned tomatoes, onions, and peppers.  Bake uncovered for 20-25 minutes or until chicken is thoroughly cooked and vegetables are tender.  Serve on tortillas with desired toppings.

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Feta-Stuffed Chicken Breasts

Last night I was completely and randomly in the mood for this Lemon-Feta Chicken recipe.  I mean the feta was screaming my name as I drooled just thinking about it.  Unfortunately since it was already six o’clock and I didn’t have two hours to spare while the chicken breasts marinated, I decided to try this feta-stuffed chicken recipe from Better Homes and Gardens that still included the feta I was craving with added bonuses of sun-dried tomatoes and fresh basil.  Let’s just say from now on I will be keeping my kitchen stocked with feta, basil, and sun-dried tomatoes for easy preparation of this amazingly healthy meal (only four weight watcher points) that took less than thirty minutes and was absolutely delicious.  Probably having it again next week, not gonna lie.

Prep Time     10 Minutes
Bake Time    12-15 Minutes
Makes           4 Servings


2 tbsp sun-dried tomatoes
4 skinless boneless chicken breasts
1/4 cup feta
2 tbsp softened fat-free cream cheese
2 tsp fresh basil, chopped
1/8 tsp ground black pepper
1 tsp olive oil


Place tomatoes in a small bowl and cover with boiling water.  Let stand 10 minutes, drain, and pat dry.  In a small bowl, combine the feta, cream cheese, tomatoes, and basil.  Pepper the chicken and cut a horizontal pocket in the top of each chicken breast without going all the way through.  Place chicken pocket side down in a single layer in a skillet of hot oil over medium-high heat.  Cook 6 minutes.  Turn chicken so pocket side is facing up.  Fill the pocket with the feta cream cheese mixture and continue to cook chicken until no longer pink, about 6 additional minutes.  Garnish with extra basil and serve with pasta noodles or a salad.

**Recipe Source:  BHG**

Skinny Chicken Parmesan

Prep Time          5-10 minutes
Cooking Time     30 minutes
Makes                 8 servings

Nutritional Information from Skinny Taste:

Servings: 8 • Serving Size: 1 piece • Old Points: 5 pts • Points+: 6 pts 
Calories: 224.5 • Fat: 8.6 g • Protein: 25.1 g • Carb: 14.2 g • Fiber: 1.3 g   


4 chicken breast halves, sliced in half (I forgot to do this, whoops)
3/4 cup seasoned breadcrumbs
1/4 cup grated Parmesan cheese
2 tbsp butter, melted
3/4 cup reduced fat mozzarella cheese
1 cup marinara
cooking spray


1.  Preheat oven to 450 degrees.  Prepare a baking sheet:  spray lightly with cooking spray or place aluminum foil on the baking sheet with a light coat of cooking spray on top, which minimizes your clean up!

2.  Combine Parmesan cheese and breadcrumbs in a medium bowl.

3.  Melt butter in a separate bowl.

4.  Lightly brush butter onto both sides of the chicken breasts and dip into breadcrumb mixture.

5.  Place chicken breasts on the baking sheet; lightly spray with cooking spray and bake for 20 minutes; turn chicken over and bake 5 additional minutes.

6.  Top chicken with sauce and shredded mozzarella cheese.  Bake 5 more minutes or until cheese is melted.  Serve with pasta or salad or both!

**Recipe Source:  Skinny Taste**