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Store in a container until you are ready to use. Spray pie pan with Pam, pour in
dip, and top with cheese. Bake at 350degrees for 25 minutes or until the top is
browned. Serve with cucumber slices, pork rinds or sliced celery).
Toasted Seasoned Nuts
2
1
1
1
1
1
1
1
1
tablespoons butter
teaspoon seasoned salt
teaspoon seasoned pepper
/2 teaspoon garlic powder
/2 teaspoon sale
/4 teaspoon cayenne pepper
cup whole almonds
cup pecan halves
cup walnut halves
Preheat oven to 300. Melt butter in large skillet. Stir in spices. Stir in nuts to coat.
Pour in a rimmed baking sheet andspread in a single layer. Bake for 10 minutes.
Stir and bake 10 minutes longer or until lightly toasted. Cool and store inan
airtight container.
Guacamole
1
2
3
med. tomato, peeled
ripe avocados, black or green
Tbsp. finely chopped, canned green chilies (I use mild, but you can use
whatever you want
1
1
1
1
2
/2 cup finely chopped onion
-1/2 Tbsp. white vinegar
/8 tsp. pepper
. In a medium bowl, crush tomato with potato masher
. Peel avocados, halve crosswise, and remove pits. Slice avocados into crushed
tomato. Crush with tomato until well
blended
3
4
. Add chile peppers, onion, vinegar, and pepper. Mix well
. Refrigerate, covered, until well chilled-at least 1 hour
Hope you like it. Holds for about a week. Try it with Grilled chicken slices on top
of onions, mushrooms, and green peppers. Add a dollop of sour cream. Also
great with pork rinds.
Lettuce Wraps
2
1
1
3
1
1
1
breasts of chicken, boneless and skinless, sliced into fajita strips
Portobello mushroom cap, stem removed and diced finely (1/4” dice)
/2 onion, finely diced
green onion tops, sliced
/2 cup diced water chestnuts
/2 cup bean sprouts
clove elephant garlic, minced (or 1/4 tsp. minced regular garlic)
Olive oil
Sesame oil
Chili oil
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