Dear Cooker and/or Eater:
I’m Janice Ramirez from MonsterMediaYuma.com. That’s me to the left. BTW, I love the kitchen. I love everything about the kitchen. The special tools, pans, cutting boards and cute cutlery……well, just about anything that comes in handy when I’m workin’ it.
Now, not everyone uses the kitchen to make magic but, lots of folks like to eat the magic we come up with, right? So this is a place for both the cooker and the eater. Whether it’s a recipe that I found and passed along to you on this page… or a recipe
I created myself to make your life a little easier and your taste buds happier, you can check it out here.
The bottom line is, click on Food-E-Licious every week. AFTER I WHIP IT UP, I CHANGE IT UP HERE ON THIS PAGE. Take a look, Feel free to do what we all do as hobby chefs…go ahead… improvise on these sweet instructions and created your own goodness. Heck…drop me an email…and give me your favorite creation, I may pick your recipe to be on the page. Here’s my email address:
email@example.com So, until next time, “Stir It Up Baby…and ENJOY!”
EASY FINGER FOODS
VELVEETA CHEESE DIP
Prep: 15 mins / Cook: Keep on warm
1 large block of Velveeta cheese
2 cans original Rotel diced tomatoes
1 log ground sausage
Chopped Cilantro for garnish, if you want
Fritos or Tortilla Chips
Will need a crockpot to keep warm your entire Party
First cut cheese into 1 inch cubes. Place cheese in crock pot and melt on
When cheese is almost melted, add undrained rotel tomatoes.
Now in a medium sauté pan brown sausage until done. Add the sausage to
the cheese mixture, then cover and simmer until thoroughly heated. Then
lower your heat to the keep warm setting.
Serve with Frito or Tortilla chips. BIG HIT for your BIG Game PARTY!
Buffalo Chicken Potato Skins
Serving Size: 6 pieces
Prep: 25 mins / Cook: 20 mins
*THIS IS GLUTEN FREE
3 small Russet potatoes, baked and cooled
1 large boneless, skinless chicken breast
4 cups water
1/4 cup Baby Ray’s Wing sauce
2 Tbsp unsalted butter, melted
2 cups cheddar cheese, shredded
1/2 cup blue cheese crumbles
chives, or green onion, to garnish
olive oil, for brushing
salt and pepper, to taste
Preheat oven to 350 degrees and cut baked potatoes in half lengthwise.
Using a spoon, make shallow trough in cut side of potato to hold filling,
leaving at least a ¼" border around edges. Be careful not to take too much
potato out, just enough to keep filling from sliding off. Brush potatoes with
olive oil, season lightly with salt and pepper. Place them on a baking sheet,
bake 5 minutes, turn over and bake 5 minutes more. Remove from oven and
Put chicken and water in small saucepan and bring to simmer over medium
heat. Cook 10 minutes until chicken is cooked through. Remove chicken from
water, cool slightly. Shred or chop chicken into small pieces.
Place chicken, hot sauce and butter in small bowl, mix until well combined.
Sprinkle cheddar cheese evenly among the potato skins. Divide chicken into
6 equal portions and top the potato skins and cheddar cheese.
Bake 10 minutes until cheese is melted then remove from oven. Garnish with
blue cheese crumbles and chives or green onion. Enjoy while still warm.
JALAPEÑO POPPER FOOTBALL
Yields: 30 servings
Prep: 15 mins / Cook: 2 mins
*TO MAKE GLUTEN FREE
16 oz cream cheese, softened
8 oz grated/shredded sharp cheddar cheese
1/4-1/3 cup chopped green onion, divided
1/2 cup diced pickled jalapeños, extra as desired
1/2 tsp garlic powder
pinch of salt
3 slices of bacon *Use Farmland Brand
1/3 cup panko breadcrumbs *Use Gluten Free Coating
2-3 TBSP fresh parsley
2-3 fresh jalapeños (approx. 1/4 cup finely chopped)
1 slice mozzarella or white cheddar cheese
assorted pretzels, veggies, apple slices, and crackers for:
In a medium bowl, combine softened cream cheese, cheddar, pickled jalapeño, garlic powder,
salt and around 2-3 TBSP chopped green onion. Mix well with a hand mixer or a fork.
Using a spatula, scoop out the cheese mixture and shape into a football shape with your hands,
making the top slightly flattened. You want it slightly firm yet soft enough to coat with toppings, if
needed put in fridge while you do rest of recipe.
While your cheese ball chills, chop the bacon into pieces and cook until crispy in a hot pan or
skillet. Remove bacon from pan and wipe clean, leaving a teeny bit of the bacon grease behind.
Add your panko and lightly toast it, stirring frequently for about a minute or two until golden
Remove the seeds, veins, and stem from your jalapeño and finely chop/mince.
Sprinkle/cover your cheese ball with panko, the remaining green onion, parsley, fresh jalapeño,
and bacon and press firmly into the cheese ball to coat. For the laces, cut a slice of mozzarella
cheese into thin slices. Cut one long slice for the center of the football and smaller slices for the
laces. Place the long slice horizontally along the center of the football, then arrange the small
slices horizontally on top
Use all your favorite dippers from the list above and dig in! Enjoy!
Serving Size: 12 pieces
TO MAKE GLUTEN FREE: use Rice Lasagna Noodles, Bush’s Chile Beans, GF Taco Seasoning, Daisy Sour Cream, and Rosarita Refried Beans.
1 pound ground beef
1/4 cup chopped onion
1 can (16 ounces) refried beans
1 can (16 ounces) mild chili beans, undrained
1 can (14-1/2 ounces) Mexican stewed tomatoes, drained
1 cup salsa
1 can (4 ounces) chopped green chilies
1 envelope reduced-sodium taco seasoning
1 teaspoon dried oregano
1 teaspoon ground cumin
1/4 teaspoon garlic powder
1-1/4 cups shredded Monterey Jack cheese
1-1/4 cups shredded part-skim mozzarella cheese
3/4 cup 4% cottage cheese
1-1/4 cups sour cream, divided into ¾ cup and ½ cup
1/2 bunch of Cilantro, chopped
9 lasagna noodles, cooked, rinsed and drained
PREHEAT OVEN TO 350 DEGREES
Cook beef and onion over medium heat until meat is no longer pink; drain.
Stir in the beans, tomatoes, salsa, chilies and seasonings.
In a large bowl, combine Monterey Jack and mozzarella cheeses; set aside
1 cup. Stir Cilantro, cottage cheese and 3/4 cup sour cream into remaining
Spread 1 cup meat sauce into a greased 13-in. x 9-in. baking dish. Layer
with three noodles, and a third of the cottage cheese mixture and meat
sauce. Repeat layers twice (dish will be full).
Cover and bake for 1 hour. Uncover; spread with remaining sour cream.
Sprinkle with reserved cheeses. Bake 10-12 minutes longer or until cheese
is melted. Let stand for 10 minutes before serving. Yield: 12 servings.
Slow Cooker Recipe
Slow Cooker Chile
Serving Size: 1½ Cups
Food Exchange Points: 4 points
1 lb extra-lean ground beef or ground turkey
1 Tsp fresh garlic, minced
1 large red bell pepper, seeded and diced
1 large green bell pepper, seeded and diced
2 Tbsp chili powder
2 Tsp cumin
1 can (28 oz) crushed tomatoes
1 can (28 oz) pinto beans
1 can (15 oz) red kidney beans, drained and rinsed
1 yellow onion, chopped
¼ cup canned diced green chiles or 1 fresh jalapeno pepper, seeded and finely diced
2 Tbsp tomato paste
Pepper to taste
Cook ground beef or turkey and garlic in a nonstick skillet, breaking apart the
Meat, until well browned. Drain off any fat very well, then return to the pan. Add
Bell peppers and cook until softened (about 5 minutes). Stir in Chili powder and
Place tomatoes, kidney beans, onion, chiles, tomato paste and meat mixture in
a slow cooker and stir to combine. Cover and cook on low until flavors are
blended (about 4-5 hours). Season to taste with black pepper.
Broccoli Cheese Soup
Serving Size: 1 1/2 cups
Food Exchange Points: 4 Points
2 tsp olive oil
1/2 cup(s) uncooked onion(s), minced
16 oz frozen chopped broccoli
29 oz canned chicken broth
4 oz low fat cheddar or colby cheese, cut into cubes
1/2 cup(s) fat free skim milk
1/2 tsp garlic powder
1/2 cup(s) water
1/4 cup(s) cornstarch
Heat oil in a large saucepan over medium-high heat. Add onion and
cook 3 minutes, until soft.
Add broccoli and broth and bring to a boil; reduce heat to medium
and simmer 3 minutes, until broccoli is tender.
Reduce heat to low, add cheese and stir until cheese melts; stir in milk
and garlic powder.
Whisk together water and cornstarch. Add mixture to pan and simmer
2 minutes, until thick. Serve hot. Yields about 1 1/2 cups per serving.
Parmesan Chicken Cutlets
Serving Size: 1 Piece
Food Exchange Points: 4 points
½ cup parmesan cheese, grated
2 Tbsp Italian seasoned bread crumbs
½ Tsp paprika
1 Tsp dried parsley
½ Tsp garlic powder
¼ Tsp black pepper
4 boneless skinless chicken breast, About 1 pound
Preheat oven to 400 degrees
In a resealable plastic bag, combine cheese, bread crumbs and all seasonings,
Transfer mixture to plate: dip each chicken breast in cheese mixture, turning to
coat all sides.
Arrange on nonstick baking sheet. Bake until chicken is cooked through (20-25
Combine flour, salt and pepper together in a shallow dish: add chicken and turn
to coat. Shake chicken pieces to remove excess flour.
Lemon Chicken & Spaghetti Squash
Serving Size: 1 Cup Chicken Mixture / 1 Cup Squash
Food Exchange Points: 4 points
1 spaghetti squash
Salt, to taste
Black pepper, to taste
2 chicken breast, cut into 1-2 in pieces
For the sauce:
1 medium yellow onion, diced
4 cloves garlic, minced
3 cups cherry tomatoes, halved
½ teaspoon salt
¼ teaspoon black pepper
½ lemon, juiced
1 cup chicken broth
8 ounces baby spinach
Preheat oven to 375˚F/200˚C.
Poke several holes into the spaghetti squash. Microwave on high for 5 minutes.
Cut squash in half along the holes. Remove seeds with a spoon. Drizzle squash
with olive oil, and season with salt and pepper. Place squash upside down on
baking tray and bake for 40 minutes until soft. Let cool.
Using a skillet, cook the chicken breast on medium-high heat with a little olive oil
for 6-8 minutes until the chicken is golden brown and cooked through. Remove
chicken from the pan and set aside.
Sauté onion for a few minutes. Add garlic and cook for a minute. Add tomatoes
and cook for a couple minutes. Cook until onions are translucent (clear).
Add lemon juice and chicken broth, and cook until the liquid partially reduces,
about 20 minutes. Add cooked chicken and cook for 2 minutes. Add spinach
and cook for 2 minutes.
Using a fork, shred the inside of the squash. Place 1 cup of squash on plate
and pour 1 cup of sauce over the squash. Serve immediately.
Sesame Chicken w/Rice
Serving Size: ½ Cup Chicken / 1 Cup Rice
Calories: 216 Chicken / 206 Rice
Food Exchange Points:
5 points Chicken / 2 points Rice
2 Tbsp sesame seeds, raw
1 Tbsp water
2 Tbsp low-sodium soy sauce
1 Tbsp maple syrup
1 Tsp fresh ginger root, minced
½ Tsp five-spice powder spices
2 Tbsp all-purpose flour
½ Tsp salt
¼ Tsp black pepper
1 lb uncooked boneless skinless chicken breast, cut into 2-inch strips
2 Tsp peanut oil
4 cups cooked white rice (makes 4 servings to go with 4 servings of chicken
Place a large nonstick skillet over medium-high heat. Add sesame seeds and cook
until lightly toasted, shaking pan frequently( about 2-3 minutes). Transfer seeds to
a shallow dish and set aside.
Whisk water, soy sauce, maple syrup, ginger and five-spice powder together
In a small bowl and set aside.
Combine flour, salt and pepper together in a shallow dish: add chicken and turn to
coat. Shake chicken pieces to remove excess flour.
Heat oil in a large nonstick skillet over medium-high heat. Add chicken and saute’
until browned on all sides, about 5 minutes. Add soy sauce mixture to chicken and
cook until browned on all sides (about 5 minutes). Add soy sauce mixture to chicken
and cook until sauce thickens and is almost evaporated (about 2 -3 minutes). Add
toasted sesame seeds to chicken pieces and toss together. Serve (may drizzle left
over sauce mixture on top.)