Taco Soup

This is actually a WW version, and it is fantastic!

1 pound very lean ground beef- Browned, drained and rinsed
1 envelope dry Hidden Valley Ranch dressing
1 envelope Taco Seasoning ( I use the lower sodium kind)
1 can Whole Kernel Corn
1 can petite diced tomatoes
1 can Rotel tomatoes
1 can chili beans
1 can Pinto Beans

Combine browned ground beef with the Ranch Dressing and the taco seasoning. Add a small amount of water, just to mix the seasonings with the meat. Then add all the other ingredients. DO NOT DRAIN ANYTHING. Let it simmer 30 minutes.

I have mixed the meat and the seasoning at night, and put everything in the crock pot the next day. Cooked on low for a few hours, and it is ready when you are. Also, the longer it simmers, the better the flavor,

Serving size is 1cup and it is 2 WW points

Football Frenzy

PIGS IN A BLANKET

1 package Little Smokies
1 can Crescent Rolls

Roll out the crescent rolls and press the triangles together to form a rectangle. Cut into long strips. Roll one smokie in the crescent roll strip and place on a cookie sheet. Repeat until you run out of crescent strips. Bake as directed 350 degrees for 10-12 minutes.

Oreo Snowballs

1 package Oreo cookies (crushed)
1 8oz box of cream cheese
1 bag white chocolate chips

Put the crushed Oreos in a bowl and mix with the cream cheese. Roll into balls, and place in the freezer to harden overnight. Melt white chocolate chips in a double boiler, and dip the Oreo balls into the melted chocolate. Place on wax paper lined cookie sheet to cool. Best if kept refrigerated or frozen. These are really rich and addicting!

I usually need more than 1 bag of white chocolate, have an extra one on hand in case you need it!!

Shrimp & Grits

Shrimp
2 lb. shrimp, cleaned & deveined;
1 lb. button mushrooms, sliced;
1 cup tabasco sauce;
enough vegi oil for frying the shrimp;
1/2 cup butter, melted;
1/4 cup scallions, sliced;
2 cups self-rising flour - seasoned with salt & pepper, garlic powder and paprika to taste.

In cast-iron skillet, heat oil on med.-high heat. In a seperate bowl, quickly dip shrimp in tabasco (no longer than 20 sec.). Dredge shrimp in seasoned flour. Quickly fry in the oil. Do not overcrowd the pan and cook about 1 minute per side.
In seperate pan, saute' mushrooms in butter.
Serve over cheesy grits.

Cheesy Grits:
1 qt. water
1 qt. heavy whipping cream
1 3/4 cup grits
1/3 tsp. garlic powder
1 1/2 tsp. salt
1/2 lb. each cheddar & monterey jack cheeses, shredded.

In a large pot, combine water & cream, bring to a rapid boil (careful not to scorch the bottom). Add the rest of the ingredients except the cheeses, to the boiling liquid. Reduce heat and slowly simmer until grits are thoroughly cooked and tender about 20 min.). Again, watch for scorching! When grits are done, blend in cheeses until they melt. Garnish with sliced scallions. Serve with a mixed green salad and crusty sourdough bread. You can also garnish this dish with strips of ham.
Hope y'all enjoy!