I used to make this recipe for parties a lot!: http://www.cherylsrecipes.net/recipe/chili-dip/ It was super fast and easy.
However, when I found out that I had wheat and soy allergies, I could no longer make it because every single canned chili I can find has soy (along with a lot of preservatives) in it! I am also not a big fan of Velveeta because it is so processed. So I came up with this recipe as a replacement and it is even better, although obviously not as easy! It is still not too difficult though. I will certainly be making it again!
If you would rather used canned chili for the convenience, just use 3 cans of chili in this recipe. Or, if you have a favorite chili recipe (with or without beans), substitute about 6-7 cups of that for this chili.
This is another recipe that my husband came up with. Creamy eggs filled with cooked bacon, onion, sweet peppers, jalapeno peppers, and topped with cheese. I usually cook up double the meat and veggies, then reserve half of it for a later time to make a quick weekday breakfast.
While that is cooking, finely dice onion, sweet pepper and jalapeno pepper.
When bacon is cooked, add the diced veggies and cook, without draining bacon grease.
Meanwhile, whisk the eggs with heavy cream and season with salt and pepper.
When veggies are nearly cooked, add spinach and cherry tomatoes to the skillet. Cook until spinach is wilted.
Pour eggs over the top of the veggies and stir. Cook, stirring occasionally, until eggs are nearly set up. Remove from heat. We like to eat these topped with shredded cheese and sometimes salsa.
Each serving, with 1/2 oz. cheddar cheese, contains: 424 calories, 31 g fat, 439 mg cholesterol, 523 mg sodium, 546 mg potassium, 14 g carbs, 3 g fiber, 9 g sugar, 22 g protein, 73% vitamin A, 147% vitamin c, 21% calcium, 15% iron
This is a recipe my husband came up with several years ago and we still enjoy it at least weekly. A combination of bacon, potatoes, onions, sweet peppers, jalapenos (if you desire), and ham (opt.), topped with shredded cheese. Yum! Of course, any of these ingredients can be changed or deleted to your liking.
Cut up bacon by slicing across the slices into 1/4" or so pieces. Cook in skillet until just done.
Add remaining ingredients except cheese. Cook, stirring every 5-10 minutes, until done. You may need to add a little butter or oil to the pan, depending on the skillet you are using and the fat content in the bacon. Serve topped with cheese of your choice! Cilantro or green onion makes a nice garnish for this dish. You may also want to add salsa to the top.
We always buy jalapenos and sweet peppers by the bushel or half bushel at the farmer's market in the fall, then we dice them and freeze them in quart Ziploc bags, so they are always ready to go whenever we need them!
The potatoes are julienned using a nifty device called Nice Dicer. We have an old style one, that we have been using for years. It works great and saves a LOT of time!
To save some time on a weekday morning, cook up the bacon the night before and save in a covered container with the other veggies, all chopped and ready to throw in the pan the next morning!
These can be quite spicy, depending on the heat of the jalapenos you use. You have the option of using cream cheese in the meatballs or an egg. The egg version seems to be a lot hotter than the cream cheese. However, both have a very nice flavor.
I have used Bob Evans Naturally! in this recipe because it is free of sodium nitrites and MSG.
Hot Sausage & Cheddar Cheese Meatballs
The combination of Breakfast Sausage and cheddar cheese mixed with jalapenos makes a delicious appetizer that will wake up your taste buds!
Prepare baking pan by lining with foil, then topping with parchment paper.
Combine all ingredients in mixing bowl. Combine with mixer. Shape into meatballs using small cookie scoop.
Bake at 375 degrees F and bake for 15 minutes. My oven has a speed bake option and I use it for these. You may have to bake for an additional 5 minutes or so if you do not have that option.
Although spelt is actually a type of wheat flour, most people with wheat allergies can digest spelt with no problem. Obviously, you should not eat spelt if it is a problem for you.
It would be a good idea, after mixing the ingredients, to make a meatball-sized patty and fry it in a skillet to see if you would like to add more jalapenos or other spices.
These can be made up ahead of time and frozen in an airtight container before baking. Then remove from freezer, thaw and bake when needed.