Effortless Cooking

Transform Your Meals with Lizzie’s Delights! 🍴✨

Looking to add bold, delicious flavors to your dishes without the hassle? Our Lizzie’s Delights dips make it easy to create mouthwatering meals in minutes! Whether you’re cooking a quick weeknight dinner or prepping for a family feast, our packets bring the perfect blend of herbs and spices to your kitchen. Find our recipes below!

Delectable Dill Baked Fish

Ingredients:

4 white fish fillets (such as cod, tilapia, or haddock)
1 pkg. Lizzy’s Delights Delectable Dill and Garlic Dip Mix
1/4 cup mayonnaise (or Greek yogurt for a lighter option)
1 tbsp lemon juice
1 tbsp olive oil
Salt and pepper to taste

Fresh dill and lemon slices (optional, for garnish)

 Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease a baking dish. In a small bowl, combine the mayonnaise (or Greek yogurt), Delectable Dill and Garlic Dip Mix, and lemon juice. Mix until smooth and well blended. Place the fish fillets on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper on both sides. Spread the dill sauce evenly over the top of each fish fillet, making sure to cover them fully. Bake in the preheated oven for 12-15 minutes, or until the fish is flaky and cooked through (the internal temperature should reach 145°F or 63°C). Garnish with fresh dill and lemon slices, if desired. Serve with a side of roasted vegetables, rice, or a fresh green salad.

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Buffalo Bacon Meatballs

These Buffalo Bacon Meatballs are perfect for parties or as an appetizer!

Ingredients:

 1lb ground beef (or a mix of beef and pork)

1/2 cup breadcrumbs
 1 egg
1 pkg Lizzie’s Delights Buffalo Bacon Dip Mix
1/4 cup crumbled cooked bacon (about 4 slices)
1/4 cup blue cheese or ranch dressing (optional, for drizzling or dipping)
 2 tbsp chopped parsley (optional, for garnish)
1/4 cup hot sauce (like Frank’s RedHot)
2 tbsp melted butter
Salt and pepper to taste

Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. In a large bowl, combine the ground beef, breadcrumbs, egg, Buffalo Bacon Dip Mix, crumbled bacon, salt, and pepper. Mix well until all the ingredients are evenly incorporated. Roll the mixture into small 1-inch meatballs and place them on the prepared baking sheet, spaced evenly. Bake the meatballs in the preheated oven for 15-20 minutes, or until they are cooked through and browned on the outside. While the meatballs are baking, combine the hot sauce and melted butter in a small bowl. Stir to
combine. Once the meatballs are done, remove them from the oven and toss them in the buffalo sauce until they are fully coated. Serve the meatballs warm, drizzled with blue cheese or ranch dressing if desired, and garnish with chopped parsley.

Black Pepper Parmesan Chicken

Ingredients:

4 boneless, skinless chicken breasts
1/2 cup grated Parmesan cheese
1 pkg Lizzie’s Delights Black Pepper Dip Mix
1 cup breadcrumbs (panko or regular)
1 tsp garlic powder
1 egg
2 tbsp milk
Olive oil for frying
Salt to taste
Fresh parsley, chopped (for garnish)

In a shallow bowl, mix the breadcrumbs, Parmesan cheese, Black Pepper Dip Mix, garlic powder, and a pinch of salt. In another bowl, whisk together the egg and milk. Dip each chicken breast into the egg wash, allowing the excess to drip off, then coat it in the breadcrumb mixture. Press the breadcrumbs onto the chicken to ensure an even coating. Heat a few tablespoons of olive oil in a large skillet over medium heat. Once hot, add the breaded chicken breasts and cook for 4-5 minutes per side, or until the chicken is golden brown and cooked through. Remove the chicken from the skillet and let it rest on a paper towel to absorb any excess oil. Garnish with freshly chopped parsley and serve.

Wise Guy Garlic Mashed Potatoes

Ingredients:

2 lbs Yukon Gold or Russet potatoes, peeled and chopped
4 tbsp butter (unsalted)
1/2 cup heavy cream (or milk for a lighter version)
1 pkg Lizzie’s Delights Wise Guy Garlic Mix
Salt to taste
Fresh parsley (optional, for garnish)

Place the peeled and chopped potatoes into a large pot. Cover with water and add a pinch of salt. Bring to a boil over medium-high heat, then reduce to a simmer. Cook for about 15-20 minutes, or until the potatoes are tender and can be easily pierced with a fork. Drain the potatoes and return them to the pot. Add the butter and mash the potatoes until
smooth and creamy. Stir in the heavy cream (or milk), Wise Guy Garlic Mix, and salt to taste. Continue mashing and stirring until the garlic flavor is well distributed and the potatoes reach your desired consistency. Garnish with freshly chopped parsley if desired and serve hot alongside your favorite protein or veggies!

Vivacious Veggie-Stuffed Bell Peppers

Ingredients:

4 large bell peppers (any color)
1 lb ground turkey or beef
1 small onion, diced
1 cup cooked quinoa or rice
1 pkg Lizzie’s Delights Vivacious Veggie Dip Mix
1 can (14.5 oz) diced tomatoes, drained
1/2 cup shredded cheddar or mozzarella cheese
Salt and pepper to taste
Olive oil for cooking

 Preheat your oven to 375°F (190°C). Cut the tops off the bell peppers and remove the seeds. In a skillet, heat a little olive oil and sauté the diced onion until soft. Add the ground turkey or beef and cook until browned. Stir in the Vivacious Veggie Dip Mix, cooked quinoa or rice, and diced tomatoes. Fill each bell pepper with the veggie and meat mixture. Place them in a baking dish and cover with foil. Bake the peppers for 30 minutes. Remove the foil, sprinkle the tops with cheese, and bake uncovered for another 10-15 minutes until the cheese is melted and bubbly. Serve hot, garnished with fresh herbs if desired.

Chipotle Chili

Ingrdients:

1 lb ground beef (or ground turkey)

1 tbsp olive oil

1 onion, diced

3 garlic cloves, minced

1 pkg Lizzie’s  Delights Chipotle Dip Mix

1 (15 oz) can diced tomatoes

1 (15 oz) can kidney beans, drained and rinsed

1 (15 oz) can black beans, drained and rinsed

1 cup beef or chicken broth

1 tbsp tomato paste

1 tsp ground cumin

1 tsp smoked paprika (optional for extra smoky flavor)

Salt and pepper to taste

Toppings: shredded cheese, sour cream, sliced avocado, fresh cilantro, lime wedges (optional)

In a large pot or Dutch oven, heat the olive oil over medium heat. Add the ground beef (or turkey) and cook until browned, breaking it up with a spoon as it cooks. Drain excess fat if necessary. Add the diced onions to the pot with the browned meat and sauté for 4-5 minutes, until softened. Stir in the minced garlic and cook for another minute. Stir in Chipotle Dip Mix, cumin, and smoked paprika (if using). Cook for 1-2 minutes, allowing the spices to become fragrant. Add the Tomatoes and Beans:

Pour in the diced tomatoes (with juices), tomato paste, kidney beans, black beans, and broth. Stir to combine everything well. Bring the chili to a gentle simmer. Cover and cook for 25-30 minutes, stirring occasionally, to let the flavors meld together. If the chili gets too thick, you can add more broth or water to reach your desired consistency. Taste the chili and adjust seasoning with salt and pepper if needed. Serve hot, topped with shredded cheese, sour cream, avocado slices, fresh cilantro, and a squeeze of lime.

Bacon-Seasoned Baked Potatoes

Ingredients:

4 large russet potatoes, scrubbed clean
2 tbsp olive oil
1 pkg Lizzie’s Delights Bacon Dip Mix
1/2 cup sour cream
1/4 cup shredded cheddar cheese
1/4 cup crumbled cooked bacon (optional, for extra bacon flavor)
2 tbsp chopped green onions or chives

Salt and pepper to taste

Preheat your oven to 400°F. Rub the scrubbed potatoes with olive oil and season the skin generously with salt and pepper. Pierce each potato a few times with a fork to allow steam to escape while baking. Place the potatoes directly on the oven rack and bake for 45-60 minutes, or until the skin is crispy and the potatoes are tender when pierced with a fork. While the potatoes are baking, combine the Bacon Dip Mix with the sour cream. Set aside for topping. Once the potatoes are done, remove them from the oven and let them cool slightly. Slice them open and fluff the insides with a fork. Spoon a dollop of the bacon-seasoned sour cream mixture onto each potato. Sprinkle the potatoes with shredded cheddar cheese, crumbled bacon (if using), and chopped green onions or chives.

Maine Seafood Shrimp Scampi

Ingredients:

1 lb large shrimp, peeled and deveined

2 tbsp olive oil

2 tbsp butter

1 pkg Lizzie’s  Delights Maine Seafood Dip Mix

4 garlic cloves, minced

1/2 cup white wine (or chicken broth)

1 tbsp lemon juice (plus extra wedges for serving)

1/4 cup fresh parsley, chopped

8 oz linguine or spaghetti (optional)

Salt and pepper to taste

Red pepper flakes (optional, for heat)

If you’re serving the shrimp scampi with pasta, cook the linguine or spaghetti in salted boiling water according to the package instructions until al dente. Drain and set aside. In a bowl, toss the shrimp with 1 tablespoon of Maine Seafood Dip Mix, coating them evenly. In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes on each side, until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside. In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Add the minced garlic and sauté for about 1 minute, until fragrant. Pour in the white wine (or chicken broth) and lemon juice, and stir in the remaining 1 tablespoon of Lizzy’s Delights Maine Seafood Dip Mix. Simmer the sauce for 3-4 minutes, allowing it to reduce slightly. Return the cooked shrimp to the skillet, tossing them in the sauce to coat well. If using pasta, toss it into the skillet as well, combining everything. Cook for another 1-2 minutes to heat through. Garnish the shrimp scampi with fresh parsley and a squeeze of lemon juice. Serve with extra lemon wedges and, if desired, a sprinkle of red pepper flakes for a bit of heat.

No Fuss, Just Flavor.

One-Skillet Tasty Tuscan Chicken with Sun-Dried Tomatoes

Ingredients:

4 boneless, skinless chicken breasts
2 tbsp olive oil
1 tbsp butter
1 pkg Lizzie’s Delights Tasty Tuscan Dip Mix
1/2 cup sun-dried tomatoes (packed in oil), drained and chopped
2 cloves garlic, minced
1 cup heavy cream
1/2 cup chicken broth
1/2 cup grated Parmesan cheese
2 cups baby spinach
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Season the chicken breasts with salt, pepper, and 1 tablespoon of Tasty Tuscan Dip Mix. Heat the olive oil and butter in a large skillet over medium-high heat. Add the chicken breasts and cook for 5-6 minutes on each side, until golden brown and cooked through. Remove the chicken from the skillet and set aside. In the same skillet, add the minced garlic and sun-dried tomatoes. Sauté for about 1 minute, or until the garlic is fragrant. Make the Creamy Tuscan Sauce:

Add the remaining 1 tablespoon of Tasty Tuscan Dip Mix, heavy cream, and chicken broth to the skillet. Stir well to combine, and bring the mixture to a simmer. Cook for 3-4 minutes, allowing the sauce to thicken slightly. Incorporate Parmesan and Spinach:
Stir in the grated Parmesan cheese until melted and smooth. Add the spinach and cook for 2-3 minutes until it wilts.
Return the Chicken:
Place the cooked chicken breasts back into the skillet, spooning the creamy sauce over them. Let the chicken simmer in the sauce for 2-3 more minutes to absorb the flavors. Garnish with fresh parsley and serve hot over pasta, rice, or alongside crusty bread to soak up the delicious sauce.

Chocolate Chip Cookie Dough Layer Cake

Ingredients:

1 box vanilla or yellow cake mix (plus ingredients listed on the box: eggs, oil, water)
1 tsp vanilla extract (optional, for extra flavor)
1 batch of Lizzy’s Delights Jazzy Bears Chocolate Chip Cookie Dough Dip (prepared as per package
instructions) Half for the filling and half for the frosting
Chocolate chips and mini chocolate chip cookies (for garnish)

Preheat your oven to 350°F (175°C). Grease and flour two 8-inch round cake pans. Prepare the cake batter according to the instructions on the cake mix box. Add vanilla extract if using. Divide the batter evenly between the two prepared cake pans. Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes
out clean. Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely. Once the cakes are completely cool, place one cake layer on a serving plate. Spread a generous layer of Lizzy’s Delights Jazzy Bears Chocolate Chip Cookie Dough Dip over the top. Make sure to leave a little space at the edges to avoid overflow. Place the second cake layer on top of the cookie dough filling. Gently press down to secure the layers. Frost the outside of the cake with the rest of the Cookie dough frosting. Garnish with extra chocolate chips and mini chocolate chip cookies on top for decoration.

Spinach and Mushroom Pasta

Ingredients:

12 oz pasta (fettuccine, penne, or your choice)
2 tbsp olive oil
1 tbsp butter
8 oz mushrooms, sliced (cremini or button mushrooms work well)
3 garlic cloves, minced
1 pkg. Lizzie’s Delights Spinach & Mushroom Dip Mix
1 cup heavy cream
1/2 cup grated Parmesan cheese
2 cups fresh spinach
Salt and pepper to taste
Fresh parsley or basil, chopped (for garnish)

Cook the pasta according to the package instructions until al dente. Reserve 1/2 cup of pasta water before draining, then set the pasta aside. In a large skillet, heat the olive oil and butter over medium heat. Add the sliced mushrooms and sauté for about 5-6 minutes, until they are golden and soft. Stir in the minced garlic and cook for
another minute. Add the Lizzy’s Delights Spinach Dip Mix to the skillet with the mushrooms and stir well to coat. Pour in the heavy cream, bring the sauce to a simmer, and let it thicken for 3-4 minutes. Gradually stir in the grated Parmesan cheese until smooth. Stir the fresh spinach into the sauce and cook for 2-3 minutes, until it wilts. Toss the cooked pasta into the skillet with the creamy spinach and mushroom sauce. Add a little of the reserved pasta water if the sauce is too thick. Stir well to combine and season with salt and pepper to taste. Serve the pasta warm, garnished with fresh parsley or basil and additional Parmesan cheese if desired.

Creamy Ranch Salad Dressing

Ingredients:

1 pkg Lizzie’s Delights Zesty Ranch Dip Mix
1/2 cup mayonnaise

1/4 cup buttermilk (or regular milk for a thinner consistency)
1 tsp lemon juice or white vinegar
1/2 tsp garlic powder (optional for extra garlic flavor)
Salt and pepper to taste

In a medium bowl, whisk together the mayonnaise, sour cream, and buttermilk until smooth. Stir in the Rowdy Ranch Dip Mix, lemon juice, and garlic powder (if using). Taste, then season with salt and pepper as needed. If you prefer a thinner dressing, add a little more buttermilk until you reach the desired consistency. For best results, refrigerate the dressing for at least 30 minutes to allow the flavors to melt. Serve over your favorite salad or use it as a dip for veggies!

Greek Chicken Gyros with Tzatziki

In a bowl, mix olive oil, lemon juice, Greek Tzatziki Dip Mix, minced garlic, dried oregano, salt, and pepper. Add the chicken and toss to coat. Marinate for at least 30 minutes (or up to 4 hours for more flavor). Heat a grill pan or skillet over medium-high heat. Cook the marinated chicken for 5-6 minutes per side, or until fully cooked and browned. Once done, let the chicken rest for 5 minutes before slicing into thin strips. While the chicken is cooking, mix the Greek yogurt, Greek Tzatziki Dip Mix, lemon juice, grated cucumber, and olive oil in a bowl. Season with salt and pepper to taste. Stir well and refrigerate until ready to serve. Warm the pita breads in a dry skillet or microwave. Lay each pita flat and add a few slices of chicken in the center. Top with red onion, tomato, shredded lettuce, and a drizzle of the homemade tzatziki sauce. Add crumbled feta and fresh parsley if desired. Fold the pita over the fillings and serve immediately with extra tzatziki sauce on the side.