You Asked and You Shall Receive

My kids have become increasingly picky. And I’ve cooked less and less because of it. BUT I'm back at it because I was craving enchiladas and just went on a roll with recipes from there!

Kid Friendly Chicken Enchiladas



Ingredients

• 1 Rotisserie chicken shredded or cut up (about 2.5 cups shredded chicken, I saved the rest for tomorrow’s dinner)
• 8 oz sour cream
• 1/4 cup milk (I used whipping cream instead just because)
• 1 can of mild, red enchilada sauce
• 1 Tbsp cilantro
• 1 can of diced tomatoes
• 1 cup onion, diced (I sautéed these before so they would be hidden from the kids)
• 8  flour tortillas
• 1/2 cup Mexican shredded cheese

                                                                              Instructions

1. In a saucepan, mix together sour cream, enchilada sauce, milk (or cream) and cilantro. Heat through and set aside. (This will boil quickly and make a huge hot mess if you don't keep stirring. I learned the hard way.)
2. Combine the chicken, tomatoes, and onions in a mixing bowl. (Or now you would sauté your onions if you want them soft and sneaky :) )
3. Fill each tortilla with about 3 Tbsps. of the chicken mixture.
4. Roll the tortilla up and place seam side down ( or they will unravel ) in an 8x11 dish ( or whatever you have ) sprayed with cooking spray
   (side note…  I like rubbing my pans down with butter. We never have spray. Ever.)
5. Pour/spread the sour cream sauce over enchiladas and top with cheese. ( One more side note, I like to cover all the tortillas, including the ends especially,  with sauce. Because if you don’t, they come out majorly crunchy and I hate that )
6. Bake at 350°F for 25-30 minutes until bubbly and cheese is melted.
   
   Yuuuum! Seriously so good. So so good.

The Best Chicken Spaghetti Ever!

Hi friends! I took a way-too-long break from cooking or posting my recipes! It’s sad. Mr. Spouse is probably more sad than anyone. Poor guy. I promised to him tonight that I would start cooking dinner again. I also promised my friends I’d start posting recipes again. So here’s to you guys!

So, there’s a lot of “stuff” in this spaghetti, BUT it’s super easy to make. So don’t fret when you see the ingredient list :)

Chicken Spaghetti

Ingredients:
1 "Cut Up Fryer" (Basically, one lovely rotisserie chicken that someone else cooked for you. Makes mama’s life much better. Don’t you agree?)
Thin or regular Spaghetti (1-2 Cups)
1 can chicken broth (You’ll only use half the can)
2 Cans of Cream of Mushroom soup (You can use one can cream of mushroom and one can cream of chicken, if you’d like.)
1 onion chopped very finely (so the children can’t find them-mine don’t like onions)
1 green pepper (I don’t use the whole thing. I chop it up in little pieces and spread it all around so the kids can’t find them)
3 cups cheddar cheese
Lawry’s Seasoned Salt (about 2 teaspoons)
salt, pepper.

This is basic stuff, folks!

1. Boil a pot of water and the broth to a boil. When it’s boiling, break the spaghetti into 2-inch pieces until you have around 2 1/2 to 3 cups and let it cook according to the directions on the package.

2. I buy my rotisserie chicken the day I know I’ll make this and let it cool on the counter. It’s painful to tear up a hot chicken! So wash your hands, and start pulling chunks off the chicken. Maybe use a knife to cut them into smaller pieces if you’d like.

(Tip: You can use any cut of chicken you like. I like the whole chicken because it gives you a mixture of dark and light meat. If you’d like to do just breasts, that would work just fine! Also, if you are using a rotisserie instead of your own cooked chicken, be sure to add the canned chicken broth to the water before you boil the spaghetti. (I only use half of the can because it’d make the dish too salty.)

3. Cut up the veggies however you’d like.

4. Now, add all the ingredients into a mixing bowl. Since I don’t like dirtying up extra dishes, I mix mine all in the casserole dish and skip the bowl. It’s up to you! Add the spaghetti (drained), cut-up chicken, 2 cans of soup,  veggies, 2 cups of cheese, and your spices and mix it all together.

5. Bake it at 375 for 30 minutes. The last five minutes, spread the remaining cup of cheese and let it melt.



Yum!
Husband and kid approved!

King Ranch Chicken

Ingredients:

3-4 chicken breasts, cooked & cubed {or shredded}
1 can cream of mushroom soup
1 can cream of chicken soup
1 can Rotel
1-2 cups cheddar cheese
1 small pkg flour tortillas 

Directions:

Preheat oven to 350.  Tear tortillas into small pieces and line the bottom of a 9x13 baking dish.

Mix together soups, Rotel, & chicken and evenly pour on top of tortillas.

Top with cheese and bake for 30 minutes or until cheese is bubbly.

Sausage ‘N’ Tater Casserole

Ingredients:

1 pkg sausage {I used Jimmy Dean}
1 onion, chopped
4 large garlic cloves, pressed
1 can cream of onion soup
1 can cheddar cheese soup
1 can fiesta nacho cheese soup
1/4 tsp. crushed red pepper
1 pkg. tater tots {32 oz.}, partially thawed

Directions:

Combine sausage, garlic, and onion in a large skillet and cook on medium high heat.  Cook until meat is nice and crumbly.

Once meat is browned, stir in the soups and crushed red pepper.

While the sausage & soup mixture is cooking, line the bottom of a 2 qt. casserole dish with half of the tater tots.

Spread the sausage & soup mix evenly over the layer of tots.

Arrange another layer of tots on top of the sausage & soup mix.

Bake according to the directions on the tater tot package.  I think I baked ours at 425 for 20 minutes.  Just long enough for the tots to cook & brown :) Mmmmmmm…

New Recipes!

I’ve been SO busy lately with such random things and haven’t had time for blogging! I have however, had time for cooking some yummy meals! So, I’m going to catch up and send everything I’ve made lately your way…. Starting with this one below:

LOADED CHICKEN & POTATO SKILLET

3 medium potatoes, peeled & cubed
4-6 strips of bacon, cooked & crumbled
2-3 boneless, skinless chicken breasts, cubed
1 tbsp. olive oil
1 small yellow onion, diced
1 red bell pepper, diced
1 green bell pepper, diced
2 cups Monterrey jack cheese, shredded

Optional:
sour cream
green onions
salt & pepper
Cajun seasoning

Cook bacon…. While bacon cooks, peel and cube potatoes. Boil on stovetop and remove from heat when cooked {soft & mushy}. 

In a large skillet, cook chicken until brown on both sides and no more pink inside.  Remove from heat & cut into cubes.  In the same skillet, heat olive oil and add onions & peppers.  Mmmmm...smells heavenly right about now.

Add potatoes to the pepper/onion mix and cook for another 3-5 minutes. Add Cajun seasoning if preferred

Add chicken, bacon, and cheese. Cover the skillet with a lid and remove when cheese is melted. Season with salt and pepper...serve & ENJOY {because you will!!!} I topped mine off with some sour cream and green onions and I might as well have been in heaven.

CHICKEN-CHILI CRESCENT BAKE

Seriously, in LOVE with this recipe. It’s so easy and really, really good!

Ingredients:

Rotisserie chicken, shredded
1 can Bush’s Grillin’ Beans {Fiesta Black Beans}
1 can Rotel {we used HOT!}
2 tbsp. taco seasoning
1-2 cups shredded cheese {we used monterrey jack & colby}
1 can crescent seamless dough sheets

Directions:

Mix together chicken, beans, Rotel, and taco seasoning in a large saucepan over medium-high heat. Cook for about 5 minutes or until heated through.

Transfer mixture to a 9x13 baking dish. Cover with cheese and top with the crescent seamless dough sheet.

Cook at 375 for about 18-25 minutes or until crescent topping is golden brown. Remove from oven and cool for about 10 minutes.

Quesadilla Casserole

Ingredients:

1 packet McCormick’s Recipe Inspiration, Quesadilla Casserole {in the spice aisle!!}
1 lb. ground beef
1/2 cup chopped onion
2 {8 oz.} cans tomato sauce
1 {15 oz.} can black beans, drained & rinsed
1 {8 3/4 oz.} whole kernel corn, undrained
1 {4 1/2 oz.} chopped green chiles, undrained
6 flour {or corn} tortillas
2 cups shredded cheddar cheese

Just incase you need a little visual of these heavenly little recipe packets, here ya go. How convenient is that?! Pre-portioned spices and a recipe on the back?! LOVE IT!

Follow instructions on the back of the spice card :) very simple!

Chicken and Wild Rice Casserole

This turned out to be really good! I love it because it’s a one dish recipe. Easy cleanup!

Ingredients:

• 2 cups cooked and diced chicken breast
• 1 can cream of mushroom or celery soup
• 1/2 cup mayo
• 2 cans french style green beans
• 1 box Uncle Ben's long grain and wild rice (fast cook)
• 1 can water chestnuts

Directions:
Mix all ingredients together and pour into casserole dish. Bake at 350 for 30 minutes.

Chicken Tetrazzini

I love any version of this recipe! One of my favorite dishes!

Ingredients:

• 1/4 cup butter
• 1 lbs of sliced fresh mushrooms
• 2 cloves of minced garlic
• salt and pepper
• 1/4 cup flour
• 2 cups chicken broth
• 1 cup half and half
• 8oz cheddar cheese shredded
• 12 oz package of pasta
• 1 8oz package of frozen peas
• 4 cups cooked chicken or turkey cubed
• 1/4 cub bread crumbs
• 1/4 cup parmesan

Directions:
Preheat oven to 400

Cook noodles according to package directions. When 1 minute left stir in peas. Drain, add back to pot and add chicken or turkey.

Melt butter over medium high heat. Add salt pepper and mushrooms. Cook until liquid is mostly absorbed, about 12 minutes. Add flour, stir and cook for 1 minute. Slowly add broth and milk. Reduce heat and simmer for 3-5 minutes until thickened. Remove from heat and stir in cheddar.

Add sauce to noddle mixture. Top with bread crumbs and parmesan.

Bake for 15-20 minutes until crumbs are browned and sauce is bubbly.

Crescent Lasagna

This is the best thing I have ever eaten in my life. I’ve had it since I was a little girl and I would get SO excited when my mom or sister-in-law would make it! Now, I get to make it for my family! And they love it! It’s soooo good. Hope you enjoy it too!

Ingredients:
1 lb. ground beef
2 rolls of crescents
1 can tomato paste
1 egg
1 tub of small curd cottage cheese
2/3 cup mozzarella cheese
1/4 cup parmesan cheese
1 tsp. parsley
1 tsp. oregano
salt and pepper to taste

Directions:
Brown beef in skillet. Add parsley, oregano, salt and pepper, and tomato paste to beef. Stir thoroughly.

While browning the beef, mix cottage cheese, egg and parmesan together in a medium bowl.
Line a 13x9 pan with one roll of crescents.
Top crescents with one half of meat mixture. Pour cottage cheese mixture over the meat.

Add remaining beef mixture and top with mozzarella.

Cover with roll of crescents and bake at 350 for 25 minutes.

Chicken Dinner in One

Very quick and very easy recipe. Pretty good too!

Ingredients:

4-6 chicken breasts
2 cans French style green beans
2-3 lg. potatoes, sliced thinly
1 pkg. Good Seasons herb and garlic dressing
1 stick of butter, melted
Parmesan cheese

Directions:

Season chicken with your favorite seasoning and place down in center of 13x9 dish. Put green beans on one side of chicken and potatoes on the other. Mix dressing with melted butter and pour over chicken, beans, and potatoes. Sprinkle with parmesan cheese, and cover with foil. Bake at 350 for 1 1/2 hours.

Creamy Chicken Enchiladas

For a while now, I’ve been looking for a good enchilada recipe. None of the ones I’ve ever tried have been worth making again. This one however, is really good!



Ingredients:

1 tbsp butter or margarine
1 can Rotel tomatoes and green chilies, drained
1 (8 oz) pkg cream cheese, cut up and softened {I would use a little bit less than this.. like 3/4 of the container}
2 cups chopped, cooked chicken breast {I used a rotisserie chicken}
8 (8″) flour tortillas
2 cups shredded Monterey Jack cheese
1 pint whipping cream

Directions:

1.Preheat oven to 350. Spray 9×13 baking dish with Pam.
2. Melt butter in large skillet over medium heat. Add rotel and saute 1 min.
3. Stir in cream cheese and chicken and cook, stirring constantly until cream cheese melts.
4. Spoon 2-3 tablespoons of chicken mixture down center of each tortilla.
5. Roll up tortillas and place seam side down in a lightly greased 9×13 baking dish. Sprinkle with Monterey Jack cheese, and drizzle with whipping cream.
6. Cover with foil and bake at 350 degrees for 30 min. Take off foil and cook for another 15 mins, or until top is golden brown.

Mexican Pot Pie

I got this recipe from a friend's recipe blog. It turned out pretty good, but just like hers, my sauce came all out on the sides. It's kind of hard to seal it though since it's mushy before it's baked.

Don't get me wrong though, it tastes really good!

Ingredients:

1 package refrigerated pie crust (I used 1 crust)
1 jar (16 ounces) Chunky Salsa
1 can (10 3/4 ounces) Cream of Chicken Soup
1 cup sour cream
8 ounces shredded Cheddar cheese (about 2 cups)
1/2 can corn
2 cans White Chunk Chicken Breast in Water, drained
1/2 can black beans, rinsed and drained

( I cut some of the ingredients down since I was putting it in a smaller dish)

Let the pie crust stand at room temperature for 15 minutes or until it's easy to handle.
Stir the salsa, soup, sour cream, cheese, corn, chicken and beans in a large bowl. Spoon the chicken mixture into a 13 x 9 x 2-inch baking dish.

Unfold the pie crust on a lightly floured surface. Place the pie crust over the chicken mixture. Trim the excess crust from the edge. Cut several slits in the crust.

Bake at 400°F. for 40 minutes or until the crust is golden brown.

Here's how mine turned out :) all gooey and yummy inside!

Mom's Meatloaf

I LOVE meatloaf! This is my mom's recipe and I can remember helping her make it ever since I was little. It's so sweet to now make these recipes with my own little family! If you don't like meatloaf, you should at least try this recipe!

Ingredients:

1 pound lean ground beef {I use ground turkey}

2/3 cup milk

1/2 cup cracker crumbs {granola is really good too}

1/4 cup ketchup

1/2 worcestershire sauce

1/2 cup finely chopped onion

1 teaspoon salt

1/8 teaspoon black pepper

1 egg, beaten

Directions:

 

Mix all ingredients together in loaf pan (saves cleaning extra dishes). Form into a loaf and top with ketchup. Bake at 350° for about 1 hour.

MAC dish!

Tonight, Hannah and I went to a MAC (Mom's around the corners) meeting. We were supposed to bring a dish, so I threw what I had together... and came up with this recipe!! It actually turned out to be really good!

Ingredients:

7 oz. macaroni (uncooked)
1 can celery soup
1 can mushroom soup
1 small jar pimentos (optional)
4 oz. mushroom pieces
1 small onion, chopped
2 c. milk
1/2 lb Velveeta cheese diced
1/4 c. green pepper diced
2 c. ham, chicken or turkey, cooked and chopped
1 can water chestnuts, sliced

Directions:

Preheat oven to 350.

Combine all ingredients. Place in buttered 3 quart or 9x13 inch pan.
Bake for one hour.

Manicotti

I love this recipe! I've tweaked to make it my own and I think it's perfect. Try it out and see what you think!

1 (8 ounce) package manicotti pasta

1 pound lean ground beef {I used ground turkey}

1 container cottage cheese

1/2 cup shredded mozzarella cheese

1/2 cup grated Parmesan cheese

Italian seasonings to taste

Salt and pepper to taste

1 (32 ounce) jar spaghetti sauce

-Bring a large pot of lightly salted water to a boil. Add in some oil so the pasta doesn't stick together. Add pasta and cook for 8 to 10 minutes or until al dente. Drain and cool.

-Meanwhile, in a large skillet brown beef on medium heat. Drain and cool.

-Preheat oven to 350 degrees F (175 degrees C).

-Combine beef, cottage cheese, Parmesan cheese, and italian seasonings. Mix well. Stuff shells with mixture.

-Lightly grease a 9x13 inch baking dish. Pour enough spaghetti sauce in dish to cover the bottom. Place stuffed noodles in the dish. Top with remaining spaghetti sauce. Bake for 50 minutes.

-When it's done, sprinkle some mozzarella on top and put in back in the oven for a few minutes to let it melt.

Enjoy!