Chicken and Spinach Stuffed Shells

This dish was so easy to prepare, had to cook for 40 minutes, but totally worth it.  You could freeze this as well.  It would be the perfect dinner to have on hand to take to a friend or on a busy weekend after you crammed your day full of fun activities.

This was filling and satisfying.  Pair it with a Caesar salad and some garlic bread for a hit of a meal.

I don’t know why I don’t make these more often.  I tried a new filling recipe and I am so glad I did.  I even hand wrote this on a recipe card to have on hand as my go to “stuffed shell” filling.
*every time I make stuffed shells, I laugh to myself, by myself, while filling them.  I had my twin sister call me in a panic one night because she was trying to make a yummy dinner for her husband-to-be, and she choose stuffed shells.  Apparently, when she was at the store, she did not take note that you can buy pasta shells in different sizes.  She got the small ones and then tried to fill them.  She called to tell me what a pain it was and that it was so time consuming, she would not have dinner ready in time to eat on his work break.  I laughed and laughed and laughed…..and of course then tried to make her feel better by telling her that she can just layer the shells, filling, and sauce and it will just be a casserole.  Oh….my sister* ( I currently have tears running down my cheeks, laughing as I type)
Chicken and Spinach Stuffed Shells
*adapted from www.the-girl-who-ate-everything.com*
1 box large pasta shells (don’t accidentally grab the small shells)
24 oz marinara sauce (I like the Bertolli classic tomato and basil)
1 cup finely diced onion
2 cups cooked, shredded chicken
2 cups fresh, chopped spinach
2 garlic cloves, minced
15 oz ricotta cheese (you can substitute in cottege cheese.  I like the texture of ricotta)
8 oz cream cheese, softened
5 oz shredded parmesan cheese (about 1 2/3 cups)
1 eggs, beaten
1 Tbsp dried parsley flakes
1 tsp Italian seasoning
a pinch of salt and pepper (about 1/2 tsp each)
2 cups mozzarella cheese, divided (1 cup for filling, 1 cup for topping)

1. Preheat your oven to 350 degrees and grease a 9X13 baking dish
2. Cook your pasta shells according to the package and drain them and set aside.
3. In a large bowl, combine chicken, onion, ricotta, parmesan, 1 cup mozzarella, spinach, garlic, seasonings, cream cheese, and egg.  I used the large paddle on my kitchen aid mixer to mix this on the lowest speed.  You could stir this by hand as well. 
4. Spread half of the marinara sauce in the baking dish.
5. Fill the pasta shells with the chicken filing.  I used a gallon size zip lock bag with the corner cut off to do this.  Worked fast and easy.  Also, it is easier if you fill the shell while holding it in your hand rather than placing it in the dish to fill it.
6. Top with remaining marinara sauce, cover with foil and bake for 40 minutes.
7. Uncover and top with remaining 1 cup mozzarella cheese and bake for 10 more minutes.
*Don’t be intimidated by the long list of ingredients or the bake time.  I managed this with two busy little ones in about 15 minutes.  You can get everything mixed and ready in the amount of time it takes to boil the pasta.
Enjoy!

Give-Away Time

Woah!  There are already 500 followers!  It is crazy to me that in November, I had just 6 of you out there.  Now, I have quite a following.  Thank you Pinterest!
I am going to be giving away a $25 Pampered Chef gift card.  Treat yourself to a few new kitchen gadgets.  (I may also treat myself to one or two things)
Here is how to enter, you get your name entered once for each thing on the list. 
1. Become a follower.  If you already are, just let me know in a comment
2. “Pin” a recipe of mine to Pinterest and let me know which one by leaving a comment.
3. Tell me what kind of recipes you would most like to see.  Leave your suggestion in a comment

Place all of your comments on this post.  I will close the give-away next Tuesday, February 7th.
Good Luck and thank you for visiting!

Creamy Chicken and Salsa Burritos

With fresh salsa and guacamole, this was definitely a “go back for seconds” kind of dinner

The filling was made in the crock pot, so the whole dinner equated to only about 10 minutes of prep.

Creamy Chicken and Salsa Burritos
4 chicken breasts (can use frozen)
1 cup chunky salsa (plus more for toppings)
3/4 cup tomato sauce
8 oz diced green chilies
1 can black beans, drained and rinsed
1 can kidney beans, drained and rinsed
1 pkg ranch dressing mix (I use this in everything!)
8 oz cream cheese, softened
12 flour tortillas
2 cups cheese (I like Kraft with Philadelphia 3 Cheddar)
Toppings of choice; salsa, guacamole, sour cream
1. In a crock pot, combine the following ingredients: chicken, chilies, beans, ranch mix, salsa, tomato sauce.  Cook on low for 6-8 hours.
2. Remove chicken breasts and shred.  While chicken is out of the crock pot, scoop out the extra liquid.  Mine had a lot of liquid since I used frozen chicken. 
3. Add in the softened cream cheese and the shredded chicken.  Stir to mix well.
4. Spoon chicken filling in to flour tortillas and roll up.  Place in a greased 9x13 pan. Top with 2 cups cheese and bake at 350 for 30 minutes, until cheese is melted and bubbly. I used to 2 pans since this makes 12.  Make one pan for tonight and freeze the other pan for a quick dinner.
* When you are ready to eat the frozen ones, just pop in the oven and bake covered for 30 minutes at 350 and then uncovered until heated through, usually another 30 minutes. *

Where Have I Been?!

No new recipes since Tuesday?!  Joyful Momma.....what is the hold up?
I have been one busy gal this week.  I had specialist appointments for my youngest daughter.  And because I live in Montana, I have to drive 2 hours each way for these appointments.  Needless to say, dinner time has been lacking around here.  I have been making my crock pot favorites and I have some really generous friends who have brought me meals.  So, here I am at the start of another week with a great line up of recipes and no where to go.  I am such a home body and I love weeks like this. 
So, hang with me and keep coming back.  Tonight I have a really yummy crock pot meal for you.  And be watching this week for printable menus with shopping lists.  That is what I have been working really hard on.  It will make your dinner times so easy to know that you have everything in the pantry and a plan come 5pm.
Enjoy your Sunday!  We are going swimming at our local indoor hot springs.

Broccoli Quinoa Casserole

I was a bit skeptical.  I had quinoa once and it tasted like I was eating dirt and the texture was that of uncooked tapioca pellets.  Strong words, huh?

*photo from Eating Well…..Living Thin* (my picture looked like casserole mush)
Well, my good friend just LOVES quinoa.  I mean, she really loves it.  She substitutes it for rice in any casserole and she makes up recipes with quinoa on a whim.  So, I figured I could at least give it a second chance. 
Quinoa is chalk full of goodness. It is gluten-free if you are eating that kind of diet.  It is packed with protein. And, it is technically a seed and not a grain.
This recipe comes from Eating Well…..Living Thin.  She takes homestyle recipes and makes them diet friendly. 
This nice thing about this recipe, is that it does not taste any different than the full fat and full calorie version of Broccoli and Rice Casserole.

*picture from Eating Well….Living Thin*
I made this for lunch today and my toddler had seconds.  I really really enjoyed this.  It was truly a “comfort food”.
Broccoli Quinoa Casserole
1 (10 oz) can condensed Cream of Broccoli soup 1/2 cup reduced fat mayonnaise (I only had regular in the fridge) 2 tablespoons milk 1 1/2 cups shredded cheese (I chose Colby-Jack) 1/2 teaspoon sugar 1/4 teaspoon black pepper

2 cups cooked broccoli
1 1/2 cups COOKED quinoa *instructions below* 1/4 cup grated Parmesan cheese

To cook quinoa:
3/4 cup quinoa 1 1/2 cups chicken broth

1. Rinse quinoa in a fine sieve until water runs clear. In a small saucepan combine the quinoa and broth. Bring to a boil over high heat. Reduce heat to low and cover. Cook for 18-20 minutes, or until fluffy and the white ring/tail is visible. Fluff with a fork.
2. Preheat oven to 350 degrees 3. In a large bowl combine the soup, mayonnaise, milk, shredded cheese, sugar, and pepper until well mixed. Stir in the quinoa and broccoli.

4. Spoon mixture into greased casserole dish. Sprinkle on a couple tablespoons of Parmesan and bake for 35-40 minutes (20-25 minutes for ramekins) or until bubbly on the edges and golden

Grab This Groupon Deal!

 

Ranchline All Natural – Online Deal 

*Click on the link above to be taken to the deal.  Purchase one for a friend as well*

$79 for Quarterback Sneak Combo Package with Ground Beef and Lamb, Lamb Stew Meat, Sirloin, and Tri-Tips ($162 Value)

Ranchline All Natural’s tender, grass-fed lamb and Mission Ranch Angus beef come from free-ranging livestock humanely raised on the pastoral foothills of the Felix River and verdant fields of Mission Ranch. Filled with iron and free of growth hormones and additives, the naturally lean cuts within a Quarterback Sneak Combo crumble into tacos, form juicy patties, sizzle on the grill, and relieve black eyes earned while fighting over the last tri-tip. Though shipping is not included in today's deal, quality freezer packing and two- or three-day shipping options ensure safe, sanitary transport via FedEx without the need for preservatives or having to buy each steak a bus ticket.
Remember when I reviewed these guys for my Super Bowl Chipotle Lime Nachos?
They have a Groupon deal offered today and tomorrow.  This is a great way to try out their meat and have it delivered to your door.  No grocery trip for you.
If you try their meat, let me know what you think.  I was really impressed.

Ranch House Pork Chops with Garlic Parm Mashed Potatoes

6 pink pork chops, waiting to be slathered in gravy

This meal was so fast, easy, and a hit with this family (who typically does not like pork)

Steamed broccoli is one of my favorite vegetables.  They seem to go with every meal.
I found this recipe on Pinterest (of course) and quickly found that there are about 6 different cooking blogs that have a version of this.  No wonder, it is THAT good.  I kind of adapted the measurements and amounts per my family’s preference. 
Ranch House Pork Chops with Garlic Parm Mashed Potatoes
6 pork chops 3/4 to 1 inch thick, thawed.
2 pkgs ranch dressing dry mix
2 (10 3/4 oz) cans cream of chicken soup
6 baking potatoes
2 garlic cloves minced
3 Tbsp butter, softened
1/4 cup low fat sour cream
1/4 cup low fat milk
1/4 cup dried parsley flakes
1 cup grated parmesan cheese
pepper to taste
salt to tastes
1. Place pork chops in bottom of crock pot.  Layer if you need.
2. Sprinkle ranch mix and 2 cans of soup on top of chops.  Cook on low for 6 hours or high for 5 hours. 
3. 30 minutes before ready to eat, peel, dice, and boil potatoes until soft.  I place my diced potatoes in a pot of cold water, bring to a boil and let boil for about 15 minutes until very tender but not yet mush.
4. Drain potatoes and transfer to a bowl and beat with an electric mixer.  I just used my kitchen aid.
5. When mostly mashed, add the butter, sour cream, milk, seasonings, and cheese.  Mix well.
6. Serve the pork chops and gravy over the potatoes and serve with a side of steamed veggies or salad. 
ENJOY!

Cajun Seafood (or Chicken) Fettuccine

My aunt had been telling me about this dish for a few months.  She and my cousins really like spicy food.  As soon as she told me that the original recipe calls for shrimp and scallops, I knew I would be giving it a try.  Remember how I told you that I will try nearly any recipe with heavy cream in the ingredient list, same goes for scallops and shrimp.  You can almost guarantee that at a restaurant, I will order the seafood pasta of any sort if it is offered.

I made this recipe with the shrimp and scallops.  My aunt just doubles the shrimp and skips on the scallops.  My twin sister DOES NOT eat seafood.  I told her to add chicken. 

This dish has a kick, but a really good and flavorful kick.  The original recipe is from allrecipes.com and calls for double the spice.  I cut the spice in half and I was so glad I did.  My esophagus is sensitive, I had TUMS for dessert.
Cajun Seafood (or Chicken) Fettuccine
1lb fettuccine noodles
1/2 lb steamed scallops (bought at the meat counter)
1/2 lb steamed shrimp, detailed (bought at the meat counter)
2 cups heavy whipping cream
1 tsp dried basil leaves
1 tsp dried thyme
2 tsp salt (I know it sounds like a lot, but trust me)
1 tsp ground black pepper
1/2 tsp ground white pepper
3/4 tsp crushed red pepper flakes
1 cup chopped green onions
1/4 cup dried parsley flakes
1/2 cup shredded Swiss cheese
3/4 cup fresh grated parmesan
*This recipe is very quick and easy.  If you buy the steamed seafood from the meat counter, the longest part of this is boiling the pasta for 12 minutes*
*If you would like to substitute in chicken, I would use about 1 lb cooked diced or shredded chicken*
1. Boil the pasta according to the directions on the package.
2. While the pasta is cooking, pour the cream in a large skillet and let cook on medium high until hot and nearly boiling.  Add the basil, thyme, white pepper, black pepper, red pepper, parsley, green onions, and salt.  Heat for 7-8 minutes until starts to thicken. 
3. Add the scallops and shrimp (or chicken) and heat through.  If you are using uncooked seafood, make sure to cook it until shrimp is pink and scallops are white all the way through.  You don’t want those to be raw.
4. Stir in cheeses until melted and drain the pasta. 
5. Pour sauce and seafood (or chicken) over pasta and mix.  Serve with a salad.
ENJOY!

Baked Chicken Parmesan

First let me say.  I have never had chicken parmesan, but I have heard that it is one of the top 3 favorites in Italian restaurants.  Second, this recipe has been swarming all over Pinterest for about a month now.  So, being that I love Pinterest…..I figured I better give it a try.  I am SO SO glad I did.  My husband and toddler agree.

The pictures do NOT do this meal justice.

I took me 5 minutes to put together and I had all the ingredients on hand.

It did take a little longer than an hour to bake, big no no in this house, but next time I will cut my chicken breasts down to 1/2 to 1 inch thick and make sure they are completely thawed in the middle.
But, that being said.  So worth the wait and we all had seconds.
Baked Chicken Parmesan
5 thawed chicken breasts, cut to 1/2 to 1 inch thick
2 Tbsp Olive Oil
1 tsp red pepper flakes
2 cloves garlic, minced
1 (5 oz) bag Butter and Garlic croutons
2 cups marinara sauce. (I used Classico roasted tomato and basil)
1 Tbsp dried basil
3 cups mozzarella cheese, shredded
2 cups parmesan cheese, grated
1. In a casserole dish, (I used an 11x9 foil pan) drizzle in the olive oil and sprinkle with red pepper flakes.  Put the minced garlic evenly over the olive oil.
2. Layer on the chicken breasts in to the bottom of the pan.
3. Pour marinara sauce over top and sprinkle with the dried basil
4. Sprinkle 1 1/2 cup mozzarella cheese and 1 cup parmesan cheese.
5. Top with croutons followed by remaining cheeses.
6. Bake for 55-65 minutes at 350 until chicken is 160 degrees. 
This would be great served with a tossed green salad and breadsticks.  Try the Olive Garden Breadsticks.
ENJOY!

Chocolate + Peanut Butter = Cheap Therapy

Baking is relaxing for me. Eating a warm, gooey cookie can release pent up stress that has been brewing for days.  It is Friday night.  Whip up a batch of cookies, turn on your favorite show (I will be catching up on Parenthood and New Girl), and put your feet up.  Enjoy a relaxing evening. 
Peanut Butter and Oatmeal Chocolate Chip Cookies
1 cup butter, softened
2/3 cup brown sugar, packed
1 cup creamy peanut butter
1 cup granulated sugar
2 eggs
2 tsp vanilla extract
1/2 tsp salt
2 tsp baking soda
2 cups all purpose flour
1 cup rolled oats
2 cups semi sweet chocolate chips
1. Preheat oven to 350 degrees. (I had to use 375, remember my cookie-oven dilemma?)
2. Cream together butter, peanut butter, and sugars.
3. Add in eggs and vanilla.  Beat until well combined
4. Add in flour, salt, baking soda and oats.  Mix well.
5. Stir in chocolate chips.  (taste dough for accuracy)
6. Use a large cookie scoop (2-3 tbsp) and place on cookie sheet about 2 inches apart.  I can fit 12 cookies on my cookie sheets.  I also choose to spray my cooking sheets with Pam before hand.
7. Bake for 9-11 minutes, until golden.  Cool and devour.  Or devour hot.  Just make sure to clean the gooey dripping chocolate from your lips before going out in public. 
You can store these cookies in an air tight container at room temperature.  I have about 8 people that will be in and out of my house this weekend, so I don’t expect them to make it past tomorrow.
ENJOY!

Orange Beef and Broccoli

I found this delicious recipe in a Weight Watchers magazine.  I couldn’t pass it up knowing I had some steak in my freezer to use.  And this is the dish my husband always chooses when we go to any Asian restaurant.

This meal had a 10 minute prep and a 10 minute cook time.  That is a winning statement in my kitchen.

My husband loves to get pictures of food simmering and sizzling.  I usually don’t get these ones because I would probably drop my camera in boiling sauce or burn myself.  Remind me to tell you sometime about the time I burned my arm and singed my eyelashes.  OYE!

HELLO GOREGOUS!!

This is my plate.  I prefer a higher broccoli to beef ratio.

This is my husbands plate.  He likes steak.  He really likes steak.
Orange Beef and Broccoli
PointsPlus: 6 points per serving
I served this with brown rice, but according to the magazine, 1/2 cup white rice has 3 points.  So add that in if you are counting points.
1 (12 oz) pkg refrigerated broccoli florets
1/3 cup fat-free, lower sodium beef broth
1/3 cup low sugar orange marmalade
2 Tbsp low sodium soy sauce
2 Tbsp cornstarch
1 (1 lb) flank steak, trimmed and cut into thin slices (I used RanchLine All Natural)
1. Microwave broccoli according to package directions. (mine only took 4 minutes right in the bag)
2. Cook rice to serve with the dish.  I used instant brown rice.
3. While broccoli cooks, combine broth and next 3 ingredients in a small bowl, stirring with a whisk.  Set aside.
4. Place cornstarch in a gallon size ziplock bag. Add steak strips and shake to coat.
5. Spray a large skillet with cooking spray and heat on medium-high heat.  Add steak strips and cook about 5 minutes until steak is browned on both sides. (Seriously, this is a dish that calls for a really high quality steak)
6. Add in broth mixture and bring to a boil.  Boil for 1 minute until thickened.  Stir in hot broccoli and serve over rice. 
* This recipe says that it makes 4 servings at 6 points each.  I doubled the recipe and my husband, toddler, and I ate the whole amount.  It is fair to say that we consumed WAY more than 6 points! *
Calories per serving: 238
Protein per serving: 27g
Fat per serving: 7g
I said it above, but this is the kind of recipe that you want a really high quality steak.  You don’t want chewy, rubbery steak to serve.  You really can’t hide the texture in this dish.  If you just are not sure how to buy a good steak (I can never pick a good one out), consider ordering from RanchLine All Natural.  I have used their steak twice now, and it has been amazing.  And please note, I rarely cook steaks because I don’t know how to pick a good one and then I end up having a “not very tasty” meal.  Not anymore!  (My husband is so thankful)

Breakfast For Dinner

Tonight was one of those nights.  We have all had those.  5pm quickly gets here and I have not even given dinner a second thought.  That was tonight.  I am type A and usually have meat thawing and and a recipe set out right after breakfast.  So I was scrambling tonight at 5 with a hungry toddler and a husband on his way home. 

Breakfast for dinner is my go-to.  I love to whip up a hot breakfast meal and serve it with a smile and let my family think this was the plan all along.  Tonight it was extra fluffy pancakes and fried eggs.  There are so many other options.  Some of my favorites are breakfast burritos made with scrambled eggs, sausage, sauteed veggies and cheese.  We also have waffles or biscuits and gravy from time to time.

Hope you all enjoyed you Wednesday and had a yummy dinner with your family.

Chicken Bruschetta Pasta

When I am in the grocery store, I am leery to try just any new product out there.  But, this one, I kept looking at each time I was in the dairy and cheese section.  Then I started seeing ads for it in magazines.  Hmmm….might be worth giving a try.  So, here you go. 

Philadelphia makes these in original and flavored.  I just went with original this time so that I could add flavor to it myself to get a more “fresh” taste and a less “store bought” taste. 

I decided to make the Chicken Bruschetta Pasta recipe that was on the container.  Oh man!!  It was so good.  No leftovers of this dish.

Look at those cute little farfalle pastas and grape tomatoes.  Even my 2 year old could not get enough of this dinner.

Chicken Bruschetta Pasta
1 lb chicken breasts, sliced in to bite sized pieces
1/3 cup chicken broth
1/4 tsp garlic powder
1 container Philadelphia Cooking Crème, Original
2 cups grape tomatoes, cut in half
1/2 tsp dried basil
2 cups cooked farfalle pasta
1. Cook chicken in a skillet until juices are clear.  Add broth and garlic powder.  Cook for 3 minutes.
2. Add crème and tomatoes.  Heat for 3 minutes on medium
3. Toss with farfalle pasta.  I used about 2 cups cooked pasta
Like I said, this was really really yummy.  I think I will probably make it again next week to share with a friend.  It would be so easy to double. 

Take This Dinner To Your Friends

I call this dinner, my “friend dinner".  In that, when friends have babies, are sick, or just need a meal to get through the week, this is what I take.  I am sure it has a real name, but “friend dinner” just works.

I put my chicken breasts in the crock pot still frozen. 

2 small cans mushrooms and 2 pkgs ranch dips mix

Add that all together with 2 cups water and 2 chicken bullion cubes, cook on low 6 hours

Stir in cream of mushroom soup, cream of chicken soup, and an 8 oz block of cream cheese.  Heat through

Serve that yummy, shredded chicken sauce over whole wheat rotini pasta (or any grain of your choice) and enjoy.  So so easy!
I like to take this to my friends piping hot with a side of steamed broccoli and a can of mixed fruit.  It is a gentle dinner for nursing mothers, a family with a bad cold, or a stressed out mom who just needs a comfort food meal.
Friend Dinner
4 chicken breasts, frozen
2 cups water
2 chicken bullion cubes
2 small cans mushrooms, drained
2 pkgs ranch dip mix
1 can cream of mushroom soup
1 can cream of chicken soup
8 oz softened cream cheese.
Pasta or grain of your choice.
1. Add frozen chicken, drained mushrooms, ranch mix, water, and bullion cubes to crock pot.  Cook on low 6-8 hours. 
2. Remove chicken from pot and shred with a fork.  While you have the chicken out, whisk in the soft cream cheese and soups to the crock pot.  Let it get warm and smooth while you shred the chicken. 
3. Return the chicken to the crock pot and let it heat through.
4. While the chicken mixture is warming, cook your pasta, rice or quinoa how you like it.  Serve the chicken mixture over the top and include a side of veggies.  We like this with green beans or broccoli.
ENJOY!

WOW!

You all are so great!  400 followers now.  When I reach 500 followers, I plan to do another giveaway.  I am thinking we need something great!  Any suggestions?
Happy Monday. 
More recipes coming tonight.

A Review and Super Bowl Nachos with a Kick and a Zip

I love football season.  Not because I know much, if anything, about the sport, I LOVE the food!  Give me a plate of nachos and a pile of buffalo wings and I will gladly hoot and cheer at the tv.  I do however, like the Broncos.  I got to go to Denver for a game last year and boy was that a good time.  That Tim Tebow is really something else!!
Chipotle Lime Steak Nachos

All the toppings, ready to be devoured.

The big game line-up

This is an amazing company!  Wow.  This is my first time eating Ranchline beef.  And wow.  I am impressed.  See my review of them down below.

Chipotle Lime Steak

Look at that gorgeous piece of meat.

Bell peppers and a toss in of onion

Sauté with the steak in the yummy browned meat bits

UM HELLOO!!!  Have you tried this cheese yet?  I have mentioned it before.  The Philadelphia cream cheese in there makes all the difference and oh so creamy.

Num Num!  Fresh from the oven to heat up all that melty goodness.

Chipotle Lime Steak Nachos
2 limes, juiced
1/3 cup olive oil
4 cloves garlic
4 whole chipotle peppers (from the can) and a little of the sauce
2 steaks (I used flank steaks from Ranchline All Natural)
Green Bell Pepper
1/2 Onion, sliced in rings
Tortilla chips
2 cups shredded cheese
Black Olives
Tomatoes
Jalapeños
Guacamole
Tostitos Nacho Cheese (yes, the kind in the jar)
Sour Cream
1.  Combine the Chipotle peppers and sauce, olive oil, garlic, and lime juice in a food processor and blend until well combined.
2. Marinate trimmed steaks for 12-36 hours in the refrigerator.  36 hours will give you the most flavor
3. Grill steaks until rare (blood pink in the middle).  Slice in small bite sized strips.  Place back in sauté pan and toss with bell pepper and onion.  Cook until meat is medium and veggies are crisp, yet tender.
4. On an oven safe plate, arrange tortilla chips and top with 2 cups cheese.  Warm in the oven until cheese is starting to melt.  DO NOT BROWN THE CHIPS.  They will taste burnt even if they don’t look it. 
5. Remove pan and add the steak and veggies.  Pop back in the oven for 3 more minutes.
6. Serve gooey and hot with lots of toppings.  See the ingredient list for ideas.  You will be licking your plate clean and trying to scrounge steak bits of your nearest friend or husband.  Ask nicely and don’t drool.
I used flank steaks from Ranchline All Natural.  They package it and send it frozen right to my door.  They have impeccable service and shipping.  The steaks were so tender and really had a great flavor and texture.  I really like knowing exactly where the meat came from and that the company is really proud of their product.  The beef is raised right here in Montana, and their lamb is raised in New Mexico.  I am really looking forward to trying the lamb.  Take a look and their website and drool.  It is really worth it.  And, here is a huge plus for me.  It can be a challenge to get to the grocery store with two kiddos and really do some detailed shopping.  It was so wonderful to know that I could have it delivered to my door and such a healthy product. 

Chicken Enchilada Pasta

I first made and posted this recipe in September (when I only had 6 readers) after I found it on Pinterest.  And oh, YUM!  I have made this several times since then.   You can see the original post here

Isn’t that a plate of beauty?!

I have no shame!  We all get in phases in our lives that we need a little extra help with prep and we are lacking on time.  I knew I wanted to make this meal for dinner, but I was rushing out of the door before I remembered to toss some chicken in the crock pot.  We were then in town for 5 hours before we got home.  Thus, when I was at the store, I picked this up.  It is so handy and nice for days like today.  What a special treat.  Instead of rushing in the door, dropping the groceries and promptly starting dinner, I was able to play on the floor with a new set of blocks my toddler has been drooling over.  Another special treat. 

I have a good friend who is pregnant and in her 3rd Trimester.  Thus, she is tired!  This meal makes A LOT!!  So, I tossed some of the leftovers in this pan for her and she will have a yummy hot dinner tomorrow with out even having to prep a thing.  Aren’t foil pans so great for delivering meals?!
CHICKEN ENCHILADA PASTA 2-3 chicken breasts, cooked & shredded {or some of these delicious pre-cooked and cut stirps} 2 tbsp. olive oil 2 garlic cloves, minced 1 medium onion, diced 1 red pepper, diced 1 {4 oz.} can diced green chilies 1/2 tsp. salt 2 tsp. chili powder 1 tsp. cumin 2 {10 oz.} cans green chili enchilada sauce 2/3 cups red enchilada sauce 2 cups shredded cheese {I used Colby & Monterey jack} 1 cup sour cream Penne pasta Cook chicken, drain, and shred {or shred your rotisserie}. Meanwhile boil pasta according to package and chop the veggies. The most time consuming part of this recipe is the time spent chopping the veggies. And seriously…it took like, 5 minutes ;) Heat the olive oil in a deep skillet and cook onions for about 3-5 minutes. Add garlic & red pepper and cook for another 3-5 minutes. Add cooked chicken, green chilies, cumin, chili powder, salt, & enchilada sauces. Let sauce simmer for about 8-10 minutes. Add cheese and stir until the cheese is melted and heated through. Now toss in the sour cream, but whatever you do, DO NOT bring to a boil! Cook on low heat or the sour cream will curdle. Gross. Stir until sour cream is well mixed and heated through. Drain pasta & return to pot. Pour sauce over pasta and mix well. Serve and garnish with avocado, tomato, black olives, and a dollop of sour cream

It’s Still All Over Pinterest

I love this recipe.  I love how it is simple and such a comfort food.  I have re-posted the recipe and some reader suggestions of how to create a new twist on it.  If you are like me, you need to add a new twist to it when cooking it EVERY.SINGLE.WEEK.  Yes, it is that good.  My favorite tip is the gal who just make a 7 layer taco dip and smothers the whole thing with the yummy sour cream sauce.  My two year old just licks her plate.



*UPDATED 8/22/12*
Welcome Pinners!  Thanks for visiting.  There have been hundreds of comments and questions on this recipe so I want to make some of the answers known up front.  :)  Enjoy the recipe!

1. This recipe calls for diced green chilies.  Don't let that fool you, these are NOT spicy in the least.  My 3 year old and 1 year old love them.
2. If you would like, you can substitute Greek yogurt for the sour cream in the recipe.  It is a 1 for 1 substitute.
3. If you cook your chicken first (rather than using a rotisserie chicken), you may wan to add some spices to give it extra flavor.  I like the chicken to have good flavor.  I tend to cook my chicken in the crock pot with some ground cumin, garlic powder, and ground black pepper.
4. You can make this ahead and keep it in the fridge up to 24 hours.  Just put it in the oven and increase the time a bit.  You will want to make sure they are heated through.
5. This sauce does not freeze well.  Then enchiladas themselves freeze really well.  I freeze a few pans of them double wrapped in foil and then I just make the sauce the day of.  Thaw them first, add the sauce, cook according to original instructions.
6. Yes, your friends and family will like their plate and ask for you to bring them to every gathering from here on out.


Chicken enchiladas with green chili sour cream sauce
*These are seriously so so good*
10 soft taco shells (I used flour)
2 cups cooked, shredded chicken
2 cups shredded Monterey Jack cheese
3 Tbsp. butter
3 Tbsp. flour
2 cups chicken broth
1 cup sour cream
1 (4 oz) can diced green chillies
1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.
Tips and Suggestions
* Add a can of drained Rotel Tomatoes to the chicken mixture
* Add a cup of salsa to the chicken mixture
* Add cumin and a 4 oz can of diced jalapenos to the chicken mixture
* Add pinto beans or black beans to the chicken mixture.
There are so many things you could do with this recipe.  Try beef, try adding sautéed peppers and onions, make it your own!

Keep up with my current recipes HERE  I am always adding new favorites.  (find it here first before all your friends find it on Pinterest)

ITS HERE!!

Its here, Its here!!  The day I reached 1 MILLION page views!  Wow!  Thank you all for visiting.  I am celebrating with a large slice of chocolate cake.

Cool Whipped Frosting

My friend made her daughter a birthday cake.  I really really awesome Tangled theme birthday cake.  She shared a few tips on her blog today about how to make a cake taste really top notch.  I guess freezing the cake overnight is the key.  I have been doing that for a while, but I did it out of convenience and not realizing that is why my cakes were so moist. 
She also uses the same cool whip frosting recipe that I use for birthday cakes.  (When I don’t use a can)
The recipe comes from Allrecipes.com
Here’s the Frosting recipe: 1 (8 ounce) container frozen whipped topping, thawed 1 (3.5 ounce) package instant vanilla pudding mix 3/4 cup milk (you can add more if you think you need it) 1 teaspoon vanilla extract In a medium bowl, combine pudding mix with milk and vanilla. Mix until smooth. Gently fold in whipped topping until no streaks remain. Spread evenly over cake. * I have used food color gel in this and it works great.  Food color powder is also a good choice. * Happy baking! (when I get permission, I will post a picture of the cake she made)

What I am passionate about

My husband, he is so caring and sweet.  And, he does the dishes.

This is my ham of a toddler.  She is 2 1/2 now and still full of whimsy

Pregnant with my sweet little N. 

Pregnant with V.  I was a happy, very hungry pregnant momma.

It’s a “get to know Joyful Momma” Sunday. 
I am so passionate about family and motherhood.  Let me tell you about my family.  I have 5 sisters and a brother.  And I am a twin.  We have a large family that is full on fun.  I currently have my aunt and 3 of my cousins living just down the street from me and my mom and 3 siblings live just an hour away.  We are very tight knit and we spend a lot of time together.
I rarely make a meal that is not doubled.  We have a table that seats 4 but we have 6-8 chairs around it regularly for a meal.  Everyone knows they will not leave my house with a hungry belly.
Being a mom is so exhilarating, and hard, and fun, and exhausting.  It really does take some creativity to get through a day.  I am so happy to stay home with my girls.    Now, feeding a toddler and a baby just starting on baby food can be a trick.  Toddlers go through phases of eating everything, to eating like a bird.
Here are a few of my favorite toddler foods:
Crackers, cheese, peaches, bananas, green beans, peas, tuna, shredded chicken, noodles, cottage cheese, PB & J, rice cakes. 
These are what V was eating this week.
Now, on to the baby.  I have a Baby Magic Bullet.  It is amazing.  I use it to puree things that we are eating with our meal quickly.  Then once a week I cook a squash, or apples, or something else and puree a big batch to have on hand in the freezer.  N loves peaches.
Do you all make baby food?  Do you have a picky toddler?
Thankfully my husband will try anything twice.  (his phrase).  This makes it so easy when I want to try a new meal.  And V will try anything on her plate.  If she doesn’t like it she will say, but she has to try it and I always make sure there is something (nutritious) on her plate that she does like. 
Happy Sunday!  See you all tomorrow for more of what I am cooking.  I have my favorite meal on the menu.  My mom used to make it for me every year on my birthday. 

Cobre Valley Taco Casserole

Delicious ground beef with seasonings and green chillies

It is a very pretty dinner to serve

At our house, we love Mexican food.  My dad is known for “taco nights” at his house.  He knows how to host, let me tell you.  And his tacos are just so yummy.  Whenever I dice tomatoes, I still think of him standing right behind me giving me very detailed instructions.  Be watching for a tutorial on how to dice tomatoes beautifully, the easy way.  Think less mush, less mess.
This dish I found in a Taste of Home magazine.  It is one full of dishes for using ground beef.  When I first saw this recipe and picture, I thought that it would be perfect!  However, it was not what I thought it would be.  This is more seven layer dip style than it is salad style.  But I adapted it to make it a more salad type dinner.
Cobre Valley Taco Casserole (Salad)

Ingredients

• 1 pound ground beef
• 1 medium onion, chopped
• 1 celery rib, chopped
• 1 envelope taco seasoning
• 1/4 cup water
• 2 cans (15 to 16 ounces each) refried beans
• 1 can (4 ounces) chopped green chilies, optional
• 1 cup (4 ounces) shredded cheddar cheese
• 2 green onions, sliced
• 1 large tomato, peeled, seeded and chopped
• 1/3 cup sliced ripe olives, chopped
• 1-1/2 cups crushed tortilla chips
• 1 head romaine lettuce, chopped for salad
• sour cream, salsa, and guacamole for topping

Directions

• In a large skillet, cook the beef, onion and celery over medium heat until meat is no longer pink; drain. Stir in the taco mix, water, beans and green chilies if desired.
• Pour into a greased 2-1/2-qt. baking dish. Bake, uncovered, at 350° for 30 minutes or until heated through. Top with cheese, green onions, tomato, olives and chips. 

I served this over a bed of romaine lettuce with sour cream, guacamole, and salsa.