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Easy Chicken Enchilada Casserole Recipe

March 5, 2013 by Leave a Comment

easy-chicken-enchilada-casseroleWhen it comes to cooking, I love recipes that are easy and kid friendly and this one definitely fits in both areas!  We love enchiladas, but sometimes I don’t have time to actually roll them and wait for them to cook.  This is a great quick fix for busy nights!  I sometimes will cook the chicken overnight and assemble the casserole before I go to work in the morning so I just have to throw it in the oven when I get home!

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Easy Chicken Enchilada Casserole
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Serves: 6
 

Quick and easy enchiladas!
Ingredients
  • 2-3 boneless, skinless chicken breasts
  • 1 large can red enchilada sauce
  • 12 corn tortillas
  • shredded cheese – I use reduced fat

Instructions
  1. Place the chicken breasts in the bottom of a slow cooker and cover with enchilada sauce. Cook on low for 6-8 hours.
  2. Shred chicken breasts.
  3. Pour some enchilada sauce along the bottom of a casserole dish.
  4. Cut corn tortillas in quarter-size pieces (I use a pizza cutter to do this). Place a layer of corn tortillas along the bottom, cover with the sauce and chicken mixture, and then add cheese. Continue layering until you have used all of your tortillas and cheese.
  5. Bake at 350 degrees for 15-20 minutes until the cheese is bubbly. When you remove it from the oven, allow it to set for about 5 minutes and then cut and serve.

 

 

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Slow Cooker Mondays: Creamy chicken noodle soup!

March 4, 2013 by 11 Comments

slow-cooker-chicken-noodle-soupWhenever one of my kids gets sick, this is one of their top picks.  I have to admit that I love it when I’m sick, too!  It’s great because you can throw all of the ingredients in the slow cooker for the day and it basically cooks itself!  The last thing you want to do when you’re sick is have to spend a lot of time in the kitchen, so this is the perfect comfort food!

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Creamy chicken noodle soup!
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Recipe type: Soup, slow cooker
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Serves: 6-8
 

An easy, creamy slow cooker chicken noodle soup recipe!
Ingredients
  • 3 cans chicken broth
  • 3 cans cream of chicken soup (I use 98% fat free)
  • 3-4 frozen chicken breasts
  • 3 carrots, diced
  • 2-3 celery stalks, diced
  • parsley, to taste
  • onion powder (you could also use “real” onions, but I don’t like them, so we use the powder for flavor instead)
  • garlic powder, to taste
  • salt and pepper, to taste
  • egg noodles (1/2 bag)

Instructions
  1. Place the frozen chicken breasts on the bottom of your slow cooker.
  2. Add the cream of chicken soup, chicken broth, and seasonings.
  3. Cook on low for 6-8 hours.
  4. About 30 minutes before you’re ready to eat, shred the chicken. You can either cook the noodles separately and then drain and add them to the slow cooker or you can add them to the slow cooker and cook everything on high for 20-30 minutes.

 

 

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Tasty Baked Tacos Recipe!

March 3, 2013 by 3 Comments

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This is another Pinterest-inspired post that was originally posted by Blog Chef.  I adapted it to be a bit quicker and easier (and to use ingredients that I almost always have on hand).  I made this for the first time two weeks ago and it was a hit with everyone and so I made it again last night.  This is definitely a new favorite and is totally kid friendly.  It’s something different from your traditional tacos and it’s really easy to throw together, too!

Here’s my recipe:

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Tasty Baked Tacos!
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Cuisine: Mexican
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Serves: 6-8
 

Easy tacos you bake in the oven!
Ingredients
  • 1 lb ground beef (I use the 93/7)
  • 1 can refried beans (I use fat free)
  • 1 packet taco seasoning
  • ½ cup to 1 cup salsa of your choice
  • 1 package hard taco shells
  • 4 oz shredded cheese

Instructions
  1. Pre-heat the oven to 400 degrees.
  2. Brown the ground beef in a skillet.
  3. Drain and add the taco seasoning (follow the directions on the packet of the taco seasoning and include water, too)
  4. Once the taco seasoning is well mixed, add the beans and stir well.
  5. Add the salsa and simmer on low until everything is well mixed.
  6. Fill each taco shell with the meat and bean mixture and place upright in a 9X13 baking dish. Once you have filled all of the shells, sprinkle the cheese over the top and bake for 10-12 minutes until the cheese is melted.
  7. Top with your favorite toppings (sour cream, lettuce, guacamole, tomatoes, salsa, etc.) and serve!

 

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Cooking With Kids Thursday: Pizza Monkey Bread!

February 27, 2013 by Leave a Comment

pizza monkey breadOver a year ago I did a post for monkey bread and is was a huge hit with all of you.   Due to the popularity of that recipe, I thought I would share this super easy and super yummy variation with you.  Pizza Monkey Bread is one of those dishes that your children will get excited about and beg you to make over and over again.  In fact it is so easy to make, your kiddos will be able to do most of it themselves.  Yay for a night off in the kitchen!  Thanks Copy Kat Recipes!

Here’s what you need to make this:

  • 3 cans refrigerated biscuits
  • 1 24 ounce jar spaghetti sauce
  • 8 ounces pepperoni
  • 8 ounces shredded mozzarella cheese or Italian three cheese blend
  • 1 teaspoon Italian seasonings
  • any toppings that you wish

Here’s how to make it -> Pizza Monkey Bread Tutorial

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Tasty Treat Tuesday: Banana Pudding Poke Cake!

February 26, 2013 by Leave a Comment

Banana Pudding Poke CakeBanana pudding and Nilla wafers are always a delicious combination.  Add in the whipped cream and you have a pretty amazing treat.  I really didn’t think it could get any better than that.  That was before I found this recipe for Banana Pudding Poke Cake!  Yes, I do believe that the right cake can make just about anything that much better.  You just have to try this!  Thanks The Country Cook!

Here’s what you need to make this:

  • 1 (10 oz.) box yellow cake mix
  • ingredients needed to make cake (eggs, oil & water)
  • 2 (3.4 oz.) packages instant banana pudding
  • 4 cups milk
  • 1 (8 oz.) tub frozen whipped topping, thawed
  • 20 vanilla wafers, crushed

Here’s how to make it -> Banana Pudding Poke Cake Tutorial

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