Chicken Enchilada w/ Penne Pasta

Oh...Em...Gee... This is so ridiculously good. Really, I am badly craving it right now just thinking about it. And from the sound of the ingredients you will think (I did too) that it can't be that great. But it is, it is so good, it will be requested often! 

So this is chicken enchilada but in a pasta dish. Here are the stars of the show...

Dice the pepper and onion. Boil the penne. Shred the chicken.

Saute the onions and peppers in the evoo (or butter) until soft. Add the garlic, stir and cook for another 2 mins.

Into the same pot as the onion & peppers, add everything except the cheese and sour cream.

Simmer for about 10 mins. Add the shredded cheese and stir until cheese is completely melted. Bring to a simmer, then turn heat to low and add sour cream, stir until mixed in thoroughly. Remove from heat. *Don't bring back to simmer or the sour cream could curdle. 

Penne Chicken Enchilada

Ingredients

• 1 Rotisserie Chicken ($3.98 @ Walmart, or you could do 2-3 breast, cooked & shredded, yuck too much work, jk) 
• 1 pound (16oz) Penne pasta
• 1 28oz can of green chile enchilada sauce (I used mild, I live with a bunch of wimps)
• 1 16oz container sour cream
• 1 8oz Kraft Philly Queso Quesadilla (Hope you can find this cheese, any mexican blend will do but this really gives it better flavor than the rest)  
• 1 4oz can diced green chilies
• 2 Tbsp minced garlic
• 1 Medium onion, diced
• 1 Red pepper, diced
• 2 Tbsp evoo or butter
• 2 tsp chili powder
• 1 tsp cumin
• 1/2 tsp salt
• 1/4 tsp cinnamon
• 1/4 Tsp sugar
• 1/4 tsp cayenne pepper (optional)

Toppings (Optional but necessary in my world)

• Sour Cream (if your lucky enough to have a Kroger owned store nearby, their sour cream w/ chives built-in is so yummy!)
• Cheese
• Avocado
• Green Onions, Scallions or Chives
• Pico de Gallo

Cooking Instructions

1. Dice the pepper and onion. Boil the penne. Shred the chicken.
2. Saute the onions and peppers in the evoo (or butter) until soft. 
3. Add the garlic, stir and cook for another 2 mins.
4. Into the same pot as the onion & peppers, add everything except the cheese and sour cream.
5. Simmer for about 10 mins. 
6. Add the shredded cheese and stir until cheese is completely melted. 
7. Bring to a simmer, then turn heat to low and add sour cream, stir until mixed in thoroughly. 
8. Remove from heat. *Don't bring back to simmer or the sour cream could curdle* 
9. Enjoy! 

**New Product Review - Flax USA Vanilla Flax Milk**

First let me say I am not paid by anyone to give these reviews. I sure wish I was though! I am just one of those new product freaks and when I see the big yellow NEW sign, I am drawn too it. Obsessed really because if it is new and something I don't really eat, I will beg one my kids or the Mr. to try it. So since I try so many new products I figure I will review them.

I am sure everyone knows that flax is great for you. It is one of the super foods. Very high in fiber, protein, micro-nutrients and omega 3's, 6's and 9's. Plus it is only 60 calories per glass :)

Flax Milk is a new product and a great way to get those essential nutrients. I have to say I was on a soy milk kick for the longest, but eventually got sick of it and I think it was starting to not agree with my insides. Flax milk actually tastes way better in my opinion. It is nice and creamy and the flax flavor is very subtle. It tastes great in everything!

I bought it from Super Walmart. My Aunt called Flax USA to see where she could purchase it and they said they only have a contract with Walmart for the first 6 months. So for now Walmart and Sam's Club are the only places to get it.

Taco Cornbread Casserole w/ Nacho Cheese Potatoes

Well I have been in a "throw together cheap & easy casserole or slow cooker, sometimes could be called trashy but it's oh sooo good" kind of mood A LOT lately! I don't know why really. I know when fall is upon us, I usually crave soul food and slow cooker meals. I mean I can/have cooked some elaborate meals in my day,. For years I was cooking 3-4 course meals daily. I wasn't a FT working mom with a toddler and 2 teenagers back then. I was a stay at home mom of 2 lil ones (2 yrs apart) and as much work as that is honestly working FT with one lil one is way harder, even with the other 2 now being 18 & 16 . Ok enough of that... My goal for the past few years has been to make as many shortcuts and use the slow cooker as much as possible. This year it is more than that, it is casseroles too. Last time I made casseroles I was a teenager myself, experimenting with my cooking capabilities. Well green bean casseroles and mac n' cheese don't count, everyone makes those ;) The good news is, these cravings are producing some great comfort food results! 

So here is another casserole. And it is A...Maz...Zing! This is a great football day grub too! I found a similar version of this on Pinterest. From the Debbie Does Dinner Healthy blog. But I put a different twist on it.

Here are the stars...

This is the right after I took it out of the oven pic.

Spread the cream cheese chunks across the top to make a layer (optional). So now that I am not in "Oh what else can I add to this" mode and am actually thinking it out. I will next time warm up the cream cheese with some milk and the green chilies in a glass bowl and microwave it for a minute and spread it on top the casserole before baking. I will update with better pics next time ;)

These nacho potatoes are so good. If you alternate bites between the both dishes, you will be in heaven :)

Nacho Cheese Potatoes: Start with prepping the potatoes. They take the longest to bake. Pre-heat the oven to 350 degrees. In a large bowl mix the hashbrowns, nacho soup and half of the green chilies. Pour the hashbrown mixture in a 9 x 13 baking pan. Top with the shredded cheese. Cover with aluminum foil and bake for 45 mins. Remove cover occasionally and test potatoes to see if they're cooked thoroughly.  Put back in oven for 10 to 15 mins uncovered (until cheese is brown). These are waaaayyyy better tasting than you would think with how easy they are to prepare.

Cornbread Casserole: follow the instructions on the cornbread boxes (usually 1 egg and 1/3 cup of milk for each box). Combine cornbread ingredients in a large bowl.  Spread into an 9 x 13 pan greased with cooking spray. Bake in the pre-heated oven at 350 degrees for 15 minutes. While the cornbread is baking, brown the ground beef, drain excess grease. Add the taco mix, milk (or water) and red beans to the ground beef and simmer for 3-5 mins. Spread meat & bean mixture on top of the corn bread. Spread the Rotel tomatoes, the other half of green chilies and the olives evenly on top of the meat. (Or add chilies to cream cheese sauce, instructions below). Sprinkle the cubed cream cheese chunks as the top layer.  Cover with foil and bake for 20 - 25 minutes longer or until heated through and cream cheese is soft enough to spread. Spread cream cheese (you could just leave it in the soft cubes if ya want). After plating sprinkle with shredded cheese, sour cream, lettuce & tomato. So yummy!

Taco Cornbread Casserole

Ingredients

• 2 lbs ground beef
• 2 packages (8 1/2 oz) corn bread/muffin mix
• 2 eggs
• 2/3 cup milk (for cornbread)
• 1/2 cup milk or water (for meat mixture)
• 1/4 cup milk (cream cheese sauce)
• 1 packet McCormick Cheesy Taco Seasoning Mix
• 1 can red (or black) beans
• 1 can Rotel's Diced Tomatoes & Green Chilies
• 1 can sliced olives 
• 1 4.5 oz can green chilies (use half for each recipe) 
• 1 8 oz package cream cheese
• 1 package Mexican style shredded cheese (I used Kraft Natural Shredded Mexican Style Authentic Cheese)

 Nacho Cheese Potatoes

• 1 bag frozen chopped hashbrowns (I used Ore-Ida Potato O'Brien since they have onions & peppers built in)
• 1 can Campbell's Fiesta Nacho Cheese
• 1 4.5 oz can green chilies (half reserved from above)
• 1 package Mexican style shredded cheese (I used Kraft Natural Shredded Mexican Style Authentic Cheese) 
  
  

 Toppings (Optional but necessary in my world)

• Sour Cream (if your lucky enough to have a Kroger owned store nearby, their sour cream w/ chives built in is so yummy!)
• 1 medium tomato, chopped
• 1 cup shredded lettuce

Cooking Instructions

1. Pre-heat the oven to 350 degrees.  
2. Nacho Cheese Potatoes: In a large bowl mix the hashbrowns, nacho soup and half of the green chilies. Pour the hashbrown mixture in a 9 x 13 baking pan. Top with the shredded cheese. 
3. Cover with aluminum foil and bake for 45 mins. Remove cover occasionally and test potatoes to see if they're cooked thoroughly.  Put back in oven for 10 to 15 mins uncovered (until cheese is brown). 
4. Cornbread Casserole: follow the instructions on the cornbread boxes (usually 1 egg and 1/3 cup of milk for each box). Combine cornbread ingredients in a large bowl.  Spread into an 9 x 13 pan greased with cooking spray. 
5. Bake in the pre-heated oven at 350 degrees for 15 minutes. 
6. While the cornbread is baking, brown the ground beef, drain excess grease. Add the taco mix, milk (or water) and red beans to the ground beef and simmer for 3-5 mins. 
7. Spread meat & bean mixture on top of the corn bread. Spread the Rotel tomatoes, the other half of green chilies and the olives evenly on top of the meat. (Or see #10 to add chilies to cream cheese sauce)
8. Sprinkle the cubed cream cheese chunks as the top layer.  
9. Cover with foil and bake for 20 - 25 minutes longer or until heated through and cream cheese is soft enough to spread. 
10. OR - Warm up the cream cheese with 1/4 cup of milk and the green chilies in a glass bowl and microwave it for a minute and spread it on top of the casserole
11. After plating sprinkle with shredded cheese, sour cream, lettuce & tomato. Enjoy! 

Loaded Baked Potato Soup

I loooove soup.... pretty much all soup. But, inexpensive & easy to make soup I REALLY LOVE!

Loaded baked potato soup is one of my favorites and I found this recipe on Pinterest from the Pearls, Handcuffs and Happy Hour blog. It is a slow cooker meal, woohoo and it is ridiculously easy and good.

Here are the stars of the show....

It seriously doesn't get easier than this... ready... Add the 3 cans of chicken broth and 1 can of cream of chicken soup into the crock pot and stir until mixed thoroughly. Next add the bag of hash browns and stir. Cook on low for 6 hours or high for 3.

Take the cream cheese out of the fridge 30 mins to an hour before adding and let it get to room temperature. 

Add half of the cheese and bacon bits, and all of the cubed cream cheese, stir.

 Turn the temp to high and continue cooking another hour, or until cream cheese is melted. If your cream cheese is clumpy after an hour, you may have to assist it by mushing it with a spoon.

Top with cheese, bacon & sour cream! Enjoy!

Some foods are just made to sit over night in the fridge to gain perfection and I must say this is SO MUCH better the day after! I will be making this ahead from now on. It is sooo good the next day, restaurant quality good =)

Loaded Baked Potato Soup

Ingredients

• 1 30oz. bag of frozen, shredded hash browns (Think I will try the cubed kind next time)
• 3 14oz. cans of chicken broth
• 1 can of cream of chicken soup
• 1 pkg. shredded cheddar (I used medium)
• 1 pkg. Real Bacon Bits (or real bacon chopped, I used Hormel Real Crumbled bits) 
• 1 pkg. cream cheese, cubed (the full of fat kind, melts better) 

 Toppings (Optional but necessary in my world)

• Sour Cream (if your lucky enough to have a Kroger owned store nearby, their sour cream w/ chives built in is so yummy!)
• Remainder of the shredded cheddar
• Remainder of the bacon bits
• Dash of pepper
• Whatever else you love to put in a loaded baked potato!
  

Cooking Instructions

1. Add the 3 cans of chicken broth and 1 can of cream of chicken soup into the crock pot and stir until mixed thoroughly. Next add the bag of hash browns and stir. 
2. Cook in your slow-cooker (crock-pot) on low for 6 hours or high for 3 hours.
3. Take the cream cheese out of the fridge 30 mins to an hour before adding and let it get to room temperature. Add half of the cheese and bacon bits, and all of the cubed cream cheese, stir.
4. Add half of the cheese and bacon bits, and all of the cubed cream cheese, stir.
5. Turn the temp to high and continue cooking another hour, or until cream cheese is melted. (If your cream cheese is clumpy after an hour, you may have to assist it by mushing it with a spoon.)
6. Top with cheese, bacon & sour cream! Enjoy! 

*Tip: Some foods are just made to sit over night in the fridge to gain perfection and I must say this is SO MUCH better the day after! I will be making this ahead from now on. It is sooo good the next day, restaurant quality good =)