Mom....We're Hungry!

Saturday Dec. 27th- Salmon and grilled asparagus with white rice Sunday Dec. 28th-Spaghetti Squash w/Meat sauce and salad Monday Dec. 29th- Cheeseburger Casserole Tuesday Dec. 30th- Salsa Verde Chicken Bowls Wednesday Dec. 31st- New Years Party apps- Skinny Taco Dip , Lime Sorbet Margaritas, Easy Pepperoni Rolls , Funfetti Dip and Animal Crackers, Spinach Artichoke Dip Pizza Thursday Jan. 1st- Crock Pot Sesame Honey Chicken

Meals for the week: Monday- Frozen pizza Tuesday- Crock Pot Chicken and Dumplings Wednesday- Cheesy Zucchini Bake and Chicken Breasts and Garlic Bread Thursday-Meatball Sub Sandwiches Friday- Chicken Enchilada Rice Casserole Saturday- (Wedding for dinner) Lunch: Queso/Chili appetizer 

I have used this recipe two ways: as shredded chicken in cheese quesadillas and also as a Shredded Chicken Bowl with jasmine rice, Brooks Chili Beans, Southwestern canned corn, shredded queso cheese and sour cream. I'm sure there are lots of other ideas that would work as well! Ingredients: 1 1/2 pounds of frozen, boneless, skinless chicken breasts 1 small can of chicken broth 1 can cream of mushroom soup 1 can of mild enchilada sauce 2 cloves of minced garlic 1 taco seasoning packet 1 cup of black bean and corn mild salsa Put in the crock pot on low for 8 hours, shred with a fork, let it sit 5-10 minutes to soak up the flavors and then serve!

Ingredients: 1 1/2 pounds 85/15 lean ground beef ½ cup chopped onion 2 cloves garlic, crushed ½ tsp. salt ¼ tsp. pepper 2 cans (10 ounces each) mild  enchilada sauce 8 small corn tortillas (6-7 inches diameter) or 6-7 flour tortillas 2 cups shredded queso quesadilla cheese 1 Tbsp. chopped fresh cilantro sour cream (optional) 1) Preheat oven to 350 degrees 2) Cook the beef with the onions and garlic, drain, then return to pan (no heat) 3) Mix in 1/2 can of enchilada sauce and 1 cup of queso cheese with the beef 4) Pour remaining half can of enchilada sauce in a shallow dish to lightly dip the tortillas in before filling them with the beef mixture. Then, roll up tortillas, and put in 13 x 9 glass dish, seam-side down. 5) Cover with foil and bake for 15 minutes at 350. 6) Remove from oven, remove foil and pour remaining can of enchilada sauce over the top and remaining queso cheese and put back in the oven for 10 minutes. 7) Remove from oven, sprinkle with c...

This dish is SUPER easy to put together and delicious! Ingredients:  1/4 cup butter 1 1/2 cups chicken broth 1 cup shredded mozzarella (or sliced provolone) 1 clove minced garlic 2 cans cream of mushroom soup 1 Box of Stove Top Stuffing-Chicken flavor 1 12.6 oz bag of frozen broccoli 1 1/2 pounds of chicken breast (diced raw) Dash of salt Dash of pepper Preheat oven to 350 degrees and spray a 9 x 13 glass dish with Pam. Place diced chicken in the bottom of the dish and cover it with steamed broccoli (follow package), mozzarella, salt, and pepper. Then, cover it with the two cans of cream of mushroom soup. Next, spread the dry stuffing mix on top. Finally, melt the butter and mix it with the broth and garlic and pour that on top of the stuffing. Bake, uncovered, for 50 minutes checking to see if the chicken is cooked through.

4-6 boneless, skinless chicken breasts 1 jar Classico Pasta (Three Cheese) Cajun seasoning to taste Sliced zucchini & squash mushrooms sliced (fresh or can) Bag or container of fresh spinach (i break off the larger stems) Pasta of your choice (bow-tie, spaghetti, etc.)   Layer: Chicken breasts, seasoning, other veggies and top with spinach. Cook it about 6 hours on low. Cook pasta separately and I don't shred the chicken, it makes the cooked breasts stay juicier.

Inspired by Greater Things Pic coming soon! 1 1/2 lbs. lean ground beef 1 onion, chopped 1 clove garlic, minced 1 (15 oz.) can tomato sauce 1 can stewed tomatoes 1 tsp. oregano 1 tsp. Italian seasoning salt/pepper 10 oz. frozen spinach, thawed (I used fresh spinach) 16 oz. bowtie pasta, cooked 1/2 cup parmesan cheese, shredded 1 1/2 cup mozzarella, shredded *Brown ground beef with onion and garlic.  Put in crock-pot and add sauce, tomatoes and seasonings.  Cook for 6-7 hours on low.  Add the last 4 ingredients during the last 30 minutes of cooking and turn  crock-pot to high.  I added the fresh spinach, pasta, parmesan and 1 cup of the mozzarella and I mixed it  all up really well.  Then I added the last 1/2 cup of mozzarella to melt on the top.

(this is double what the recipe calls for) Ingredients 2 tablespoon   canola oil   1 1/2 cups   chopped onion  (I didn't have onion, so I used onion powder) 1 1/2 pounds   ground sirloin (85/15) 8 teaspoons   chili powder 2 teaspoons   ground cumin 2 teaspoons   dried oregano 4 cups   water 1 1/2 teaspoons   salt 12 ounces   uncooked pasta (I used rotini this time) 2 (15-ounce) cans Brooks' Chili Beans (1 hot and 1 mild) 1  (14.5-ounce) can fire-roasted diced tomatoes with green chiles (such as Muir Glen), undrained (I didn't have these readily available this time) 1  (15-ounce) can tomato sauce   Preparation 1. Heat oil in a large nonstick skillet over medium heat. Add onion and beef to pan; cook 4 minutes or until onion is tender and beef is browned, stirring to crumble. Stir in chili powder, cumin, and oregano; cook 1 minute. Stir in 4 cups water and remaining ingredients; bring to a boi...

Inspired by Greater Things Ingredients 12 oz  mini wheel pasta 1 pound   ground beef   1  (1.25-ounce) envelope reduced-sodium taco seasoning mix 3/4 cup   water 2 tablespoons   butter 2 tablespoons   all-purpose flour 2 cups   milk   1  (8-ounce) bag of shredded queso quesadilla cheese Toppings - if you wish: chopped tomato, avocado, and green onions, sour cream, salsa Preparation Prepare pasta according to package directions. Drain and keep warm. Brown ground beef in a nonstick skillet over medium-high heat until no longer pink. Drain. Return beef to skillet; stir in taco seasoning mix and 3/4 cup water. Bring to a boil, and cook, stirring occasionally, 7 minutes or until most of the liquid evaporates. Remove beef mixture from heat. Melt butter in a large saucepan or Dutch oven over medium-low heat; whisk in flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in milk, and cook, whiskin...

Inspired by Lilikoi Joy   Ingredients: 12 King's Hawaiian sweet dinner rolls 24 slices of good quality, thick sliced ham 12 small slices of swiss cheese 1/2 cup mayonnaise 1/4 cup sweet chili sauce Sauce: 1/4 cup butter, melted 2 T. teriyaki sauce Preheat oven to 350 degrees.  Slice buns in half. Spread a thin layer of mayonnaise on top and bottom of each bun. On bottom layer, spread a thin layer of the sweet chili sauce on top of the mayonnaise.  Add a slice of ham and then a slice of cheese to the bottom layer, then add the top bun on each sandwich. Place sandwiches close together in a foil-lined 13x9 rectangular pan, making sure the sliders are all touching.  In a separate bowl, melt butter if you haven't already done so. Add teriyaki sauce and whisk until combined. Generously brush sauce onto the tops of the sandwiches making sure to coat them all thoroughly. Cover the top with foil and bake for about ...

This recipe is modified from One Ordinary Day 1 broiler/fryer chicken (3-4 lbs.) 2 Tbsp. paprika 1/2 tsp. cayenne pepper 1 1/2 tsp. onion powder 3 cloves of diced garlic ( I used the squeezable bottle of minced garlic found in my produce section) 1 tsp. Kosher salt 1/2 tsp. ground black pepper 3T Butter Here is what it looked like before cooked: Combine all ingredients together in a small bowl and add water by the teaspoon until a paste forms. Stir until well combined. Place foil balls in bottom of crockpot and lightly spray inside of crockpot with cooking spray. Rub entire chicken with spice rub and place in the crockpot, on top of the foil balls. Cover and cook on low for 6-7 hours or on high for 3 1/2 – 4 1/2 hours.

Mildly Spicy Sausage Pasta (Modified from Emily Bites ) 1 t extra virgin olive oil 1 t Onion Powder (or 1 cup of diced onions) 13 oz Smoked Turkey Sausage, sliced 2 cloves garlic, minced 4 cups low sodium fat free chicken broth 10 oz can Ro-Tel tomatoes & green chiles, mild 1 can Cream of Mushroom soup 1/2 cup of 1% milk ½ t salt ½ t black pepper 16 oz. Cavatappi Macaroni pasta 8 oz. shredded queso quesadilla cheese (Kroger brand) 2 medium scallions, diced (I skipped these) Directions: 1.    In a large oven safe skillet or sauté pan, add the olive oil and bring over medium heat. Add the onion powder and sausage to the pan and cook for 5-6 minutes until sausage is browned. Add the garlic and stir. Continue to cook for another 30 seconds until fragrant. 2.    Add the broth, Ro-Tel, soup, milk, salt and pepper and mix together. Add the uncooked pasta and stir together until the liquid covers the pasta. Cover the skillet and bring the mixture ...