Easiest Cheesy Chicken Enchiladas...

....ever!

Whenever I need a go to comfort food that's still healthy, this is the dish.

My mom has been making these for years and I continued making them once I moved out on my own.

They are great on a cold night or for unexpected company and require few ingredients and very little time.

What could possibly be better?! Ok maybe bacon....or a cupcake....or a Chanel bag....but besides that,yup they're delicious :)

Easiest Cheesy Chicken Enchiladas
Makes 8


2 c. cubed chicken (either 2 chicken breasts or 2 12.5 oz cans)
1 package of fat free cream cheese
3/4 c. salsa (any variety)
1 1/2 c. grated Cheddar cheese (I use low fat)
1/4 c. milk (I use fat free)
8 whole wheat tortillas

In a medium saucepan combine the chicken, cream cheese and salsa and cook over low heat, stirring until combined.

Place about 1/3 cup of the mixture in each shell, roll up and then place in a greased 9"x13" pan.

In a smaller saucepan combine the milk and cheese and cook over low heat, mixing until melted.

Pour the sauce over the enchiladas and bake at 350 degrees for 20 minutes or until golden brown and bubbling.

Crockpot Cranberry Maple Pork

At this time of year, it's common to run around like a chicken with your head cut off....or something along those lines.

Let me tell you. A crock pot will save your life. Seriously.

There is nothing better than knowing that you are coming home from a long, exhausting day...and dinner is all ready for you!

Side note, this would also make an easy and festive main dish for your Christmas meal.

Cranberry Maple Pork
2 lb. pork loin
1/2 c. frozen/fresh cranberries
1/2 c. pearl onions
1/4 c. maple syrup
2 tbsp. Dijon mustard
1 packet of onion soup mix
salt and pepper

Place the pork in a crock pot. Spread the mustard on the meat, then toss in remaining ingredients, sprinkle with salt and pepper and the cover with about 2 cups of water. Cook on low for 8 hours.

Man Meals-Part 1

These recipes are so simple...even a man can do it :)

I know it's hard to believe,but trust me on this one guys. If you can turn on the stove, you are golden.

For the first 'Man Meals' I chose things that are classics and that absolutely everyone will love (or at least everyone better!).

These recipes are ones I turn to whenever I am in need of a quick meal. Nothing can beat the ease, the taste or the basic list of ingredients.

Chicken Nuggets and Mac n' Cheese remind me of being a kid, but somehow no matter how old I get these  dishes don't get old.

Chicken Nuggets
From my Mom


1/2 c. bread crumbs (I prefer the Italian seasoned ones)
1 tbsp. Parmesan
1 tbsp. parsley or thyme, chopped (Ok to use dried)
Salt and pepper
4 tbsp. butter, melted
4 chicken breasts, cut into cubes

Combine first four ingredients. Take the chicken cubes and dip them first in the butter then the bread crumb mixture. Lay the cubes on a foil lined baking sheet. Bake at 400 degrees for about 15 minutes, or until chicken is cooked through.

Mac 'n Cheese
From Macaroni and Cheesecake

2 c. pasta
2 c. milk (I use fat free)
1 c. shredded cheddar cheese
1 tsp. salt
1 tsp. Dijon mustard (I prefer it w/o)

In a small saucepan, add pasta and milk.  Bring to simmer, then reduce heat to low and cook for 20 minutes, until pasta is soft, stirring frequently and ensuring milk does not boil.

Turn heat off, add cheese, salt (and mustard if you're using it) and stir to melt the cheese and combine. If not creamy enough, add milk a little at a time, and gently stir.

*This recipe can easily be doubled*

Creamy Pumpkin Pasta

Do you ever get that mid-week slump? You know that one where you don't want to cook, you don't want to workout, you don't want to work...actually you basically don't want to do anything?? Oh you mean that's only me??! 

Well since I'm the only one in this lazy slump bubble maybe I just won't share this lazy recipe with you.

Or maybe I will, because I know deep down inside we're all a little lazy, especially when it's cold out.

 There is not a more perfect, delicious, or easy cold autumn/winter dish to be found....anywhere....ever...end of story!

Creamy Pumpkin Pasta

Makes enough for 4 servings

1/2 of a medium onion, finely chopped

2 cloves of garlic, minced

1 1/2 c. of pumpkin puree or pumpkin pie filling (for a bit sweeter sauce)

1/2 c. heavy cream

1/2 c. Parmesan cheese, grated

1 tbsp. dried rosemary or sage

Dash of salt, pepper,nutmeg and cinnamon

1 tbsp. Olive oil

1/2 a box of pasta

In a medium saucepan, saute the onions and garlic in the olive oil until brown and golden. Stir in the pumpkin, then the cream, half of the cheese and the herbs. Cook until heated through and serve with pasta, topped with the remaining Parmesan cheese. 

I made balsamic roasted veggies to go along with our pasta (toss a mix of veggies with a sprinkle of olive oil, balsamic and garlic salt and broil at 375 degrees for about 30 minutes....this is a great way to change up your veggies and you can use whatever you have on hand).

Notes

*This is also great tossed with some browned turkey sausage*

*To make the sauce thinner without adding more cream, stir in a 1/2 c. of chicken broth*

*You can make this dish lighter by replacing half of the cream with skim milk*

Fall Picnic: Layered, Part 2

Leftovers and I have a love/hate relationship. I love having food to eat that has already been cooked, but I also hate it because I don't get to cook something new.

I pulled a fast one of these leftovers though.

I had made chili and cornbread earlier in the week and was planning on just making some pasta to serve with the leftovers....and then it hit me.

  Mac 'n Cheese + Chili + Cornbread + layers? Duh!

Now that's what I call a Fall picnic!

Layered Mac 'n Cheese & Chili Bowls
Per Bowl


1 c. chili
1 c. mac n' cheese
1/2 a cornbread muffin

Start with 1/2 c. of chili, then 1/2 c. of mac. Repeat, then top with cornbread crumbles.

*I assembled these early in to-go containers. Right before we left, I microwaved them for 2 minutes and put them in a heat warmer bag...they were the perfect temperature when we ate them about 20 minutes later*

Fall Picnic: Layered, Part 1

Picnics are not just for summer.

I actually prefer picnics in the Fall...the leaves are pretty, the breeze is blowing, and you don't have to worry about things like mosquitoes biting you while you bite into your food, or adding your own personal  flavor to your dishes because you're sweating into your food due to the 90 degree heat. 

As delicious as mosquitoes and sweat sound, not quite everyone is into those flavors.

Something that everyone IS into??

A layered salad, filled with pretty colors, some crunch, and topped with a touch of creaminess.

This salad is refreshing but also works well in Fall with the warm cornbread croutons and roasted tomatoes. It travels well, keeps well and is a favorite among all (well, except for the mosquitoes).

Picnic Layered Salad
1 c. celery, chopped (about 6 stalks)
1/4 c. peas
1/2 onion, chopped
3 plum tomatoes, roasted*
2 corn muffins, made into croutons **
1/4 c. goat cheese


1/3 c. balsamic vinegar
1/3 c. olive oil
1 tsp. Dijon Mustard
Salt and Pepper, to taste

In a medium glass bowl, layer the ingredients in the following order:
   1-Celery and Peas
   2-Onions
   3-Tomatoes
   4-Cornbread croutons
   5-Goat cheese

Mix together the oil, vinegar, mustard and salt and pepper. Pour the dressing over the salad. (You can also use an Italian dressing, or use Apple Cider vinegar or Red Wine Vinegar in place of the Balsamic).

* To make the roasted tomatoes: Thinly slice the tomatoes. Lay them out on a non-stick foil lined baking sheet. Sprinkle the tomatoes with olive oil, salt and pepper. Bake at 250 degrees for 20 minutes, then increase the heat to 350 degrees and continue roasting for about 25 minutes, or until the tomatoes get crinkly.

** To make the croutons: Cube 2 corn muffins. Lay out on a non-stick foil lined pan. Sprinkle with olive oil and salt and pepper. Bake for about 20 minutes or until the edges start to brown. ( I used a bigger sheet for the tomatoes, and when I raised the heat to 350, I just threw the cornbread cubes onto one end of the baking sheet and roasted the cubes and tomatoes at the same time....cuts down on dishes AND time!)

Easy and Elegant

   Sometimes I get these mega bursts of energy that fills my head with crazy ideas...

you know the ones where you decide you are going to run a massive company, run for president, run the world,

or just run the kitchen....wait, I already do that.

Anyways, sometimes during these mega burst of energy (what I like to call drinking 5 cups of coffee) I also decide things like "I want to make a 10 course meal"....at 5 PM.

This was one of those days.

Luckily, I came to my senses and only made 3 courses.

And lucky for you I decided to be nice and share.

Because it looks so pretty and tastes so yummy and it only took 40 minutes to make, it would be plain wrong to keep this to myself.

Brie Stuffed Chicken

4 chicken breasts, pounded out

4 slices of Brie cheese

2 tsps. of Dijon mustard

Spinach

Olive Oil

Salt and Pepper

1/2 c. sliced onions

On a foil lined baking sheet lay out chicken breasts. Spread each breast with 1/2 tsp. of mustard. Layer on a handful of spinach and then top with a piece of cheese on one end of the chicken. Fold over the other side of the chicken and hold down by inserting a toothpick. Sprinkle the top with olive oil, salt and pepper. Bake at 350 degrees for 20-30 minutes, or until meat is no longer pink on the inside. While the chicken is baking, saute the onions in olive oil with a little salt and pepper. Serve the chicken with the onions placed on top.

*The great thing with this recipe is that it can easily be adjusted for as few or as many people as you would like*

Baked Tomato Gratin

5 plum tomatoes

2 tbsp. dried basil

1/4 c. grated Parmesan cheese

1/4 c. bread crumbs

Salt and Pepper

Olive oil spray

Slice the tomatoes. Spray the bottom of a 9" pie pan or square baking dish and layer the tomatoes. Sprinkle with the breadcrumbs first, next the Parmesan cheese, then finally the basil and salt and pepper. Bake at 400 degrees about 20 minutes, or until tomatoes start to start crinkle and the cheese is melted.

**To go along with these dishes I made Baked Rice Pilaf. It was so delicious and so easy! This really is the perfect easy entertaining meal, as everything can be prepped ahead and then all baked around the same time.**

Pumpkin Fondue

Stupid fall! Doesn't it know it was supposed to start on Friday??!! 

I have sweaters, boots and hats all ready to wear.

 And of course pumpkin, apple, and soup recipes galore!

So despite the never ending heat, when I thought of pumpkin fondue I just couldn't get resist making it....even if it did mean eating it in my bathing suit so as not to die from a heat stroke!

We ate it with shrimp, cauliflower, asparagus (which was DELISH!) and this yummy bread ( I will share the recipe soon!)

Pumpkin Fondue
1 c. white wine
1/2 c. chicken broth
1 1/2 c. Swiss cheese
1/2 c. Cheddar cheese
1/2 c. pumpkin puree
1 1/2 tsp. rosemary
A pinch each of the following- nutmeg, salt, pepper, and thyme (make this one a large pinch!)

Boil wine and chicken broth. Turn the heat down to low and slowly stir in cheese until it's melted. Lastly, mix in the spices. Pour into a fondue pot and serve.