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.

Pumpkin Bacon Asparagus Lasagna

It's been a while since I've posted a recipe with bacon.

This needs to be fixed immediately.

Heaven forbid you, or even me for that matter, forget my strong affection with those yummy crunchy buttery crispy strips.

I'm drooling just talking about it.

Soooo does anyone have some bacon I go inhale right now??

Pumpkin Bacon Asparagus Lasagna

1/2 a box of lasagna noodles (9 noodles)

2 c. of asparagus,chopped

1/3 package of turkey bacon,chopped

1/2 an onion, chopped

1 c. pumpkin puree

3 c. ricotta cheese

1 egg

3/4 c. Parmesan cheese, grated

2 c. mozzarella grated

1 tbsp. Italian seasoning

1 tbsp. basil

Salt and Pepper

Olive oil

Cook noodles in boiling water until al dente. Drain and set aside.

Meanwhile, in a medium sized skillet saute bacon and onions together over medium heat, until crisped and cooked through (you can add a splash of oil if you need to). Once those are cooked, remove from the pan and set aside. In the same pan put about 1 teaspoon of olive oil and then saute the asparagus for a just a few minutes (you want them to be tender but still crunchy). 

In a small mixing bowl, mix together the pumpkin and 1 cup of the ricotta. Set aside. In another bowl, mix together remaining ricotta, 1/4 cup of Parmesan, 1/2 cup of mozzarella, the egg and the seasonings (To ensure I get the right amount of flavor, I like to mix everything except the egg together, then taste it to make sure the seasonings are how I like them to be, before mixing in the egg). 

Begin layering your ingredients in a greased 13" x 9" pan. First put a very small amount of the pumpkin mixture, then 3 noodles, ricotta mixture, pumpkin mixture, bacon, asparagus and mozzarella. Repeat and then finish the top off with the remaining 1/2 cup of Parmesan.

Bake at 350 degrees for 20-30 minutes, or just until cheese starts to brown and bubble. Serve warm with a salad and garlic bread.

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.