Mexican Stuffed Shells

Looking for a easy, quick and yummy summertime meal to serve your family?  That's what I'm all about during the summer months!  And this one is delicious....kind of reminds me of the Creamy Baked Taquitos I LOVE, but in a shell instead of a tortilla.  And I have just as much love for this one as the taquitos!

Serve with some fresh fruit (some kind of melon is my first choice during the summer), and the Best Spanish rice.  One of my favorite meals!

Mexican Stuffed Shells

PRINT RECIPE

2 cups chicken breast, cooked and shredded
1 can black beans, rinsed and drained
3 green onions, diced
2 bell peppers, diced (I like color so I do 1/2 of a red, orange, yellow and green pepper, but any variation works!)
1 1/2 blocks (12 oz.) cream cheese, softened
1 can diced tomatoes with chilies (Rotel kind)
1/2 teaspoon cumin
1 cup picante sauce
1 package pasta shells, cooked al dente
1 1/2 cups shredded cheese (sharp or colby jack work well)

Cook pasta shells until al dente (you don't want them too soft they will cook some more in the oven).   Drain and set aside.

Mix chicken, beans, onions and bell peppers in a large bowl.  Set aside.

Beat cream cheese in electric mixer until soft and smooth.  Slowly add the diced tomatoes while continuing to mix.  Add the cumin and mix.

Combine the cream cheese mixture with the chicken mixture and stir until well combined.

Pour the picante sauce on the bottom of  a 9x13 inch baking pan.  Stuff shells generously with filling and place on top of picante sauce in pan.

Sprinkle cheese over top of shells and bake at 350 degrees for 25-30 minutes.

Creamy Crock Pot Spaghetti

I love being a busy Mom.  And I love that my crock pot can help me be a busy Mom and still have dinner with the family in that 1/2 hour of free time we have in the evenings!  I think we'd get pretty sick of fast food as would my pocket book without my dear sweet crock pot.

This is one of my favorite crock pot meals.  I'm not really a traditional spaghetti fan.  I like baked spaghetti's & crock pot spaghetti, but just the sauce over cooked noodles...not so much.  I am also a lover of all things cream cheese.  It makes all the difference in this recipe, but even my "I hate cream cheese" son loves this it.

Try it out, you won't be disappointed!

Creamy Crock Pot Spaghetti

PRINT RECIPE

1 pound ground beef or turkey
salt & pepper to taste
1 teaspoon minced garlic
3 jars (26 oz.) spaghetti sauce
1 pound spaghetti noodles
3/4 cup shredded Parmesan cheese
4 oz. cream cheese
1 can (14.5 oz.) chicken broth

Brown meat over the stove with the garlic.  Salt & pepper to season.

Pour one can of spaghetti sauce in the bottom of your crock pot.  Break the spaghetti noodles in half and put them on top of  the sauce.

Spread the ground meat over top the spaghetti noodles.

Grate the Parmesan cheese.  I love freshly grated Parmesan, not a big fan of the pre-shredded stuff.

Put chunks of the cream cheese on top of the meat and then sprinkle with the Parmesan cheese.  (you can use the powdered Parmesan cheese here too...about 1/2 cup.)

Pour can 2 of your sauce over the cheeses.

Cover and cook on high for 3 hours.  After the 3 hours give it a good stir.  It will be thick!  Add the last jar of sauce & the can of chicken broth and stir to combine.  Let cook for 1 hour longer.  Serve or turn to warm/low until ready to serve.

Oh, and it makes quite a bit.  About 10-12 servings, but I think it's just as good if not better the next day warmed up in the microwave...perfect for lunch!:)

Summer Veggie Ziti Bake

If you're like anyone else I know who raises squash & zucchini in their garden, you have it coming out your ears!  It's always been hard for me to think of what to make with it besides zucchini bread and to fry it up in olive oil as a side...until this recipe.  We will make this every August/September when the squash is in season.  It's a great way to use a little of your garden veggies, and even your kids will like it!  Only 1 of my 4 picked the squash out and just ate the noodles.:)

 

This makes A LOT, so you could half the recipe if desired.  But my middle schoolers who have access to a microwave during lunch have been enjoying it the last couple days!  You can also substitute fresh herbs if you have them.

 

Summer Veggie Ziti Bake

PRINT RECIPE

16 oz. box ziti pasta, uncooked

3-4 tablespoons olive oil

4 cups chopped yellow squash (about 3-4 small)

2 cups chopped zucchini (I used about 1/3 of a large one)

1 onion, chopped

2 cups chopped tomato

2 teaspoons garlic powder

2 cups shredded mozzarella cheese, divided

2 tablespoons basil

2 teaspoons oregano

1 teaspoon kosher salt

1/2 teaspoon crushed red pepper

1 cup part-skim ricotta cheese

3 eggs

 

Preheat oven to 400 degrees.

 

Cook pasta according to package directions.

 

While pasta is cooking, prepare your veggies. Heat oil in a large skillet over med-high heat. Add the squash, zucchini and onion. Saute for 5 minutes.

 

 

Add the tomato and the garlic & cook for another 3 minutes.

 

 

 

Remove from the heat and then stir in the pasta. 

 

 

Add 1 cup of the mozzarella, the spices and salt & pepper.

 

In a bowl, combine the ricotta and eggs. Mix together.  (Yes I am aware there is only 2 eggs in the photo...I added another egg and more ricotta cause it seemed to dry for my liking!:))

 

 

Stir cheese/egg mixture into the pasta mixture. 

 

 

 Then pour into a greased 9 x 13 pan. Sprinkle with the remaining mozzarella.

 

Bake for 15 minutes or until the top starts to brown & it is warmed through.

Country Club Chicken

Anyone else lovin' the Olympics?

I am glued to the TV every evening from 7:00 to 11:00 watching them.

My kiddo's are getting into them as well.  Now they all have the goal of one day competing in the Olympics!  I always wanted to go to the Olympics in gymnastics...just didn't work out!:)

And, of course, they love cheering for the U.S.A!!  I Love it!!

Make this for dinner and then enjoy the evening watching the Olympics...it will make for one amazing night!

Country Club Chicken

PRINT RECIPE

1 box (16 oz.) spaghetti

4 large chicken breasts

1 large onion

8 oz. sliced fresh mushrooms

2 cans cream of mushroom soup

8 slices bacon

1/2 cup chicken broth

3/4 cup cheddar cheese (medium or sharp)

1 apple (red or yellow delicious)

2 Tablespoons butter

salt & pepper

Cook bacon in a large saute pan.  Drain on paper towels. 

Season chicken breasts with salt and pepper.  Using the same pan you cooked the bacon in, brown the chicken breasts on both sides over medium-high heat.  Transfer the chicken to a 9 x 13 inch pan.

Add the butter to the same pan that cooked the chicken & bacon.  Add the onions and cook for 3 minutes.  Add the mushrooms and cook for an additional 3 minutes.  Then add the apples and cook for another 3 minutes.  Pour in the chicken broth, soup, bacon, and cheese.  Mix well.

Pour the sauce over the chicken.

Bake at 350 degrees for 25-30 minutes.  Make sure the chicken is done and the sauce is bubbly.

While the chicken is cooking, cook the spaghetti according to package directions.

Place spaghetti on large platter, top with chicken and then clover with sauce. 

Serve & enjoy!

Tortellini Artichoke Salad

I have a thing for the word TORTELLINI. 

Whenever I say it I just have to say it in my best Italian accent (which is horrendous I do have to say).

But no matter how bad my Italian accent is, and how un-authentic (probably not a real word) this dish is to Italy, it is delicious.

And perfect for summer.

Tortellini Artichoke Salad

Recipe from Taste of Home

PRINT RECIPE

2 1/2 cups frozen cheese tortellini (2 bags is perfect)

2 large tomatoes, diced

1/2 cup sliced green onions

2 jars (6-1/2 ounces, each) marinated artichoke hearts, drained and coarsely chopped

1/2 cup creamy Italian salad dressing

Cook tortellini according to package directions.  Drain and rinse in cold water.  Place in a medium bowl.

Add the tomatoes, onions, artichokes and salad dressing.  Toss to coat.  Refrigerate until ready to serve.

Yield: 4-6 servings

Tomato & Mozzarella Penne Bake

I was told by a good friend that I needed to try this recipe she found on Pinterest.  (you can follow us by clicking the button on the right!) 

I'm so glad she looks out for me!:)  This is an awesome throw together, quick & easy, kid friendly, inexpensive, blow-your-mind-it's-that-good-with-just-these-few-ingredients-and-hardly-any-time kind of meal!

I absolutely love this one & it will definitely be a staple in our home!

Tomato & Mozzarella Penne Bake

Recipe adapted from Annie's Eats

Budget Dinner: Total for pan: $7.50.  That's about 62 cents per serving!

PRINT RECIPE

1 pound ground turkey (or beef)

2 garlic cloves, pressed or minced

2-14 oz. cans diced Italian tomatoes (I used Hunt's basil, garlic & oregano)

1 teaspoon dried oregano

1 pound penne pasta

8 oz. mozzarella cheese, cubed

2/3 cup Parmesan cheese

Cook ground turkey and garlic in skillet over medium high heat until meat is no longer pink.  Drain any juices.  Add the tomatoes, and oregano, and heat through.  Add salt and pepper to taste. 

Cook pasta according to package directions.  Drain & then toss with the meat sauce. 

Place half of the mixture in a greased (just spray with cooking spray) 9 x 13" baking dish.  Cover with half of the Parmesan & mozzarella cheeses.  Top with remaining pasta and then Parmesan and mozzarella. 

Bake, uncovered at 400 degrees for 15 minutes.

Bacon Avocado Pasta Salad

This recipe (along with many other pasta salad dishes) is one of the reasons I love summer time!

This salad got rave reviews from my husband.  Some of the kids liked it, but Eli told me it would be better without the tomatoes or avocado, but what does he know, he's only 9!!

This would be a perfect summer pot-luck salad to go with any BBQ's you've got planned!  Trust me, you'll LOVE it!

Well, that is if you like tomatoes and avocados.

Bacon Avocado Pasta Salad

Recipe adapted from Life's Ambrosia

PRINT RECIPE

1 pound campanelle pasta (or other variety, but I love the campanelle...SO CUTE!!)

1 cup mayonnaise

juice of 1 lemon

1 teaspoon kosher salt

2 cloves garlic, pressed or minced

1/2 teaspoon white pepper

1 1/2 teaspoons dried dill

3 large tomatoes, cut into bite size pieces (or cherry tomatoes, halved)

2 avocados, cut into bite size pieces

1 bag (3 oz.) real bacon peices

Cook pasta according to package directions.  Drain & then run under cold water to cool it down. 

In a large bowl, combine the mayo, lemon juice, salt, garlic, pepper, and dill.  Stir in the cooked pasta, tomatoes, avocado and bacon pieces, and toss to combine.  Refrigerate for 30 minutes before serving.

Sour Cream Noodle Bake

We made this recipe a while back & I had totally forgotten about it until this morning when I stumbled upon it going through my gazillion photos. 

It's kind of embarrassing how many pictures of food I have.  And it always makes me hungry when I go looking through them.  It's not good!:)

So, this recipe was really good and so easy to throw together.  Serve it with some green salad and Garlic Bread & you've got yourself a winner of a dinner!:)

Sour Cream Noodle Bake

Recipe adapted from The Pioneer Woman

PRINT RECIPE

1 pound ground beef

2 cans (8 oz. each) tomato sauce

1/2 teaspoon salt

black pepper

1 package (12 oz.) Egg noodles

1/2 cup sour cream

1 1/4 cup cottage cheese

1/2 cup sliced green onion

1 cup grated sharp cheddar cheese

Preheat oven to 350 degrees.

Brown beef in large skillet.  Drain fat and then add the tomato sauce, salt and pepper.  Stir together and turn to low and let simmer.

Cook the noodles until al dente (according to package directions).  Drain and set aside.

In a large bowl mix sour cream and cottage cheese and green onions.  Add the noodles to the bowl and stir to coat. 

Put half of the noodle mixture into a baking dish (9 x 13 pan works or a casserole dish is good too).  Top with the meat mixture and then sprinkle with half of the cheese.  Repeat layers. 

Bake for 20 minutes, or until cheese is melted. 

Angel Hair Pasta & Chicken Bowl

We're back!  Our trip was great!  There are so many great memories to look back on!  So glad we were able to take our kiddo's and let them see where their Grandma grew up!

And....we got to eat at Hillbilly Hot Dogs!!  We ordered the Single Wide Burger (5 pounds of burger) and boy was it awesome!  Looked fantastic & tasted fantastic as well!  Also, loved the fried macaroni and cheese wedges.  I tell ya, they can fry anything! (Go to the end of the post if you'd like to see the hubby and son Rhett with the Single Wide!)

So anyway, we know we promised some Budget Dinners, and we're here to deliver.  And this is a good one!

Angel Hair Pasta & Chicken Bowl

Budget Dinner totals:  Feeds 6 for $6.50 which equals $1.08 a bowl!

PRINT RECIPE

Pin It
2 Tablespoons Olive Oil

1 pound boneless skinless chicken breast, cut into 1 inch cubes (about 2 chicken breasts)

2 carrots, sliced diagonally into 1/4 inch pieces

1 (16 oz.) package frozen broccoli florets, thawed

2 cloves garlic, minced

12 oz package Angel Hair pasta

2/3 cup chicken broth

1 teaspoon dried basil

1/4 cup grated Parmesan cheese

Heat 1 tablespoon of oil in a large frying pan over medium heat.  Add the chicken and cook until chicken is cooked through, about 5 minutes.
 

Remove from the skillet and drain on paper towels. 

Heat remaining oil in same skillet.  Begin heating the water for the pasta.  Add the carrots to the skillet, cook while stirring for 4 minutes.
 

Add the broccoli and garlic to skillet and cook while stirring for 2 minutes longer.
 

Cook pasta according to package directions.  While pasta is cooking, add the chicken broth, basil and Parmesan cheese to skillet.  Stir to combine.
 

 Return the chicken to the skillet and reduce the heat and simmer for 4 minutes.
 

Drain pasta and place in a large serving bowl.  Top with chicken and vegetables and stir to combine.  Serve Immediately.
 

Enjoy!

Here's a couple pictures of the Single Wide...IT. WAS. HUGE!!!

It looks even bigger next to my 4 year old!
 

 

 We fed 8 people with that burger & boy was it yummy!!

Crockpot Italian Chicken

It's a known fact here at my home that I like to sleep!  It has been such a great week (so far...it's only Tuesday too!!), I haven't gotten out of bed until at least 9:00 both yesterday and today!  It's so nice that we have the entire week off school (hubby too since he's a teacher!) and that the kids are older and can handle themselves in the morning so I don't have to get up with them. 

My little Rhett also likes to sleep in...he's a major night owl, but he can sleep in until 10:00 or so if he stays up late.  It's kind of a problem when he has to be to school at 7:45 (honestly...that's what time his preschool starts...CrAzY!)  I'm lucky to even be dressed and ready to get him there! 

Anyway, I'm lovin' this little bit a time off to catch up on some much needed rest and relaxation (kind of), we still have a pretty busy week.  Kyla turns 12 on Saturday!!  How in the world does time fly that fast?  We've got an awesome birthday cake and cupcakes for her friend party that we can't wait to make and share with you!  But until then, enjoy this easy throw in the crockpot meal that was a big hit with the fam!

Crockpot Italian Chicken

Recipe from The Girl Who Ate Everything

PRINT RECIPE

4 chicken breasts

1 packet dry Zesty Italian dressing

1 (8 oz) package cream cheese, softened

2 cans cream of chicken soup

Pasta of your choice (we chose angel hair), or rice

Place the chicken in a crockpot and sprinkle Italian dressing over it. Combine cream cheese and cream of chicken soup in a microwave safe bowl and heat a few minutes at a time, making sure to stir in between until cream cheese is melted and they are mixed together and smooth.  Pour over the chicken.  Cook on low for at least 4 hours. Once chicken is done you can leave the chicken breasts whole, cube it, or even shred it. I ended up shredding it, that was just the easiest solution!:)

If you feel the sauce is too thick you can thin it to your preferred consistency with a little milk. Serve over pasta or rice.

White Cheddar Chicken Pasta

I knew I was going to love this recipe, but it was more than I'd ever hoped for!!:))  I dare say I'd never had white cheddar before...at least not that I remember & I just have to say...IT IS SO DARN GOOD!  I had Kyla try some and we were both hooked!!  We had to make a concious decision not to eat anymore so there would be some left for the sauce!  I think I've got a new problem...just what I need!

White Cheddar Chicken Pasta

Recipe adapted from Homemade by Holman

PRINT RECIPE

For the Chicken:
1 pound boneless skinless chicken breasts, trimmed and cut into 1 inch pieces (I used 2 chicken breasts)
1 teaspoon dry ground mustard
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1/2 teaspoon salt
1/2 teaspoon pepper
1 tablespoon Olive Oil

Heat Olive oil in a large skillet over medium heat.  Mix together mustard, thyme, salt and pepper and sprinkle over the chicken pieces.  When oil is hot, add chicken
 

and brown until cooked through. 
 

Remove to a plate and cover with foil to keep warm.

For the Pasta:

1 pound rotini or other short cut pasta (bow tie or penne...I used penne)

2 tablespoons butter

2 tablespoons flour

2 cloves garlic, minced

1 small onion, finely diced

1/4 cup chicken broth

1 tablespoon spicy brown mustard

8 oz. sharp white cheddar

2 cups milk (I used skim...worked wonderfully)

1 teaspoon dried thyme or 1 tablespoon fresh thyme

1 teaspoon dried oregano or 1 tablespoon fresh oregano

Crushed red pepper flakes

Parmesan cheese to taste

Heat water to boil in a large pot for pasta.  Cook al dente and drain according to package directions.  Meanwhile, melt butter in a large skillet (I think it would be a great idea to do this in the same pan you cooked your chicken in...I didn't because I didn't think my pot would be big enough, but it would have been plenty big.  Missed out on some wonderful flavors!) over medium heat.  Add the flour and whisk to combine.  Then add the chicken broth, garlic, onions, and mustard.  Cook about 5 minutes or until onions are translucent.
 

Reduce heat to low and slowly add milk, stirring to combine.  Cook about 5-7 minutes more until mixture begins to thicken.
 

Add cheese (Heaven on a plate right there!!!) and stir to melt.
 



Add chicken and pasta and toss to incorporate sauce.  Add thyme and oregano and serve topped with crushed red pepper flakes and Parmesan cheese.
 

So pretty...and delicious!