What's Cooking Thursdays? Chicken Enchilada Pasta

Welcome to What's Cooking Thursday! A place for you to link up whatever it is you've been cooking at your house! Not a blogger? Leave your recipe in the comment section. Look for a featured recipe next week. Feel free to link up as many recipes as you'd like, all I ask is that you link back to What's Cooking Thursday!



I love chicken and pasta and enchiladas. So when I saw this recipe on the Santa Fe Cooking Creme, I knew I had to try it. It was a hit! Everyone loved it. Hubby ate it with tortilla chips which was as good as eating it "plain".

You'll need :
1 lb chicken
1 bag frozen corn
1 can diced tomatoes
1 container Kraft Santa Fe Cooking Creme
1/2 box pasta - bowties, penne, whatever :)
8 oz shredded cheese

Cook chicken in skillet. Meanwhile, boil pasta. When done, set aside. When chicken is thoroughly cooked, add tomatoes, corn and cooking creme; simmer for 3 min. Add pasta and 1/2 cup shredded cheese, stir to coat.  Top with remaining shredded cheese. Remove from heat. Cover & let stand until cheese is melted. Serve.

{linked to Tasty Thursday}

{{Kickin' Chicken Parmigiana}}

{{Worm Cupcakes}}

Meal Plan 11/27

With Thanksgiving over and the Christmas holidays quickly approaching, things are busy busy around here. That means quick and easy meals! I am trying to save as much money as possible to put towards our Disney trip next year, which means eating from our freezers and pantry. Hubby is hunting for the next two days so we might possibly have some deer meat to eat soon.

So far, what's on the menu is :

Leftovers
Chicken Enchilada Pasta Bake
Ham
Chicken & Broccoli Alfredo
Undecided
BBQ Ribs
Leftovers/Mom's House

What's Cooking Thursdays? Chicken & Stuffing Bake

Welcome to What's Cooking Thursday! A place for you to link up whatever it is you've been cooking at your house! Not a blogger? Leave your recipe in the comment section. Look for a featured recipe next week. Feel free to link up as many recipes as you'd like, all I ask is that you link back to What's Cooking Thursday!




I really need to set a timer or something so I know that it's Wednesday night and I need to get this posted. :(

I've been working on recipes that will get the most out of my ingredients. And I want to use up what I have. The other night, I had some leftover veggies and some leftover turkey. Plus I have a gazillion cream of soups. I added in some stuffing and had a wonderful filling meal for dinner.

1 cup leftover turkey or chicken
2 cups leftover veggies (chopped)
2 cans cream of chicken soup
1 box of stuffing mix

Prepare stuffing as directed on package. Meanwhile, combine other ingredients in a casserole dish. Spread prepared stuffing overtop. Bake at 400 degrees for 30 minutes. Serve!

{Crockpot Garden Chicken Cacciatore}

{Skinny Smashed Potatoes}

Meal Plan 11/13

As it nears closer to Thanksgiving, the family and I are craving Thanksgiving foods. Pumpkin pie, stuffing, and gravy have all been requested lately. I'm not wanting to do an all out turkey dinner yet so I'm thinking I might make some sort of casserole. Kind of an after Thanksgiving meal before Thanksgiving. :) We're also wanting soups and rolls. Something to keep us warm and full after a day of working hard.

On the menu this week is :

{photo credit}

Porkchops
Subs
Grilled Cheeseburgers
Chicken & Rice
Leftovers
Ham & Potatoes
Chicken & Stuffing Bake

What is on your menu this week? Check out 100s of other menus at Orgjunkie.com

What's Cooking Thursdays? *Cheeseburger Flatbread Melts*

Welcome to What's Cooking Thursday! A place for you to link up whatever it is you've been cooking at your house! Not a blogger? Leave your recipe in the comment section. Look for a featured recipe next week. Feel free to link up as many recipes as you'd like, all I ask is that you link back to What's Cooking Thursday!



Cheeseburger Flatbread Melts

1/2 lb lean ground beef
1/4 cup water
1/2 tbsp vinegar (I used red wine vinegar)
1/4 cup minced onion
1/4 cup ketchup
1 tbsp mustard
1 tsp garlic powder
2 tablespoons vgetable oil
pizza dough
shredded cheddar cheese
Brown and drain ground beef. Add water, vinegar, onion, ketchup, mustard and garlic. Mix and simmer over low heat. Heat oil over medium heat in a large, skillet. Divide the pizza dough into equal portions and roll into a round, tortilla-like shape. Fry the dough for one minute on each side or until golden brown and bubbly.  Place on a paper towel to drain. Top with beef mixture and shredded cheese.
**These are KID APPROVED! Both of my boys ate them up, C added ketchup and mustard to his, A added sour cream. These were really good and I'm thrilled my whole family agreed on them. :)

{{He Man Chili}}

{{Upside Down Apple Cake}}

Meal Plan 11/6

I finally created a monthly meal plan, and I don't stick to it! Last week, we had steamers and pizza and a bunch of other stuff that wasn't on the menu. That's the beauty of being flexible with my menu though. I don't mind if we go off course and have a completely different week than what I have planned. At least we're eating!
This week we're supposed to eat:

Tacos
Pork Roast
Cheeseburger Soup
Leftovers
Ham
Cheeseburger Flatmelts *new*
Turkey Pot Pie

What is on your menu this week? Check out more menus at OrgJunkie.com

What's Cooking Thursdays? Drunken Porkchops

Welcome to What's Cooking Thursday! A place for you to link up whatever it is you've been cooking at your house! Not a blogger? Leave your recipe in the comment section. Look for a featured recipe next week. Feel free to link up as many recipes as you'd like, all I ask is that you link back to What's Cooking Thursday!






I lost track of the days again... I honestly thought today was Wednesday until we showed up for storytime and the librarian polietly told me that it was held yesterday...

Today's recipe is Drunken Porkchops and I thought it was really good. It was really easy to prepare and the kids enjoyed it!

4 or 5 pork chops
1/2 onion, chopped
1/2 bottle of beer
1/2 cup brown sugar
1/3 cup ketchup
1 T flour
1/4 water

Place porkchop and onion in slowcooker. Combine beer, brown sugar and ketchup. Pour over porkchops and onion. Cook on low 6-8 hours or until porkchops are done. Drain sauce into a saucepan. Add flour and water and stir to thicken. Serve over rice, potatoes or noodles.

Cheesy Garlic Pull Apart

Rocky Road Fudge