Mexican Lasagna

My family loves any type of Mexican food ~ as you can tell!  I cook it all the time!  Here is a new recipe we tried last week for Mexican Lasagna. 

Here is the recipe from My Recipes:

MyRecipes - Mexican-lasagna

Here is my altered version: 

Ingredients

• 1 pound ground beef
• 1 (15-ounce) can black beans
• I can diced tomatoes and green chiles
• 1 teaspoon garlic powder
• 1 teaspoon ground cumin
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 (10 3/4-ounce) can cream of celery soup
• 1 (10 3/4-ounce) can cream of mushroom soup
• 1 (10-ounce) can enchilada sauce
• 5 tortillas
• 3 cups mexican cheese

Preparation

• Cook ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain. Stir in beans and next 5 ingredients; cook until thoroughly heated.
• Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.
• Spoon one-third of sauce onto bottom of a lightly greased 13- x 9-inch baking dish; top with 1tortilla. Spoon half of beef mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 1tortilla; repeat layers ending with tortillas. Sprinkle with cheese.
• Bake at 350° for 30 minutes.

Cook ground beef in a large skillet over medium-high heat, stirring until meat crumbles and is no longer pink. Drain.

Stir in beans.

Add tomatoes and seasonings. 

Heat thoroughly.

Stir together soups and enchilada sauce in a saucepan; cook until thoroughly heated.

Spoon one-third of sauce onto bottom of a lightly greased 13- x 9-inch baking dish; top with 1tortilla. Spoon half of beef mixture and one-third of sauce over tortillas; sprinkle with half of Cheddar cheese. Top with 1tortilla; repeat layers ending with tortillas. Sprinkle with cheese.

Repeating layers...

Repeating layers...

Repeating layers...

Repeating layers...

And Serve!!

Angel Chicken in the Crock-Pot - a must TRY!

This recipe is a MUST TRY recipe.  Another find for me on Pinterest *the best invention since sliced bread**. 

My family loved this and it is a very versatile recipe.  I served it over mashed potatoes for most of the family but for my non-potato lover of the family...I served it over noodles.  You can use the extra sauce to coat the noodles.    You could also use the chicken and mushrooms for wraps.  It is really unlimited to the different leftover meals you can come up with!  And, it is a Crock-Pot Recipe!!  Woot woot!  WIN/WIN!

Here is the original recipe:
Angel Chicken Recipe from Cleverly Inspired Blog

I followed this recipe except I had to use Cream of Mushroom in lieu of  the Golden Mushroom Soup and I used Chicken Broth in lieu of the white wine.  YUM!

Here is my altered version:

Ingredients:

You will need

8 skinless, boneless chicken tenders 

1 package of sliced mushrooms

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can cream of mushroom soup

1/2 cup chicken broth

1/2 of an 8-oz. tub cream cheese spread with chives and onion

 

Melt the butter on the stove-top and add the zesty Italian dry mix.  Once that is mixed, add the soup and the cream cheese.  Slowly add in the chicken broth.  In the bottom of the Crock-Pot, layer the mushrooms, followed by the chicken.  Pour the soup mixture over everything.  Cook on low for 6 hours.  Serve over rice, potatoes, or noodles......or just eat alone! 

 

Melt the butter on the stove-top and add the zesty Italian dry mix.

Once that is mixed, add the soup and the cream cheese.  Slowly add in the chicken broth.

Mix until smooth. 

In the bottom of the Crock-Pot, layer the mushrooms, followed by the chicken.  Pour the soup mixture over everything.

Up-close!

Cook on low for 6 hours.  Serve over rice, potatoes, or noodles......or just eat alone! 

Buffalo Chicken Wraps

My friend told me I had to try this recipe for Buffalo Chicken Wraps that she found.  I am a fan of anything with buffalo sauce because I know my house of three fellows would enjoy it.  I went to the store and got all of the ingredients.  Well, they didn't have the egg roll wraps but they did have the wonton wraps so I thought I would give it a whirl. 

Here is the recipe:
Buffalo Chicken Wraps Recipe from the blog, Can You Stay for Dinner

I didn't put the blue cheese in either, so this is my altered version. 

Buffalo Chicken Rolls
makes 12
24 wonton wrappers
1 rotisserie chicken - pull the chicken off and shred
1/2 cup Buffalo Sauce
1 cup cole slaw (dry)
1/2 cup Cream Cheese

Preheat oven to 400 degrees. Shred the chicken from the rotisserie in a bowl and add the buffalo sauce until all the chicken is moist.  On the wonton wrapper, add a teaspoon of the dry cole slaw, a teaspoon of the chicken and a dab of cream cheese.  Place another wrapper on top and use water to seal the edges.  Place the wontons on a greased cookie sheet.  Spray a mist over the wontons and bake for approximately 8-10 minutes or until brown. 

Okay, Okay, this were not my favorite.  I tweaked a little too much and jacked them up.  I want to do these AGAIN and use the wraps and the blue cheese.  I know these have potential so I am going to go by the original recipe.  When I do, which I will, I will re-post my results on this post.  Do try them though and let me know how they work out for you guys...but don't follow MY recipe.  :)

French Toast Overnight Casserole ~ Breakfast!

I am always looking for new breakfast recipes.  One of my kiddos is obsessed with pancakes, which means the rest of the family has been eating them every morning of every weekend.  We, even the original obsessed, are burnt out!  So, I am always exploring to find something new. 

I came across this recipe through Pinterest.  It was from the blog, The Girl Who Ate Everything.

Here is the recipe:
Overnight French Toast Casserole

I don't know if I did something wrong, but next time ** this is a good sign since it means I will make it again **I am going to try to pour everything on top of the bread versus pouring the brown sugar mixture in the bottom.  I think it would be better if it could soak it all up.  You have to keep in mind I have a MAJOR sweet tooth.  It was nice to wake up, pop this in the oven and have breakfast ready!!! 

Get Ready!!

Okay, I have been absent from this blog BUT that doesn't mean that I haven't been cooking.  :)  I have a lot of new, great recipes to share.  I will be updating all the new stuff today.  I have to admit, we have been so busy so the pictures are a little slack, but the recipes ROCK.  Stay tuned.....