White Chicken Chili by Baking Belle

I always like to turn a recipe into a slow cooker recipe if at all possible.  It makes my life easier and it tastes just as good if not better, in my opinion.  This turned out really good!  I added some laughing cow cheese and light sour cream to keep the calories down.   

Baking Belle's White Chicken Chili
2 large chicken breast (it's okay to be frozen because this cooks ALL day)
1 large can corn
2 large cans white navy beans
1 small can of green chilies
1 small onion
2 teaspoons of butter (I used I Can't Believe it's Not Butter)
1 tablespoon basil
1 tsp cayenne pepper
2 cups chicken broth (I used low sodium, fat free)

Take the onion and butter and saute for approximately 5 minutes.  The, here is the good part - through this all in your crock-pot, stir and cook on low for 8 hours.  Take the chicken out, shred it and stir everything together.  Enjoy!

Baking Belle's White Chicken Chili

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Chicken Spaghetti ~ Pioneer Woman Recipe

This is BY FAR my favorite new recipe that I have tried lately and it was a hit in our house.  It is from the Pioneer Woman.  Every recipe I have ever tried from her website has been DELICIOUS!  Here is the recipe from her website:

The Pioneer Woman's Chicken Spaghetti Recipe


I followed her recipe except I used a rotisserie chicken for a quick week night meal.  It was supposed to be a quick meal...unless......you have an evening like I had last night.  I mixed everything up, popped it in the oven AND forgot the chicken.  So, I pulled it BACK out of the oven, added the chicken and put it BACK in the oven for 45 minutes.  I went to get it out and I FORGOT to turn on the oven.  I had a definite case of mamma brain last night.  Geez!!  On a normal evening...this is a fast fix and it is so good!!  Try it and let me know what you think.

You just mix everything together.

Add noodles and mix.  Cook @ 350 for 45 minutes! 

• 
  

  

  Then EAT! 

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!!

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.  :)

Corndogs? Muffins? What about BOTH?

I saw an idea on Pinterest the other day and I thought I would try it out.  I thought it would be something that the kiddos would love and, they did!  What's even better is that it is an easy recipe. 

You basically just take Cornbread mix & add cut up hot dogs in the middle of the muffin mix. Then, cook as directed.  Easy!  And, YUM!  ;)

This is the mix I used:

I cut the hotdogs in three pieces.  I filled up the muffin tins with the mix and then placed the hotdog right in the middle.  Next time, I will probably double the muffin mix to make more.  :) 

Here is the end result!

Before I cooked them.  (See, I think I should have added another box of mix and poured that on top)

Up close!

Finished product!

Slow Cooker Chicken Enchilada Soup - gotta love a crock pot!

I have a new obsession and it is bad.  Real bad.  It is called Pinterest.  If you have not gone to this website and signed up, you are missing out. For real.  It is basically like organizing all your favorites.  Putting all your favorite recipes, fashion ideas, home inspirations, crafts for kiddos, etc....and organizing them for you BY picture!  It rocks!  I actually found this recipe (*** along with about 152 other new recipes to try) on Pinterest. 

I am enjoying this last months of summer but had to go ahead and break out a soup recipe!!  And, I actually had everything on hand so I didn't have to alter at all.  Here it is.....


Slow Cooker Chicken Enchilada Soup 

This recipe is one I found on Pinterest from the blog Real Mom Kitchen. 
There are many other great recipes on this site, so check it out. 

Throw the corn, tomatoes, onion, chopped bell pepper & beans in the crock pot.

Stir everything together. 

Lay the chicken breasts on top. 

Then, pour the enchilada sauce, soup and milk mixture over top. 

This is what it looks like after 6 hours of simmering on low.  Yum!

Loaded!

I added a little cheese, sour cream and homemade tortilla chips!

Enjoy!

Southwest Chicken Wraps ~ oh so yummy!

Okay, yes, I admit.  I am definitely on a wrap kick.....they are easy & delish.  I found another recipe I wanted to try so I did.  I am so glad I did.....

The recipe I found was from Mel's Kitchen Cafe.  Here is the recipe:

Crispy Southwest Chicken Wraps from Mel's Kitchen Cafe

Of course, I always alter to my pantry. 

Here is my altered version:

Southwest Chicken Wraps
*Makes 6 wraps*
1 cup cooked rice, warm or at room temperature
1 cup chicken chopped from a rotisserie chicken
1 can black beans, rinsed and drained
1/2 tablespoon chili powder
1 teaspoon ground cumin
1/2 teaspoon garlic salt
2 cups shredded cheese - I used the taco seasoned cheese & sharp
1/4 cup sour cream
1/4 cup salsa
6 burrito-sized flour tortillas

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.  Roll stuffed tortillas, using a toothpick to keep them closed. Spray the tortillas all over with cooking spray.
Bake for 8 minutes @ 425 degrees, then flip and bake an additional 8 minutes.  I served with a dip I made which was 1/2 cup salsa, 1/3 cup ranch & 1/2 cup sour cream.  Enjoy!!

Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese. 

Add chicken and mix good. 

Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. 

Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla. 

Roll stuffed tortillas, using a toothpick to keep them closed. Spray the tortillas all over with cooking spray.

Bake for 8 minutes @ 425 degrees, then flip and bake an additional 8 minutes.

 I served with a dip I made which was 1/2 cup salsa, 1/3 cup ranch & 1/2 cup sour cream. 

To show you all the goodness inside...I had to cut up for the kiddos!

Chicken Chimichangas!!!

I haven't posted in a while.....Summer has taken over our household and we have spent every minute possible outdoors!  I wanted to post a new, easy, perfect week night recipe to share with everyone. 

Chicken Chimichangas Recipe

As usual, I altered to my pantry and made a smaller, simpler version so I wouldn't waste any food. 

Ingredients:

1/2 Rotisserie Chicken - shredded
1/2 - 3/4 cups salsa
1/4 cup water (give or take a little)
10 inch tortillas
Shredded Mexican cheese

Preheat oven to 425 degrees.  I shredded the rotisserie chicken and mixed it with salsa & water. I simmered on low for approximately 15 minutes until the chicken soaked up all the juices.  You take the tortilla and spoon the chicken in the middle.  Then, spoon the shredded cheese on top of the chicken.  Fold the sides in, fold the bottom up and then fold the top down.  I cut off a little off the top to make a perfect rectangle.  I also used toothpicks to keep everything closed while cooking.  Put the tortillas folded side down on a pan.  Cook 7 minutes and then flip, remove toothpicks and bake for an additional 5 minutes. 

 I shredded the rotisserie chicken and mixed it with salsa & water. I simmered on low for approximately 15 minutes until the chicken soaked up all the juices.

You take the tortilla and spoon the chicken in the middle.  Then, spoon the shredded cheese on top of the chicken.  Fold the sides in, fold the bottom up and then fold the top down.  I cut off a little off the top to make a perfect rectangle.  I also used toothpicks to keep everything closed while cooking. 

Cook 7 minutes and then flip, remove toothpicks and bake for an additional 5 minutes

End result....I added fresh garden tomatoes and sour cream on the side.  They were very good and so easy!

Broccoli Casserole ~ very easy!

I have all three kiddos this week - my two boys and my niece.....so I am all about easy recipes!  We had spaghetti, broccoli casserole and fruit for dinner last night.  My Dad just brought me fresh broccoli from his garden so I made a broccoli casserole with it.  Fresh broccoli just can't be beat!!  It is tender and it is delicious just by itself BUT the kiddos need some cheese to get them to eat these veggies.  ;) 

I used my Mom's recipe for her Broccoli Casserole but I needed to speed up the process to referee the kiddos.  See the recipe below:

This is all you need and 2 tablespoons of butter.  I used a bag of the fresh broccoli, 1/2 of the large Velveeta cheese,  3 tablespoons of milk, 2 tablespoons butter and a sleeve of wheat Ritz crackers. 

I went ahead and cooked the broccoli and melted the cheese.  I added about 1/4 cup of milk to the cheese to melt.  It was too much so I would recommend using 3 tablespoons. Microwave in 30 second intervals and stir in between until melted. 

Put the broccoli in the dish and pour the cheese over the broccoli. 

Then stir everything together.  When you do this, the broccoli will break up into pieces.......especially this fresh broccoli....as I mentioned it is very tender and DELICIOUS!  In the meantime, I put the Ritz crackers in a Ziploc bag and gave it to Will & Claire.  They crushed them up for me AND it entertained them for a second.  :)

Sprinkle the crackers on top of the cheesy broccoli mixture and then pour the melted 2 tablespoons of butter on top. 

This is our finished project.  Since I needed a quick dinner, I cooked broccoli and melted the cheese so everything was already heated throughout.  I just had to broil the top to brown the crackers.  I broiled for approximately 2 minutes.  I highly suggest keeping a close eye on it while doing this........I broiled mine a little TOO much!  :)

Broccoli Casserole Recipe

2 tablespoons of butter

bag of the fresh broccoli (you can use a bag of frozen)

1/2 of the large Velveeta cheese 

3 tablespoons of milk

2 tablespoons butter

1 sleeve of wheat Ritz crackers (or regular, depending on your preference)

Cook the broccoli and melted the cheese. Add about 3 tablespoons of milk to the cheese to melt.  ** You can use more if needed.   Microwave in 30 second intervals and stir in between until melted.  Put the broccoli in the dish and pour the cheese over the broccoli.   Stir everything together.  When you do this, the broccoli will break up into pieces.......especially this fresh broccoli....as I mentioned it is very tender and DELICIOUS!  In the meantime, crush up the Ritz crackers in a Ziploc bag.  Sprinkle the crackers on top of the cheesy broccoli mixture and then pour the melted 2 tablespoons of butter on top.  Since I needed a quick dinner, I cooked broccoli and melted the cheese so everything was already heated throughout.  I just had to broil the top to brown the crackers.  I broiled for approximately 2 minutes.  I highly suggest keeping a close eye on it while doing this........I broiled mine a little TOO much!  :)

Save some TIME in the Kitchen!

One of my dear friends taught me a tip to help out with time put in dinners on those busy weeknights.  What she would do is when she gets home from the grocery store, she would go ahead and brown her hamburger meat.  She would then divide the meat into freezer bags and keep in the freezer for later use in meals.  I started doing it and it makes a world of difference.  It saves so much time/hassle.  It cuts down the time in preparing meals down and it makes the clean up easier, too.  It's a WIN/WIN!  All you have to do is use the meat within 2 - 3 months.  http://www.fsis.usda.gov/factsheets/Ground_Beef_and_Food_Safety/index.asp  I use the meat for spaghetti/tacos/sloppy joes/etc.  I have attached a chart that will help you in knowing how long food is good when frozen.  You can do the same thing with cooking chicken.  Hope this helps!!

Freezer Storage Chart (0 °F)Note: Freezer storage is for quality only. Frozen foods remain safe indefinitely.

Item	Months
Bacon and Sausage	1 to 2
Casseroles	2 to 3
Egg whites or egg substitutes	12
Frozen Dinners and Entrees	3 to 4
Gravy, meat or poultry	2 to 3
Ham, Hotdogs and Lunchmeats	1 to 2
Meat, uncooked roasts	4 to 12
Meat, uncooked steaks or chops	4 to 12
Meat, uncooked ground	3 to 4
Meat, cooked	2 to 3
Poultry, uncooked whole	12
Poultry, uncooked parts	9
Poultry, uncooked giblets	3 to 4
Poultry, cooked	4
Soups and Stews	2 to 3
Wild game, uncooked	8 to 12

Click here for more Safety Tips on Food Storage

Week Night Dinners/Chicken Pot Pie

Like I said, I love to bake but I can't feed my family cupcakes and cookies for dinner...although I would be completely happy with this. :) A very easy weeknight meal is my Grandma's recipe for Chicken Pot Pie. It has been altered but still has the same yummy taste of hers. You can make 2 separate pies or one big Pyrex full. I usually make 2 round dishes and freeze one for later. This is also one of those meals I usually make for people when they are sick/etc.





Chicken Pot Pie

1 Rotisserie Chicken
1 Can Veg-all (15 oz)
1 Can Cream of Chicken Soup (10 3/4 oz)
1 Can Cream of Celery Soup (10 3/4 oz)
1/2 cup chicken broth
2 tbsp Minced onions
Salt & Pepper to taste
Roll out Pie Crust

Preheat oven to 350 degrees. You take the chicken off the Rotisserie and chop into pieces. Heat all the ingredients on the stove except the pie crust. You bring all ingredients to a boil. You can add more chicken broth to get to the consistency you like. Pour mixture into either a large Pyrex dish or 2 round dishes. Bake at 350 degrees for 25 minutes or until golden brown. Everything is already cooked so you can broil for approximately 1 minute to brown the crust. Quick and EASY!

Throw everything in and heat to a boil. 

Spread in a pyrex or 2 pie pans. 

I was out of the roll out pie crust (which I prefer over this) so I used biscuits and pulled them in half so it would cook throughout. 

End result.  I do like the pie crust better than the biscuits but I had to use what I had on hand!  The kiddos didn't seem to mind...they ate it all up!