Adorable Little Lasagnas

{they were almost too cute to eat}
I got these new little dishes, and now I'm obsessed with making all my meals in these! Not only are these dishes darling, they are perfect for portion control. Winner winner chicken dinner! I was short on time tonight, and I didn't have much to make a whole lot of anything. So I whipped out my new dishes, and lasagna popped into my head... I know, I'm such a genius.

ingredients:
3 lasagna noodles (yeah 3!) uncooked
1 cup grated mozzarella
1/4 cup chopped onion
1/4 cup chopped tomatoes
3/4 cup spaghetti sauce
Parmesan cheese for garnish


Directions: Boil 4 cups water, then add lasagna noodles. Boil until noodles are cooked through, wiggly and firm enough that they don't tear. Drain and put into a bowl of cold water. Cut each noodle into thirds. Add a spoonful of sauce to the bottom of each little dish (250 mL).

Place one noodle in each dish and then layer with onions, tomatoes, sauce and cheese- saving the most cheese for the tops. Then garnish with grated Parmesan cheese.

Cover losely with foil, and bake for about 20 minutes at 350F, removing foil the last 10 minutes of baking. Remove from oven and let sit for about 5-7 minutes. And, you're done! 

Barbeque Pepper Jack Chicken

{helloooo BBQ chicken!}
This makes me hungry all over again! I love barbecue chicken! I'm sad I never thought of this before, but alas- it's here now and that's what matters most. In the summer, you could use the grill outside instead of slaving over a hot stove but, either way, it's gonna be amazing! 

Ingredients:
4-5 boneless skinless chicken breasts
4-5 slices Pepper Jack Cheese
1/4-1/2 cup of your favorite barbecue sauce
2 tablespoons olive oil

Directions:
In a large skillet, add olive oil and turn heat to medium. Add chicken once skillet is hot and cook chicken for about 5 minutes on each side. Pour barbecue sauce over top and smear around so the chicken is evenly coated all the way around. Finish cooking until chicken is no longer pink in the center and the juices run clear. Turn heat to warm, and top with a slice of cheese. Cover and let simmer for about 2-3 minutes or until cheese is melted. Serve with addition barbecue sauce if so desired. Chow down!

Source: The Ungourmet

It's been a while... how 'bout some Bacon Topped Meatloaf?

{real women eat meat topped with bacon}
Apologizes. Apologizes all around. Holidays are a weird time--- you are busy yet not busy and you can't figure out where the heck all your time went. Anyways, hope you all had a great holiday season, I know I did! One particular gift I'm especially psyched out of my mind about...

That's right friends... guess who got a new set of pots and pans! 

...Have you ever had a lid so shiny? Ya like the husby who just decided to be apart of the shot?

 We never got anything like this for our wedding 29 long months ago (can you believe it's only been that long.. feels like 20 years) so we had a mix and match style variety of pots and pans. It's nice to know you wont be getting small black pieces of Teflon in your food anymore- and to know that there is a lid for all your pots instead of coming up with your own lid made from a plate. Yeah, it's fun being poor sometimes!

That picture could be a page in an I Spy book with all the random objects (ie my blue shoe).

Enough jibber jabber- on to the recipe!

Ingredients:
2 lbs. lean ground beef sirloin
2 eggs, beaten
1 cup corn flake crumbs
1/2 cup chopped onion
1/2 cup ketchup
1/4 cup barbecue sauce
1/2 cup milk
1 teaspoon salt
1 teaspoon pepper
1 teaspoon dried thyme
1 teaspoon dried basil
1 teaspoon Montreal Stake Seasoning
1/2 lb. bacon strips, uncooked

Meatloaf Sauce:
1 cup ketchup
1 cup brown sugar

Directions:
In a large bowl combine all ingredients except bacon. Mix well. Place in greased 9x6 inch loaf pan. Cut bacon strips in half and place over top of meatloaf to cover. Mix 1 cup ketchup and brown sugar together in a small bowl and set aside.

Bake at 350F for about 1 hour. Remove from oven and drain off excess juices. Spoon enough Meatloaf sauce to cover top. Return to oven and bake for about 20-30 minutes or until meatloaf is done (when meat thermometer reads 350F). Let stand for a few minutes before serving. Use remaining sauce for passing!

Source: The Essential Mormon Cookbook

Coconut Chicken with Mango-Pineapple Salsa

{something new for dinner}
When I was a kid, I used to get into my grandma's freezer, open up the old Pringle's can and eat the frozen coconut. She always kept it on the shelve on the inside of the door. I remember it well. She would walk in, see me eating said coconut and proceed to chase me out of the kitchen removing the can from my hands. Coconut always brings back memories from my grandma's for that exact reason. When I read this recipe, the coconut first caught my eye, and then whole mango-pineapple salsa sealed the deal. It was so good, can I just say that right off the bat? This will definitely be making another appearance in our household.

Ingredients:
3 chicken breasts- trimmed and cut into small strips
1 egg, lightly beaten
1 1/2 cups shredded coconut*
1/2 teaspoon salt
1/4 teaspoon cayenne pepper
1 mango- peeled and cut into small chunks
1 1/2 cup canned or fresh pineapple
2 tablespoons lime juice
cilantro (optional)

Directions:
Preheat oven to degrees 400F, and line a baking sheet with foil- spray with cooking spray .In shallow bowl add the egg, salt, and cayenne pepper. In a second shallow bowl add coconut. Dip strips of chicken in egg mixture and allow excess to drip off- then dip in coconut, pressing down so more coconut sticks. Place on baking sheet. Repeat with each piece of chicken. 

Bake for 10-13 minutes, or until chicken is no longer pink and coconut is lightly browned. Meanwhile, combine mango, pineapple, lime juice and cilantro together in a bowl and mix slightly. And there ya go!
*You can use any type of coconut that you'd like- I used the really fine stuff, unsweetened. 
Source: Better Homes and Garden's Cookbook

Chicken Cordon Bleu (Reposted)

{crock pot style, baby!}
In case you hadn't heard from my family blog, my oven has sort of... died. So most of my postings are going to be things that need little to no use of an oven. This is actually a re-post from one of my early posts. I just updated it and took a nicer picture. I can't get over how good this cordon bleu recipe is. I crave it some days! We like ours served over rice, but the original recipe says to serve it over penne pasta. I guess the world is your oyster in that field!

 Ingredients:
2-3 chicken breasts (depending on size of course) butterflied
8-12 slices of deli honey ham (2 per each piece of chicken)
4-6 slices of Swiss cheese
1 can condenced Cream of Chicken Soup
1/4 cup milk
1 teaspoon garlic powder
1/2 teaspoon black pepper

Directions:
In a large crock pot, combine soup and milk and whisk together. Arrange chicken in crock pot laying them as flat as possible. Place 2 slices of ham on each chicken breast, then place a slice of cheese on top of the ham. Sprinkle garlic powder and pepper over top of everything. Cover and cook on high for 4 hours. Serve over rice or your favorite pasta, or with a side of veggies!

Chicken Enchiladas III

{seriously, i should expand my horizons}
If we all could just be honest for a second, myself included, I'm super excited for my latest chicken enchilada recipe. I think it's actually the number one favorite in our house. We are talking all time record here, people. It's sad, because it's not really any different from my other two recipes, yet it is the the cream of the crop. 
Instead of using regular flour tortillas, I went bold and got the Roasted Tomato Tortillas. It made all the difference. Not only did it give the dish a fun burst of color, it also gave it a yummy kick of flavor! I'm so impressed with myself, it's hard to contain my joy.
Also, you are just going to have to ignore the giant typo on my picture... I'm far too lazy to go back and fix it. No judgments, please! ;)

Can you see my typo?

 Ingredients:
1 package of Roasted Tomato Tortillas
1 8oz. package of cream cheese, cut into cubes
2 small cans, or 1 large can of chopped green chilies.
1/2 cup of chunky salsa (or a different kind, if you prefer)
2 cups Monterrey Jack cheese, or equal of a Mexican style
1 small onion, chopped
2 skinless, boneless chicken breasts
1/2 pint of heavy whipping cream
1 tablespoon butter

Directions:
In a frying pan, cook your chicken with some basic seasonings, like salt and pepper. Once it's cooked through, set aside. In a large skillet, add your butter. Once your butter is melted and your pan is hot, add onion and saute until translucent. Reduce heat and add the cream cheese. While your cream cheese is melting, shred the chicken breasts. Once the cream cheese is fairly melted, add in the chilies, salsa, and chicken. Stir till combined and heated through.
Spray a 9x9 inch baking dish, and preheat your oven to 350F. For each tortilla, take a few wooden spoon fulls of the chicken mixture and spoon it down the center. Fold up the ends and roll up, then place in baking dish, seam side down. Continue until each tortilla has been filled. *Note that the packages of the Roasted Tomato Tortillas come only in packs of 6, as opposed to 10 in the regular flour tortilla packages*. If you have any chicken mixture left over, spread it over the enchiladas.

Grate your cheese, and spread over the enchiladas. Feel free to use more if you are a big fan of cheese, like myself. Then drizzle the heavy cream over everything. Cover with foil, and pop it in the oven for 30-35 minutes, remove foil and continue baking for 10 minutes, or until the cheese is bubbly on the sides.

*For a healthier version, you can use wheat tortillas, low fat cream cheese, and can omit the heavy cream if desired.

Orange Chicken

{crock pot style}
This recipe is the outcome of what can happen when you believe. If you know me, or read this blog often, you know that I am still struggling with the whole raw-meat-touching-my-hands, thing. No one is perfect. We are all human. Everyone has their own cross to bear. This is just mine. My hands are always clean. I like to play in the mud sometimes, but when it's time to come inside, I b-line it for the sink. My dear husband is awesome- he always cuts up the chicken for me. However, I worked really hard on creating a menu for the entire week, and I am bound to stick to it. Which meant that I had to touch the chicken because husby forgot to do it the night before. YUCK! It's truly a milestone in my book. Anyways, on to the recipe!

Ingredients:
2 tablespoons cornstarch
1 1/2 cups chicken broth
1/4 cup teriyaki sauce
3 cloves garlic, minced (I used 1/4 teaspoon garlic powder because that's just what I had)
3/4 cup orange marmalade
8 boneless, skinless chicken breasts

Directions:
Stir the cornstarch, broth, teriyaki, garlic, marmalade together in your crock pot. Add the chicken, either whole breasts or you can cut it up into small pieces. Cover and cook on high for 4 hours, or until the chicken is cooked through. Serve with rice.

Source: Campbell's 3 Books in 1

Turkey!

{oh my goodness i love thanksgiving}
This was my first time hosting Thanksgiving. You're thinking, 'Thanksgiving, on October 24th?'. Yes. I missed Canadian Thanksgiving, and here in Canada, American Thanksgiving isn't recognized, and you don't get time off of work. So we decided to do it yesterday, and it was a success! I have to admit, without Warren it wouldn't have happened... I gagged the whole time when he was playing with the bird before it was cooked. Blech! You laugh, but it's true. Also, let me tell you the secret that made our turkey especially delicious. Thanks to my good friend Erin, who sent me a link on to do this with a chicken, we now have a perfect recipe for turkey to go into our recipe collection. Boo ya! Want to know the secret? Okay, you twisted my arm. It's Mayo! Say what?! Yeah, Mayo.

Ingredients... really?
A turkey
a cup of Mayo
basic seasonings

What ya do is, once all the giblet bags are out (you're gonna wanna make sure it's thawed first), you are going to spread Mayo all over the turkey (minus the bottom, obviously). Then add your seasonings. I used thyme, some oregano, some garlic powder, and some salt and pepper. Cover with foil, then pop that bad boy into the oven and cook it for the time specified on the package. Best part... no basting needed!

Ta da!
Source: Rookie Cookie Roast Chicken   

Aunt Judi's Shepard's Pie

{thanks aunt judi!} 
A family recipe that I'm glad to finally have as part of my recipe collection. Mmm... it's so good. I was a bit skeptical because I'm not a fan of things that are too meaty. I like the taste and the flavor but sometimes it's just too much for me, and I end up picking it out and eating around it. This was perfect. Not too much, and it had just enough mashed potatoes to balance it out! Give it a whirl, I'm guessing you'll love it, too!

Ingredients:
1 lb. lean ground beef sirloin
1 tablespoon oil
1/2 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon thyme
1 cup fresh or frozen peas (or you could use green beans...)
1 8oz can Tomato Soup
6 potatoes, peeled, boiled, and mashed (or 8 servings of instant mashed potatoes)
2 cups grated cheddar cheese

Directions:
Brown ground beef in oil, then add onion, salt, pepper, and thyme. Cook until onion is tender. Drain. Put into a greased 9x13 baking dish. Top with peas (or green beans). Spread/pour tomato soup over peas. Top with mashed potatoes. Then sprinkle with cheddar cheese. Bake at 350F for 15-18 minutes, or until it's bubbly on the sides the cheese is melted.
Enjoy! 

Best. Chili. Ever

{simplicity truly is better} 
It's been raining all day long. A steady flow of nothing but drizzling ice cold droplets, sent from the Arctic itself. It's depressing, really. Ya know what's good during rainy days? Chili. And maybe some cornbread. Shoot, I didn't think about cornbread.

Ingredients:
1/2 lb ground beef, or turkey if that's your thing
1 8oz (284 ml) can of light Tomato Soup
1 8oz (284 ml) can of corn (optional)
1 16oz (540 ml) can of red kidney beans
1 16oz (540 ml) can of black beans
1 packet of Chili seasoning found in the gravy isle
1 cup of water
1/2 of an onion, chopped finely
1 16oz (540 ml) can of chopped tomatoes, or equal fresh
Salt and Pepper to taste

Directions:
In crock pot or slow cooker, mix soup, Chili mix, and water. Drain beans, corn, and tomatoes and add to crock pot.

Stir together and set crock pot for 4 hours. Feel free to open up the lid here and there and stir it up- make your house smell good. During the last hour, brown your meat. Add the onion to the meat while it's cooking, and once the onions turn slightly opaque, remove from heat and add to crock pot. Garnish with cheddar cheese!

Chicken Broccoli Alfredo

{mmm... alfredo-y}
I've recently noticed how versatile cream cheese is. You can do so many things with it! So, if you've got extra cream cheese just sitting around, here is a great way to use it up!

Ingredients:
1 (8 oz.) package light cream cheese
2 cups of milk
2 cups cooked chicken breast, cubed
1/4 cup butter
2 cups grated Parmesan cheese
2 cups Broccoli, cut up and seamed
1/2 cup grated Mozzarella cheese
1/4 teaspoon black pepper
dash of Nutmeg
dash of Oregano

Directions:
In a medium pot, melt butter on medium to low heat. Once it's melted, add your cream cheese. Mix to combine, until smooth and cream cheese is melted completely. Add milk a little bit at a time, keep whisking to keep it smooth. Add your cheeses in between milk. Once all your milk is incorporated, add your seasonings, chicken, and broccoli. Pour over your favorite pasta. If too thin, let it cook longer, if too thick, add more milk. Garnish with Parmesan, if you wish!

Tex Mex Mac and Cheese

{kid [and husband] friendly}
I've seen lots of variations on how to spice up Kraft Macaroni and Cheese, and some of the things people come up with are truly out of this world- and some, not all that appealing. I have heard lots of people rave about Tex Mex style though, so I 'Googled it on the Google machine' ($20 if you can name that movie reference) and thought to myself "hmm, that looks good, and easy, and cheap! 'By golly, I think I've got it'" (another $20 if you can name that movie reference). So I tried it, and of course adapted it to my own tastes- it's a hit with my husband, he seriously pulled a Napoleon Dynamite "yes!" with-fists-coming-down movement when I suggested this for dinner. 

Ingredients:
1/2 lb. of lean ground beef
1 box Kraft Macaroni and Cheese (and the ingredients to make it)
1 cup salsa
1/2 packet of Taco Seasoning (you can use the full packet if you want to add more hamburger)
Sour Cream to garnish
Grated Cheddar cheese, to garnish

Directions:
Prepare Macaroni and per the instructions on the box. While it's you're doing that (because you're supposed to be able to do two things at once, duh...) brown your ground beef in a medium pan. Once it's brown and cooked through, add taco seasoning and 1/2 cup water to the pan, stir and let simmer for 3-5 minutes. Then add 1/2 of the salsa to your taco meat, continue simmering for 3-5 minutes or until it's thickened up a bit. Then add your taco meat to your macaroni and cheese, mix well. Use the remaining salsa to top on top along with sour cream and grated cheese. Ole!

Chicken Spinach Lasagna

{rating: 9.5}
I have to say, I was more than skeptical for this lasagna because I decided to use the 'oven ready' noodles thinking it might cut the time down. It cut the prep time in half, but made up in the bake time. I'm not writing oven ready noodles off entirely, but I think I prefer the regular ones, then again, it did save the me the expensive of washing an extra pot. "...both are favorites!"

Ingredients:
One half a bag (10 oz.) baby spinach, cooked and well drained
9 oven ready uncooked lasagna noodles
1 cup cottage cheese (low fat, if that's your thing)
1 egg
2 cooked and chopped chicken breast
2 cups grated Mozzarella
1 cup grated Parmesan
3 cups of your favorite pasta sauce
1 cup water
Italian seasoning
Parsley flakes

Directions:
Start by mixing the pasta sauce with the cup of water in a medium pot, bring to a boil. While you're waiting (by the way, don't forget to stir on occasion) mix the cottage cheese with spinach, chicken, and (eww...) the egg- I almost lost it when the egg was added to the mix... but that's just me, and the Parmesan and Italian seasoning, just a dash. Once your sauce has reached a boil, spoon a few spoonfuls on to the bottom of the 9x13 inch baking dish. Layer with uncooked noodles, then the chicken mixture. Add another layer of noodles, a few more spoonfuls of sauce, then chicken mixture. Repeat until all the noodles and chicken mixture are used up. For the top layer, add remaining sauce and top with Mozzarella cheese. Garish with Parsley flakes. Cover with foil and bake for 40-45 minutes at 375F. Remove foil and continue baking for 15 minutes. Remove from oven (turn off oven... heehee!) and let sit for about 10 minutes so it's not so soupy. Enjoy!

...mmm, bubbly.
 

Stuffed Shells

{hi, my name is Kelsey and I am addicted to Italian food}
If you love Italian food, like me, you will love this! It's so easy and inexpensive! I'm seriously considering taking this to Italy and sharing it with the locals.

Ingredients:
16-18 Jumbo pasta shells
2 cups of your favorite pasta sauce (or homemade if you want)
1 (10 oz) package frozen chopped spinach, thawed (I used about a half bag of fresh spinach)
1 cup cottage cheese (you can use low-fat if you'd like)
1 cup Mozzarella, grated
1/2 grated onion (I felt it was a bit onion-y, so maybe half that unless onion-y is your thing)
1/4 cup grated Parmesan cheese
1 tablespoon Italian Seasoning
1 teaspoon Garlic Salt

Directions:
Prepare pasta as per directions, while pasta is cooking, cook spinach. My bag of spinach didn't have any directions, so I had to look that up (in a sauce pan, melt a couple tablespoons of butter on medium heat, then add your spinach and cover. Takes about 5 or so minutes). Drain spinach thoroughly in a strainer and press spinach with a spoon to get all the liquid out. In a medium bowl combine spinach with cottage cheese, mozzarella, onion, and seasonings. When pasta is cooked, drain well. Return to pot and fill it cold water, drain again. Preheat oven to 375F, and spoon cheese mixture into shells. Place shells in a lightly greased 9x13 inch baking dish. Pour pasta sauce over shells. Sprinkle with Parmesan cheese, cover with foil and bake for 25 minutes.
Original recipe adapted from The Essential Mormon Cookbook.

Chicken Enchiladas II

{another uber good chicken enchilada recipe from yours truly}
I wanted to try this recipe since I was growing bored with the ones I normally make. I have to admit, these ones were good but I think I still prefer my originals better. These however, are a bit more healthy and have more of a spicy kick!

Ingredients:
2 cups cooked, shredded chicken
1 cup sour cream
1 (7 oz.) can chopped green chilies
1/2 onion, chopped 
2 tablespoons butter
4 cups shredded Kraft Tex Mex mix cheese
8 flour tortillas
1 1/2 cup taco sauce (mild)
1 cup chunky salsa

Directions:
Combine chicken, sour cream, and green chilies. Set aside. In another pan saute onions in butter until golden. Add onion, and 2 cups cheese to chicken mixture. Spoon about 2-3 spoon fulls of the chicken mixture into each tortilla. Roll up and place close together in greased pan (I had to use one 9x13 and one 8x8). Mix taco sauce and salsa together in a bowl, and spoon 3 spoon fulls on to each enchilada. Cover with remaining cheese and bake at 350F for 20 to 30 minutes. 

 Ole!

Savory Pot Roast and Veggies

{just like momma used to make}
Sometimes it just sounds good. This also includes a quick way of making gravy, which just ties everything together.

Ingredients:
1 (2 lb.) chuck roast
4-5 medium potatoes, peeled quartered (I didn't add potatoes, I prefer mashed)
4 large carrots (or 12-15 baby carrots)
1 onion, quartered
1 (14 oz.) can beef broth
2 tablespoons cornstarch

Directions:
Spray 4-5 quart slow cooker with cooking spray. Place potatoes, onion and carrots in slow cooker and mix well. Place roast over vegetables. Pour in 1 1/2 cup beef broth. Cover and cook on low for 8 to 9 hours. Don't forget to season!

About 5 minutes before serving, remove beef and veggies with slotted spoon and place on serving platter. Pour liquid from slow cooker into medium saucepan. In a small bowl blend remaining 1/2 cup broth and cornstarch until smooth and add to liquid in saucepan. Boil 1 minute and stir constantly. Serve!
 

Lemon Pepper Chicken

{so simple, you think I'm joking}
I actually got this recipe from my dear, older sister. She's a genius.

Ingredients:
2 boneless skinless chicken breasts, halved
4-8 tablespoons lemon juice (more or less to your tastes)
Lemon Pepper
Salt and Pepper to taste


Directions:
Cut and wash chicken breasts. Take 4 pieces of aluminum foil, at least 6 inches long, and place one chicken breast on each piece of foil. Fold up the edges of the foil to create a boat around the chicken, this makes it easier when pouring the lemon juice on so it doesn't run all over the place. Next pour your desired amount of lemon juice onto chicken. Then generously sprinkle each chicken breast with Lemon Pepper, and just a dash of salt and pepper. You could even add a little Thyme to mix. Close all the edges of the foil to create a pocket. Place each chicken pocket on a cookie sheet and bake at 350F for 20-25 minutes. Careful, the steam from the pockets will be hot! 

 Bon Appetit! 

Cheese lovers pasta roll-ups

{a new way of looking at pasta}
I no longer hate Ricotta cheese

Ingredients:
1 egg, beaten
1 container Ricotta cheese
2 cups Kraft 4 Cheese Italiano
4 green onions, chopped (I wouldn't recommend this if you use a pre-made pasta sauce, too many flavors for me)
1 tablespoon Italian Seasoning
1 jar of your favorite pasta sauce (even an alfredo sauce would go nicely!)
6 lasagna noodles, cooked
1/2 cup Kraft Parmesan Cheese


Directions:
Mix first 5 ingredients until well blended. Spread 1/2 cup pasta sauce onto bottom of a 9x13 baking dish. Spread each noodle with 3 tablespoons of cheese mixture. Roll up and place seam side down in dish. Top with remaining sauce and Parmesan. Cover with foil and bake 40-50 minutes or until heated through. Oven at 350 F.
 

Lasagna

{Meat, or no meat- it is the same}
Everyone knows what a lasagna is, so let's just cut to the chase!

Ingredients:
1 jar (27 oz, or 700 mL) of your favorite pasta sauce (or make it from scratch)
9 lasagna noodles, uncooked
4 cups of shredded Mozzarella cheese
1/2 cup of cottage cheese (the regular size container should do, unless you like more then, by all means...) 
Salt and Italian Seasoning to taste
1 lb. of lean ground beef, browned and drained 
1 egg

Directions:
In a large pot, boil 6 cups of water, add a little salt to help it boil quicker (and to help flavor your noodles). Once to a boil, add lasagna noodles and cook until soft and wiggly (you don't want to over cook them, they have a tendency to tear). In a large bowl, add some cool water. Drain noodles and place them in the bowl of cool water. This shocks them and keeps them from continuing to cook, it also cools them down so they are easier to handle. Set aside. Mix your pasta sauce and ground beef together in a sauce pan over medium heat. Stir occasionally until simmering and warm. In a small bowl, mix  cottage cheese and egg together.
Don't forget to preheat your oven to 350 F. In a 9x13 greased baking dish, spoon a small amount of sauce on bottom of pan. Next, place 3 noodles down. Then spoon a thin layer of cottage cheese and egg mixture on top of noddles. Add a thin layer of Mozzarella. Then top with another thin layer of sauce. Repeat until all the noddles are used up. Be sure to save as much Mozzarella as you can for the top. Take remaining Mozzarella and spread over the top. Sprinkle with some Italian seasoning. Cover with foil and bake for 20 minutes, remove foil and continue cooking until bubbly! 
*You can opt out the ground beef if you don't want to use meat*

Chicken Enchiladas

{Definitely in my top 5}

This recipe is adapted from Kevin and Amanda's Recipes, but I changed some things.

Ingredients:

2 chicken breasts, cooked and shredded

1 small can of Old El Paso chopped green chilies

1, 8 oz. (250 g) package of cream cheese (you can use light cream cheese if you prefer)

4-6 small tortillas (see note below for larger servings)

2 cups shredded Monterrey Jack Cheese (I added some left over Mozzarella- highly recommended if you like cheese, like me)

1 tomato, chopped (optional, I used a little salsa)

1 pint whipping cream (Half and Half if you'd prefer)

Directions:

Preheat oven to 350 F. In a small frying pan, saute the chili's and the tomato for about 2 minutes. Add the cream cheese a little bit at a time, until well incorporated and melted. Add a couple pinches of the cheese and the chicken and stir until well mixed. Remove from heat. Grease a 9x9 baking dish with Pam. Fill each tortilla with a few spoon fulls of the chicken mixture, roll up and place in pan, seem side down. Once the pan is full, spoon the remaining chicken mixture over top of the filled tortillas. It should look something like this:

Next, sprinkle the rest of the Monterrey Jack over top and pour the cream over stop of the cheese. Cover with foil and pop it in the oven for about 25-30 minutes, remove foil and bake an additional 10-15 minutes until the cheese is slightly golden on the edges. 

*Note, you can use a larger baking dish and more tortillas if you have more mouths to feed ;) *