Dinner in 5

Seriously... so simple... it will take you 5 minutes to make...

Chicken Parmesan via Pinterest

You're welcome in advance

p.s I think I already posted this, but its worth it

This Week... Life Goes On

This Week is all about moving on!

Last week, my divorce was final... ugh. I miss Richard every day and still wish that things could have gone differently. I don't regret our decision, but I'm still feel the loss in a big way. Getting those papers was a sad/scary realization that I have to move on. That chapter of my life is closed and I need to start the next chapter.

First step, get a job. Early on I decided that I am going to set my standard of the kind of job I want, with the pay that I want and not settle. That's not an easy thing in this job market. Over the past 4 months I've had a lot of interviews and even some job offers. I started getting nervous thinking I should just take a job, what if I didn't get the job I thought I deserved?

Two days after my divorce was final I got offered a job! It reaffirms the fact that we ALWAYS need to have faith in God's timing. I am so grateful for the 5 months that I've had to not work and spend time with my family, preparing myself to start over fresh. To really focus on myself and figure out the things that are important to the kind of life I'm creating for myself.

I got a job at Everest University as the Student Services Coordinator. Basically a school counselor type of position. Its exactly the kind of job I was hoping for, with the kind of pay I was hoping for. It gives me hope, and maybe courage to go ahead and get started on my new life... ooooooooohhhhhh... wish me luck!

Oh P.S... its sisties {Meico} BIRTHDAY THIS WEEK! Yippe for celebrations and Hunger Games this weekend!

Song of the week:




Recipe of the week:
Let me just say that I had never been to Cafe Rio before I moved to Arizona. Every one in Utah is raving about it, so I had to try it. This recipe has been one of my faves for a while and now I realize how close to Cafe Rio it actually is! It's so great to make a use for multiple meals, lunches, whatever!

CAFE RIO CHICKEN

·                     2 lbs chicken breasts

·                     1/2 a small bottle of zesty Italian dressing

·                     1/2 Tbsp. minced garlic

·                     1 pkt ranch dressing mix (mixed with 1/2 cup of water)

·                     1/2 Tbsp. chili powder

·                     1/2 Tbsp. ground cumin

Place all ingredients in a crock pot. Cook on High 5-6 hours OR on Low 8 hours. Shred with fork and serve in salads, burritos, tacos...etc. You can also double or triple this to make extras for freezing. Then simply thaw and reheat for a fast and delicious meal.

This week... It's March!

This week:

I love when there is something to look forward to... since my life is pretty uneventful most of the time. Let's be honest and say that I have no plans this week other than grocery shopping, laundry, cleaning, temple Tuesday, and....

Melissa's friend from high school, Alyson is coming to visit this weekend! I'm so excited.

Song of the week:

Recipe of the week:

French dip lovelies! Seriously the easiest, yummiest thing ever. (thank you Pinterest!)

Ingredients-

2 cans of crescent rolls (in the cold section by the butter and eggs)

1 package of roast beef lunch meat

white cheese (I used mozzarella)

au jus dip packet (by the taco seasoning)

- Preheat to 375-

- lay out your crescent rolls flat, sprinkle with some Italian seasoning.

- squish one piece of roast beef onto the fat part of the crescent rolls, sprinkle some cheese on there

- roll up the crescent and place on baking sheet

- cook for 11-13 minutes or until tops are golden brown

- cook au jus mix according to package

Seriously delish and SUPER EASY! 

Let me know how you like them... maybe just leave a comment to say hi... whatever

This Leap Week!

Plans for the week:

Getting a hair cut on Tuesday! I haven't had my hair professionally done since 2009... yah its about time!

Temple day with Nanna on Wednesday (we decided that we didnt like my mom going by Mema so were changing it to Nanna... way cuter!)

Second interview at Everest College on Thursday... At the first interview I was not that impressed, but I'm not going to count it out just yet...

Theme song for the week:

Recipe of the week:

Avacado Chicken Salad... yes please!

In a medium sized bowl, mix together:

2 cups cooked chicken shredded

4 large avacados- cut into small pieces

half can of corn

half can of black beans

half a tomato diced up

handful of green onions chopped

sprinkle of cilantro

4 tbsp Ranch dressing

4 tbsp Mayo (I hate it so I used all Ranch)

sprinkle of lime juice, salt, and pepper

Serve with tortilla chips for dipping, or on a pita or bread for a sandwich

Makes about 8 half pitas- if you're going to have left overs, store in fridge with avocado pit

What are you doing this week?

A little Mexican

It seems as though I have preference to Mexican food. I noticed it when I first got married. I would cook things like chicken fajitas, tacos, chicken enchiladas, taquitos, taco ring, etc. One day Richard asked me, "are you trying to cook all this food cause I'm Mexican? You know I like normal food too." Hahaha! The truth is, Its just easy and super yummy!

So I found this recipe on Just Get Off Your Butt and Bake via Pinterest. 

It looked delicious and I had all the ingredients on hand.

I did however make some changes to make it with chicken instead of beef. Just click here to get the beef recipe.

Cheesy Chicken Enchilada Casserole:

Ingredients
1 lb. chicken breast shredded
1 Can green enchilada sauce (15 oz)

1/2 cup salsa verde
1 can (15 ounces) black beans, rinsed and drained 
1/4 cup reduced-fat Italian salad dressing 
2 tablespoons reduced-sodium taco seasoning 
1/4 teaspoon ground cumin 
4 flour tortillas (8 inches) 
1 small can of drained corn, or about 1 1/4 cups of frozen corn (optional) 
1/2 reduced fat sour cream
2 cups (8 ounces) Pepperjack cheese
1 cup shredded lettuce 
1 medium tomato, chopped
1/4 cup minced fresh cilantro 

Directions
In a large skillet, cook chicken and shred with a fork.
Stir in the salsa, beans, dressing, sour cream, corn (optional), taco seasoning and cumin.
Spoon a generous layer of meat mixture on bottom of 9x9 quart baking dish.

 Sprinkle with grated cheese.
Place a tortilla on top of meat mixture. Layer with half of the meat mixture, and cheese.

 Repeat as many layers as you like.
The last & final layer should be a healthy dose of grated cheese.
Cover with foil that has been sprayed with pam or other and bake at 400° for 25 minutes, or until hot & bubbly. 
Let stand for 5 minutes before topping with lettuce, tomato and cilantro. 

Yield: 8 servings.

Try it and let me know what you think!

Baby it's Cold Outside!

Arizona had it's first cold day of the season last weekend. I kinda loved it cause it was just 50 degrees and overcast. Perfect winter weather if you ask me! {none of this snow and frozen stuff for me thank you}

It was the PERFECT day for a nice soup and hot drink.

Time for some WHITE CHICKEN CHILI!

The first time I made it I accidentally may have put diced jalapenos instead of chili's... don't make that mistake unless you want to burn your tongue off {sorry Chris!}

I got this recipe from my cousin Bria.

 It's DELICIOUS! and super simple. It doesn't take long to cook either which I love.

White Chicken Chili:

1 rotiserri chicken and pull it apart.
2 cans of great northern beans
2 small cans of diced green chili's
1 can of chicken broth
1 medium onion 
1 tsp salt
1 tsp cumin
1 tsp oregno
half tsp pepper
1/4 tsp cayenne pepper
 
Simmer all that for 30 minutes then at the end add 1 cup of sour cream and a half cup of whipping cream, and serve right away!
 

Try it and let me know how it goes! And if you have any recipes for yummy stews or soups let me know!

'Tis the season!

Little Slice of Heaven

When I moved in with Chris and Melis, I decided that my contribution to the household would be making dinner every night. Those two little worker bees work all day, the least I can do is have a delicious meal on the table {and by table I mean coffee table} when they get home.

I've been trying out new recipes. Last week I made French dip sandwiches {Id say they were a hit!} for the first time and a couple other recipes I found on Pinterest... check em out.

So Melissa was asking for Chicken Parmesan which I've never attempted to make before... therefore I put it off for a couple of weeks, hoping it wouldn't come up again... j/k but seriously... finally I found a recipe that looked pretty easy, so I decided to give it a shot.

Looks great, tastes great!

 You should try it, its SUPER EASY and quick. The ingredients aren't anything weird and you probably already have the stuff for it in your kitchen.

Here ya go... the website even has a video tutorial!

Try it and tell my how it goes!

Trust Me...

What's up with Blogger right now? Buggin

SOOOOOO... its been a while since I posted a recipe. Let's be honest and say it's been a while since I tried a new recipe. Its too hard to cook during the summer when I'm hot.

BUT, I came across this recipe for Bajio Chicken on my new favorite food blog (Chef in Training) and it looked DELISH! I love love love Bajio!

BUT, since I am super lazy I changed it up a bit cause I was NOT tryin to stop at the store on the way home from work, so I just adjusted it to what I had... AND I found the recipe while I was at work and wanted to eat it for dinner {its suppposed to be a crock pot thing} so I changed that a little too

 It was SOOOO good! Even the boys in my house said they LOVED it... SCORE!

Trust me, you'll want to try it! AND its healthy... yummy!



BAJIO CHICKEN SALAD

{this is my version, click here for the actual recipe}

5 Chicken Breasts

1 can Rotel

1/4 cup onions finely chopped

1 Tbsp Cumin

1/2 cup Brown sugar

6 oz. Sprite

dash of Cilantro

dash of garlic powder

1 can black beans

1 can corn

shredded cheese

Whatever salad stuff you want

Salad dressing and/or sour cream

Tortillas if you want

{Remember, you can just dump all this stuff in a crock pot and cook it for 4 hours}

I put the whole chicken breasts in a pan with a little oil.

Mix all the ingredients together {minus the veggies}and dump that on top.

Cover and cook over medium heat until chicken is cooked thru

Shred up the chiken using a fork and add half the can of beans

I let that simmer {covered} for about 20 minutes cause I wanted the chicken to soak up the flavors since I didnt use a crock pot.

While that is cooking, get your salad ready with whatever veggies you put in your salad.

I had lettuce, cucumbers, tomatoes {fresh from my Tito plant!} and avacado.

I warmed up a tortilla and put it on the bottom of my bowl {thats what they do at Bajio}

Then put the salad on top

Spoon your chicken mixture on, add corn and more beans

Top with cheese, sour cream and dressing {I choose ranch}

AMAZING! I love it... I think Im going to make the crock pot version and just keep the chicken in the fridge for when I want to make a chicken burrito or sandwich, or another salad... it tastes great cold too!

Try it and let me know what you think!

Another Day

How boring is my life lately?

Nothing is going on, and I don't even have any clever stories to write... my sister Melissa can make any story sound funny and amazing, and I wish I was her cause her blog is hilarious, check it out.

This week with no pictures: I went to the beach on Coronado for Memorial day, beautiful!

On Tuesday I ran out of gas on the side of the road... again... apparently the gage is broken and then stopped by my friend Aaron's b-day party

Thursday I went on a field trip with the 8th graders to Knott's Berry Farm... super fun, but 13 hours is too long of a day in the sun and on a bus for 4 hours round trip with 150 teenagers. 

Anyway, today I stopped by the swap meet for a bit, that was a bust... by the time I got there it was all just people junk left over and a roach coach, no thank you...

Then I came home and floated around in the pool while I did my laundry... got sunburned... then decided I wanted to gain 5 pounds so I made some OREO BALLS...

If you haven't had these then your life is not complete... basically its just chocolate, oreos and cream cheese... AMAZE!

 I don't know what blog I got this recipe from, but its good so,

Here's the recipe... print it and make them and you can die happy

Hope your life is more exciting than mine... come visit me so we can take pictures and post them!

Recipe Heaven

If you remember from last year when I tried... a couple of times... to make banana bread... epic fail!

I keep wanting to try again, but every time I do... its disgusting! You can ask anyone, Im not being dramatic!

Anyhew, my friend Aimee posted this recipe on her blog

I decided to try one last time because the recipe looked so simple, how could I mess it up?

Brother in Law walks into the kitchen... and this is how the conversation goes:

Him- "what are you making?"

Me- "Banana Bread"

Him- "not again! are you sure?"

Me- "Well I got this recipe from my friend Aimee..."

Him- "oh, ok its gonna be good then, not like last time?"

Rude... Suprisingly it did go well! So well infact that I am going to share the recipe with you...

Delicious, and moist and amazing! It didn't even last a day cause we gobbled it right up!!

Aimee's Banana Bread:

my changes in blue

1 1/4 C roughly chopped walnuts (not walnuts, chopped. big difference)

2 C flour

3/4 C sugar

3/4 t baking soda

1/4 t salt

3 ripe bananas, mashed well

2 eggs, lightly beaten

1/4 C plain yogurt (I used stawberry banana and it was AMAZING!)
6 T melted butter, cooled

1 t vanilla



*heat oven to 350.

*spread chopped walnuts on a rimmed baking sheet and bake in oven for 5-10 minutes. once they start to brown and you can smell em, they're done. let cool.-
I didnt use nuts cause I didnt have any and Im too lazy to go to the store

*while the walnuts are roasting, melt the butter. put in the fridge to cool.

*wisk flour, sugar, baking soda, salt and walnuts in a large bowl.

*with a wooden spoon or spatula, mix bananas, eggs, yogurt, cooled butter and vanilla.

*gently add the wet to the dry and mix until just combined.

*butter and flour your pan(s). the recipe calls for a 9 in loaf pan, but i've also used 3 minis just fine. i used a pastry brush to get all the left over goodness from the butter bowl to grease my pans.

*bake at 350 for 55-60 mins. i find this bread to be very moist so i turn the temperature down just a bit (330 ish?) about 40 mins through so the tops don't brown too much.

*let rest in the pan for five minutes then turn onto cooling racks. (i was greedy once and didn't let it rest. suddenly i had 2 loves. top half in my hands, bottom half in the pan. not cool.)

MAKE IT NOW! The best banana bread I've ever had! Thanks Aimee!

Where Does the Name Come From?

No idea why they call it Shepard's Pie... but I made it.

I never really thought much of the dish in my life... no good or bad thoughts.

I saw a recipe one day and thought, why not?

Im so bored with my cooking lately... Im too lazy.

This recipe is SO simple {as we all know is a requirement of all my cooking} and a huge hit! NO left overs at all!

Recipe of the week:

Shepard's Pie

Serves 4 {or 2 if you happen to have a ginormous 18 year old eating}

Ingredients:

+ 1 lb. Hamburger

+ 2 cups instant mashed potatoes {or real if you are a serious cook}

+ 1 can tomato sauce

+ Veggies of some sort- use 1/2 bag frozen mixed veggies like corn peas and carrots- I use whatever I have like canned corn, green beans... whatever you like

+ 2 tbs. Italian salad dressing- or whatever seasoning you like really

+ Cheese

How to make it:

• Brown your hamburger and season- add Italian dressing if you want a nice taste, or just season with onion, garlic, italian seasoning etc.
• Make your instant potatoes while the meat is cooking {follow instructions on box}
• Drain that grease obviously
• Mix in tomato sauce and veggies
• Dump that mix into a casserole dish
• Spread the mashed potes on top
• Top with Cheese

Bake at 350 for 15-20 minutes until top is golden brown and cheese is melted!

Serve with rolls and salad and you're golden!

Now Im off to Phoenix to celebrate birthday's with my FAM! be jealous!

YUMMY YUMS!

Those of you that know me, know that I am OBSESSED with Chili's chips and salsa!

Delishious-ness of life! I would eat it all day every day if these dang kankers would get out of my way...

Anyway, Ive been looking for a recipe even close to the amazingness for YEARS! I even ask every Chili's that I go into for their recipe...

They wont give it to me... RUDE!

I found this recipe on my favorite blog - I heart Naptime- its not quite Chili's but its still delicious!

To paint you a picture... Ive made 3 batches in the last week... I know I have a problem! Its just so easy and way cheaper than buying actually premade salsa these days..

Here you go...

 

Ingredients

1 can (28 Ounce) Whole Tomatoes With Juice

2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies) Original or Mild

¼ cups Chopped Onion

1 clove Garlic, Minced

¼ teaspoons Sugar

¼ teaspoons Salt

½ cups Cilantro (more To Taste!)

½ whole Lime Juice

 

Preparation Instructions

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Then stick it in the fridge {or freezer for 30 mins if you are inpatient like me}for at least an hour...

Enjoy!

 

I left out the jalapenos and cumin that the original recipe called for.

My Mexicans thought it was too spicy, but I think its perfect! If you want less spice {mind you, once its refridgerated for an hour or 2 the spices blend and it gets more kick} add 1 can diced tomatoes instead of 2 cans of rotel

Yup.,.. Delish

I haven't posted a recipe in a while.

To be quite honest, I am proud of myself... I spent a good two hours creating a whole months menu, wrote out the entire grocery list, and did the shopping!

Hello! Amazing... and it really does save time and money. If you know what you are cooking that week you can share ingredients and prepare things ahead of time... a lot less veggies go bad thats for sure.

You will have to get the fresh foods throughout the month... and be sure to tell the boys{aka ginormous garbage disposals} what they cannot eat so that you will have everything you need.

Anyway, I tried this new recipe this week. It was AMAZE! Im not quite sure why it was so good, and I wish I remembered which blog I got it off of cause they deserve the credit... The boys loved it, I loved it, and I'm sure Kobe would have loved it if we would have let him have any!

Without further a-do... here is the

MEXICAN CHICKEN CASSEROLE

1 lb Chicken (you can use breast or pieces)

1 tsp cumin

2 oz. Neufendale cheese

1 1/2 cups salsa

1 can black beans drained

1 green pepper chopped

1 tomato chopped

shredded Cheddar cheese

2 whole wheat flour tortillas

(for the non healthy version use regular cream cheese and white flour tortillas)

• Pre heat oven to 375
• Cook your chicken in a pan with a little olive oil and the sprinkle of cumin
• Shred up the cooked chicken with a fork (or chop it, whatever you want)
• Drop in the green peppers, cook for 2 minutes
• Drop in the salsa and cream cheese, cook 2 minutes or until smooth and creamy
• Add beans and tomato- mix together
• Put 1/3 of the mixture on the bottom of a 9x9 pan
• Top with cheese and tortilla
• Add another layer of mix, cheese, and tortilla
• Top with remaining mix
• Cook about 20 minutes- adding shredded cheese the last 5 mintues
• Add a side of mexican rice and salad... YUMMY!

This recipe feeds about 4- I wish I would have doubled it cause the boys gobbled that stuff up and Im sure its good reheated for leftovers the next day! Enjoy!

PRODIGY...

I've been 'burning the midnight oil' at work a lot lately...

I absolutely hate gettin off work late and then having to go home to make dinner.

Don't get me wrong, the boys would make dinner but they need a lot of direction. Chris {18 yr. old brother in law livin with us} has decided that he wants to be a master chef, so he has been insisting on making dinner {which I LOVE!}

He decided that he wanted to make Fettuccini Alfredo, but did not know how.

I found an easy recipe and walked him through it...

Basically, cook your fettuccinin noodles {a whole box for us}

Season chicken with 1/2 italian dressing and garlic salt {3 breasts}

Add 1.5 cups chopped broccoli {fresh or frozen} to the noodles the last 5 minutes

Get a jar of Alfredo sauce {we got Ragu}

Add chicken to the sauce and 1/4 cup Italian seasoning.

Heat in sauce pan, then pour sauce over drained noodles...

 YUMMY!



So proud of my little Betty Crocker!

Dreamy

Lately I have been CRAVING peanut butter and chocolate... 

I scoured my house looking for anything that would put my mind at ease and ended up with a spoon full of peanut butter dipped in chocolate chips (dont judge me...we've all had those moments)

Anyway, I spend a good 2 hours looking for recipes that would satisfy my craving and 

BOY DID I HIT THE JACKPOT!

I found this recipe on a cooking blog... The Girl Who Ate Everything... 

This recipe is not for the faint of heart... dont make it unless there are a lot of people around cause even though they are super rich, you'll want to eat them all yourself

Save it, print it out, and MAKE IT!

AMAZING!

It's a Staple... NMW

I have a few recipes that are gonna get made every week no matter what... 

Spaghetti, Chicken Divan, and Chicken Pasta Salad

They're easy to make, cheap, and delish... plus, thats all the boys ever want to eat.

My mom came up with this SUPER SIMPLE recipe for 

CHICKEN PASTA SALAD 

years ago and we have all been IN LOVE ever since!

Every time we see our mom, this is our FIRST request.

I cannot remember if I've posted this recipe before, but its worth it to do it again cause you'll love it!

TRI COLORED ROTINI- get 1 full bag, boil the water and cook til they're soft. Then drain and rinse with cold water. I always stick the cooked noodles in the fridge while I'm preparing the rest.

CHICKEN- you can used a can of chicken, or frozen chicken. Depending on how much you want, I use probably 2 breasts per batch, and really just season it with Italian seasoning and garlic salt. Cook that up and shred it with a fork.

VEGGIES- While your chicken is cooking, get your veggies ready. I usually just use half a bag of frozen veggie mix (like California blend) or you can use fresh veggies. What ever you like... it tastes really good with broccoli, peppers, and pea pods! Steam the veggies or cook them, it tastes better when the veggies are cooked rather than fresh and crunchy.

Once all that is cooked and ready to go, throw it all into a bowl. 

Pour 1/3 cup olive oil on it and mix it all together.

 Next, pour about 1/4 cup soy sauce (more or less to your liking) over it,

 then sprinkle with garlic powder (garlic salt makes it too salty with the soy sauce in there)

Mix it up and put it all in the fridge... DONE! 

I like it better cold, but my husby likes it hot... so its up to you.

I love to double up the recipe and keep it in the fridge. Eat it for a meal, or take it as a afternoon snack...

EVERYONE I KNOW that has tasted it, LOVES IT!

Thanks mom!

Oh the Love!

As you probably recall... I decided that I want to be a CUPCAKE master!

I was SUPER excited to have an event to make cupcakes for so I can start practicing my new skills, my Dad and Lisa asked me to make some for their reception.

I searched high and low for amazing recipes and ideas preparing for Thanksgiving weekend events...

Alas, by the time the weekend rolled around, I was TOO busy, stressed, and tired to try to make some cupcakes and frosting from scratch... so, I revered to the old stand by... boxed mixes.

Regardless, the cupcakes tasted wonderful and got RAVE reviews!

First and Foremost... the Turtle cupcake aka HEAVEN!

I got a box mix of German chocolate cake mix...

 make sure you get the one with pudding in the mix cause it tastes better!

 Then I got a bottle of caramel ice cream topping

 (if you have time you can buy caramels and melt them yourself.)

Follow the instructions on the box to make the batter, make sure you grease your muffin cups.

Pour your batter into the muffin cups, then squeeze some caramel into the middle of each one.

Bake according to the box (mine were 20 minutes)

Drizzle more caramel over the cupcakes AS SOON AS you take them out of the oven. 

Let them cool for about an hour, then frost and decorate as you like.

I paired mine with butter cream icing and it was delish!

And then we have the RED VELVET morsels!

I got the Betty Crocker red velvet cake mix, then topped it with cream cheese icing. 

I searched everywhere to figure out what to put on top, and I think they turned out nice with a Whopper... plus it tasted great with the icing and cake!

I'm just hoping that Christmas isn't as busy so that I will have time to try out my recipes from scratch... 

stay tuned!

Recipe of the Week!

Thanks to everyone who has sent me recipes... my recipe book is getting quite full! I am on a mission to try every single one that I get, and I haven't had one that wasn't delish yet!

I am getting more and more into crock pot meals. Since husby and I are both working weird schedules, its so simple to just throw something in the crock pot and we can eat whenever we get home (which is never at the same time... poo!)

Yesterday I tried this amazing recipe I found on one of my favorite blogs... click here to check it out... she has such cute ideas for little girl clothes and accessories... and yummy recipes!

So, I grew up in Texas and most of my favorite meals just happen to be Mexican food. I love saucy and spicy foods. Well, the Husby happens to be Mexican. One day he asked me, "are you like trying to make all this Mexican food because I'm Mexican?" haha... No... I just love it!

Crock Pot Enchiladas!

Crock Pot Enchiladas (feeds 4)
*3 large chicken breasts
*1 lg bag of shredded mexican cheese blend (or just mont jack/cheddar)
*2 cans of green (verde) enchilada sauce (if you're using it in a bottle buy enough to cover the chicken while it cooks in the crock-pot. Probably 2 or 3)
*1 onion- chopped
*low-fat sour cream
*tortillas

In your crock-pot layer chopped onions & chicken breasts, cover well with enchilada sauce. Season with a bit of S & P, cook on low for 6 hrs or high for 4.

When you're about ready to eat it's time to assemble the enchiladas. Preheat your oven to 350 degrees. Turn crock-pot off & with 2 forks shred your chicken in the pot with the sauce, the chicken should just fall apart. (Mmmmm...) Take a tortilla & fill it down the center with a line of shredded chicken/onion pieces. (not too much or it'll all fall out of the ends) Also fill it with some shredded cheese. Tightly roll up the tortilla, continue with other tortillas & snugly line filled enchiladas across a greased glass casserole dish. Cover enchiladas with all of the remaining sauce, top with the rest of your shredded cheese & drizzle a line of sour cream across the middle. Bake for about 10-15 minutes or until cheese is well melted. 

Serve with rice, refried beans, black beans or whatever your favorite Mexican side is!

Holiday Season Officially in Progress!

In Utah, Halloween was celebrated a day early. Richard had to work on Friday and Saturday night so I was feeling sorry for myself. I don't know any person in the ward other than my cousins and they weren't going to the ward party on Friday night, so I decided to cook myself an amazing dinner and get dressed up.

Turns out, my Chicken Florentine turned out ABSOLUTELY DISGUSTING! I got the recipe off Kraft Foods.com which usually gives me some amazing recipes... but this one was not! I couldn't even take more than one bite, it was that bad... So I decided to stay in my sweats and make some cinnamon rolls.

I got a delish looking recipe off of one of my favorite blogs... I cant remember which one, but email me if you want the recipe

I started the dough on Friday night, then let it raise overnight... and finished on Saturday.

 It is quite a process, and since I am a beginner when it comes to baking, I am very proud of myself!

On Saturday night, we went to my cousin Bria's house for a dinner party. Its always fun to hang out with people who have kids on Halloween. I even dressed Kobe up...

what a cute pup! Richard was ticked about the costume. He does NOT want us to be the type of people that dress their animals. I think that Halloween should be an exception!

Then on actual Halloween Sunday we taught our first CTR 7 class. I was pretty nervous but everything turned out great. We came home to an amazing pot of Wendy's Chili simmering... find that recipe here...

I am decorating for Thanksgiving tomorrow!
 November is going to be fun, I have something for every weekend already!

Oh and BTW, wish me luck on my interview at Target tomorrow... who doesn't want a 20% discount to be a seasonal cashier?