Friday, November 21, 2014
We love making enchiladas at our house. They always look a little fancy, but they're a really simple weeknight supper. Honestly, this yummy meal can be on your table in less than 30 minutes (and 20 of that is just them baking in the oven!).
From my table to yours, enjoy!
1 pound of cooked and shredded chicken (click here to see how I get my shredded chicken)
1 box of frozen spinach, thawed and all of the excess water squeezed out
1 red bell pepper, chopped
1 red onion, chopped
1 can of cream of chicken soup
2 teaspoons Cumin (use Chili Powder if you don't have Cumin)
salt and pepper
1 cup Montery Jack cheese, shredded
8 tortillas (either flour or whole wheat)
1 (10 oz) can of enchilada sauce
This recipe makes 8 enchiladas which should serve 4 adults.
Preheat oven to 400 degrees.
Lightly spray an 8x8 baking dish with cooking spray. Set aside.
In a large mixing bowl, combine the shredded chicken with the spinach, bell pepper, half of the onion, cream of chicken soup, Cumin, a pinch of salt and pepper, and Montery Jack cheese,
Once combined, take each tortilla and spread a little bit down the center. Roll and place in the prepared baking dish. Once all 8 enchiladas are tucked inside the baking dish, pour your enchilada sauce down on top of them.
Bake uncovered about 20 minutes or until the edges of the tortillas are lightly brown and and everything is bubbling. Remove from oven and sprinkle the remaining red onion over the top.
That's it! Dinner is done!
So simple, so quick to make and I love that a little spinach is tucked away inside.
Happy supper to you!
Thursday, November 20, 2014
I don't know about your family...but in our family, Thanksgiving is pie season. Our Thanksgiving feast can easily include three or four pies. If you're looking for simple and yummy pies this Turkey Day, try one of mine! From pumpkin varieties to fruit and of course, pecan, I have you covered!
Easy Pecan Pie
Mini Coconut Cream Pies
Creamy Peanut Butter Pie
Lemon Blueberry Cream Pie
Pumpkin Butterscotch No Bake Pie
Streusel Topped Sweet Potato Pie
Pumpkin Marshmallow Frozen Pie
Cherry Pecan Pie
Mini Chocolate Cream Pies
Chocolate Chip Pie
Wednesday, November 19, 2014
Every year, we head over to my family's house around noon for Thanksgiving Day lunch and other festivities with family...so that morning is our time as a family of four.
When Kensington was about one, we started having an annual Thanksgiving Day Parade Breakfast. We stay in our pjs, we watch the parade and we eat a yummy breakfast together...and it is one of my very favorite parts of our day.
Now listen, I was raised by people who if they know they're going to eat a big meal later in the day, they don't eat anything else all day in preparation...Andrew and I are not such people. We feel like you should never go into a big meal starving (because that's just not healthy), so we always eat something the morning of Thanksgiving.
I'm giving you several options below...whether you just need a little bite to go with cocoa and coffee before your Turkey Day lunch or you need a more substantial breakfast because your big meal is later in the day, here are some simple (make ahead) options for you. The last thing you need to do is make more food on Thanksgiving Day...all of these are made in advance.
Grab your cozy pajamas, your favorite little people and turn on the parade...the morning of Thanksgiving can be such a fun time!
These 3 Ingredient Pumpkin Chocolate Chip Muffins are perfect with a cup of coffee.
Assemble my Ham and Cheese Biscuit Sliders in advance and just bake them off in the morning.
We love this Egg Nog Monkey Bread. It's so simple to make and really delicious on a chilly fall morning.
Blueberry French Toast Bake is prepared the day before and popped in the oven right before the parade begins.
Sausage Crescent Breakfast Casserole is a yummy and hearty breakfast that will keep you full until it's time to carve the big bird.
This year, cozy up with a yummy breakfast and the Thanksgiving Day parade! It's a wonderful tradition!
Tuesday, November 18, 2014
Listen, this Creamy Peanut Butter Pie will send you back for seconds (and maybe thirds). It's the perfect little pie for your next special occasion (or your next Tuesday). Easy, quick to make and delicious...really, could you ask for more?
A prepared pie crust (either homemade or store bought) or a graham cracker crust
1 cup creamy peanut butter
1 cup powdered sugar
1 (8 oz) package cream cheese, softened
1 (12 oz) container of Cool Whip, slightly thawed
Bake your pie crust until browned (per box directions or homemade recipe directions) or use a graham cracker crust. Set aside.
In a mixing bowl, beat with an electric mixer the peanut butter, powdered sugar, and cream cheese until smooth. Fold the Cool Whip in with a spoon.
Pour the peanut butter filling into the prepared pie crust and refrigerate at least two hours before slicing and serving.
On busy Thanksgiving, this is the perfect make ahead dessert. Make your pie a day or two in advance, keep it in the fridge and then when it's time for dessert, you're ready to go.
So yummy! Enjoy!