Baked Chicken Spaghetti

This was a hit! It's a quick & simple recipe so I let the girls help make it. They shredded the chicken & stirred everything together. Which they loved! And they of course loved it because they made it!! It's a very kid friendly meal! 

Baked Chicken Spaghetti

2 boneless skinless chicken breast - cooked & shredded

8oz spaghetti noodles - cooked

1 can cream of chicken soup

1/2c heavy whipping cream

2c shredded mozzarella

In a large bowl mix everything together, reserving 1 cup of cheese. Pour into a greased baking dish. Sprinkle the remaining cheese on top. Bake at *350 for 30 minutes or until golden & bubbly. Let rest 10 minutes before serving.

*i sprinkled some dried parsley on top just for color!! 

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Homemade Salsa

I love love love this salsa!!!! Perfect for all those garden veggies!!! The base recipe I use came from my mom - thanks Mom! This is a mild salsa so increase the jalapeño or add a Serrano or habenaro to make it spicy!! The recipe is very easily doubled, tripled, ect! 

After mine has cooked down, I like to throw it in the food processor to make it restaurant style. This salsa never lasts very long!!!

Homemade Salsa

4 medium tomatoes - peeled & chopped

1/2c onion - chopped

1/2c celery - chopped

1/4c bell pepper - chopped (I used orange)

1/8c olive oil

1T vinegar

2tsp sugar

1 jalapeño - chopped

2 cloves garlic - minced

1T dried cilantro

Combine all ingredients in a large saucepan. Bring to a low boil, stirring occassionally. Cook until reaches desired consistency. I cooked mine for about 2 hours. 

This makes around 2 quarts - more or less depending on how juicy the tomatoes are & how much you cook it down! You can process in canning jars or let cool & keep in the fridge! 

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Beef Tomato Mac

Quick, easy and family friendly! This was great and made a ton so we have plenty of leftovers for tomorrow! You could get crazy and throw in a couple handfuls of corn or green beans!! 

Beef Tomato Mac

1lb ground beef

2C elbow macaroni

1 can condensed tomato soup

1C shredded cheddar cheese

1/2C ricotta cheese

1/4C milk

Preheat the oven to 350*. In a large skillet brown the ground beef. Meanwhile cook the macaroni according to package directions. Once the beef is cooked drain the excess grease and stir in the tomato soup, cheddar, ricotta and milk. Cook over low heat, stirring occasionally, until the cheeses are melted and everything is combined. Stir in the cooked macaroni. Pour into a greased 9x13 baking dish. Bake, uncovered, for 30 minutes. Let sit 5 minutes before serving. 

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Fajita Chowder

Summer is over. Officially. And I'm sure you have all noticed my summer blog absence. But I'm back! This is my favorite time of year to cook - I love being able to use the stove and oven with out dying of heat stroke! I don't know about you but we pretty much live on hamburgers and hot dogs all summer long! 

I just kind of threw this chowder together and it turned out fantastic! Even the girls inhaled it! It doesn't have to high of heat level so if you like spicy , stir in some jalapenos and be heavy handed with the hot sauce when garnishing! 

Fajita Chowder

2 boneless skinless chicken breast - cooked & chopped

1 can black beans - drained and rinsed

1 (4oz) can chopped green chilies

1 can corn - drained

2 large russet potatoes - peeled & chopped

2 C chicken broth

1 packet fajita seasoning

1 pint half & half

8oz pepper jack cheese - shredded or cubed

tortilla chips, sour cream, shredded cheddar, dried cilantro, hot sauce for garnish

In a large stock pot add the chicken, black beans, green chilies, corn, and potatoes. Sprinkle with the fajita seasoning. Stir in the chicken broth and bring to a boil. Cover and simmer for 20 minutes or until the potatoes are tender. Stir in the half & half and pepper jack cheese. Simmer, stirring occassionally, until heated through and the cheese is melted. 

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