Crazy Chicken Enchilada's

• 3 medium boneless chicken breast
• 1 taco seasoning packet (taco bell)
• 1 can of mild rotel
• 10 flour tortilla's
• 1 can of Rico's nacho cheese sauce
• 1 family size can of cream of chicken soup
• 16 oz of sour cream
• 2 cups of shredded cheese

**You can make this low fat but I would not advise using fat free**

First, season your chicken breast. I used a little lemon pepper, Tony's, and salt & pepper. Bake in the oven at 350 for 25 minutes. Let it set at room temp for about 10 minutes, to cool. Once the chicken has cooled, shred the chicken and place it into a large bowl. It should be very juicy and yummy! :) To the chicken, add your taco seasoning packet. I normally use McCormick, but it's too strong so taco bell is the next best thing. Then add your can of rotel. Mix until combined.
Spray a 13x9 with olive oil, then take about 4 tbsp of the Rico's nacho cheese sauce and spread it on the bottom of the baking dish so the enchilada's will have something to "stick" too. Now, for each tortilla, I spread about 1 tbsp of the Rico's nacho cheese on each tortilla, then add about 1/2 cup of the chicken mixture, then sprinkle about 2 tbsp of the shredded cheese, wrap and place in your baking dish. You might not be able to fit them all in the dish so have a small dish set aside.
Mix your family size cream of chicken with the sour cream. If you have any nacho cheese left over, just spread it over the tortilla's. Then spread your sour cream mixture over the tortilla's. Sprinkle the remaining shredded cheese on top. Bake at 350 for about 35 minutes until golden and bubbly. Be careful, it will be hot. Enjoy!!!

General Tso Chicken with the Fixin's

No real recipe on this one. I just covered a whole chicken with General Tso's sauce, salt, pepper, lemon pepper and baked it in the oven. 375 for the first 30 minutes, flip the bird, turn the oven down to 350 and cook an additional 30-35 minutes. Make sure you drain off any liquid. I lined a baking dish with foil to help. This way, the chicken get's nice and crispy. You will think it's almost burnt when you first flip it but you want it nice and brown. Let it set for about 15 minutes and serve. Very very juicy and delish!

I made lima beans, mashed potatoes, and cabbage for my sides and sweet yellow cornbread. For both the lima beans and cabbage I sauted bacon in their pots until crisp, then added a little purple onion and celery. Not too much. Saute until tender. For the lima beans, I added frozen lima beans to the onion bacon mixture and sauted about 3 minutes, then add water and chicken bouillon, salt, and pepper. Cook until tender.

The cabbage, I shredded, added to my onion bacon mixture and cooked until tender, but I added some of the lima bean liquid to the cabbage for added flavor. Trust me, it's GOOD!!!

The mashed taters, I added about 2 tbsp of french onion dip, butter, and a small can of evaporated milk. Delish!

Chicken and Bows

• 1 package (12 oz) bow tie pasta
• 2 lbs of cubed chicken breast
• 1/2 a cup each of red & yellow peppers,chopped
• 1/4 cup of diced onion
• 1 stalk of celery, chopped
• 1/4 cup of butter, cubed
• 1 can of cream of mushroom soup
• 1 can of cream of chicken soup
• 1 package of frozen English peas
• 1 1/2 cups of milk
• 1 cup of grated Parmesan cheese
• 6 oz of diced Velveeta cheese
• salt, pepper, garlic powder, onion powder, Tony's

You can use low fat soups, milk, cheese, etc to make it healthier :)

Cook pasta according to package directions. Meanwhile, in a Dutch oven, cook the chicken, onion, celery, and peppers in butter over medium to medium high heat until chicken is no longer pink and veggies are tender. About 5-7 minutes.
Stir in the soups, peas, milk, and spices. I used 2 dashes or 1/4 tsp of each (spices). Bring to a boil. Reduce the heat and simmer uncovered for about 3-5 minutes until heated through. Stir in cheese. Mix until cheese if melted, add the pasta and toss to coat. You may want to taste to see if you need to add more salt/pepper and I added more Parmesan :) Enjoy! This kinda reminds me of chicken sketti. Also, the more it sets it will thicken. I would wait about 5 minutes, then serve.

Freeze: Cool remaining mixture; transfer to a freezer container. Cover and freeze for up to 3 months. To use frozen casserole: Thaw in the refrigerator overnight. Transfer to an ungreased shallow microwave safe dish. Cover and microwave on high for 8-10 minutes or until heated through, stirring once.

Chocolate Peanut Butter Chewies

• 2 cups of sugar
• 1/2 cup of milk
• 1 tsp of vanilla
• 3 cups of oatmeal
• 1/4 cup of cocoa
• 1 stick of butter
• 1/2 cup of peanut butter
• pinch of salt

In a large pot, mix sugar, cocoa, milk and butter. Heat until mixture boils. Cool 1 minute, add remaining ingredients. Spoon on waxed paper. The mixture will start to set immediatly.

Tuna Casserole

I wasn't really in the mood to "cook" tonight, so, it was quick and easy tuna casserole. Boil some noodles, boil some eggs, mayo, pickles, salt, pepper...DONE! I always add red pepper flakes to mine for some HEAT!

Mostaccioli or Rigatoni

• 1 lb uncooked mostaccioli or rigatoni
• 1 lb Italian sausage (mild)
• 1 lb ground beef
• 1 jar meatless spaghetti sauce
• 1 egg, beaten
• 1 carton (15oz) ricotta cheese
• 2 cups of shredded mozzarella cheese
• 1 cup of grated Romano or Parmesan cheese
• 1/2 cup of chopped onion
• pinch of basil, pinch of thyme, salt/pepper

Cook pasta according to package directions, drain. Cook Italian sausage until no longer pink, drain. Cook the ground meat with the onion until no longer pink, drain. Mix the spaghetti sauce with the meats and cooked pasta and set aside. In another bowl, mix the ricotta with the beaten egg, add the basil, thyme, a little salt and pepper and mix well, fold in the mozzarella cheese. In a greased 13x9, add half of the meat mixture, then add the cheese mixture, then top with the remaining meat mixture. Cover and bake at 375 for 40 minutes. Uncover, add the Romano cheese and bake an additional 5 minutes or until the cheese has melted. Let is cool for about 15 minutes, enjoy!

Chocolate Mallow Pie

• 1 package (8oz) cream cheese, softened
• 2 cups of cold milk, divided
• 1 package (lrg) instant chocolate pudding mix
• 1 1/2 cups of miniature marshmallows
• 2 tbsp of powdered sugar
• 1 graham cracker crust (9 inch)

In a large bowl, beat the cream cheese and 1/2 cup of milk until smooth. Add the pudding mix, remaining milk, and powdered sugar. Mix well. Fold in the marshmallows. Pour into the crust. Refrigerate until serving.