Time to start fresh!

It's time to start posting to my blog again! Starting everyone off with a recipe I made last week that BD and I used to make for dinner all the time, back before the kids started eating the same food as us! The verdict? BD and I loved it. PM liked it. DQ said it was too spicy. As a suggestion, serve with Fat Free Sour Cream!

Tortilla Lasagna

Ingredients:

1TBLSP Vegetable Oil

1 LB Ground Turkey

1 Cup Chopped Onion

1 ½ Cup Chopped Green and/or Red Peppers

½ cup (4 oz) Diced/Chopped Green Chiles

1 PKG Taco Seasoning

2 Cups (16 oz) Ortega Thick & Smooth Taco Sauce

10 Flour Tortillas

2 cups Mexican Blend Shredded Cheese

Directions:

1.  Preheat oven to 375⁰ and grease 13x9 baking dish.
2.  Heat vegetable oil in large skillet over medium heat.  Add ground turkey and cook , stirring  occasionally for 5-6 minutes, or until no longer pink.
3.  Drain meat, stir in onion, bell peppers, chiles and seasoning mix.
4.  Reduce heat and cook for 3-4 minutes, until vegetables are slightly tender, stirring occasionally.
5.  Spread ½ cup taco sauce over bottom of prepared baking dish, cover with 5 tortillas.
6.  Spread with half of meat mixture and ½ cup of taco sauce. Top with 1 cup of cheese.
7.  Repeat with remaining 5 tortillas, meat, taco sauce, ending with cheese on top.
8.  Bake 15-20 minutes or until heated through and cheese is melted.

S'more Brownies

The recipe for these yummy treats can be found here. While they were good, I'd cook them a tad shorter time the next time I make them, as BD thought they were not quite as gooey as he'd like them.

Chicken and Dumplin's

Sorry, I completely forgot to take a picture of this! But, I can say, this is one of my favorite recipes!!!

Ingredients:
5 bone in skinless chicken breasts
1 can cream of chicken soup
seasoning salt
pepper
salt
garlic powder
1 stick butter
1 box frozen dumplings

Directions:

1. Boil chicken with water, salt, pepper, seasoning salt and garlic powder until done. (note, lots of salt & pepper)
2. Leave about 4 cups of broth in pot and add one stick of butter and cream of chicken soup (set aside remaining broth).
3. Shred/cut up chicken.
4. Bring broth mixture to boil, reduce heat and lay dumplings on top, let cook until scalded and push to bottom. Repeat with as many as you want. If the mixture gets too thick, add some of the reserved chicken broth.
5. Mix in chicken and pour into a GREASED (spray with cooking spray) crock pot. Cook on low. Add more broth if it gets too thick.

Once it is put into the crock pot, it is pretty much ready to eat. But, this is a great way to take this dish someplace and keep it warm for a while.

Look what I did!

I went and found myself another part time job! I know, I don't have enough to do already, but I really LOVE Scentsy and figured what the heck, I might as well make some money and stop just buying! So, if you are in need of anything Scentsy, want to know what it is, need ideas on what to get your kids teacher or your mother-in-law, let me know! Check out my website too: https://mnehring.scentsy.com.

Chicken Cobbler

Last night I tried a new recipe out on the family called Chicken Cobbler. BD and I liked it, the kids, not so much. I think this will be one we wait and try out again when the kids are older.


Chicken Cobbler (adapted from Southern Living)

Ingredients:
6 TBSP melted butter, divided
4 cups cubed sourdough rolls (I bought a loaf of sourdough bread and cubed 4 cups)
1/3 cup grated Parmesan cheese
2 TBSP chopped fresh parsley (I just used some dried, just sprinkled in)
2 medium-size sweet onions, sliced (I used one med/lrg and diced it)
1 (8-ounce) package sliced fresh mushrooms
1 cup white wine (I had to use cooking wine, as I finished off my open bottle the night before!)
1 (10 3/4 ounce) can cream of mushroom soup
1/2 cup drained and chopped jarred roasted red bell peppers
2 1/2 cups shredded cooked chicken (I used 2-20 oz cans and drained and shredded, next time though, I'll buy rotisserie and use it instead)

Directions:

1. Toss 4 TBSP melted butter with cubed bread, Parmesan cheese and parsley, set aside.
2. Saute onions in remaining 2 TBSP butter in a large skillet over medium-high heat 15 minutes or until golden brown. Add mushrooms and saute for 5 minutes.
3. Stir in wine, soup, peppers and chicken. Cook, stirring constantly, 5 minutes or until bubbly.
4. Spoon mixture into a lightly greased baking dish and top evenly with bread mixture.
5. Bake at 400 degrees for 15 minutes, or until golden brown (mine baked 13 min.).

It's the most wonderful time of the year...

No, I don't mean Christmas, I mean football season! PM is now mostly playing defense and had a few good tackles during last Saturdays game. DQ is excited to be able to stunt. It should be a great season, as we won our first game 26-0!

Pepper Jack, Chicken and Peach Quesadillas

This is a recipe from Cooking Light that I just had to try. I made DQ and her friend cheese quesadillas and made these for BD and I. They were awesome! I served them with the Spinach Salad, also listed below. BD liked the quesadillas, but could have done without the salad.

Pepper Jack, Chicken and Peach Quesadillas
adapted from Cooking Light Makes 4 servings
Ingredients
1 tsp honey
1/2 tsp lime juice
1/2 cup reduced-fat sour cream
3/4 cup (3 oz) shredded Pepper Jack cheese
1 cup chopped cooked chicken (I used a 10 oz can)
1 cup thinly sliced peeled peaches
4 tsp chopped fresh cilantro
4 (8-inch) flour tortillas
Directions

1. Combine honey and lime juice in small bowl, stir well with a whisk. Stir sour cream into honey mixture; cover and chill until ready to use.
2. On each tortilla, spread 3 tbsp of cheese, 1/4 cup chicken, 1/4 cup peaches and 1 tsp cilantro. Fold tortilla in half
3. Cook quesadillas either in quesadilla maker (this is what I did) or in a skilled sprayed with cooking spray. If you use a skilled, put another heavy pan on top of the quesadilla while it cooks and flip after 1 1/2 minutes
4. Cut and serve with sour cream sauce

For the Spinach Salad, first mix the following in a large bowl:

• 1 tbsp lime juice
• 1 tbsp olive oil
• 1/8 tsp salt
• 1/8 tsp pepper
• 1/8 tsp ground cumin

Top with 5oz package of baby spinach and some thin sliced red onion. Toss to coat