Home-Baked Macaroni & Cheese

Spice up your favorite childhood meal with a delicious grown up taste with this easy remake of macaroni and cheese.

Ingredients:
1 package of Kraft deluxe macaroni & cheese (or you can use the generic brand, or I've even used the Velveeta shells as well)
1 cup cubed ham pieces or Canadian bacon (optional)
1 cup shredded cheddar cheese
1/2 cup sour cream
1/4 tsp. ground pepper (red, if you have it- if not- use whatever you like!)
8 RITZ crackers

Make it:
Heat oven to 375 degrees. Prepare the macaroni and cheese as directed on package.

Stir in 1/2 cup of grated cheese, the sour cream, ham and pepper.


Spoon into greased 1-1/2 quart baking dish.


Sprinkle remaining cheese. Crush and sprinkle the crackers on top.


Bake 20 minutes- let stand for 5 before serving.

Simple Chicken & Cheese Enchiladas

Makes about 6 Enchiladas | Serves 2 - 3


This is a recipe that has been passed down from my mother-in-law to my husband, who then taught me how to make these easy yet super delicious enchiladas! I don't have a specific serving amount, because it really depends on how big your tummy is! We usually eat 2 per person, but they are small, so I always make extra- just in case! You can also put them in a tupperware and throw them in the fridge for lunch the next day. They usually stay pretty well for about 5 days if you keep them refrigerated. This is also a great dish for a large party. Just double, triple, or quadruple the amount!

Ingredients:
1 cooked chicken breast
6 corn tortillas
1 10 oz can of condensed cream of chicken soup
1 10 oz can of green or red enchilada sauce
2 cups of shredded Mexican cheese mix
3 T. of olive oil (maybe more, just make sure you have some spare available just in case!)

Make it:
Set your oven to 350 degrees.

Pour the olive oil in a small pan, the closer to the size of the tortilla the better. Heat the oil on medium-low to medium. You don't want it getting so hot it spits.

While you let the oil heat up, shred your chicken. I like to use my fingers, just pulling apart the chicken into thin shredded pieces.


Once oil is hot enough, place one tortilla at a time in the oil for about 3 to four seconds per side.


Tortilla will usually bubble up once in the oil. if it doesn't, the oil isn't hot enough. Place cooked tortillas on a paper towel to help drain the excess oil.


While tortillas are cooling, mix together shredded chicken, 1 cup of cheese, and the entire can of soup. Sometimes I even sneak some sour cream in there, but my hubby isn't a big fan of sour cream. If you want to try it with the sour cream, I usually add one or two spoonfuls.


Open your can of enchilada sauce and pour a layer of sauce on the bottom of your 1.5 qt dish. A 1.5 qt dish is plenty big for up to 8 - 10 enchiladas. If you're making more, you'll want to use a 3 qt dish.


Once tortillas are cooked and your chicken mixture is all mixed up, scoop two to three spoonfuls of chicken mixture onto a tortilla.


Roll up the tortilla and place in baking dish seam side down. Repeat until all tortillas are finished.


Pour the remaining enchilada sauce over the tops of the rolled enchiladas and finish off with the remaining cheese.


Cook for 20 minutes or until heated through. Remove from oven, let cool for 5 minutes. Dish entree and serve!

Layered Enchilada Bake

Total Time = 1:10 | Serves 8

What you Need:
1 lb lean ground beef
2 cups of salsa
1- 15 oz can black beans, drained
½ cup Italian dressing
2 tbsp taco seasoning mix
Flour tortillas (6-9)
2 cups Shredded cheese
Sour cream for garnish

How to Make it:
Heat oven to 400 degrees. While oven is warming up, cook your ground beef.


Add salsa, beans, dressing and seasoning mix together with the ground beef once it’s finished cooking.


Spread a thin layer of salsa at the bottom of your 13 x 9 pan (or you can use a 1.5 qt, you just might not use all the ingredients).


Arrange tortillas in a single layer on the bottom of the pan, then cover with a layer of the meat mixture and 3/4 cup of cheese.


Repeat layers once more.


Top the Layered Enchilada with one last layer of tortillas and the rest of the cheese. Cover with foil and bake for 30 minutes. Remove the foil and bake an additional 10 minutes. Remove from oven and let cool for 5 min. Top with sour cream or your favorite garnishes and enjoy!



**You can also add onions to this recipe. I personally don't like onions in this, but if you can't live without them, chop up 1 large onion and add it to the meat mixture! Proceed as normal.

White Chili

This recipe was given to me by a friend and it has become one of my favorite super-easy recipes! You can make this in a crock pot or on the stove. It can be left in the crock pot all day on low, or made a few hours before dinner- simmering on the stove! It also freezes well and can be saved for a rainy day!

Ingredients:
48 oz. Great Northern Beans, undrained
16 oz. Salsa
2 cups Shredded Montery Jack Cheese
4 Chicken Breasts, cooked and cubed
1 teaspoon Cumin
1 can (about 14 oz) Garbanzo (chick peas), drained

Directions:
Mix all ingredients in the crock pot- cook on low for at least 2 hours. I have felt that if you use med or high, and you plan on leaving it in the crock pot during the day, the mixture gets too hot and you get unpleasant burnt pieces of chili in your bowl. Yuck!


If you are using the stove, follow the same directions- allow to simmer for at least two hours. Remove from heat to allow the mixture to thicken, serve, and enjoy!

**Don't forget to stir occasionally!

Spicy Jalapeno Bratwurst Spaghetti

A delicious, spicy twist to an original pasta favorite!

Check out my article at Associated Content:
SPICY JALAPENO BRATWURST SPAGHETTI

3 Cheese Chicken Penne Pasta Bake*

This recipe is incredibly delicious and easy to make. It's also low in calories and a fun twist on baked pasta- using Neufchatel Cheese, which has 1/3 less fat than regular cream cheese.


Prep: 20 min. Total: 43 min. Makes: 4 servings

Ingredients:
1 1/2 cups multigrain penne pasta, uncooked
1- 9 oz. pkg fresh spinach leaves (or 1/2 can of spinach)
1 lb. boneless skinless chicken breasts
1 tsp. dried basil leaves
1- 14.5 oz. jar spaghetti sauce
1- 14.5 oz. can diced tomatoes, drained
2 oz. Philladelphia Neufchatel Cheese, cubed
1 cup shredded mozzarella cheese, divided
2 tbsp. grated parmesan cheese

Make it:
Heat oven to 375F. Cook pasta, adding fresh spinach to boiling water for the last minute. If you are using canned spinach, don't add it yet.

Cut chicken into bite-sized pieces.


Cook and stir chicken and basil in large nonstick skillet on medium-high heat for about 3 min.


Add sauce and tomatoes; bring to boil.


Simmer 3 min. or until chicken is done. Stir in Neufchatel cheese. If you are using canned spinach, add it to the sauce mixture now.


Drain pasta; return to pan. Stir in chicken mixture and 1/2 cup mozzarella.


Spoon into 2-qt. baking dish.


Bake 20 min. Sprinkle with remaining cheeses. Bake 3 min.



Once it's done cooking, allow to cool. Add your favorite bread or side and enjoy!



*this recipe originated from Kraft Foods and was slightly modified to my preferences.