Sunday Supper ~ Spinach Artichoke Casserole

I don’t know about all of you…but there is just something about this time of year that speaks “Comfort Food” to me.

So, since Sunday is the one day of the week that we all are off school and work, that is the day that I generally try to plan a good ol’ family dinner.

And since I am always looking for new ideas, I thought I would share some of mine with all of you…and hope that you all would feel comfortable doing the same.

Spinach Artichoke Casserole

Ingredients:

 

One Package of Frozen Chopped Spinach

One 8oz Package of Cream Cheese

 

One Can of Artichoke Hearts

One Stick of Butter

3/4 Cup of Grated Parmesan Cheese

1) In microwave safe bowl…cook Spinach accordingly, then drain.

2) In another microwave safe bowl, soften stick of butter and package of cream cheese in microwave…this will usually take about 1 minute or so.

3) Meanwhile, chopped artichoke hearts to bite-size pieces.

4) Then mix cooked spinach with the butter, cream cheese, artichoke hearts and 1/2 cup of the 3/4 cup of parmesan cheese.

5) Place mixture in a casserole dish, sprinkle the remaining 1/4 of parmesan cheese over top.

6) Bake @ 350 degrees for about 30-40 minutes. 

Hope you enjoy!!

Big Hugs!! Carrie

 

 

 

Happy New Year!!

 Welcome 2011!!

I hope you all had a safe and wonderful start to the New Year, so far!! How did you all “Ring In The New Year”?!?!? Did attend a friend’s party? Or did you all cuddle at home with family and watch a movie?

Since it was yearend at work, I ended up having to work late. So, “Papa Bear” and I just had a quick dinner (which BTW, thanks for making pumpkin!), ran to Target and then come home cuddled up and watched a movie.  Unfortunately, I think I was sleeping by 9:30…HA!!

At work, we did have a “Snack Day” to welcome in the New Year. And possibly for the fear that we were going to have to pull an all-nighter. HA!! So, I decided to bring my ‘Sausage Enchilada Dip’. 

Speaking of welcoming in the New Year…I am SO ready for 2011!! Like many of you, our family has experienced both good and bad in the year 2010. But since trying to maintain a positive and upbeat attitude is one of my 2011 Resolutions, my hopes for the New Year are nothing but good.

Speaking of New Years Resolutions…mine for this year are based around the FIVE F’s :

FAITH…

FAMILY…

FRIENDS…

FINANCES…

and lastly FITNESS…

 ~FAITH~ In 2010 my family and I starting going to church. This has to be one of my favorite things that has happened to our family in this past year. And in 2011, I can’t wait to see how our journey in our faith will grow. Not only do I want to try to make sure we attend church regularly, I would also like to get involved more in church activities/committees, etc.

~FAMILY~ As some of you may know from reading my last few posts,  in the month of December our family lost TWO precious loved ones. So, this has put so many things into prospective in the past few weeks. Not that family hasn’t always been important to me…but in 2011, I am going to make a more conscience effort to spend more QT with my loved ones…and start treating them with the “Golden Rules”.

~FRIENDS~ This resolution kinda goes hand in hand with my previous resolution. As many of you know, good friends are hard to come by. And whenever you find one, you generally love them like they are family. So, in my opinion…the same “rules” should imply. And with that being said, Blogging is going to be a bigger part of my life this year. I truly do enjoy it. I love getting a peak into so many of your lives. I love finding new recipes and decorating ideas. And like many of you, I have made some wonderful friends thru my blog.

~FINANCES~ I think this one is pretty self-explanatory…I think we all have been hit hard in these trying times. And it has made me realize how desperately I would love to be out of debt.

~FITNESS~ I know this resolution is usually this first resolution that is broken….well at least in this house. HA!! I would really like to try to stick with this one this year. As “Papa Bear” and I FASTLY approach the age of 40, I would love to see us take our health a little bit more seriously. Both our physical and emotional health… 

So, in saying all of this…I hope that 2010 was good to you all. And I hope that 2011 is EVERYTHING you want it to be….GOD BLESS!!

BIG Hugs!! Carrie

Homemade Holidays @ Colleen’s

Hey ladies, I think I maybe late for Colleen’s Homemade Holiday Friday , but I guess as the saying goes better late than never.

Tonight I decided to change things up a little bit. And share a tried and true dessert recipe versus an appetizer.

Trust me this one is SUPER easy!!

GOOEY BUTTER COOKIES

Ingredients:

• 1 (8 ounce) package cream cheese
  
• 1/2 cup butter, softened
  
• 1 egg
  
• 1/4 teaspoon vanilla extract
  
• 1 (18.25 ounce) package yellow cake mix
  
• 1/4 cup confectioners' sugar

Directions:

1. Preheat oven to 350 degrees F (175 degrees C).
   
2. In a medium bowl, cream together the cream cheese and butter. Stir in the egg and vanilla. Add cake mix, and stir until well blended. Roll into 1inch balls and roll the balls in the confectioners' sugar. Place 1 inch apart onto an ungreased cookie sheet.
   
3. Bake for 10 to 13 minutes in the preheated oven. Remove from baking sheets to cool on wire racks.

Homemade Holidays ~ Week Two

I decided to stick with my whole appetizer theme for Colleen's Homemade Holiday Recipe Swap, as they are my absolutely favorite food group. LOL!! So, here is another "go-to" recipe in our house. This is not only a Holiday favorite but also a real favorite on Sundays while watching football...


STICKY WINGS (I know the ingredients sounds strange...but trust me WELL worth trying!!)

1 (5 pound) bag frozen chicken wings
1 (10 ounce) jar apricot preserves
1 (1 ounce) packet dry onion soup mix
1 (16 ounce) bottle Catalina-style salad dressing

Preheat oven to 400 degrees F.

Cut the chicken wings into individual pieces and place on two lightly greased cookie sheets.

Spread apricot preserves over wings. Sprinkle dry onion soup mix over wings, then pour Catalina dressing all over. Bake for 1 hour.

Makes 20 to 25 servings.

Homemade Holidays~Week One

If you ladies are anything like me, you are always looking for new and exciting recipes. Especially, during the upcoming Holiday season when we all have more parties to go to than we can count and we don't want to bring the same ol' thing.

So, you all need to go over HERE and visit Colleen. She has been hosting a recipe swap for the last several weeks. She started back in the Fall with a Back-To-School Recipe Pool and now she is having a Homemade Holiday Recipe Swap Go and check it out.....

I know for some, when they think of "Holiday Food" they think SWEETS!! Well, not me...I am ALL about the appetizers. I am definitely a CARB kinda girl!! Give me some hot cheesy dip and chips or some sticky wings and I am a happy camper. Unfortunately for my waistband, that's not such a good...LOL!! So, whenever I think of my favorite appetizers I always think of this tried and true recipe. This is definitely my "go to" dish!!

Let me introduce you to the BEST.SPINACH.ARTICHOKE.DIP.EVER!!!!!

INGREDIENTS

~1 onion, chopped
~2 tablespoons olive oil
~1 can Rotel tomatoes with green chiles
~1 (4 ounce) can sliced black olives, drained
~1 can artichoke hearts, chopped
~2 (10 ounce) package frozen chopped spinach, thawed and drained (I defrost mine in the microwave and let it cook for about 5 mins then drain)
~1-2 cups shredded Colby Jack cheese
~1 (8 ounce) package cream cheese, cubed
~1 cup half-and-half cream
~1 tablespoon red wine vinegar
~salt and pepper to taste

DIRECTIONS

~Preheat oven to 400 degrees F (200 degrees C).
~Saute onion in skillet over medium heat in oil until softened, about 4 minutes.
~Stir in Rotel, black olives and cooked spinach mix well
~Then add vinegar, half-and-half, salt and pepper.
~Let simmer for a min or so until heat through
~Then add Colby Jack cheese, cream cheese.
~Spoon mixture into shallow baking dish.
~Bake in the preheated oven until the dip is bubbly and the top is light brown, about 35 minutes.

Hope you all enjoy as much as we do!!

Til Next Time...Hugs!! Carrie♥

Back-To-School Recipe Pool Fridays

Don't adjust your computer screen ladies....yes, you are seeing things correctly. I have my blog all decked out for Halloween already. Needless to say, Fall is one of my favorite times of the year. So, that means that I love everything that comes with it. Halloween, witches, pumpkin pickin', Trick or Treaters, the cool crisp evenings, the beautiful color of the leaves, cozy jeans and sweaters and good ol' comfort food.

Speaking of food...you have to go over and join Colleen at And Baby Makes Five. She is having a "Back-To-School Recipe Pool" every Friday.

Colleen and some other lovely ladies are sharing their favorite Fall recipes. So, I decided to join in all of the fun and share one of our "go to" meals for the Fall....White Chili with Chicken...YUMMO!!!!

Ingredients:
1 medium onion, chopped
1 jalapeno pepper, seeded and chopped, optional
2 garlic cloves, minced
1 tablespoon canola oil
4 cups chicken broth
2 cans (15-1/2 ounces each) great northern beans, rinsed and drained
2 tablespoons minced fresh parsley
1 tablespoon lime juice
1 to 1-1/4 teaspoons ground cumin
2 tablespoons cornstarch
1/4 cup cold water
2 cups cubed cooked chicken

Directions: In a large saucepan, cook the onion, jalapeno if desired and garlic in oil until tender. Stir in the broth, beans, parsley, lime juice and cumin; bring to a boil. Reduce heat; cover and simmer for 10 minutes, stirring occasionally. Combine cornstarch and water until smooth; gradually stir into chili. Add chicken. Bring to a boil; cook and stir for 2 minutes or until thickened

~Sunday Supper~

BAKED TILAPIA with MANGO SALSA (RECIPE AS FOLLOWS)

Ingredients:

Butter cooking spray

4 (6 to 8-ounce) tilapia fillets

1 teaspoon seasoning salt

Freshly ground black pepper

1 lime, finely grated zest and juice

2 tablespoons butter

Directions:

Preheat oven to 375 degrees F. Coat a large cast iron pan with a nonstick butter spray.
Rinse fish and pat dry; place on the prepared baking sheet. Season each fillet with seasoing salt, cracked pepper, lime zest and lime juice. Add fish to the pan. Place a pat of butter on each fillet and cook in the oven for 8 to 12 minutes.

MANGO SALSA

Ingredients:
1 (15 ounce) can black beans, rinsed and drained
1 mango, chopped
1 cup seeded chopped tomato (roma works well)
1/2 cup red onion, chopped
1/4 cup fresh cilantro, chopped
1 jalapeno pepper, minced
1 clove garlic, minced
1 lime, juice
1 tablespoon balsamic vinegar
1/4 teaspoon salt
1/8 teaspoon pepper
Directions:
Mix and chill for about an hour. Serve over tilapia.

Winner, Winner .....and a Chicken Dinner!!

Sorry I have been MIA the past few days. But once again "Big Daddy" and "Muscles" have been kind enough to spread around of their "flu infested" love!! And I have been sick in bed ALL weekend. Yes, even on Mother's Day!! I am feeling better, so that is good. But it is very nerve wrecking having the flu when all the news has been talking about is the "Swine" flu!!

So, all if you out there feeling the effects of all of the viruses going around I figured before I announce the winner of my 100th Post Giveaway...I would share a recipe.

COURTESY OF MY GIRL PAULA DEEN!!!!

Ingredients
Stock:
1 (2 1/2 to 3-pound) fryer chicken, cut up
3 1/2 quarts water
1 onion, peeled and diced
1 1/2 to 2 teaspoons Italian seasoning
1 teaspoon lemon-pepper seasoning
3 cloves garlic, minced
4 bay leaves
3 chicken bouillon cubes
Kosher salt and freshly ground black pepper
Soup:
2 cups sliced carrots
2 cups sliced celery, with leafy green tops
2 1/2 cups uncooked egg noodles
1 cup sliced mushrooms
3 tablespoons chopped fresh parsley leaves
1/3 cup cooking sherry
2 teaspoons chopped fresh rosemary leaves
1 cup grated Parmesan, optional
3/4 cup heavy cream, optional
Seasoning salt
Freshly ground black pepper
Crusty French bread, for serving
Directions
For the stock: add all ingredients to a soup pot. Cook until chicken is tender, about 35 to 45 minutes. Remove chicken from pot and set aside to cool. Remove and discard bay leaves and onion. You should have approximately 3 quarts of stock. When chicken is cool enough to touch, pick bones clean, discarding bones, skin, and cartilage. Set chicken aside.
For the soup: bring stock back to a boil, add carrots, and cook for 3 minutes. Add celery and continue to cook for 5 to 10 minutes. Add egg noodles and cook according to directions on package. When noodles are done, add chicken, mushrooms, parsley, sherry and rosemary. Add Parmesan and cream, if using. Cook for another 2 minutes. Adjust seasoning, if needed, by adding seasoning salt and pepper. Enjoy along with a nice hot crusty loaf of French bread.




Now, since I covered the 'chicken' part of my title on to the 'winner' part........drumroll please....the winner of my 100th Post Giveaway is........LISA from Primitives From Above!!!!

Congrats Lisa!! And thank you, thank you, thankyou to ALL of you that either already were or recently became one of my followers!! I appreciate each and everyone of you!! BTW Lisa, just one thing...you HAVE to show some pics of what you did with all of your goodies!!!! I bought doubles on a couple of the things and I NEED ideas...PLEASE!!!!!

Family Night

As some of you with teens may know, finding the time that everybody is home at the same time is very far and few between. Well, believe it or not, tonight we are having "Family Night" in our house. I am SO excited!!

Being the Mom of TWO teens, I miss the Friday nights of our past where we would all eat dinner, snuggle and watch a movie or play a game. And thanks to my daughter's boyfriend being out of town (hee hee!! Sorry Matt!!) and all of her "girls" having to work she is actually going to grace us with her presence this evening.

So after having Mexian Chicken (YUMMO!!) for dinner we will be playing the Wii. Which Wii I mean WE (hee hee!!) just purchased last night at Sam's Club...so having never played a Wii ever before this may end up being a very comical night!!



****OOPS!! I almost forgot...I won an awesome giveaway over at Straight From The Heart. Thanks again April!! I am SOOOO excited!!****

Sunday Supper...And A Little Prim Decor!

In yesterday's post, I was telling all of you how much inspiration and ideas I have received from all of you fellow bloggers. Well, tonight's Sunday Supper was a recipe that I got from Farmchick over at Fresh From The Farm....Mostaccioli Italiano!!!! Mama Mia is it good!!

MOSTACCIOLI ITALIANO


1 pound Mostaccioli- cooked per directions
1 pound extra lean ground beef -- browned
1 small onion -- browned in with the beef
2 - 26 oz. jars pasta sauce
1 - 14.5 oz. can diced tomatoes
1/2 teaspoon salt
1/2 teaspoon cracked pepper
1 cup fat-free cottage cheese
1 1/2 cups mozzarella cheese
1/4 cup grated parmesan cheese



In a large bowl, combine pasta, meat, onions, sauce, tomatoes,cottage cheese, 1 cup mozzarella cheese. Mix well.



Spoon into a greased 13x9 baking dish. cover. Bake 45 minutes at 350 degrees or until hot and bubbly. Uncover; top with remaining mozzarella cheese and parmesan cheese. Bake 10 minutes longer.



Take out of the oven and you have a hearty pasta dish. Goes great with a nice green salad and a dish of fruit! Everyone will love this dish so give it a try tonight!

And for all of you that read yesterday's post, you will also know that I am attempting my first Prim Stitchery. So far, I am pretty pleased with what I got accomplished. Between last night and today, I have probably got 90% of it completed. Except, some how I misplaced the rest of my black thread. I looked EVERYWHERE!!! Who knows what I did with it...so until I make another trip to Hobby Lobby, my stitchery new addiction is on hold. But here is a pic of what I got finished so far. Tell me what you think!!



BTW, I am sure you all can tell from the pic that I was so excited to get a jump start last night, that I forgot to tea dye it prior to stitching. So, can any of you tell me the best way of tea dying after I complete it??

Anyway, I hope you all had a nice and relaxing weekend!! I know I did....

Hugs, Carrie♥

Sunday Supper

Taco Soup

Ingredients
2 pounds ground beef
2 cups diced onions
2 (15 1/2-ounce) cans pinto beans
1 (15 1/2-ounce) can pink kidney beans
1 (15 1/4-ounce) can whole kernel corn, drained
1 (14 1/2-ounce) can Mexican-style stewed tomatoes
1 (14 1/2-ounce) can diced tomatoes
1 (14 1/2-ounce) can tomatoes with chiles
2 (4 1/2-ounce) cans diced green chiles
1 (4.6-ounce) can black olives, drained and sliced, optional
1/2 cup green olives, sliced, optional
1 (1 1/4-ounce) package taco seasoning mix
1 (1-ounce) package ranch salad dressing mix
Corn chips, for serving
Sour cream, for garnish
Grated cheese, for garnish
Chopped green onions, for garnish
Pickled jalapenos, for garnish

Directions
Brown the ground beef and onions in a large skillet; drain the excess fat, then transfer the browned beef and onions to a large slow cooker or a stockpot. Add the beans, corn, tomatoes, green chiles, black olives, green olives, taco seasoning, and ranch dressing mix, and cook in a slow cooker on low for 6 to 8 hours or simmer over low heat for about 1 hour in a pot on the stove. To serve, place a few corn chips in each bowl and ladle soup over them. Top with sour cream, cheese, green onions and jalapenos.

Another hit in our home...courtesy of my BFF Paula Deen!!

Easy peasy!!

With work, kids and the Holidays approaching I am finding less and less time in my day. As I am sure all of you are. So, here is a super easy recipe that we tried tonight for dinner and it was YUMMO!!!


Ingredients:


1/2 of a 1-pound package linguine
1 cup fresh or frozen broccoli flowerets
2 tbsp. butter
1 lb. skinless, boneless chicken breast, cut into 1 1/2-inch pieces
1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup
1/2 cup milk
1/2 cup grated Parmesan cheese
1/4 tsp. ground black pepper



Directions:



Prepare the linguine according to the package directions in a 3-quart saucepan. Add the broccoli during the last 4 minutes of cooking. Drain the linguine mixture well in a colander.

Heat the butter in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often.

Stir the soup, milk, cheese, black pepper and linguine mixture in the skillet. Cook until the mixture is hot and bubbling, stirring occasionally

What's For Dinner????

Every once in a while, at my work, we have different vendors of sorts set up in the lobby of our building. And yesterday, guess who was there!?!?!? Yep, Homemade Gourmet. Even though I have never tried their products before, I knew from a few of your blogs that you all had. So, I decided to give it a try...hey this Mom will take ALL of the help she can get!!

- Grandma's Sunday Roast Seasoning Mix
- Italian Mozzarella Meatloaf Mix
- Shepherd's Pie Mix
- Pumpkin Pie Cheesecake Mix
- Chicken Enchilada Soup Mix

With the Chicken Enchilada Soup Mix the distrubtor included an additional recipe perfect for "Football Food" Sunday.

Sausage Enchilada Dip

1/2 pkg. Homemade Gourmet Chicken Enchilada Soup Mix (2 1/2 Tbls)
1 can Rotel Tomatoes (Undrained)
2 - 8 oz. cream cheese, softened
1/4 cup milk
1 lb. mild sausage.

Cook sausage, drain and combine sausage and remaining ingredients to small crockpot. Heat throughly, stirring frequently to prevent from sticking. Serve hot with tortilla chips.
Enjoy!! I know we will.....

Oh by the way, if any of you have any recipes suggestions for the mixes I purchased. Or any suggestions for future purchases. I would love if you shared!!

Football Food

Almost every Sunday during Football season, my husband request what we like to call "Football Food" And this is one of our favorites. I would like to introduce you to none other than THE.BEST.SPINACH.ARTICHOKE.DIP.EVER!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

INGREDIENTS
1 onion, chopped
2 tablespoons olive oil
1 can Rotel tomatoes with green chiles
1 (4 ounce) can sliced black olives, drained
1 can artichoke hearts, chopped
1 (10 ounce) package frozen chopped spinach, thawed and drained (I defrost mine in the microwave and let it cook for about 5 mins then drain)
10 ounces shredded Colby Jack cheese
1 (8 ounce) package cream cheese, cubed
1 cup half-and-half cream
1 tablespoon red wine vinegar
salt and pepper to taste



DIRECTIONS
Preheat oven to 400 degrees F (200 degrees C).
Saute onion in skillet over medium heat in oil until softened, about 4 minutes. Stir in Rotel, black olives and cooked spinach mix well then add vinegar, half-and-half, salt and peeper. Let simmer for a min or so until heat through then add Colby Jack cheese, cream cheese. Spoon mixture into shallow baking dish. Bake in the preheated oven until the dip is bubbly and the top is light brown, about 35 minutes.

Food For Thought Friday

BEST. LASAGNA. EVER...ALL I NEED TO SAY!!

Ingredients

Sauce
2 cups canned, diced tomatoes
2 cups tomato sauce
1 cup water
1/2 cup onions, diced
1/2 cup green bell peppers, diced
2 cloves garlic, diced
1/4 cup chopped, fresh parsley leaves
11/2 teaspoons Italian Seasoning
11/2 teaspoons The Lady's House Seasoning, recipe follows
1 1/2 teaspoons seasoning salt
1 1/2 teaspoons sugar
2 bay leaves
1 1/2 pounds ground beef

Other
6 to 9 Long strips lasagna noodles
12 ounces cottage cheese, mixed with 1 beaten egg and 1/2 cup Parmesan
1 cup Gruyere cheese, grated
1 cup Swiss cheese, grated
2 cups cheddar, grated
1 (8-ounce) package cream cheese
1 cup mozzarella, grated

Directions
To make the sauce, in a stockpot, combine the tomatoes, tomato sauce, water, onions, peppers, garlic, parsley, seasoning mixtures, sugar and bay leaves. Bring to a boil, then reduce the heat and simmer, covered, for 1 hour. Crumble the ground beef in a saucepan. Cook until no pink remains, then drain off the fat. Add the ground beef to the stockpot. Simmer for another 20 minutes. While the sauce simmers, cook the pasta according to the package directions (if sauce is too thin, for your taste, you can thicken it up at this time by mixing 1 tablespoon of cornstarch and a 1/4 of a cup of cold water. Bring sauce back to a boil. Stir in cornstarch mixture, stirring constantly). Remove bay leaves.
Preheat oven to 350 degrees F.
To assemble lasagna, place a thin layer of sauce in the bottom of a 9 by 13 by 2-inch pan. Layer 1/3 of each, noodles, cottage cheese mixture, Gruyere, Swiss and cheddar cheeses. Pinch off small pieces of cream cheese and dot over other cheeses. Add another layer of sauce. Repeat layering 2 to 3 times ending with sauce. This may be covered and refrigerated at this point. Bake for 20 minutes. Remove from oven and top with mozzarella and continue to bake for another 10 to 15 minutes. Note: If lasagna has been refrigerated, bake for 40 minutes total.

House Seasoning
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder
Mix ingredients together and store in an airtight container for up to 6 months.
Yield: 1 1/2 cups

Courtesy of my girl....Paula Deen!!

My Secret Love Affair with......Paula Deen!!

Hee Hee!! Got your attention didn't I!?!?!?

I don't know about any of you but I have had a long term secret (ok, ok...maybe in my house it's NOT so secret!!) love affair with Paula Deen for years now. Basically ever since she first aired on the Food Network. So needless to say, stopping by her restaurant The Lady and Sons in Savannah, GA was a "HAVE TO" stop on our way to our family vacation to Hilton Head, SC this past summer.

The food was wonderful!! But her peach cobbler was even better. So with Fall being in the air. And peaches being in season. I thought I would share the perfect (or at least in our family's opinion) Peach Cobbler recipe (courtesy of Paula deen of course!!)

Peach Cobbler

serves 8 to 10

8 tabelspoons (1 stick) butter

1 cup sugar

3/4 cup self-rising flour

3/4 cup milk

1 (28 once) can sliced peaches in syrup, undrained

Preheat oven to 350 degrees. Put butter in deep baking dish and place in oven to melt. Mix sugar and flour; add milk slowly to prevent lumping. Pour over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Still do not stir; batter will rise to top during baking. Bake for 30 to 45 minutes. Good with fresh whipped cream or vanilla ice cream.

Menu Plan Monday (Newbie!!)

Even though I am new to the "blogging world" (as far as having my own blog). I have been a "viewer" for quite a while now. And one of the first blogs I started reading was orgjunkie.com, so joining her Menu Plan Monday is quite a "blogging milestone" for me!! One for which I am excited about but am also crossing my fingers that I do correctly. I tried last week only to realize I posted my name on her site without connecting any links...did I also mention that I am also techie challenged?

So on to my menu...

Mon - Mexican Chicken (recipe courtesy of Paula Deen) - This recipe is great for a quick and easy weeknight meal. Especially if you use a Rotisserie chicken like I do!

1 (10 3/4 ounce) can of each cream of mushroom, cream of chicken and cheddar cheese soup

1 (10 ounce) can of Rotel

1 whole chicken, cooked, boned and chopped

Unsalted butter, for greasing pan

1 (11 1/2 ounce) pkg of flour tortillas

2 cups shredded cheddar

Preheat oven to 350 F. Grease a 13x9 pan w/ butter.

In a large bowl, stir together the 3 kinds of soups, the Rotel and the chicken

Layer the tortillas, the chicken mixture in the pan, beginning and ending with the tortillas. Sprinkle the cheese over the casserole.

Bake for 30 minutes.

Tues - Crock Pot Pizza / Salad

Wed - Taco Soup w/ Tortilla Chips and Toppings

Thur - Gumbo / Cornbread

Fri- Smothered Pork Chops / Mashed Potatoes / Veggie

Sat - Crock Pot Chicken Pasta / Salad / Breadsticks

Sun - Swiss Steak / Mashed Potatoes / Breadsticks