My new favorite recipe

I had a dinner party last night to  celebrate my graduation.  One of  my wonderful friends made Funfetti cake dip!!!  This was the best recipe I have tried.  I might have to go and get a cake mix to try out this wonderful recipe. 

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She found the recipe on pinterest my most favorite of places and it was from www.eat-yourself-skinny.com  I can't wait to try it out.  Here is the version my friend used.

1 cake mix
1 1/2 cups vanilla yogurt
1 tub cool-whip

Mix vanilla yogurt and cake mix together and add in coolwhip to make fluffy.  We served it with vanilla wafers, teddy grahams, and strawberries.  Can't wait to take this to my next party.

Ground Beef Enchiladas

This recipe was a quite fun.  I have plates that are oven safe.  Please DON"T TRY THIS if your plates are not oven safe.  It really was a simple weeknight dinner! 


Ground Beef Enchiladas

6 corn tortillas
vegetable oil
1/2 medium onion, chopped
1 small clove of garlic, minced
1 pound ground beef
3/4 teaspoon taco seasoning or to taste
1 cup grated mild cheddar
1 cup enchilada sauce
sour cream

More cheese for garnish
Optional black olives for garnish

Preheat the oven to 400 degrees.

Lightly fry the tortillas on both sides until they just start to get brown spots. Do not overcook or they will be stiff and brittle.
Sauté the garlic and onion until the onion is soft and translucent.
Sauté the burger and drain the fat from the meat. Stir in the taco seasoning.
For the filling, mix the burger, cheese, garlic and onion together.
Place about 1/3 cup of the hot filling in each tortilla and roll it up. Place two or three tortillas side by side on large plates. Place refried beans or black beans and Spanish rice on the plate. Pour some sauce over the rolled and filled tortillas.
Place the plates in the hot oven for five minutes. Remove them from the oven and immediately sprinkle them with additional grated cheese and sliced black olives. If the cheese does not melt quickly, place the plates back in the oven for a minute.
Serve hot from the oven.


Slow Cooker Golden Chicken with Noodles

This is what we had last night for dinner.  the family loved it and there were some great leftovers for the week.  This was a new to us recipe.  I believe it has been around for a long time though and since I tend to make the same things in my crockpot week after week my family gets tired of crock pot suppers.  This recipe seemed to revitalize them though, which is great because I am working full time now and will need to  use the crockpot more now. 

Crock Pot Golden Chicken and Noodles. Photo by MsSally

Slow Cooker Golden Chicken with Noodles

Since this delightful chicken dish cooks itself in the slow cooker, it's perfect for any time of year. It's a family-favorite that you'll make time and again.

2 cans (10 3/4 ounces each) Cream of Chicken Soup (Regular or 98% Fat Free)
1/2 cup water
1/4 cup lemon juice
1 tablespoon Dijon-style mustard
1 1/2 teaspoons garlic powder
1 teaspoon onion powder
8 large carrots, thickly sliced (about 6 cups)
8 skinless, boneless chicken breast halves (about 2 pounds)
4 cups egg noodles, cooked and drained
Chopped fresh parsley

Stir the soup, water, lemon juice, mustard, garlic powder and carrots in a 3 1/2-quart slow cooker. Add the chicken and turn to coat. Cover and cook on LOW for 7 to 8 hours or until the chicken is cooked through. Serve with the noodles. Sprinkle with the parsley.

Menu Week of August 20th

This is what my menu looks like for this next week.  A lot of chicken, but that is what I have in my freezer.  I am still trying to save money and that means using what I have on hand to make some wonderful meals. 

Monday:Slow Cooker Balsamic Chicken

Tuesday:  Tacos

Wednesday: King Ranch Chicken

Thursday:  Pork chops

Friday:  Chicken Gyros

Saturday:  Appetizers and desserts (Graduation Party)


Menu Plan Monday Week of August 13

The beginning of this week and I am reflecting on many different things.  I am the mom of a fourth grader (Where did the time go?), I am graduating with my BSN in nursing (Not done just beginning my Masters in January), tomorrow I begin a new job with more money, and my mom was admitted back into the hospital and she lives 3 hours away.  I am feeling a bit overwhelmed, but I can do it.  I have felt this way for the past few weeks and it seems to just keep getting worse.  I focused a bit today and came up with a meal plan.  It's easy, but still home cooked. 

Monday: Tater tot casserole (I keep putting this on, but something comes up and it never gets made)

Tuesday: Chicken grilled with veggies and fruit

Wednesday: Pepper steak Crockpot

Thursday: Leftovers

Friday: Dinner with friends (I GRADUATE)

Saturday:  Not sure may be going out of town otherwise it will be feta stuffed chicken breasts

Sunday: Tacos Pin It


Twice Baked Potao Salad

I found this salad on vacation and set out to recreate it at home.  This salad is wonderful and will make a great addition to any potluck!!

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Twiced Baked Potato Salad

5 pounds red potatoes, baked
3 cups cheddar cheese, shredded
12 ounces ranch salad dressing
1 tablespoon prepared mustard
1/2 cup green onions, chopped fine
1 Large red bell pepper, chopped
1/2 cup celery, chopped - optional
6 slices bacon, cooked and crumbled
Salt and pepper to taste

Cool baked potatoes and cut into 1-inch cubes; leave skins on, unless your family insists you remove them. Combine 1-1/2 cups cheese, dressing, and next 3 ingredients in a large bowl; add potato, tossing gently.

Sprinkle with bacon and remaining 1/2 cup of cheese. Can also substitute mayonnaise or Miracle Whip for part of the ranch salad dressing. I have also seen it made with chopped olives and chopped tomatoes.