CHICKEN ENCHILADA TOSTADAs

CHICKEN ENCHILADA TOSTADA  chicken breast shredded (I cooked mine in the crockpot for 6 hours with a can of diced tomatoes and the juice)
1 pkg taco seasoning
1 tbsp. brown sugar, packed
1 can chopped green chilies
1 can (10 oz.) red enchilada sauce
1 cup frozen corn
1 can refried beans tostada shells OR tortillas
Toppings of your choice

Shred chicken. Place in skillet & coat with taco seasoning & brown sugar. Add green chilies & 1/2 cup of enchilada sauce. Cook on medium until heated through and add corn. Cook for another 5-10 minutes.

Mix refried beans with the remaining 1/2 of the enchilada sauce and heat.
Place on top of tortilla or tostada in any desired order

SLOW COOKER FRENCH DIP SANDWICHES

I found this recipe from Pinterest…. Delish!

Slow Cooker French Dip Sandwichesapprox 3 1/2 lbs beef chuck roast
16-oz. beef broth (1 1/2 cans)
1 10.5-oz. can condensed French onion soup
6-oz red wine
1 tsp garlic powder
salt and pepper, to taste
4-6 French rolls
sliced provolone cheese, optional

these sandwiches were wonderful!!! every one of us loved them, unfortunately I forgot to take a picture of the actual sandwich when it was shredded and done so I’m just going to post a pic off the one I found on Pinterest

ITALIAN GRILLED CHEESE SANDWICH

I made these when we went camping last weekend, along with some yummy crock pot potato soup. the soup I have made numerous times but the sandwiches were a first and they are YUMMY!!! in fact since last weekend I've made one for myself 2 other times lol… 

Italian Dressing

Italian Bread, sliced

1 tomato slice

3 basil leaves

1 slice of provolone cheese, cut into 4ths

 

Instead of buttering your bread like a traditional grilled cheese sandwich, you’ll evenly spread Italian dressing on one side of each slice of bread.

Place your italian dressed slice of bread face down on your griddle or skillet & start assembling your sandwich!  Here’s how I do it….FIRST, I put on 3 basil leaves.  THEN I cover with provolone cheese & top with a slice of tomato.

Cover with the other Italian dressed slice of bread & grill!!

Make sure your skillet/griddle is sprayed with non-stick cooking spray before cooking.  The italian dressing tends to “stick” just a little!!  The sandwich will be hot & gooey…and OH SO GOOD!!!!!

YUMMY PIZZA

I found this recipe on pinterest awhile back ago and thought i would share. I have made it for the family a few times and everyone devours it (except ryley of course)… and recently made it for a friend over at her house one day for a lunch/ play date and she loved it just as much as we do!

Rustic Chicken Pizza1 can (13.8 oz) refrigerated classic pizza crust
1/2 cup ranch dressing
2 tablespoons freshly grated Parmesan cheese
2 cups chopped deli rotisserie chicken (from 2- to 2 1/2-lb chicken)
1 box (9 oz) frozen spinach, thawed, squeezed to drain
1 1/2 cups shredded Asiago cheese (about 4 1/2 oz) {comes in the container like Parmesan cheese}
3 plum (Roma) tomatoes, sliced
Heat oven to 400°F. Lightly spray 12-inch pizza pan with cooking spray. Unroll pizza crust dough; place in pan. Starting at center, press out dough with hands to edge of pan.

Bake crust about 6 minutes or until crust begins to dry. Meanwhile, in small bowl, mix dressing and Parmesan cheese.
Remove partially baked crust from oven. Spread dressing mixture over crust. Top with chicken and spinach.  Sprinkle with Asiago cheese. Top with tomatoes.
Bake 15 to 20 minutes longer or until cheese is melted and crust is golden brown. Cut into wedges.

SHRIMP STUFFED POTATOES

Oh my goodness when I found this little recipe a few months back, I knew we just had to try it, we LOVE shrimp and who doesn’t love twice baked potatoes?!.., you will not be disappointed.. I pinky promise!! these are wonderful! I make them at least twice a month now! usually with salad, garlic bread and some kind of fruit for the kids!…. delish!

large Idaho baking potatoes

Vegetable oil, for coating

1 stick of butter

2 cups grated cheddar cheese

2 cups grated Monterey jack cheese

2 cups sour cream

salt & pepper, to taste

1 lb. shrimp, peeled & deveined {I used frozen from Costco…thawed out, of course!}

kosher salt, optional

paprika

SMOOTHIES

Lately we have been loving smoothies!, my kids aren’t big breakfast eaters (well bailey can be) but for the most part breakfast don’t consist of very much, so I have discovered smoothies are a good, healthy start to a morning, and brody is loving them too, I just add a little baby oatmeal in it too for him (after I make the big kids) We start with a few big spoonfulls of yogurt. (whole milk yogurt) Then, I add in applesauce and fresh fruits of all kinds. Next is some Odwalla juice and sometimes a splash of pineapple juice. I've also heard green spinach leafs are really good to use because they don’t have any flavor, but they do turn the smoothie green.. which I’m not sure if my kids would do lol.