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Chicken Spaghetti with a spicy Tex-Mex Twist!
I used to work outside the home, so I was ALWAYS looking for quick and low hassle meals that still tasted great.
This is just the thing!
Set your oven to 375 degrees
Fill a large pot with water and set it to boil. After the water is boiling put in the bag of noodles with a little bit of oil to make sure they don’t stick too much. Don’t forget to stir randomly to keep them from attaching themselves to the bottom of your pot.
Now for the chicken you can do it the hard way and get 4 chicken breasts and cook them and then shred them, OR if you are short on time like I always am you go to your local grocery store and pick up a cooked rotisserie chicken on your way home from work. Then you just start shredding that sucker by hand!
Set all the shredded chicken on a plate to the side.
Check on your noodles and they should be a little more than al dente. Not TOTALLY soft, but DEFINITELY without a crunch. Like a said, a little more cooked than al dente. Grab the pot and pour out about half of the water then place back on a burner over low heat.
Cut up your Velveeta Cheese into cubes and put in your pot with the noodles. Make sure to stir it in because you want that cheese to melt.
Then pour in your 2 cans of cream of chicken soup and the can of Rotel into the noodle mixture as well as the 2 TB of Italian Seasoning and stir well.
Then pour your shredded chicken into the noodle mixture and let simmer on low until all the cheese is melted.
When the cheese is melted, pour the entire pot of yummy gloriousness into a 9×13 pan and sprinkle heavily with shredded cheese.
Place the pan in the oven for about 15-20 minutes or until all the cheese is melted on top and the sauce mixture is bubbling slightly.
Let cool for about 10 minutes so the sauce will thicken up a bit and then serve with some garlic bread and a nice glass of white wine. All I can say is YUM!
Eggplant in enchiladas? Oh yeah! This is a healthy take on a traditionally heavy Mexican dish. A cream made of pepitas replaces the usual cheese and makes this a totally satisfying vegan dish. Don’t be scared off by the prep time, most of that is in the soaking of the pepitas. Once you try this dish you’ll be wondering where these enchiladas have been all your life!
Cauliflower and Italian sausage come together with just a few ingredients for a filling and healthy one-pot dinner everyone will love! Suitable for paleo and gluten-free diets as long as the sausage meets those requirements!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!