I cook every night...

so why is it so hard for me to update this damn thing?! I deserve a big fat FAIL on this cooking blog. Don't hate me.

So, how can I make it up to you?? Oooh, I know- how about a post that has nothing to do with cooking? Yes? Perfect.

I'm sharing some pictures from Thanksgiving- where I cooked the entire meal! (other than the dressing & desserts) :)

I was so busy cooking that I didn't take a single picture of my food... I did manage to take a few shots of my table though:




oooh, if you look in the last picture you can see the edge of my turkey roaster! :)

Oh poor food blog, I've neglected you!

*insert shameful face here*

eeek! It's been sooo long since I've updated. I've been cooking every night (of course!) but just haven't taken the time to take pictures. I promise to do better. :)

Cheesy Chicken Enchiladas

Ingredients:

(yeah, yeah it's all from Wal-Mart!!)

1 can (10 3/4 ounces) Cream of Chicken Soup
1 container (8 ounces) sour cream
1 cup Picante Sauce
2 tsp. chili powder
2 cups chopped cooked chicken (you can cook your own or use canned)
1 cup shredded Monterey Jack cheese (about 4 ounces)
10 flour tortillas (6-inch)

Directions:

Stir the soup, sour cream, picante sauce and chili powder in a medium bowl. Stir 1 cup of the picante sauce mixture, chicken and cheese in a large bowl.

Spread about 1/4 cup chicken mixture down the center of each tortilla. I usually just make a little assembly line :)

Roll up and place seam-side down in a 3-quart shallow baking dish.

Pour the remaining picante sauce mixture over the filled tortillas.

I always top this with extra cheese, but it's not necessary.

Cover the baking dish.

Bake at 350°F. for 40 minutes or until the enchiladas are hot and bubbling.

This is one of Mike's favorites!

Oven Baked Chicken Drumsticks

Ingredients & Directions:

1/2 c. all-purpose flour
1 tsp. salt (optional)
1/2 tsp. paprika
1/4 tsp. pepper
6 chicken drumsticks
1/4 c. butter, melted

Heat oven to 425 degrees. Mix flour, salt, paprika, and pepper in a bowl. Dip chicken drumsticks into butter; roll in flour mixture to coat. Arrange in an ungreased square pan, 8 x 8 x 2 inches. Bake, uncovered, until done, about 50 minutes. Yields: 6 drumsticks.

The Easiest Recipe EVER!

Slow Cooker Chicken Taco Stew

1 16-oz can black beans
1 16-oz can kidney beans
1 16-oz can corn (drained)
2 8-oz can tomato sauce
2 14.5-oz cans diced tomatoes w/chilies
1 1.25-oz packet taco seasoning
1-2 boneless skinless chicken breasts -or- 1 can of cooked chicken breasts

(the recipe doesn't call for it, but I add about 4 cups of water to thin it out.)

Mix everything together in a slow cooker except chicken. Lay chicken on top and cover. Cook on low for 6-8 hours or on high for 3-4 hours. 30 minutes before serving, remove chicken and shred. Return chicken to slow cooker and stir in. This is good eaten with cheese, sour cream, or tortilla chips.

Number of Servings: 14

Nutritional Info

• Servings Per Recipe: 14
• Amount Per Serving
• Calories: 115.8
• Total Fat: 0.8 g
• Cholesterol: 7.9 mg
• Sodium: 782.8 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 5.4 g
• Protein: 7.8 g

Polynesian Glazed Meatballs

I've been sick since Christmas Eve and just haven't felt like cooking. But, since I don't have a choice, I've been making some really simple stuff. I try to stay away from processed foods, but when I'm feeling lazy, this one works. This is a meal that Mike loves and takes around 20 minutes.

1 tsp. oil

1 large red pepper, chopped

1 onion, chopped

1/4 cup KRAFT Original Barbecue Sauce

1 tsp. ground ginger

1 tsp. garlic powder

2 cans (8 oz. each) pineapple chunks, drained, liquid reserved

12 oz. (3/4 of 1-lb. pkg.) frozen cooked meatballs

2 cups instant rice, uncooked (I use brown rice)

Chop the bell pepper...


and the onion...

HEAT oil in large skillet on medium-high heat. Add peppers and onions; cook 5 min. or until crisp-tender, stirring frequently.

STIR in barbecue sauce, ginger, garlic powder and reserved pineapple liquid.

Add meatballs; mix lightly until evenly coated. Cook 10 min. or until meatballs are heated through, stirring occasionally.

Meanwhile, cook rice as directed on package. STIR pineapple into meatball mixture. Serve over the rice.

That's it!! Easy & yummy.

Chicken Alfredo Pesto Pasta

This recipe was so simple! Very tasty and fairly quick.

• Prep Time: 10 min
• Total Time: 25 min

12 oz. angel hair pasta, uncooked

2 tsp. oil

1 lb. boneless skinless chicken breasts, cut into bite-size pieces

2 cups milk

1/2 cup (1/2 of 8-oz. tub) Cream Cheese

1 large red pepper, cut into strips

1/4 cup Grated Parmesan Cheese

2 Tbsp. pesto

Cut 1 lb. skinless boneless chicken breasts into bite size pieces. Have I mentioned how much I love my color-coded cutting boards? Genius.

Cook in 2 tbsp oil-I use EVOO

Chop one large red bell pepper

After chicken is cooked thoroughly, add 2 cups milk, 4 oz. cream cheese

I used my new favorite kitchen tool, my flat whisk from Williams Sonoma, to make sure the cream cheese was melted & mixed well.

Add 2 tbsp of pesto to the chicken mixture



Add in the chopped peppers, and 1/4 cup grated parm. Mix well.

At this point, I let it simmer while I cooked the pasta & baked the garlic bread.

Done! Can you tell I was feeling lazy today? lol

Pasta cooking...

Once the pasta is cooked, drain the water and toss the pasta with the sauce.

That's it!! Here is the finished product:

It really was good & very easy. It has a very rich sauce and makes a ton--we had plenty of leftovers. Mike loved it though, so this is a keeper!