Cheesy Beef Enchiladas

When it comes to Enchiladas, I am not really a beef enchilada person. I like either shredded chicken or just plain cheese.

Thanks to Damn Delicious for this recipe. I tweaked it a little bit and called it Cheesy Beef Enchiladas since our family really LIKES cheese!! Below is how I made them! Plus my 11 month old son absolutely LOVED these and almost ate an entire enchilada by himself.

Sorry the pictures are a little blurry & not the best. If you multitask, this recipe can be done in 30 minutes or less!

Ingredients:

2 (10 oz) cans enchilada sauce (I used 1 1/2 cans)

1 lb. ground beef

1 (4.5 oz) can diced green chiles

salt and pepper to taste

1/2 cup corn kernels (a little less)

1/2 cup black beans (a little less)

Monterey Jack cheese

Cheddar cheese

6 flour tortillas, warmed

*I added Chili powder

*Cilantro and avocado for topping (For my enchilada)

What To Do:

• Preheat oven to 375F
• Pour 1 can (I used a little less) enchilada sauce in the bottom of a baking dish
• In a skillet, brown your beef along with the green chiles, salt and pepper (chili powder if desired); drain excess fat
• In a large bowl, combine your corn, black beans, preferred amount of both cheeses, and beef
• After tortillas are warmed up, spoon mixture into the center or each tortilla (we topped with a little bit more cheese)
• Roll the tortilla and place seam side down into your baking dish
• Repeat with remaining tortillas
• Top with remaining enchilada sauce and additional cheese
• Bake for 20 minutes or until cheese is bubbly
• Serve immediately with your favorite toppings

Homemade Pizza

Yes, this really is a NO NEED TO POST dinner recipe. I just don't think about making homemade pizza when we have this delicious New York Style Pizza down the street from us. It does work to keep all the ingredients for a night where you just don't want to get out.

I can't really give you any sort of directions except for, use the Pillsbury Pizza Dough....I love it way better than the pre-made pizza dough because you can get it really crunchy and crispy, plus you can season it yourself!!!

We decided to go with what we really like...Pepperoni & Jalapeno Pizza!!

Simply preheat your oven, roll out the dough, cook for 8 minutes, top with marinara or pizza sauce, mozzarella cheese, any toppings you prefer and bake for another 6-8 minutes!!!

Chicken & Lentil Soup

I am sooo ready for summer and warm weather. It has been in the 80's one day and the next day was in the 30's and rainy. My allergies and sinus infections are going nuts. Well needless to say, we had a cold day last week so I wanted to make a soup.

I love Lentil's, but I just never cook with them a lot. The recipe sure made a huge batch, but I was able to freeze some, which is perfect!!

Sorry, no picture :/  Thanks to SkinnyTaste for this wonderful recipe!!!

Ingredients:

1 lb. dried lentils

3 boneless, skinless chicken breasts

8 cups water

1 tbsp. chicken Better than Bouillon

1 small onion

2 scallions

1/4 cup chopped cilantro

3 cloves garlic

1 medium ripe tomato

1 tsp. garlic powder

1 tsp. cumin

1/4 tsp. oregano

1/4 tsp. paprika

salt to taste

*I added in some chili powder as well along with a little bit more of the seasonings above

What To Do:

• In a large pot, combine the lentils, water and chicken bouillon
• Bring to a boil then cover and cook over medium-low heat for about 20 minutes
• Once chicken is cooked. Remove the chicken and shred. Return back to pot.
• Meanwhile, chop up the onions, scallions, cilantro, garlic and tomato
• Add to the lentils along with garlic powder, cumin, oregano and paprika
• Continue to cook covered for another 25 minutes
• If soup is too thick for you, add more water as needed
• Adjust salt to taste

Tomato Basil Soup

It has been a very long time since I last made homemade tomato basil soup, so long that my husband hasn't had mine yet. It is a longer process since I hand crush all the tomatoes, etc. (I will have to make that one soon and put it on here.) Until I can do that, I came up with this simple version that will tide me over.

What goes best with Tomato Basil Soup, yup that's right, grilled cheese sandwiches!!! (A craving with this 2nd baby)

Ingredients:

1/2 onion; diced

3 cloves of garlic; diced

Container of fresh basil leaves

2 large cans of crushed tomatoes

32 oz. tomato juice

1/2 stick of butter

1 cup Half and Half

1 tsp. Italian seasoning

What To Do:

• In a sauce pan, cook onion and garlic until translucent and soft
• Add in tomatoes and tomato juice and let simmer for about 15 minutes
• In a blender, add your sauce from the sauce pan along with the basil and puree until smooth (Unless you like chunky tomato soup)
• Pour back in sauce pan and add in your butter along with half and half
• Cook over low heat until butter is melted and soup is hot
• Garnish with fresh basil leaves
• ENJOY!!! 

Crockpot Cilantro Lime Chicken (for Tacos, etc.)

I have really been wanting tacos with a cilantro lime flavor with a little bit of a twist. This was perfect because of the taco seasoning you add to it. Right before I decided to shred the chicken, I ended up wanting to make quesadillas instead of tacos. We always make tacos, so something different sounded nice.

Needless to say, my almost 11 month old LOVED his quesadilla and ate every bit of them!

This Vintage Grove had the perfect recipe that I could just whip up and throw in the crock pot. Next time, I will add more cilantro and more lime to get more of that flavor.

Ingredients:

1 lb. chicken breasts

juice from 2 limes

1/2 cup cilantro

1 packet of taco seasoning

1 tsp. dried onions

1/2 cup water

What To Do:

• Add all ingredients into the crock pot
• Cook on low for 6 hours or on high for 4 hours
• Shred chicken and mix back with sauce in crock pot
• Serve & enjoy!

Cheeseburger Casserole

Another recipe down and another picture forgotten. We had friends over so I was in a hurry to serve it when I got it out of the oven. 

Very simple recipe and had good flavor! Thanks to The Diary of a Real Housewife for this recipe!

Ingredients:

Rotini noodles

1 lb. ground beef

1/3 cup ketchup

2 Tbsp. mustard (I left it out)

2 cups shredded Cheddar cheese

1/4 cup onion; diced

1 tsp. salt

1 tsp. pepper

28 oz. can diced tomatoes

1 tsp. garlic; diced

2 Tbsp. Worcestershire sauce

What To Do:

• Preheat oven to 350F
• Start by boiling your noodles
• In a large skillet, brown your beef
• Add garlic, salt, pepper, worcestershire, ketchup and mustard to beef
• Drain noodles and place in a casserole dish
• Mix in diced tomatoes, ground beef, and 1 1/2 cups shredded cheese
• Pace the other 1/2 cup cheese on top of casserole
• Bake for 10 minutes or until cheese is fully melted!!