Loaded Baked Potato Soup

Oh my goodness... this is a winner. LOVE this soup. LOVE. LOVE. LOVE. And I am not a soup person at all! I just happened to see this floating around the blogosphere somewhere and decided to give it a shot. It's a new favorite! Chad {the pickiest eater ever} thought it was awesome and Kent loved it too! I love that it's a crockpot recipe!

Crockpot Loaded Baked Potato Soup

INGREDIENTS:

1 large bag frozen shredded hashbrowns
3 {14 oz} cans chicken broth
1 can cream of chicken soup
seasonings of choice: I used salt, pepper, & old bay
1 {8 oz} cream cheese block
toppings of choice: I used cheese & bacon

DIRECTIONS:

[1] Put hashbrowns, soups, and seasonings in a crockpot.
[2] Cook on LOW for 6-8 hours.
[3] Add cream cheese during the last hour of cooking.
[4] Serve with whatever you like on baked potatoes! OMG YUM!

Lasagna!

Feel special! I am about to reveal my most prized recipe. :) For Chad's birthday, I made his absolute favorite meal that I've ever made him... lasagna.

A few years ago, the first time I watched Ina Garten ("The Barefoot Contessa") in fact, I saw her make lasagna. And it was life changing. :) She added in a very unique ingredient.... goat cheese. Being a new cook, I thought, what the heck? And gave it a try.

The result? PERFECTION. The best lasagna I've ever had. My husband and Kent agree. It's so creamy and savory and scrumptious! It's now my go-to recipe for special occasions and company. And here's the recipe for you!

Megan's Lasagna

INGREDIENTS:
no-boil lasagna noodles
1 jar your favorite pasta sauce {I use Whole Foods 'Four Cheese'}
1 can tomato sauce
1 lb turkey sausage
1-2 garlic cloves, minced
olive oil
italian seasoning
2 cups shredded mozzarella, divided into two equal portions
4 ounces goat cheese, crumbled
1 egg
1 container ricotta

DIRECTIONS:
[1] In a skillet, pour olive oil to coat the pan. Add garlic and saute till fragrant. Add sausage. Cook until browned.
[2] Add in sauces, and mix well. Stir in italian seasoning. Simmer for 20-ish minutes.
[3] Meanwhile, mix 1 cup of the mozzarella, goat cheese, ricotta, and egg.
[4] In a 13x9 pan, layer: sausage mixture (the "sauce"), noodles, cheese mixture. Keep repeating until you run out of ingredients. :) Make sure the last layer is topped off with all remaining sauce. Then top that with remaining mozzarella.
[5] Bake at 375 covered with foil for 35 minutes. ENJOY!

Creamy Cheesy Chicken Enchiladas

I love me some good Mexican food... mmm... but when I make chicken enchiladas at home, I don't want to mess with using flour or making a "roux" or any of that stuff! I just want to mix and make! {which is why I've always made beef enchiladas... so much easier!} But I found this recipe, and it is YUMMMMY!

Creamy Cheesy Chicken Enchiladas

INGREDIENTS:
2 cups cooked & shredded chicken
1 can cream of chicken soup {I used fat free}
1 cup sour cream {I used light}
1 can ROTEL
3/4 cup cheddar cheese, shredded
3/4 cup mozzarella cheese, shredded
6 flour tortillas

INGREDIENTS:
[1] Mix chicken, soup, sour cream, and ROTEL.
[2] Fill each tortilla with 3 tbsp of mixture & a handful of cheddar cheese.
[3] Roll up tightly and put seam side down.
[4] Top tortillas with remaining mixture & mozzarella.
[5] Bake at 375 for 20-25 minutes until cheesy & bubbly.

{I sprinkled mine with paprika and cayenne pepper for a little kick.
Next time I might add some cilantro for freshness..... YUMMY!}

Quick Balsamic Chicken

I am so on a balsamic kick right now. Ever since my hubby took me to Buca di Beppo for a date and they served that amazing bread with the best olive oil & balsamic vinegar ever...... yeah, can't get enough!

I found this chicken recipe online, made it, and used the chicken to top salad. Oh my goodness, I have a new favorite! And it couldn't be easier. Here goes:

Quick Balsamic Chicken



INGREDIENTS:
1 lb chicken tenders
1/2 cup - 3/4 cup balsamic dressing

DIRECTIONS:
[1] Pour dressing over chicken in a 13x9 pan.
[2] Bake at 350 for 20-25 minutes.

YUM!

Easiest Dinner Ever

I haven't had much luck trying anything too extravagant in the kitchen lately, being busy with a sick kiddo and lots going on... but I decided to do an old standby with a new trick for dessert that I saw in my Gooseberry Patch cookbook.... and it came out as the easiest dinner ever! But oh so yummy!

Pigs in a Blanket
w/ Broiled Pineapple Slices



Pigs in a Blanket

INGREDIENTS:
1 tube crescent dough {I use reduced fat}
4 light hot dogs, cut in half
4 slices of american cheese, cut in half

DIRECTIONS:
Roll each triangle of dough around a hot dog half and cheese half.
Spread out on a cookie sheet.
Bake at 375 for 20 minutes.




Broiled Pineapple Slices

INGREDIENTS:
4-5 slices fresh pineapple
1/4 cup brown sugar
1 tbsp cinnamon

DIRECTIONS:
Sprinkle each slice with brown sugar & cinnamon.
Broil in oven until bubbly and warm.



Serve these with veggie chips (thank you, Central Market) and you have the easiest dinner ever! Approved by hungry Mommys, Daddys, and one year old toddlers! :)

Football Chili!

Sundays at our house almost always = football. And along with football = yummy food!

Today was no exception. I put this chili in our crockpot before leaving for church and came home to a house that smelled insanely good. I'm talkin', could smell it from outside the front door, smellin' good!

I am most proud of this recipe because it is my very own recipe. ;) Enjoy!

Megan's Football Chili

INGREDIENTS:
2 lbs lean ground beef; cooked
1 {15 oz} can tomato sauce
2 {15 oz} cans diced tomatoes, I use "chili ready"
1 {14.5 oz} can rotel, I use "lime & cilantro"
1 packet slow cooker chili seasoning mix

DIRECTIONS:
Mix all ingredients well in a crockpot. {Do not drain tomato cans} Cook on LOW for 8 hours.

Mmm, Avocado Goodness!

I absolutely LOVE avocado. You could pretty much put it in ANYTHING, and I would eat it. :) When I saw this recipe, I knew I HAD to try it. How yummy!

Avocado Chicken Salad



INGREDIENTS:
shredded cooked chicken {I use this trusty crockpot recipe}
2 avocados, peeled & diced
cilantro, I use 1/2 bunch chopped
green onions, I use one long stem, chopped
lime juice, I used the juice of 1 lime
salt & pepper

DIRECTIONS:
You choose the amounts that mix well and taste good to you. :)
{I could even add some jalapeno to this too, honestly.}

Stir it all together and place in fridge for at least 15 minutes so the flavors can mingle.

Eat plain, or in wraps, on my fav, quesadillas!

YUM!