Monday, October 25, 2010

Pumpkin Pie Dip

I made this for playgroup tomorrow and I might have to make another batch! Me and Josh have been eating it with apple slices and it is SOOO good!!!


1 (15oz.) can pumpkin puree
8 oz. block of cream cheese
2 (7oz.) containers of marshmellow creme
1 1/2 tsp. cinnamon


Soften the cream cheese and then combine all the ingredients in a mixer and mix until combined! Serve with apple slices, gingersnaps, or graham cracker sticks. It's so good you might end up eating it with a spoon!


Tuesday, October 12, 2010

Slow Cooker Chicken Enchilada Soup

Easy, delicious, and only 250 calories per serving. I'm not even kidding.

1 can diced tomatoes
1 can corn
1 can green chiles
1 can of chicken broth
1 packet of taco seasoning mix
1 lb. chicken
1 cup sour cream
shredded cheese (for serving)
tortilla chips

Oh and you could also add black beans or olives! Beans give Josh TERRIBLE heartburn so we like to steer clear of that.


Boil your chicken till it's done. Shred and set aside. Pour everything from tomatoes to seasoning mix in your crockpot. Add the chicken. Cook on low for 2-3 hours. Stir in sour cream right before serving. Garnish with cheese and chips!


Wednesday, October 6, 2010

Beef Enchiladas

I've been on an enchilada kick lately, so we have this once a week. It's so good and easy! Oh and you could also substitute chicken for the beef!

flour tortillas(I used 6 of the smaller sized ones)
1 lb. of ground beef (I actually used venison last night, because we have a whole freezer full of it!)
1 4oz. can of diced green chiles
1 10oz. can of enchilada sauce
1/4 cup of sour cream
packet of taco seasoning
lots of shredded cheddar

Brown your ground beef with the green chiles. Drain. Put a few Tbsp. of enchilada sauce in the bottom of your square pan. Mix the sour cream with the rest of the enchilada sauce in a saucepan over medium low heat. (Or microwave it, you just want it to be hot.) Take a tortilla, put a couple of spoonfuls of the meat mixture in and sprinkle some cheese over the top. Roll up and place seam side down in the pan. I usually have some ground beef left over so I just pour that over the top of the enchiladas, then I pour the sauce, and then I top with about a cup of shredded cheddar. Bake for 20-30 minutes at 375!


Sunday, October 3, 2010

Sausage Bake

This is my go to 30 minute meal, my go to company's coming dinner, and a meal that just says fall to me. It's so easy and so good! Try it!

1 lb. smoked sausage
1 red pepper
1/2 onion
2 medium yellow squash
olive oil

Preheat your oven to 375. Cut the sausage and veggies into chunks and toss them in the olive oil, then season with salt and pepper. Bake for 30-40 minutes.