Chicken Ranch Enchiladas (Crock-Pot)

D*E*L*I*C*I*O*U*S

Ingredients

• 1 Packet of Taco Seasoning
• 1 Packet of Ranch Dressing
• 1 Can of Low Sodium Chicken Broth
• 1 lb of Chicken Breast
• Whole Wheat Tortillas
• 2 Cups of Shredded Pepper Jack Cheese
• 1/2 Cup of Light Ranch Dressing
• 1/2 Cup of Salsa

{The next time I think I will also add a chopped onion, chopped bell pepper and a can of chopped chilis to the crock pot}

Directions

• Put chicken, taco seasoning, ranch mix & chicken broth in crock-pot & cook for about 6 hours on low. I shred the chicken after about 4 hours.
• Divide the chicken and cheese between the tortillas, roll them up & place in a greased 9X13 baking dish.
• Bake on 350 for about 20 minutes
• In a small bowl combine ranch and salsa. Pour over the enchiladas before serving.
• Enjoy!

I have been horrible at taking pictures lately!! I served ours with mexican rice and refried beans.

Chicken Pesto Stuffed Shells

This was one of those recipes that I was iffy about but OMGEE they were good!!!They were also a good pick-up & go food that could be good for a party.

 Ingredients

{all are rough estimates}

• Jumbo Pasta Shells {cooked aldente, they finish cooking in the oven}
• 4-5oz of  Cream Cheese
• 2 Cups Shredded Chicken
• 1.25 Cups Shredded Parmesan Cheese
• 3TBSP Pesto Sauce
• 1/2 TBSP Minced Garlic
• Salt/Pepper to Taste

Directions

• In a large bowl combine all ingredients except 1/4 cup of cheese and shells.
• Fill the shells with the mixture and place into a baking dish.
• Sprinkle the remaining 1/4 cup of parmesan on top of the shells.
• Bake on 350 for around 30 minutes.
• Enjoy!

Last weeks food (plus lots of pictures)

I again went off track with my menu, but hey I'm a mom things change by the second :)

Spaghetti squash with chicken sausage & veggies. It was DELISH, the hub liked it a lot more than I expected.

Meatloaf for meatloaf haters. Dont be fooled by the way it looks, it was really good & that comes from someone who absolutly hates meatloaf.

Wednesday night C's Deeka came and took her out on a date

       One night we had YoCool (okay 3 nights but who's counting?)

           

Sunday night we had pulled zesty bbq chicken

I started off my day today with a Green Machine Smoothie

Stuffed Zucchini

Over the weekend I stopped into one of my favorite little veggie stands, Spider Hill Farm. They also sell fresh meat, cheese, eggs, ice cream, milk, sweet tea, dressings, jams & the list goes on! I went there to get squash, onions, tomatoes and zucchini for the week since at the grocery they always look bad & are triple the price. The only zucchinis they had were HUGE, I mean unbelievably HUGE! Every time I stop in it's the same lady working and she asked me what I planned on doing with them this time around and I told her roughly what i had planned for the upcoming week, she mentioned stuffing them since they were so big... why do I never think of these clever ideas on my own? So Stuffed Zucchini made it to the weekly menu & it was yummy!!

I used....

• 1lb ground turkey
• 1/2 onion
• 1 green bell pepper
• 1 cup of mushrooms
• 1 EXTRA large zucchini
• 1 can diced tomatoes
• 1/2 can black beans
• 1/2 can of tomato sauce
• olive oil
• reduced fat mozzarella cheese
• 1/2 cup of dry white wine
• taco seasoning
• 1/4 cup egg beaters (1 egg)

1. Preheat the oven to 375
2. Chop/dice onion, pepper & mushrooms. Saute in a small sauce pan with olive oil
3. In a larger sauce pan add meat, beans, tomatoes & wine. Cook until meat is browned. Drain
4. Once the meat and veggies are done, combine them in a bowl and mix with tomato sauce, taco seasoning & egg.
5. Cut zucchini length wise and spoon out insides. Mine were so big it left about .75 if an inch of zucchini so i didn't use any of the insides.
6. Place the empty zucchini "shells" in a baking dish (I used 9x13) and fill with filling.
7. Bake until zucchini the softness you like. Add cheese for the last few minutes.