Thai Chicken Pizza

I saw this post in Clean Simple Foodie yesterday (follow her!), and I had to try it last night. And oh.my.gosh. If you love all things Thai and peanut sauce, you will LOVE this! I admit...I thought the sauce sounded a little strange, but it was perfect! The combination of flavors was awesome, and my whole family devoured the pizza. I also used this dough recipe because I didn't have the Kodiak Power Cake Mix, but I want to try her dough recipe too! (Found here) Try it out!

Ingredients:

For the sauce:

1/4 C salsa

2 tsp honey

2 tsp lite, low sodium soy sauce

3 Tbsp. peanut butter

Toppings: (pick and choose what you like)

Mozzarella Cheese
Parmesan Cheese
Chicken
Shredded carrots
Cilantro
Crushed Peanuts
Bean Sprouts
Red Onion

Directions:

Combine sauce ingredients and pour on baked crust.
Add favorite toppings, and broil on high for 2-3 minutes (or until cheese melts).

Super simple and so so yummy!

Enjoy! 

Chicken Fajita Soup

On Sunday Six Sisters Stuff had this recipe on their blog and it just so happened that I hadn't been shopping for Sunday dinner, nor had I planned what I would be making when I saw this. I had everything I needed and it was a huge hit with my family!! Tis the season for warm, yummy soup!!

You will need:

1 lb boneless, skinless chicken breasts
2 cans Cream of Chicken Soup
1 cup salsa
2 cups corn (frozen or canned)
1 can black beans, rinsed and drained
1 1/2 cups water
1 tsp. cumin
1/2 tsp. dried cilantro (optional)
Toppings (if desired)

**Spray crock pot with Pam and put the chicken on the bottom.
**In a separate bowl, mix together cream of chicken soup, salsa, corn, black beans, water, cumin, and cilantro. Pour over chicken in crock pot. 

**Cook on low for 4-6 hours (or high for 2-3 hours). 

**You can remove chicken and shred using 2 forks. (I just shredded it while still in the crock pot with the soup mixture because I'm lazy like that.)

**If you took the chicken out to shred it, put it back in. 

**Serve with shredded cheese, avocados, tomatoes, sour cream, tortilla chips, etc!

White Chicken Enchiladas

This here was one of those recipes floating around on Facebook that I just knew I had to try! I was NOT disappointed and hope you won't be either!!

(Recipe from here: http://www.tastebook.com/recipes/3043084-White-Chicken-Enchiladas?full_recipe=true)

• You will need:
• 10 soft taco shells
• 2 cups cooked, shredded chicken
• 2 cups shredded Monterrey Jack cheese
• 3 Tbsp. butter
• 3 Tbsp. flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 (4 oz) can diced green chiles. 

DIRECTIONS

• 1. Preheat oven to 350 degrees. Grease a 9x13 pan
• 2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan. 
• 3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly.
• 4. Stir in sour cream and chilies, but don't boil it!
• 5. Pour over enchiladas and top with remaining cheese.
• 6. Bake 22 min and then under high broil for 3 min to brown the cheese.

Chicken Cordon Bleu Casserole

Where have those dang Howe girls been? Well, let's see.... We have been

*Camping

*Swimming

*Splash Padding

*Shopping

*Lounging

*Eating

*FaceTiming

*Etc...

Basically, we have been doing nearly everything we can before 3 of the 4 of us head back to school aka work and the other one sends her cutie off to 1st grade! We have, however, also borrowed a few recipes off good ol' Pinterest! Now it's time to share a recent one that we really liked! This little beauty came from Six Sisters Stuff. I'm pretty sure we've used their recipes before. All the credit goes to those ladies, but in case you are unfamiliar with their blog we are sharing their recipe over here.

You will need:

1 box of chicken flavored stuffing

1 small can  of Cream of Chicken Soup (Campbell's will always rank #1 in my book!)

1 Tbs. Dijon Mustard
3-4 boneless, skinless chicken breast, cooked and cut into bite-sized pieces

3 C. fresh broccoli florets
2 C. cooked, chopped ham (I actually used lunch meat that I chopped up)
6 slices of Swiss cheese

**Preheat oven to 375ºF.  

**Prepare stuffing as directed on package.  

**Mix soup and mustard in medium bowl then stir in the chicken, the broccoli, and the ham. 

**Pour/spread into 2-qt. (square) casserole dish sprayed with Pam top with cheese slices and stuffing.  **Cover with tinfoil and bake 35 to 40 minutes or until heated through.

Creamy Pesto Chicken & Bow Ties

Is anyone out there still checking this poor, poor, neglected blog? We have been slacking big time, but I am here to give you a simple, delicious dinner recipe. Lucky for me I actually looked at the back of the Campbell's Cream of Chicken Soup can when I was making dinner and decided to tear off this recipe for future reference. We tried it out at my mom's house when both Candice and Mindy were there and we were all fans and definitely thought it was worth sharing with you--just in case you had never tried it before! So, here goes!

(source)

You will need:

2 Tbs. butter

4 chicken breasts (cut into cubes)

1 can (10 3/4 oz) Cream of Chicken Soup

1/2 C. pesto sauce (I just bought a small jar by the pasta sauces)

1/2 C. milk

3 C. bow tie pasta, cooked & drained

**Heat butter in a skillet over medium-high heat. Add chicken and cook until well browned.

**Stir soup, pesto sauce, and milk in skillet and heat to a boil. Reduce heat to low. Cook 5 minutes or until chicken is cooked through. 

**Stir in pasta and cook until mixture is hot and bubbling.

There ya have it! Quick, easy, and delicious!!

BBQ Lime Chicken

you. guys.

i found this recipe last week, and i couldn't wait to try it. it came from this blog and oh my gosh. it was to die for.

to. die. for.

you know you've done it when your husband (who is very mellow about ev-e-ry food and describes everything as 'okay.') says, "babe. baaaaaaaabe" between every single bite. 

trust me. try it tonight!

another bonus is that the ingredients are things you probably already have in your pantry. the sweetness of the honey, the salty of the soy sauce, and the zestiness of the lime are the perfect, mouth-watering combination.

you need:

2 boneless, skinless chicken breasts (you can do whole breasts or kabobs. we did whole) (also, i had plenty of marinade. you could easily do 4 breasts)

3 tbsp. soy sauce

2 tbsp. honey

1 tbsp. vegetable oil

juice of 1 lime

1 tsp. minced garlic

mix together, and marinate chicken for 3+ hours. bbq on medium-high until white throughout. salivate, eat, die, repeat.

ready...go!

sweet & sour chicken

recently, a reader emailed us to ask if we had a sweet and sour recipe. i couldn't believe that i hadn't posted this one yet! i found this in our hometown community cookbook, and i'd actually forgotten about it until i saw that email. this is super quick and easy, and when i made it the other night we were reminded why we used to love it so much. it's delish!

ingredients:

1/2 cup brown sugar

1 tbsp. corn starch

1 can pineapple tidbits

1/3 cup white vinegar

1 tbsp. soy sauce

2 boneless, skinless chicken breasts--cubed and cooked

in a medium sauce pan, whisk together brown sugar and corn starch. when blended, add pineapple (with the juice), soy sauce, and vinegar. boil on medium-high heat for about 10 minutes. add chicken and serve. 

i served it over some homemade fried rice and with a bowl of egg drop soup. who needs a chinese restaurant when you can create your own?? ;)

Cheesy Chicken Enchilada Pasta

Hello! Hello! I am here to amaze and wow you by sharing a wonderful new recipe! If  you like pasta and you like chicken enchiladas, well my friends, this recipe is for you! All credit goes to my fabulous, amazing,  neighbor Krista and her delicious blog Budget Gourmet Mom this was one of those recipes I knew I had to try as soon as it showed up in my RSS feed! I was NOT disappointed! Matt kept saying after every bite how good it was and as soon as he was done told me he couldn't wait until lunch the next day, so he could eat it again! Mmmm mmmm this was too GOOD not to share!!!

Stop over and check out Krista's blog and leave her some love if you try this one out!

 (picture from here)

 You will need:

1 lb bow tie pasta

2 chicken breasts, cubed and cooked

1 - 10 3/4 oz can cream of chicken of soup

1 - 4oz can diced green chilies

2 cups sour cream

1 small onion, diced

1 small can black olives, sliced

3 cups cheddar cheese, shredded

Enchilada Sauce:

1 - 8 oz can tomato sauce

1/3 cup water

1 tsp chili powder

1/4 tsp dried oregano

1/4 tsp cumin

1 clove garlic, minced

I got my enchilada sauce cooking first--it's SO delicious!! First of all I didn't know you could make your own so easily, second of all I had no idea it would be so YUMMY!!

**In a small saucepan mix all of the ingredients and bring to a boil, stirring occasionally. Cook for a few minutes for the ingredients to blend. Pour over the enchilada pasta or store in the refrigerator for later.

**Bring a large pot of water to boil and cook the pasta. 

**While the pasta cooks in a large bowl mix the soup, green chilies, sour cream, onions, olives and 1 cup of shredded cheese.

 **Once the pasta is al dente fold it into the soup mixture along with the cooked chicken.

**Pour into one 9x13 baking dish or two smaller rectangular dishes (she uses the disposable ones for freezing).

**Pour over enchilada sauce and sprinkle with the remaining cheese.

**Bake at 350° until cheese is melted and it's heated through, mine took about 20-25 minutes!

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chimichangas

 image

so i posted this on my blog a few years ago. i just had an apostrophe (i think you mean an epiphany); lightning has just struck my brain. i realized that these babies have yet to grace howe to cook with their presence. these things are a jewel. growing up, we all always requested these for our birthday dinners. my mom hated to make them, but i don't know why because they are suuuuper easy. and so good. and almost restaurantish if you turn on some mexican tunage and put on a sombrero.

you need:

-meat (i use round steak. it's yummy and super cheap. my sister uses chicken. do what you want. just put it in the crocker all day so it shreds easily)
-tortillas (the thinner the tortilla, the better. the super thin lynn wilson ones work well. plus, they're cheap!)
-refried beans (mine are straight out of a can. I know some people make them themselves. and i'm classy, but i'm not that classy.)
-shredded cheddar cheese
-oil (this is for frying, so you'll need a lot)

so once your meat is cooked and shredded, heat up a tortilla in the micro for 10 seconds or so. then, layer it down the middle with refried beans (smear them around), meat, and plenty of cheese. like so:
next, fold it up like a little burrito (or chimichanga. ha!). fold the short sides in so they're on the meat, then fold up the other sides. looks something like:
finally, after you get over how classy i am with my half-painted black nails, pinch your chimi between your tongs and place in oil. your oil needs to be really hot. it will look something like:

hold it in there until it's golden brown (10ish seconds).

voila! serve with sour cream, guacamole, and salsa. yuuum.

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mexican chicken tacos

okay. this is serious business. i'm dying over these babies. this recipe has no name, so i just made one up. it is originally this recipe, but i wanted a crock-pot version and i didn't have tomatoes. so here's what i did.

no picture today. it basically looked like this except the chicken was shredded instead of chunked. it really is the same recipe, just crock-potted. convenient, eh?

ingredients:

2 chicken breasts

1 can petite diced tomatoes

2 green peppers, diced

1 can black beans, drained and rinsed

1 tbsp. cumin

1(ish) cup salsa
1/2 pkg. cream cheese

throw it all in the crock and cook on low all day. shred chicken and serve in tortilla with cheese, avocado, and sour cream, or with chips. yum. 

we had it last night, and i had it for lunch today. and i'm wanting it again. so simple. so yummy!

dorito chicken casserole

alright. so here's the deal. sometimes, the title of a meal just sounds gross. like this one. right? well don't you turn your nose up just yet. listen. try it. and then judge from there.

i found this recipe on this blog, and i immediately wanted to try it. do i love doritos? yes. chicken? yes. all things cheesy? yes. all things mexicanish? yes. so it was a win-win for me. and we loved it! not kidding. i expected the doritos to go soggy, but they didn't at all. instead, they baked onto the pan and stayed crispy. awesome, right?

source

what you need:

2 boneless, skinless chicken breasts, shredded (i cooked them in the crock pot all day so they'd shred easily)

1 can cream of chicken soup

1/2 cup sour cream

1/2 cup milk

1 can rotel

1/2 pkg. taco seasoning

1.5 cups shredded cheddar cheese

1/2 bag nacho cheese doritos

mix everything except the doritos together. line a 8X11 (i think that's the size. i could have made that up) baking dish with crushed doritos. layer half of the chicken mixture on top. put another layer of crushed doritos, the rest of the chicken mixture, and shredded cheese. cover with foil and bake on 375* for about 30 minutes.

yum. like i said. try it and THEN you can judge :)

cheesy chicken spaghetti

maybe we'll just not post a recipe for a week or more and only provide you with meal plan mondays.

oh. wait. we just did. oops! well to make it up, here's a good one for you! and...i'm working up some halloweenish recipes to get you pumped for your halloween bash. look for those! 

i originally saw this recipe on pinterest. it was labeled as a crock-pot recipe, so i pinned it without even reading the details. once i did read the details, i saw that a crock-pot was in no way involved. but by that point, i was already all sorts of excited about trying it out.

let me say...yum! we loved it. it tastes like a southern, comfort food (because i know what that is. as if i've ever been south of colorado), which the original blogger says it is. it is a good meal for a cold or rainy day. it's warm and filling and just plain good. it comes from this blog, which is where i got the picture from. as always, i modified and changed it to what worked for me. you can do the same if you'd like. :) here's my version. ps, it seems like a lot of steps, but it's really fast and simple to put together:

you'll need:

2 boneless, skinless chicken breasts

1 12 oz. pkg. spaghetti

1 16 oz. pkg. velveeta cheese

1 can cream of chicken soup

1 can chicken broth

1 cube butter

1 green pepper, diced

cook your chicken in the crock-pot (i lied! a crock pot is involved!) all day with about a half a cup of water. when it's cooked, shred with a fork. set aside. (you could shred a rotisserie chicken or cook it in a frying pan and shred).

cook spaghetti. i added a sprinkling of chicken bouillon to the water i cooked my spaghetti in, but i don't know that it really made a difference. while pasta is cooking, saute green pepper in butter until pepper is soft. 

in a microwave-safe bowl, combine chicken broth, velveeta, and cream of chicken, and microwave on high for 7-9 minutes (or until cheese is melted and mixture is smooth), stirring every 2-3. when mixture is combined, mix it with the noodles, butter/pepper, and chicken. stir together. 

at this point, because i was leaving the house, i threw it in a pammed crock-pot on high for about an hour and a half. or, you can pam a 9X13 and cook it at 350* for 45 minutes.

it turned out suuuper cheesy, so i might only use 3/4 the block of velveeta. then again, maybe not. as my bro-in-law says, "you can never have too much cheese!" :)

Crispy Southwest Chicken Wraps

Oh, Pinterest! How can I be so addicted to you? Probably because you help me find delicious meals to make as well as a million holiday/birthday/craft ideas that I will never get around to actually doing anything about. But, I digress... I found these little beauties and knew I had to have them! Matt and I thought they were pretty darn delicious, I'm sure we'll have them again before too long. Hopefully you'll like them too!

(This recipe and picture came from here.)

1 cup cooked rice, warm or at room temperature

1 cup cooked, shredded chicken

1 can black beans, rinsed and drained

1 green onion, finely sliced (white and green parts)

1/2 red or green pepper, diced

1/4 cup fresh cilantro, chopped

juice of 1 lime

1/2 tablespoon chili powder

1 teaspoon ground cumin

1/2 teaspoon garlic salt

2 cups shredded cheese (I used a combination of monterey jack and sharp cheddar)

Sour cream (optional)

6 burrito-sized flour tortillas

**Mix rice together with chili powder, cumin and garlic salt. Add remaining ingredients except for cheese and sour cream. Sprinkle cheese over tortillas, leaving 1/2-inch border around edges, then arrange chicken and rice mixture down the center of each tortilla.  I dotted the cheese with about 1-2 tablespoons of reduced fat sour cream before arranging chicken and rice mixture down the center – it made the wraps nice and creamy. Roll stuffed tortillas, leaving edges open. Spray the tortillas all over with cooking spray.

**Heat a large non-stick skillet (or griddle) over medium heat for 1 minute. Arrange 2 wraps, seam-side down, in pan and cook until golden brown and crisp, about 2-3 minutes per side. Transfer to a plate and repeat with remaining wraps. 

Delish!

Mexican Lasagna (Chicken)

Hello out there! I just HAD to send this new recipe your way after trying it out last night. I got it from the Scrumptious Sister blog a while ago but haven't gotten around to making it. However, last night I made it for my family and it's totally worth passing on! One of us sisters has already posted a different Mexican Lasagna recipe but that one contains ground beef, but for chicken lovers like me this one's a winner!

(I even borrowed their picture from here)

Here's what you need:

Cooking Oil Spray

6 Corn Tortillas, cut into quarters {I used 4 flour and cut them into strips}
1 Large Egg
1/4 Cup Milk
1/4 Cup Sour Cream
1 Cup Mild Chunky Salsa
1 lb Chicken Breast, cooked and shredded
4 oz Cream Cheese, half inch cubed
2 Tbsp Fresh Cilantro, chopped
3 Scallions chopped {I didn't use any}
1 Tsp Salt
2 Cups Mexican Cheese Blend (or a blend of Monterey Jack and Mild Cheddar), divided

**Preheat oven to 350 F°.
**Place the quartered tortillas on an oil sprayed baking sheet, then spray the tops with additional oil.
  **Bake for 5 minutes, remove and set aside.
  *In a large bowl, whisk one egg. Add the milk, sour cream, salsa, shredded chicken, cubed cream cheese, cilantro, scallions and salt. Stir to combine.

**Arrange half of the par-baked tortillas on the bottom of an oil sprayed 7×11 baking dish. Layer half the chicken mixture on top of the tortillas, then layer 1 cup of the cheese blend on top.

**Continue to layer the rest of the tortillas on top, followed by the remaining chicken mixture and cheese.
  **Bake uncovered for 35 minutes.

 SOOOOO yummy!