Angelhair Shrimp Scampi

I found this recipe on Southern Living's website, and it looked so delicious I had to try it. I put a couple changes to it, and it was really, really good. The hardest part is peeling the shrimp, which, if you can get the seafood guy at the store to do it for you, that's even easier. I decided to eat this with a glass of white wine (hubby opted for a beer), and felt all grown-up and sophisticated while we ate it. SO GOOD!

You will need:


-1 lb large raw shrimp (31/35 count) *the seafood department was already closed at Krogers, so I bought a frozen bag and thawed them out and removed the tails (which I actually liked better because the frozen bags have 2 lbs of shrimp, so I froze the remaining 1 lb to have for another meal
-1 (12oz) bag angelhair pasta
-1/2 cup butter
-3 garlic cloves minced (I used the pre-minced jars)
-1/4 onion, finely chopped
-1 tsp dried italian/herb seasoning
-1 tsp Worcestershire sauce
-1 tbsp fresh lemon juice *I added a little lemon zest too*
-1/4 grated parmesan and romano cheese (I used the parm/romano combo)
-1 tbsp chopped parsley

1. Prep shrimp (peel and devien)
2. Cook pasta according to directions (I always add a little olive oil in the pasta water so the noodles don't get sticky
3. Melt butter in skillet on med-high heat. Add onion and garlic and saute 3-5 minutes
4.Stir in Italian seasoning and Worcestershire sauce and reduce heat to medium
5. Add shrimp. Cook, stirring occasionally 3-5 minutes or until pink
6. Stir in lemon juice (and zest if desired)
7. Toss shrimp mixture with pasta
8. Sprinkle with cheese and parsley

Chicken Tortilla Soup

So, the last few weeks I've had this craving for a big bowl of tortilla soup. I'm not really that big of a "soup" person, but I do love some yummy tortilla soup. I searched several different sites and finally found one off of Southern Living (from a 1998 article) that looked easy and quick enough. I changed it up a little, and did a crock pot version, and let me just say that this will FOR SURE be one of my favorite recipes, it was SO GOOD. I can't stress to you enough how quick and easy this was....with so much flavor! I'm not big on leftovers, and I devoured the rest of it for lunch the next day....almost better heated up!

I played it safe with the spices b/c the kids were eating too, but you could definitely kick it up a notch if you want. When I make it again I think I will add some black beans and cilantro, lots of possibilities. The recipe called for baked corn tortilla strips to garnish, so I went ahead and tried them. They were easy enough, but honestly I think a few crushed tortilla chips on top would work just as well, and be just as tasty! We topped ours with shredded Mexican cheese....so good!

Chicken Tortilla Soup

You will need:
-rotisserie chicken, shredded (I used almost the whole thing)
*you could boil your own chicken, but this is so much easier and flavorful
-2 cups frozen corn, thawed
-1 onion chopped
-1 1/2 tsp minced garlic ( I buy the pre-minced garlic in the jar)
-2 cans chicken broth
-1 can tomato sauce
-1 can diced tomatoes and green chiles, undrained
-1 tsp salt
-2 tsp cumin
-1 tsp chili powder
-1/8 tsp ground red pepper ( I just sprinkled in a little)
-1/8 tsp black pepper
-1 bay leaf
-1/2 cup water

*Combine everything into your slow cooker and stir. Cover and set on high for 3-4 hours. Warm until ready to serve.....Make sure to take out the bay leaf before serving!

*For tortilla strips: Pre heat oven to 375. Cut 4 corn tortillas into strips and arrange on foil lined baking sheet. Bake for 5min. Stir around and bake for 5 more minutes or until crisp. Enjoy!

Cheddar Macaroni Beef Casserole

I got this recipe off of Kraft Food's site, they have so many easy recipes that are so good! It is soooo easy to make, you could definitely whip this up in 15 minutes after a day's work and feel good about it. It kind of reminds me of a Hamburger Helper meal, even though I HONESTLY have NEVER had a hamburger helper before.....I guess I was deprived growing up!

1 pkg. (7-1/4 oz.) KRAFT Macaroni & Cheese Dinner

1 lb. lean ground beef

1 can (14-1/2 oz.) Italian-style stewed tomatoes, undrained

1/2 tsp. dried oregano leaves**I didn't have any oregano, so I just sprinkled a lot of my dried italian seasoning into the mixture and it was just as good

1/2 cup KRAFT Shredded Cheddar Cheese

HEAT oven to 400ºF.

PREPARE Dinner as directed on package, omitting the butter. Meanwhile, brown meat in large nonstick skillet on medium-high heat; drain. Add tomatoes and oregano; mix well. Bring to boil.

ADD meat mixture to Dinner; spoon into 9-inch square baking dish. Sprinkle with Cheddar.

BAKE 10 min. or until Cheddar is melted and casserole is heated through.

Chicken Pot Pie

I got this recipe from a friend a few years back (I believe off of the Kraft Food site), and it has proven to be one of our favorites. Nothing says comfort like a yummy chicken pot-pie, and this one is super easy!

Chicken Pot Pie

You will need:
-2 Tbsp zesty italian dressing (I used Kraft)
-4 boneless/skinless chicken breasts (cubed)
-2 cups frozen mixed vegetables (I used one regular sized bag of mixed peas, carrots, corn, and green beans)
-1 can cream of chicken soup
-4 oz velveeta cheeese, cubed ( I use a little more)
-1 sheet frozen puff pastry, thawed
-1 egg, lightly beaten

*to thaw puff pasty allow it to sit out on counter for about 30 minutes covered w/ plastic wrap.....or, if you know you'll be making this, let it thaw in the fridge overnight!

*preheat oven to 400
*heat italian dressing in a skillet, add chicken and cook 5min or until cooked through
*stir in vegetables, soup, and velveeta cheese
*spoon into a greased 9 inch square baking dish
*unfold pastry sheet and place over chicken mixture
*fold under edges of pastry and press sides onto top of baking dish to seal
*brush pastry w/ beaten egg
*cut several slits in top of pastry to allow steam to escape!!!
*bake 30 minutes or until golden brown (let stand for a few minutes before serving so it will be easier to cut) Enjoy!

Creamy Banana Pudding

This is the best banana pudding recipe I've come across, and I'm pretty sure it was one of those that came on the back of the cool whip container lid...who would of thought? This is one of my favorite deserts to bring to a get together because it's always a crowd pleaser....unfortunately, there's usually not any leftovers to take home! This stuff will be gone in no time!

You will need:
-1 14 oz can sweetened condensed milk
-1 1/2 cups cold water
-1 (4 serving size) package instant vanilla flavor pudding mix (I use JELLO brand)
-2 cups (1pint) whipped cream (I used light cool whip)
-36 vanilla wafers
-at least 4-5 ripe bananas

-In a large mixing bowl combine condensed milk, and cold water. Add pudding mix and beat with mixer until just well blended. Put in fridge to chill for at least 5 minutes.
-After chilling, fold in whipped cream
-Spoon 1 cup of pudding mixture into glass serving bowl
-Top with vanilla wafers, then bananas. Repeat layering twice (pudding, wafers, bananas), ending with the pudding on top. Sprinkle crushed wafers on top or arrange another layer of vanilla wafers if you prefer. Enjoy!

CHICKEN AND GREEN CHILE ENCHILADAS

This recipe popped up on my email from Southern Living a few weeks ago and it looked so good, I had to try it out. THESE WERE SO YUMMY! I've tried several different enchilada recipes before, and these were by far the best! I used a rotisserie chicken to make it a little easier and it was perfect. This is definitely going to be one of our new favorites!

Chicken and Green Chile Enchiladas

You will need:
-3 1/2 cups cooked chicken (I used a whole rotisserie and shredded it)
-onion (I used about 1/2 onion, chopped)
-minced garlic (about 2 Tbsp)
-2 (4 oz) cans chopped green chiles
-1 Tbsp fresh cilantro
-3 (10 oz) cans enchilada sauce
-2 cups shredded Mexican cheese
-8 (9inch) burrito size flour tortillas

*Preheat oven to 425
*Saute onion and minced garlic in pan on med heat until tender w/ a little olive oil
*In a large bowl stir together: onion/garlic mixture, chicken, green chiles, fresh cilantro, 1 1/2 cups enchilada sauce, and 1 cup of the cheese
*Spoon about 1/2 cup chicken mixture down the center of tortillas; roll tortillas, and place seam sides down, in a lightly greased 13x9 inch baking dish
*Pour remaining enchilada sauce over tortillas.
*Sprinkle with remaining 1 cup cheese
*Bake COVERED w/ foil for 20 minutes. Uncover and bake 5-10 min more until cheese melts

Spicy Roasted Chicken Breasts with Asparagus and Tomatoes

I saw this chicken recipe on the food network a few weeks ago and knew I had to try it because it looked so yummy. It's one of Paula Deen's sons recipes....I bought their cookbook last year and so far everything I've made out of it has been awesome. These chicken breasts are delicious and so simple...it took all of 5 minutes to prepare! I made an extra one for my lunch, and it was just as good the next day!

I'm also adding Kevin's lemon asparagus and tomato recipe. He came up with this dish a few months ago, and I keep asking him to make it over and over. Kevin loves asparagus and I honestly have never been a fan of it...until now. I asked him to tell me step by step instructions, and it was a little "difficult" to get it out of him, but here's the best I can do to re-create it.....

Spicy Roasted Chicken Breasts

You will need:
-1/2 cup mayonnaise
-2 lemons, zest finely grated (I also added a squeeze of the lemon juice)
-2 tsp paprika
-1 tsp celery seeds
-1tsp salt **I totally forgot to add salt and pepper (no idea why) and it was still great
-1tsp ground pepper
-pinch of cayenne pepper
-4 boneless skinless chicken breasts (I used only 3)

Preheat oven to 425. Line a rimmed baking dish w/ foil.
-In a small bowl, stir together all ingredients except chicken breasts. Arrange chicken on baking sheet and slather mayonnaise mixture over chicken. (I ended up using my hands...that's what Paula Deen did). Bake until juices run clear about 20-25 minutes

Lemon Asparagus and Tomatoes

You will need:
-Asparagus (he used a full bushel) cut into 2 inch pieces
-2 Tbsp butter
-6 Roma tomatoes
-2 lemons
-salt/pepper
-minced garlic

Melt butter in skillet on med-high heat. Add garlic and cook for one minute. Add asparagus and saute with butter and garlic for a few minutes. Add salt and pepper. Add chopped Roma tomatoes. Cover and cook until asparagus is tender (we like ours pretty tender with just a little crunch). Add lemon zest and lemon juice to skillet and stir. Remove from heat and serve!