My boyfriend has been wanting enchiladas for awhile now.  I came across this recipe  while perusing Pinterest the other day, and thought it sounded simple enough.  I made it tonight, and the results were astounding.  Simple, delicious flavor.  We are not big fans of spicy in this household, and this had just enough of the green chilies to give it some oomph, but not too much for our fragile taste buds.   Even the kids enjoyed it! 

  We put some chicken breasts in the crock pot with a bunch of taco seasoning on high for about 4-5 hours this afternoon, then shredded it to use for this dish.  I highly recommend this!   The recipe originally calls for Monterrey Jack cheese, but since I didn't have that I used the cheddar and mozzarella mix, which I thought tasted fantastic, and so did everyone else.    I imagine you could use just about any kind of cheese that your family enjoys and still have a wonderful outcome.  I am thinking some of those bags of the Mexican cheese blends next time....  


Ingredients:

• 10 soft burrito shells (I used flour, I imagine corn would be good, too)
• 2 cups cooked, shredded chicken
• 1 cup cheddar cheese
• 1 cup mozzarella cheese
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 4-oz can diced green chilies
• 1 cup sour cream

Directions:

1. Preheat oven to 350*F.
2. In a large bowl, combine the shredded chicken and 1/2 cup of each of the cheeses.   Spread the mixture evenly among the tortilla shells.   Roll the tortillas up and place in an 9x13 pan sprayed with cooking spray.
3. In a saucepan, melt the butter.  Stir in the flour and cook about 1 minute.  Add in broth and cook over medium heat until it starts to thicken.   *Note- sauce will be a bit thin.  The next two steps thicken it a bit.*
4. Remove sauce from heat.  Stir in green chilies and sour cream. 
5. Pour over enchiladas.  Top with remaining cheeses.  ( I put a bunch more cheese on.  We are cheese lovers!)
6. Bake for 22 minutes, then broil for 3 minutes to brown the cheese.

  Macaroni and cheese is one of those all-time comfort foods that just warms your belly when it's cold outside.  And Baby, it's cold outside!  At least for a cold-wimp like myself.  I've always wanted to try the ol' baked macaroni and cheese.  The kind that uses real cheese- not processed cheese like Velveeta.  Not that I don't like Velveeta, but it's just not in the realm of that good-ol-home-cookin' vibe that I was striving for.  Not to mention I've tried it that way before, and while I thought it was okay, my children did not. 

  Enter this recipe.  It caught my eye because of the broccoli.  I  *heart* love *heart* broccoli!   A warm dish of mac and cheese with it?!  Hallelujah!   Oh my.  Swoon.
Yeah.  I made it.  Boyfriend helped and my son grated the cheese.  So it was almost a family affair. 

**Notes**  Ok, so the kids weren't entirely keen on it, but they ate it after some modifications.  Originally garlic was not in the recipe.  I added it, because it really needs it.  Also, they sprinkled more cheese over top and added some salt and pepper.   Next time, I will definitely use a more 3-cheese blend approach.  The cheddar we used was a bit bland.  It had called for sharp cheddar, so that may have made a difference.  Also, next time I want to throw in some seasoned, cooked, diced chicken, or add some tuna.  =)  Overall, very good and satisfying.  I will make it again!

Ingredients:

• 12 oz elbow macaroni
• 2 tablespoons butter
• 1/4 cup flour
• 1/4 cup minced onion
• 1/4 cup garlic powder OR minced garlic (more or less to your specific tastes)
• 2 cups milk
• 1 cup chicken broth (veggie broth is fine if you are vegetarian)
• 8 oz (2 cups) cheddar cheese  (next time, I think I'll do some sort of 3-cheese blend)
• salt and pepper to taste
• 12 oz broccoli florets (we chopped ours in a chopper)
• 1/8 cup shredded Parmesan cheese
• 1/4 cup Italian style breadcrumbs
• cooking spray

Directions:

1. Preheat oven to 375*F. Spray a 9x9 (or so) baking dish with cooking spray.
2. Cook pasta and broccoli together in a large pot using directions on pasta bag.  Prepare al dente.  Drain and set aside.
3. In a large skillet, melt butter.  Add onions and garlic and cook until golden-about 2 minutes.  Add flour and mix well, letting it brown a bit-about a minute.   Stir in milk and broth.  Let boil, and stir constantly until it thickens- about 5 minutes.  Add salt and pepper to taste.
4. Once thickened, remove flour mixture from heat and stir in cheddar cheese.  Mix until cheese is melted and smooth.
5. Add cheese mixture to drained pasta and broccoli mix.  Stir until well combined.  Pour into prepared baking dish.  Sprinkle with bread crumbs and Parmesan.  Spray lightly with cooking spray.
6. Bake for 15 to 20 minutes, then broil for a few minutes to get breadcrumbs golden. 

    When my boyfriend and I first got together, I learned that his favorite dinner was chicken fettuccine alfredo.  So, of course, I decided I must learn how to make this.  Now, his ultimate favorite would include sun dried tomatoes and artichoke hearts.  I can do the sun dried tomatoes, but not the artichoke hearts.  Yuck.  However, you could easily add them into this.  Just throw them into the sauce while cooking.

I got this sauce recipe from an old Betty Crocker book I have.   It was a simple, straightforward recipe that I tweaked a bit, and now my alfredo sauce is my boyfriend's favorite.  I think it's pretty dang good, too. 

It is awesome with regular fettuccine.  We've also used it with spinach fettuccine, and it turned out fantastic.  This last time we used colorful bow-tie pasta.  While still good, I think I'll stick to the fettuccine. 

I love this sauce, because it's easy to play with and make all kinds of different dishes. Throw in chicken, tuna, shrimp... whatever sounds good to you.  We've used it as a pizza sauce for a chicken and broccoli pizza, and I thought I had died and gone to heaven! 

I don't really measure anything anymore when I make this.  I just kind of play by sight and tastebuds!  I'll give you general measurements, but play with it to make it suit your tastes. 


Ingredients:

2 generous tablespoons butter
1 cup heavy cream
about 6oz bag of Italian Cheese Six Cheese Blend
Salt and pepper


Directions:

Melt butter in a large saucepan.  Add cream.  Bring to boil.  (This is where I'd add the sun dried tomatoes, if using)  Reduce heat to med-high and cook, stirring frequently, until mixture begins to thicken.  Add salt and pepper.
Remove from heat and stir in cheese.  Keep stirring until well blended.  This is where you use your tastebuds to decide if you need more cheese, salt or pepper. 
Pour over hot prepared pasta, spread on pizza dough, or if you are like me, eat it from the pan! 

I am a fan of broccoli. I am in heart with broccoli. Pour some cheese on it, and it's mouth ecstasy. Imagine how excited I was to find this recipe!

I added cooked, diced chicken breast to it.  It was delish!  Even my boyfriend liked, it, and he hates cottage cheese.  Easy and tasty = a definite keeper!
Ingredients:

• 3 eggs
• 1 cup cottage cheese
• 1/2 cup cheddar cheese
• 3 tablespoons flour
• 2 teaspoons salt
• dash of pepper
• 2 packages (10-ounces each) frozen broccoli
• (I added 2 boneless, skinless chicken breasts- grilled and diced)

Directions:

1. Beat eggs, then add cottage cheese, cheddar, flour, salt and pepper. Beat well together.
2. Cook broccoli as directed and drain well. Add to egg mixture.  Add chicken if using.
3. Pour into greased baking pan at 350*F for 30-35 minutes.

Serves 6-8