Quesadilla de Pollo

Here's a recipe for those lazy days/nights where you just don't feel like going all out on a big meal. Like today. Gloomy weather + not really feeling that well = needing all the ease I can get.

Easy Chicken Quesadilla

||ingredients||

1 pack Tortillas

1 box Fully Cooked Bacon

1 bag Sharp Cheddar Cheese

1 box Hillshire Farm Chicken Breast (it's already cooked)

1 bag Uncle Ben's Spanish Style Ready Rice

Taco Sauce

Sour Cream

Butter

- Put a skillet on over med-high heat. Lightly butter each side of the tortillas. Put a tortilla in the pan and brown on both sides. Take that one out and do the next. Hope this makes sense. My head is pounding.

- Meanwhile, cook bacon in microwave according to the directions. Cut up chicken and bacon.

- After the second tortilla is done, leave it in the pan and fill it up with cheese, chicken, and bacon, then cover it with the other tortilla. Melt everything together. Garnish with sour cream and taco sauce. Warm up the rice according to the directions. Add rice as a side dish. Wham bam thank you ma'am.

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White Chicken Chili

Being lazy and a Crock-Pot go hand in hand, and it's sure a lazy day around these parts. Here is another fantastic dish made from a wonderful thing that takes up major property on my counter. Not to mention is a pain in the arse to get out of the closet. But, who's complaining? Not me. I'm not an ungrateful garbage disposal. It cooks some mean food, all the while I do nothing. And for that, Crock-Pot, you are a-o-kay in my cook book.

Crock-Pot White Chicken Chili

|| ingredients ||

1 can Black Beans
1 can Corn, undrained
1 can Rotel, undrained
1 package Ranch Dressing Mix
1 package Chicken Taco Mix
1 8 oz package Cream Cheese
3 Chicken Breasts

- Drain and rinse the beans.

- Place chicken breasts in the Crock-Pot, then pour in beans, undrained can of corn, and undrained can of rotel.

- Open Ranch and chicken taco mixes and pour over. Stir together. Place cream cheese on top. 

- Cook on low for 6 hours. Stir in cream cheese around hour 5 and shred chicken with two forks. Stir and let cook for another hour. Serve over rice, in tacos, in burritos, or over tortilla chips!!

Sunny Spinach

Today was such a good day. We got to spend another beautiful day outside. It was in the high seventies, with wind so strong, we almost felt like the ocean was a skip away. Gosh. I. wish. it. was. Some people have all the luck. I even got sunburned. Sorry skin. First gorgeous day of the year. I had to get as much vitamin D as I could. 

Anywhereismyaloevera, here's a super easy recipe I whipped together when I had no idea what to cook for supper recently. I knew I had some chicken breasts, spinach, and cheese. Voila. Done deal. I just need to stop being so crazy with the Lysol, trying to disinfect my counters after messing with chicken. Ick. 

Chicken and Spinach Roll Ups

|| ingredients ||

3 Chicken Breasts

Frozen Spinach

3 slices of Provolone Cheese

Feta Cheese

Garlic Powder 

Thyme

Salt and Pepper (to taste)

- Cook spinach in microwave according to package. Preheat oven to 425.

- Wash and trim chicken breasts and put in a Ziploc bag. Pound out breasts until thin. Lay on a greased baking sheet. Place a slice of provolone cheese onto each chicken breast. Add the spices (I rarely go by measurements when it comes to spices). Then add the spinach and feta cheese on top of that. 

- Roll up and insert toothpick. Sprinkle salt and pepper to the tops. 

- Cook for about 25 minutes or until no longer pink.

Super Food

Time to get ready for the Super Bowl. By getting ready, I mean getting mentally prepared to watch. I know. I know. I'm not an American. Okay. I really am. I do enjoy getting finger foods and desserts prepared. A friend wanted me to write a post about a delish dip I would have at our Super Bowl party. Since I have yet to go to the store to get any kind of supplies, here is a link to a post I made about the easiest, but yummiest dip ever. 

Before I leave you readers to head to do some grocery shopping, here is another pretty easy dish to whip up. It would be great for the Super Bowl party. My sister made this for me and I loved it. Butter and Garlic? Yes. Please.

Chicken Roll Ups

|| ingredients ||
1 pkg of Chicken Breast Tenders (Boneless)
1 pkg Lunch Meat Ham
Sliced Provolone Cheese
Thyme
Italian Bread Crumbs
1 stick of Butter (More or Less)
Garlic Powder

- Preheat oven to 325 degrees

- Pound chicken breasts out. Place cheese on top, then ham. Sprinkle thyme on top of ham. Roll up. Hold with a toothpick. Sprinkle with more thyme.

- Melt butter with garlic powder. I use a generous amount of garlic powder.

- Dip roll ups into butter mix, and then dip into Italian bread crumbs. Place in a 9x13 baking dish, (I use my Pampered Chef Rectangular Baker, which is on sale right now! hey-oh) and pour some extra melted butter with garlic over roll ups. Cover. Bake for 45 minutes.

Happy Cooking!!

Switchin Chicken

So, I made a huge leap. I switched my blog from Wordpress to Blogger. After spending a whole night researching and making up my mind, I finally came to the decision. Since Google is the king and owns Blogger, it seems only natural to go over to their side. Also, with Wordpress, I didn't have any control over customizing my blog and the use of ads on it. Because, I will sell out one day. One. Day. 

Anystartingmyviewcountbackatzero, here is an awesome recipe. I had all the ingredients at my house, so it was a win/win situation. The dish wasn't too spicy, but had just enough zest. Leftovers are just as good the next day.

White Chicken Enchiladas

10 soft tortillas 

2 cups cooked, shredded chicken 

1 cup shredded Monterey Jack cheese

3 tbsp. butter

3 tbsp. flour

1 cup shredded Monterey Jack cheese (again)

2 cups chicken broth

1 cup sour cream

1 (4 oz) can diced green chilies

- Preheat an oven to 350 degrees.  Grease a 9x13 pan

- Mix the shredded chicken and 1 of the cups of cheese.  Put on top of tortillas and roll them up. Place in the pan 

- Melt butter over medium heat in a small sauce pan. Stir in flour and cook for 1 minute. Add broth and whisk until smooth. Heat until thick and bubbly.  

- Stir in sour cream and chilies. Don't bring to boil, you don't want curdled sour cream.

- Pour over enchiladas and top with remaining 1 cup of cheese.

- Bake for 22 mintues and then under high broil for 3 min to brown the cheese.