Grilled Chicken and Cream Cheese Enchiladas – 5 Ingredients

These couldn’t be simpler, especially if you’ve already got the chicken grilled, sliced and frozen.  But even if you need to do some grilling first, they are easy.  (If you do need to grill, cook more than you need and stock your freezer with the extra.)

The ingredients can be changed and swapped too.  Use cooked chicken instead of grilled, or use ground beef or leftover roast beef.  Swap out the Black Bean and Corn Salsa for another variety.  Skip the cream cheese and use Monterey Jack instead.  Anything goes, and it’s all good.

Here’s what you’ll need:  [Read more…]

Refried Bean Quesadillas – 5 Minute Meal

refried bean quesadillas done

I made these one day when I had a gaggle of giggling girls here for lunch.  There were a few boys present too.

Thankfully, these were a hit with all of them and they only took 5 minutes to fix.  I’m thinking these may come to the rescue one of those nights when we’re running out to a soccer game this fall.

[Read more…]

Black Bean and Corn Chicken Taco Bake

My friend, Claire left this recipe in a comment here on Eat at Home.  It’s fast, easy and Mexican so of course I had to try it.  I’m happy to say that it’s delicious too!  There are only 4 ingredients to put together, which is a nice bonus. [Read more…]

Potato Skins

Potato skins done

A while back, I made a pot of Baked Potato Soup.  That recipe calls just for the fluffy middles of the potatoes.  I decided to freeze the skins to use another time.  It worked great.  I froze them in a ziplock bag and then let them thaw on the counter for a while before baking.  There was a bit of frost inside the skins, so I used a spoon to gently scrape it off.

I altered the method used by Simply Recipes to make the potato skins.  Here’s what you’ll need: [Read more…]

Baked Potato Dip

baked potato dip done

Before I talk about this recipe, I must apologize for the poor photo.  These short winter days are taking a toll of my photos.  There’s just not enough light at dinner time to take a good picture.  Some of my favorite food bloggers, who have excellent photos on their sites, use special lights or cook so they can take photos during day light.

For better or worse, my process is more natural than that.  I take pics of food as I make and serve it.  If it’s dark outside when the food is done, it’s dark and I just have to deal with it.  The benefit is that the recipes I share are real recipes, coming out of a real kitchen.  The down side is that sometimes the photos aren’t very good.

Now that I’ve apologized for the embarrassingly bad photo, I’ll tell you about the dip, which is oh-so-yummy.  I found the recipe on Tasty Kitchen a few months ago and finally had the opportunity to try it out for a potluck meal.  It was a hit. [Read more…]

Chicken Tacos

chicken tacos done

Chances are, you already make chicken tacos or some version of them.  Three ingredients and a slow cooker (plus the taco fixings) – that’s my kind of meal!  As a bonus, you can throw the chicken in the slow cooker still frozen.  That’s perfect for those days you only have 5 minutes to get dinner started. [Read more…]

Chicken Broccoli Picnic Pita Pockets

My kids love these and have even been known to ask for them for birthdays. I like that the filling can be made ahead of time and is ready to be stuffed into a pita whenever someone needs to eat. If you need to pack it up, it’s a welcome change from lunch meat sandwiches.

I pulled the recipe from a 1999 Taste of Home magazine.

Here’s what you’ll need:

I didn’t measure any of the ingredients, but I’ll give you the actual recipe.

10 oz package of frozen broccoli florets

2 cups cooked, shredded chicken

1 cup shredded cheddar cheese

1 medium tomato, chopped (I used grape tomatoes, because that’s what I had handy)

1/4 cup mayonnaise

2 Tbs. mustard

salt and pepper

pita bread

4 bacon strips, cooked and crumbled (I never put this in)

Cook the broccoli until tender. Drain and run cool water over it to stop the cooking process. In a large bowl combine the broccoli, chicken, cheese, and tomato. In a small bowl stir together the mayo, mustard, salt and pepper. I always end up having to make more of the sauce than what the recipe calls for. Stir the sauce into the chicken mixture and stuff into pitas.

We like to eat these with Sun Chips.

Chicken Enchiladas

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Super easy and yummy. You can keep the ingredients on hand to have anytime.

What you’ll need:

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cooked chicken
tomato sauce
cheddar cheese, shredded
green chilies, diced
salt and pepper
garlic powder

Shred up the cooked chicken and mix it with cheese and green chilies. I don’t have amounts, but just go by what I think looks good. I use most of one can of green chilies. The whole can would be good, but I’ve got a couple of picky eaters who pick out all the green chilies, so I make it easier on them by using less than a can.

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I think I ended up throwing more cheese in the bowl after I took the picture.

Mix a can of tomato sauce with salt, pepper and garlic powder to taste.

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Spray a casserole dish with cooking spray. Spread a layer of the sauce in the dish.

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Put some chicken mixture in a tortilla and roll it up, placing it in the pan. Repeat until you’ve used up the chicken mixture. I ended up having more tortillas then would fit in my dish, so I had to use a second dish. I also had to mix up more sauce. If you have extra and don’t want to bake it up now, you can freeze the chicken and cheese mixture to use later.

Pour sauce over all the enchiladas.

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Add extra cheese on top.

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Bake them at 350 degrees for about an hour or until they’re hot and bubbly. I bake mine covered with foil, because my kids freak about things that get too brown. You’ll have to be your own judge of proper enchilada brownness.

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A few years ago we were lucky to get to go to Walt Disney World on their free dining plan.  We ate at the Whispering Canyon Cafe in the Wilderness Lodge one day for lunch and ordered Nachos.  They were wonderful.  Meaty, cheesy, just the right amount of spice.  I set about to create a version to make at home and this is what I came up with.  Not only are they delish, they are also easy and quick.

[Read more…]