Instant Pot Black Bean Butternut Squash Chili is made from pantry staples and is perfect for your next [Read more…] about Instant Pot Black Bean Butternut Squash Chili
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…] about Grilled Chicken and Cream Cheese Enchiladas – 5 Ingredients
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.
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…] about Black Bean and Corn Chicken Taco Bake
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.