I love Mexican, but enchiladas are my least favorite, they have always been too spicy for me. Adam really loved these, I thought they were “mushy” compared to how I remember my mom making them.

Cottage Cheese Chicken Enchiladas (From: Allrecipes)

• 1 tablespoon vegetable oil
• 2 skinless, boneless chicken breast halves – boiled and shredded
• 1/2 cup chopped onion
• 1 (7 ounce) can chopped green chile peppers
• 1 (1 ounce) package taco seasoning mix
• 1/2 cup sour cream
• 2 cups cottage cheese
• 1 teaspoon salt
• 1 pinch ground black pepper
• 12 (6 inch) corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1 (10 ounce) can red enchilada sauce

To Make Meat Mixture: Heat oil in medium skillet over medium high heat. Add chicken, onion and green chile peppers and saute until browned, then add taco seasoning and prepare meat mixture according to package directions.

To Make Cheese Mixture: In a medium bowl mix sour cream with cottage cheese and season with salt and pepper; stir until well blended.

Preheat oven to 350 degrees F (175 degrees C).

To Assemble Enchiladas: Heat tortillas until soft. In each tortilla place a spoonful of meat mixture, a spoonful of cheese mixture and a bit of shredded cheese. Roll tortillas and place in a lightly greased 9×13 inch baking dish. Top with any remaining meat and cheese mixture, enchilada sauce and remaining shredded cheese.

Bake at 350 degrees F (175 degrees C) for 30 minutes or until cheese is melted and bubbly.

This was an awesome meal, I served it over some angel hair and made homemade marinara. We will try this again and again, I like to have a no meat option in our rotation.

****I’m sorry for the horrible picture, my tummy was rumbling and I didn’t have the patients to get a good photo.

Mushroom Parmesan (From: Food Network)

• 3 tablespoons extra-virgin olive oil, plus extra for greasing the grill pan
• 4 to 6 portobello mushrooms
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground black pepper
• 1 cup marinara sauce (recipe I use below)
• 1/2 cup shredded mozzarella cheese
• 1/4 cup grated Parmesan
• 2 tablespoons butter, cut into small pieces

Place a grill pan over medium-high heat or preheat a gas or charcoal grill.

Drizzle 3 tablespoons of olive oil over both sides of the mushrooms. Sprinkle the mushrooms with salt and pepper. Drizzle olive oil on the grill to prevent the mushrooms from sticking. Grill until the mushrooms are heated through and tender, about 5 minutes per side.

Preheat the oven to 400 degrees F.

Spread 1/2 cup of the marinara sauce on the bottom of a 9 by 13-inch baking dish. Place the grilled mushrooms on top of the marinara sauce and top with the remaining marinara sauce. Sprinkle with the cheeses and top with the butter pieces. Bake until the cheese melts and the top is golden, about 15 minutes. Serve

Garlic and Basil Marinara (From: Myself)

• 1 lg. can chopped tomatoes
• 1 lg. can crushed tomatoes
• 4 cloves crushed garlic
• 1/2 cup chopped onion
• fresh basil
• 1 t. sugar
• salt and pepper

Warm dutch oven on stove, with a little olive oil. Saute onion and garlic until tender.

Add tomotoes and spices, simmer on low for hour to hour and half.

I am going to blame it on pregnancy brain, but I forgot the adding cream step, so I made a vanilla bean while cream to go on top. This cheesecake was GREAT and I want to make it again and do it as the recipe states

Vanilla Bean Cheesecake (Adapted From: Fresh from the Oven, Originally From: Junior’s Cheesecake Cookbook)

• 4 8-ounce packages Cream Cheese
• 1 2/3 cup sugar
• 1 vanilla bean (about 7 inches long)
• 1/4 cup cornstarch
• 1/2 tablespoon pure vanilla extract
• 2 extra large eggs ( 3 large eggs are fine too)
• 3/4 cup heavy whipping cream
• confectioner’s sugar

The night before you plan to make this cake, put the granulated sugar in a small bowl and bury the vanilla bean in it, covering it completely. Cover tightly with plastic wrap and let stand overnight to flavor the sugar. When you are ready to make the cake, set the vanilla bean for later use.

Preheat oven to 350F. (I used 325F)Generously butter the bottom and sides of a 9-inch springformpan. Wrap the outside with aluminum foil, covering the bottom and extending all the way up the sides. Make and bake the cake crust and leave it in the pan. Keep the oven on.

Put one package of cream cheese, 1/3 cup of vanilla flavored sugar, and the cornstarch in a large bowl. Beat with an electric mixer on low until creamy, about 3 minutes, scraping down the bowl a few times. Blend in the remaining cream cheese, one package at a time, scraping down the bowl after each one. Increase the mixer speed to medium and beat in the remaining 1 1/3cups vanilla sugar, then the scraped vanilla beans and vanilla extract. Blend in the eggs, one at a time, beating well after adding each one. Beat in the cream just until it’s completely blended. Be careful not to be overmix. Gently spoon the batter on top of the crust.

Place the cake on a large shallow pan containing hot water that comes about 1 inch u the sides of the springform. Bake until the edges are light golden brown and the top is slightly golden tan, about 1 1/4 hours. Remove the cheesecake from the water bath, transfer to a wire rack, and let the cake cool for 2 hours. Leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold, preferably overnight or at least 4 hours.

Wash and drain the raspberries and place them on paper towels to dry, if using. Release and remove the sides of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Put some confectioners’ sugar in a tea stainer and sift enough over the top of the cake to evenly cover it with a fine dusting. Decorate the top with raspberries. Refrigerate until ready to serve. Slice the cold cake with a sharp straight edge knife, not a serrated one. Cover any leftover cake and refrigerate, or remove the decorations, wrap and freeze for up to 1 month.

You have to make this for your next cookout!

Tortellini Salad (From: Taste of Home)

• 2 packages (9 ounces each) refrigerated tricolor cheese tortellini
• 4 cups cubed cooked chicken breast
• 1 can (6 ounces) pitted ripe olives, drained and halved
• 2 medium tomatoes, chopped
• 1 cup cubed part-skim mozzarella cheese
• 1/3 cup minced fresh parsley
• 3/4 teaspoon salt
• 3/4 teaspoon pepper
• 3/4 cup balsamic vinaigrette
• 1/2 cup shredded Parmesan cheese

Cook tortellini according to package directions; drain and rinse in cold water. In a large bowl, combine the tortellini, chicken, olives, tomatoes, mozzarella cheese, parsley, salt and pepper. Drizzle with vinaigrette and toss to coat.

Cover and refrigerate for at least 4 hours. Just before serving, sprinkle with Parmesan cheese and toss.

The shells are VERY filling, we got 2 big pans and still have some filling and shells in the fridge, if you are only cooking for two cut this recipe way back.

Shells with Crispy Pancetta and Spinach (From: Foodnetwork)

• 1 (12-ounce) package jumbo shells pasta
• 2 tablespoons olive oil
• 1/2 pound thick-cut pancetta, cut into 3/4-inch cubes
• 2 pounds frozen spinach, thawed and drained
• 1 (15-ounce) container whole milk ricotta
• 1 cup grated asiago cheese
• 1/2 teaspoon freshly ground black pepper
• 1/4 teaspoon freshly grated nutmeg

Sauce:

• 1 tablespoon butter
• 1 garlic clove, minced
• 1 cup cream
• 2 cups grated asiago cheese, plus 1/4 cup
• 1/4 cup chopped fresh parsley
• 1/4 teaspoon freshly ground black pepper

Preheat the oven to 375 degrees F.

For the shells:

Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 8 to 10 minutes. Drain pasta.

Warm the olive oil in a large, heavy skillet over medium heat. Add the pancetta and cook until lightly golden, about 5 minutes. Remove the pancetta from the pan with a slotted spoon and transfer to a large bowl. Add the spinach, ricotta cheese, asiago cheese, pepper, and nutmeg. Stir to combine. Stuff the shells with about 2 tablespoons of the spinach mixture each and place the stuffed shells in a large, buttered baking dish.

For the sauce:

Melt the butter in a medium saucepan. Add the garlic and cook for 1 minute. Add the cream and bring to a simmer. Turn the heat to very low and add the 2 cups asiago cheese, parsley, and pepper. Stir until the cheese is dissolved. Pour the sauce over the shells. Top with the remaining 1/4 cup asiago cheese. Bake until golden on top, about 25 minutes. Remove from the oven and serve immediately.

Adam and I LOVED this casserole, it wasn’t hard to prepare at all which made it even better to eat.

Chicken Casserole (Inspiration From: Allrecipes)

• 1 cup uncooked elbow macaroni
• 1 chicken breast boiled and cut into chunks
• 1 cup shredded Cheddar cheese
• 1 cup milk
• 1/4 c. chicken broth
• 1 (10.75 ounce) can condensed cream of chicken soup
• 1/4 cup frozen peas
• 1 sleeve ritz crackers crushed
• 1 t. onion powder

Preheat oven to 350 degrees F.

In a large bowl combine the macaroni, chicken, cheese, milk, soup, chicken broth, peas and onion powder. Mix together and transfer mixture to a 8 X 8 inch baking dish.

Top with crushed crackers.

Bake at 350 degrees F  for about 45 minutes, or until bubbly and golden brown.

This was amazing, the chicken and broccoli was a great filling mixture and the sauce has WONDERFUL flavor!

Chicken and Broccoli Asiago Stuffed Shells (Inspired From: Allrecipes)

• 2 cups frozen chopped broccoli, thawed
• 2 cups rotisserie chicken, shredded
• 1/4 cup shredded Parmesan cheese
• 1/4 cup six cheese Italian cheese
• 21 jumbo pasta shells, cooked and drained
• Asiago Cheese Sauce (recipe below)

In a large bowl, combine the 1 cup cheese sauce, broccoli, chicken and cheeses. Spoon into pasta shells.

Pour a layer of cheese sauce in a 13X9 inch baking dish, lay stuffed pasta on top. Top with rest of cheese cause. Top with shredded cheese.

Cover and bake at 350 degrees F for 30-35 minutes or until heated through.

Asiago Cream Sauce (From: Allrecipes)

• 2 1/4 cups heavy cream, divided
• 1/4 cube chicken bouillon, crumbled
• 3/4 cup grated Asiago cheese
• 1/2 tablespoon cornstarch
• 2 tablespoons butter

In a medium saucepan, bring 2 cups cream to a simmer, stirring often. Whisk in bouillon and cheese until well blended and bouillon has dissolved completely. Dissolve cornstarch in 2 tablespoons water, and whisk into mixture. Cook and stir 2 minutes more, add remaining 1/4 cup cream and parsley flakes. Heat through.

There were wonderful, and perfect to make for the two of us, next time I will freeze a bunch as I keep thinking how good it would be to have one.

Fluffy New Potatoes (From: Pioneer Woman)

• 9 or 10 medium to large new potatoes
• 2 tablespoons olive oil
• ½ cup sour cream
• 4 ounces cream cheese, softened
• 1½ cups grated Monterey Jack cheese
• 1 tablespoon chopped chives
• 1 garlic clove, pressed
• Salt and pepper to taste

Preheat oven to 400.

Rinse and dry the potatoes, then place them on a baking sheet. Drizzle the olive oil over the potatoes and massage to coat. Bake for 35 to 40 minutes, or until the potatoes are tender. Set aside for 15 minutes.

Place the sour cream, cream cheese, Monterey Jack, chives, garlic, salt, and pepper in a mixing bowl.

Cut each potato in half lengthwise. With a spoon or melon baller, scoop out inside of the potatoes, leaving a very thin rim of potato inside the skin. Add the potato pulp to the mixing bowl with the other ingredients. Using a potato masher or fork, gently mash the ingredients together until fluffy and smooth. Spoon the mixture back into the potato shells.

Bake the potatoes in a 375 degree oven for about 20 minutes or until heated through.

It was WONDERFUL, sooo creamy and soo yummy. And with spinach it is healthy right?!

Tortiglioni Florentine in a Gorgonzola Cream Sauce with Frizzled Prosciutto (From: Picky Palate)

• 1 lb Tortiglioni pasta or other pasta of choice (we used fettucini instead)
• 1 Tablespoon extra virgin olive oil
• 6 slices prosciutto diced
• 2 Tablespoons extra virgin olive oil
• ½ Cup finely diced onion
• ½ Cup thinly sliced fennel
• 4 Cups Spinach, coarsely chopped
• 16 oz 2% milk or half and half if you are feeling crazy
• ½ lb crumbled gorgonzola cheese or about 2 Cups
• ¼ Cup fresh grated parmesan cheese
• Pinch of kosher salt and pepper

Cook pasta according to package directions. Drain and set aside.

Heat olive oil into a medium skillet over medium heat. Cook prosciutto until browned and crisped, stirring often. Usually takes between 5-8 minutes. Transfer to a paper towel lined plate.

Heat olive oil into a large skillet or dutch oven over medium heat. Saute onion and fennel until softened, about 5 minutes. Stir in spinach and cook until wilted down, about 5 more minutes.

Pour in milk and heat for 5 minutes on medium high heat or until piping hot. Stir in gorgonzola and parmesan cheese. Stir until cheeses are melted. Reduce heat and stir in cooked pasta, season with a pinch of salt and pepper. Reduce heat to low and serve quickly, sauce thickens over time. Add additional milk to loosen sauce up if necessary, especially if you are re-heating the next day. Enjoy!

I have had this starred in my google reader for a long time. It was well worth the wait. It was SOOO creamy and the flavor was just amazing not overly cheesy. Just the right amount.

Sorry for the bad photo, it was taken on my camera phone at work. Because I need to take this into work. I made it in the morning put it in the slow cooker and then about an hour before we would be eating I turned it on to warm up. Also because I am a cheese lover I used 2 cups of cheese instead of the 1 1/4 it called for.

Broccoli Cheese Soup (From: Bliss~Felicite Orginally From: Emeril Lagasse)

• 3 tbls of unsalted butter and 2 tablespoons cold unsalted butter, cut into pieces
• 1 cup of yellow onions or sliced leeks (use only the bottom white part)
• 1/2 tsp of salt
• 1/4 tsp of ground pepper
• Pinch of nutmeg
• 1/2 tsp of chopped garlic
• 1/2 tsp of chopped fresh thyme or 1/8 tsp of dried
• 3 tbls of flour
• 3 cups of low-sodium chicken broth
• 1 (16-ounce) package frozen broccoli, thawed & separated or 2 to 3 cups of fresh
• 1/2 cup of heavy cream
• 1 1/4 cups of shredded medium Cheddar

In a medium pot, melt 3 tbls of butter over medium-high heat. Add the onions, salt, pepper, and nutmeg and cook until soft about 3 minutes. Add the garlic and thyme. Stir frequently for 20 seconds while it cooks. Add the flour and stir until throughly mixed for about 3 minutes. Slowly add chicken broth while whisking constantly. Bring to a boil. Reduce heat and simmer until thickened for about 5 minutes. Add the broccoli and cook for 10 minutes until tender.

Add the cream and barely bring to a simmer. Then add the cheese and lower heat till the cheese is melted. Add the remaining 2 tablespoons cold butter. Stir until it is mixed throughly.