I love this meal. I am all about cheap, fast and easy-peasy meals!

This one is super easy and fairly cheap and you get a lot of it!

First, lets talk about the ingredients you will need:

~One can of re-fried beans

~About 2-2 1/2 lbs chicken breasts (you could also use thighs, I just prefer breasts)

~1 small can of black olives

~1 large can of enchilada sauce, your preference

~A drizzle of cooking oil

~Large tortillas, 10-12

~Shredded cheese

~Green onions

~Tomatoes

~Sour Cream

1. Start by poaching the chicken breasts, cooling them (this could even be done the night before to speed up the process) and shredding. Place in a pan to brown with a drizzle of oil. Pre-heat oven to 375

2. Add the can of re-fried beans. Combine with the chicken. It may be hard to do, so add about 2 tablespoons sour cream and a little bit of enchilada sauce to make it easier to mix. Add olives.

3. Put about a 1/3 cup of mixture in a tortilla, add some cheese and roll up like a burrito. Place it in a cake pan. I use my trusty glass cake pan for this. Make sure you have sprayed or oiled the bottom to prevent sticking. Do this until you have a full pan.

4. Drizzle the enchiladas with the enchilada sauce, top with a generous helping of cheese. Top with aluminum foil.

5. While it bakes, (about 20 minutes or less depending on your oven), cube tomatoes and cut up green onions.

6. Bake until cheese is melted and it looks piping hot, with sauce boiling. Turn on broiler and remove foil. Allow to crisp up for just a few minutes. Keep an eye on it!

Pull your enchiladas, allow to cool for 5-10 minutes. Place on plate and top with green onions, tomatoes and sour cream! YUM!

TIP:
This is a very good way to use up leftover turkey at Thanksgiving! I just shred some bird and use it in place of the chicken. My husband loves it!

I love this meal. I am all about cheap, fast and easy-peasy meals!

This one is super easy and fairly cheap and you get a lot of it!

First, lets talk about the ingredients you will need:

~One can of re-fried beans

~About 2-2 1/2 lbs chicken breasts (you could also use thighs, I just prefer breasts)

~1 small can of black olives

~1 large can of enchilada sauce, your preference

~A drizzle of cooking oil

~Large tortillas, 10-12

~Shredded cheese

~Green onions

~Tomatoes

~Sour Cream

1. Start by poaching the chicken breasts, cooling them (this could even be done the night before to speed up the process) and shredding. Place in a pan to brown with a drizzle of oil. Pre-heat oven to 375

2. Add the can of re-fried beans. Combine with the chicken. It may be hard to do, so add about 2 tablespoons sour cream and a little bit of enchilada sauce to make it easier to mix. Add olives.

3. Put about a 1/3 cup of mixture in a tortilla, add some cheese and roll up like a burrito. Place it in a cake pan. I use my trusty glass cake pan for this. Make sure you have sprayed or oiled the bottom to prevent sticking. Do this until you have a full pan.

4. Drizzle the enchiladas with the enchilada sauce, top with a generous helping of cheese. Top with aluminum foil.

5. While it bakes, (about 20 minutes or less depending on your oven), cube tomatoes and cut up green onions.

6. Bake until cheese is melted and it looks piping hot, with sauce boiling. Turn on broiler and remove foil. Allow to crisp up for just a few minutes. Keep an eye on it!

Pull your enchiladas, allow to cool for 5-10 minutes. Place on plate and top with green onions, tomatoes and sour cream! YUM!

TIP:
This is a very good way to use up leftover turkey at Thanksgiving! I just shred some bird and use it in place of the chicken. My husband loves it!

Click Here to print this recipe out!

So I made homemade pancakes this morning and wanted to share my recipe with my readers. Also, I wanted to share a trick so you can be drawing like an artist when it comes to pancake shapes! This is also great for doing cooking with the kiddos.

Super Yummy Pancakes:
3 Cups Flour
3 tablespoons sugar (I use Spenda because I am diabetic and it comes out fine)
2 tablespoons baking powder
Dash of salt
3 eggs
2 1/4 Cups milk
3/4 cup melted margerine




Sift all the dry ingredients together and then slowly add the eggs. Whisk together and add the milk and margerine.








To make some awesome shapes, try this trick:

Save a squeezeable ketchup bottle and wash and dry well. Add your pancake batter to it using a funnel. Replace cap and draw till your heart’s content. What makes it fun is if you have a couple bottles and add food coloring to different batches of batter. Now you have colors! Have fun!

A favorite around my house is my Crispy Breaded Chicken Strips.

One thing about me that will probably start to get on my reader’s nerves is the fact that I hardly ever measure anything and I cook based on taste and visualization.

I can only estimate how much of each ingredient I use, so proceed knowing that

Crispy Breaded Chicken Strips

* 3 boneless/skinless chicken breasts

* 1 cup of cornmeal

* 2 cups flour

* 1/2 cup panko breadcrumbs

* dash of salt

* Pepper

* Garlic powder

* onion powder

* Chilli pepper

* Milk

* Vegetable or Canola oil

1. Thin slice the chicken breasts. There should be two for each breast.

2. In a bowl, put about a cup of milk. In a seperate bowl, mix together all dry ingredients.

3. In a 10 or 12 inch skillet, heat about an inch of oil on med high.

4. Dip each breast in the milk, then coat well in the dry mixture. Gently dip back in the milk and then second coat it in the dry mix.

5. When the oil is heated enough, gently place in the oil, turning when one side is browned well.

6. Make sure the chicken is cooked thoroughly by checking the inside is at 165 degrees.

This is served well with my Magical Mashed potatoes!

Enjoy!

For a Printable version of this recipe click HERE

Today’s Guest post comes from Sensibly Sara! Her blog has wonderful giveaways, reviews, recipes, organization tips and much more!

Baked Oatmeal:

Ingredients:

1-1/2 cups heavy whipping cream
2 eggs, lightly beaten
2 tablespoons vegetable oil
1 tablespoon vanilla
2-1/2 cups oats (quick or old fashioned), uncooked*
1/2 cup firmly packed brown sugar
2 teaspoons baking powder
1-1/2 teaspoons ground cinnamon

Directions:

Heat oven to 350 degrees.
In medium bowl combine milk, eggs, oil and vanilla; mix well. Set aside.
In 8×8 square casserole pan, combine oats, sugar, baking powder, and cinnamon. Add to liquid ingredients in bowl; blend well. Let stand about 15 minutes.
Bake, uncovered, 35 to 45 minutes or until center is almost dry and firm to the touch. Cool slightly before serving.

**I got this recipe from a friend, but I am a rule-breaker and use heavy whipping cream in place of milk. You can make it either way.

Full Disclosure from Sara: I was not compensated for this post. I am sharing one of our favorite breakfast recipes (I did NOT create it, I merely altered it) because I thought you’d like it!

I wanted to share with you this wonderful recipe from my bloggy friend at Life with Captain Fussy Buckets. It is for a crock post recipe and I know everyone could always use more of those for those busy nights!

Crock Pot Creamy Italian Chicken recipe

• Cook another hour, stirring two or three times.

Serve over rice or pasta.

Make sure you go visit Dena at Life with Captain Fussybuckets for more great recipes, giveaways and great reading