Chicken Enchiladas

Halloween wore me out this year, and I didn’t even go trick or treating! We had a great time and the kids had an even better time. This year the girls were monsters….scary, huh??

We were Madonna and a random 80′s rocker. We would have gone as Kim and Kayne but I didn’t want to be responsible for breaking them up.

We did Britney and Justin and 5 months later they broke-up…

We did Tony and Jessica and 9 months later they broke-up…















We did Katy and Russell and 2 months later they broke-up…

Hopefully Kim appreciates me looking out for her.

You can never have too many enchilada recipes, so here’s another one….really easy and really good.

1/2 Small Onion, chopped
2 tsp Vegetable Oil
12 oz Shredded Cooked Chicken
14.5 oz Diced Tomatoes, drained
10 oz Philadelphia Santa Fe Cooking Creme, divided
1 cup Colby Jack Cheese, divided
10 Flour Tortillas, 6″ size

Preheat oven to 350 degrees. Spray 13×9″ baking dish with non-stick cooking spray.

Cook onions and oil in large skillet on medium heat for 5 minutes.

Stir in chicken, tomatoes, 3/4 of the
cooking creme and half the cheese.

Spoon about 1/3 cup of the chicken mixture into each tortilla. Roll up and place seam-side down into dish. Top with remaining cooking creme. Cover with foil and bake for 15 minutes.

Uncover, top with remaining cheese and cook for another 5 minutes or until cheese is melted.

Adapted from Kraft.

Servings: 10

Calories 209
Fat 9.5g
Carbohydrates 15.1g
Fiber 2.1g
Nutrition Grade C+

Today’s Leopard Print Find: Animal Print Stocking and Wine Bag Set

Chocolate Nutella Cheesecake

Yesterday I got to go on my first trip as a field trip chaperone. They went to Safety Town at the local Fire Station. It’s a really cute tiny town with a miniature Babe’s Chicken, Walmart, City Hall, Hospital, Bank, etc… They also do a really cute Halloween and Christmas event. But mainly they do field trips.

The kids get to ride bikes and learn how to obey the traffic signals. Then they learn about tornado safety. The bike riding caused quite a stir in our house. The girls have no interest in riding bikes. They have only had scooters or bikes with training wheels. We all tried teaching them this weekend….me, the hubby, my sister, my nephew….no luck. They were both so afraid that the other kids would make fun of them. So when the Fireman asked them to raise their hands if they knew how to ride a bike, Megan raised hers higher than everyone there and then later told them that she decided to just be a pedestrian. It turned out okay. Two of her friends even decided to walk with her.

And once again on the pie front…here is Taylor’s turn….

1-1/2 cups Chocolate Animal Crackers, crushed
3/4 cup Sliced Almonds, finely chopped
1/4 cup Butter, melted
1 tsp Vanilla, divided
2 pkg (8 oz each) Philadelphia Cream Cheese, softened
1/2 cup Sugar
13 oz Nutella
8 oz Whipping Cream, whipped

Mix animal cracker crumbs, almonds, butter and 1/2 tsp vanilla until blended. Press onto bottom and sides of 9″ pie plate. Refrigerate until ready to use.

Beat cream cheese and sugar in large mixing bowl until combined. Add Nutella and remaining vanilla. Mix well. Stir in whipping cream. Spoon into crust.

Refrigerate for 4 hours.

Servings: 10
Calories 465
Total Fat 32.3g
Carbohydrates 39.4g
Fiber 2.9g
Nutrition Grade D-

Today’s Leopard Print Find: Mud Pie Baby-Girls Newborn Leopard Faux Fur Booties

Chicken & Broccoli Alfredo

We went to the Spirit store today to get the girls their “scary fog machine”. Apparently I’ve never been in one of these before. I had no idea they even made that kind of stuff!!! They had animated stuff from every scary movie ever made. The Exorcist one with the spinning head really freaked me out.

I don’t think I’d sleep knowing that was in my house, yard or attic. This is now the girls favorite store. I guess my days at American Girl and Build a Bear are over.

One of Megan’s only preferred meals….anything with chicken, pasta and nothing funny in it.

13.25 oz Linguine
12 oz Frozen Broccoli Florets
2 Tbs Butter
1 1/2 lb Chicken Breasts, boneless & skinless, diced
10 3/4 oz Cream of Chicken Soup
1/2 cup Milk
1/2 cup Parmesan Cheese, grated
1/4 tsp Black Pepper
1/2 tsp Garlic, minced

Cook linguine according to package directions. Add broccoli during the last 4 minutes of cooking. Drain.

While pasta is cooking, heat butter in skillet over medium-high heat. Add chicken and cook until browned and cooked thoroughly.

Stir soup, garlic, milk, cheese pepper, noodles and broccoli. Serve warm.

Servings: 6
Calories 542
Fat 19.4g
Carbohydrates 42.7g
Fiber 2.0g
Nutrition Grade B

Today’s Leopard Print Find: Look what Taylor found….a leopard Witch Hat – OMG!!!

Super Moist Sweet Cornbread

I’ve been in trouble all week. Megan hasn’t liked any of the meals I’ve made. She only wants chicken with pasta. Thank goodness I made the cornbread with the beans. It scored me a couple of points with her and it gave her a side dish for her 5th peanut butter sandwich of the week.

Taylor was upset because I built the Halloween village without her. So she’s already called dibs on the Rudolph village for Christmas.

Mix together the cornmeal, flour, sugar, baking powder, baking soda, and salt.

In a separate bowl, mix together the eggs, milk, vinegar and butter.

Pour the milk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy).

Pour the batter into the prepared baking dish. Bake for 20 minutes.

6 tablespoons unsalted butter, melted
1 cup cornmeal
3/4 cup all-purpose flour
1/4 cup sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2 large eggs, lightly beaten
1 Tbs white vinegar
1 1/2 cups whole milk

Preheat the oven to 425 degrees. Spray an 8-inch baking dish with cooking spray.

In a large bowl, mix together the cornmeal, flour, sugar, baking powder, baking soda and salt.

In a separate bowl, mix together the eggs, milk, vinegar and butter. Pour the milk mixture into the cornmeal mixture and fold together until there are no dry spots (the batter will still be lumpy). Pour the batter into the prepared baking dish.

Bake for 20 minutes or until top is golden brown and a toothpick inserted into the middle of the corn bread comes out clean. Remove cornbread from oven and let it cool for 10 minutes.

Adapted from Paula Deen

Calories 245
Fat 12.0g
Carbohydrates 29.6g
Fiber 1.5g
Nutrition Grade B-

Today’s Leopard Print Find: My Secret Candle – Pumpkin Spice

Bacon Avocado Grilled Cheese

Last week my friend posted a picture of a “Southwestern Grilled Cheese”. It looked delicious and since I thought I didn’t like avocados, I thought I’d be brave and try it. This was delicious!!! It was a great way to celebrate my huge accomplishment of the day….I finally finished my Halloween decorating!!! Only about a week late.




4 slices Whole Grain Bread
1 oz Provolone Cheese
1 oz Cheddar Cheese
1 Avocado
2 slices Bacon, cooked

Set broiler to high.

Scoop out the avocado and mash to remove all lumps.

Place bread on a baking sheet and cook for 30 seconds. Turn over and cook for another 30 seconds. Remove bread, leaving the broiler on high.

On two of the bread slices, spread the avocado and layer the provolone cheese. On the other two slices, place the bacon and the cheddar cheese.

Place back in the oven and broil for 3 minutes. Combine 1 of each to make sandwich.

Servings: 2
Calories 500
Fat 33.1g
Carbohydrates 34.3g
Fiber 10.8g
Nutrition Grade B

Today’s Leopard Print Find: Animal Print Manicure Set

Crock Pot Barbecue Chicken Sliders

The girls have been determined to make Halloween scary. They want me to get rid of all of my “cute Halloween stuff”. I’ve tried to sell it as scary, but they aren’t buying it. Yesterday they made it their mission to make our front yard scarier. They still think they need more skeletons, spiders and tombstones. (and they want my stuff to go away)

They don’t think my ghosts are scary enough.

Ghostly group yard decoration available here:  


Princess was supervising through the window.

These were super easy and Taylor loved them. Great for a football watching party on a cold day. The spicy mustard in it warms ya up!

3 lbs Chicken Breasts, trimmed (boneless and skinless)
1/2 cup Spicy Mustard
18 oz Barbecue Sauce
18 Kings Honey Wheat Hawaiian Rolls

In crock pot, combine barbecue sauce and mustard. Add chicken. Cook on low for 8 hours. Shred and serve on heated Hawaiian Rolls.

Servings: 18 sliders
Calories 297
Fat 9.0g
Carbohydrates 25.8g
Fiber 1.8g
Nutrition Grade B

Today’s Leopard Print Find: Isaac Mizrahi Jeans Women’s Lyla Crop Jacket


Pumpkin Spice Muffins

I had been dying for fall to get here so that I could make something Pumpkin! Fall is now officially here. My house looks like it threw up 20 years of Halloween decorations and I’m not even finished yet. Two villages to go and I’m done!

My favorite Halloween decorations are the feet pottery ….

This one is from Heavenly Toes…my “Trick or Treat Smell My Feet Give Me Something Good to Eat” candy bowl

This one I did myself….my “Boo to you” plate (beside the girls “brain” bowl and mug.

and now for the most awesome pumpkin muffins I’ve ever had…

1 cup + 2 Tbs Cake Flour (or 1 cup all-purpose flour)
1/2 cup Sugar
2 tsp Baking Powder
1-1/2 tsp Cinnamon
1/4 tsp Ground Ginger
1/2 tsp Nutmeg
1/2 tsp Salt
4 Tbs Unsalted Butter, diced
1 cup + 1/8 cup Canned Pumpkin
1/2 cup Evaporated Milk
1 whole Egg
1-1/2 tsp Vanilla

For topping:
2 Tbs Sugar
1 tsp Cinnamon
1/4 tsp Nutmeg

Preheat oven to 400 degrees. Line muffin pan with baking liners.

Sift flour, sugar, baking powder, cinnamon, ginger, nutmeg, and salt. Blend butter into mixture until combined. In a separate bowl, mix together pumpkin, evaporated milk, egg, and vanilla. Pour pumpkin mixture into the flour mixture. Fold in just until mixture is combined.

Mix sugar, cinnamon and nutmeg for the topping. Sprinkle mixture over the top of each one.

Bake for 20 minutes.

Adapted from The Pioneer Woman

Servings: 12
Calories: 148
Fat: 5.2g
Carbs: 23.1g
Fiber: 1.2g
Nutrition Grade: C

Today’s Leopard Print Find: Steven By Steve Madden Women’s Astrro-L Pump