Queen's super easy, super fun tacos

Queen's super easy, super fun tacos

super easy, super fun for the kids. remember I 'm lazy, I use throw away pie pans.. but use what you want. spray pans with pam line each with one tortilla shell, poke holes in each so they don't bubble up. (heat oven 400) cook taco meat however you cook it, I add refried beans. have shredded cheese.


each person grabs a pie pan, layers with meat and cheese.. pops in oven.. cook until edges brown DARK on shell. take out.. top like a taco.. eat..take a bow.. throw away pans.. done!


any left over meat. roll in left over tortilla shells, put in baking pan.. cover with left over shredded cheese.. cover with wrap.. cook next day for lunch!


any left over taco fixing.. top the casserole after you bake it.

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Stephanie's Magic Mushroom Pasta

Stephanie's Magic Mushroom Pasta

This stuff is AHMAZING!

INGREDIENTS:
box of bow tie pasta
jar of bertolli mushroom alfredo sauce
package of mushrooms of your preference
salt
pepper
cajun seasoning
italian seasoning
mozz cheese

DIRECTIONS
Simmer the jar of pasta with mushrooms, salt, pepper, cajun & italian seasonings for 1-2 hours. 

Boil water, throw in a handful of salt once it's boiling, pasta, cook it, before you drain it add a 1/2-1 cup of the pasta water to your sauce.  Drain.  Add cheese to the sauce and add that to the pasta.  Enjoy.  You will thank me it is amazeballs...unless you hate mushrooms.

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Stephanie's crock pot enchiladas

Stephanie's crock pot enchiladas

They start there anyway, you eventually have to bake them.

INGREDIENTS
chicken breasts
enchilada sauce
cheese
chiles
salt
pepper
garlic
veggies
taco shells

Step One:  Get a crock pot.

Step Two:  Put in 4-5 boneless skinless chicken breasts (this will make 6-8 enchiladas, adjust for your family size accordingly), a can of green chiles (small or large depending on your taste), a can of corn drained, a half a cup of chicken stock, salt, pepper, garlic.  Cook on high 5-6 hours or low 8-9 hours.  Add any veggies an hour or two before it's done (onion, bell pepper, jalepeno, cilantro (gag) whatever).

Step Three:  Preheat oven to 350.  Once it's done cooking beat up the meat so it's shredded, put about a 1/4 cup enchilada sauce on the bottom, scoop out about 1/2 cup of mixture into a shell, add a bit of cheese, roll up and place in a glass baking dish seam side down.  Repeat until your dish is full, pour the rest of the enchilada sauce over the top.  Add cheese to the top.  Bake for 20-25 minutes.  Enjoy!

I make creamed corn and spanish rice to go with ours.

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