Enchilada Soup

I love this soup. It is packed with creamy smooth flavor. This is another quick any time recipe. I first tried this soup as a teen at my sisters house after going through a corn maze. It has been a favorite ever since. That is just what this soup is good for, a chilly fall night.

Enchilada Soup

1 can Campbell’s^® cheddar cheese or fiesta nacho cheese soup
1 can cream of chicken soup
1 10 oz can red enchilada sauce
4 oz can chopped green chilies
2 2/3 cup milk
1 chicken breast cooked and then shredded or for an even faster fix, 1 12 oz can of chicken, drained.

You can just throw everything in a pot and heat it through for about 20 minutes, or you can throw it in the crock pot on low for up to 6 hours. Serve with scones or tortilla chips.

Garlic Pull-A-Part Rolls

If you want a fast and incredibly easy bread recipe, you just got lucky! These pull-a-part rolls are a great way to liven up any meal in no time!

Garlic Pull-A-Part Rolls

1 T. active yeast
2 T. sugar
1 t. salt
1 C. warm water
1 T. melted shortening
2 C. flour

1/2 C. melted butter
2 t. garlic powder
Parmesan Cheese

Preheat oven to 350. Place yeast, sugar, and salt in a medium mixing bowl. Add water and melted shortening. Stir well. Add flour a half a cup at a time until soft dough forms. Let stand 5 minutes. Kneed dough for another 5 minutes. Place dough on floured surface and roll out to 1/8" thick. Using a pizza cutter, cut into small chunks. Add garlic powder to melted butter and mix well. Pour garlic butter into 9x13 pan and put dough chunks on top, flipping once to coat. Sprinkle generously with Parmesan cheese and bake in oven for 15 min. Serve hot.

Pasta Pomodoro

My sister is always talking up the recipe book her kids elementary school put together, saying how awesome the recipes are. This weekend she was handing out copies of the famed book so I snatched one up! Yesterday was the first chance I had to sample a recipe, let me tell you, I was not disappointed!

Pasta Pomodoro
Adapted from "A Taste of Northridge"

1-12 oz. pkg. rotini pasta noodles
1/4 C. extra virgin olive oil
2 1/2 C. diced tomatoes
2 T. basil pesto
1 garlic clove, peeled and grated
3/4 C. chicken broth
1/4 C. Parmesan cheese, grated
salt and pepper to taste

Add pasta to 2 quarts boiling water. Cook pasta for 7 minutes, until al dente. While pasta cooks, heat olive oil in large skillet over medium heat. Add tomatoes, pesto, and garlic. Season with salt and pepper to taste and saute for 4 minutes. Add chicken broth to skillet and simmer for 2 minutes. Drain pasta and add to skillet stirring well. Sprinkle with Parmesan and serve immediately.

Ham, Bacon, Avocado

I love Sunday's because I get to spend the whole day with hubby-no work or school! We love to just lounge around all day. That being said, I'm not a big fan of cooking on Sunday's. Last night was no exception so I whipped together these quickies and continued my lazy evening with the hubby.

Ham, Bacon, and Avocado Sandwiches

2 Slices of whole wheat bread (per sandwich)
Honey mustard sauce
Bacon
Deli ham
Cheese
Tomatoes
Avocado
Ranch dressing

Honey Mustard Sauce
3 T. Mayo
1 t. Honey
1 t. Yellow Mustard
-Mix together are set aside

Heat up a frying pan over medium heat and cook your bacon. Set aside on paper towels to drain.
Slice tomatoes, avocado, and cheese.
Lay out two slices of bread and spread honey mustard on both sides.
Put cheese on one slice of bread and ham on the other and toast in the toaster oven for about 3 minutes or until cheese melts. I set my toaster oven to 300.
Once cheese is melted pull toast out of oven and layer 2 slices bacon, 2 tomatoes, and 3 slices avocado, on top of the slice with cheese. Then drizzle with ranch and place the side with ham on top.