Cheesy Chicken Pot Pie

(photo courtesy of kraftfoods.com)

3 cups chopped cooked chicken (you could also use turkey)

1 pkg. frozen vegetable blend

1/2 lb. Velveeta cheese, cut into small cubes

1 can cream of chicken soup

1 can refrigerated crescent rolls

HEAT oven to 375

COMBINE first 4 ingredients in 13x9-inch baking dish

UNROLL dough; place over chicken mixture.

BAKE 20-25 min. or until crust is golden brown.

Weeknight Ravioli Bake

(Photo courtesy of kraftfoods.com)

1 jar spaghetti sauce

1 can diced tomatoes, undrained

1 lb. frozen cheese ravioli

7 oz. Mozzarella cheese

2 Tbsp. grated Parmesan cheese

HEAT oven to 400

MIX spaghetti sauce and tomatoes; spoon 1 cup onto bottom of 13x9-inch baking dish.

LAYER half the ravioli and 1 cup shredded cheese over sauce mixture.  Top with remaining ravioli and sauce mixture.  Sprinkle with remaining shredded cheese; cover.

BAKE 30 min; uncover.  Bake 15 min. or until ravioli is tender and heated through.  Spring with Parmesan.  Let stand 10 min.  

Cheese-Lover's Pasta Roll-Ups

1 egg, beaten
1 container (15 oz) ricotta cheese
2 cups shredded Italian cheese (I used the pizza blend)
1 Tbsp. Italian seasoning
1 jar spaghetti sauce
16 lasagna noodles, cooked (I used 11 and then ran out of cheese mixture)
1/4 cup grated Parmesan cheese

HEAT oven to 375

MIX first 5 ingredients until well blended

SPREAD 1/2 cup spaghetti sauce onto bottom of 13x9-inch baking dish. Spread each noodle with 3 Tbsp. cheese mixture; roll up. Place, seam-sides down, in dish. Top with remaining sauce and Parmesan; cover.

BAKE 40 to 50 min. or until heated through, uncovering the last 10 min.

I actually made this last night, popped it out of the fridge today after work and cooked it! It was great!

Pumpkin Cream Cupcakes

It's been a while since I have blogged so I thought I would jump back into it with a good fall recipe!

1 pkg spice cake mix
1 pkg vanilla instant pudding
1 cup canned pumpkin
1 pkg cream cheese, softened
1/4 cup sugar
1 egg

HEAT oven to 350

PREPARE cake batter as directed on package. Add dry pudding mix and pumpkin; mix well. Spoon into 24 paper-lined muffing cups.

BEAT cream cheese with mixer until creamy. Blend in sugar and egg; spoon over batter. Swirl gently with small spoon.

BAKE 18-21 minutes or until toothpick inserted in centers comes out clean. Cool 5 minutes; remove to wire racks. Cool completely.

Up, up, and kind of away!

This weekend was Freedom Weekend Aloft and guess what!!! Landon got to get in a hot air balloon. He only went up about 15-20 feet, but still! I am so proud!
The balloon going up right down the street:
Another balloon going up right down the road:
Landon and Aunt Tammy starting to go up:
Getting brave and looking out:
This might actually be fun:

Crock Pot Lasagna

1 lb lean ground beef
1 26 oz jar spaghetti sauce
1 8 oz tomato sauce
1/2 a 9 oz package no boil lasagna noodles
1 jar Alfredo sauce
3 cups mozzarella cheese
1/4 cup grated Parmesan cheese

1. Brown ground beef until cooked, drain off fat.

2. Spray a crock pot with non-spray cooking spray (or use the Reynolds crock pot liners) spread 3/4 of the pasta sauce on the bottom. Stir in the remaining pasta sauce and the tomato sauce into ground beef.

3. Layer 3 lasagna noodles over sauce in slow cooker, break noodles if necessary. Top with 1/3 of the Alfredo sauce and spread evenly. Sprinkle 1 cup of cheese and then top with 1/3 of meat mixture.

4. Repeat layering twice, using 2 lasagna noodles for the last layer, sprinkle Parmesan cheese over top.

5. Cover; cook on low setting for 3.5 to 4.5 hours.

Serves 8
WW Points: 9

Deep Dish Pizza Casserole

1 pound ground beef
1 (15 ounce) can chunky Italian-style tomato sauce
Cooking spray
1 can refrigerated pizza crust dough
1 1/2 cup part-skim mozzarella cheese

Cook meat in a medium nonstick skillet over medium-high heat until browned, stirring until it crumbles. Drain, if necessary, and return to skillet. Add tomato sauce, and cook until heated.

While meat cooks, coat a 13 x 9 x 2-inch baking dish with cooking spray.

Unroll pizza crust dough, and press into bottom and halfway up sides of baking dish. Top with meat mixture. Bake, uncovered at 425 degrees F for 12 minutes.

Top with cheese, and bake 5 additional minutes or until crust is browned and cheese melts. Cool 5 minutes before serving.

Makes 6 servings
WW Points: 8

Cubed Steak and Wild Rice

(from www.allrecipes.com )

INGREDIENTS

• 2 tablespoons butter
• 1 pound cube steak, cut into bite size pieces
• 1 (4.5 ounce) package long grain and wild rice mix
• 2 cups water
• 5 fresh mushrooms, sliced
• 2 tablespoons Worcestershire sauce
• 2 tablespoons garlic powder
• 1 tablespoon onion powder

DIRECTIONS

1. In a skillet over medium heat, melt the butter, and saute the cube steak until evenly browned.
2. In a medium pot, mix the cooked steak and juices, rice, water, mushrooms, Worcestershire sauce, garlic powder, and onion powder. Bring to boil. Reduce heat to low, and simmer 25 minutes, or until all liquid has been absorbed.

Goodbye Old Friend!

We said goodbye to my very first car today, Zippy. It was a nice long 11 years, but time to trade her in and get a newer model. David is now the proud owner of a Honda Fit. Here's to hoping for another 11 good years with a Honda!

3-Step Jambalaya

1.) In large saucepan over high heat, saute for 5 minutes:
-2 Tbsp. butter or margarine
-Rice from 1 pkg. of Rice-A-Roni Spanish Rice
-1/2 cup chopped onion
-3/4 cup chopped bell pepper

2.) Mix in and bring to a boil:
-2 cups water
-1 (14.5 oz) can diced tomatoes (drained)
-Rice-A-Roni Spanish Rice special seasoning
-1 pkg. Hillshire Farm Smoked Sausage, cut into 1/4 inch slices

3.) Final Steps:
-Lower heat, cover and simmer for 20 minutes or until rice is cooked. Remove from heat and stir. Add hot sauce to taste.

Makes 4 Servings.

Overnight Rotini Bake

1 lb ground beef
1 large onion, chopped (1 cup)
1 large bell pepper, chopped (1 cup)
1 can (28 oz) crushed tomatoes, undrained
2 cups hot water
1 envelope onion soup mix
1 teaspoon Italian seasoning
3 cups uncooked rotini pasta (9 oz)
1 1/2 cups shredded mozzarella cheese

1. Spray 13x9-inch glass baking dish with cooking spray. Cook beef, onion, bell pepper over medium-high heat 5 to 7 minutes, stirring occasionally, until beef is throughly cooked; drain. Sir in tomatoes, water, soup mix (dry), Italian seasoning and pasta. Spoon into baking dish.

2. Cover tightly with foil; refrigerate at least 8 hours but no longer than 24 hours.

3. Heat oven to 375F. Bake covered 45 minutes. Sprinkle with cheese. Bake uncovered about 10 minutes or until cheese is melted and casserole is bubbly.

Georgia Aquarium

We finally took Landon to the Georgia Aquarium yesterday and he had a blast. To save you the details I am going to show parts of our visit in pictures:
An excited Landon waiting in line for the elevator to the walkway:
The tank that greeted us on our way into the aquarium. There was an identical one on the right wall as well:
Landon watching the fish go by. He could have stood there for hours!
A jellyfish:
The sea turtle landon had to see:
The big mantaray:

Black Bean and Corn Enchiladas

These were really yummy and David didn't even realize there wasn't meat in there until I told him.


1 can (15 oz) black beans, drained, rinsed
1 can (11 oz) Mexicorn, undrained
1 can (4.5 oz) chopped green chiles, undrained
2 cups shredded Colby-Monterey Jack cheese (8 oz)
1 can (19 oz) enchilada sauce
10 flour tortillas (6 inch)
Shredded lettuce, chopped tomatoes, chopped avocado, sour cream and salsa, if desired

1. Heat oven to 350F. Spray 13x9 inch glass baking dish. In medium bowl, mix black beans, corn, green chiles, 1 cup of the cheese and 1/4 cup of the enchilada sauce.


2. Spread 1/2 cup of the enchilada sauce over bottom of baking dish. Spoon 1/4 cup bean mixture down center of each tortilla. Roll up tortillas; place seam sides down in baking dish. Spoon remaining enchilada sauce over enchiladas. Sprinkle with remaining 1 cup cheese. Spray sheet of foil with cooking spray. Cover baking dish with foil, sprayed side down.

3. Bake 30 to 35 minutes or until thoroughly heated. Serve topped with lettuce, tomatoes, avocado, sour cream and salsa.

Make-Ahead Cheeseburger Lasagna

YAY! A new recipe. I actually cooked something new for dinner tonight and it turned out great! A new twist on the classic lasagna! Enjoy!


1 1/2 lb lean ground beef
3 tablespoons instant minced onion
1 can (15 oz) tomato sauce
1 1/2 cups water
1/2 cup ketchup
1 tablespoon yellow mustard
1 egg
1 container (15 oz) ricotta cheese
2 cups shredded Cheddar-American cheese blend (8 oz)
12 uncooked lasagna noodles
1 cup shredded Cheddar cheese (4 oz)
1 cup shredded lettuce
1 medium tomato, sliced
1/2 cup dill pickle slices

1. Spray 13x9 inch (3qt) glass baking dish with cooking spray. In 12-inch nonstick skillet, cook beef and onion over medium0high heat 5 to 7 minutes, stirring occasionally, until beef is thoroughly cooked; drain. Stir in tomato sauce, water, ketchup and mustard. Simmer 5 minutes, stirring occasionally.

2. Meanwhile, in medium bowl, beat egg with fork or wire whisk. Stir in ricotta cheese and 2 cups of the cheese blend.

3. Spread 1 cup beef mixture over bottom of baking dish. Top with 4 uncooked noodles. Spread half of the ricotta mixture over noodles; top with 1 1/2 cups beef mixture. Repeat layers once with 4 noodles, remaining ricotta mixture and 1 1/2 cups beef mixture. Top with remaining 4 noodles, beef mixture and 1 cup Cheddar cheese. Cover with foil; refrigerate at least 8 hours or overnight.

4. Heat oven to 350F. Bake lasagna covered, 45 minutes. Uncover and bake 25 to 35 minutes longer or until bubbly. Remove from oven. Cover with foil; let stand 5 to 10 minutes before cutting.

5. Just before serving, top with lettuce, tomato and pickles. Serve with additional ketchup if desired.

1 Month!

Jonas is 1 month old today! Happy Birthday little guy!

Wordless Wednesday

The coolest new things being used in our house:
Click here to check out more WW!

Top Ten Tuesday: Children's Books

As a primary teacher and mother to two adorable little boys I love children's books. I think I buy books for Landon and Jonas for myself truly. We belong to a book club for children and I could spend a small fortune every month ordering books, but my frugal side restricts this. Using Landon's bookshelf I bring you the top ten children's books we read in our house:

1. Any books from the Skippyjon Jones collection by Judy Schachner . Landon loves these, especially when I use my most creative Mexican voice.

2. Any books from the How Do Dinosaurs... collection by Jane Yolen and Mark Teague. Landon's bedroom is done in dinosaurs and they interest him.

3. Mouse Mess by Linnea Riley is a very cute book. Landon's Aunt Shelley gave him this book and it is one he often asks for at night time.

4. The Very Hungry Caterpillar by Eric Carle. This book is great for incorporating counting into your reading. The only problem with this book is that Landon now thinks the sun comes out from an egg. Obviously a major misinterpretation of the beginning of the book!

5. The Flea's Sneeze by Lynn Downey. This book is repetitious and reminds me of The Old Lady Who Swallowed a Fly.

6. The Llama Llama books by Anna Dewdney. Not only did these books teach Landon what a llama is, but they also teach children that it is okay to feel a certain way in different situations.

7. How Many Kisses Do You Want Tonight? by Varsha Bajaj. Once again, a good one for counting and rhyme. We always end with a shower of goodnight kisses.

8. Love You Forever by Robert Munsch. We haven't read this book in a long time, but I used to read it all the time to Landon when he was a baby. Time to break it out for Jonas!

9. Anything by Dr. Seuss. Landon loves the silliness found in these books and I love that they introduce rhyming.

10. The Toddler's Bible. Landon received this for Christmas from his Uncle Jon, Aunt Tammy and cousins and loves to read it. If it were up to him we would read 50-100 pages of it every night!

Check out more Top Ten Tuesday lists at: ohamanda.com

Welcome to the Jungle!

Instead of fun and games though we have pancakes! Williams-Sonoma has these awesome jungle pancake molds that I just had to have! Landon and I were busy whipping up some yummy pancakes this morning. I was hesitant at first but once I got the hang of it, it was simple. I think they turned out pretty good and see many more themed sets of pancake molds in my future!
There is a lion:
A monkey:
An elephant:
The end result:
One happy little boy with his elephant:

So In Love!

It is hard to believe that in 2 days Jonas will be 3 weeks old! Time is flying by! I can tell he has changed so much over the past couple of weeks. His head control amazes me every day. To me, he feels more "together" than Landon did. Could have something to do with my comfort level being high with him versus Landon. With Jonas being the 2nd baby things come more natural.

My time lately has been filled with taking care of Jonas, keeping up with laundry (Jonas pees on every outfit we put on him), healing, and of course some shopping in there. Jonas is the best shopper and makes it so easy to go out and about.

Good news on the potty front...Landon went potty at school yesterday! This is a HUGE accomplishment for him considering I saw him in diapers until he graduated from high school! He is so stubborn and against pottying in the potty.

I am still working on writing Jonas' birth story. Also working on recipes. We haven't had to cook a lot lately but I will get to it! I leave you with some recent pictures of Jonas.

At 2 weeks old:
Clean after his 1st real bath:
Playing:

My 2 Sons

Wow...it feels totally weird typing my 2 sons! Kind of like when I am talking to someone and I say the kids now as well. It is hard to believe that I am Mommy to 2 precious little boys. So much has happened in the past year that makes it seem surreal that I am here with my little boy at almost 2 weeks old. God works in mysterious ways. After this post I got discouraged about having another baby but then was blessed again 2 short months later. Now here I am with an almost 2 week old!

We washed Jonas' hair for the first time this weekend. He was born with far less than Landon but it was starting to look dirty and no longer smelled like a baby. He didn't care for the event at all which makes me dread when his belly button cord finally falls off and I can give him a real bath. Landon was right in on the action though and loves helping out with his little brother.
Here's what Jonas thought about washing his hair:
Cute little feet:
Glad to be done:
Both boys clean and getting ready for bed:

We had beautiful weather this weekend and were able to get outside and take some pictures. Here are some of my favorites from this weekend:
The proud big brother:
The not so aware little brother:
Both of my boys:

I am going to work on my birth story for anyone who wishes to read it. While it was a very by the book c-section, I still would like to share my experience. I am also planning to get back into the groove of cooking new recipes so that is something else to look forward too.