Ingredients:

2 boneless chicken breast

4 ounces green chilies

1 teaspoon of cumin

1 teaspoon of onion powder

1 teaspoon of garlic powder

4 tortilla shells

1 cup shredded Mexican cheese

8 ounces salsa verde

1 cup sour cream

Directions:

1. Pre-heat oven to 425 degrees.
2. Bring a medium saucepan to a boil, place in chicken breast and boil for about 10 minutes. Once done and cooked through, shred the chicken.
3. Add the cumin, onion powder, garlic, and the chiles to the shredded chicken. Mix well.
4. Add the cheese, mixing well again.
5. Spray a large baking dish with cooking spray.
6. Fill each tortilla with the chicken mixture, roll the tortilla up, tucking in the ends, and place seam side down, repeat for next three tortillas. Spray the tops and sides of the filled tortillas with cooking spray. Bake for 20 minutes.
7. In a small saucepan, combine the salsa verde and sour cream.  Mix well and cook over medium heat until warmed.
8. Serve the chimichanges with the salsa verde mixture over top.

Enjoy!

Adapted from The Cookaholic Wife

Ingredients:

1 tablespoon of olive oil

1  half of a yellow onion, diced

3 teaspoons of garlic, if you are using already prepared garlic, if not 3 cloves mashed will work

1 half of a green bell pepper, chopped

1  half of a red bell pepper, chopped

1 teaspoon  paprika

1/2 teaspoon of  salt

1/2 teaspoon of oregano

1/2 teaspoon of ground red pepper

1/2 teaspoon of ground red pepper

1/2 tsp black pepper

1 cup uncooked long-grain brown rice

2 cups fat-free, less-sodium chicken broth

1 tomatoes, diced I use a Roma

1 pound of ground turkey, cooked

6 oz turkey andouille sausage, sliced

Directions:

1. Heat oil in a large pot  over medium-high heat. Add onion and garlic; saute 6 minutes or until lightly browned. Stir in bell peppers and next 5 ingredients; saute 1 minute.
2. Add the rice; saute 1 minute. Stir in broth and tomato; bring to a boil. Cover, reduce heat, and simmer 30-40 minutes. Add turkey and sausage; cover and cook 10 minutes.

Adapted from Prevention RD. 

Ingredients:

For the crust:

1 box of chocolate wafers crushed

2 tablespoons of sugar

6 tablespoons of butter, melted

For the filling:

1 1/2 pounds of cream cheese, softened

1/2 cup granulated sugar

1/2 cup packed brown sugar

2 tablespoons of cornstarch

1 teaspoon of pumpkin pie spice

1 cup pumpkin pie mix

4 eggs

1 teaspoon of vanilla

1/2 cup milk chocolate baking chips

Directions:

1. Heat oven to 350 degrees. Wrap bottom and sides of spring form pan with cooking spray.
2. To make the curst, mix together cookie crumbs, sugar and butter. Press over bottom and partially up side  of spring form pan. Refrigerate while making filling.
3. For the filling, in a large bowl, beat cream cheese until smooth. Beat in sugars, cornstarch and pumpkin pie spice until well combined. Beat in pie mix and eggs. Add vanilla and beat until smooth. Reserve 1/2 cup batter.
4. Microwave chocolate for 30 seconds, stir and microwave another 15 seconds. Stir again and mix into reserved batter, microwave an additional 15 seconds.
5. Pour batter into prepared pan. Dollop tablespoons of the chocolate mixture  over top of cheesecake, swirl with a small knife or spatula. Place in roasting pan, adding enough hot water to come halfway up side of foil.
6. Bake at 350 for 70 to 80 minutes, until just set. Run a knife along the edge of pan. Cool on rack.  Cover, refrigerate overnight.

In 2011, Shop Rite donated 40,000 cans of food to local food banks, this year the goal is 50,000! Help make this possible! It’s so simple. All you have to do is “like” Shop Rite’s page on Facebook.  Once you like their page, they will donate one can per like on their page, hoping to reach the goal of 50,000 cans in 2012!

Also be sure to check out the Shop Rite’s, “Get Can Canned” website here. All you have to do is  upload a personal photo and become a Shop Rite Can Can Dancer. You can email it to family &  friends, share on Facebook or twitter!  Check out Kiley’s video here!

The official Can Can sale starts Thursday, January 5th! But if you can’t wait there is a Can’t Can’t Wait Sale going on right now at your local Shop Rite!

ShopRite has an amazing program called ShopRite’s Partners in Caring, which aids in hunger in our local communities. It works with more than 50 different food industry manufactures to provide more than $2 million annually. since it started in 1999, it has donated $7 million to more than 1,700 charities. It also supports emergency food pantries, soup kitchens, homeless shelters, child care centers, battered women’s shelters, senior citizen programs, drug rehab centers, programs for the mentally and physically disables, after-school programs and other organization that might need aid.

So what’s the give away? As a member of the Potluck Blog Panel, ShopRite has graciously give me the chance to offer a Shop Rite truck as a  giveaway to a reader of my blog.  How do you enter? Simple, leave a comment telling me your favorite thing to collect as a child or even as an adult!

Giveaway will start Monday 12/19/11 at 9 am and will end Friday 12/22/11 at 9 am.

Good luck!

The simply dressed line is made with a minimal number of all natural ingredients, such as extra virgin olive oil, canola oil, sea salt and doesn’t contain any preservatives, trans fats, high fructose corn syrup, MSG or artificial flavors or colors. Finding one that you like should be easy with its ten different flavors.

This post is part of the Foodbuzz Tastemaker program with Marzetti Simply Dressed.

I tried out the Champagne Salad Dressing. I decided to use it by marinating some chicken tenderloins in it for about for hours. The flavor was great! With the different spices it has in it, it’s full of flavor. I’m super excited to try it on a salad dressing!

Ingredients:

5 to 6 chicken tenderloins

1 bottle of Simply Dressed Champagne Salad Dressing

Directions:

1. Place chicken tenderloins in a gallon sized ziploc bag and pour as much as you want of the dressing over them and marinate for about 4 hours.
2. Heat up a grill pan and cook the tenderloins for about 10 minutes or till completely done.

To be completely honest with you, this was the best pizza we ever made. It wasn’t greasy at all, the crust was perfect! I would do this again and again and again! Speaking of the crust, you can use any pizza dough recipe that you may already like or buy a pre-made one. Personally we use Pillsbury Hot Roll Mix for our dough/crust. It’s super easy to make and takes about 5 minutes to rise.

Ingredients:

Pizza dough of your choice

4 to 5 chicken tenderloins cooked and BBQ’d, we used our grill pan to get some texture

BBQ sauce of your choice and the amount depends on flavor you are looking for

1 16 ounce block of mozzarella cheese, freshly shredded

Directions:

1. Prepare pizza dough according to directions. Sprinkle some olive oil over the dough. Paint some BBQ sauce over the edges of the dough which will be your crust.
2. Add cheese to dough and then top with BBQ chicken.  Squeeze extra BBQ sauce over top of the pizza, as much flavor as you would like it to have. We found a few swirls was enough.
3. Bake in the oven according to your pizza dough directions and the amount of time it also tells you do cook it for. Let it cool for about 5 minutes after removing from the oven. Slice!

Anyways, every Halloween Chris and I made it at tradition to have pulled pork for dinner. It’s just so easy because of the amount of trick or treaters we get. Especially now that we have our own and one of the way, this was SO easy to put together and eat quickly before it was time to get Kiley dressed and take her trick or treating. We actually didn’t plan on taking her anywhere but a few houses, but she loved it so much that we decided to take her around a bigger section of our neighborhood.

Every year I try to find different flavors to make for pulled pork, this year I decided to do a root beer pulled pork. It was delicious!

Ingredients:

1 5-6 pound pork butt or loin

1 package dry onion and mushroom soup

2 cups of water

1 can of root beer

BBQ sauce of your choice

Directions:

1. Place all ingredients, except BBQ sauce in crock pot and cook on low for 6-8 hours.
2. After cooking is complete, shred meat in  separate bowl and add about 1 cup or so of BBQ sauce, more if you want more flavor. Serve on rolls!

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Since Halloween is approaching I decided to have a little fun with the mashed potatoes and make them into Ghostly Meatloaves!  I have a very picky 1-year-old eater, so I thought if I made these little meatloaves fun she might enjoy them and she did! My trick worked!

Ingredients:

1 package of Simply Mashed Potatoes

2 large eggs

1/2 cup of ketchup

2 teaspoons of Worcestershire sauce

1/2 cup seasoned bread crumbs

3/4 lb ground beef

1/2 lb ground pork

Salt and pepper to taste

1 bag of frozen corn kernels

Directions:

1. Heat oven to 375 degrees. Grease a 12 cup muffin pan with cooking spray. Combine the eggs, ketchup, Worcestershire, salt  and pepper to taste and stir in the breadcrumbs. Mix to combine. Add meats and mix together until well mixed. Divided the meat mixture among the 12 muffin cups. Bake in the oven for about 20 minutes or till the internal temperature is 160 degrees.
2. Add the same time follow the directions on the Simply Mashed potatoes, I decided to make mine in the oven, so you transfer them to a an oven safe bowl and bake for about 20 minutes.
3. Add some milk and butter to the potatoes once they are done cooking to make them a bit thinner, then place in a pastry bag. Place a individual meatloaf onto a plate and decorate with mashed potatoes, add 2 corn kernels for the eyes!

This post is part of the Foodbuzz Tastemakers Program with Simply Potatoes.

Ingredients:

1/2 cup unsweetened cocoa powder

1 tub(16 ounces) of refrigerated cookie dough

8 ounces of cream cheese, softened

1 jar(7 ounce) of marshmallow fluff

Orange Icing(very easy to make, orange food coloring and vanilla icing)

Green sprinkles

Directions:

1. Mix together cocoa powder and cookie dough . Mix till it’s well blended. Shape into an 8 inch log and wrap in saran wrap, refrigerate over night or for 4 hours.
2. Heat oven to 350 degrees. Cut dough into /2 inch pieces, you should have 14 slices of cookie. Places 2 inches apart on ungreased cookie sheet, bake for 8-0 minutes or until down. Remove to cool.
3. Beat cream cheese with electric mixer until smooth, add marshmallow fluff.  Using a tablespoon place icing onto cookie and make a sandwich.
4. Place vanilla icing and orange food color in  bag and mash together till it’s orange, cut a small corner of the bag and draw a pumpkin on the cookie! Sprinkle some green sprinkles on top of the orange to make the stem.  Keep refrigerated because of cream cheese.