Since we are on this journey of eating at home to help keep our spending under control and fix our finances, I'm always looking for meals that my picky eaters will eat.  In the past I would make chicken enchiladas via a box kit from the grocery.  My husband has actually been asking for them and every time I go to the store with it on my list, the kit is not there.  So, off to Pinterest I went in search of a simple chicken enchilada recipe.  I ran across this recipe and thought I would give it a try.

Ever get in one of those ruts where you're making the same meals over and over again?  Yeah, I seem to get them all the time.  That's when I head over to my ever growing food boards on Pinterest to find something that at least Jon and I will both eat.  I ran across this recipe on my chicken board and was a little hesitant about it because of the fact that Jon does not like Ranch.

I ran across this crock pot recipe several years ago on Going Jane via Pinterest.  It had been awhile since I had made it and I thought that it would help with getting out of our dinner redundancy.  Here's what you'll need to make this awesome Fall comfort meal.

When we were at my Mom's house during Memorial Day weekend, she made this supper easy and delicious meal.  I'm all for crockpot meals and Jon really liked it so, it will probably be put in our rotation.

I'm all about dumping dinner in the crockpot and walking away.  Then hours later your dinner is ready for you.  I had found this recipe about three years ago on stick a fork in it and have used it for more than just chicken.  It's great on pork chops and a pork loin.  I hadn't made it for awhile and decided that I would make it since we needed to switch things up for our meal planning.

Another recipe I found via Pinterest and it's made in a crock pot/slow cooker.  I love meals that are cooked in a crock pot.  Just toss everything in the pot and walk away!  I found this recipe via The Country Cook.

I'm not exactly sure where my mom got this recipe, but once she started making this I would request it all the time.  I don't make it that much because my husband generally just pulls out the chicken breast, leaving me with a lot of veggie and stuffing leftovers.  I decided to make it since I haven't made it in quite some time and wanted to share this yummy recipe.  If any of you are from my mom's church, this recipe is in the church's 40th anniversary cookbook on page 62.

You'll need:
4 boneless chicken breasts
1-20oz. package of frozen mixed vegetables (I have 2 bags of the steamable kind and they are only 12oz. each)
2 packages of chicken flavored stuffing (I was wanting to get the Walmart brand because it's cheaper, but they were out of the chicken flavored)
1 can of cream of chicken soup
1/2 C chicken broth (you'll get that later - no need to buy)

Fill a large pot with water and put your chicken breasts in.  The recipe doesn't call for this, but I added some salt to the water to help flavor the chicken.  You are going to boil them until they are completely cooked.  The recipe doesn't say how long and I didn't keep track.  I generally cut through the breast to make sure they are cook thoroughly.

While your chicken is cooking, this is a good time to start the stuffing and the mixed vegetables.  Follow the instructions on both packages on how to cook.  With the stuffing, I cooked it all in one pot.
Once your chicken is cooked, you want to put them in a greased 9x13" baking dish.  One thing I added here that the recipe doesn't call for is, I put salt and pepper on the chicken breasts for a little more flavor.  Now that you're done cooking your chicken, don't pour out the water just yet.  Measure out a 1/2 C of it and add that to a pot with the cream of chicken.  Cook until it starts boiling.
Because I didn't put foil or lid over the dish, the top of the stuffing turned a nice golden brown and had a yummy crunchy texture.

In the past I always felt like I was running around the kitchen and not getting everything timed out right.  This time didn't seem like that at all.  I guess I must be getting better with cooking since I'm doing more if it.  I actually had this all put together a little too early so, I placed it in the microwave to keep it warm until I got a call from Jon saying he was on his way home.  Could not of timed it any better.  As soon as Jon walked through the door, the timer buzzed!

I've made this for potluck meals and have just shredded the chicken so that every serving had chicken in it.  Try it out and let me know what you think. 

Many years ago I wanted to try and figure out how to make chicken alfredo.  It's one of my favorite meals at the Olive Garden.  I used to use a peppercorn marinade, but the only one that I can find are for beef and pork.  I ended up using:

So, this was not the dinner that I had planned on making last night.  When I was gathering up all the ingredients that I needed for my original plan, I noticed that I didn't have everything.  I know, you're probably saying, "Why didn't you just go to the grocery store and get what you needed?"  Well, can't really leave the house when you're toddler is napping and I try not to wake him from his naps.  So, the only thing thawed was 2 chicken breasts.  It was either going to be chicken enchiladas or chicken nuggets.

Last week I wanted to do a little something different when cooking chicken for dinner.  A few weeks before my friend, Mandee (The Kitchen Wife), had posted a recipe for what looked like a really yummy chicken dinner (Roasted Chipotle Chicken Breast with Black Bean Salad over a Baked Potato).  My husband is not a fan of potatoes so I just decided to make the chicken breast.  The recipe calls for the taco seasoning that I used for the DIY tacos (of which I'm making again tonight). Here's Mandee's recipe for the taco seasoning:

2 tsp. Chili Powder
1 1/2 tsp. Paprika
1 tsp. Onion Powder
1/2 tsp. Salt
1 tsp. Garlic Powder
1/2 tsp. Cumin
1/2 tsp. Oregano
1/2 tsp. Pepper
1/8 tsp. Cayenne Pepper

I baked the chicken for 25 minutes and should have used my handy-dandy meat thermometer that my step-mom got me for Christmas to check and make sure it was cooked all the way.  They smelled delicious and for the most part tasted good.  That is until my husband found some raw chicken.  I felt so bad - at least half of his chicken breast still needed to be cooked longer.  Moral of the story is to always check you meat before serving.  I probably should have baked them for 30 minutes and will do that the next time I make them.

If you like potatoes, try out the rest of Mandee's recipe.  I think when my mom is in for a visit, I might try them as well as some other recipes that Mandee has that the husband won't like.

Oh, Mandee did tell me that her husband said that the chicken would probably taste really good on the grill.  I think they would.  I might try it out on our Foreman the next time, but can't wait for warmer weather so we can have the nice charcoal flavor added to it.

Jon is a lover of wings.  Me, not so much.  I mean don't get me wrong, I love me some chicken, but not so much wings with BBQ sauce.  Since last night was the Super Bowl, Jon felt that he had to make wings for supper (even though we watched very little of the game).  He decided that he would just make them naked and we could add the sauce of our choice to them while we ate.  They were actually really yummy and I think I might have him make them more often.

We had bought a big bag of frozen wings from Walmart.  So Jon thawed them out before he did anything with them.  To make the wings naked, this is what you'll need:

Place the wings on a cookie tray and have your oven preheated to 400 degrees.  Bake the wings for about 25 minutes.  Let the wings sit for a few minutes before serving.  Jon poured Buffalo Wing sauce on his wings and I dipped mine into a sweet honey barbeque sauce.  These wings were good with out the sauces.  I was rather surprised at how good they were and how fast it took to make them.