Mexican Chicken Shells

A new recipe I recently tried led to an addition to my go-to list.  Though I did a few adaptations to the original, it seems to be plenty adaptable, and I encourage you to suit it to your tastes. 
Here's my milder adaptation from Taste of Home's Contest Winning Annual Recipes 2006
1 package (8oz) Large shell pasta
2 C cubed cooked chicken
1 1/2 cups shredded Monterey Jack cheese
1 1/2 C shredded cheddar cheese
1/2 C shredded zucchini (optional)~ a great way to hide more veggies!
1 C sour cream
1 can (4 oz) chopped tomatoes with green chiles
1 can (10 3/4 oz) condensed cream of chicken soup, undiluted
1 C salsa
2/3 C milk
First cook the shell pasta according to package directions.  Meanwhile, in a large bowl, combine the chicken, all cheese, zucchini, sour cream, and about 6 T. of the tomatoes with chilies.  In another bowl, combine soup, salsa, milk and remaining chilies.  Spread 1/2 C in a greased 13-in. x 9-in. x 2-in. baking dish. 
Drain shell pasta; proceed by stuffing pasta (full) with chicken mixture.  Arrange over sauce in baking dish.  Pour remaining sauce over shells.
Lastly, cover and bake at 350 deg. for 40 minutes.  If desired, uncover and sprinkle with more cheese, then bake longer to melt cheese.  Pretty, but not necessary.
Can be prepared ahead and baked the next day.  May need bake time adjusted if coming straight from refrigeration.   Enjoy!

Turn on the Cold

Freeze up those veggies before they go bad!  Keeping an eye on veggies in the fridge before they turn on you can not only save you money, but help you provide prepared vegetables to add to all kinds of dishes.  I've recently blogged about preparing veggies ahead of time, but that can include simple prep work and freezing as well if they still aren't suiting your week's recipe plans.  During the summer, we had an overabundance of zucchini just from my parents small garden.  I ended up shredding much of it and freezing it, not having any plan for what it was going to become in the future.  But I've found that adding that zucchini makes things more flavorful and moist, without even a hint of zucchini flavor itself!  So those with very particular "no green foods by choice" diets (hopefully not your kids) won't even suspect.  I added it to soups, a great Mexican manicotti recipe I tried out, and- my new favorite success, to some meatballs!  They added some perfect moisture to the meat without weighing them down with too much "other stuff"- still leaving it flavored only by the beef. 
So do, plan ahead, prep in advance too, but don't let those veggies beat you.  Get 'em before it's too late.

Ronald McDonald House Charity Walk

Last year in April, I did my first 'walk' for the Ronald McDonald House Charity.  Our 3.2 mi. (5k) walk was easy with my walking buddy to chat the whole way with.  (After all I've been practicing).   There were booths giving out free samples of food, drinks, and more.  Definately on the 'to do' list for next year too.  So glad to help raise funds for such an amazing charity and be motivated to go for more walks too. 
I encourage you to support this cause through this link.  If nothing else, may it inspire you to do something new for a cause that matters to you.
http://www.walkforkids.org/faf/donorReg/donorPledge.asp?ievent=446300&lis=1&kntae446300=9BB651F3235344E2A3BE25242D8DF325&supId=319658908

Just a Couple Tips

Mailing help:
Need a cheap packing filler?  Try plain popped popcorn.  Cheap and easy, always on demand if you keep those plain kernels in your cupboard. Just don't use the butter kind from microwave types.

Beans:
Cook your own!  Ever compared the price of a can of beans to the dry packages?  Oh there's a difference all right, and then you also realize the dry ones have SO much more in the package too!  Follow the directions on the package, soak and cook while you do other things, put some in the fridge for dinner later in the week, and freeze the rest!

Car wash:
Spending bucks at the car wash?  Get out there and wash the car yourself1  Think it takes fancy (and costly) soap to do the job?  Think again.  Use a little dish detergent and you'll be all suds in no time, with great grease fighting power for mere pennies!

More From Last Time- Prepping Those Veggies!

To Do List:
(you decide how much depending on your family size)
~Peel and slice a bunch  of carrots for snacking and lunches
~Peel and slice on bias (diagonal cut) a few carrots to add to this week's stir fry, sweet and sour meatballs, etc
~Clean then grate a zuchini to add to all kinds of meals this week.  I threw in at least half a cup of grated zuchini into a casserole last week and forgot it was even there!  This can also be frozen.
~ Slice up a couple clean red bell peppers for a handy snack.  Add the remaining slices to fajitas.
~ Clean and slice celery sticks
~ Chop up some celery stalks (with tops) for adding to casseroles, stir fry, soups...

Spend a little time, perhaps on the weekend preparing some basic veggies and you find it is much easier to add in healthy vegetables in your recipes for weeknight meals.
These are just a few basic ideas.  Message me for veggies you can't live without having around and how you get them ready.

Prepare Those Veggies Ahead

Having trouble finding the time and enthusiasm to add in more veggies at dinner?  Decide what's really stopping you.  Is it the time of prep work?  Is it not knowing how to prepare them?  Is it that you think the kids won't like them?  Decide and conquer.  Your kids will get used to seeing more veggies at the dinner table, and setting a couple expectations isn't too much to ask.  Have them at least try one etc.  -eventually they'll be second nature- especially the younger you start them on veggies in the first place!  Do it because you know its good for the whole family.
If you feel that you don't know how to prepare a certain vegetable, you've got options!  Message me and I'll answer, check out my other veggie blogs, and search on the Internet.  Not to mention those cookbooks you may already have.
Prep work got you down after work?  Do the prepping ahead!  I've been in that boat.  I get lazy too and decide to skip the carrots just because I don't feel like peeling and cutting them.  If you prepare veggies when you DO have time- make a block of time on the weekends for dinner prep- then they'll be SO much easier to grab and add.  You'll get the most out of this if you're also doing your meal planning ahead of time.  Then you'll know what prep work you need for the recipes.  If nothing else though, you'll be preparing veggies for easier consumption including snacks and for packing lunches!

We'll talk soon about some vegetable options and how to have them ready to add in to any recipe.