Salsa Chicken

OK, recipes really don't get any easier than this one. I got this recipe from Chef Mommy and I'm really glad I tried it. Simple doesn't even explain how easy this is and not only is it easy, it tastes great! You probably even have the ingredients on hand, so go ahead and make this one today!

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Salsa Chicken

1 pound boneless skinless chicken breasts

1 jar Salsa

1 packet of Taco Seasoning (I didn't use the entire packet...seemed like a lot to me...I only used about 1 Tbsp.)

1 8-oz container of sour cream

1 can cream of chicken soup

Place chicken in the bottom of crockpot and cover with the cream of chicken soup and the salsa. Sprinkle the Taco Seasoning over that. Cook on low for 6 hours.

Shred the chicken...mine was so tender that a wooden spoon did the trick.
Mix in the sour cream.

Serve over rice.

Seriously...very yummy!!! Enjoy! :)

Penne Pasta with Sun-dried Tomato Cream Sauce

To be honest, I don't even remember how I stumbled across this next recipe, but I printed it out from the Very Best Baking website. Very glad I did because it was INCREDIBLY easy and so, so good! I'm not a big fan of just pasta for dinner, so I baked some chicken and served it on top with a side of green beans. I think adding the chicken absolutely made the meal, so I highly recommend it!

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Penne Pasta with Sun-dried Tomato Cream Sauce

2 cups (8 oz.) dry penne pasta

8 sun-dried tomatoes, chopped (about 1/3 cup)

1 can (12 fl. oz.) NESTLE CARNATION Evaporated Lowfat 2% Milk

2 cups (8-oz. pkg.) shredded Italian-style four-cheese blend

1 teaspoon dried basil

1/4 teaspoon garlic powder

1/4 teaspoon ground black pepper

Prepare pasta according to package directions, adding sun-dried tomatoes to boiling pasta water for last two minutes of cooking time; drain.

Meanwhile, combine evaporated milk, cheese, basil, garlic powder and pepper in medium saucepan. Cook over medium-low heat, stirring occasionally, until cheese is melted. Remove from heat.

Add pasta and sun-dried tomatoes to cheese sauce; stir until combined.

Like I said earlier, adding the chicken absolutely made the meal, so I wouldn't skip this part if I were you! Enjoy! :)

Spider Krispies

OK, so this recipe is a little late...as in, made it for my son's class Halloween party and you won't be able to use it until next year kind of late. Oops! Well, you can bookmark it and have it ready for next year! :) I had to come up with a gluten free, peanut free snack for his party and my friend Melissa told me about this super fun, super yummy treat. I got it from CookiesandCups and WOW...there is some super cute stuff on there! I paired the snack with a fun little idea I saw on Pinterest of course...a jack-o-lantern drawn on a little orange. Seriously, isn't that precious?!? LOVE!

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Spider Krispies

6 cups Cocoa Pebbles (they are gluten free!)

1-10.5 ounce bag of mini marshmallows + additional marshmallows for eyes

1/4 cup butter

Chocolate chips

Pretzels

Spray a 9X9 inch pan lightly with cooking spray. Melt butter in sauce pan and add in marshmallows until melted. Remove from heat and stir in Cocoa Pebbles. Spread into your 9X9 inch pan and cool for 15 minutes. Cut out krispies with a 2 inch round cookie cutter. Flatten additional marshmallows with a rolling pin for eyes and press into the krispies. The recipe called for the black spot on the eyes to be made with a food marker, but I didn't have one, so I stuck chocolate chips upside down in the marshmallows. The kids LOVED them! Then, stick pretzel sticks into the side for legs. (Can use gluten free pretzel sticks!)

Ta-da! How cute is that?? I thought they turned out so cute and the kids gobbled them up! In the original recipe, she also made teeth for the spider and even shows how to use this to make a precious owl. Definitely check it out! Hope your kids enjoy! :)