All righty, so this is my second attempt at a successful blog. I am still throwing around some ideas as to what constitutes non-boring posts and I hope that writing about my new recipe discoveries and my adventures as a new mother will be insightful yet entertaining as well! I am definitely not saying that I have extensive knowledge to spread to the world, just that I want others to learn with me.
As you walk with me, I will introduce you to Lil' Squirt, my 1 year old son, and my husband of 2 years, Sonny. Please learn, laugh, and grow with us!
So to get us started, I want to tell you about my newest recipe discovery. Just to warn you, I don't really use exact measurements when I'm cooking and I'm sure my food would turn out much better if I did, but I usually just throw ingredients in and hope for the best. I make a taco casserole that my husband LOVES but it's a little different every time. So for those who are very precise cookers, I hope I don't annoy you too much!
The last couple of nights have been pretty hectic and I have had to throw meals together very quickly. Thursday night we had stirfry, which I will post about some other time, but last night I discovered Chicken Enchilada Pasta.
1/2 -2/3 of a 12 oz bag of whole wheat egg noodles
1 can of cream of chicken soup
2ish tablespoons of sour cream
1/2 cup medium salsa
A few pinches of shredded cheddar cheese
Chili powder (I just dumped it in until it looked right, that's how I do most of my seasoning, so I have no idea how to tell you how much...just use your own discretion)
Dash of garlic powder
Cook the noodles according to package directions and drain. Add all ingredients and let simmer on medium-low for about 5 minutes or until hot. I added corn to mine but Sonny made his into a wrap and added more cheese. It needed some chicken, so in the future, I will make this when I have some leftovers already cooked. It was very simple and quick and we can't wait to have it again!
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