Easy Chicken & Rice Casserole

1 can (10 3/4 ounces) Campbell's® Condensed Cream of Mushroom Soup (Regular or98% Fat Free)

1 cup water

3/4 cup uncooked regular long-grain white rice

1/4 teaspoon paprika

1/4 teaspoon ground black pepper

1 1/4 pounds skinless, boneless chicken breast halves

• Stir the soup, water, rice, paprika and black pepper in a 2-quart shallow baking dish. Top with the chicken. Season with additional paprika and black pepper. Cover the baking dish.
• Bake at 375°F. for 45 minutes or until the chicken is cooked through and the rice is tender.

RECIPE TIPS

• Recipe Note: For creamier rice, increase the water to 1 1/3 cups.
• Serving Suggestion: Serve with a steamed vegetable blend and crusty whole wheat rolls. For dessert serve fresh apple slices and store-bought caramel sauce for dipping.

Crockpot Lasagna

It's been sooooo long since I last posted!! I honestly do not know how stay-at-home mom's do it...really, this is way to hard for me...trying to take care of the little man, get him fed, to nap, and clean up after him, do laundry, eat myself, get a shower, brush my teeth!, and try to attempt to get dinner on the table by 8pm...is seriously exhausting!!! and....not to mention, doing it ALL on about 4 good hours of sleep??? You people are crazy!!! LOL, I can't wait to go back to work all ready, it's going to feel like a vacation!! HAHAHA, ok....anyway, my friend Jenn told me about this recipe and I honestly couldn't remember the ingredients when she rattled them off to me, so I searched for it on food.com. This is super easy, and delicious!!! (I prepared it all + cleaned & washed the stairs, did laundry, & cleaned kitchen all in about 1 hour....Enjoy!!

ingredients:

1 lb lean ground beef

1 onion, chopped

2 garlic cloves, smashed

1 (28 ounce) can tomato sauce

1 (6 ounce) can tomato paste

1 1/2 teaspoons salt

1 teaspoon dried oregano (I also added some italian seasoning)

12 ounces cottage cheese (we like 2%)

1/2 cup grated parmesan cheese or 1/2 cup asiago cheese

12 ounces lasagna noodles, uncooked (I used Wheat lasagna noodles)

16 ounces shredded mozzarella cheese

Directions:

Prep Time: 15 mins

Total Time: 4 1/4 hrs

1 Brown ground beef, onion and garlic in frypan.

2 Add tomato sauce, tomato paste, salt and oregano.

3 Cook long enough to get it warm.

4 Spoon a layer of meat sauce onto the bottom of the slow cooker.

5 Add a double layer of uncooked lasagna noodles (break to fit) and top with cheeses.

6 Repeat with sauce, noodles and cheeses until all are used up.

7 Cover and cook on low for 4 to 5 hours.

Read more: http://www.food.com/recipe/crock-pot-lasagna-21706#ixzz1BV1m4TM8

Pumpkin Pancakes

1 3⁄4 cups flour
3 tbsp. sugar
1 tbsp. ground cinnamon
2 tsp. baking powder
1 tsp. ground cloves
1 tsp. ground ginger
1⁄2 tsp. kosher salt
1⁄4 tsp. ground allspice
1 cup canned pumpkin purée
1 cup heavy cream
1⁄2 cup milk
2 eggs, lightly beaten
6 tbsp. canola oil
Butter and maple syrup, for serving

1. In a bowl, whisk together flour, sugar, cinnamon, baking powder, cloves, ginger, salt, and allspice. Add pumpkin, cream, milk, and eggs; whisk until smooth.

2. Heat 1 tbsp. oil in a 12" nonstick skillet over medium-high heat. Using a 1⁄4-cup measuring cup, pour batter into skillet to make three 3" pancakes. Cook until bubbles begin to form on the edges, 1–2 minutes. Flip and cook until done, 1–2 minutes more. Repeat with remaining oil and pancake batter. Serve pancakes hot with butter and syrup.

SERVES 8

Introducing....Baby Truss!!!

I know I have been M.I.A lately!!! I really want to share my 22 week ultrasound picture with you of baby trussler!! I am about 23 weeks pregnant now, and couldn't feel more better! I never got sick yet, and after the first tri-mester was over I started getting my energy back! Hopefully I will post more now....I have been busy with spring/summer weddings (My sister and I started Deux Adore about 2 years ago, where we travel on location to do wedding hair & makeup). It is fun, but it consumes about most of my time when I am not working my regular 40+ hour a week job, juggling travel, consultants, having my own life, and trying to still make dinner & be a good wife!! ;) We are not finding out the sex of the baby, which has been fun...but it is driving me crazy not knowing!! I think it's going to be a boy, but just in case we have picked both girl names & boy names so we will see......can't believe I am already going to be in my 3rd tri-mester in a weeks time.....sure is going fast & baby truss is expected on December 19th!!!

Orzo with Tomatoes + Parmesan

This is the ultimate perfect side dish, and not really that hard to make! I love tomatoes, parm & orzo!! Enjoy :)

Orzo with Tomatoes and Parmesan

2 cans (14 1/2 ounces each) reduced sodium chicken broth

1 1/2 cups orzo

2 tablespoons butter, divided

1 clove garlic, minced

1 cup chopped plum tomatoes

1/2 teaspoon McCormick® Gourmet Collection Italian Seasoning

1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind

3 green onions, chopped

1/2 cup grated Parmesan cheese

1. Bring broth to boil in medium saucepan. Add orzo; cook on medium heat 10 minutes or until tender, stirring occasionally.

2. Melt 1 tablespoon of the butter in large nonstick skillet on medium-low heat. Add tomatoes, garlic and Italian seasoning; cook and stir 2 minutes or until tomatoes begin to soften.

3. Stir in remaining 1 tablespoon butter, cooked orzo and pepper. Cook and stir 2 minutes. Add green onions and Parmesan cheese; cook and stir 1 minute.

Southwestern Grilled Chicken with Lime Butter

YUMMMMM. This was FAB-U-LOUS!! Excuse the picture, it's from my blackberry since our camera was dead! You def should try this, if you don't want it so hot skip the chile's - you probably won't miss them anyway if you don't like spicy food. I made this with a side of Parmesan & tomato Orzo - I will post that in a little while, enjoy :)

Southwestern Grilled Chicken with Lime Butter

• Low Carbohydrates • Low Sodium

1 tablespoon McCormick® Gourmet Collection Chili Powder

1 tablespoon McCormick® Gourmet Collection Cinnamon, Saigon

1 tablespoon brown sugar

1 teaspoon unsweetened cocoa powder

1/2 teaspoon salt

1/4 teaspoon McCormick® Gourmet Collection Black Pepper, Coarse Grind

3 tablespoons olive oil

1 tablespoon balsamic vinegar

3 1/2 pounds bone-in chicken parts

Lime Butter:

1/4 cup chopped fresh cilantro

1/2 cup (1 stick) butter, melted

1 serrano chile, minced

2 tablespoons minced white onion

1 tablespoon fresh lime juice

Pinch McCormick® Gourmet Collection Black Pepper, Coarse Grind

1. Mix first 8 ingredients in small bowl until well blended. Spread seasoning paste all over chicken with spoon or basting brush,

2. Grill chicken using medium heat for a gas grill or indirect heat for a charcoal grill. Close the lid and grill about 30 minutes or until chicken is cooked through.

3. For the Lime Butter, mix all ingredients in small bowl. Drizzle over chicken just before serving or serve separately for dipping.

Homemade Mac & Cheese

I definitely had to document this recipe!!! This was so good, and I don't have a pic because we lost our camera :( So that is why I haven't been taking any photos the last few posts!!

You should really try this, we had it with asparagus...I know pretty lazy Sunday dinner! Thank god my neighbor came over to give Chad a hamburger they were grilling...I on the other hand, filled up on this yummy mac & cheese ;)

Makes 4 servings:

- 2 c. elbow macaroni, uncooked (I used the Barilla Wheat medium shells)

- 3 tbsp. butter (I used Light butter)

- 2 tbsp. finely chopped onion

- 2 tbsp. all purpose flour

- 1 tsp. pepper

- 1/2 tsp. salt

- 2 c. milk

- 3 c. shredded American cheese (I used 2 jars of Old English, and 1 cup shredded sharp cheddar cheese)

- 1 tbsp. buttered bread crumbs (I omitted, and did not put in oven)

Prepare macaroni according to package directions; drain. In large saucepan, melt butter. Add onion cook until tender. Stir in flour, salt and pepper. Blend in milk. Cook, stirring constantly until thickened and bubbly. Add cheese; stir until melted. Combine macaroni and cheese mixture. Mix well. Pour into buttered 2 quart casserole dish. Top with bread crumbs. Bake in a 350 degree oven until hot and bubbly about 30 minutes.