Post-Surgical Boredom

Oh my…is July yet? Between the Lifetime Movie Network and all of those wonderfully tearful Hallmark channel movies, I may never watch television again…maybe. Daisy has already decided I need to go back to work as well. I think she feels a need to entertain me and she kinda craps out with that every morning about an hour after we get up and takes her mid-morning nap.



Lunch breaks up the day though…for example, today we are having baby yukon potatoes and this chicken dish I made in the crock pot yesterday, and was going to eat, but then went over to my parents house and had turkey burgers with my dad because my mom was out of town and he was lonely…it goes like this ~ put 1 lb of chicken breasts in the bottom of the crock pot, pour 1/4 to 1/2 cup of white wine on top, and add packet of Lipton’s Savory Herb w/ Garlic Soup mix and cook on low all day. This recipe is on the box of the Lipton’s but I modified it of course. It was pretty good. I think next time, just for fun, I will make it according to the directions on the box, just to see what it is REALLY supposed to taste like, but for this time, I just wanted to be simple.




Deliciously Delirious Friday!

It’s finally the end of the week and still raining, boo, but things are looking up because I just made the best thing ever ~ Kraft Philly Cooking Creme Easy Chicken Enchiladas! The picture is of course from the website, but this time only because I dug in so quickly after it was ready, I didn’t think to snap a picture, and it was quite beautiful I have to say! Here is the amazingly easy recipe ~

1 small onion, chopped
2 tsp. oil
3 cups shredded cooked chicken breasts
1 can (14.5 oz.) no-salt-added diced tomatoes, drained ~ I used petite diced from Hy-Vee
1 tub (10 oz.)PHILADELPHIA Santa Fe Blend Cooking Creme, divided
1/2 cup KRAFT Mexican Style Finely Shredded Four Cheese
8 flour tortillas (6 inch) 
I also added black olives
  1. Heat oven to 350°F.
  2. Cook and stir onions in hot oil in large skillet on medium heat 4 to 5 min. or until crisp-tender. Stir in chicken, tomatoes, 3/4 cup cooking creme and shredded cheese.
  3. Spoon about 1/3 cup chicken mixture down center of each tortilla; roll up. Place in 13×9-inch baking dish sprayed with cooking spray; top with remaining cooking creme. Cover.
  4. Bake 15 to 20 min. or until heated through.

I also added more cheese on top and the little extra mix and some extra black olives.

Verdict ~ this exceeded my expectations! It was absolutely fabulous and I will definitely make it again! I am already looking forward to the leftover!!!!

Yummy Monday!

I know that I have already posted once earlier today, but I am a giver, and I wanted people to have a jump start on dinner ~ so, get going, because I am making this for lunch today and can let you all know how this turns out! I have made another meal using these Philly Cooking Cremes and wasn’t disappointed, so I am very excited to give this a whirl!

In true fashion, I stole this picture from the actual website so that you would know what it is supposed to look like…my picture to follow later…maybe.

Chicken Bruschetta Pasta

ingredients ~

1 lb boneless skinless chicken breasts, cut into strips ~ or buy them already pre-stripped like I did…why waste time?

1/3 c fat-free reduced-sodium chicken broth ~ again, already have the regular…why waste extra money?

1/4 tsp garlic powder

1 tub Philadelphia Original Cooking Creme

2 c grape tomatoes

2 c hot cooked bow-tie pasta ~ or this time use rotini, because you used up the bow-tie to make a yummy pasta salad over the weekend ~ recipe to be posted later 🙂

12 fresh basil leaves, torn ~ or not, who needs to eat leaves anyways?

Cook chicken in large nonstick skillet on medium heat 5 to 6 min. or until done. Stir in broth and garlic powder; cook 3 minutes. I use an electric skillet, sort of like a one dish meal type-thing. Add cooking creme and tomatoes; cook and stir 3 minutes. Finally, stir in pasta and add basil on top if desired…or not…boast with pride at your wonderful cooking skills and enjoy with a glass of wine…


Verdict ~ quite tasty! Next time, we will be eating it with the basil leaves though, because it did the need the extra color, which is why I am not posting a picture, because my dish just doesn’t look as pretty as the one above…