I’m int his weird dinner funk lately. I feel like I have literally cooked every recipe in the world that my family would enjoy. I spend hours every week going up and down my Pinterest boards trying to find something – ANYTHING! – that looks good. And then when I finally find something, I always feel like I mess it up and it comes out mediocre at best.

I’ve lost my mojo.

I actually put this Enchilada Rice on the meal plan a few weeks ago because I needed to leave for the grocery store immediately and just happened to stop on it when browsing Pinterest. You guys know I’m obsessed with enchiladas and pretty much all Mexican food and this definitely hit the spot. I was pleasantly surprised that something so simple and so easy could make me so happy.

To make it a little heartier for my people, I got put theirs inside flour tortillas and rolled them up like burritos. They loved them!

Four years ago: Best Big, Fat, Chewy Chocolate Chip Cookies
Five years ago: Fig and Walnut Sticky Buns

Enchilada Rice

adapted from Heat Oven to 350


1 cup uncooked rice
2 teaspoons olive oil
1 pound lean ground beef or ground turkey
1 medium onion, diced
1/2 teaspoon chili powder
1/4 teaspoon ground cumin
1/4 cup sour cream
2 cups green enchilada sauce
1 cup shredded cheddar cheese, divided
1 (11-ounce) can Mexicorn, drained
1 (15-ounce) can black beans, drained and rinsed
1/2 cup sliced green onions


  1. Preheat broiler.
  2. Cook rice according to package directions.
  3. In a separate oven-proof skillet, heat olive oil over medium heat. Brown beef with the onions until no pink remains in the beef and onions have softened.
  4. While beef is browning, stir together sour cream, enchilada sauce, 1/2 cup shredded cheese, Mexicorn and black beans.
  5. When beef is completely browned, drain the fat and add chili powder and cumin. Stir until combined. Stir in enchilada sauce mixture and cooked rice and stir and cook until warmed through. Season to taste with salt.
  6. Top mixture with remaining 1/2 cup cheddar. Broil for about 3 minutes or until cheese is melted.


Lately I’ve really been digging meals that use shortcuts. Like, cream of something soups. I don’t think I made a meal this week that didn’t include one!

This recipe is a great one that takes a shortcut by using Rice-A-Roni which I’m not sure I’ve ever tried before I made this but I am hooked. I’ve told you guys how horrible I am at making rice (especially since we moved here!) but the rice turned out perfect for me and it already had all the seasoning in the box! So yeah, I can’t believe I’ve been making mushy, tasteless rice for so long!

The rest of the dish is homemade so you don’t have to feel guilty about using the boxed stuff. It’s got chicken and mushrooms and it’s all covered with muenster cheese. Anything with muenster automatically becomes a favorite for me.

My kids usually whine and pick out any mushrooms but there were no complaints and no mushrooms let on their plates after this one!

One year ago: Texas Cheese Fries
Two years ago: Baked Chicken Taquitos
Four years ago: Kaiser Rolls

Chicken & Wild Rice Hot Dish

adapted from Mommy? I'm hungry!


1/4 cup unsalted butter
1/2 cup chopped yellow onion
8 ounces mushrooms, sliced
1/4 cup all-purpose flour
1 1/2 cups chicken stock
1 1/2 cups half-and-half cream
1 teaspoon salt
1/2 teaspoon fresh-ground black pepper
1/4 teaspoon fresh-grated nutmeg
3 cups diced cooked chicken
2 tablespoons chopped fresh parsley
2 packages Rice-a-Roni Wild Rice Mix, cooked according to package instructions
1 cup Muenster cheese, shredded


  1. Preheat the oven to 350F.
  2. Heat the butter in a large skillet over medium heat. Add the onion and mushrooms and cook, stirring frequently, until onion is translucent and mushrooms have softened.
  3. Sprinkle on the flour and stir to coat.
  4. Pour in the stock and half-and-half cream, and bring just to a simmer, whisking frequently. Simmer gently for 5 minutes, whisking often, then add the salt, pepper and nutmeg. Stir int he chicken and parsley.
  5. Lightly spray a 2-quart casserole dish with oil. Spread the cooked wild rice in the bottom of the casserole. Spoon in the chicken mixture, then sprinkle the cheese over the top.
  6. Bake for 30 minutes, or until the casserole is hot and bubbling. Serve hot.


If you follow me anywhere on social media, you probably know that I am on a snow kick. I cannot stop thinking about snow, talking about snow, annoying my husband about snow. I neeeed it to snow. We got a little bit a couple weeks ago but it melted as soon as it hit the ground so it doesn’t count. We were supposed to get snow last night but ehh, I am disappointed.

Since I’ve been such a cold weather mood lately, I’ve been really into soup. I make soup every time it snows and I made this one in preparation of the (no) snow we got last night. And then I made another batch, with pasta, the next day because my husband wanted to take it for lunch this week. And then last night he informed me that he’s going to need another batch today or tomorrow.

So yeah, he likes it a little bit.

One year ago: Roasted Garlic Mashed Potatoes & Wild Rice Stuffing
Two years ago: Tijuana Trash
Three years ago: Tofu Taco Salad
Five years ago: Doughnut Muffins

Slow Cooker Creamy Chicken and Rice Soup


6 cups chicken stock
2 boneless, skinless chicken breasts
2 bay leaves
2 stalks celery, diced
1 medium onion, diced
2 carrots, diced
salt, to taste
1 teaspoon lemon pepper
1 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon cumin
3/4 cups white rice (NOT quick cooking)
1/4 cup flour
1/2 cup milk
2 cups frozen corn


  1. Put chicken stock, chicken breasts, bay leaves, celery, onion, carrots, salt, lemon pepper, garlic powder, onion powder, and cumin in the bowl of a slow cooker. Cook on low for 6 hours. Add rice; continue cooking for another hour or until rice is done. (You can stir in already cooked rice at the very end if you would prefer.)
  2. About 30 minute before serving, whisk together flour and milk. Stir into slow cooker. Add corn. Allow to cook for about 30 more minutes.
  3. Serve hot.


Back in the day, I was deeply opposed to “cream of” soups. I had it in my head that they were the worst things you could possibly buy at the grocery store and whenever a recipe called for one, I would either skip it completely or make a homemade version which never really tasted like the real thing. These days I am all about those soups. Maybe not every night, but sometimes you just can’t beat how easy it is!

This is one of those recipes that calls for a can of soup and I’m so happy I didn’t skip it. My family loves chicken and rice of all varieties but I knew they would especially love a version that calls for yellow rice, cheese, and corn. And they did! My husband said that this is a recipe that I can make frequently – but I have to also make those biscuits you see on the plate with it. Don’t worry, I’ll be sharing those next week!

Most of the cooking for this recipe is done is the slow cooker and then right before serving, you stir in the rest of the ingredients which makes it perfect for a busy weeknight or a lazy weekend day.

Two years ago: Coconut Cream Flan
Four years ago: Pita Chips

Slow Cooker Cheesy Chicken and Rice


1 pound boneless, skinless chicken breasts
1 large onion, chopped
1 (10.5 ounce) can cream of chicken soup
1 (8 ounce) box Zatarain's Yellow Rice Mix
1 cup shredded cheddar cheese
1 (15 ounce) can whole kernel corn


  1. Place chicken in the slow cooker. Sprinkle chopped onion over top and dollop cream of chicken soup over top. Allow to cook on low for 7 hours or high for 3 hours.
  2. About 30 minutes before serving, cook the rice according to package instructions.
  3. Remove chicken from slow cooker and shred; return to slow cooker.
  4. Once rice is cooked, stir it into the chicken mixture in the slow cooker. Stir in shredded cheese and corn. Continue cooking just until cheese is melted.


Today I’m going to be sharing a couple side dishes for the big turkey day. I know side dishes are the hardest thing for me to come up with so when I was asked to come up with a couple using I Can’t Believe It’s Not Butter, I jumped at the chance. I’ve worked with I Can’t Believe It’s Not Butter in the past and was even lucky enough to make some brownies in the Unilever kitchens:

Whoa flashback!

Anyway, I’m obviously a big fan of using I Can’t Believe It’s Not Butter. I almost always have it in my fridge and I absolutely love the sticks for baking! Plus it has 0 grams of trans fat!

For my side dishes I went with a basic mashed potato recipe but jazzed it up with some roasted garlic. If you’ve never roasted garlic, it’s super simple. You cut off the top of the garlic bulb to expose all the little cloves, rub it with some olive oil, and then roast it for about 30 minutes. The little cloves practically fall out after that. Once roasted, the garlic doesn’t have quite the punch that raw garlic has – it’s absolutely delicious and you could easily mix it into a ton of different foods.

These Roasted Garlic Parmesan Mashed Potatoes are perfect for Thanksgiving because they can be made ahead of time. Which means less stress on you! You simply refrigerate them until the bird is ready and then quickly bake them until they’re heated through. The roasted garlic and the Parmesan are perfection together and they are really fantastic with gravy poured all over.

Roasted Garlic Parmesan Mashed Potatoes


For the roasted garlic:
1 bulb of garlic
2 teaspoons olive oil
For the potatoes:
5 pounds yukon gold potatoes
1 (8 ounce) package cream cheese, softened
1 stick (1/2 cup) I Can't Believe It's Not Butter, melted
1/2 - 1 cup milk, warmed
1/2 cup Parmesan cheese, divided
salt and pepper to taste


    To make roasted garlic:
  1. Preheat oven to 350F.
  2. Slice off the top of the garlic bulb, making sure to expose the top of each clove of garlic. Rub the olive oil over the exposed tops. Wrap in aluminum foil and roasted for 30 - 35 minutes or until the cloves easily slide out. Set aside.
  3. To make the potatoes:
  4. Wash, peel (if desired - I leave mine with peels), and dice. Place in a large pot; fill with water to a couple inches above the potatoes. Boil until fork tender. Drain and mash.
  5. Place the potatoes in the bowl of a stand mixer; add cream cheese, melted I Can't Believe It's Not Butter, and warmed milk. Beat slowly at first to combined everything and then at a higher speed to further mash the potatoes. Continue beating until the potatoes are as mashed as you prefer. Beat in 1/4 cup of Parmesan cheese, salt, and pepper.
  6. Spray a 2-quart baking dish with cooking spray. Spoon the potatoes into the dish and sprinkle with the remaining 1/4 cup Parmesan.
  7. At this point you can cover and refrigerate overnight if you need to.
  8. To bake the potatoes:
  9. Preheat the oven to 350F.
  10. Bake for about 30 minutes, until the cheese is melted and the potatoes are hot.

The second recipe I chose to make is inspired by something I got from one of those fancy health food store hot bars around this time last year. It was a rice dressing that had a ton of cranberries in it. I thought it was the strangest thing when I loaded it into my little cardboard box but I definitely fell in love once I tasted it.

I used a wild and brown rice mix but if you can’t find it, an equal amount of wild rice and brown rice works just the same. This version is loaded with cranberries, pecans, fresh thyme, fresh parsley, all the good stuff. It’s absolutely scrumptious and is perfect for Thanksgiving.

Wild Rice Stuffing


2 tablespoon I Can't Believe It's Not Butter
1 tablespoon olive oil
1 large onion, diced
1 clove garlic, minced
2 cups wild rice blend
4 cups vegetable broth (or a mixture of broth and water)
1 cup dried cranberries
1/2 cup pecans, chopped
1/4 cup fresh parsley, chopped
1 tablespoon fresh thyme
salt and pepper, to taste


  1. In a large pot, heat I Can't Believe It's Not Butter and olive oil over medium heat until butter is melted; add onion. Cook onion, stirring occasionally, until translucent, about 5 minutes. Add garlic and cook another 30 seconds, or until fragrant. Add rice; stir to combine. Gradually pour in vegetable broth. Bring to a boil; cover and lower to a simmer. Let cook for about 50 minutes (check package instructions).
  2. Stir in cranberries, pecans, parsley, thyme, and salt and pepper. Serve immediately.

Thank you to Good to Know & Unilever Spreads for being a sponsor. I was selected for this opportunity as a member ofClever Girls Collective. All opinions expressed here are my own.