Dear Moms,

Meals for the TOO Hot and TOO Tired

     How have you been? As for myself, I have been very busy. I have also been HOT as ever! Are you dealing with massive heat waves in your neck of the woods? If so, drop us a comment on the temperature and how you have been coping in your neighborhood. I've been doing the summer job hustle; watching little cousins and taking trips to the beach, the park, the zoo.... I'm sure you get the idea! I am also in the middle of the school supply buying frenzy! Each and every time that I enter a Wal-Mart or Target I am exiting with pens, pencils, crayons, markers and the rest! I swear the last class I took was AT LEAST 12 years ago but, I still feel like I am in school! WTF?! Needless to say, this mama is BEAT!! I have sooooo much to do and soooo very little time to do it in! THIS is what prompted this post... How many times have you been waiting on Mom to cook dinner already and then you realize that YOU'RE mom?! Exactly. These days especially as we are heading back to school, ushering in another Labor Day holiday weekend, and living the dog days of Summer, time spent in the kitchen has to be minimal and using as little heat as possible!  Read below to find some quick recipes that are just as easy as taking off your bra after a LONG day! I scoured the interwebs for a couple and some, I made up myself!


No Muss, No Fuss Cheddar Bacon Chicken Breasts

Cheddar Bacon Breasts

Acquired: 7/26/2017

Pinterest.com

Ingredients: (feel free to alter the amounts of any of these ingredients to accommodate your family!)

6 slices of bacon (chopped)
4 boneless skinless chicken breasts
1/2 tsp salt
1/4 tsp fresh ground pepper
1 c shredded sharp Cheddar cheese (4oz)

Directions:

1. Heat a non-stick skillet over medium heat. Add the bacon and cook7 to 9 minutes, stirring frequently until crisp. (You can also cook the bacon in your usual manner and then chop it after) Set it aside on a paper towel lined plate. Drain and discard all but 1tbs of drippings from the skillet.
2. Rub the chicken with salt and pepper. Heat skillet with the reserved drippings over medium heat. Add chicken; cook uncovered 14 to 16 minutes, turning only once until juices from chicken run clear when the center of the thickest part is cut (approx. 165 degrees internal temp). Remove from heat; top each breast with 1/4 c of cheese. Cover skillet; let stand 4 to 5 minutes or until cheese is melted. Top with bacon, and serve!

Slow Cooker Cheesy Salsa Chicken

Slow Cooker Cheesy Salsa Chicken

Acquired: 7/26/2017

gimmesomeoven.com

Ingredients:

1 can (16 oz) Old El Paso medium salsa OR Muir Glen organic medium salsa
1 1/2 lbs uncooked chicken breast (diced)
Salt to taste
2 c Mexican style cheese
2 c cooked Mexican rice
Fresh cilantro to garnish, of desired

Directions:

1. Pour salsa in the bottom of 3-4 qt. slow cooker, Place chicken on top and sprinkle with a bit of salt. Place lid on slow cooker and cook covered, for 3-5 hours on HIGH or 4-6 hours on low.
2. Thirty minutes before serving, open the slow cooker and sprinkle cheese over the chicken.
3. Cover tightly cook for an additional 30 minutes with the slow cooker on HIGH, until the cheese is melted and the salsa is bubbling.
4. KEEP LID TIGHTLY CLOSED to avoid drying out the cheese and over cooking.
5. Serve chicken over rice. Garnish with cilantro, if desired.

Easy, Cheesy Microwave Enchiladas (YES- I said MICROWAVE!)

Microwave Chicken Enchiladas

Acquired: 7/26/2017

Pinterest.com

Ingredients:

1 can (19oz) Old El Paso mild enchilada sauce

2 c shredded deli rotisserie chicken

1 Tbs (from a 0.85 oz pkg of Old El Paso chicken taco seasoning)

1 1/2 c shredded Mexican cheese blend (6oz)

8 corn tortillas (6inch)

3 Tbs chopped cilantro

3/4 c Sour Cream

Directions:

1. In a medium bowl, mix 1/2c of the enchilada sauce, the chicken, seasoning mix and 3/4c of the cheese.
2. Spray 8 inch square microwaveable baking dish cooking spray. Place 1/2c of the enchilada sauce in bottom of dish. Working with 1 tortilla at a time, fill with heaping 1/4c chicken mixture, and roll to seal; place in baking dish seam side down. Repeat with the remaining tortillas.
3. Pour remaining enchilada sauce over tortillas; top with remaining 3/4c cheese.
4. Microwave uncovered on HIGH 9 to 10 minutes or until cheese is melted and enchiladas are heated through. Garnish with cilantro; serve with sour cream.

Chicago Style Hot Dog Cups

Chicago Style Hot Dog Cups

Acquired: 7/26/2017

tbsp.com

Ingredients:

Cups

1 can (16.3oz) Pillsbury "Grands!" Flaky Layers refrigerated Original biscuits

1 pkg. (16oz) hot dogs, cut into 1/2 inch slices (about 10 hot dogs)

2 Tbs Yellow Mustard

2 tsp Worcestershire Sauce

1 egg

1 Tbs water

3/4 tsp poppy seed

Topping

3 Tbs yellow mustard

1 c pickle relish

1 c finely chopped white onion

1/4 tsp celery salt

Directions:

1. Heat oven to 350 degrees. Spray 16 regular size muffin cups with baking spray.
2. Separate biscuit dough into 8 biscuits. Carefully separate each biscuit into 2 thin rounds to make 16 total rounds. Firmly press1 biscuit round in bottom and press up the side of each muffin cup, forming 1/4 inch rim.
3. In medium bowl, stir sliced hot dogs, 2 Tbs yellow mustard and the Worcestershire sauce. Spoon mixture evenly into biscuit cups.
4. Beat egg with 1 Tbs water, brush mixture on edges of biscuit cups. Sprinkle poppy seeds evenly on edges of biscuit cups. bake 18-20 minutes or until edges of biscuit of cups are golden brown. Transfer biscuit cups to serving plate. Top each with 1/2 tsp yellow mustard,, 1 Tbs relish and 1 Tbs white onion. Sprinkle cups evenly with celery salt.

One-Pot Chicken-Bacon-Chipotle Alfredo

One Pot Chicken-Bacon-Chipotle

Acquired: 07-26/2017

tbsp.com

Ingredients:

1 box Betty Crocker Suddenly Salad chipotle ranch pasta salad mix
1 1/2 c Progresso chicken broth

1 1/2 c half and half

2/3 c shredded Parmesan cheese

2 c grilled chicken strips

10 slices bacon, cooked and crumbled

1 Tbs parsley, finely chopped

Directions:

1. Place Suddenly Salad pasta packet in a large pot with broth, half and half, Parmesan cheese and chicken strips.
2. Cover and cook on stovetop over medium-high heat. Stir constantly, cooking for 12-15 minutes, or until pasta is tender. Stir in bacon.
3. Garnish with parsley.

Now, bear in mind that I take my food very seriously! I enjoy cooking, and I enjoy the Summer season but, let's face it....it can be uncomfortable as ever trying to cook IN the Summer! Enjoy one or even all of these easy, delicious dishes with your family tonight- and remember, you won't be in the kitchen for long. Plus, if you gather up the family to assist- you'll definitely be out of there in NO time! Until next time.... bon apetit!