Confessional Friday: {Recipe Link Up Edition}

Come one, come all - it's a special edition of Confessional Friday: easy dinner recipes!

I'll spare y'all the small talk and get to the goods.

Photo via mypajamadays.com

Chicken Spaghetti

3 boneless, skinless chicken breasts, (we use organic)
1 (8 oz.) package thin spaghetti
1 (10.75 oz.) can of condensed cream of mushroom soup
1 (10 oz.) can of Rotel (original flavor)
1/3 block of Velveeta cheese, (we use the 2% milk variety to save a few calories)

  1. Preheat oven to 350 degrees. Boil chicken in a large pot. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.
  2. Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Pop into a casserole dish and stick 'er in the oven for 20-30 minutes until everything is nice and bubbly.
Photo is mine : )

Chicken Verde Enchiladas

3-4 chicken breasts, cooked & shredded
1 small can green chiles (chopped)
1/2 block Philadelphia Cream Cheese softened, (we use the 1/3 less fat variety) 
2 cups Green Mexican Salsa/Salsa Verde
1 cup Monterey Jack cheese, shredded
1 cup Swiss cheese, shredded
6-8 tortillas, (whole wheat or flour…we used flour)
Optional toppings:  sour cream, salsa

1. Boil chicken breasts until done. Shred and cool.
2. Preheat oven to 400 degrees.
3. Mix chicken breasts, cream cheese, green chiles in bowl. Grease the bottom of a 9 x 9 casserole dish and apply a layer of chicken mixture to the bottom of it. 
4. Next, layer tortillas on top of chicken mixture. Apply a thin layer of the salsa verde. Then, apply another layer of chicken mixture. Then more tortillas. Then a thin layer of salsa verde. (Notice a pattern here?)
5. Put in oven for 30-35 minutes, or until bubbly
6. Remove from oven, top with cheeses and return to oven for 5 minutes

Photo via meaningfulmama.com

Baja Taco Burgers

1 cup finely crushed corn chips
1 pouch McCormick original heat Taco Seasoning
1 tsp. onion powder
1 egg, lightly beaten
1 slices Monterey Jack cheese
Whole wheat buns, split (you can also use white, if that's your jam)
Optional toppings: lettuce, tomato...whatever you want!

1. In a large bowl, combine the corn chips, taco seasoning, onion powder and egg. Crumble beef over mixture and mix well. Shape into patties. (We get about five patties out of the mixture.)

2. Grill, covered, over medium heat or broil 4 in. from the heat for 7-8 minutes on each side or until a thermometer reads 160 degrees F and juices run clear.

3. Apply toppings and enjoy!


I can't wait to see what recipes you have in store for me! Annnnnnd...GO!


    An InLinkz Link-up


  1. Yum! The chicken verde enchiladas sound good for dinner tonight! Great way to kick off the holiday weekend.

  2. Ok. That Baja Taco Burger's recipe is being printed as we speak! Right up my alley! Cant wait to try it

  3. The enchilada's look amazing!!!

    Happy Friday!


  4. Those chicken enchiladas look so tasty!! AND easy to make gluten-free :) I may be trying those next week!!


  5. I did my confession post before I realized it was different so I still added it, which I hope was ok! If not I'm really sorry! I'm in Greece right now so I don't have great access to wifi & don't have any recipes with me, but if I did I totally would've done one :)!

    Crumbs & Curls

  6. Thank you for hosting such a fabulous link up! This is my first time linking up so hopefully I did everything okay.

    Cant wait to add all the yummy dishes to our menu!


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