Mexican Chicken Spaghetti

This is my go to dish for when I'm bringing food to a friend. It's easy to freeze, or pop in the oven and bake and eat right away. And who doesn't love gobs of cheese, pasta and chicken all in one dish? It makes enough for 6 servings, so I often divide it when I make it and keep half for our dinner that evening.

It's a relatively easy recipe, you just need to be able to pay attention to it as you are cooking (read: no toddlers in the vicinity of the kitchen). I got this recipe from my sister-in-law, Misti, in a cookbook she made for me as a wedding gift. I've modified it to work for our family, and because it has a nice kick I call it "Mexican Chicken Spaghetti."

Ingredients

1 tablespoon of unsalted butter
1 medium onion
1 small green bell pepper (or buy the tri-pepper pre-chopped mix)
1 can rotel
1/2 block of the large Velvetta, chopped into cubes
1 can of cream of celery soup
1 can of cream of mushroom soup
1 pound of chicken tenderloins, boiled or grilled to your liking (or see my shortcut below)
1 package of spaghetti noodles
1 package of frozen broccoli, steamed (optional)
1 cup of chicken broth (optional)

Directions

Dice the onion and bell pepper and sauté with the butter until both the onions and bell peppers are clear.

Next, add in the rotel and cook down for a couple of minutes. Then, add in the mushroom and celery soups and cook down for a few minutes.

Then, add in the Velvetta and constantly stir the mixture.

Allow this to cook on medium heat for 20 minutes. Starting to look like queso, eh? While this is cooking, boil water and cook the noodles.

Remember what I said earlier about my chicken shortcut? This is it. Easy, delicious and takes about 3 minutes to cook in the microwave. Get ya some.

Once the cheese mixture is cooked, add the chicken and noodles. If you are adding the steamed broccoli, go ahead and put it in now. You might notice that this doesn't look like spaghetti noodles. You would be correct. I forgot to buy spaghetti at the store, and substituted macaroni. It was a delicious accident and we liked the macaroni version just as much as the original. If you find that your sauce is too thick, add one cup of chicken broth until it thins. Put the mixture into a 9x13 pan and bake for 20 minutes at 350 degrees. 

Dinner is served.

Grilled Chicken Pesto Pasta

I love pasta as much (or maybe more) than the next person, so its no surprise it shows up on our menu at least once a week. This week, I had a big craving for pesto, so I used this recipe and modified it to work for my family. This is a really simple weeknight dish to throw together.

Ingredients

• 1 box of spaghetti
• 1/2 cup of prepared pesto
• Grilled chicken (I buy the frozen, pre-cooked kind...it's the weeknight, don't judge)
• 1/4 cup of sun dried tomatoes (optional...but why would you opt no?)
• Salt and pepper, to taste
• Parmesan cheese (optional)

Instructions

Cook spaghetti in 4 cups of boiled, salted water (the salt helps your pasta not stick together). While water is boiling, heat the chicken in a skillet over medium-high heat. Once your spaghetti is cooked and drained, return it to the pot you boiled it in. Add the pesto and stir until well blended. Then add in the sun dried tomatoes. By now, your chicken should be heated, so go ahead and add that to your pot and stir it all together. Sprinkle in the parmesan cheese so it melts in to the pasta, and enjoy!

Chopped Beef Sandwiches

This is a great week to pull out the crock pot and let it work its magic. The crock pot is probably the most under utilized gadget in my kitchen, which I hate to admit. Nevertheless, it's perfect for this easy weeknight meal. This recipe is based on my mother in law's recipe she uses at Ford Family Tailgating parties, just modified to work for our family (and my MSPI diet).

Ingredients

• 2 cups of pre-chopped creole mix veggies (in the produce section at the grocery store)
• 1/2 cup ketchup
• 1/2 cup BBQ sauce (your choice of sauce; I use Stubb's or homemade)
• 1/2 cup water
• 1 tablespoon vinegar
• 1 tablespoon Worcestershire sauce (I use A1 so that it's MSPI friendly)
• 1 tablespoon + 1 teaspoon brown sugar
• 1 teaspoon of creole seasoning (I use Slap Ya Mama)
• 1-2 pounds of boneless chuck roast
• Burger/sandwich buns

Mix the first eight ingredients together in the crock pot, and then add the meat. Turn the crock pot on high and cook for 6-7 hours, until the meat is tender. When you are ready to serve, shred the meat and serve on a burger bun of your choice. It goes great alongside grilled veggies!

A Christmas Tradition: Texas Trash

As long as I can remember, my family has made Texas Trash for us to snack on at every Christmas gathering. It's a Gibson family tradition, and one that I want to continue with my own family. Every time I eat it, I'm taken back to Christmases spent with my grandparents and extended family sitting around a Wahoo board. I can just hear the sound of the dice being slung across the room when it didn't roll the number my mom wanted it to. But no one sat down to play Wahoo without a bowl of Texas Trash next to their 10 lucky dice!

Ingredients
1/2 cup of butter, melted
2 tablespoons of worcestershire sauce
2 cups chex cereal
2 cups cheerios
2 cups of pretzel sticks
1 cup of mixed nuts
1/2 tsp. salt
1 tsp. garlic powder

Heat oven to 300 degrees. Combine the butter and worcestershire sauce in the bottom of a 13x9 pan. Add in the cereals, pretzels and nuts and mix well so that the sauce mixes in. Sprinkle the salt and garlic powder on top. Bake in oven for 30 minutes. Let cool before serving.