A Different Twist on Mexican!

 Dinners can be rather boring, can't they?  I think as women we all fall into a habit of doing the same ole thing.  So they other day, I knew I had chicken in the freezer, but did'nt want to just do the same old thing.  I had seen something similar on Pinterest, but took my own way on this one.  I created a Chicken Mexican Lasagna- and it turned out REALLY really good. 

 Mexican Lasagna

2-3 medium boneless chicken breasts,
1 can cream of chicken soup
1 can Rotel
1/2 cup peppers
1/2 cup onion
1 package taco seasoning- reserve 1 tbsp
1 can whole kernel corn
1 can kidney beans
1 package of large flour tortillas (I use six)
2 cups Mexican mix cheese


1.  Cook chicken and chop into bite size pieces.
2.  Saute peppers and onions until tender in skillet. 
3.  Add soup, chicken, rotel, corn, beans, and taco seasoning to the onions and peppers.  Heat through.
4.  Spray glass casserole dish with cooking spray. then layer tortillas, chicken mixture, and cheese for two layers. finish with tortilla layer. 
5.  Cover with foil and bake at 350* for 30 minutes.
6.  Take off the foil and put another layer of cheese on top, sprinkle with tbsp of taco seasoning.  Return to oven to melt- approximately 5 minutes.

Let stand 10 minutes before serving- I served it with FF sour cream and my homemade salsa. 

Is it too early to plan Thanksgiving dinner?

Hello, my name is Belinda and I am a holiday decoration hoarder. 

I am not quite sure IF Dave truly knew what he was getting into when he met me and first walked into my 'decorated for Christmas' house- I have a sneaking suspicison, he might just thought it was a Christmas thing.  Little did he know, it's all holidays, all the time.  Basically Summertime is the least holiday themed my home will ever be- although I am now trending summer to an Americana theme from Memorial Day to Labor Day.

So on this Labor Day Eve, I am beginning to map out my strategy for pulling out the boxes and getting out all things fall.  However, I am putting myself on a strict 'no buying' policy-- after buying the adorable "Gobble til you Wobble' turkey yesterday.... and the white/eggplant pumpkin in July. 

But when my house starts to look like fall (and yes, I know it's hotter than heck out there still- love the South!), I start to want to bake.  And here is my first fall bake of the year and what an easy slice of heaven this is.... PUMPKIN MUFFINS!  Just three ingredients- cake mix, pumpkin, and pumpkin pie spice- I mean HOW easy could this be? 

Pumpkin Muffins

1 box spice cake mix
1 can pumpkin
2 teaspoon pumpkin pie spice
2 tablespoons Slenda for baking or Stevia (I use Wal Mart brand)

1.  Mix the cake and pumpkin together.  You will have to mix this by hand and slow- it will come together and form a somewhat sticky batter.
2.  Fill muffin tins with batter.
3.  Mix pumpkin pie spice and Splenda.   I sprinkle a little of this mixture on top of each  muffin.  Bake at 350* for 15-20 minutes.

These muffins are soooo moist- you will fall in love with this fall treat.  Dave does not care much for pumpkin, but enjoyed these muffins- and they are healthier for you because there are no eggs, oil, etc..... just healthy pumpkin.

AH, what a lovely start to fall....