Creamy Green Chili Chicken Enchiladas

1lb chicken breast
1 block cream cheese
1 small can fire roasted green chilis
2 small cans green chili enchilada sauce
1-2 cups shredded mexican cheese
10-12 small tortillas

Cook the chicken and then shred it up with two forks.
Add the cream cheese and the can of green chilis and let the cheese melt.
Spoon filling into tortillas and roll them up.
Pour about 1/2 can of green sauce on bottom of a 9x13 pan.
Put the enchiladas in the pan and top with the rest of the green sauce (1 1/2 cans) and the shredded cheese.
Bake at 400 until cheese and sauce are bubbly.

Slow Cooker Chili

1lb ground beef
1/4 cup chopped onion
1/4 cup chopped green pepper
3 Tbsp chili powder
2 tsp ground cumin
1tsp red pepper flakes (add more or less for heat)
3 cans kidney beans (drained and rinsed)
1 (28oz) can crushed tomatoes
1 (15oz) can tomatoe sauce


Cook beef with onions and peppers until no longer pink.
Drain and add with rest of ingredients into slow cooker.
Cook on high for 4 hours or low for 6-8 hours.

As Time Goes By...

December is always a joyous month for us at home. We have both of the boys' birthdays and Christmas to look forward to. Today is my oldest son's birthday. He is 10 years old today, and I am feeling just a little blue. Where has the time gone? My youngest turned 6 last week. I don't have babies anymore. They are both growing up into  very handsome young boys.

I am sure every mother remembers the day their babies were born. I may forget little things over time, but I will never forget those two days. They were the best two days of my life. My life changed that day 10 years ago. My name changed from Jennifer to Mommy. I didn't care about the same things anymore. I knew from that moment that everything I ever wanted was right there in my arms. It was the best feeling in the world.  I miss being able to hold them like that. I guess I will just have to settle for hugs and kisses. They are not too old for that!

It's beginning to look a lot like Christmas

It's that time of year again. Time to get out the lights and the tree and decorate the house and listen to Christmas music. I love all that stuff. This is my favorite time of year. With the boys' birthdays both being in December along with Christmas, it is a fun time around the Johnson house.
Their party is this weekend. I am looking forward to seeing their faces when they open their presents. They are both getting a Nintendo 3DS among other things. They should be pleased. We don't get to buy them a lot of toys throughout the year, but boy do they rack up in December! Some people will say (behind my back of course) that we spoil them too much for their birthday and at Christmas, but I don't care. I love them and enjoy spoiling them when we can. They are only kids for a little while.

Slow Cooker Pasta Alfredo

• 1lb chicken breast
• 1 16oz jar of your favorite alfredo sauce
• 1/2 cup chopped sun dried tomatoes
• 1/2 cup chopped broccoli
• 3 cups egg noodles
• 1 cup water 
• 2-3tsp parmesan cheese

Place chicken, alfredo sauce, and water in the slow cooker and cook on high for about 4 hours. About a half hour before you are ready to serve, add the chopped sun dried tomatoes. Cook the egg noodles and broccoli together for just a few minutes to give them a jump start. Add them to the slow cooker and stir together. Sprinkle with a few teaspoons of  parmesan cheese on top and let it cook for the last half hour.  Serve with another sprinkle of parmesan cheese.

Spring Break

So spring break is over and it's back to the routines....getting the kids off to school, babysitting, all the hustle and bustle getting the kids home, dinner, dishes, baths, bedtime, and then get up and do it all over again. The break was nice. We went to Gatlinburg/Pigeon Forge for a few days. We went to Ripley's Aquarium and to enjoy some put put golf. I think Logan's favorite part was the hotel. He LOVED the pool. He would have stayed there the entire trip if we would have let him. Ryan, he enjoys everything as long as there is an open spot for him to run. We briefly lost him at the aquarium due to that...Anyway, it was nice to finally be able to actually go somewhere for spring break instead of just hanging at the house.

Salsa

1 (14 1/2 oz) can tomatoes with green chilis
1 (14 1/2 oz) can whole tomatoes, undrained
4 tsp jalepenos (from jar)
1 tsp onion powder
3/4 tsp garlic salt
1/2 tsp cumin
1/4 tsp sugar


Put all ingredients into a food processor or blender. Blend for only a few seconds at a time until you get the desired consistancy. Let sit in refrigerator for at least 8 hrs or overnight before serving so that the flavors blend.