**Food Friday!!** That's What I've Bean Trying To Tell You!

I've made it no secret that in order to get Husband to eat food he normally wouldn't but should, I use casseroles. I cannot cannot CANNOT extol the virtues of them enough. Pretty much, I have single handedly broken Husband's picky eating spirit and so, I thank you casserole makers of ol' for paving the way for myself and other undomestics.

Recently, I've been trying to use up some of my stock pile and what do I always have an abundance of? Black beans. The blame for this can be placed on Runnersworld.com and all the articles that insist that black beans will give you wings. When poking around on Pinterest for something yummy, I came across this Six Sisters' Stuff recipe for Easy Bean Enchilada Casserole. *angels singing* This recipe was CLEARLY created for me, as evidenced that it's title includes four of my all time favorite food words.

I think this closely resembles the picture of the original (minus all the yummy garnishes) if I do say so myself.

This recipe calls for enchilada sauce and since I know I can make it from scratch, I can't ever bring myself to buy it at the store (for now, I used to say the same thing about chicken broth).

I didn't have any green chiles (shocking I know) so I used a can of tomatoes with chiles. Same diff.

My pizza cutter has become one of the most versatile utensils in my kitchen.

It is possible to set up an assembly line in a galley kitchen (sort of).

 Voila! (I'll work on my photo editing)

This recipe was delicious and the leftovers the next day were still super tasty. Could've used some sour cream but apparently it's chocked full of these nasty little pant tighteners called calories. Bah humbug calories.

What is your favorite way to eat beans??

Food Friday

This week was kind of a roller coaster. Still haven't found a job but made a lot of good food. Am still trying to get Melodie over her fear of the dishwasher so that I can get the abundance of dirty dishes out of my sink. Also am wondering how she's going to react when we get our washer and dryer. Anyone interested in a neurotic puppy?

Friday: Biscuits and Gravy (Pizza was eaten a la Tombstone).

My all time comfort food. Once eaten every day for a week while on vacation.

Sunday: Baked Spaghetti

The beginnings of homemade sauce.

Peek a boo.

Ogres are like baked spaghetti, they have layers.

Homemade garlic bread

Sunday tradition (Husband even went in for seconds!)

 Tuesday: Baked Potato & Cheese Soup from Put A Lid On It! Cookbook

(from pg. 14 of Put a Lid on it! Cookbook)

Ingredients:

2 lbs. baking potatoes, peels and cut into 1/2" cubes

2 cans condensed cream of mushroom soup

1 1/2 cup green onions, finely chopped

1/4 tsp. garlic powder

1/8 tsp. ground red pepper

1/4 tsp. black pepper (or to taste)

1 1/2 cup Sharp Cheddar cheese, shredded

1 cup sour cream

1 cup milk

Directions:

(note: the longer this cooks the thicker it gets. I highly recommend it thick!)

Combine potatoes, soup, 1 cup green onions, garlic powder, red pepper and black pepper in slow cooker. Cover and cook on low 8 hours (4-6 if using a gigantore slow cooker like mine). Add cheese, sour cream and milk and stir until cheese has completely melted. Cover and continue cooking on High an additional 10 minutes. Garnish with remaining green onions.

Probably the thickest potato soup I've ever made.

It may not look like it, but this soup tasted EXACTLY like a Wendy's baked potato.

 Wednesday: Campbell's Kitchen Cheesy Chicken Casserole

(posted by Campbell's Kitchen on allrecipes.com; adapted by The UDG)
Ingredients:
vegetable cooking spray
4 (4 ounce) skinless, boneless chicken breast halves, cut into 1-inch pieces
1 cup sliced fresh mushrooms
1 (10.75 ounce) can Campbell's® Condensed Cream of Celery Soup (Regular or 98% Fat Free)
  2 cups frozen peas, thawed
2 cups cooked instant brown rice
1 (10.75 ounce) can Campbell's® Condensed Cream of Mushroom Soup (Regular or 98% Fat Free)
2 cups shredded cheddar cheese 
Directions:
Heat the oven to 350 degrees F.
Spray a 10-inch skillet with the cooking spray and heat over medium-high heat for 1 minute. Add the chicken and cook for 10 minutes Add mushrooms and continue to cook until chicken is well browned and cooked through and mushrooms are soft, stirring often.
Spray a 3-quart shallow baking dish with the cooking spray. Place the chicken into the baking dish. Spoon the celery soup over the mushrooms. Top with the peas and rice. Spoon the mushroom soup over the rice. Sprinkle with the cheese.
Bake for 20 minutes or until the mixture is hot and bubbling. 

I love dishes that have everything in one...dish.

Aw the money shot.

Get in my belly!

Thursday: Stovetop Mac & Cheese
Please take a moment to visit the link for this recipe.

Cheddary goodness

Perfect side: cornbread

Make sure you check out the What's Cooking page for complete recipes!