I haven't added anything to the food blog in quite some time, so feel it is time to overload a bit.  I have been busy scouting recipes, shopping and prepping.  Not sure why...but meals are on my mind.  Here are a few of the popular ones we've had in the last month or so....

SLOW COOK MAC 'N CHEESE

Serves 6
Ingredients:
- 8oz (2 cups) medium shell macaroni
- 2 teaspoons olive oil
- 1 cup evaporated milk
- 1/2 cup milk
- 1/2 teaspoon salt
- 1/4 teaspoon groun black pepper
- 2 cups shredded sharp Cheddar cheese or a Cheddar blend
- 4 tablespoons butter, melted (I forgot to melt, and just mixed in like you do regular Mac N Cheese)

Instructions
- Cook macaroni as instructed.  Drain and rinse.
- Generously butter the sides and bottom of your slow cooker
- Combine the macaroni with the remaining ingredients in the slow cooker and mix well.
- Cover slow cooker and cook on LOW for 2/12 to 31/2 hours, stirring occasionally.
- If desired, spoon cooked Mac 'N Cheese into a baking dish.  Add a bit more cheese, and put under the broiler for a couple minutes ( I added another layer of cheese, with more pepper)

This was pretty good.  Served with salad and watermelon!

BUFFALO CHICKEN PASTA

Ingredients
- 1 pound penne
- 1 1/2 teaspoon salt
- 1 1/2 teaspoon pepper
- 1 1/2 teaspoon garlic powder
- 1 1/2 paprika (see note below)
- 1 pound chicken, diced
- 2 Tablespoons oil (or just 1 if you aren't using celery)
- 1 cup chopped celery (optional)
- 2 Tablespoons Frank's hot sauce (plus extra if you want....we need more!)
- 1 cup mayo
- 1/2 cup ranch
- 3/4 cup milk
- 1 cup shredded mozzarella or 1/2 cup blue cheese (optional....but we LOVED the blue cheese)

Directions:
- While pasta is caulking, season chicken with the spaces.
- Heat 1 Tablespoon oil over med high heat and cook checking
- Add 2 Tablespoons (or more!) Frank's hot sauce and cook for a minute
- If you are adding celery to dish, remove chicken from skillet, heat the other tablespoon of oil, add celery and cook for about 2 minutes.  Then return the chicken to the skillet.
- Combine mayo, ranch, and milk and mix in a small bowl.  It will be lumpy.  This is where you can also add another tablespoon of Frank's if you'd like
- Add the sauce to the skillet with the chicken.  Cook a few minutes until heated.
- Pour sauce over prepared past and stir to combine.
Top with mozzarella or BLUE CHEESE if desired.

SLOW COOKER CHICKEN CAESAR SALAD SANDWICHES

Serves:  3-4
Ingredients:
- 4 boneless, skinless chicken breasts
- 3/4 cup caesar dressing
- 1/2 cup parmesan, shredded
- 1 tablespoon dried parsley
- Romaine leaves
- Hamburger buns

Place chicken breasts in slow cooker.  Pour 1/2 cup water into slow cooker and cook for 304 hours.  Remove chicken and shred.  Drain water.  Return shredded chicken to crock pot and stir in caesar dressing, parmesan, parsley, and pepper.  Cook on low for 30 minutes.  Remove and serve on buns with romaine.

(QUICK) ENCHILADA NACHOS

Ingredients:

- 1 1/2 lbs ground meat (or turkey meat)

- 1 can (14.5) tomato sauce

- 2 tablespoons chile powder

- 1 tablespoon paprika

- 3 tablespoons cumin

- 1 tablespoon cayenne

- 1 1/2 teaspoon garlic powder

- 1 1/2 teaspoon onion powder

- 1 teaspoon salt

- 1 teaspoon pepper

- 1 can black beans, drained and rinsed

- 1 cup diced cherry tomatoes

- 1 diced avocado (or more)  

- 1 cup grated cheddar cheese

- 4 green onion, sliced

- handful cilantro

- Salsa, for dipping!

Instructions:

- preheat oven to 415

- Add 1 Tablespoon to pan, and cook until brown

- While meat is cooking, chop tomatoes, avocado, drain and rinse beans and shred cheese

- once meat is done, add tomato sauce, chile powder, paprika, cumin, cayenne, garlic powder, onion powder. salt and pepper.

- When ready to assembly, turn over to broil.  Spread chip out onto serving pan (cookie sheet).  Top with beans, taco meat, tomatoes, avocado, and cheese.  

- Place under broiler until cheese is melted (3 minutes).

- Garnish with green onion, cilantro and serve with salsa!!

MEATBALL SUB CASSEROLE

Ingredients:

- 1 loaf Italian bread, cut into 1-inch thick slices

- 1 8oz package of creek cheese, softened

- 1/2 cup mayo

- 1 teaspoon Italian seasoning

- 1/4 teaspoon pepper

- 2 cups shredded mozzarella cheese (divided)

- 1 pound pkg frozen meatballs, thawed

- 1 28oz jar pasta sauce

- 1 cup water

Directions:

1. Arrange bread slices in a single layer in an ungreased 13"x9" baking pan; set aside. In a bowl, combine cream cheese, mayonnaise and seasonings; spread over bread slices. Sprinkle with 1/2 cup cheese; set aside. Gently mix together meatballs, spaghetti sauce and water; spoon over cheese. Sprinkle with remaining cheese. Bake, uncovered, at 350 degrees for 30 minutes.