Abbie Lynn <3

Last night I made these amazing and delicious Creamy Chicken Taquitos from Lil Luna that can be found HERE . I put chicken breast in a crockpot with chicken broth for 4 hours around noon and shredded it by dinner time. It was about 4 cups of chicken with two chicken breasts but the recipe below called for 3 cups so we have a little bit left over. The only thing we didn't use was spinach. Everything else I followed step by step and these turned out AMAZING.  Ingredients: 3 cups shredded chicken  6oz cream cheese 1/3 cup sour cream 1/2 cup salsa 1 1/2 cups colby jack cheese 20 corn tortillas Vegetable oil for frying Directions: In a large bowl, add the chicken, cream cheese, sour cream, salsa and colby jack.  Heat 1/2 bottle of the vegetable oil in a sauce pan on medium heat. Mix up the ingredients in the bowl. By this time, the oil should be ready to go (you should hear it sizzling). Add the cream cheese mixture to the center of a corn tortilla. Wrap up and use tongs to place seam d

I'm hoping to get through a few blog posts today - as much as my energy will get me through.  This is the last one on my list - Sheet Pan Nachos. This recipe is from My Recipes and can be found HERE . This recipe is super simple and filling. You can add whatever toppings you would like.  Ingredients: 1 bag tortilla chips 2 tsp olive oil 1 pound ground beef 2 cans beans - we used black beans - rinsed and drained 1 envelope low sodium taco seasoning mix 3/4 cup water 1/2 cup taco sauce 1 tbsp onion powder 8oz shredded cheddar cheese Toppings - lettuce, tomato, salsa, sour cream Directions: Arrange chips on a baking sheet. Preheat oven to 475 degrees F. Heat oil in a large skillet on medium high. Add ground beef and onion powder. Stir often, crumbling until browned through, 5-8 minutes. Drain. Add beans to beef and cook about 1 minute. Use a potato masher to mash the beans. Add taco seasoning and water, stirring often until thickened - about 2 minutes. Stir in taco sauce and cook 1 mi

Pot Roast is something that I enjoy on those cooler winter nights but it's also perfect on those days where I don't feel like cooking much. I made this last month around Easter while Jace was in Texas. This Pot Roast is super easy to make and the original recipe is from Rachael Ray. The full recipe can be found HERE . I have never used tomato paste, balsamic vinegar and flour in the crockpot before making it but it worked well. I did not use Rosemary or mushrooms like the original recipe called for.  Ingredients: 1/4 cup tomato paste 2 tbsp balsamic vinegar 2 tbsp flour 2 1/2 pounds beef chuck roast salt and pepper carrots, cut into thick pieces potatoes, cut into thick pieces 1 tbsp garlic powder Directions: In a slow cooker, stir together the tomato paste, vinegar and flour until blended.  Season the pot roast with salt and pepper and add to the slow cooker. Scatter the carrots, potatoes and garlic powder around the meat. Cook on low until the meat is tender, about 8 hours. S

Nothing tastes better to me than teriyaki chicken. I don't know what it is but it is literally so good that I end up having seconds and sometimes thirds. Add broccoli and jasmyne rice and it's a divine meal. This recipe is from Eating Well and I actually made it a month ago but just now getting to posting about it. There were two things in this recipe that I had never tried before and bought just for this - grapeseed oil and tamari. Both were good and I use the grapeseed oil as an olive oil replacement since I don't have any right now. Ingredients: 1 tbsp grapeseed oil 1 pound boneless, skinless chicken breasts, cut into pieces 1 cup broccoli  1/4 cup low-sodium tamari  2 tbsp pineapple juice 1 1/2 tbsp honey 1 tbsp rice vinegar 2 tsp garlic powder 2 tsp cornstarch 1 tsp ground ginger jasmyne rice  sesame seeds Directions:  In a large skillet over high heat, heat oil. Add chicken pieces and cook until brown, about 6 minutes. Add the broccoli stirring often until bright gre

What better way to spend my 6th day being sick writing a blog and watching re-runs of Full House? I knew that going to Utah and riding on a plane days after the mask mandate dropped was too good to be true. It's given me every reason to slow down and work in my bed when needed so no complaints. My mind wants to do all the things and my body is like....not today!  In fact, with me being gone and then being sick, most of the dinner meals we have had lately have been processed, fast food, or quick meals. I'm hoping I can catch up on my food blogs from weeks before I left since we will be doing a food pickup later today. Last night I was able to make Air Fryer Dorito Chicken Nuggets. I can't believe I have never heard of this before. This recipe uses both breadcrumbs and Nacho Cheese Doritos as the breading. The original recipe is from Sweet and Savory Meals HERE . I used about one and a half chicken breasts and turned that into about 20+ chicken nuggets. Kevin LOVED these!!  I