snow day and s'mores

Several inches of snow have been dumped across Midwest and I am loving it... Sadly I'm stuck inside for the most part. I really would rather not fall on anything slick with my little mister on my hip.
So I am enjoying it from afar and where it's much warmer...

And I made some s'more goodness. 

Yes, you want to know how to make this.

4 squares of semi-sweet baking chocolate

2 tbsp of butter

Melt on low in a saucepan. Stir every couple minutes.

1 package from a box of graham crackers 

1/2 a bag of mini marshmallows

Line a 9x13 pan with wax paper or foil.

Break the graham crackers into their indicated quarters and then each of those quarters in half and spread them out in the pan. Don't crush them. 

Sprinkle with marshmallows.

Scoop melted chocolate in small spoonfuls onto crackers and marshmallows. (don't be exact, just scoop out the chocolate evenly over all of it, not one pile in the middle.) 

Gently stir mixture with your chocolate spoon. Keep mixture spread out.

Freeze for 45-60 minutes or until chocolate hardens. 

Break mixture into smaller pieces (chocolate will melt on your fingers so do this quickly). 

Pop the mixture in the fridge until you want to serve it. 

Make sure everyone gets some. This is like food crack.

Quesadilla Casserole

Another Pinterest recipe! (I have no idea where it originated (sorry!) it was repinned like crazy from lots of places- I bet it's in a Betty Crocker cookbook somewhere)
This one was another relatively easy one- I just cooked up all the meat saucy goodness when I was prepackaging my freezer meals.
This recipe does usually call for a can of black beans, but since my hubby is severely allergic to beans I have left them out.

Meat/Saucy Goodness:
1 lb. ground beef
1/2 cup chopped onion
2 tsp chili powder
1 tsp ground cumin
1 tsp minced garlic, can use dry or fresh
1/2 tsp red pepper flakes
1/2 tsp oregano
15 oz. can of tomato sauce
1 can of corn, drained
1 can of chopped green chiles

4-6 flour tortillas*

2 cups cheddar cheese

*I used a smaller pan and cut the tortillas down to fit the 9"x9" casserole dish. You can use a 9"x13" pan and cut and overlap the tortillas to fit.*

Brown ground beef in a large pan or dutch oven. Stir in onions. Cook on low for 5 minutes. Add Seasonings. Stir in canned ingredients, simmer for 5 minutes.

 ~At this point you can either continue the recipe and finish it for a meal now or freeze for later.~

Spread a heaping scoop of the beef mixture on the bottom of a casserole dish. Top with tortilla(s). Sprinkle with cheese. Repeat until you run out of the beef mixture. Top with remaining cheese.
Bake at 350 for 15- 20 minutes.

For freezing: Allow the beef mixture to cool for about 15 minutes and then bag it in a labeled Ziploc. When you wish to complete the recipe, thaw for a few hours and then reheat in a large pan and continue with the instructions.

Mexican Chicken

I found this recipe on Pinterest, it's everywhere so you can't miss it. In fact I think I had already pinned it 3 times before I actually tried it. Should have done it sooner. When there's only a few simple ingredients, it's an easy throw together dinner. And come on, who doesn't want that. every day.

I put it in the crockpot while I was prepping some other meals. So it ended up with some additional ingredients.

I'd give this 4 stars (maybe 5). one for easy. one for crockpot. one for juicy chicken. one for flavor.

So here's their version: 

MEXICAN CHICKEN 

1 pound boneless chicken breasts
1 teaspoon Seasoning for Tacos
Salt, to taste

1/2 cup enchilada sauce
4 ounces cheddar cheese, shredded
3 green onions, chopped
Sprinkle the chicken on both sides with taco seasoning; grill or sauté. Cut the chicken into cubes and place in a greased 8x8" baking dish; season with salt to taste. Add the enchilada sauce and toss to coat the chicken. Sprinkle the cheese over the chicken and bake at 350º for 10-20 minutes, until hot and bubbly. Scatter the green onions over the top.
Makes 4 servings
Can be frozen
Per Serving: 266 Calories; 12g Fat; 33g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

And my version:
1 pound boneless chicken breasts
1/2 package of taco seasoning
1 tsp minced garlic
1 can enchilada sauce
1/2 can of chopped green chiles
2 tbsp of chopped green peppers
3 green onions, chopped

Pour all ingredients except chicken into crockpot. Stir to combine all ingredients. Add Chicken. Cook on high for 4 hours or low for 6 or more.
Serve on a warm tortilla and top with cheese. I also topped mine with lettuce and tomato.