Happy Birthday to You!

Today was my husband’s 36th birthday.  He’s OLD now!  haha!

For dinner I made a BLT pasta salad with grilled chicken.  It also has green onion and ranch dressing in it.  It was REALLY good!!

Then, after dinner we had a cake that I baked today.  My husband picked it out, and he wanted plain white cake with whipped white frosting.  It turned out perfect, and was OH SO good!!

Make a wish!!

I hope he had a great, relaxing birthday, and hopefully this year is a good one for him!  🙂  I love you honey!!

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Beautiful.

We get the most beautiful sunsets down here, better than any I saw when we lived in the city.  Maybe it is because our view is better, I don’t know.  I just know what I love it!  I did NO editing to these photos, other than resizing them!

Menu March 4th – 10th

This week is super busy for us.  My husband is working 50 hours at his job, plus he has a college orientation class on Monday night, we also have our weekly foster care training class on Thursdays and Greyson has youth group on Wednesday nights, so we are sticking to easy meals this week.

Sunday
Grilled Cheese Sandwiches
Soup

Monday
Macaroni and Cheese
(mixed with tuna and peas)

Tuesday
Spaghetti
Seasoned Green Beans

Wednesday
Leftovers
(youth group)

Thursday
Leftovers
(foster care class)

Friday
Cheeseburgers
Tater Tots

Saturday
Chicken Noodle Soup
(pressure cooker)

Cheesy Enchiladas

This is another recipe that my husband came up with.  We love it.  You may say that they are more like burritos, but since we bake them we call them enchiladas.

Cheesy Enchiladas
2lb hamburger
1 cup chopped onion
1 (4oz) can green chilies
1 (10oz) can mild green enchilada sauce
1 (19oz) can mild red enchilada sauce
1 cup shredded sharp cheddar cheese*
1 cup shredded cheddar jack*
¼ cup picante sauce
~8 medium tortilla shells
4 cloves garlic

Cook  (preheat oven to 350°F)
1. Chop onion and garlic
2. Brown hamburger, season to taste
3. Add onions, cook until translucent
4. Add garlic and chilis, cook for 1-2 more minutes
5. Turn burner down to low
6. Add picante sauce, ½ can green sauce and ¼ can red sauce
7. Add ½ cup sharp cheddar and 1 cup cheddar jack, stir until melted
8. Set aside off heat

Bake
1. Coat bottom of 13×9 baking dish with red sauce (~¼ cup)
2. Spoon about ¼ lb of meat mixture onto a tortilla shell, ~8 times and place into baking dish.
3. If any meat remains, sprinkle over top
4. Cover with remaining red sauce, use spatula to coat so no tortillas are bare
5. Use all remaining cheese to cover top
6. Cover in foil
7. Bake for 20 minutes
8. Remove foil and cook for an additional 10 minutes until cheese is slightly browned
9. Let cool at least 10-15 minutes before serving
10. Enjoy!

*You could also substitute sharp cheddar and cheddar jack for a mexican blend cheese, which is what we usually use.