Chicken Bacon Ranch Mac-N-Cheese – It’s not too late for dinner plans!

Nothing says comfort quite like home-made mac-n-cheese. I never could resist cheese nor the crunchy browned goodness on top of a casserole. Putting the two together is sheer bliss in my book. Besides the boxed mac-n-cheese is nowhere near what mac-n-cheese should be. I have never purchased powdered cheese so why would I use it in a meal for my kids? Last time I looked cheese was something that was fresh!

This is a great go to meal, it comes together quickly and the aroma of cheese and bacon fill your home with deliciousness. Once you bite into the crunchy bacon topped, oozy gooey cheesy pasta you will be digging in for more!

My kids ask for this at least once a week. I have to restrict them, so I make a second smaller batch that I freeze. Let me tell you the frozen one is almost better than the fresh. 

INGREDIENTS

• 16  ounces  uncooked elbow macaroni
• 1/2 lb sliced smoked bacon of your choice
• 3 chicken breasts, skinned boned and diced into bite sized pieces
• 3  tablespoon  butter
• 3  tablespoon  all-purpose flour
• 3 cups milk
• 1/3  cup  condensed cream of chicken soup, undiluted
• 2.5 cups shredded cheese, 1 cup jack, 1 cup pepper jack, 1/2 cup sharp cheddar (or whatever your favs are!)
• 2 tbs powdered ranch
• 1/2  teaspoon  salt
• Cooking spray

DIRECTIONS

Cook pasta according to package directions until al dente.

Cook bacon in a large nonstick skillet over medium heat until crisp. I cut it up before cooking using my handy kitchen shears into bite sized pieces, then drain on paper towel and set aside. Reserving drippings in pan.

Add chicken to drippings in pan, sprinkle with pepper and a little salt (remember the bacon is salty) sauté for 10 minutes or until done.

Melt butter in a large saucepan over medium heat; sprinkle flour evenly into pan. Cook 2 minutes to get the flour taste out, stirring constantly with a whisk. Combine milk and soup in a bowl with a whisk; gradually add milk mixture to saucepan, stirring with a whisk, then add ranch powder.

Bring to a boil; cook 2 minutes or until thick. Remove from heat and add cheese. Once cheese is all melted into sauce, stir in pasta and most of the chicken and most of the bacon. (Reserve a little of each to sprinkle on top)

Preheat oven to 375 degrees F.

Spoon mixture into a greased 9 x 11″ glass baking dish, and an 8 x 8″ glass baking dish. (Or if you have a super large one use that. I freeze the small one for later.) Sprinkle evenly with reserved bacon and chicken.

Bake for 20-25 minutes or until heated through. DO NOT BROIL IN GLASS DISH, IT WILL BREAK ON YOU.

Serve with a side salad or vegetable to round out the meal.

My concoction of cheeses

Ready for the oven

Just out of the oven

Finished!

Tasty Southwest UFO Pockets

What do you get when you let your kids name your food? A name such as UFO pockets. I had to throw in the Southwest so as not to throw people off thinking I am some kind of alien worshiper or something, no folks, I’m just a mom who let her kids name this dish! 😀  

 

I am not sure if I am offended my kids think this food is alien like, or flattered that it is so good it is out of this world! I found this recipe from Budget Savvy Diva who has some pretty awesome stuff. I adapted the recipe to fit the likes of my family and tried it first using regular large egg roll wrappers which I will post too, then I had leftover filling and froze it. As I was cleaning out the freezer to my surprise I found it and this is how UFO’s were born!

 

Getting the kids to LIKE spicy flavor that is next on my list of things to do. I mean chipotle is like the new ketchup of this decade. I simply want it in everything. I sometimes tend to go overboard not realizing my kids are…well KIDS! My chipotle ranch this time around is much more tailored to their liking than my own.

 

There is just something about a nice ICY cold beer that goes sooooo good with southwest food. I froze my Corona and sipped as I fried 😀 I am confident you don’t need the recipe for that!

 

 

INGREDIENTS

1/2 lb. ground turkey meat, cooked and cooled
1 can corn, drained and rinsed
1-15 oz can black beans, drained and rinsed
1-9 oz package frozen chopped spinach, thawed and squeezed dry
2 cups shredded Mexican cheese
4 oz can diced green chiles, drained
2 green onions, finely chopped
1 tsp ground cumin
1/2 tsp chili powder
1/2 tsp salt
1 package of egg roll or wonton wrappers (I used the round ones for the UFO effect)

1 small bowl of water for sealing the edges
oil for deep frying

DIRECTIONS

1. Preheat oil to get ready for frying. Temperature should be around 350 degrees.
2. In a large bowl mix all the egg roll ingredients together (except the egg roll wrappers).
3. Place two round wrappers side by side on your work surface, place 2 teaspoons of filling on each wrap.
4. Seal the edge all around using the water and your fingers. Place another wrap on top of the wrap you put the filling in and press to seal. I used a fork to ensure they were set. Continue until all filling is gone. I set them on a baking sheet and sprayed them with a little cooking spray so they didn’t stick.
5. Depending on the size of your pan or deep fryer place about 4 UFO’s into the oil and cook.
6. Takes about 5 minutes at the most, you will see them brown up and you know they are done.
7. Place on paper towel of paper bag to drain the oil and salt the outside.
8. Serve with Chipotle Ranch Sauce, avocado and lime wedges

Chipotle Ranch Sauce

Chipotle, Chipotle, Chipotle, do I have your attention? Ok, good! chipotle is my new favorite ingredient along with garlic. I try to add it to anything I can without my kids getting too angry. Here is my recipe…

INGREDIENTS

1 8 oz. canning jar with lid
1/3 cup low fat mayonnaise, no one will notice
1/2 cup low fat milk 2% or low fat sour cream, plain whole greek yogurt or buttermilk if you want a thicker sauce
1 large clove garlic or two small, minced
1 tbsp minced fresh dill 
1 tbsp minced fresh parsley 
1/2 tsp salt
1 chipotle pepper + 1 teaspoon of the adobo sauce (IF you like spicy, add more but taste test as you go so it isn’t TOO spicy!)
freshly cracked pepper, to taste

DIRECTIONS

Add all ingredients to the canning jar, close lid tightly and SHAKE SHAKE SHAKE…SHAKE SHAKE SHAKE… SHAKE YOUR BOOTY! (Remember that song?) Chill for a good 30-40 minutes for best tasting results.