Chicken Speidis

*WARNING* 

If you are pregnant and sensitive to smells, you may want to wait to try this recipe out ;) I would cry every time my hubby would want to make it when I was preggo... But its seriously delish! 

I know I have been promising you this recipe for a loooonnng time now! But guess what!?! 

It's finally here! 

Guess what else?? 

I can't really take credit for this delicious recipe. It's ALL my hubby's delicious work! It's actually a New York thing...or maybe just an "out east thing". Either way, we don't have anything like this here in Minnesota! Except, that is, in the Foote house when the hubby is cookin'! 

Ingredients:

1 bag of boneless, skinless chicken breasts

1 bottle of Wishbone Italian Marinade 

1 bag of Shredded Mild Cheddar Cheese 

1 good looking guy to cook it up for you ;) 

(buns or bread to serve) 

This is what you are looking for for the marinade. You DON'T want just Italian dressing. 

 

Directions:

Cut up chicken into small cubes, removing all and any fat. Put chicken in a large skillet and cover will a full bottle of Italian marinade. Boil chicken in marinade until chicken is cooked through. Remove from stove top and transfer chicken to a microwave safe bowl. Cover chicken with shredded cheese and microwave until melted. You probably could just keep heating the chicken on the stove to melt the cheese and save a step. But my hubby does it in the microwave. Once the cheese is melted, your speidis are ready to serve! 

Serve on top of bread or buns in a sandwich style. 

YUM! 

P.S. Can I just say I have the best hubby ever?? 

Last night he came home from work with bags of groceries and decided to make up 4 different freezer meals for me to have on hand for days when I just don't feel like cooking. We can just pop one of the meals in the oven and have a yummy, semi-healthy meal! Love him so much! 

Chicken Speidis was one of his meals. 

Here is my chef ... and the loads of food he miraculously found space for in our breast milk filled freezer! :) 

Cooking vacation commence! HA HA! 

Increasing Your Milk Supply - Energy Bites Recipe!

A lot of new moms worry about milk supply. I even find myself worrying despite having a healthy, chunky baby boy. 

I mean, look at those little cheekers? :) He is getting enough to eat. 

The important thing to know, though, is that even if your milk supply is low or begins to drop, there are resources out there to help you! From eating certain foods and taking supplements to working with a lactation consultant. I haven't personally met with a lactation consultant, but through several friends I have come to learn that they are a wealth of information and knowledge and can help save your breastfeeding attempts and help you find the feeding plan that works best for you and your baby. 

A friend recently shared this yummy recipe for Energy Bites which contains flax and oatmeal, two breastfeeding super foods! Even if you aren't breastfeeding, these make delicious snacks! 

ENJOY! 

Energy Bites

1 cup dry oatmeal (NOT quick oats)

1/2 cup chocolate chips

1/2 cup peanut butter

1/2 cup ground flaxseed

1/3 cup honey

1 tsp vanilla

Mix all ingredients dry ingredients together first. Then I recommend adding the peanut butter and honey slowly so that you can mix the dry ingredients in with the sticky ones better. Form into balls. Keep in the refrigerator and snack away! 

To make them even more milk producing friendly, substitute some of the flaxseed with brewer's yeast (a few TBSP).

Cheesy Chicken Enchiladas

This is my hubby's FAVORITE meal! I think he would be okay if I made it every day. 

Before I was married, I used to cook on the weekend and eat leftovers pretty much all week. Well, that is no longer the case. I seemed to have married a man who does not eat leftovers...except leftover Cheesy Chicken Enchiladas! 

Thank you Campbell's for creating such a delicious recipe that my hubby will eat it more than once! 

Ingredients

• 1 can (10 3/4 oz) Cream of Chicken Soup 
• 1/2 cup Sour Cream
• 1 cup Picante Sauce
• 2 tsp Chili Powder
• 2 cups Chopped, Cooked Chicken
• 1/2 cup Shredded Monterey Jack Cheese (but I've also used just plain shredded cheddar)
• 6 or 7 Tortillas
• 1 Small Tomato, Chopped
• 1/2 Green Pepper, Chopped

Directions

1. Heat oven to 375 degrees. 
2. Cook chicken and set aside. 
   
   
   
3. Stir soup, sour cream, picante sauce, chili powder, chopped green pepper, and chopped tomato in medium bowl. 
   
   
   
   
4. Stir 1 cup soup mixture, chicken and cheese in large bowl. Save remainder of soup mixture. 
   
   
   
   
5. Divide chicken mixture among tortillas. 
   
   
   
   
6. Roll up tortillas and place seam side down (or I do up...) in 11X7X2 inch baking dish. 
   
7. Pour remaining soup mixture over tortillas. 
   
8. Sprinkle some extra cheese over top of the tortillas. 
   
9. Cover and bake 20 minutes. Then uncover and bake until cheese is melted, hot and bubbling. 
   

Enjoy! 

Angel Food Strawberry Jello Cake

Two years ago when my hubby and I were in New York visiting his family, we had a super yummy strawberry dessert made by his grandma. This is my rendition of her recipe and we LOVE it! Such a great light and summery dessert! 

Ingredients:

• 1 pkg Betty Crocker Angel Food Cake Mix
• Water
• 1 quart fresh strawberries or 1 small package frozen strawberries 
• 2 tubs lite whipped topping
• 2 small packages strawberry jello 

Directions:

1. Prepare angel food cake following directions on package. However, I have come to realize that since the cake will be served in a 11X7 baking pan, the entire cake mix is too much. So instead of preparing the whole package of cake mix, only prepare half. This also means you will need half as much water. 
   
   
   
2. Pour the cake mix into your 11X7 pan.
3. Bake cake.
4. Let cake cool. If you choose to bake the entire cake, you will need to pick off the top part of the cake so that it is not overflowing the pan. 
5. Poke top of cake all over with a fork. 
6. Prepare 2 packages of strawberry jello according to the package. If you are using frozen strawberries, boil them with the water. 
7. Pour the jello (and strawberries) over the cake and refrigerate until firm.
8. If you are choosing to use fresh strawberries, now place sliced strawberries to cover the entire cake. You may also choose to add them after the whipped topping.                                                                           
9. Frost cake with whipped topping and enjoy!