I love my life and all the people that make it so special!I have been married 2 wonderful years to the best man ever! We have a beautiful 15 month old baby girl. She is the love of my life and sure does keep me busy. I quit teaching after 7 years and I am thoroughly enjoying my new job as a stay at home mom. We both lived in Kentucky until we were 32. We left the beautiful bluegrass state and now live in Houston, TX. My husband is a first year pediatric cardiology fellow at Texas Children's Hospital. We will always love everything about KY and we miss watching CATS games, horses, Keeneland and especially our friends and family. We are truly blessed for this opportunity in TX and are slowly adjusting. Thanks for stopping by and reading about the adventures of my little family!
I have actually enjoyed planning my weekly menu's out ahead of time. I thought it would be tedious but it's MUCH easier than running around trying to figure out what to make at 5. Found this on All Recipes. It was delicious! So easy. Especially if you already have some chicken made. I think it would be good with onions and bacon added. Might try it next time.
1 (10.75 ounce) can condensed cream of chicken soup
1 (10 ounce) can diced tomatoes with green chile peppers
1 pound processed cheese food (eg. Velveeta)
salt and pepper to taste
1 pinch garlic powder
Boil chicken in a large pot of salted water. When chicken is done, remove from pot, keeping water/broth at a boil. Shred chicken and set aside. Put spaghetti in boiling chicken broth and cook for 8 to 10 minutes, until al dente. When done, drain broth.
Return pot with cooked spaghetti to stove, put over low heat. Add shredded chicken, soup, diced tomatoes with chile peppers and cheese. Season with salt, pepper and garlic powder to taste. When cheese is melted, dinner is ready!