Chicken Pot Pie Mac & Cheese


Chicken Pot Pie Mac & Cheese recipe

Creamy Sausage-Mushroom Rigatoni


  • 1 pkg. (16 oz.) rigatoni (we used rotelli pasta)
  • 1 lb. bulk Italian sausage (we used Hot Italian sausage)
  • 2 tsp. butter (we used salted butter)
  • 1 lb. sliced fresh mushrooms (we used baby bella mushrooms)
  • 2 garlic cloves, minced
  • ½ tsp. salt (we used kosher salt)
  • ¼ tsp. pepper (we used freshly ground black pepper)
  • 2 cups heavy whipping cream
  • Minced fresh parsley, optional (we didn’t use it)


  1. Cook the pasta based off the directions that are on the package they came in.
  2. While the pasta’s cooking, take a large skillet out and add the sausage to it, setting the heat to medium. Let the sausage cook for 4 to 6 minutes or until fully cooked, breaking it up into bite-size pieces during that time. Drain off any grease that’s in the skillet and put the sausage on a plate for the time being.
  3. Using the skillet you cooked the sausage in, add the butter to it, leaving the heat at medium. Once the butter’s melted, add in the mushrooms, garlic, salt and pepper. Put a lid on the skillet and let it all cook for 4 minutes, stirring once in a while. Take the lid off the skillet and stirring continuously, let it cook for an additional 2 to 3 minutes or however long it takes for the water to evaporate and the mushrooms to get tender.
  4. Stir the heavy whipping cream into the skillet and wait for boiling to occur. Once boiling, turn the heat down and let it cook for 8 to 10 minutes or until the sauce looks like it’s thickened up a little (10 minutes did it for us). Add the sausage back into the skillet, stirring to combine and let it cook just long enough for the sausage to get heated through. Drain the pasta and serve the sauce over it, topping it with the parsley (if you’re using it).

This recipe came from Taste of Home.

We weren’t paid in any form to promote Taste of Home.

Creamy Spinach Enchiladas

As promised, here’s the recipe for the Creamy Spinach Enchiladas !


– 1 tablespoon margarine or butter (we used butter)
– ½ cup sliced green onions
– 1 (9-oz.) pkg. Green Giant Frozen Spinach, thawed and well drained (The original recipe calls for that brand but we used another brand and it didn’t make a difference.)
– 1 cup small-curd cottage or ricotta cheese (we used whole milk ricotta cheese)
– ½ cup sour cream
– 6 oz. (1 ½ cups) shredded Monterey Jack cheese (we used 2 cups of Pepper Jack cheese)
– 12 (6-inch) corn tortillas, heated
– 1 (10-oz.) can Old El Paso Mild Enchilada Sauce (we used the hot enchilada sauce)
– Additional sliced green onions, if desired (we used them)


1.) Turn your oven on and set it to 375 degrees. Take a large skillet out and place the butter in it before turning the heat up to medium-high. Once the butter’s melted, toss the ½ cup of sliced green onions into the skillet, stirring constantly for 2 minutes or until the green onions have a crisp-tender texture to them. At this point, put the spinach in the skillet as well, stirring the spinach long enough to break up the spinach and get it completely heated through (takes about a minute or so). Take the skillet off the heat and stir the following ingredients in so everything gets mixed together thoroughly: ricotta cheese, sour cream, and 1 cup of the Monterey Jack cheese.

2.) Take ¼ cup (a scant ¼, don’t pack the cup or make it a heaping ¼ cup) of the skillet mixture and place it in a line down the center of 1 heated tortilla, rolling the tortilla up afterwards. Place the rolled up tortilla in an ungreased 13 x 9-inch glass baking dish, repeating with the remaining tortillas. Once all the tortillas are in the baking pan, spread the enchilada sauce equally over all the tortillas, spreading the remaining cheese out over the sauce-covered enchiladas afterwards.

3.) Stick the baking dish in the oven for anywhere between 15 to 20 minutes or however long it takes for the dish to look bubbly and be completely heated throughout. Once the dish is out of the oven, top the enchiladas with the optional green onion slices if you’d like.

Makes 6 servings (2 enchiladas per serving)


This is a tasty dish to make that’s relatively cheap. The enchiladas are good on their own but those green onion slices make it taste even better !

We weren’t paid in any way to promote Green Giant or Old El Paso.

Recipe source unknown.