Butternut Squash & Black Bean Enchiladas....

So I've noticed a trend....we obviously love enchiladas at our house since I've posted a ton of different enchilada recipes on here:) This is a delicious vegetarian option that we tried recently, at least for us it's hard to go wrong with any combination of butternut squash and black beans! These Butternut Squash & Black Bean Enchiladas are full of delicious veggies!

Meat & Cheese Stuffed Pasta Shells...

This recipe for Meat & Cheese Stuffed Shells is an old favorite that's been a constant of ours for several years. They are so delicious and even our toddler devours them! We follow the recipe as directed and use Prego Fresh Mushroom spaghetti sauce. They also make great left overs! This is definitely one of those dishes that everyone in your family will love!

Shrimp Enchiladas with Jalapeno Cream Sauce....

These shrimp enchiladas from Damn Delicious are seriously amazing!!!! I didn't include the chipotle pepper in adobo sauce and cut the cayenne pepper amount in half because I didn't want them to be too spicy for us. I used whole wheat flour tortillas instead of corn tortillas. Otherwise pretty much followed her recipe and added a little extra spinach too.

These were fantastic and I was uncertain of how they'd be leftover but they were really good. Definitely a new favorite in our rotation!

Chicken Pot Pie...

This is my grandmothers recipe for Chicken Pot Pie and a great winter meal that provides delicious leftovers.

1 chicken breast
2 cans cream of chicken soup
1 large package of frozen mixed vegetables
1 stick of unsalted butter
1 can of chicken broth (make from chicken)
1 cup flour
1 cup milk

Boil chicken breast until cooked, usually 15 min or so. Set on plate to cool and cut into bite sized pieces or shred. In medium sized bowl mix 2 cans of cream of chicken soup, frozen veggies, 1 can of chicken broth and small cut pieces of cooked chicken. In greased 9x13 pan pour ingredients from bowl. In another bowl, placed melted butter, add 1 cup flour and milk, whip together and pour evenly over top of pot pie. Put in oven and bake at 400 degrees for one hour.

I sometimes add more veggies dependent on what I have on hand.