What I'm Loving Wednesdays!

It has been a little hectic around my house - so I haven't been able to post as much as I would like to! But....here's what I'm loving this lovely Wednesday!

I'm loving that we can finally share the exciting news that Baby S will be here in March!! That's right, we've got a bun in the oven. It looks more like a nugget right now, but still cute!

I'm loving that the weather was a little cooler than it has been! Finally no more 115* - I just hope it stays!

I'm loving that my little girl is loving 1st Grade!! I can't believe she's growing up so fast!!

Here are some of my favorite Pinterest finds that I'm loving this week:

Pinterest

Oh my goodness....I just love this! I definitely plan on doing something like this in March when Baby #2 is coming!

Pinterest

Now that school is back in session, what a fun way to surprise your kid when they open their lunchbox! These ideas are adorable!

Pinterest

With the air being slightly cooler, it made me excited thinking Fall is coming! Not nearly close enough, but it's coming! I love all these ideas of ways to decorate pumpkins - how fun!

Pinterest

Okay, a girl can dream, right?! I love, love, love this bag!! Perfect for Fall!

Pinterest

There are no words to explain how much I love this! It's perfect!

I hope everyone enjoys their Wednesday!! The weekend is near! 

Foodie Friday! - Taco Pizza

Taco Pizza!

From Life as a Lofthouse

I made this last night for dinner and it was delicious!! All three of us scarfed it down like we hadn't eaten in two weeks. It was super easy, and super fast. Oh, and super yummy! We ate it so fast, I didn't have a chance to take my own pictures of it, so I got this one from Life as a Lofthouse (where I found the recipe!).

Ingredients:

1 pound lean ground beef
1 envelope taco seasoning mix
1 (10 ounce) can refrigerated Pillsbury pizza dough
1 (16 ounce) can refried beans
2-3 cups shredded cheddar cheese (I used colby and monterey jack cheese)
1/2 cup chopped tomatoes
1/4 cup sliced black olives
4 green onions, chopped

Directions:

Heat oven to 375 degrees. Brown ground beef in a large skillet, over medium-high heat. Drain grease. Add taco seasoning to the ground beef according to package directions.

Unroll pizza dough onto an ungreased cookie sheet. (I used a 10x15 inch cookie sheet). Let dough sit at room temperature for 5 minutes. Press dough over the bottom and up along all 4 sides the of cookie sheet. Bake pizza dough for 8-10 minutes, or until lightly golden. Remove from oven.

Place refried beans into a microwavable-safe bowl. Microwave for 1 minute. Stir well and then spread beans evenly over the top of the warm pizza crust. Top with the cooked ground beef mixture, sprinkle with cheese and then add the tomatoes, black olives and green onion.

Return to oven and bake another 5-7 minutes, or until cheese is melted. Serve immediately and enjoy!

Store any leftovers in an air-tight container in the refrigerator for up to 2 days.

I'm telling you....if you ever need a quick meal - try this one out! You won't regret it!

Foodie Friday! - Chicken Spaghetti

Chicken Spaghetti

Okay, this may not look too delicious - but it is!! Everyone in the family goes back for seconds....annnnnnnd it makes enough to freeze some! Double score! This is a recipe I stumbled across about three years ago when I had nothing better to do than read The Pioneer Woman's blog. I miss those days. Anyway, I've adapted this recipe from her, making a few changes so that it's easier to make for weeknight dinners.

Ingredients
1 Rotisserie Chicken
1 box (about 2-3 cups) Thin Spaghetti, broken into 2" pieces
1 1/2 cups Chicken Stock
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
Onion (finely diced)
Green pepper (finely diced, seeds removed)
2 cups Sharp cheddar cheese
Seasoned Salt, cayenne pepper, salt, pepper

Instructions

• Preheat oven to 350 degrees.
• Bring water, with 1/2 chicken stock to a boil for spaghetti noodles.
• Cook spaghetti noodles until al dente. Do not overcook.
• While noodles are cooking, start pulling the chicken off the bones. You should get around 2 cups. If there are large pieces, break up into bite sized pieces.
• When spaghetti noodles are cooked, drain and place in a large bowl.
• Combine noodles with the cream of mushroom soup, cream of chicken soup, onion, green pepper, and 1 cup of the shredded cheddar cheese. Add the seasoned salt, cayenne pepper (if you want a little kick), salt and pepper - all to taste. Stir.
• Add about 1 cup of chicken stock. You want it to be stirrable, but not soupy. Stir until all ingredients are incorporated.
• Place the mixture in a casserole dish and top with the remaining 1 cup of shredded cheddar cheese.
• Bake at 350 degrees for 30-45 minutes, until bubbly. If the cheese on top starts to get too cooked, cover with foil.

If you are wanting to freeze this dish, cover and put in the freezer for up to 6 months. When you're ready to bake it, just thaw in the refrigerator overnight, and bake in the oven at 350 for 30-45 minutes. Or, it can be placed in the refrigerator for up to two days, and baked the same way.

I hope you guys enjoy this dish as much as my family does!!