InstaFriday 8

Back again with my InstaFriday post hosted by Life Rearranged.  I missed last week because I only had one picture to share so decided to just skip it.

Baked Chimichangas from dinner last week. 

Fat sleepy cat. 

And Mason doing some drawing. Marley said he drew a candy cane lol 

Cheesy Pork Chops

These sounded good and even looked good, but the sour cream was too much for me. Mike on the other had ate like 4 of them so I guess he liked them.

boneless pork chops

10 tsp sour cream

seasoning salt

2 cups shredded cheese

Preheat oven to 350 degrees. Line the pan with your chops and sprinkle with seasoning salt or any other seasonings.  Spread sour cream on top of each pork chop.  Cover each chop with cheese. Bake at 350 for 20-35 minutes depending on thickness of your pork chops. (I always get thin sliced ones and they were done in 20)

Baked Chimichangas

A friend of mine posted a picture of these chimichangas the other afternoon. I don't think I've ever ate them before so I had to give them a try. They were so good!! 

8oz pkg. cream cheese

8oz. Pepperjack cheese, shredded (I used taco blend)

1 1/2 Tbsp. taco seasoning

1 lb. cooked chicken, shredded

8 flour tortillas 

Preheat oven to 350 degrees.  Mix first four ingredients together in a bowl. 

Separate filling on to taco shells. Fold up and place seam side down on a cookie sheet. 

Bake at 350 for 15 minutes.  Flip chimis over and bake for an additional 15 minutes. 

Crock Pot Italian Chicken Freezer Meal

Back for another crock pot freezer meal that I prepared back in June.

4 boneless skinless chicken breasts

16 oz bottle italian dressing

1/2 cup parmesan cheese

4-6 diced potatoes

1/2 bag baby carrots

Just toss all ingredients into the crock pot and cook on low for 8-10 hours. If preparing to freeze, just put them all in a gallon size freezer bag and freeze, then when you want to cook it just thaw it a little and toss it in.

Super easy to make and very delicious!