Little Susy Homemaker Strikes Again

I LOVE to cook.  I didn't learn to cook until I left home and moved into my own apartment my junior year of college.  My mom made sure I had a toaster & a microwave because she knew that I could use those appliances.

I have come a long way since then.  I love to try new recipes & am thrilled to have a new computer with wireless internet so I can look up recipes, substitutions, and tips while I'm cooking.  The Pioneer Woman is one of my favs.  She posts step by step photos to help you while you're cooking.  I'm so visual, that I really appreciate this.

I'm definitely not an expert and most of my recipes are adapted recipes from other people, but I read once that when you change a recipe 3x - it's yours!!

Cooking is definitely not as much fun when you have to do it, when you just got home from work and you're tired, and when you have a 15 month old climbing your leg, crying because he wants to play.  So, I like to cook things ahead of time (in the morning, perhaps) and stick them in the oven when I get home from work.

Last night I made one of my favs.  My family likes it too, so that's a bonus!  I got the recipe from someone in my Sunday School class who made it for us when Will was born.  Since then it's become one of my token meals to take to new moms.  It makes a ton and it freezes well.  I actually made a pretty serious mistake last night and made it with the Rotel that has green chiles in it.  If you know my family - we don't do well with spicy things.  Even I had problems with it...oops!!  Poor Daniel.  I wasn't here to witness it, but I bet there was some nose running and lots of water drinking that went along with it!!

Here's my recipe.  I think this is a pretty popular recipe with lots of variations - if you have one, please let me know!

Cheesy Chicken Spaghetti

1 lb chicken (cut & cooked)
1/2 onion & 1/2 pepper either sliced or diced (however you prefer)
I can Rotel
I can diced tomatoes
1 can cream of chicken (or mushroom) soup
1lb Velveeta cheese (cubed)
1 package of spaghetti

Cook spaghetti as directed on package.

Saute your veggies in butter (or olive oil) until tender.  Then added chicken and mix around for flavor.   Add Rotel, diced tomatoes, and cream of chicken soup.  Mix around.  Add Veleveeta and mix until melted.

Mix with spaghetti.  Bake at 350 (uncovered) for 20 minutes.  (I always freeze half  before baking for a meal later on).

Enjoy!!  Anyone want the batch in my freezer with the chiles in it?  I can't say we'll be eating it any time soon!!