Butternut Squash Soup

This is a easy and healthy recipe that Malorie got from her mother in-law. You will need a blender to make this! The hardest part of this recipe is cutting up the butternut squash! Enjoy!

Ingredients:

2 TBS olive oil

1 medium onion

1 medium butternut squash (cubed)

2 cups chicken broth

1 tsp salt

1 tsp ginger

dash of pepper

1-2 cups milk

Directions:

Saute olive oil and onion

Add cubed butternut squash and cook for 1 minute

Add all ingredients but milk and cook for 15 minutes

Blend and pour back in pot and add milk until warm

* This is great reheated, you can also freeze and reheat

Easy Chicken Enchiladas

Recipe from Baby Center
Submitted by Chelsey
Since baby #2 could be here any day, I have been wanting to find some EASY recipes that I can freeze or make fast! Which this recipe can be made before and frozen so all you have to do is put in in the oven, but it;s also super fast to make! I was emailed this from Baby Center, tried it and Will and I Loved it! Super easy too! I topped the enchiladas with fresh homemade salsa! Yummy! Enjoy!

Ingredients:

1 cup chopped cooked chicken (I used canned chicken,you could buy a cooked chicken)
1 1/4 cups shredded Monterey Jack or cheddar cheese
One 10-ounce can mild enchilada sauce
6 corn tortillas

Preparations:
Preheat the oven to 350 degrees. Mix the chicken with 1/2 cup of the cheese in a bowl. Add about 2 tablespoons of the enchilada sauce, and mix to blend. Spread 1/4 cup of the enchilada sauce over the bottom of a small baking dish (about 6 by 9 inches). Place a corn tortilla on a clean working surface. Spoon a few tablespoons of the chicken mixture onto one side of the tortilla, and roll the tortilla up over the filling. Place the enchilada into the sauce on one side of the pan, with the seam side down so that the enchilada doesn't roll open. Repeat with the remaining corn tortillas and filling, until there are 6 enchiladas in the pan. Pour the remaining enchilada sauce evenly over the tortillas, sprinkle with the remaining cheese, and bake for about 20 minutes, or until the cheese is melted and bubbling. Serve hot. (Makes 2 to 4 servings)

Variations:
For spicier enchiladas, combine a 4-ounce can of chopped green chilies with the chicken and cheese mixture.