mexican sausage alfredo.

This is the second time I have made this but the first time we ate it before I could get a picture. So of course, I had to make it again so I could share it with you all!

This is my sister's recipe. I did make a couple adaptations but for the most part, it's the same. This recipe is seriously the bomb. It has a rich alfredo sauce combined with spicy, flavorful seasonings PLUS mild Italian sausage. Does Ital-ican really get any better than this?! ;)

Oh and if you are curious, the Garden Delight aka veggie pasta doesn't taste different than normal pasta. I just thought all the colors would look pretty for this dish specifically. :)

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Ingredients:

• 16 ounces spiral pasta (I used 12 oz Ronzoni Garden Delight Rotini)
• 4 tablespoons butter (I used coconut butter)
• 6 cloves garlic, minced
• 8 ounces cream cheese, softened and cut into 12 pieces
• 2 1/4 cups milk, divided
• 2 cups parmesan cheese, divided
• 1 1/4 teaspoons freshly ground black pepper, divided
• 1 pound mild italian sausage
• 1/2-1 cup chopped onion (however much you prefer or feel like cutting ;)
• 4 tablespoons taco seasoning, divided (I made my own) 
• 1 cup salsa
• 1 cup frozen corn

Directions:

1. Preheat oven to 350 degrees. Begin by bringing a large pot of salted water to boil. While you are waiting, start on the alfredo sauce.
2. Melt butter in a pan over medium heat. Add garlic and cook for about 2 minutes. Stir constantly so it doesn't burn. 
3. Add cream cheese piece by piece, stirring until smooth through each addition. Mixture will probably look curdled, but don't worry and keep stirring. It will become smooth in just a couple minutes.
4. Next, slowly add a total of 2 cups milk in 1/4 cup increments. Make sure the milk is fully incorporated before adding the next 1/4 cup. 
5. Then, stir in 1 cup parmesan cheese and 1 teaspoon pepper, mixing until cheese completely melts. Cook for 2-3 minutes or until it is thickened, then cover and remove from heat.
6. When water is boiling, add pasta and cook according to package directions. While the pasta is cooking, you can start cooking the sausage.
7. Cook sausage, onion, remaining pepper, and 2 tablespoons taco seasoning to the pan. Keep sausage going until it is cooked all the way through. Then, pour in Alfredo sauce [if it's homemade, give it a good stir first] and bring to a boil. Add remaining 1/4 cup milk, remaining 1 cup parmesan cheese, remaining 2 tablespoons taco seasoning, salsa, and corn. Mix well, then pour into an ungreased 9×13 inch baking pan.
8. Drain pasta and fold into sausage mixture. Bake (covered or uncovered) for 25-30 minutes or until bubbly. :)

Recipe Source: my lovely sister- The Pajama Chef :)

slow cooker salsa chicken wraps.

It's hard to describe how delicious this meal is so you'll just have to try it out for yourself! BUT it's definitely not hard to describe how easy it is- just measure and mix ingredients then let the crock pot do the rest!

Ingredients-
4 boneless, skinless chicken breasts (frozen is fine)

1 cup salsa

1 can condensed cream of chicken soup

1 tablespoon chili powder

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon crushed red pepper flakes

1/4 teaspoon dried oregano

1/2 teaspoon paprika

1 1/2 teaspoons ground cumin

1 teaspoon sea salt

1 teaspoon black pepper

1/2 cup sour cream

Tortillas

Directions-

Place chicken in the bottom of your crock pot. Mix seasonings together. Sprinkle mixed seasonings on chicken. In a bowl, combine soup and salsa. Pour over chicken. Cook on high 4 hours. Shred chicken with two forks and stir in sour cream. Serve on tortillas or as desired.

**Note: The above seasonings = 1 packet of taco seasoning. So you could use that instead but I recommend the homemade version. :)

Inspired by: http://www.mostlyhomemademom.com/2012/02/slow-cooker-salsa-chicken.html &
http://allrecipes.com/recipe/taco-seasoning-i/