Chicken Enchiladas


Chicken Enchilada's (8) edited


What is your favorite meat to cook with? For some reason I seem to always come back to Chicken. And these Chicken Enchiladas are  an awesome recipe for you to try the next time you want something simple and tasty!

They take only a few ingredients and rank very close to the top of my favorite food list.

Its Tasty Tuesdays at Woman to Woman, so be sure you don’t miss out on this awesome recipe.

Click here to go see the full recipe

Chicken and Rice

What is the first thing of think of when you think Chicken and Rice?

  • Comfort food?
  • Simple meal?
  • Delicious? 

I think all of the above apply to this recipe 🙂 At least for me! I have a love for chicken and rice the last while and my daughter loves it too so its a simple meal during the day when hubby is at work.

Chicken and Rice


Check out this Tasty Tuesday recipe here…

Ham and Potatoes

Ham, Potatoes, a creamy sauce…. Yummy 🙂 

Today I’m sharing a favorite recipe over at Woman to Woman Ministries that has been in my husbands family for many years. It is actually quite simple to make and add a veggie and some salad and you’ve got a full course meal. Its great for that Sunday lunch that needs to heat slowly while you’re in church and is ready to pull out and dive in when you get home!
Ham & Potatoes (1)edited

Head on over to Tasty Tuesdays to see the recipe for Ham and Potatoes and let me know what you think.


Homemade Pizza Pockets

Simple and delicious dinner ideas?? Anyone in? 🙂 

Today I am sharing a recipe for the simplest pizza pockets over at Woman to Woman. There’s no set recipe to follow so you can make it according to what your family prefers 🙂

Please join me 🙂

Pizza Pockets Collage 2 (1)


Click here to go check it out.

Chime in in the comments and let me know what  you will be filling yours with?! I’m always looking for new ideas 🙂 

Chicken Pot Pie

Who doesn’t love a delicious Chicken Pot Pie? I think its the perfect fix, especially when you’re feeling just a little under the weather!

Its Tasty Tuesdays over at Woman to Woman again today and I am sharing this fabulous recipe over there so be sure to head on over there and check it out!

Click here to go directly there and see the recipe…
Chicken Pot Pie (1) edited (1)

Hope you enjoy it and be sure to check back for more delicious recipes!

Zucchini Casserole

I love this time of the year when all the gardens (except mineCry) are producing so well and there’s alot of fresh produce to eat! A kind neighbor gave me some Zucchini, squash and cucumbers yesterday! Growing up I was never that fond of Zucchini and especially not Squash! Ugh I remember having gagging fits on cooked squash 🙁 But since my tastes have changed quite a bit since then I decided I wanted to find a good recipe to fix the Zucchini last night and see if I like it. So after talking to my sister Carolyn, she sent me a recipe to try and I was pleasantly surprised and thot it was great!! So now I wanna share it with you all.

Zucchini Casserole edited


So here’s the recipe,

Zucchini Casserole

3 large Zucchini (cubed with peel on, if they are seedy I would remove the seeds)

1 large onion

16 oz shredded cheese

1 can cream of celery soup

2 eggs beaten

2 T mayonnaise

2 T white sugar

3 c bread crumbs

1 stick melted butter

  1. Cook zucchini and onion in salted water until just slightly soft.
  2. In the mean time mix next 5 ingredients together. Once Zucchini is a lil soft, drain and mix with previous ingredients.
  3.  Mix melted butter and bread crumbs together.
  4. Pour half of Zucchini mix into a 9 x 13 pan and layer with half of the bread crumbs then repeat layers.
  5. Bake at 350 for 35 minutes.

Zucchini Casserole (6) edited


Here’s the printable recipe, Zucchini Casserole

Guest Post-Tomato Pesto Tart

Summer is in full swing around here and I am always excited when I find a Delicious recipe for dinner at this house and the best thing about this recipe is its simple as well! I am soo excited to have Laura from The Rookie Cook guest posting for me today! “Laura is a lover of all things food (especially chocolate and ice cream), a stay-at-home mom to a babbling infant, and a city girl living in the country.  Visit her at The Rookie Cook for tasty, quick, and family friendly foods.” Her foods look so delicious and they are just as great as they look 🙂

Please welcome Laura!

Tomato Pesto Tart mark

Hi,  I’m Laura from The Rookie Cook and I’m thrilled to be posting at Leah’s Cooking today.  She did a guest post for me on apple pie bars which I am still drooling over.  And lets not forget about her adorable daughter (who, by the way, is just a tad bit older than mine).  It’s fun to look through her pictures and think about what my little girl will be doing soon.  (I mean, “patty cake-ing“, how adorable is that??

On to the recipe…

This tart is super scrumptious and deliciously easy to make in less time that it takes you to get fast food. (Ok, maybe not if you’ve got a restaurant next door, but for everyone else…)

Both the hubby and I really enjoyed it.  He helped me assemble it (yay for kitchen teamwork!) and can attest to it being very quick and easy to make.  It’s one of those lunches that you can throw together without much time or forethought.  Also, you could easily make your own crust (just use any pie crust recipe) or use a frozen pie crust if you don’t have any refrigerated pie sheets on hand.

Tomato Pesto Tart 2 mark


I used canned pesto because I never have enough basil lying around, but I’m going to try to amp up my basil plant’s production this year so maybe I can attempt pesto. (And by amp up, I really mean that I’m going to buy a lot of basil plants and hope I don’t kill them too quickly.  I’m super at killing pretty much any plant you give me.)

You should make this now.  Because it is so quick.  And tasty.

Tomato Pesto Tart

Adapted from: Taste of Home

1 refrigerated pie pastry

1 1/2 cups shredded mozzarella cheese, divided

2 plum/medium tomatoes, thinly sliced

4 small mushrooms, thinly sliced

1/2 cup mayonnaise

1/4 cup grated Parmesan cheese

2 Tablespoons prepared pesto sauce

1/4 teaspoon black pepper

1. Roll out 1 refrigerated pie crust over a baking sheet or tart pan.  Prick with a fork and flute the edges.  Bake in a preheated oven at 425° for 6-8 minutes or until beginning to lightly brown.

2. Sprinkle crust with 1 cup mozzarella cheese.  Top with tomatoes and mushrooms (reserve 4 slices of tomatoes to top tart with, if desired).

3. In a small bowl, combine mayonnaise, 1/2 cup mozzarella cheese, Parmesan cheese, pesto, and pepper.  Spread mixture in a thin layer over tomatoes and mushrooms.  Top with 4 reserved slices of tomatoes, if desired.  Bake for an additional 10-12 minutes, or until golden brown.

Click here for the printable recipe: Tomato Pesto Tart Printable.

Again please be sure to visit Laura over at The Rookie Cook to see more great recipes!

Be Blessed