My Favorite Recipes From My Site’s First Two Years!

Yesterday I shared our top articles based on readership (thank you readers!) and today I want to tell you what my favorite recipes have been since I launched this site.  I won’t include any of yesterday’s articles, just so that I’m not repetitive, but know that those were on my list, too.  So take a look to see a yummy recipe that you may have missed that made my list below.   And thank you so much for following!  I truly can’t thank you enough!  Just click the recipe name below to see the article and you can print the recipe from there, too.

ElizabethLangfordPhotography-ManagedMomsLaunchMarch 03, 201182050My Favorite Managedmoms Recipes (in no particular order):


                                                  Under The Food Section:  My Fav Recipes 

Family & Friend Recipes That Are My Faves:

*My Mom’s Amazing Super Healthy & Tasty Veggie Spaghetti Recipe That Tastes Meaty But Isn’t


*Family Recipe for Pumpkin Supreme In Cute Mason Jars, Too

mason jar

Chicken Spaghetti Recipe From Our Family’s Recipe Book

Done and yum!

*Really Good Green Chicken Enchiladas

dished up

My Celebrity Recipe Faves:

*Lemon Chicken Orzo Pasta Recipe From TV Chef Charles Wiley


*Gwyneth Paltrow’s Marvelous Mac & Cheese Recipe

This is Gwyneth's mac and cheese!  Photo courtesy of Grand Central Publishing

This is Gwyneth’s mac and cheese! Photo courtesy of Grand Central Publishing

Best Healthy Meal Makeover That Is So Tasty:

*Healthy Meal Makeover:  Very Good Veggie Lasagna

healthy lasanga

Easy Eats To Make:

*Quick Pasta Recipe That Tastes Like You Worked Hours On It

I placed the finished dish out on the table family style for us all to serve from (like Buca di Beppo does it) and we enjoyed a hearty and scrumptious meal that was super easy for me to make!  Try it! *Homemade Salsa In Seconds


I guess I better stop here!  There are many more on my website under the Food section that can be found at the top of the home page.  Just click there to see all of the recipes that we have ran or enter the name of a food or recipe in the search box that is at the top of every page.  I am very proud to have a tasty abundance of simple recipes to offer you in our first two years.  Much more to come, so happy cooking!

And don’t forget about our recipe contest that we are running right now!!  Simply email me your family’s favorite recipe for my family to try!  The winning recipe (voted on by my family) gets a $50 gift card to your favorite restaurant and all entries will also be put in a drawing for a gift card, so send your recipe to me at [email protected]!  I have received some good ones, but it is not too late to enter!  Details here

Really Good Green Chicken Enchiladas!

Manic:  Looking through my mountain of cookbooks for quick dinner ideas.

Managed:  Finally organizing my cookbook shelf and finding a very special one that my long-time gal pal gave me back in college.  Thanks Michelle! 🙂 And inside this great little gift book is a yummy green chicken enchilada recipe that I hadn’t made in years. 

So, I made it and my family loved it!  My friends enjoyed some leftovers with me the next day and they told me that they even reheated the very last piece the next morning for breakfast!  So this recipe not only tastes great, but reheats well, too.  You’ve got to try it! 

What You Need:

4 boneless cooked chicken breast halves, cut into small pieces

1 8 oz. package cream cheese, softened

1 small onion, finely chopped

pinch salt

1 lb. tomatillos (my favorite ingredient in this dish)

1 cup water

1   4 oz.  can green salsa

1 cup of whipping cream

15 to 18 corn tortillas

2 Tablespoons oil

8 oz. grated Monterey Jack cheese

What You Do:

1.  Preheat oven to 350 degrees.

2.  In large bowl, mix chicken, cream cheese and onion.  Season to taste with salt and set aside. 

3.  The original recipe says to use a large saucepan and to cook the tomatillos in water over low heat until tender about 10 minutes.  However, it took my oven 20 minutes on medium heat, but my stove is getting old, so eye the time and tenderness. 

4.  Cool, drain and liquefy tomatillos in the blender.     

 5.  Transfer to medium bowl and add the can of green salsa and whipping cream and whisk until blended.  Set aside.

6.  In a medium skillet, soften tortillas in hot oil.  Drain well on paper towels.

7.  Place one tablespoon of tomatillo sauce in a tortilla with one tablespoon of chicken mixture.  Roll and place the tortilla seam side down in a 9 x 13 inch baking dish.  I sprayed my pan with olive oil to keep the enchiladas from sticking to the pan.

8.  Repeat with remaining tortillas.  Pour remaining sauce over enchiladas and top with the grated cheese. 

9.  Bake in oven for 30 minutes. 

Before cooking

Done and yum!

I like to top mine with Pico de Gallo.  Scrumptious!  Enjoy!