Firecracker Enchiladas

This recipe is from my friend Colleen's blog and I've made a few times. They are really delicious and were pretty easy, not to mention, they aren't all that bad for you. These days, with a 6 week old baby, I'm really not trying to make things all that difficult. I did make a few changes, as I didn't have green chiles nor a 29 oz. can of sauce so I supplemented with Frank's Hot Sauce and added more water. But they came out great and we were even able to eat them all together while Owen napped! Definitely recommend these!

Cheesy Baked Pasta with Spinach and Artichokes

I finally got my butt back in the kitchen after seeing this recipe in my latest issue of Real Simple and got inspired to cook something. I'm sure my family was happy to finally eat something that I actually made. I would definitely make this one again for an easy go to meal. I did make some changes to the original recipe so here is my version.

12 oz. Smart Taste elbows
1 can (14 oz.) quartered artichoke hearts, drained and chopped
1 10-oz. package frozen creamed spinach, thawed
1/2 cup part skim ricotta cheese
1/4 cup grated parm cheese
2 cups grated cheddar cheese, divided

Cook the elbows and drain. Put back in the pot and stir in the ricotta cheese, artichokes, spinach, parm cheese and 1-1/2 cups of the cheddar cheese. Combine well and transfer into a baking dish. Top with the remaining cheddar and cook at 350 for 25 minutes.