Mix BBQ sauce with all ingredients listed under it. Place chicken in crockpot. Pour sauce over it and cook on LOW for 4-6 hours.

Who knew you could use your iphone to make money and earn freebies?  I didn’t!  I knew about the surveys you could sit and take online, but to be honest, sitting online to take surveys all day just isn’t something I’m likely to do with a 4 year old, 2 year old, and 2 month old!!  I found these awesome apps and thought you’d like to try ‘em out – Be sure to use the links to grab them on your phones as it’ll give us BOTH points   (PS – these apps are FREE!)

1.  CheckPoints

The CheckPoints app is one of my favorites!  Simply open the app, find the products listed in the store, and scan the item barcodes with your phone.

For each item you scan, you will get redeemable points.  With those points, you can get gift cards to your favorite stores!

Available for iPhone and Android users.

2.  We Reward

The WeReward app will award you points for taking pictures of yourself with different products, checking in at various places of business, and for trying out new apps. Every point you get equals one cent and most “jobs” pay anywhere from 10 points to 500 points.  Available for Android and iPhone users.

3.  ShopKick

ShopKick is available for both iPhone and Android users and is a lot like checkpoints.  Simply scan bar codes to rack up your points for great rewards!

*Please use the links provided – they will provide both YOU and ME BONUS POINTS for you signing up.  Best of all, it’s free!

I’ve been drooling over these lovely red dresses over the past week or so — ever since I heard about the “Traveling Red Dress” from the Bloggess.  The idea is that women all over the world circulate these “red dresses” (which, sometimes aren’t dresses at all) to make each other feel beautiful and loved.  Photographers and Hair/Makeup Stylists are giving their talents too – it’s an amazing thing!  And, after each woman has her red-dress-moment, she packs it up and sends it on to make someone else’s day.

I’ve secretly been looking at photographs online of red dresses, wondering which I would choose if I had the chance.  I wonder how much of my story I would share, how much of the pain and raw I would expose just to empower other women…just like me.

I’m not really interested in writing sob stories – because if you look at my face, there’s no sobbing here.  –Not because I haven’t seen my share of pain and tears, but because I refuse to lay down and let it BECOME me.  I refuse to be overtaken.

Maybe I’ll never own a bright red ball gown – it’s something I’d never buy for myself due to the impracticality and price tag of it all – but, that’s not the point.  I adore the spirit of this entire campaign and hope women everywhere will find their own red dress, whatever that dress may be.  I hope they share their story.  I hope they conquer their pain.  I hope they feel beautiful.  I hope they hope.

If you want to search for your own red dress…or, if you’d like to send your own dress or talents to good use for someone else, check out this Facebook page.

And, if you have your own Red Dress Moment you’d like to share, please link up here.  I’d love to see your photos and read your stories!

6 skinless, boneless chicken breast halves
1 (10.75 ounce) can condensed cream of chicken soup
1 cup milk
4 ounces sliced ham
4 ounces sliced Swiss cheese
1 (8 ounce) package herbed dry bread stuffing mix
1/4 cup butter, melted

Mix together the cream of chicken soup and milk in a small bowl. Pour enough of the soup into a slow cooker to cover the bottom. Layer chicken breasts over the sauce. Cover with slices of ham and then Swiss cheese. Pour the remaining soup over the layers, stirring a little to distribute between layers. Sprinkle the stuffing on top, and drizzle butter over stuffing. Cover, and cook on Low for 4 to 6 hours, or 2 to 3 hours on High.

INGREDIENTS

1 (10-ounce ) can cream of mushroom or chicken soup
1 cup milk
1/2 tablespoon of olive oil
1 pound of ground beef
1 teaspoon of minced garlic
1tablespoon of fresh basil
1/2 teaspoon of dried thyme
dash of Cayenne pepper
dash of Mrs. Dash Southwest Chipotle seasoning
Kosher salt and freshly cracked black pepper, to taste
1/2 cup of shredded cheddar cheese, divided
velveeta cheese to taste
1 pound package of frozen tater tots

INSTRUCTIONS

Preheat oven to 350 degrees F. Butter or spray a 9 x 9 inch casserole dish with non-stick spray; set aside. Whisk together the cream soup and milk until well blended; set aside.

Add olive oil to a large skillet and stir in the ground beef and brown; drain if needed and return to the skillet. Add the minced garlic, cook and stir another minute. Stir in the basil, thyme, Cayenne pepper, and Mrs. Dash seasoning; taste and add salt and pepper only as needed. Transfer meat mixture to the prepared casserole dish and sprinkle with 1/4 cup of the cheddar cheese and cut up Velveeta cheese. Evenly pour the soup mixture over the top. Arrange the tater tots on top and bake uncovered at 350 for 45 minutes to 1 hour, or until potatoes are nicely browned and crisp. Sprinkle the remaining 1/4 cup of shredded cheese on top and return to the oven just until cheese is melted.

Double this recipe. Or, triple it. (We can EASILY eat this recipe when doubled in our family… 2 normal sized adults and a 2 and 4 year old. Im telling you, this stuff is ADDICTIVE!)

This recipe is one of our all-time favorites!  If you like cheesy yumminess and chicken… well, you won’t go wrong with this one!

Ingredients

1/2 c green pepper, chopped

2 T butter

2 c cooked chicken

1  4 oz can green chili peppers, chopped

3 T butter

1/4 c flour

1 t ground coriander

3/4 t. salt

2 1/2 c chicken broth

1 c sour cream

6 oz. Monterey Jack cheese, shredded

12 6-inch tortillas

Instructions

Cook green pepper in 2 T. butter until tender.  Combine green pepper in a bowl with chicken and chili peppers; set aside.

For sauce, melt 3 T. butter and stir in flour, coriander, and salt.  Stir in chicken broth all at once.  Cook and stir until thickened and bubbly.  Cook and stir 1-2 minutes more.  Remove from heat.  Stir in sour cream and 1/2 cup of cheese.  Stir 1/2 c of sauce into chicken mixture.

Dip each tortilla into remaining sauce to soften.  Fill each with about 1/4 cup of chicken mixture.  Roll up.  Arrange rolls in a lined baking dish and pour remaining sauce over enchiladas and sprinkle with remaining cheese.

Bake uncovered at 350 degrees for about 25 minutes or until bubbly.