Ok, those of you who know me know that Iím not your typical cook and I know that there are a lot of moms out there just like me. We are always on the go, juggling kids to and from school, keeping up with the laundry, keeping the house picked up just in case unexpected company arrives - and the last thing we want to do is worry about cooking a big dinner that takes over an hour to make. If youíre like me, youíre always looking for quick meals to satisfy your familyís hunger pangs - one that is healthy, but fast!

The upside is the fact that quick meals leaves a little time to do things for myself - like paint my toenails, dive into a good novel or simply relax with my family.

I have decided that I will be committed each week to bringing you quick and easy recipes submitted by your neighbors and friends, many of whom you will recognize. All I ask is that you keep the recipes coming and I will share them with you each week in Sundayís Lifestyles section.

With fall sports beginning, back to school and all the usual stuff we do each day, itís a very busy time for a lot of us.

Send me your favorite dinner, dessert or lunch ideas to Rochelle.stidham@empiretribune.com. Please include your name and what makes this recipe so great! Bon appetite!

Chicken Spaghetti

Submitted by

Julie Griffin

Mix together one 10-oz can of cream of chicken soup and one 10-oz can of cream of mushroom soup. Add 2 tablespoons of butter, 1 tablespoon of dried bell pepper flakes and several large cubes of Velvetta cheese. Heat this mixture thoroughly until cheese is melted. Add 2 large cans of cooked white chicken or 2 cooked chicken breasts (cut-up). After chicken/cheese mixture is thoroughly heated and bubbly, pour over 1 lb cooked spaghetti pasta and stir. Ready to eat!

Easy Enchiladas

Submitted by

Diana Gibson

Box of frozen chicken or beef Taquitos

1 can green chili enchilada sauce

1 can cream of chicken soup

8 oz. sour cream

Grated cheese

Reduced fat or fat free ingredients also taste great with this recipe!

Place taquitos in the bottom of a casserole dish.

Mix the enchilada sauce, chicken soup, and sour cream.

Pour over taquitos.

Sprinkle with cheese.

Bake in 350 oven until bubbly and cheese is melted.