Easy Baked Chicken Chimichangas

Easy Baked Chicken Chimichangas

I hate stopping what I’m doing to cook dinner. I’d rather put something together in the morning when I’m in the kitchen anyway, than do it at 5:00. Do any of you feel the same way? God, crockpots are a great invention. Throw a bunch of stuff in a pot in the morning and you’ve got dinner with basically no effort.

This recipe isn’t a crockpot one, but after making it the other night, it’s going to become one of my go to quick-fix meals. Easy to make, and ohmygodsogood!!




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Easy Baby Back Ribs, Crockpot Baked Beans, and…Dessert! {Printable Recipes}

Easy Baby Back Ribs, Crockpot Baked Beans, and…Dessert! {Printable Recipes}

Best EVER baby back ribs {organized CHAOS online}Don’t you love making recipes that turn out looking exactly like the little picture on the recipe card? During the summer when company’s company and I’m feeling laid back and lazy, this is my go-to meal. It turns out perfectly every time, there’s always enough to go around, it’s quick to prepare, and it makes me look like a master chef. Individually the recipes are amazing, but when put together in one meal, well…holy sh*t Julia Childs!!!

I love that you can prepare this whole meal without having to juggle shared oven space. The beans go in the crockpot, the ribs in the oven, the corn in the microwave, and dessert in the freezer. There’s no need to worry about timing, and nothing has to be “tended” to or prepped last minute.

These ribs are seriously the best I’ve ever had. These are my very favorite recipes, and you know if it comes from organized CHAOS online, it’s going to be quick and easy. Enjoy!










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Quick, No-Mess Summer Cooking: Foil Packet Meals

Quick, No-Mess Summer Cooking: Foil Packet Meals


It’s summer, yesssssss!! One of my favorite things to do is eat, but cook…not so much. When the days get longer and the weather warmer, planning and prepping meals just isn’t on my list of summer activities. I’ve put some thought into analyzing this, and I’ve determined that I resent the time it takes me away from doing the things I really love to do. So, not only in the summer but all year I lean toward quick and easy meals with minimal clean up. Fitting those requirements perfectly are foil packet meals, or “hobo packets”.

To make these little packages from the gods, you basically just rip off a piece of heavy duty foil, dump your ingredients in the middle of it and package it up. You can cook them in the oven or throw them on a grill. With little prep, minimal tending, and zero clean up, everybody’s got a customized meal that can be dumped on a paper plate and eaten with plastic silverware (is that an oxymoron?).

Here are a couple of printable recipes to get your started with your new summer meal planning.





We’re thinking that since we’re such a fan of these, we’ll continue posting our favorites. There are even gourmet foil packet recipes. What types of recipes would you like us to find?

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Quick, Cheap and Easy Meals – Working my way through Pillsbury’s cookbook

Quick, Cheap and Easy Meals – Working my way through Pillsbury’s cookbook

Quick, Cheap and Easy Meals - Working My Way through the Pillsbury Cookbook

Remember that woman who used her crockpot for 365 days? That intrigued me. I admired her for sticking with her goal when I’m sure at the end of her stint she would have preferred chewing on a table leg rather than one more slow cooked meal. I also envied her. For one whole year she threw something in the crockpot in the morning and when she wanted to eat, she took the lid off. Now THAT’s efficient.

I don’t like to cook. It takes up time I’d rather spend doing something else, I find it too “fussy” plus I’m not particularly interested in it. My preference is to cook a lot of things at once and then be done, so I’m really interested in the cook ahead and freeze meals (which is a whole ‘nuther blog post and I’d love hearing if you’ve done it).

I’m rambling, sorry. So anyway, I noticed as I was looking for recipe ideas during the holidays that the majority of the appetizers, meals and desserts that I made were coming from the same cookbook. Since I’m working on becoming more efficient, I decided to do a modified version of the crockpot lady’s idea and plan most of my meals from my post-it’d, coffee-stained-paged Pillsbury Annual Recipes 2006 cookbook. I’ll only post the recipes that I’ve tried and liked so as not to waste your time with crappy ones, or ones that may have been good had I not been the chef. Everything I post will most likely have few ingredients and not require a lot of fuss, cuz that’s how I roll in the kitchen.

As with everything that comes from organizedCHAOSonline, it’s going to be pretty much a given that it will be modified or embellished to make it quick, cheap and easy. Tawsha and I have a bit of a problem being told what to do, so by nature we scan the instructions…then we do it our way (my recipe modifications will be in red).

Both these recipes were really, really good!

Italian Meatball and Potato Bake

Quick, Cheap and Easy Meals - Working my way through Pillsbury's cookbook

  • 1 (24-oz) pkg. frozen shredded potatoes O’Brien with onion and peppers, thawed, drained
  • 8 oz. (2 cups) finely shredded Cheddar cheese
  • 1 cup sour cream with chives and onion Regular sour cream with chopped onions and chives added to it
  • 1/2 teaspoon dried Italian seasoning  Spices are spendy-just add oregano, thyme, basil and whatever else you’ve got that screams “Italian”
  • 1/2 teaspoon peppered seasoned salt What the hell IS it? Throw in some pepper and seasoned salt and call it good.
  • 1 (10-3/4-oz) can condensed cream of celery soup
  • 12 frozen cooked Italian meatballs (about 12 oz.) thawed
  1. Heat oven to 350. Spray 11×7-inch (2 quart) glass baking dish 11×7-inch? That’s weird. I used 8×8-inch with nonstick cooking spray.
  2. In medium bowl, combine potatoes, 1-1/2 cups of the cheese, the sour cream, Italian seasoning, peppered seasoned salt and soup; mix well. Spread in sprayed baking dish. Cover tightly with foil. Bake at 350 for 30 minutes.
  3. Remove from oven. Uncover; arrange meatballs in rows over potatoes, pressing in slightly. Sprinkle with remaining 1/2 cup cheese.
  4. Return to oven; bake uncovered an additional 20 to 25 minutes or until golden brown and hot in center.

Servings: 6 (1 cup each) 1 cup each? Whaaat? Two of us had second helpings which left me with enough for lunch the next day. – I’ll double this recipe next time.

Broccoli, Bacon and Cheddar Toss

Quick, Cheap and Easy Meals - Working my way through Pillsbury's cookbook







  • 3 cups fresh small broccoli florets I eyeballed the 3 cups and cut the florets smaller-I don’t like big chunks
  • 2 oz. (1-1/2 cup) shredded reduced-fat Cheddar cheese Umm…reduced fat? I used about 1/2 of an 8 oz. bag of regular ‘ol cheapie generic Cheddar
  • 1/3 cup raisins Use the Sunmaid Golden Raisins – they are so much better than regular – it’s all I ever use now!
  • 1/4 cup chopped red onion
  • 4 slices purchased precooked bacon or 1/3 cup real bacon pieces I baked a cookie-sheet full of bacon until it was crispy and used almost all of it. Have you tried baking bacon yet? No mess. Best idea EVER! (link at end of blog)


  • 1/2 cup fat-free mayonnaise or salad dressing Used regular mayo
  • 2 tablespoons sugar
  • 2 teaspoons lemon juice
  1. In large bowl, combine all salad ingredients except bacon
  2. In small bowl, combine all dressing ingredients; mix well. Pour dressing over salad; toss gently to coat.
  3. Just before serving, heat bacon slices as directed on package until crisp. Drain on paper towels; crumble. Stir bacon into salad

Servings: 8 (1/2 cup each) My hubby inhaled this at dinner, so leftovers only amounted to two small servings…porker!

Up for tonight: Creole Shrimp & Cheese Tart, which won the Pillsbury Bake-Off. I’ll let you know if it was well-deserved.

See ya!





How to Bake Bacon – Try it!      Bacon



Mom’s Mac-n-Cheese Recipe

Mom’s Mac-n-Cheese Recipe


When it comes to cooking, I’m not the best. I’m not even close. In fact, if a recipe calls for anything I don’t recognize or don’t know where to find at the closest grocery store, I quit reading. This is even if someone says, “It’s so easy”. I still don’t technically know what a shallot is.

My point: This recipe is easy.

I don’t get to spend Christmas with my mom or my family this year (effing finances) so I’m doing everything I can to create a feeling of home at my house. There will be plenty of cookies and ham and turkey in the coming days but I wanted a little bit of comfort.

Here’s how you can bring a bit of my mom home with you, too.


  • Cheese (I use sharp cheese – would prefer Tillamook). Get at least a good size block of it. Don’t get pre-shredded.
  • Macaroni noodles (Get the real kind. Let’s be honest, with this much cheese, there’s no way you’re going to make this sucker healthy by adding wheat noodles).
  • Evaporated milk (the smallest can)
  • Salt & Pepper

Preheat your oven to 350 degrees.


  • Boil your noodles according to the box. Usually boil for around 10 – 13 minutes.
  • Grate your cheese. I do the entire block. Yeah, I said it. If you have a Tillamook baby loaf, about 1/2 or 3/4 is good.
  • Open your evaporated milk or pierce an opening in the can. You won’t be dumping it in.
  • Spray a little cooking spray in a glass baking dish.

Once you have drained your noodles, pour 1/2 into your greased baking dish. Salt and pepper your bare noodles and then sprinkle 1/2 the cheese to cover your bare noodles. Grab that partially opened evaporated milk and drizzle some over the top. Don’t get it too soupy because, well, that’s just gross. Repeat the process for the second layer using the rest of your noodles and the rest of your cheese (add salt and pepper). Drizzle (slightly) your evaporated milk and cover your dish with aluminum foil. Pop it in the oven for about 20 minutes.

Once you see your milk bubbling from the bottom of your pan, take off the foil and bake for about 10 minutes longer or until all cheese is melted on top.

Take out and gorge.


  • Oven at 350 degrees
  • Total bake time: 30 minutes
  • Feeds: An army
  • Nutrition facts: Don’t even bother with this.