Yum!

Squash Enchiladas

2 lb yellow summer squash chopped
1/2 c chopped onions
1 jalapeno seeded and finely chopped
1/2 tsp salt
1/4 tsp pepper
1/2 c Ranch dressing (divided)
1 1/2 c milk
1 can cream of mushroom soup
1 can cream of chicken soup
1/2 c sour cream
corn tortillas
2 c shredded colby jack cheese

Preheat oven to 350 F.  Coat a rectangular baking dish with non-stick cooking spray. Set aside.

In a large microwave safe bowl combine squash, onion, half jalapeno, salt, and pepper.  Cover with wax paper.  Microwave on HI for 6-8 minutes or until squash is tender stirring once.  Stir in 1/4 c of dressing and set aside.

In a medium saucepan combine milk, soups, sour cream, remaining dressing, and remaining jalapeno.  Cook and stir over medium heat until heated through.

Spoon squash mixture onto tortillas.  Sprinkle with 1 1/2 c of cheese.  Roll up.  Place, seam side down, in dish.  Pour soup mixture on top.  Sprinkle with remaining cheese.  Bake, uncovered, 25 minutes or until heated through.

It was amazing!  So delicious!!!  Jonny and I enjoyed it.  Alyssa said she didn't like it, but who knows that may change tomorrow.  We are going to try it with zucchini, bell peppers, carrots or other veggies one day :)  We had it with black beans and rice and avocado slices.

Also, the other day my girl and I made super easy peanut butter cookies.

Peanut Butter Cookies

1 c of peanut butter
1/2 c of brown sugar
1/2 c of white sugar
1 egg

Mix all ingredients in a bowl.  Roll into balls and place on ungreased cookie sheet.  Bake at 350 for 6-8 minutes until golden brown.  Let cool on cookie sheet for 5 minutes then cool completely on wire rack.

This is the face I get when I tell her to smile :)