Have you ever stamped all day – I mean ALL DAY – and all of a sudden your family actually wants to eat and you need something quick and easy for dinner? Well, this happened to me the other day and while I was pulling it all togetherI was thinking you all might really love this as much as we do. So today I am sharing our family go-to for those days when Mama's been lost in her craft room!

I don't have exact measurements because you don't need them. This “recipe” is so forgiving and you can take out or add in anything your family hates or loves. And you can dig in as is, put over pasta, layer into a tortilla – however you like.

Start with one chopped onion and saute over medium-low heat in some oil until translucent. Use a pan you can put in the oven or if you don't have one, get one ready. Which means take it out of the cabinet.

If you get distracted and you overcook the onions until they are light brown that's OK – now they are caramelized. While your onions are burning cooking, cut some boneless, skinless chicken breasts into strips. No measurement, just how you like 'em. If you don't have breasts you can use thighs. If you don't have chicken you can use turkey. I suppose you could even use beef or pork. Whatever – your favorite meat – cut it up and add to the pan with the onions. Cook, turning occasionally so they don't burn (this is why I love “medium-low” heat), until cooked through. Use an instant read thermometer or your trusty eyeballs to make sure. Don't overcook since they still have some time in the oven.

Now comes the magical part. Pour over the chicken (or whatever you used) a can of Rotel Tomatoes with the little green peppers (or plain tomatoes if you aren't into the heat), a can of corn and, if you like, a can of beans. You can mix and match flavors, ingredients, use frozen if you have it – like I said, super forgiving. Give it a little mixification so the ingredients get to know each other.

Now, COVER the top with shredded cheese. Mexican blend, mozzarella, pepperjack, swiss, a combo, whatever bits and blobs you have. Put the whole enchilada – get it? – into a preheated oven at whatever your favorite cheese melting temperature is. If you used a protein that overcooks easily, go high and fast. If you've used something that benefits from a soak in the heat, go lower and slower.

When the cheese is melted and bubbling and you are drooling all over the countertop, take the magnificence out of the oven and serve. You got your veggies, your protein and your dairy and adding those tortillas, pasta, corn bread, corn CHIPS – hey why not chop up all that cooked meat and make a dip??? – and you've got something everyone can enjoy.

As long as you like that kinda stuff.

If not, I got nothin'.

So tell me, does it sound yummy? I can tell you that this recipe tastes even BETTER than it sounds! And if you like the idea of me sharing MORE recipes for something quick and easy for dinner for those (glorious) days when you “got a lot done” in your stamping room let me know in a comment or on my Facebook page and I will post some more!

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