Perfect Summer Grill Meal!

We have been running like crazy lately, and haven't had as many opportunities for sit down family meals as we would like.  Last night was finally an opportunity to get around the dinner table again, so I decided to take full advantage of it! 

A team member of mine (thanks Kelly!) forwarded me this terrific recipe for Roasted Garlic & Pepper Potato Wedges.  In addition to this I prepared steaks (sprinkled with Seasoned Salt) and Dried Tomato & Garlic Stuffed Mushrooms.  Felt so good to make a nice meal for my family again :)

Roasted Garlic & Pepper Potato Wedges
Ingredients:
4 large potatoes
3 Tbsp Tastefully Simple Roasted Garlic Infused Oil
1 Tbsp Tastefully Simple Garlic Pepper Seasoning
(I also sprinkled with a little shredded Parmesan Cheese when I pulled them out of the oven.)

Directions:
Cut the potatoes in quarters length wise. The cut each quarter into 2 to 3 wedges. Put all the wedges into a large bowl and carefully mix in the oil and seasoning. Lay the wedges on a baking sheet with edges. Bake at 475 for 35 to 40 mins.

Dried Tomato & Garlic Stuffed Mushrooms 
Ingredients:
8 oz. box white button mushrooms
4 oz (1/2 block) cream cheese
1 Tbsp Tastefully Simple Dried Tomato & Garlic Pesto
2 Tbsp shredded Parmesan cheese (you could use grated also)


Directions:
Wash mushrooms and remove stems.  Mix other ingredients and spoon inside mushroom caps.  Grill until heated through.
NOTE:  I cooked the steaks first.  Once they were done, I moved them aside turned the heat on low and cooked the mushrooms directly on the grill for about 3-4 minutes.

Creamy Chicken Enchiladas

Here's a tasty enchilada dish for you! We had it for dinner last night and it received a thumbs up by all.  It fed our family of 5 well. I served with a side of Spanish Rice.  The Ole Ole Fiesta Sauce really makes the dish, so if you're going to make this one...I highly recommend using this particular sauce from Tastefully Simple.

Creamy Chicken Enchiladas

Ingredients
2 1/2 cups chicken, cooked and chopped
10.75 oz. can cream of chicken soup
1-2 Tbsp. Simply Southwest™ Seasoning & Rub
1/2 cup sour cream
1 1/2 cups shredded Mexican cheese, divided
12 (6-inch) tortillas
Olé Olé Fiesta Sauce   (I used about 1/4 bottle)
 
Directions
Preheat oven to 350°. Combine first 3 ingredients with ½ cup sour cream and ¾ cup cheese. Spoon 1/4 cup chicken mixture down the center of each tortilla and roll up. Place, seam-sides down, in a foil lined pan (I just sprayed with Pam). Top with remaining cheese and cover with foil. Bake 15 minutes; remove foil and bake an additional 10 minutes or until cheese is melted. Remove from oven and top with Olé Olé Fiesta Sauce.