Thursday Tip:Looking for a pet-friendly way to keep mosquitoes and other pests out of your yard? These 6 dog-safe plants not only smell amazing but also naturally repel bugs! 
Basil – Keeps flies & mosquitoes away!
Lavender – A calming scent for you, a nightmare for bugs! Peppermint – Freshens up your space & deters pests. Rosemary – Perfect for cooking & mosquito control!
Lemongrass – The secret ingredient in citronella!
Sage – Burn it for an extra bug-repelling boost!
Safe for dogs, tough on pests! 
Add these plants to your garden and enjoy a bite-free summer!
Which of these do you already have in your yard? Let us know in the comments! 
Tasty Thursday Alert! Get ready to spice up your dinner with this Crispy Hot Honey Feta Chicken A perfect mix of crispy, cheesy, and sweet heat—this dish is a game-changer!
A perfect mix of crispy, cheesy, and sweet heat—this dish is a game-changer! 
Why You’ll Love It:
Golden, crispy perfection 
Creamy feta for an extra flavor boost Drizzled with homemade hot honey for the ultimate sweet & spicy kick 
This one is quick, easy, and totally delicious—perfect for busy weeknights or impressing guests!
Drop a comment and let me know if you try it! 
Shredded Chicken Enchilada Casserole
Mexican meets Italian in this lasagna-like casserole. Zero Carb tortillas replace noodles and traditional marinara sauce is swapped out for an enchilada sauce, made super quick by using the crock-pot. Feed a crowd this cheesy delight filled with TASTY ingredients. A dollop of sour cream will add the cool zing to each of the 12 hearty servings. Serve this alone or get a bag of angel hair coleslaw and dress it with some lime juice and cilantro for a crunchy side salad, or some Cilantro Lime Rice.
Ingredients
Cooking spray -2 spray(s)
Table salt – 1 1⁄2 tsp, divided
Cooked boneless skinless chicken breast(s)
12 oz, shredded with two forks
Reduced-fat Mexican shredded cheese – 7 oz
Mission Zero Net Carbs Original Tortillas -10 tortilla(s)
Canned black beans – 1 can
Yellow Corn – 1 can
Ortega Beans, refried, fat free – 1 can
Old El Paso Enchilada Sauce, Medium – 2 cup
Herdez Salsa Verde, Mexicana Picante – 16 oz
Sour cream – to top
Cilantro – to top
Instructions
Top 3 chicken breast with the jar of Verde sauce in the crock-pot and cook on low for 6 hrs.
Preheat oven to 425°F. Coat 13-by-9-inch baking dish with nonstick spray.
Shred the chicken with 2 forks and set aside. Pour 1/2 c of the enchilada sauce into the bottom of the baking dish (or enough to cover), place a layer of the tortillas in the bottom of the dish, and top with a layer of refried beans, black beans, corn, chicken, cheese and drizzle a few Tbs of the enchilada sauce. Do a second layer of the above ingredients.
Finish with a layer of tortillas, and 1/2 c of enchilada sauce to the top with a little more cheese… Bake until golden and bubbling, 15 to 20 minutes.
Serving size: 1/12 of casserole and 1 tbsp sour cream
Notes
Garnish with cilantro, and sour cream if desired.
