Thursday, April 14, 2011

White Cheese Chicken Lasagna

White Cheese Chicken Lasagna from here


9 lasagna noodles
1/2 cup butter
1 onion, chopped
1 clove garlic, minced
1/2 cup all-purpose flour
1 teaspoon salt
2 cups chicken broth
1 1/2 cups milk
4 cups shredded mozzarella cheese, divided
1 cup grated Parmesan cheese, divided
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon ground black pepper
2 cups ricotta cheese
2 cups cubed, cooked chicken meat
1 (10 ounce) packages frozen chopped spinach, thawed and drained
1 tablespoon chopped fresh parsley
1/4 cup grated Parmesan cheese for topping
1.Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.

2.Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.

3.Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.

4.Bake 35 to 40 minutes in the preheated oven.

Review: This was a really good recipe.The flavor combonations where great! My 17 month old loved this dish. I mixed the ricotta cheese with the spinach and the chicken in with the sauce and layered it.

Chicken Philly Boats

Chicken Philly Boats from Cupcake Mommies

2 lbs shredded chicken ( I cooked a 2 lb small fryer chicken in the crock pot)
1 green pepper, sliced
1 red or yellow pepper, sliced
1 med. onion, sliced
1 4 oz can of mushrooms
2 tsp minced fresh garlic
2 TB olive oil
Salt/Pepper to taste
32 oz marinara sauce
6-8 slices of Provolone Cheese

1 Loaf French or Italian Bread


1. Cook your shredded chicken.

2. Heat a large skillet with the olive oil. Once heated, add in the peppers, onion, garlic, salt, and pepper and cook until soft.

3. Add in the chicken until combined and warmed through. Turn off the heat on the stove and heat your oven to 400 degrees.

4. Cut out a diamond shape and hollow out your bread--save the extra bread to dip in your extra marinara sauce :)

5. Stuff your bread boat with the chicken mixture and top with marinara sauce.

6. Top with the cheese and bake in the oven for 400 for 20-25 minutes

Review: This was simple and delicious...we added mushrooms and made this basic recipe for our chicken.

Sunday, April 10, 2011

Turkey Parmigiana Sliders

Turkey Parmigiana Sliders
Credit: What's Cookin, Chicago

1 pound ground turkey
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon Italian seasoning
1 teaspoon garlic powder
1 teaspoon onion powder
2 tablespoons grated Parmesan cheese
salt & pepper to taste
4 slices mozzarella cheese, each slice cut into quarters
1/4 cup pasta sauce - homemade or store bought
1/2 cup shredded romaine lettuce
12 dinner rolls, split and toasted (I used Whole Wheat Hawaiian rolls, nice and sweet)

Preheat oven to 350 degrees.

In a bowl combine the ground turkey, all the spices, cheese and salt & pepper. Form large meatballs and flatten to create small patties.

Brown each patty on both sides in a skillet with a little oil and transfer the patties to a baking sheet.

Top all browned patties with a teaspoon of pasta sauce and a couple slices of cheese.

Bake in the preheated oven for a few minutes until cheese begins to melt.

While the patties are baking, spread a teaspoon of pasta sauce on the bottoms of the split dinner rolls.

Transfer each patty onto the bottoms of the rolls and top the burgers with shredded lettuce and the tops of the dinner rolls. Serve immediately

Review: We loved these. They where very flavorful! The meat patties tended to want to fall apart, but overall a good, quick easy meal!

Potato Topped Mini Meatloaves

Potato topped Min meatloaves

lb. ground turkey (you can use ground beef)
1 pkg. (6 oz.) STOVE TOP Stuffing Mix
1 cup water
2 Tbsp. A.1. Original Steak Sauce
3 cups hot mashed potatoes

HEAT oven to 375ºF.

MIX meat, stuffing mix, water and steak sauce; press into 12 muffin cups sprayed with cooking spray.

BAKE 20 to 25 min. or until done (160°F).

Scoop mashed potatoes over meatloaves. (You can also serve with brown gravy and parsley)

Review: I added about 3 slices of cooked bacon to the meat, this was quick easy and delicious!

Sunday, April 3, 2011

Siclian Meatloaf

Sicilian Meatloaf from OAMC

2 pounds ground beef
2 eggs, beaten
3/4 cup bread crumbs
1/2 cups tomato juice
2 Tablespoons parsley
1/2 teaspoons oregano
1/4 teaspoons salt
1/4 teaspoons pepper
8 slices boiled ham
6 ounces shredded Mozzarella cheese
Mix first 7 ingredients, then add to beef, combine.

On wax paper form meat mixture into a 10×12″ rectangle. Line with ham and cheese. Roll and seal seam. Cut in half. Seal ends and seam well, otherwise the cheese will just ooze out all over the place. Place on a foil lined baking sheet and bake 1 hour 20 minutes at 350 degrees. (You may wish to freeze one at this point if you are not serving 8-12 people).

This makes a really big meatloaf, so you can either make 2 and freeze one or have lots of meatloaf sandwiches for the week.

Freezing Directions:
Follow directions but do not bake. Instead, wrap the meatloaf in wax paper and then plastic wrap. Place in a freezer bag until ready to use. To serve: Thaw. Unwrap and place on a foil lined baking sheet. Bake 1 hour 20 minutes at 350 degrees.

Review: This made plenty I made one loaf and froze another. I really enjoyed the flavors. I omitted the tomato juice because I did not have any. I also used Swiss cheese instead of mozzarella. I have also seen this recipe made with 1 lbs of ground beef and one pound of ground pork.

PS do not let the rolling prevent you from making this it was supper easy!