Chicken Alfredo Lasagna

Chicken lasagna has been one of my favorite things to make for large groups or to take to people for many years. The first recipe I created several years ago is good, but through the years, I decided to get away from condensed soups. That one has cream of chicken soup.  If you still like to use canned soups, then go ahead! It's very good!  But if you like Alfredo sauce and whole foods better, then go with this one.  It's not low fat, but uses whole foods such as real butter, whipping cream, and cheese. You could easily make it gluten free by buying gluten free lasagna noodles or serve the mixture over a different variety of gluten free noodles.  Anyway, it's delicious!  I had never written down the recipe, just eyeballed it, but recently I needed to make it for the football team, so took the time to measure everything.  If making for a large group, double the recipe. Three of each layer will fit well into the large catering disposable pans from Sam's Club.

ALFREDO CHICKEN LASAGNA

1 - 2.5 lb. bag frozen chicken tenderloins
2 tsp. salt (divided)
1 quart heavy whipping cream
1 stick butter
6 cups grated Parmesan cheese (not the canned variety, but fresh)
3 T. granulated garlic
6 - 9 uncooked lasagna noodles (no need to buy the special no-cook variety)
2 lbs. shredded mozzarella, Monterey jack, or colby jack cheese

In large pot, cook frozen chicken tenderloins and 1 tsp. salt, covered, over medium-high heat.  Cook until chicken is white.  Leave lid on pot and allow to sit for 5-10 minutes.  Remove lid and rinse chicken pieces. (I don't like the "goo" that the chicken collects!  I also remove the membrane at this time.)  Drain juices and return the chicken back to the pot.  With electric mixer, shred chicken.  Add to pot remaining tsp. of salt (or more to taste),  heavy whipping cream, butter, Parmesan cheese, and granulated garlic.  Cook until cheese and butter melts.

Depending on the depth of your 9 x 13 dish, you will have 2 or 3 complete layers. The disposable pans and lasagna pan types are deeper.  Layer 3 lasagna noodles,  a third or half of the chicken mixture, a layer of mozzarella, Monterey jack, or colby jack cheese.  Repeat layers.

Bake on 350* for 45-60 minutes, depending on how browned you want it. I usually cover it for the first half of the baking time.  For the larger pans, you can put in the oven several hours in advance, on 200*, then just turn it up the last hour or heat until bubbly and browned.
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Hobo Dinners

Last week, instead of cooking for five or six, I was only cooking for three. That's always weird!  But also, I had just gotten the whole, messy kitchen cleaned up a little while before, so I wasn't wanting to make a mess.  Hobo Dinners came to mind!

The kids have just begun liking cabbage! I'm SOOOOOOOO excited!!  No one else liked it, but me, so a big head of it often went to waste.  Now I can use it all up quickly!

I used a square piece of foil and a few pie tins for the hobo dinners (just used the pie tin for fun).  Each one had a slice off chunk of cabbage, a thinly sliced potato, a thinly sliced carrot, salt, pepper, onion powder, and one or two hamburger patties. (Sprinkle on more salt, pepper, and onion powder (or use real onion) on top of the meat.)

Bacon slices were placed over the top, then the dinners were sealed with the foil.  Some people add Worcestershire sauce, but I didn't want that.

Baked at 350* for 1 1/2 hours.....eaten in 30 minutes (only because it had to cool off before we could begin eating! ha ha!)....and clean up in 5 minutes or less!  Woohoo!!!

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Chinese Dumplings

Several days ago, I made 200 Chinese dumplings to be used at a Dr. Seuss "Oh the Places You'll Go" Celebration at our elementary school.  I went the easy route and used wonton wrappers.

I accidentally deleted the recipe I used, but I used these ingredients:

Ground pork (I used mild sausage)

Cabbage (cut into thin strips)

Ginger root (freshly grated)

Onion (chopped finely)

Sesame Oil

Soy Sauce

After I cooked the sausage, I added the other ingredients, sautéing it until the cabbage was soft.  It may have been too much, but I wasn't sure the elementary kids would like it not soft!  

Using only a few at a time, I filled the wonton wrappers with a small amount of filling, sealing the wrapper with brushed egg whites.  Then I froze the dumplings. 

To cook the dumplings from fresh or frozen, heat a small amount of oil in a saucepan on med-high heat.  Turn the dumplings to brown on both sides.  Add 1/2 cup or so of water, cover, then steam dumplings until done.  Serve with soy sauce.  They are delicious!!!!  Most of the students really liked them, too!  Some wouldn't even try them, but ate the chicken fried rice.  And some wouldn't try anything!  I also had seaweed (yuck!), bamboo shoots, and water chestnuts for them to sample.  And of course - chopsticks to use!

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Southwest Hamburger Soup

Yesterday we had lots of ballgames and practice going on, plus I had just returned home after being gone for six days.  I didn't have time to make a huge meal, but since it was cold, decided to make a type of soup....although I'm not sure it's really a soup.  I thought about calling it slop, but that doesn't sound very appetizing, does it??? :)

Anyway, I love creating new things by just dumping ingredients into a bowl! That's so much fun! It's even better when it tastes good!  You know I've told you that the ones that don't taste good, you never read about.  My poor family is just the guniea pigs :).

*I ended up not adding the rice to the soup. If you wanted to add the rice to the soup, then I would do 3 big cans of enchilada sauce instead of just two. I made the rice and served it on the side.


Southwest Hamburger Soup

2 1/2 pounds ground beef
2 teaspoons onion powder
2 teaspoons garlic powder
2 teaspoon salt
1 teaspoon pepper
1 can Rotel (diced tomatoes and green chilies...I used mild, but you may prefer hot)
1 can Ranch Style Beans
1 can black beans (drained)
1 can whole kernel corn (drained)
2 - 19 oz. cans Old El Paso enchilada sauce (I used mild.  You may prefer hot and may prefer a different brand.)

Extras:
*Lipton Spanish Rice & Sauce
*Tortilla Chips
*Cheddar Cheese

Brown hamburger meat, along with the onion powder, garlic powder, salt and pepper in large pot.  Drain grease.  Add remaining ingredients and heat thoroughly.  Serve over broken tortilla chips and rice, if desired. Top with cheddar cheese.

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Mexican Trash

This recipe is a definite keeper for our family.  I saw it come across Facebook from Pinterest. I'm not sure who originally posted it, but we're thankful she did.  I was proud of myself for actually paying attention to the direction and really "following" a recipe! That doesn't happen often. I dump everything together and read later that I wasn't supposed to!  Of course, with this one, it would have been okay, anyway.  

Mexican Trash

1 large bag Nacho Doritos, crushed
4 cups shredded chicken (I bake chicken tenderloins in the oven for about an hour, covered. Allow to cool for 15 minutes or so, then they easily fall apart.)
6 cups shredded cheddar cheese
2 cans cream of chicken soup
2 can Rotel tomatoes (diced tomatoes and green chilies)
1 cup sour cream
1 cup milk
1 package taco seasoning (or to taste)

Preheat oven to 350. Spray a 9 x 13 casserole dish with nonstick spray. 

In large mixing bowl, mix together all ingredients EXCEPT Doritos. Layer half of the Doritos on the bottom of the casserole dish.  

Spread half the chicken mixture, rest of the Doritos, and the rest of the chicken mixture. Add more cheese on top. Cover with foil and bake for 45 minutes.

Recipe may be halved and put into 2 quart baking dish and baked for 35 minutes.

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Taco Salad in a Bag

Saturday my daughter and a few friends were coming to town to do a service project for the children's home here. They were going to be here for lunch, and because I was gone to a wedding shower all morning and because my daughter had said she was hungry from taco salad a few weeks before, I decided to make taco salad.

On the way home from the store, I had a thought: Taco Salad in a bag where everyone did their own! It worked out perfectly and the girls thought it was fun!

Just put into various bowls:  hot ground beef, heated Ranch Style beans (undrained), chopped lettuce, cherry tomatoes, shredded cheddar cheese, crushed tortilla chips.  I had two choices for dressings: Classic Catalina (Kraft) and homemade garlic ranch.  I also put out Picante Sauce.  You could add onions as an ingredient and serve guacamole and/or sour cream on the side as a topper.  Put all ingredients into a Ziploc bag, seal, and shake! Dump your salad into a bowl...your OWN bowl.  Such fun!  So good!

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Barbecue Beef Open-Faced Sandwiches

A few days ago I made this for my football-playing son. I think I've mentioned he eats a big lunch because sometimes it's late before he gets to eat anything again. He goes from classes to football practice, and then many times to his lawn-mowing business.  He needs protein!

Growing up, our family ate hamburger with barbecue as "Sloppy Joes".  I didn't know that they weren't sloppy Joe's until I married!  And I still prefer this type of "Joe" (besides my husband, Joe, that is!) over the "real" thing.

Barbecue Beef Open-Faced Sandwiches

Browned Hamburger Meat

Your Favorite Barbecue Sauce (our's is Oklahoma-made "Head Country)

Hamburger Bun

Butter

Shredded Cheddar Cheese

Heat browned hamburger meat (ours was frozen that I keep handy in the freezer) and BBQ sauce together.  Melt a little butter in a skillet and grill the insides of both buns.  Place the buns (grilled side up) on a plate, top with the BBQ meat, and add lots of cheddar cheese. Delicious!

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Family Fun - Stir Fry Bowls

I know I posted something similar to this a month or so ago, but this is different and even more fun, so I wanted to share it with you!

Last night I made fried rice using the packets in the photo at the top. It was GREAT!  Although, I've made some from scratch that were great, too. In fact, I posted a recipe from my sister not long ago that she said is really good.

I used chopped up bell peppers, sliced red onions,  chopped squash, carrots, fresh green beans, and broccoli florets.   I also opened up the sweet and sour chicken sauce, stir fry sauce, and the small seasoning packets and put them in separate containers.  Salt and pepper were out, as well. I used chopped up chicken for the meat, but steak, shrimp, pork would all work, too!

Each person got a bowl and placed their meat, veggies, and sauce/seasonings in there, then brought it to me - the make-shift Hibachi chef!  I rinsed out their bowl (because of the raw chicken) then stir fried each bowl of goodies individually.

The fried rice was placed in the bowl, then was topped with each family member's creation.  It took a while with five people (good thing Lauren isn't here!! Ha ha!), but it was lots of fun and well worth the time.  It all tasted great!  We're looking forward to making this a regular family meal that's healthy and delicious.

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Stir Fry Bowl

One of the  boys and my favorite restaurants is Genghis Grill.  I have only been there twice, and them only once, but it's so good and fresh, that we really liked it!  Plus you can make it just as you like it.  The only draw-back is that it's a little expensive....about $10 a person for a bowl.  And the portion size it's really big enough to divide and keep half for another meal. But, it's delicious!

I found this sauce packet at Target and decided to do our own "bowls" at home.

Here's how to do it:

Grill onions and peppers in a small amount of oil - sweating them to make them tender and caramelizing the onions (putting a lid on and letting it cook until golden, only stirring occassionally). 

Slice partially frozen chicken tenderloins really thin, stir-frying them in with the onions and peppers until done.

Add the sauce, salt, and pepper....serve over rice.  Now you have your own "bowl" for a fraction of the chain's cost per bowl!

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Slow Cooker Teriyaki Chicken

This is the last recipe from my sister, but I KNOW that I'll be trying this one soon! It sounds so good and so easy!  With school starting, it will be a perfect, quick, and easy meal for busy weeknights. My sister used this for the chicken in the fried rice recipe I posted last week.

This recipe came from therecipecritic.com

SLOW COOKER TERIYAKI CHICKEN

12 boneless skinless chicken thighs (about 3 pounds) (I used 4 boneless skinless chicken breasts)
3/4 cup sugar
3/4 cup soy sauce
6 tablespoons cider vinegar
3/4 teaspoon ground ginger
3/4 teaspoon minced garlic
1/4 teaspoon pepper
4 1/2 teaspoons cornstarch
4 1/2 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker.  In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper.  Pour over chicken.  Cover and cook on low for 4 to 5 hours or until chicken is tender.  Remove chicken to a serving platter; keep warm.  Skim fat from cooking liquid.  Place liquid in a saucepan and bring to a boil.  Combine cornstarch and water until smooth.  Gradually stir into liquid and stir until sauce is thickened.  Serve with chicken and rice.
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Chicken Fried Rice

As I am posting the link for this "Chicken Fried Rice", I'm wishing that I had some of it to eat right now.....at 12:24 A.M.! The protein shake from earlier this afternoon is wearing off! Time to go to bed, I suppose!

My sister sent me this recipe to share with you.  I'm only linking it because the actual recipe site has links for a sauce and I didn't want to hunt for it since it is so "early" in the morning. :)

Click HERE for the link.

I'm going to make this very soon....maybe tomorrow!
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GF Spaghizza

(Photo and recipe by Amy J.)

I have made Spaghetti Pizza before, but it wasn't Gluten Free.  I use Gluten Free noodles often, so will have to make this soon!

.5 lb. ground turkey, browned (I only used 1/2 of a pound, more could be added)

1 (24 oz) jar of Organic portobello mushroom & green pepper spaghetti sauce

**8 oz. cooked & drained, Organic brown rice angel hair pasta

2 cups shredded mozzarella

Turkey pepperoni

***Notes from Amy J. - 

**BEFORE I cooked my pasta, I broke the uncooked noodles to about 1.5 inch pieces. Then cooked them.

Preheat oven to 350 degrees. Grease a 9 x 13 pan. 

I drained the noodles, added 3/4 or so cup of mozzarella cheese to the noodles and stirred together. I then poured the jar of sauce in the pot with the noodles and added the turkey.

Once it was all combined, I poured it into the greased dish. I topped with the remaining cheese and placed the pepperonis on top.

Baked about 20-25 minutes until it was bubbly and the cheese was melted. 

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Chili Bar!

Recently we had our church youth group over for a meal and devotional.  I wasn't sure what I was going to serve them at first, but my mom suggested something she had seen somewhere - a chili bar!

It worked out perfectly, and it was lots of fun!  We had chili, hot dogs, Frito chili pie, nachos, and baked potatoes (potatoes not shown) for options.  I used big and little stainless steel bowls for serving all of the foods and condiments.

If I had time, I would have liked to make a "CHILI BAR" banner and little signs for each of the bowls. It would have been cute, but I don't think the kids would have noticed!

They only cared about getting together, eating, and enjoying playing in the yard. :) After the meal, we sang and had a short devotional thought from my husband.  The "Chili Bar" will become a standard meal for the youth group.  Thanks, mom!

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Patty Melt

A few weeks ago I made Patty Melt sandwiches...or burgers...whatever they would be called.  Whatever you call them, they were really good!

Patty Melt
Hamburger Meat, formed into oval shapes for hamburgers (shape depends on bread shape)
Salt, pepper, onion powder
Sliced Cheese
Sliced Bread (I used the larger potato bread)
1 Large onion, cut into rings and then halved (so half circles)
1 tablespoon oil
2 tablespoons butter

In large skillet or on griddle, melt butter on medium high heat.  Add oil and onions. Cook until onions are caramelized.  Remove from heat. Fry hamburgers, seasoning with salt, pepper, and onion powder.  Cook throughly.  Now either clean off skillet or griddle, or use a different one.  Melt butter on skillet or griddle on medium or medium-high heat. Place sliced bread down top with cooked hamburger, slice of cheese, and grilled onions. Place another slice of bread on top. When bottom of sandwich is browned, flip the burger to cook the other side. You will need to add more butter as you're grilling the burgers.

My family didn't want any mustard or mayo. Some recipes I saw called for a special sauce - like a mayo/ketchup mixture, but we didn't want it.  Enjoy!
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Meatloaf Calzone

When our college girl came home over Labor Day weekend, she requested meatloaf.  (Of all things!)  I'm not a huge meatloaf fan, and hardly ever fixed it when she was growing up, so I was surprised.  Since she's at college where my parents live, I blamed my dad for influencing this choice! Haha!!  He's rubbing off on her :).  So, we had meatloaf....

The day she left, I had an idea for something. She really likes calzone, so I decided to combine the leftover meat with calzones.

I heated the meatloaf up, then sliced it.  Using Rhoades frozen dough (the balls, but you could use the loaf), put 5 or 6 balls together and made an oval shape, putting a slice or two of meatloaf in the middle. I should have sprinkled some cheese in there, too.  Seal up the edges of the dough, then place the calzones seam-side down on a baking sheet.  Brush with melted butter.  Sprinkle with garlic powder.

Bake at 350 degrees until browned.  I served the calzones with leftover meatloaf sauce, but not everyone liked it with the sauce.

It's fun making up things like this....when they work! :)  What have you created lately?

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Enchilada Bake

There are some recipes you see and just thing, "Yes. That will be great!".  This is one of them. I am really looking forward to trying it....just have to keep the cream cheese a secret from the family! :)

ENCHILADA BAKE

Crust:
4 ounces cream cheese, softened
2 eggs
1/2 teaspoon Taco Seasoning
8 ounces cheddar cheese, shredded
1/4 ounce tortilla chips, finely crushed *

Beat or whisk the cream cheese and eggs until smooth. Add the seasoning; mix well. Stir in the cheese and crushed chips; mix well. Grease a 9x13" baking dish or line with parchment paper; spread the cheese mixture evenly over the bottom. Bake at 350º, 35 minutes or until browned, but not too dark. Let stand 5-10 minutes before adding the topping.

* 1/4 ounce is about 4-5 small round tortilla chips. I used the unflavored white corn kind. They only add about 4 carbs to the whole recipe.

Topping:
1 pound ground beef
1 tablespoon Taco Seasoning
1/2 batch Red Enchilada Sauce (about 1 cup)
8 ounces pepper-jack cheese, shredded

Brown the hamburger; drain fat. Stir in the seasoning and enchilada sauce. Spread over the crust. Top with the cheese. Bake another 20 minutes or so until hot and bubbly.

Makes 8 servings

Per Serving: 414 Calories; 32g Fat; 27g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs

The addition of the tortilla chips makes a big difference in this dish and adds less than a carb per serving. I was making the crust for my Enchilada Bake recipe and threw the crushed chips in on a whim. I wasn't even sure if such a tiny bit would be noticeable but was pleasantly surprised to find that they add a nice corn tortilla flavor.

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Pizza Grilled Cheese

I found this Pizza Grilled Cheese recipe on Facebook, but originally heard of it from a friend's daughter. She was doing mission work over seas, and her host families' mom made these delicious sandwiches. I couldn't remember everything she said about how to do the sandwiches, so was really excited to see the recipe come across my newsfeed a few days later!  They were a BIG HIT with my family! It's always great to get a new, quick and easy recipe that also tastes delicious!

(I made more than is called for in the recipe, but below is for two sandwiches.)

4 slices of bread (I used Arroweat Italian sliced bread)

Buter

4 sliced mozzarella (I used shredded)

Italian seasoning

Parmesan cheese (optional, but I used)

Garlic powder (original recipe doesn't have, but I added)

Pepperoni (or other pizza-type toppings)

Pizza sauce (for dipping)

Warm a medium/large skillet or griddle over medium heat.  Butter each piece of bread on one side. When skillet is hot, place a piece of bread, butter side down, on the skillet.

*Warm a medium/large skillet over medium heat. Butter each piece of bread on one side. When skillet is hot place a piece of bread butter side down on the skillet then add one slice of cheese and small shake of Italian seasoning or basil (add a small shake of Parmesan cheese here too if desired). Top with a desired amount of pepperonis (I used about 8 -10 whole regular pepperonis per sandwich) If any other toppings are desired, add now. Add another slice of mozzarella and top with slice bread butter side up.
Repeat with second sandwich. When bottom slice is golden brown then flip over carefully. Once both sides are brown remove from pan cut and serve with pizza sauce if desired.


Makes 2 Sandwiches

Then add one slice of cheese, small shake of Italian seasoning, Parmesan cheese, and garlic powder.  

Top with pepperonis (my kids would want more pepperonis when I make these again....so about 10 or 12 would be better).  If other toppings are desired, add now.

Add the second slice of cheese and top with bread, buttered side up.  Grill until browned on bottom.

Flip carefully and grill other side until browned.

Serve immediately, with pizza sauce, if desired.

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