Chicken Alfredo Lasagna

We had family over for the Breaking Bad finale last night and I wanted to make a meal that would easily feed everyone. I found this recipe through Pinterest on bestfoodsworld.blogspot.com. It was super delicious!

Serves 6

Ingredients

2 large chicken breasts
1 can (14 oz) artichoke hearts drained and chopped
1 pkg (8oz) shredded mozzarella cheese
1/2 cup grated parmesan cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg (8 oz each) of philadelphia cream cheese
1 cup milk
1/2 tsp garlic powder
2 tbsp dried basil
12 lasagna noodles cooked

Instructions

Cut chicken breasts into 1 inch cubes and cook in skillet till slightly browned.

Meanwhile, cook lasagna noodles according to package directions. I used whole wheat pasta. Preheat oven to 350 degrees.

Combine chicken, artichokes, tomatoes, parmesan, and 1 cup mozzarella in a large bowl.

Beat softened cream cheese, milk, garlic powder, an basil with mixer under well blended.

Stir in half of the cream cheese mixture with the chicken mixture.

Spread half the remaining cream cheese mixture onto the bottom of a 13 by 9 inch baking dish. Cover with 3 lasagna noodles and then 1/3 of the chicken mixture.

Repeat layers of noodles and chicken mixture twice. Top with the remaining noodles, cream cheese mixture and mozzarella.

Cover baking dish and cook at 350 degrees for 25 minutes. Let stand 5 minutes before serving.








We had ours with caesar salad, bread, and wine. This meal involved a bit more prep than the other meals I have posted so far, but it was worth it! Cheesy goodness!
From one newbie to another, enjoy!
Lindsay 

BBQ Quesadillas

I found this recipe in Anyone Can Cook from Better Homes and Gardens. I changed it a little bit to work for our family. It would be good as an appetizer or a small meal. My husband loves quesadillas and he loves anything BBQ, so combining the two is perfect. I would like to apologize for the pictures... my camera was not accessible so I had to settle for my phone camera.

Serves 2

Ingredients
Nonstick cooking spray
3 flour tortillas (I used whole wheat)
1 cup shredded cheddar cheese
1 cup barbeque sauce
1 large or 2 small chicken breasts
1 jar salsa
1/4 cup sour cream

Instructions
Cook chicken in oven at 350 degrees for 25 min. Shred chicken and place in a large bowl. Pour barbeque sauce over chicken and mix around to coat completely.

 Coat one side of each tortilla with cooking spray. Place, coated sides down, on a cutting board or plate. sprinkle cheese over half of each tortilla. Pour barbeque chicken over the cheese on each half of the tortillas. Fold tortillas in half, pressing gently.

In a hot large skillet cook quesadillas, two at a time, over medium heat for 6 to 8 minutes, turning once.

Cut each quesadilla into 3 wedges. Serve with salsa and sour cream on top.


From one newbie to another, enjoy!
Lindsay

Stuffed Portobello Mushrooms

I love portobello mushrooms! They are delicious and you can stuff them with just about anything. My favorite thing to do its stuff them with some spices, mozzarella cheese, and spinach and then have them with couscous. Last night I realized too close to dinner that I our spinach had gone bad, so I had to do without. It was still a yummy dinner though.

Serves 2

Ingredients

2 large portobello mushrooms
Olive oil
Dried basil to taste
Salt and pepper to taste
1 cup shredded mozzarella cheese (or more!)





Instructions
Prepare the mushrooms first. Pop off the stems and discard, they are not worth saving. dig out all the gills of the mushroom with a spoon. Rinse and pat dry. Preheat oven to 350 degrees.

Brush the top of the mushroom with olive oil and place in a baking dish with the inside of the mushrooms facing up.
Sprinkle some dried basil, salt, and pepper inside the mushroom cap. Then fill mushroom almost to the top of the edges with mozzarella cheese and spinach.
Bake, uncovered, for 15-20 min.

I served mine with couscous and a side salad. It is delicious if you cut up the mushroom and eat it with the couscous. I have read some recipes that just mix rice or couscous right into the mushroom for the stuffing. No matter how you do it, it is delicious!

From one newbie to another, enjoy!
Lindsay

Greek Tortellini Salad

So this recipe is basically greek pasta salad, but instead of bowtie or penne, you use tortellini. It is delicious. Like I said in previous posts, I love cheese, so cheese filled pasta is right up my alley. I found this recipe through Pinterest on www.twopeasandtheirpod.com. 

Serves 8

Ingredients

1 package refrigerated cheese tortellini
1 1/2 cups grape tomatoes, cut in half
1 large cucumber, quartered
1 cup kalamata olives, pits removed and chopped
1/2 red onion, chopped
3/4 cup crumbled feta cheese

For the Dressing:
1/4 cup extra virgin olive oil
3 tablespoons red wine vinegar
1 clove garlic, minced
1/2 teaspoon dried oregano or dried basil
Salt and pepper, to taste

Instructions

Bring a large pot of salted water to a boil. Cook the tortellini according to the package directions. 

Meanwhile, mix the feta, olives, tomatoes, cucumbers, and onions in a large serving bowl with a spoon. 

Mix the extra virgin olive oil, red wine vinegar, minced garlic clove, dried oregano or dried basil, and salt/pepper together in a measuring cup or bowl with a fork. 

Drain the tortellini and add to the serving bowl. Pour the dressing on top and mix all together with a large spoon. This can be served immediately or chilled and served cold. 

It a great leftover as well! I loved this fresh recipe. It was healthy, yummy, and easy to make. From one newbie to another, I hope you enjoy it too!

Lindsay

Crock-Pot Cheesy Chicken and Rice

I love slow cookers :) I also love anything smothered in cheese. I found this recipe through Pinterest on www.southernplate.com. I made it last night for the first time and it was not only deliciously cheesy, but extremely easy.

Serves 4 to 6

Ingredients 
Box of Yellow Rice mix
Bag of Shredded Cheddar Cheese
Can of Cream of Chicken Soup
1 Onion
1 can of Yellow Whole Kernel Corn
2 or 3 Chicken Breasts

Instructions

Cook the Yellow Rice according to the directions on the box, and set aside. I made mine in the morning  and put it in the fridge so I wouldn't have to make it when I got home.

Put the chicken breasts in the crock pot. Chop the onion and throw in on top of the chicken breasts. Glob the Cream of Chicken soup on top of the onions and chicken.
Cover and cook on low for 7 to 8 hours or high 3 to 4 hours.

Drain and add in the corn. Pour in the cheese and the yellow rice. Mix all together and let heat for a few minutes. Done! It is delicious, cheesy, and easy.

From one newbie to another, I hope you enjoy!
Lindsay

Slow Cooker Pork Chops & Potatoes

I know that some people aren't that into using the slow cooker, but I personally think it makes every working person's life a lot easier. You just put the meal together in the morning, or even the night before, and its ready when you get home. It works really well for me since I get home from work usually around 6:30 pm, and both my husband and I are starving. There is also something to say for walking into your house to a delicious smelling meal welcoming you. There is a lot of different ways to make pork chops in the slow cooker, and I made this one up the other day.

Serves 2

Ingredients
2 Pork Chops
Red Potatoes, quartered
2 cups Chicken Broth
1 packet Onion Soup Mix
Garlic Salt to taste
Mustard Powder to taste

Instructions

Put the two pork chops in the crock pot and sprinkle both sides of them with garlic salt and mustard powder.

Rinse and quarter the red potatoes. Add around the pork chops in the crock pot.

Mix the Onion Soup mix with the chicken broth in a bowl with a fork.

Pour mix on top of the potatoes and pork chops. Cover and cook on low for 7 to 8 hours or on high for 3 to 4 hours.

Done! I served this with a salad on the side and it was a complete meal that cooked for me while I was at work. Super Easy.


From one newbie to another, Enjoy!
Lindsay

Turkey Stuffed Bell Peppers

I am always trying to find good new recipes for my husband and I. Ones that are easy, quick, and creative! So for my first post I wanted to share Turkey Stuffed Bell Peppers. I made these last night with rolls and steamed cauliflower on the side. This are delicious, super easy to make, and you can add in variations easily. I found the recipe on through Pinterest on www.sippycupmom.com. I changed the recipe a little bit based on what I had in the house. I am always  trying to go for what is easiest for me, without having to buy a million different ingredients. Since I am a newbie in the kitchen, I am still trying to build my supply in the kitchen. Here is my version...

Serves 2

Ingredients

1/2 lb ground turkey
1/4 onion chopped
Garlic Salt, to taste
2 large green peppers
1/2 cup chicken broth
1/4 tomato sauce
1 cup cooked minute rice
1/4 cup shredded cheddar cheese



Instructions



Preheat oven to 400 degrees.

Add onion, garlic salt, and ground turkey to saute pan. Cook until browned.

Add tomato sauce and most of the chicken broth to turkey, mix together and cook for 5 minutes. Add cooked rice to turkey and mix together.

Wash green bell peppers, cut in half, and remove seeds. 
Place cut peppers in a baking dish, fill with meat and rice mixture.
Pour remainder of the chicken broth on the bottom of the baking dish.

Cover with foil and bake for 25 minutes. Top with cheddar cheese and back and additional 5 minutes uncovered. 

My husband loved this recipe and it didn't feel like a ridiculously heavy meal. From one newbie to another, I hope you enjoy! 

Lindsay