Posts Tagged ‘recipes’
Tonight I was wanting an easy meal that didn’t involve much prep. I had some leftover Buffalo Chicken so I got creative and made a casserole since I figured, “It’s Buffalo Chicken, what’s not to love?” This was so easy, tasty, and a great alternative to a Mac N’ Cheese type meal.
- 2 cups cooked shredded chicken
- about 1/2 cup Franks Red Hot sauce (enough to cover the chicken)
- I box pasta, cooked (I used Cellentani but Elbow or Rotini would’ve worked too)
- 2 cups shredded cheese (colby jack or cheddar)
- 1 can cream chicken soup
- 1 cup milk
- 1/2 cup Ranch dressing
- 1/2 cup sour cream
- 3 dashes hot sauce
In a small bowl combine soup, milk, ranch, sour cream, 3 dashes hot sauce. In a separate bowl combine shredded chicken and hot sauce. Cook Pasta according to package. In a 13 x 9 pan layer the pasta, shredded chicken, half of the soup mixture, and half of the cheese. Repeat. Using a spoon, spread it around so the pasta is completely covered with the soup mixture. Bake uncovered at 375 for about 30 min. or until sauce is bubbling. Let set 10 minutes before serving.
I just may be as excited as my 3 year old, who has been asking every morning since Thanksgiving “Is it Christmas?”. The tree is up, the house is decorated…I LOVE this time of year!
I have decided to bring you 25 days of Christmas, through Tutus and Tantrums. Each day I will have something new up relating to the Holiday season. Plenty of recipes, crafts, and decorating ideas. I may even have a guest blog or two!
I hope you’ll join me!
Welcome to the second week of What’s For Dinner, Wednesday where I’m sharing a new recipe each Wednesday. This recipe is from Pillsbury and is a great variation of Lasagna. The best part, you refrigerate it overnight. Make it the day before you know you’ll be busy and at dinner time all you have to do is pop it in the oven.
- 1 tablespoon butter
- lb boneless skinless chicken breasts, cut into 1/2 inch pieces
- 1 1/2 cups coarsely chopped red bell pepper (2 med)
- 1 cup finely chopped celery
- 1/2 cup choped onion
- 2 cloves garlic, finely chopped
- 1 pint half and half
- 1/2 cup Progresso chicken broth
- 4 oz cream cheese
- 7 oz Gouda cheese shredded (I used a mixture of mozarella and colby-jack because i forgot to get the Gouda)
- 1 container (12 oz) small curd cottage cheese (again, I substituted and used ricotta)
- 1/4 cup fresh basil leaves cut into thin strips
- 1 egg, beaten
- 9 uncooked lasagna noodles
- 1 package (16 oz) sliced mozarella (I just used shredded)
- 1/2 cup grated parmesean cheese
- 1. Spray 13 X 9 inch (3-quart) glass baking dish with cooking spray. In 4 quart Dutch oven, melt butter over medium-high heat. Add chicken; cook 3 minutes, stirring occasionally. Stir in bell pepper, celery, onion, and garlic; cook about 2 minutes, stirring occasionally, until chicken is no longer pink in center.
- Reduce heat to low. Add half and half, broth and cream cheese; cook and stir until cream cheese is melted. Gradually add Couda cheese, stirring until cheese is melted. Remove from heat; set aside. In bowl, mix cottage cheese (or Ricotta like I did) 1/4 cup fresh basil and the egg until blended.
- Spread 1 cup chicken mixture in baking dish. Top with 3 noodles, 1 1/2 cups chicken mixture, 1/2 of the cottage cheese mixture and 1/2 of the mozarella cheese. Repeat layers once, starting with noodles. Top with remaining 3 noodles and remaining chicken mixture. Sprinkle with Parmesean cheese. Cover with foil; refrigerate at least 8 hours or overnight.
- Heat oven to 350. Bake lasagna covered for 45 minutes. Uncover; bake 30-35 minutes longer or until noodles are tender and casserole is bubbly. Cover; let stand 15 minutes before serving.
This recipe is a bit of work to prep so you have to plan ahead. Hope your family enjoys it as much as mine did!
And Please feel free to leave a link to your favorite recipes in the comment section!
If you’re like me, you’re always looking for something new to spice up your “go to” dinners during the week. I often find myself making the same dishes over and over again. Even though I have a plethera of delicious looking recipes in a file folder that I have taken out of various magazines. So, over the last month I’ve made it a point to start trying some of these recipes, and let me tell you, they’re delicious!
I’ve had several friends request that I share them so I will start posting a new recipe that I’ve recently tried, every Wednesday. Starting with Chicken, Wild Rice, and Mushroom soup that EVERY ONE in my family ate and asked for seconds!
Chicken, Wild Rice, and Mushroom Soup: (from Southern Living Magazine March 2011)
- 2 (6 oz. ) packages long-grain wild rice mix~ (I didn’t read this correctly and only bought 1 so I added about 3/4 c white rice)
- 10 cups chicken broth, divided
- 3 Tbsp butter
- 1 cup sliced fresh mushrooms (I used 8oz package sliced baby bell mushrooms)
- 1 cup chopped onion
- 1 cup chopped celery (oops! I didn’t have any so I just made it with out)
- 1/4 cup butter
- 1/2 cup all purpose flour
- 1/2 cup half and half (surprise, surprise I didn’t have this eaither so I just used milk)
- 2 Tbsp dry white wine
- 2 cups cooked shredded chicken breast
- Bring rice, 4 cups chicken broth, and 1 seasoning packet fromt he rice mix to a boil in a saucepan over medium-high heat. Cover, reduce heat to low, and simmer 20 minutes or until liquid is absorbed and rice is tender.
- Meanwhile, melt 3 Tbsp butter in a large skillet over medium heat; add mushrooms, onion and celery, and cook, stirring often, 10-12 minutes or until tender.
- Melt 1/4 cup butter in a Dutch oven over medium heat (I just used a saucepan); whisk in flour and cook, whisking constantly, 1 minute, or until thickened and bubbly. Gradually whisk in remaining 6 cups broth, and cook, stirring often, 8 to 10 minutes or until slightly thickened. Whisk in half and half and wine. Stir in mushroom mixture, chicken, and rice. Cook, stirring occasionaly, 5 to 10 minutes or until throroughly heated (do not boil.)
Hope your family enjoys this one as much as mine did! And please, feel free to link up any of your recipes below!
Be sure to come back next week to check out What’s For Dinner? Wednesday.
Okay, I need your help here…I have inventoried my pantry/refrigerator/freezer and need to come up with recipes to use up some of this food before we move. I have used up some of it but now I need your help! Any Suggestions????
|Grocery Inventory June 2010|
|Pantry Items||Refrigerated Items||Frozen Items|
|1 Jar Salsa Verde||rice vinegar||2 bags berries/fruit|
|1 can pinto beans||white vinegar||1 bags edamame|
|1 can garbanzo beans||apple cider vinegar||1/2 bag uncooked shrimp|
|1 can tomato soup||1/4 bottle sesame ginger maranade||1 package bacon|
|1 can cream of chicken soup||1/2 bottle terryaki sauce||3 chicken breasts|
|1 cans rotel||1/2 bottle garlic ginger stir fry sauce||1 box waffles|
|1 can fire roasted diced green chiles||dill pickles||1 box Gorten’s cajun grilled fish filets|
|1 can diced green chiles||dill relish||1 frozen pizza|
|1 14.5 oz can petite cut tomatoes||sesame oil||3 frozen dinners|
|1 15 oz can tomato sauce||1 jar real bacon pieces||1 chicken pot pie|
|1 packet Alfredo sauce mix||chipotle hot sauce|
|1 packet onion/mushroom soup mix
|2 packets vegatable soup/dip mix||large bottle Franks red hot sauce|
|1 packet onion soup mix||Ranch dressing|
|1 packet cup of soup||1000 island dressing|
|3 cans progresso soup||italian dressing|
|1 package chicken Ramen||ketchup|
|1 32oz loaf velveeta||mustard|
|1 box rotini pasta||dijon mustard|
|1 box egg noodles||vanilla yogurt|
|1 packet baja citrus marinade||sour cream|
|1 vanilla cake mix||1/2 and 1/2|
|1 strawberry cake mix|
|1 lemon cake mix|
|1 box strawberry jello|
|1 box brownie minis mix|
|3 boxes mac n’ cheese|
|1 box currants|
|1 box wheaties|
|1 box rice crispies|
|1 box cream of wheat|
|1 bag bread flour|
|1/2 box parmesean bread crumbs|
|1 box cake flour|
|1.5 jars molasses|
|1/2 box steel cut oats|
|1/3 box old fashioned oats|
|1/3 bag white rice|
|1/2 bag brown rice|
|1/3 box orzo|
|1 lb. brown sugar|
|8 oz. unsweetened baking chocolate|
|creole seasoning mix|
|1/2 box quick grits|
|1/2 box yellow corn meal|
|1 lb. powdered sugar|
|14 oz. light corn syrup|
|5 lbs. flour|
|5 lbs. sugar|