Buffalo Chicken Crockpot Lasagna

So my fellow May Nestie posted this on her blog and I just knew I needed to make it. I am so happy I did, it will stay in the rotation, for sure!

Uncooked traditional lasagna noodles
4 cooked chicken breast halves, cut up (mine were frozen, I dethawed them so I could cut them and then tossed, they were cooked through all the way)
Jar of prepared pasta sauce
1 c. buffalo wing sauce (I used Franks Buffalo sauce)
3 red, yellow, or orange bell peppers (didn't use, DH doesn't like them)
15 oz tub ricotta cheese
2 c. shredded cheese (I left this off)
1/2 c. bleu cheese crumbles (I didn't use since they say bleu cheese is bad if you are pregnant)
1/4 c. of water (Used but I don't think it needed it, I will leave off next time)

Spray a 5 qt crockpot thoroughly or use a crockpot liner. (it’s important to have your crockpot at least 1/2 full.)

Combine the cut-up chicken, pasta sauce, and wing sauce in a large bowl. Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles, breaking to fit the shape of the crockpot as needed.

Add a smear of ricotta cheese to the top of the noodles (I just dropped it in) Add a layer of chopped bell pepper, followed by a handful of shredded cheese.(left out)

Repeat layers until you run out of ingredients.

Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.

Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into

***Picture to come***

bacon-chicken alfredo

This recipe comes from my new Gooseberry Patch. One of my favorite subs is the Chicken Carbonara from Quizno's and I thought this might just give me the flavors of that sandwich. It didn't disappoint. While I was making our menu for the week my hubby kept saying "bacon, bacon it's all you want this week", might have been because I had an extra pound of it in the fridge, or because I do love it. He tells me while we are eating it that he isn't much of a bacon person, but that that it was very good! So I think kuddos from my hubby!

5 slices bacon
2-3 boneless skinless chicken breasts, pounded and sliced thinly
16 oz jar alfredo sauce
2/3 cup parmesan cheese
2 cloves garlic minced
4 cups cooked egg noodles

Cook bacon in skillet over medium heat. Remove bacon. Reserve drippings and crumble bacon.
Cook chicked in drippings. Remove Chicken.
Heat alfredo sauce, parmesan cheese, and garlic. When heated through (aprox 5-10 mins), add crumbled bacon, chicken and noodles, let heat through and then serve!

Crystal's saucy crockpot chicken

I knew I had some frozen chicken breasts I wanted to throw in the crockpot for dinner but I had no idea what I wanted to go in with it, so I opened my cupboards and this is what I came up with. It was very moist and so very good, even though it was just a throw-together, I will make it again.

3-4 frozen chicken breasts
1 can cream of chicken with herbs soup
1 can cheddar cheese soup
1/2 tsp paprika
1/2 tsp garlic powder

Place items in the crockpot in the order listed.

Cook on low for 8 hours or high for 4 hours.

My version of Mojo Chicken

I have a big time girl crush on Angie of this blog: http://angiessimplecooking.wordpress.com/

She had a marinade for Mojo Chicken on her blog that made me drool. So here is my version:

3/4 cup orange juice (I used straight from the carton juice)
1/2 cup lime juice
2 Tbl Si Si Cilantro (from Tastefully Simple)
1 tsp cumin
1 tsp minced garlic
1/4 tsp red pepper flakes
1 tsp salt
1 tbl lemon pepper

I marniated 3 chicken breasts in a baggie for about 5 hours.

I then baked at 425 until my thermometer said it was done, it took about 18-20 mins.

It was so moist I could cut it with a fork! So good!!!

Ranch-Parmesan Chicken

I got this recipe from one of my May 07 girls--princessannie--I didn't have the recipe the night I went to make it, so I had to kind of remember it from my mind...this is what I came up with.

4 boneless skinless chicken breasts pounded as thin as you can
1 packet of dry Ranch dressing
4 tsp light sour cream
1/2 cup of dry parmesan cheese

Turn oven to 400. Spray flat baking sheet very well with cooking spray.
Mix sour cream and Ranch packet together. Rub Ranch mixture all over chicken breasts, then dredge in parmesan cheese. Place on baking sheet.
Bake on 400 for about 20 mins until temp reaches 165.

I roasted some asparagus alongside the chicken for a complete meal.

Green Chile & Cheddar Stuffed Chicken--Phase 1

Like most of my South Beach Diet Recipes I must give Kalynskitchen.blogspot the credit for this recipe and the picture!

4 boneless skinless chicken breasts pounded as thin as you can get them
1 1/2 cups cheddar/jack low fat cheese (I used Krafts 2% Mexican blend)
1/4 cup light sour cream
1/2 of a 4 oz can of diced green chiles (you can find this in the Mexican aisle of your store)

Enough parmesan cheese to cover the chicken when rolled in it.

Preheat oven to 375 F. Spray a medium sized flat baking sheet with nonstick spray. Pound chicken breasts until they are very thin, about 1/4 inch.

In a bowl with a fork, mash together cheese, chiles with juice, and sour cream until barely combined.

Spread 1/4 of the cheese mixture over each chicken breast, avoiding the very edges. Roll up the chicken, starting with smallest end, and secure each chicken breast with 2 toothpicks. Put parmesan cheese on a plate. Roll chicken in parmesan cheese.

Place chicken on baking sheet and bake about 30 minutes or 160 degrees by meat thermometer, or until the chicken is firm, but not hard, to the touch. I did turn the broiler on high for about 5 minutes to get the top nice and brown.

These can be frozen, dethaw them in the fridge all day and reheat wrapped in foil in the oven or toaster oven. If you're only making four, freeze the extra green chiles for another time. And you will want another time, these are Excellent!

Chicken & Noodles

These were sooooo good! I had been craving chicken and noodles so I looked in my Gooseberry Patch recipe book and found an easy one. Warning it does use Cream of soups, but it was easy and that's all I was looking at!

1 large can cream of chicken soup (I think it is 20 oz?)
1 small can cream of mushroom soup (12 oz)
3 cans chicken broth
I used 3 large chicken breasts
2 tsp onion powder
1/2 tsp garlic powder
1 tsp seasoning salt
1 package frozen wide egg noodles (16 oz)

Cut up your chicken into bite size pieces and brown. Mix together chicken and soups in a large pan, heat over med-high heat. Bring to boil. Stir in seasonings and noodles and cook 20-30 minutes on low.

I served mine with Ritz crackers crumbled over the top.

Fiesta Soup & Chicken Ranch Quesadilla's

I am not a huge soup fan, but when I found this in once again a Gooseberry Patch recipe book, I thought I should make it! Kevin is a huge mexican food fan and I knew he would like this-I was not wrong. I had been meaning to make Joelens beer bread for a while now, I thought this would be the perfect meal to make it for. The bread did not fail me, it was wonderful!

2 cans chicken broth
10 oz canned chicken (drained)
1 can rotel (drained)
1 can corn (drained)
1 can black beans (drained & rinsed)

I also added a small box of Velvetta.

Open all cans and pour into a medium stockpot. Simmer over medium heat until heated through. Serve with tortilla chips and shredded cheddar cheese.

I served with Joelens beer bread with cheddar cheese and minced garlic.
http://joelens.blogspot.com/2007/09/bodacious-breads-babes.html

I made this on a Sunday night for dinner and for lunch that day I made:

Chicken Ranch Quesadilla's using my handy quesadilla maker that I love!
Tablespoon or so of Ranch dip
Handful of cheddar cheese
5 oz of chicken (drained-this made 2 quesadillas)
couple tablespoons bacon bits (I used the refigerator ones)

Spread ranch dip on one tortilla, then sprinkle on cheese, chicken and bacon bits. I put in my quesadilla maker for a couple of minutes, until it was golden on the outside and then cut using a pizza cutter. These were very good!

Spicy chicken with cornbread

This is from the Favorite Brand-Name Best-Loved Quick fixes from mixes recipe book. This is the first one I've tried out of it and can't wait to try more because it was awesome!

4 boneless skinless chicken breasts cut into bite size pieces
2 Tbl EVOO
1 package taco seasoning
2 cans black beans drained & rinsed
1 can ro-tel drained
2 cans mexican corn drained
1 package corn bread with ingredients to make it
1/2 cup shredded cheddar cheese
1/4 cup red bell pepper

Heat oven to 350 degrees spray 3 quart dish with cooking spray.
Heat EVOO in large skillet over medium heat. Brown chicken until the middle is no longer pink. Make cornbread according to instructions, then stir in cheese and bell pepper. Sprinkle taco seasoning over chicken. Add black beans, Rotel and corn. Mix together then pour into prepared dish. Pour cornbread over the top. Bake for 30 minutes or until the cornbread is golden.


****Next time I may put some cheese in before I put the cornbread on top****

Easy Chicken Parmigan

When I make this dish my hubby thinks it's seriously gourmet...which of course I know is not, but it's seriously easy and can be made in a moments notice, with things we always have on hand!

1 lb penne noodles
2 jars Prego-we like the one flavored with meat
4 frozen chicken patties
shredded mozzerella cheese

Boil your noodles. Put the chicken in oven on suggested time/temp on bag. Heat Prego up on stovetop.

When noodles are done pour Prego into noodles, stir to coat. Put pasta on plate, topped with chicken and then mozzerella cheese.