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!

Pasta E Falioli

Beans and Pasta? This was pretty much my husband's response when I told him the menu this week. I went ahead and made it since I had heard so much about it, well he loved it, and so did I. This will stay in our rotation for sure! (Yes we already changed out menu for the week, but I forgot I needed to go to the store to buy the ingredients for the crock pot meal this week, so I'll make it tomorrow while I'm busy on house stuff!)





PASTA E FAGLIOLI
Credit: Smells Like Home
by way of Full Bellies, Happy Kids


2 tablespoons EVOO
1 medium onion, diced (we didn't use as we don't like onion)
4 strips bacon (uncooked and cut into 1/2 inch pieces)
2 cloves garlic, minced (used 2 tsp. minced garlic)
3 cups jarred or homemade spaghetti sauce *I used 1 Jar of spaghetti sauce*

1 (15oz) can cannellini beans (rinsed and drained)

2 tablespoons grated pecorino-romano cheese, plus more for garnish *substituted Parmesan cheese for the pecorino-romano*

1 tsp garlic powder
1 tsp dried oregano
salt and pepper (pinches to taste)
1 lb ditalini pasta or other small tubular pasta (i.e., elbows) *I one box of penne*




In a deep stockpot or dutch oven, heat olive oil over medium-high heat then saute onions for 3 minutes. Add bacon and a pinch of salt and pepper, and cook for 5 minutes, occasionally stirring to keep the bacon from burning.

Add garlic and cook for 2 minutes. Turn heat to medium-low, add sauce, beans, 2 tbsp pecorino-romano cheese, garlic powder, oregano, and a pinch of salt and pepper.

Stir to combine well and cook for 15 min. While sauce mixture is cooking, cook pasta until tender and drain well. Add pasta to sauce mixture and combine well.

Turn heat to low and allow pasta and sauce flavors to “mingle” for 5 minutes. Serve with grated cheese and crusty bread, if desired.

Prep Time: 10 minutes

My mom's lasagna

My mom has been making this lasagna for as long as I can remember. It's the best lasagna I have ever tried (it even beat out my grandmas). I made 2 of these one to leave at home for my hubby to have a hot dinner while I am at the In-Laws for the weekend where I am taking the other one. Sorry for not taking a picture I promise to next time I make it! Okay I remembered to get pictures while I made it this time, however I still don't have one of the complete product, but with as much as I make it I'm sure I'll be able to get it!

1 clove garlic
1 1/2 lbs ground beef
Brown together and drain.

Stir in 1 32oz jar Prego, 6 oz tomato paste
Simmer for 20 minutes




Cook lasagna noodles (this is the first time I am trying the no-boil noodles, I'll update how it goes)

Cheese mixture: 2 tbl parsley flakes
1/2 to 3/4 cup cottage cheese
8 oz mozzerella cheese
1/2 cup parmesan cheese

Layer noodles, meat sauce and cheese mixture ending with cheese mixture in 9x13 pan. Bake at 350 for 45 minutes or until cheese is brown and bubbly. Let sit 10 mins. before serving.

Homemade Mac N Cheese

This is a mixture of recipes I found on Allrecipes. I tweaked it to what I had on hand.

16 oz bag of small shells
1 box of Velvetta Cheese
1 can cheddar cheese soup
1 cup 1/2 and 1/2
1 package of ham
1 can of peas
1/2cup italian bread crumbs

1. Bring pot of salted water to a boil. Add pasta and boil about 8 mins. till al dente.

2. Place 1/2 and 1/2 with the soup in a pot and heat through, then add Velvetta cut into cubes, heat through, add ham and peas.

3. Pour cheese mixture into the pasta and then transfer all of it to a buttered dish, I used a glass 9X13 pan. Sprinkle bread crumbs all over the top of the mixture.

4. Bake in a 350 degree oven for about 20 mins.

Cheese & Bean Tortellini Soup

Another great one from my Gooseberry Patch Speedy Suppers cookbook. I will definitely make this one again!

2 T olive oil
4 cloves garlic minced
1 T fresh Thyme chopped
1/4 t red pepper flakes
6 C chicken broth
8 oz pkg refrigerated cheese tortellini
15 oz can cannellini beans, drained and rinsed
1/2 c parmesan cheese

Heat oil in large soup pot over medium-high heat; add garlice, thyme and red pepper flakes. Cook until garlic is fragrant. Add chicken broth; increase heat to high and bring to a boil. Stir in tortellini; reduce heat to medium and simmer for 4 minutes. Add beans. Simmer until tortellini is tender, about one minute. Ladle soup into bowls; sprinkle with cheese.

Originally recipe calls for onion and spinach but hubby won't eat either.

Halloween soups!

This is a picture of me and my dad and the awesome pumpkin beer I had. I'm so not a beer drinker, but I actually drank a whole bottle of this stuff.

This used to be my favorite soup, well before I tried the pumpkin. It has kind of become tradition for my mom to make this around Halloween. This recipe came from a Campbell's soup recipe book.

Tuna-Tortellini Soup
1 can cream of chicken soup
1 can chicken broth
1/4 tsp dried basil
1/8 tsp garlic powder
2 cups frozen cheese filled tortellini
1 cup frozen whole sweet kernel corn
1 1/2 cups milk
1 small can tuna

In saucepan combine soup, broth, basil and garlic. Cover, over high heat, bring to boil. Add tortellini and corn. Reduce heat to low. Cover cook 10 min. Add milk and tuna, heat through, stirring occasionally.



I am so happy my mom made this because it is so good. I will definitely make it again. My mom found the recipe, but once again it's from Gooseberry Patch

Creamy pumpkin bisque

2 Tbl butter 1 Tbl green onion
Melt butter in a 2 qt saucepan over med heat, add onion and saute until tender.

Stir in: 16 oz can pumpkin
1 cup water
2 Tbl brown sugar packed
1/2 t salt
1/8 t white pepper
1/8 t cinamon
2 cubes chicken boullion

Heat until mixture beings to boil; cook for 5 min. Add 2 cups 1/2 & 1/2, heat through stirring constantly. Ladle into bowls and garnish with thinly sliced lemon & fresh minced parsley.

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.

Topsy-Turvy Lasagna

I have found the best recipe book it is called Speedy Suppers and is by the Gooseberry Patch. You will be seeing many more from this book! This was a very tasty filling meal. We made plenty for leftovers and possibly to freeze.

3/4 lb. ground beef (we used 2 lbs.)
28 oz. jar spaghetti sauce
5 c cooked egg noodles (we used penne noodles)
1 c cottage cheese (we used 12 oz tub)
8 oz pkg shredded mozzarella cheese divided
we also added a sprinkling of parmesan cheese

Brown ground beef in a skillet; drain. Stir in spaghetti sauce; simmer for 10 minutes. In a lightly greased 2 quart (we used 3) casserole dish, combine noodles, ground beef mixture, cottage cheese, and one cup mozzarella cheese. Top with remaining mozzarella (this is when I sprinkled on parmesan). Bake 350 degrees for 15-20 minutes. I then broiled it for about 6 minutes. Serves 6-8.

Girls Dinner Club

Some of these recipes were stolen from other nesties, if it's your recipe let me know and I will give you credit!



Pictures to come:

Okay so me and two of my bestest girlfriends started a dinner club. I did the first month (Sept) we had a really great time. I made:

Crostini:

From Kraftfoods.com
1 loaf french bread cut in half lengthwise
1/4 cup EVOO
1 clove garlic minced
1 8oz package of Cream Cheese Softened
2 Tbl Parmesan Cheese
2 Tbl chopped black olives
1 Cup chopped tomatos
2 Tbl chopped Basil

Mix EVOO and Garlic together, spread over cut side of bread. Bake for 8-10 minutes until browned on 400 degrees. Cool.

Mix cream cheese, parmesan cheese and black olives together. Spread on top of cooled bread.

Sprinkle on tomatos, then basil. Cut into 24 slices.

I halved this recipe to make 12 pieces.


Avocado Pasta with Shrimp
I came up with this recipe all on my own!

1 box rotini pasta
3 avocados
1/4 cup heavy cream
5 cloves garlic sliced
EVOO
Shrimp-deveined-still in shells

Put pasta on to boil. Put a turn of the pan off EVOO in med size pan. Heat over medium heat, then throw in garlic. Put shrimp in pan and cook until pink. Take shrimp out, let cool, then peel shells.

At same time cut avocado up, put in food processor and add enough cream to make the avocado creamy (I think it was about 1/3 of a cup). Add avocado sauce to same pan you cooked the shrimp in and let warm up.

Pour sauce over cooked pasta, then place shrimp on top.

**This was a little bland, I will try adding something to the cream sauce next time, just not sure what yet, but it was delish and all the girls raved about it!**

Roasted Asparagus with Lemon Viniagrette
This one is stolen, but don't remember from where!

1 lb asparagus ends trimmed
extra virgin olive oil
salt and pepper
lemons, for serving

Vinaigrette
1/2 shallot, finely minced
1 clove garlic, finely minced
2 Tbsp fresh lemon juice
1 Tbsp extra virgin olive oil
2 Tbsp fresh parsley
salt and pepper to taste

Preheat oven to 400

Make vinaigrette by combining all ingredients. Set aside so flavors can meld. If you do not link pieces of shallot or garlic, you can either strain the vinaigrette after flavors have combined or puree the whole mixture in a food processor.

Toss asparagus with some olive oil to just coat all pieces. Sprinkle with salt and pepper. Roast in the preheated oven for abut 12 minutes or to desired doneness.

Spoon vinaigrette over roasted asparagus and garnish with lemon wedges.


Pumpkin Cheesecake (I have no idea what happened to this picture)
Combined from Philadelphia cream cheese recipe book and then I added a chocolate ganache!

It was just a pumpkin cheesecake made in a spring form pan. Oreo crust and then I put a chocolate ganache on the top....it was wonderful!

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.