Yet another winning recipe from Pinterest. Although I would definitely not put this in the low-fat category. Definitely not. This dish is quite heavy and is still sitting in the gut of my stomach. If that’s even possible. But it is very tasty nonetheless and to quote my 5 year old Riley, “This is actually good”. Thanks kid.
While making this dish I was a little confused while making the Alfredo and forgot to add the parmesan cheese. Or at least, I assume you add the cheese to the sauce but that is never stated in the directions. So I never added it and used the parmesan in the rolls. Oooops. It still tasted good. I’ve tweeked the recipe slightly but you can find the original here.
Recipe adapted from therecipecritic.com
- 9 lasagna noodles
- 2 ½ cups alfredo sauce (optional homemade recipe below)
- 2 cups cooked, shredded chicken
- 3 cups shredded Mozzarella, or cheese of your choice
The Best Garlic Alfredo Sauce: (Makes 2 1/2 cups)
- ½ cup butter
- 2 ounces cream cheese
- 2 cups half and half
- 2 teaspoon garlic powder
- ½ tsp. fresh minced garlic
- salt and freshly ground black pepper
- ⅔ cup parmesan or romano cheese
1. Spray an 8×8 pan with cooking spray and line the bottom with 1/2 cup alfredo sauce.
2. Cook the lasagna noodles according to package directions until al dente. Drain and rinse the noodles with cold water and lay them on a paper towel to remove excess water.
3. If making the homemade alfredo sauce, in a medium saucepan melt the butter over medium heat. Add fresh minced garlic and cook for about 1 minute. Add the cream cheese and whisk until smooth. Whisk in the half and half. Season with garlic powder, salt, and pepper. Bring to a simmer and whisk frequently until the sauce thickens about 15 minutes. Off the heat, stir in parmesan or romano cheese till melted.
4. Spread 2 Tbs of the alfredo sauce over each noodle. Sprinkle oregano on top. Take 1/9th of the shredded chicken and spread evenly over each noodle and top with about 3 Tbs shredded mozzarella cheese. Carefully roll up each lasagne noodle and place seam side down in your 9×9 prepared pan.
5. Once they are all in the pan, pour the remaining alfredo sauce over the top and top with remaining cheese. Bake at 350 for about 30 minutes until heated through and cheese is bubbly.
205 to go……….
There’s a handful of dinner recipes that are my “go to” recipes. The kind of recipes that aren’t time-consuming, are able to be cooked with a two-year old tugging at my pant leg, include a small list of ingredients, are affordable and can be easily doubled. Those are my requirements for a “go to” recipe. Oh yeah, and they gotta taste really good! That’s a requirement. Here are my dinner “go to’s” in no particular order:
The best roast chicken with the crispiest skin and moistest chicken. I make 1-2 a week, no lie. Continue reading
Since entering this weight loss challenge I have tried to increase my protein intake. So I try to get in as much as I can throughout the day and chicken is about the easiest source of protein to prepare for dinner. But I’m getting bored with my recipes so I found this one that I could easily tweek with the ingredients I had on hand. Originally honey lime chicken, I substituted lemons because that’s what I had. Instead of an outdoor grill I used my George Forman which comes in handy during the winter months and makes cooking low-fat meals possible. I served the chicken, sliced over a quinoa salad that I kinda threw together using whatever was in the fridge. The chicken was very moist and I used the leftovers for a wrap the next day. I think this marinade could also be nice on a white fish like tilapia and grilled the same way or sautéed in a pan with a little bit of olive oil. Here’s the original pin and here’s the recipe:
PS: this is a great weeknight meal for the family.
- 3 tablespoons soy sauce
- 1 tablespoon lime or lemon juice
- 1 tablespoon olive oil
- 1 tablespoon honey
- 1 teaspoon fresh garlic, chopped or pressed
- 4 large chicken breasts, whole or sliced
- Add soy sauce, lime or lemon juice, olive oil, honey, and garlic to a small bowl in that order (the olive oil will help the honey slide right out of the spoon). Whisk together thoroughly.
- Place chicken in a large Ziploc bag and pour the marinade in. Marinate in the refrigerator for at least 30 minutes. I prefer to do it for about four hours.
- After marinating, grill chicken over high heat for about five minutes per side for slices or seven minutes per side for whole breasts, until cooked through.
Note: If you are cooking on a George Forman grill, preheat to 425 and cook for about the same time, until cooked through.
Quinoa Salad (serves 4 sides)
- 2 cups cooked quinoa
- 1 Tbsp olive oil
- 1/2 red onion, chopped
- 1/2 red, orange or yellow onion, chopped
- 1 clove garlic
- 1 cup cooked edamame beans
- 1 Tbsp low sodium soy sauce
- 1 Tbsp lemon juice
- 1 Tbsp olive oil
- salt and pepper
Heat 1 Tablespoon olive oil in saute pan. Add onion, peppers and garlic and cook on medium heat till soft, about 8 minutes. Meanwhile using a whisk, mix together soy sauce, lemon juice and olive oil in a small bowl. Set aside. Add cooked quinoa to onion/pepper mix and heat till warm. Add edamame and soy sauce/lemon mix. Cook till heated through. Season with salt and pepper. Serve warm.
233 to go…….
Riley picked out wings for dinner the other night and I wasn’t sure what I was gonna do with them. Then I remembered this Pin and I had to run back out for a couple ingredients. But it was well worth the trip. We really liked these wings, at least my husband and I did. I made different ones for the kids knowing that they would not dig the spices or the dip. I should correct that. Riley wasn’t digging them but Kendall dug in. She loved them once I ripped the meat off for her. I think she ate as much as my husband did. Maybe more. She’s an animal. In the original Pin the wings appear a bit more crispy and I think mine could have been more crispy if I had not roasted vegetables at the same time. I think the moisture in the veggies sucked the crispiness out of my chicken. But they were still yummy. And the sauce was super yummy. There was quite a bit left and we are using it on sandwiches for the week.
I know a very important football game is coming up and I think these would be a nice addition to anyone’s party. Continue reading
If that doesn’t sound good, I don’t know what does. I made this cause it sounded good, it looked good, it was simple, nuf said. Just a couple notes, I bought regular goat cheese rather than herb goat cheese (as the recipe states) so I added some fresh thyme. Still tasted delicious. The goat cheese had a really nice tangy flavor that was complimented by the smoky sun-dried tomatoes. I served the chicken atop arugula that I tossed with a little lemon juice and olive oil. As a side I made roasted sweet potatoes, the recipe is below as well. Thank you original pin from annies-eats.com for a tasty dinner for two. I made crispy chicken for the kids. Riley was pretty sure she didn’t want goat cheese sauce. I don’t know why. She missed out.
I roasted two chickens this week so that I would have a generous supply of chicken for several recipes. After eating the roast chicken, I used it in a chicken noodle soup recipe. It would have been great to have two weeks ago when we were all sick with a cold. Tonight I used any white meat leftovers for this Roasted Sesame Chicken recipe I found in Health Magazine. It was luck I came upon it while sitting in my dentist’s waiting room. I knew I had almost all the ingredients at home with the exception of the green beans. I just left them out. I quickly pinned the recipe before I was called into the exam room. Continue reading
I think those that read this know my love for Chobani plain Greek yogurt. I love it. So I checked out their website for recipes to make and I found this one, Grilled chicken with mustard tarragon sauce. It was so yummy and so friggen easy to make. There’s like 5 ingredients and I happened to have them all, even the tarragon believe it or not. Looking for a quicky dinner? Here it is.
Recipe courtesy of Chobani
4 boneless, skinless chicken breasts
salt and black pepper, to taste
2 Tbsp canola oil
1/4 C reduced-sodium chicken broth
1/2 C Plain 2% Chobani Greek Yogurt, at room temperature
2 Tbsp Dijon mustard
1 Tbsp fresh tarragon, chopped or 1 tsp dried tarragon
Sprinkle chicken with salt and pepper. Heat oil over medium-high heat in ridged grill pan. Add chicken; sauté until cooked through, 10 to 12 minutes, turning once.
Transfer to a plate; keep warm.
Pour broth into hot skillet and add brown bits from grill pan; cook, stirring until reduced by half, about 1 minute. Remove pan from heat. Add Chobani, mustard, and tarragon and stir together until combined. Drizzle sauce over chicken and serve.
Nutrition Information (per serving): Calories 235, Fat 11g, Saturated Fat 2g, Trans Fat 0g, Cholesterol 75mg, Sodium 435mg, Carbohydrate 3g, Fiber 0g, Sugars 2g, Protein 30g
It really is some seriously yummy roast chicken. I roast one almost every week in the hopes of having some leftovers for salads or wraps. That rarely happens. Most of the meat that’s left is minimal and mostly dark meat. But roast chicken night is so good. I’d like to say I skip the skin but it really is the best part so I almost always have a little piece. I can’t resist. Sometimes I change-up the ingredients to stuff the chicken, an orange instead of a lemon, maybe a different herb. I have this Bavarian seasoning mix that I sprinkle on the skin sometimes that adds a great flavor and no additional salt. I’ve also eliminated the butter and just lightly coated the bird with olive oil to reduce the fat. As far as the veggies roasting under your chicken, I’ve done it but not always. I find the veggies get very greasy from the oil and the bird so I opt to roast the veggies separate so that I can control the oil. It’s a great recipe and turns out delicious and moist every time. No gravy required.
Recipe courtesy of Food Network and Barefoot Contessa
- 1 (5 to 6 pound) roasting chicken
- Kosher salt
- Freshly ground black pepper
- 1 large bunch fresh thyme, plus 20 sprigs
- 1 lemon, halved
- 1 head garlic, cut in half crosswise
- 2 tablespoons (1/4 stick) butter, melted
- 1 large yellow onion, thickly sliced
- 4 carrots cut into 2-inch chunks
- 1 bulb of fennel, tops removed, and cut into wedges
- Olive oil
Preheat the oven to 425 degrees F.
Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.