~Chicken Alfredo Lasagna Rolls~

9 lasagna noodles

2 ½ cups alfredo sauce

2 cups cooked, shredded chicken

oregano

garlic salt

3 cups shredded Mozzarella, or cheese of your choice

Spray an 8x8 pan with non-stick spray and pour ½ cup alfredo sauce, 

or just enough to cover the bottom of the pan. Boil 8-10 cups water in 

a large pan, cook lasagna noodles until al dente. (I usually cook 1 or 2 

extra just because lasagna noodles always seem to break on me 

when I am stirring them.)

Now this is the important part! Drain and rinse the noodles with cold 

water to prevent them from sticking to each other. Then, lay out each 

noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too 

much sauce you will have a big mess on your hands!) Sprinkle 

oregano and garlic salt on top of sauce. Take 1/9 of the shredded 

chicken and spread it out evenly over each noodle. Add approx. 3 

Tbs. cheese. To roll up, start at one end and roll the noodle over the 

toppings. You will need to lift the noodle a little to prevent squishing 

out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they 

don't come undone. Once they are all in the pan, pour the remaining 

alfredo sauce over the top. Top with remaining cheese. Bake at 350 

degrees for about 30 minutes, or until the cheese is completely melted 

on top. I sometimes broil mine the last 5 minutes to make the cheese 

toasty on top.

****CAN ALSO MAKE THIS AS A REGULAR LASAGNA, WITH MEATY 

MARINARA SAUCE, STUFFED WITH SPINACH AND RICOTTA. YOU 

CAN ALTERNATE INGREDIENTS AS YOU DESIRE!****

~Italian Chicken Dinner~

What you need:

2 lbs boneless skinless chicken breasts

11/2 c Mozzarella cheese, shredded

1/4 c Parmesan cheese, grated

8 oz can tomato sauce

6 oz can tomato paste

2 garlic cloves, minced

1/3 cup onion, diced

1 t sugar

2 t dried oregano

1/2 t dried basil

2 T olive oil

cooked spaghetti, fettuccine or noodles of choice

salt and pepper to taste

What you do:

Heat oil in a large skillet over medium high heat.  Salt and

pepper chicken, add to skillet and brown on both sides.  Place

chicken on the bottom of a 3.5 quart or larger crock-pot.  

Add all remaining ingredients except for cheese and noodles to

a medium bowl and mix.  Pour mixture over chicken and cook,

covered, for 6 hours on low.  Sprinkle cheese over chicken and

continue cooking, covered, until cheese is melted.  Serve over

hot cooked noodles.

~I would suggest putting some extra tomato sauce in it as I would have liked it better a little thinner and saucier...but it was super easy & delicious~

Chicken Spaghetti

♥Chicken Spaghetti♥

♥Ingredients♥

2 cups Cooked Chicken

3 cups Dry Spaghetti, Broken Into Two Inch Pieces

2 cans Cream Of Mushroom Soup

2 cups Grated Sharp Cheddar Cheese

1/4 cup Finely Diced Green Pepper

1/4 cup Finely Diced Onion

1 jar (4 Ounce) Diced Pimentos, Drained

2 cups Reserved Chicken Broth From Pot

1 teaspoon Lawry's Seasoned Salt

1/8 teaspoon (to 1/4 Teaspoon) Cayenne Pepper

 Salt And Pepper, to taste

1 cup Additional Grated Sharp Cheddar Cheese

♥Directions♥

1. Cook 1 cut up fryer and pick out the meat to make two cups. 

2. Cook spaghetti in same chicken broth until al dente. Do not overcook. 

3. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

4. Place mixture in casserole pan and top with remaining sharp cheddar. 

5. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

~Chicken Crescent Rolls~

Ingerdients:

2 cans of low fat refrigerator crescents

1 can of healthy low sodium cream of chicken soup(26oz)

1 cup fat free cheddar cheese

2 boneless skinless chicken breast

Directions:

I boil my chicken breast then shred, roll out each individual crescent, place about a Tbsp of shredded chicken in center and roll it up.

Bake on 350 for about 5 minutes until just starting to turn golden. Pour Cream of chicken over the top bake an additional 10 min top with cheddar cheese and bake for 10 more minutes.

Lasagna Soup

I found a recipe on Pinterest the other day and it looked good but included some things I knew my family wouldn't care for like onions and green peppers, and excluded things that I thought would be really tasty like minced garlic and ricotta cheese. :) So here is my twist on this tasty recipe! 

Lasagna Soup

1 1/2 lb ground beef or turkey

1 clove of garlic, minced

2 large cans of tomato sauce (mine were 29 oz. each)

1 can diced tomatoes

1/2 cup Ricotta cheese

1 tsp.Italian seasoning

1/2 cup Cheddar cheese

1/2 lb. lasagna noodles, broken into pieces 

2 1/2 cups chicken broth

For garnish: 

Mozarella cheese

garlic or Italian croutons

Preheat a large pot or dutch oven to med-high and brown your ground beef, salt, pepper, and minced garlic together. Drain excess grease and return to pot. 

Add your diced tomatoes, both cans of tomato sauce, Italian seasoning, chicken broth, and your lasagna noodles to the pot and mix it all together. 

Cover and simmer on med-low for approximately 1 hour. 

Add your Ricotta cheese and mix together well. 

Cover and resume simmering for another 1/2 hour or until your noodles are as tender as you prefer them. 

Add your cheddar cheese and mix together until melted throughout and remove from heat. 

Ladle soup out into bowls and top with mozzarella cheese and croutons to your liking. 

That's it! Easy as that! :) 

~Loaded Chicken & Potatoes~

Loaded Chicken & Potatoes

Ingredients:

1 lb boneless chicken breasts, cubed (1?)

6-8 medium skin on red potatoes, cut in 1/2? cubes

1/3 c olive oil

1 1/2 tsp salt

1 tsp black pepper

1 Tbsp paprika

2 Tbsp garlic powder

2 Tbsp hot sauce (more if you like it HOT)

Topping:

2 c fiesta blend cheese

1 c crumbled bacon

1 c diced green onion

How to Make:

1. Preheat oven to 400 degrees. Spray a 9X13? baking dish with cooking spray.

2. In a large bowl, mix together the olive oil, salt, pepper, paprika, garlic powder, and hot sauce. Add the cubed potatoes and chicken and stir to coat. Carefully scoop the potatoes and chicken into the prepared baking dish..

3. Bake the potatoes and chicken for 55-60 minutes, stirring every 20 minutes, until cooked through, crispy, and browned on the outside. While the potatoes are cooking, fry your bacon (about half a pound).

4. Once the potatoes and chicken are fully cooked, remove from the oven. Top the cooked potatoes with the the cheese, bacon, and green onion. Return the casserole to the oven and bake for 5 minutes or until cheese is melted.

~Crispy Cheddar Chicken~

Crispy Cheddar Chicken

2 lbs chicken tenders or 4 large chicken breasts

2 sleeves Ritz crackers(the vegetable ritz are delicious if u can find them.)

1/4 teaspoons salt

1/8 teaspoon pepper

1/2 cup whole milk

3 cups cheddar cheese, grated

1 teaspoon dried parsley

Sauce:

1 10 ounce can cream of chicken soup( i used fat free)

2 tablespoon sour cream( i use fat free greek yogurt)

2 tablespoon butter

Crush crackers. If using chicken breasts and not tenders, cut each chicken breast into 3 large pieces. Pour the milk, cheese and cracker crumbs into 3 separate small pans. Toss the salt and pepper into the cracker crumbs and stir the mixture around to combine. Dip each piece of chicken into the milk and then the cheese. Press the cheese into the chicken with your fingers. Then press the cheesy coated chicken into the cracker crumbs and press it in.

Spray a 9×13 pan with cooking spray and lay the chicken inside the pan. Sprinkle the dried parsley over the chicken. Cover the pan with tin foil and bake at 400 degrees for 35 minutes. Remove the tin foil, bake for an additional 10-15 minutes, or until the edges of the chicken are golden brown and crispy.

In a medium sized sauce pan combine the cream of chicken soup, sour cream and butter with a whisk. Stir it over medium high heat until the sauce is nice and hot. Serve over the chicken

Roast Chicken & Red Potatoes

This is one of those meals that really hits the spot on a lazy day with your family. It reminded me of grandma's house for Sunday dinner, and the kids really loved it too! They even asked for seconds, which is rare. It's so simple my 4 year old could probably make it (if I let her near my oven, LOL) So anyway, I hope you enjoy my simple recipe for roast chicken with red potatoes. 

Ingredients: 

Salt & pepper

5-8 lb. whole chicken

6 red potatoes

parsley

onion, cut into small chunks

minced garlic

1 stick of butter, 1/2 melted, 1/2 cold

Preheat your oven to 400 degrees

Take out your chicken, and be sure it's completely thawed and all the innards (if there are any, mine didn't have them) are out of it. Salt the cavity GENEROUSLY, it will help to flavor the chicken as it cooks. Place in an oven safe deep pot (I used a dutch oven) with a lid. 

Put your onion and garlic in the cavity of the chicken, salt and pepper the outside of the chicken, and pour your melted butter over the top of it. 

Cover with the lid and cook for 20 minutes per pound, and then an additional 20 minutes to be sure it's done all the way through. 

When you have about 45 minutes left in your cooking, add your sliced red potatoes, butter the outside of your chicken, and sprinkle salt, pepper, and parsley over the top of all of it.

Replace lid. 

Cook for remaining time, and then set out to cool for about 10 minutes. 

Remove chicken from pot and let rest on a plate or cutting board for about 10-15 minutes before cutting into serving pieces. 

That's it!!! Easy peasy! 

Monterrey Chicken

1 1/2 lb. boneless, skinless chicken breast

1 tsp. garlic powder

salt 

pepper

1/2 c. honey BBQ sauce

1/2 lb. bacon, crisped and crumbled 

1 1/3 cups shredded Monterrey Jack cheese

Marinate your chicken in 1/2 of the BBQ sauce, garlic powder, salt and pepper, for at least 2 hours. Overnight is best. 

Preheat oven to 250 degrees. 

Heat a skillet to medium high and grill chicken until it's seared on the outside. Cut into strips. 

Pour your remaining BBQ sauce in the bottom of your casserole dish. 

Layer your chicken in a single layer over the top of it, and then layer with cheese, and bacon. 

Bake in the oven for 20 minutes, and then broil for another 2 minutes. 

Jackie's Salisbury Steak

• 1 1/2 lb. ground chuck
• 1 can Campbell's French Onion soup
• 1 packet of Lipton's Onion Soup Mix
• 1 can Cream of Mushroom soup 
• 1/2 cup bread crumbs
• 1 egg 
• 1 TBSP All purpose flour
• 1/4 cup ketchup
• 1/2 cup water
• 1 TBSP Worcestershire sauce
• 4 oz. fresh mushrooms
• salt & pepper

Preheat oven to 375 degrees. 

In a large bowl mix ground beef, 1/4 cup of French Onion soup, bread crumbs, egg, salt & pepper. Shape into oval patties, and brown both sides in a large skillet.

Place into a oven safe casserole dish, and set aside. 

SAUCE: 

Mix together the remaining French Onion soup, packet of Onion Soup Mix, cream of mushroom soup,  flour, ketchup, water, and Worcestershire sauce. Stir until well blended and pour over steaks. 

In 1/2 olive oil, 1/2 butter, saute your mushrooms until soft, and then mix into the top of the sauce. 

Bake in the oven for 45 minutes, and serve with mashed potatoes and whatever else you like. 

Buffalo Chicken Salad

Buffalo Chicken Salad

♥Ingredients♥

2 (8-ounce) boneless, skinless chicken breast halves
2 tablespoons cayenne pepper hot sauce (or other hot sauce), plus more to taste
2 teaspoons olive oil
2 hearts Romaine, cut into 1-inch strips (about 8 cups)
4 celery stalks, thinly sliced
2 carrots, coarsely grated
2 scallions, green part only, sliced
1/2 cup Blue Cheese Dressing, recipe follows

♥Directions♥

1. Preheat the broiler.

2. Put the chicken between 2 sheets of waxed paper and pound with a mallet or hammer so the chicken is an even thickness of about 3/4-inch, then cut the chicken crosswise into 1/2-inch strips.

3.In a large bowl, combine the hot sauce and the oil, add chicken and toss until the chicken is well coated.

4.Arrange the chicken on a baking sheet and broil until it is cooked through, about 4 to 6 minutes, turning once.

5. In a large bowl combine the Romaine, celery, shredded carrots and scallions. Toss with the dressing.

6.Divide the greens between 4 plates, top with the chicken. Serve with extra hot sauce.

Enjoy!♥

Sloppy Grilled Cheese

I found this recipe on Pinterest (thanks Kellie!) and it needed all this stuff that don't really like, such as green and red peppers. So, I took the idea and made my own. 

It only took about 20 minutes to make and the kids didn't leave 1 crumb on their plates, HAHA

Sloppy Grilled Cheese

1 can of Manwich Sloppy Joe Sauce

1 lb. ground chuck

1/2 an onion, chopped

shredded sharp cheddar cheese

sliced bread

butter or margarine

First, brown up your ground chuck with the chopped onion. 

Prepare Manwich with the beef as it says on the can (I only used about 2/3 of the can so it wouldn't be so messy)

Set to the side.

Heat your pan on medium high, and while it's heating up butter all of your bread. 

Put your bread in the hot pan (if it's not sizzling, then you put it on too early) 

 Put on 2 TBSP of cheese, 3 TBSP of Sloppy Joe meat, and then 2 more TBSP of cheese. Top with another slice of bread. 

Fry in the pan until both sides are golden brown, and 

VIOLA!!!!! 

You've got yourself a super easy, super tasty recipe for Sloppy Grilled Cheeses! 

Roasted Shrimp & Broccoli

Roasted Shrimp & Broccoli

♥Ingredients♥

2 lbs. of broccoli florets

1 lb of shelled and deveined large shrimp

4 tbsp of olive oil

1 tsp of coriander seeds 

1 tsp whole cumin seeds

1 1/2 tsp salt

1 tsp pepper

1/8 tsp hot chili powder

lemon zest (from one lemon)

♥Directions♥

1. Heat oven to 425 degrees.

2. On a large cookie sheet, toss together broccoli florets , 2 tbs olive oil, 1 teaspoon whole coriander seeds , 1 teaspoon whole cumin seeds, 1 tsp salt, 1/2 tsp pepper and 1/8th tsp hot chili powder. Spread into a single layer and pop into the oven for 10 minutes.

3. Meanwhile, toss together shrimp with 2 tbs olive oil, lemon zest, 1/2 tsp salt and 1/2 tsp pepper in a bowl. When the broccoli’s been in the oven 10 minutes, add the shrimp to the broccoli and toss carefully.

4. Roast another 10 minutes, tossing once halfway through, until the broccoli is tender.

Viola!

Serve as is or on a bed of rice and enjoy!  ♥

Four Cheese Broccoli Pizza

4 Cheese Broccoli Pizza

♥Ingredients♥

4 tbsp of extra virgin olive oil

1 lb of pizza dough

1/4 cup of grated Parmesan cheese

3/4 lb of sliced Provolone cheese

12 ounces of broccoli florets

1/3 cup of Ricotta cheese

1/2 cup of Mozzarella cheese

garlic powder

salt

oregano

♥Directions♥

1. Preheat oven to 425 degrees.

2. Roll out dough. Coat pizza pan with the olive oil and spread out rolled dough evenly to all edges of pan. 

3. Sprinkle with grated Parmesan cheese. 

4. Top with sliced provolone then place steamed broccoli florets on top of Provolone. 

5. Using two teaspoons, spoon about 3/4 teaspoonful size spoonfuls of ricotta sporadically around the broccoli areas in empty spots. 

6. Season whole pizza with salt, oregano & garlic powder to taste then sprinkle the shredded mozzarella evenly all over pizza.

7. Bake for 12-18 minutes or until crust is golden brown. 

Slice, serve, and enjoy!♥

Caribbean Jerk Chicken

Get yourself a bottle of Caribbean Jerk 30 min marinade...I just used the Kroger store brand

10 boneless/skinless chicken thighs

veggie or side of choice

Put the chicken in a bowl and poke the crap out of it. Pour the marinade in and coat well. Let sit for about 45 mins to and hour.

Lay each piece out in a 13x9 in baking dish and pour the marinade over the top. Cover with foil.

Bake in a preheated 350 degree oven for about an hour.

Serve with veggie or side and enjoy!!

Sausage Pie (Quiche)

Ingredients: 

2 9 inch frozen pie shells

1 lb. bulk sausage

1/2 onion chopped

1/2 tsp. oregano

1 cup shredded cheddar cheese

1 cup shredded mozzarella cheese

1/2 cup milk

4 eggs, beaten

8 oz. tomato sauce

salt & pepper

Preheat oven to 425 degrees. Brown your sausage and onion together, and while it's browning prick the  bottom and sides of each pie shell. 

Bake in the oven for 5 minutes, remove and let cool. 

Mix together eggs, milk, seasonings, and 2/3 cup cheddar and 1/2 mozzarella in large bowl. 

When sausage onion mix is done, drain and add to the egg mixture. 

Spoon evenly into both pie shells. 

Bake in the oven for 30 minutes or until filling is set. 

Split the tomato sauce and cover the top of each pie, spreading over them evenly. 

Top with remaining cheeses and bake in the oven 4-6 minutes until cheese is nice and melted. 

Let set 10 minutes, so the pie can settle, and EAT! :D

Baked Lemon Pepper Tilapia

Baked Lemon Pepper Tilapia

♥Ingredients♥

4-5 Pieces of Tilapia
Lemon Pepper Seasoning
1 Tbsp Butter
2 Tbsp Lemon Juice

♥Directions♥

1. Spray your baking dish with non-stick spray. Place the Tilapia in the dish.

2. Sprinkle with lemon pepper seasoning. The amount used will be according to your taste.

3. Add dabs of butter on top of each piece of fish.

4. Pour lemon juice around each piece of fish.

5. Bake at 375 degrees for 10-15 minutes or until your Tilapia flakes done.

Cool, eat and enjoy!  ♥

Pineapple Chicken

1 (14.25 ounce can) sliced pineapple

1 garlic clove, pressed

1 (tablespoon) cornstarch

2 (teaspoon) Worcestershire sauce

2 (teaspoon) Dijon mustard

4 (5-6 ounce) boneless skinless chicken breasts

1 (small) lemon, thinly sliced

1. Preheat oven to 375 degrees. 

2. Drain pineapple, reserving juice.

3. Combine juice with garlic, cornstarch, Worcestershire sauce, and mustard to make sauce.

 4. Arrange chicken in a shallow 9 x 13 inch baking dish. 

5. Stir the sauce and pour over the chicken. 

6. Bake covered at 375 degrees for about 25 minutes, depending on thickness of chicken. 

7. Arrange pineapple and thin lemon slices on top of chicken, baste with the sauce in pan and continue baking 5 minutes longer uncovered.

Italian Mozzarella Stuffed Meatloaf

This is my husbands favorite recipe. He requests it on a monthly basis, and I make it quite often! :) It's very easy to make, and super, super yummy. We usually serve it with a salad and garlic bread. 

Ingredients: 

2 lb ground chuck

1 egg

1 jar of spaghetti sauce 

1 1/2 cups mozzarella cheese

2/3 cup of bread crumbs

salt 

pepper

Preheat your oven to 400 degrees. 

Mix together 1/3 cup of the jarred spaghetti sauce, ground chuck, salt & pepper (I didn't put much, since hubby has hypertension), the egg, and bread crumbs. 

Smush together with clean hands until well blended. 

Lay flat in a casserole dish, but make sure there are no holes in the meat as you flatten. Holes will cause the cheese to leak out and harden.

sprinkle 1 cup of cheese down the middle of the meat. 

Press in the ends and roll up like you would a jelly roll.

(You can use THIS picture as reference on how to roll it) 

Shape into a loaf and top with 1/2 of the left over sauce. 

Bake in the oven for 40 minutes, then take out and drain off grease. Top with remaining spaghetti sauce, and cheese. 

Bake for 30 more minutes, and then it's DONE! :) 

Cheesy Chicken & Doritos Casserole

3 cups cooked chicken, chopped 
8 oz sour cream

1 can cream of mushroom soup

1 can cream of chicken soup

1 can Rotel

1 can of corn, drained

2 cups Mexican cheese, shredded

1 bag of nacho cheese Doritos

Preheat oven to 350 degrees.

Lightly spray a 9x13 pan with cooking spray.  

Crush the entire bag of Doritos and cover the bottom of the dish. 

Reserve one cup of cheese.   Mix together remaining ingredients in a large bow.  Pour chicken mixture over the Doritos. 

 Bake for 20 min. Top casserole with the remaining cheese and bake 5 additional minutes or until melted.