Green Chili Chicken Lasagna

When your family raves about a recipe, you share it.

This was a hit for dinner.

It's Italian, yet it's Mexican.

Either way, it's a winner.

photo and recipe courtesy of Popculture

Ingredients

• 9 whole grain lasagna noodles, dry
• 3 cups cooked shredded chicken (about 1 pound raw) - I just used a rotisserie chicken in which you would skip steps 1-3 below)
• 1 cup plain, non-fat Greek yogurt
• 1 (10-ounce) can salsa verde
• 2 (4-ounce) cans diced green chiles
• 2 tablespoons fresh cilantro, chopped
• 1 teaspoon ground cumin
• salt, to taste
• black pepper, to taste
• 1 cup part-skim ricotta cheese
• 1 cup reduced-fat Mexican shredded cheese

Instructions

1. If starting with raw chicken: Place the chicken in a pot large enough to hold it all, and fill the pot with enough water to cover the chicken by about 1-2 inches. Bring to a boil over high heat.
2. When the water comes to a boil, cover the pot with a lid and reduce the heat to low. Simmer the chicken for 10-15 minutes, or until the internal temperature of the thickest part of the breast reads 165ºF.
3. Using tongs, remove the chicken and reserve on a plate. When it is cool enough to touch, shred it and set aside.
4. Preheat the oven to 350°F and spray a 9x13-inch casserole dish with nonstick cooking spray and set aside.
5. Cook the lasagna noodles according to package directions for al dente, and make the chicken mixture while the lasagna is cooking.
6. In a large mixing bowl, stir together the shredded chicken, the yogurt, salsa verde, both cans of green chiles, the cilantro, cumin, salt, and pepper, to taste.
7. Spread about ¼ cup of the chicken mixture on the bottom of the casserole dish, just enough so the noodles do not stick to the bottom of the dish.
8. Layer 3 lasagna noodles, ⅓ of the chicken mixture, ½ cup of ricotta, and ¼ cup shredded cheese, and repeat.
9. After the second layer is complete, layer the last 3 lasagna noodles, and the last ⅓ of the chicken mixture (no more ricotta cheese). Top with ½ cup of shredded cheese, and bake for 30 minutes, or until warmed through and the sides are bubbling.
10. Garnish with chopped tomatoes, and additional cilantro as desired.

White Chicken Lasagna Soup

If you like chicken lasagna, you'll enjoy this soup.

It's warm, hearty, and satisfying. 

I served this soup with french bread because I'll dip bread in any soup!

This recipe made a lot.  So I had some for leftovers the next day.

I also took a picture of my final product that was extremely blurry, so I didn't post it below.

But take my word - this was delicious.

(photo and recipe courtesy of CarlsBadCravings)

Ingredients

• 1pound boneless skinless chicken breasts, chopped
• 3tablespoons olive oil, divided
• 3tablespoons butter
• 1 large onion, chopped
• 2 carrots, peeled and sliced
• 1 green bell pepper, chopped
• 4-6cloves garlic, minced
• 1/3cup flour
• 9-11cups low sodium chicken broth, divided
• 3tablespoons cornstarch
• 15oz can canneli beans, rinsed and rained
• 1tablespoon chicken bouillon
• 1tsp EACH dried parsley, dried basil
• 1/2tsp EACH dried oregano, dried thyme, salt, pepper
• 2 bay leaves
• dash- 1/4teaspoon red pepper flakes(optional)
• 10 uncooked lasagna noodlesbroken into approx. 1-2 inch pieces*
• 2-3cups half and half(may sub fat free evaporated milk)
• 1/2cup heavy cream(optional)
• 10oz chopped frozen baby spinach, thawed
• 1cup freshly grated Parmesan cheese

Cheese Garnish

•  shredded mozzarella cheese
•  freshly grated Parmesan cheese
•  ricotta cheese

Instructions

1. Heat 1 tablespoon olive oil in a large Dutch oven/soup pot over medium high heat. Add chicken and cook until almost cooked through. Remove to a plate.
2. Melt butter with 2 tablespoons olive oil in the now empty pot and heat over medium high heat. Add onions and carrots and cook, while stirring, for 3 minutes. Add bell pepper and garlic and cook for 1 minute. Sprinkle in flour then cook, stirring constantly for 3 minutes (it will be thick).
3. Turn heat to low and gradually stir in 8 cups chicken broth. Whisk 3 tablespoons cornstarch with 1 cup additional chicken broth and add to soup. Stir in chicken, beans, chicken bouillon and all remaining herbs and spices. Stir in lasagna noodles.
4. Bring to a boil then reduce to a simmer until lasagna noodles are tender, stirring occasionally so noodles don’t stick to bottom (approximately 20-30 minutes).
5. Turn heat to low, discard bay leaf and stir in half and half, optional heavy cream and spinach and warm through. Stir in 1 cup Parmesan cheese until melted. Stir in additional half and half or broth if desired for a less “chunky” soup. Season with additional salt and pepper to taste. Garnish individual servings with desired amount of cheeses.

   
   

   
   

   
   

One Pot Cajun Chicken and Sausage Alfredo Pasta

We love any recipe that includes cajun seasoning!  In fact, this skillet jambalaya is Brent's favorite meal that I cook.  So when I came across this recipe with cajun seasoning, I knew I had to add it to the menu for the week. 

If you don't care for too much spice, then I'd cut down on the amount of cajun seasoning the recipe calls for.

Ashlan ate every bit of the meal, but did add "wow, this is spicy"

This recipe will remain on repeat.  It was quick, easy, and delicious.

(Photo and recipe courtesy of Number2Pencil)

Ingredients

• 4 tablespoons of extra virgin olive oil
• 1 pound of chicken cut into bite sized pieces
• 1/2 teaspoon of kosher salt
• freshly ground black pepper to taste
• 14 oz smoked sausage sliced on the diagonal
• 4 cloves of garlic minced
• 1 quart of low-sodium chicken broth
• 2 1/2 cups of heavy cream
• 1 pound of dried penne pasta
• 1 1/2 tablespoons of Cajun seasoning plus more for topping
• 4 oz of freshly shredded parmesan cheese
• 1 cup of Italian flat leaf parsley minced

Instructions

1. Start with a large covered cooking pot.
2. Season chicken with salt and pepper and brown in olive oil over medium high heat.
3. Add sausage and continue to cook until lightly browned.
4. Stir in garlic and cook for for about two minutes.
5. Add chicken broth, heavy cream, dried pasta and cajun seasoning to pot.
6. Stir together and bring to a simmer over medium high heat.
7. Reduce heat to low and let cook covered for 15-20 minutes, or until pasta is tender.
8. Remove pot from heat and stir in parmesan cheese.
9. Stir in chopped parsley and sprinkle with additional cajun seasoning to taste.

   
   

   
   

   My final product.  

   Served this with a side caesar salad.

   
   

   

   
   
   
   
   
   
   
   

Sour Cream Chicken Enchiladas

Now that we are living in Washington, 

I've learned that if I want Mexican food then I'm going to have to cook it myself.  

I haven't made enchiladas in forever, 

so I decided this recipe was going to be my mexican food fix for the week.  

It didn't disappoint.

(photo and recipe courtesy of CentsLessDeals)

INGREDIENTS

• 1 rotisserie chicken shredded, or about 2-3 cups of shredded chicken
• 10 flour tortillas
• 1 small onion diced
• 3 tablespoons butter
• 3 tablespoons flour
• 2 cups chicken broth
• 1 cup sour cream
• 1 4 ounce can green chiles 
• 16 ounces monterey jack cheese shredded
• *I also added a can of corn and a can of black beans, both drained and rinsed*

INSTRUCTIONS

1. Melt butter in a saucepan over medium heat. Stir in flour and cook for about a minute or until golden brown.
2. Slowly add chicken broth and whisk until completely smooth. Cook over medium heat until thick and bubbly. Turn heat to low. Stir in sour cream and green chiles.
3. In a large bowl combine chicken, onion, and 1 cup of cheese (and anything else you want to add...again, I added corn and black beans)
4. Place 1/3 cup of chicken mixture in the middle of each tortilla, roll up and place into baking dish.
5. Pour 1 cup of sauce into a 9x13 baking dish. Place chicken rolls in the baking dish. Pour remaining sauce over the top of the tortillas in the dish. Top with cheese.
6. Bake at 350 degrees for 20-25 minutes or until browned and bubbly.
   
   
   
   
   My final product.  
   YUM!
   
   
   
   
   
   
   
   
   

Lemon Chicken Piccata Pasta

Favorite pasta to date?  This one here.

Even after dinner, Brent said' "That was really good.  Can you make that again sometime?" 

Double thumbs up!

photo and recipe courtesy of YellowBliss Road

INGREDIENTS

• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breast (about 2 breasts) (I used a rotisserie chicken)
• 1/4 cup lemon juice, divided
• zest of one lemon
• 1 tablespoon minced garlic
• 2 1/2 cups small, dry pasta, like penne
• 1 cup heavy cream
• 1 cup chicken broth
• 1 cup water
• 1/2 cup finely shredded Parmesan cheese
• 2 tablespoons softened cream cheese
• 2 tablespoons capers
• Flat leaf parsley
• Salt & pepper

INSTRUCTIONS

1. Cut chicken into 1 1/2" cubes and sprinkle with a pinch of salt and pepper.
2. Heat olive oil plus a tablespoon of the lemon juice in a 12" skillet over medium-high heat. Add chicken to the skillet in a single layer.
3. Brown chicken on all sides (about 1 minute per side). Chicken does not need to be cooked through.
4. Stir in cream, chicken broth, water, lemon juice, lemon zest, pasta and garlic. Bring to a boil and reduce heat to medium. Continue to boil, stirring often, until pasta is tender; about 11-13 minutes (depending on the type of pasta this time could vary - a good rule of thumb is to follow the time on the box and add a minute or two). *If the water seems to evaporate too quickly, add another 1/2 cup of warm water to the pasta. You can always drain it if necessary.
5. When the pasta is tender, remove the skillet from the heat and stir in the cream cheese and Parmesan cheese until combined and smooth. Stir in capers.
6. Divide into bowls and serve hot. Garnish with fresh chopped flat leaf parsley, if desired.

 

Crockpot Creamy Taco Chicken Chili

We had this chili recipe a couple Sundays ago.  It definitely made a large batch...my large crock pot was nearly overflowing.  I enjoyed this recipe more than the others in my family.  The family thought it was a little too creamy for them.  So maybe next time I'll cut the cream cheese in half....but it was different than our typical chili recipe and I enjoyed it.

photo and recipe courtesy of ChelseasMessyApron

Ingredients

• 1 pound boneless skinless chicken breasts or thighs
• 1 can (8 ounces) tomato sauce
• 2 cans (14.5 ounces EACH) chili-ready diced tomatoes
• 1 can (4 ounces) diced and fire-roasted green chili peppers
• 1 can (16 ounces) chili beans
• 1 can (15 ounces) kidney beans
• 1 can (15 ounces) corn
• 1 can (15 ounces) black beans
• 1 cup chicken broth or stock
• 1 tablespoon chili powder
• 1/4 teaspoon each: garlic powder, onion powder, dried oregano, crushed red pepper flakes
• 1/2 teaspoon paprika
• 1 and 1/2 teaspoons cumin
• 1 package (8 ounces) cream cheese softened
• Optional add-ins: fresh lime, cheddar cheese, sour cream, guac/avocado, tortilla chips, salt and pepper
  Instructions

1. I use a 6 quart crock pot for this recipe. You'll want a big one.
2. Trim any fat and then place the chicken breasts or thighs whole in the crockpot.
3. Add in the tomato sauce, undrained diced tomatoes, green chile peppers, undrained chili beans, drained and rinsed kidney beans, drained corn, drained and rinsed black beans, and chicken broth.
4. Add in all the seasonings.
5. Cover and cook on low for 4-6 hours or high for 3-5 hours or until chicken is completely cooked through and easily shreds.
6. Remove the chicken from the crockpot, shred it, and set aside.
7. Soften and cube the cream cheese and add to the crockpot. Turn the crockpot on high for 30 minutes stirring every 10 or so minutes to help the cheese melt.
8. Add the chicken back in and stir until the cream cheese is completely melted. Season with salt and pepper to taste.
9. Serve with your favorite "taco" add-in's. I love cheddar cheese, sour cream, and fresh cilantro. Also good is a chopped avocado or a bit of guac and tortilla chips.