Mexican Chicken Lasagne

This recipe is from my sister-in-law Clarissa. She made it for us a few years ago. It is very good! I just came across the recipe she e-mailed to me and thought I had better post it.

2 tbsp. Vegetable oil
1 large Onion
2 cloves of garlic, minced or pressed
1 bell pepper, seeded and chopped
2 cans(10-3/4oz.each) condensed tomato soup
1 can (10oz.) Enchilada sauce
1-1/2 tsp. salt
1/2 tsp. pepper
2 tbsp. chili powder
1 tsp. ground cumin
1 pkg. (10oz.) lasagne, cooked and drained
4 cups cooked chicken, cut into bite size pieces
6oz. sliced sharp cheddar cheese
6oz. sliced jack cheese
*Cheese Filling Recipe*
In a bowl, stir together 1 pint (2cups) small curd cottage cheese, 2 eggs, 1/3 cup chopped parsley, and 3 to 4 tbsp. diced canned green chilies.

Heat oil in a wide frying pan over medium heat. Add onion, garlic, and bell pepper; cook, stirring, until onion is soft. Stir in soup, enchilada sauce,salt, pepper, chili powder, and cumin. Reduce heat and simmer, uncovered, until thickened (about 10min.); stir often.
Prepare Cheese Filling.
Grease a 9x13-inch baking dish and spread with a thin layer of sauce. Arrange half the lasagne noodles in an even layer over sauce. Spread half the cheese filling over noodles and top with half the remaining sauce. Arrange half the chicken pieces over sauce and top with half the sliced cheeses.
Repeat layering ending with cheese slices . (at this point, you may cool, cover, and refrigerate until next day.)
Bake, covered, in a 375* oven for 35min. (50min, if refrigerated) or until bubbly. Let stand, uncovered, for about 5 min before cutting into squares. Makes 10-12 servings.

Spaghetti Squash Pasta!

A healthy alternative to pasta....Spaghetti Squash! Dallin thought it was spaghetti until he tasted it. We planted some in our garden this year... can't wait!

1 spaghetti squash
1/2 lb. ground beef (browned)
1 Can Italian Diced Tomatoes ( or spaghetti sauce) warmed in small saucepan

Cut spaghetti sqash in half. Scoop out seeds. Boil for 10-15 minutes. Drain water. Scoop out squash and serve with ground beef and sauce.

Pepper & Penne Pasta

This recipe is one I modified from a fashionably foodie recipe. It was YUMMY! I served it with couscous (seasoned with basil, olive oil & garlic).

8 oz. Penne Pasta (cooked according to directions- don't overcook!)

1/4 C. butter
1 Tbl flour
1 C. milk
3 cloves garlic, minced
3/4 C. parmesan
1/4 tsp. pepper
1/2 tsp. paprika
1/8 tsp. cayenne
Melt butter in saucepan. Mix in flour and heat. Add milk & garlic and barely bring to a boil. Stir in parmesan. Sauce will thicken as it cools. Pour over pasta.

Blackened Chicken (Chicken breasts pressed into mix of paprika, garlic powder, onion powder, salt & pepper then cook in skillet) When chicken is cooked through add 1 coarsely chopped red pepper. Cover skillet and let cook until peppers are crisp tender. Serve over Pasta.

Lasagna

This is my Mom's lasagna recipe. She got it from a newspaper. It is a delicious CLASSIC lasagna!

Mix together in saucepan:
1 pound browned ground beef
(brown in 1 tsp. olive oil)
1 clove garlic, minced (or use garlic powder)
1 T. parsley flakes
1 T. basil
2 teaspoons salt
1 No. 2 can Italian Crushed tomatoes (2 1/2 C.)
1 6 oz. can tomato paste

Simmer, uncovered until thick- no more than 1 hour.

Cook 10 oz. lasagna noodles in boiling salted water until tender; drain. Rinse in cold water.
Meanwhile, combine:
3 C. cottage cheese
2 beaten eggs
2 tsp. salt
1/2 tsp. pepper
2 T. parsley flakes
1 pound grated mozzarella cheese
Place half of the noodles in a 13x9 in. pan. Spread half of the cottage cheese mixture over and then half of the meat mixture. Cover with half of the mozzarella cheese. Repeat layers. Bake at 375˚ for 30 min.

Kielbasa Pepper Pasta...YUM!

I found this recipe on Allrecipes.com. It was delicious! I really couldn't get enough of it!

1 16oz pkg. Penne or Linguini noodles
1 lb. fully cooked Kielbasa (or Polish sausage), cut into 1/4" slices
1 medium green pepper, julienned
1 medium red pepper, julienned
1 medium onion, halved & sliced
1 Tbs. Olive oil
1 15oz. can Italian Diced Tomatoes (with Basil, Garlic & Oregano)

Cook pasta according to package directions. Meanwhile, in a large skillet, saute the sausage, peppers and onion in olive oil until vegetables are crisp-tender. Drain pasta.
Serve pasta topped with tomatoes & sausage mixture.

Chicken Spaghetti Sauce

2 cans Hunts Garlic, Basil & Oregano Diced Tomatoes
1 8 oz can tomato sauce
2 tsp Lawry's garlic Salt w/ parsley
1 tsp italian seasoning
2 chicken breast halves cooked and diced
1 4 oz. can mushrooms sauteed (optional)
1/4 tsp. freshly ground pepper
Combine above ingredients and simmer for 10 minutes.
Serve over Angel Hair Pasta (prepare pasta as directed)

Chicken Spaghetti

Spaghetti sauce

I never use a recipe for spaghetti sauce- but this is close to what I usually do.
2 quarts home-canned tomatoes (drained)
1 can tomato paste
1/4 C. dried onions or 1 small onion diced
2 cloves garlic (crushed)
1 Tbs. fresh Basil (or dried)
1 tsp Lawry's Garlic Salt
1 Tbs. dried Parsley
1 tsp. Oregano
1/4 tsp. pepper

Combine ingredients and bring to a boil. Let simmer for 20 minutes. Add 1/2 lb. browned ground beef. Serve over spaghetti noodles (try angel hair pasta) and sprinkle with Parmesan cheese. Salt and pepper to taste.

Spinach Chicken Alfredo

My sister Becca just sent this recipe to me. It was really yummy- I love the spinach in it.


Melt 1/2 stick butter in large skillet, then add 1 rounded tsp of crushed garlic. Saute. Add 2 cups half and half or cream. Sprinkle with basil or italian seasonings. Add 1 chicken bullion cube or 1 tsp chicken bullion granuals. Add about 1.5 cups fresh shredded parm. cheese. Let simmer on low heat to thinken, stirring often. Add garlic salt and pepper to taste. Mix with 3/4 box cooked linguine and 1 bag spinach.

Chicken Lasagna

Joe's Aunt Denise made this lasagna while we were visiting their family in Logan, Utah. I loved it and so she shared the recipe.

Sauce: combine in saucepan and simmer for 15 minutes
2 (14 oz.) Cans Diced Italian Tomatoes
8 oz can tomato sauce
1 tsp. oregano
1 tsp. basil
4 oz. mushrooms

In bowl: mix together
2 Chicken Breasts (or equivalent) cooked and diced
8 oz cottage cheese
2 Tbs. sour cream
1 tsp. salt
1/4 tsp. pepper
8 oz mozzarella cheese
1/4 C. parmesan cheese
3 eggs

Cook 16 lasagna noodles.
In 9x13 pan layer noodles, red sauce, cheese mixture; repeat. Add additional mozzarella cheese in top if you have enough. Bake at 375 degrees for 45 minutes. I usually split this into two 8x8 pans and freeze one of them without baking it. I line the pan with sprayed tin foil, and once it is frozen I remove the foil and put it in a ziploc freezer bag.