Chicken Lasagna

I am not one to eat lasagna....I just don't like the taste of the ground beef (I guess I just prefer to eat ground beef if it's seasoned with mexican spices - chili powder, cumin, red pepper...etc). My mom has a good recipe for a chicken florentine lasagna that I make sometimes, but I wanted something with Marinara....so here you go!

Ingredients:

Chicken Mixture:

• 1 lb chicken - cooked and shredded
• 1/2 red pepper - diced
• 1/2 yellow pepper - diced
• 1/2 onion - diced
• 1 tsp. oregano
• 5-6 fresh basil leaves - chopped
• 3 tsp. minced garlic ( or 3 cloves)

Ricotta Cheese Mixture:

• 32 oz Ricotta Cheese
• 5-6 fresh basil leaves - chopped
• 1/2 cup parmesan-romano cheese
• 1 egg
• 1 tsp. oregano
• 1 tsp. nutmeg
• salt and pepper to taste

Other Ingredients:

• 9 whole wheat lasagna noodles - cooked according to package
• 1 bag shredded mozzarella
• 1 Jar Tomato & Basil Sauce
• pinch of oregano and basil to top lasagna prior to cooking

Steps:

• Preheat oven to 375
• Cook chicken and pasta 

• Once chicken is cooked - shred, and mix in a bowl with peppers, onion, oregano, garlic, and basil

• In another medium bowl, mix ricotta cheese, basil, oregano, nutmeg, egg, parm cheese, salt and pepper - until well combined

• In a 9x13 glass dish - put just enough tomato & basil sauce in the bottom to cover the dish

• Lay 3 lasagna noodles down

• Top with layer of ricotta cheese mixture

• Top next with chicken mixture

• Pour some mozzarella cheese next

• Top with some spoonfuls of sauce

• Layer with 3 more lasagna noodles and repeat the layers.
• After you lay the final 3 lasagna noodles - top with sauce and the rest of your mozzarella cheese, some parm cheese, a pinch of oregano, and basil. 

• Cover and cook for about 40 minutes
• Let sit for 10-15 minutes after removing from oven before cutting.

• ENJOY!

Buffalo Chicken Bites

I made these for the first football weekend too....just haven't had time to post it. I didn't eat or cook these, Jeremy was in charge of it and ate them while I was gone. They were eaten tho, so I am pretty sure they were good....I will cook them again.

Ingredients:

• 3 cups shredded cooked chicken
• about 1/2 cup hot sauce.....I didn't really measure, just added until it looked ok.
• 3 1/2 oz. softened cream cheese
• 1 3/4 cup shredded cheese
• 1/4 cup chopped green onion
• 1 cup all purpose flour
• 4 eggs beaten
• about 3 cups crushed corn flakes

Steps:

• If you are making them same time/day - preheat your oven to 350
• In large bowl, mix chicken, cream cheese and hot sauce until well mixed

• Add in onion and cheese, mix.

• Form mixture into 1- 2 inch balls and set out on wax paper

• In 3 small bowls, separate flour, eggs and corn flakes.

• Drop the chicken into the flour, then eggs, then corn flakes one at a time until well coated.

• Place on to baking sheet if cooking now, or a baking sheet w/ wax paper if cooking later.

• If cooking now - put in oven for about 30 minutes to crispy golden brown.
• If cooking later - flash freeze for about 15 minutes, remove from freezer, place in freezer bags and freeze until ready to cook.
• Remove from freezer bags, place on baking sheet, cook for 30 minutes
• Serve with bleu cheese or ranch dressing.
• Enjoy!  (Sorry no pictures were taken after they were cooked....)