Chicken Stuffing Casserole

Nice for lunch or supper with a salad of choice.  I could just eat it out of the pan!  ~smile~   You can top the chicken with cheese.  Add different veggies while sauteing.  Use pork chops instead of chicken.  Add stuffing on the bottom, put meat, sauteed veggies, stuffing on top.  Double and make more.  Put the meat on top....blah, blah, blah, blah, blah, blaaaahhhhhhh......as my boys would say.  ~smile~  Enjoy!

Mexican Jiffy Mix Casserole

It's Saturday, overcast, cool.  I want chili!  Instead, I made this easy casserole and it turned out to be the perfect fix.   Spicy and sweet...yeah, I'm lovin' it!

Spinach Squares

I love spinach but it wasn't until recently that I decided I did.  I despised it as a child and would refuse to eat it, turning up my nose and closing my lips tightly.  Now, I eat it weekly baked or raw, I want it!   One of my twins eats it raw..he loves salads!  The other two boys, well I'm working on them.  Trying new ways.  They'll come around..in time.

Pot Pie Your Way

My oldest has been wanting me to make a pot pie lately.  Of course, I had to oblige.  This was so easy to make .... I don't know why I haven't done so before.  Use any leftover meat and vegetable combinations to make this comfort food.  Enjoy!

Roasted Asparagus, Portabella and Seafood Alfredo Lasagna

Posting this recipe fast (hope I didn't forget anything) so I can go play with my boys!  I'll edit it later and add additional pictures.  Gotta run!

Note:  This only makes a couple of layers in an 8 x 10 pan.  You may want to increase the recipe.

Roasted Asparagus, Portabella and Seafood Alfredo Lasagna

What you need 

lasagne noodles, I used 6 for an 8x10 pan

bundle asparagus

8 oz portabella mushrooms

8 to 12 oz seafood of your choice, more or less

16 oz jar roasted garlic alfredo sauce, your choice or homemade

1 cup ricotta cheese, homemade

1 1/4 cup parmesan cheese, grated

1 1/2 cups mozzarella cheese, homemade, or 6 cheese sticks

1 egg

sea salt to taste

freshly ground pepper to taste

olive oil or olive oil spray

What to do

Heat oven to 400.  Spray 2 cookie sheets with olive oil.  Clean mushrooms, slice, put on cookie sheet and spray with olive oil..drizzle if you don't have spray.  Rinse asparagus, bend the bottom of it and it should break where the tough part is.  Cut into 4 or 5 pieces and put on cookie sheet and spray or drizzle, with olive oil.  Sprinkle sea salt and freshly ground pepper on top.  Cook for 8 minutes,  turn vegetables over and cook another 5-7 minutes until starting to brown and not completely cooked.  Reduce heat to 350 degrees.

While vegetables are roasting, heat 2 tablespoon butter in skillet.  Once hot, add garlic and seafood.  Reduce heat and simmer until shrimp are pink, scallops are opaque and firm, canned crab meat or imitation  can be added to the lasagna without cooking.  

While the veggies are cooking, heat water to boil.  Cook lasagna al dente according to directions, place on paper towels to drain. You can skip this by using lasagna that requires no cooking.  

Mix alfredo sauce and ricotta, 1 cup each parmesan and mozarella cheeses in a bowl with egg.  

Spray pan with olive oil.   Put a thin layer of cheese mixture on bottom of pan.  Layer of lasagna noodles next.  Another layer of cheese mixture then 1/2 seafood, asparagus and mushrooms.  Repeat with rest of cheese and noodles, seafood, asparagus and mushrooms.  Sprinkle with 1/2 cup mozzarella and 1/4 cup parmesan cheeses.  Cover and bake in oven for 15 minutes.  Turn around and cook another 10 minutes or until starting to bubble.  Remove cover and cook another 3-5 minutes until cheese has melted.  Enjoy, <3 and hugs! 

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Thursday's Treasures Week 31