Hello Hello! It's been a little bit since I have posted on here. This week was hectic settling back into the house from our Tennessee trip. I also had to work and go to school, but had to catch up on a lot of notes and homework too. I can say I am caught up now! And I tried a couple of new recipes this week!
Wednesday night I made a semi homemade chicken lasagna. When I started I didn't have intentions to add veggies to it but I looked in my fridge when I started putting the ingredients together and noticed Jaymie had bought a squash, egg plant, and onion. I didn't want them to just spoil so I diced them up and sauteed them for the lasagna. I used a store bought pasta sauce for this one, but next time I will use my own it is so much more flavorful. Below is the recipe for it!:
Chicken Veggie Lasagna
Gather ingredients before beginning.
*1lb ground chicken
*2.5c mozzarella cheese
*1 15oz container ricotta cheese
*1/2c parm cheese
*1 egg beaten
*1 jar pasta sauce of choice, or follow my recipe for a delicious homemade recipe
*1c water
*12 lasagna noodles, uncooked
*half eggplant peeled and diced
*1 yellow squash diced
*1c diced onion
*1 tblsp minced garlic
*1 tblsp olive oil
Heat oven to 350
Dice the onion, squash, and egg plant. Heat olive oil in a sautee pan once pan is heated saute the veggies until onion is transparent. Be sure to add garlic last it can burn if heated too long. Place to the side when finished.Brown chicken in large skillet on medium-high heat. Meanwhile, mix 1-1/4 cups mozzarella, ricotta, 1/4 cup Parmesan, parsley and egg until blended. Drain meat then return to skillet. Stir in spaghetti sauce and add 1 cup water to empty sauce jar cover with lid and shake well. Add to meat mixture stir well. Spread 1 cup meat sauce onto bottom of 13x9-inch baking dish; top with layers of 3 lasagna noodles, 1/3 of the ricotta cheese mixture and 1 cup meat sauce. Repeat layers twice. Top with remaining noodles, meat sauce and cheeses. Cover with foil sprayed with cooking spray. Bake for 1 hour or until heated through, removing foil after 45 min.
I was going to make bread and homemade chocolate chip cookies the same night I made the lasagna, but our air conditioner went out and it registered 86 in our house so I couldn't stand it! We went out for ice cream haha. But I did make the bread today while I had country ribs going in the crock pot! I knew I wanted to make bread but wasn't sure what recipe to use. I remembered a bread my friend Krystal had made when she would have my family over for dinner, it was soooo good! So I asked her for the recipe, and made that one today! It is such a easy recipe anyone can do it and the bread comes out perfectly moist and delicious.
Homemade Bread
I put 1/2 cup warm water, 1 1/2 tbs Active Dry yeast and a little sugar (I used a little less than 1/4c) in the mixer for about 5 minutes. Then add 3 cups all purpose flour, 1 tbs salt, 1 tbs olive oil, 3 cups warm water. Let that mix then slowly add 3 more cups of flour (until its tacky). Then knead and put in pans to rise. Cook at 375 til golden on top. For me it took 30 minutes to fully cook. Enjoy!
Friday, April 12, 2013
Homemade Bread & Chicken Lasagna
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