My Favorite Lasagna

This is my absolute favorite lasagna recipe. It doesn't fall in the easy and fast category but it is absolutely delicious. It is also my go-to meal when I'm taking dinner to someone. I love taking this meal because it's filling, gives them leftovers and I can deliver it without heating it in the oven so they can heat it whenever they are ready to eat and have a fresh hot meal and not something that's already cooled down or they have to reheat (to me once you reheat it's not fresh anymore and it automatically becomes leftovers). It's also a good recipe to make the day/night before and stick in the fridge. And it's also a good freezer meal. When I take this to someone I also make them a salad, fresh bread from the store's bakery (because heaven knows I can't bake) and for dessert Edward's Hershey Pie (from the freezer section at the store. It's delicious and like I said, I can't bake!). 

Lasagna:

Half of a 1-lb package lasagna noodles
1 to 1 ½ lbs ground beef (I always use 1 ½ lbs)

1 c. chopped onion

1 28-oz can diced tomatoes (undrained)

2 6-oz cans tomato paste

2 tsp sugar

2 ½ tsp dried basil

¼ tsp pepper

1 15-oz container ricotta cheese

1 egg, beaten

1 Tb parsley flakes

4 c. shredded mozzarella cheese

¾ c. grated parmesan cheese

Prepare lasagna noodles, drain. Cook ground beef and onion. Stir in tomatoes, tomato paste, sugar, 2 teaspoons of the basil and pepper. Bring to boil then reduce heat and simmer uncovered for 20 minutes. In a small bowl blend ricotta, egg, parsley, and ½ teaspoon salt. In a second bowl combine the mozzarella and the parmesan cheese.

Put a layer of noodles in a 9x13 pan, a layer of meat sauce, a layer of ricotta mixture and a layer of the mozz/parmesan cheese then repeat all the layers. Cover with foil. Bake at 375° for 30 minutes. Uncover, bake 20 minutes more. Let stand 10 minutes before cutting.

Buffalo Chicken Soup

Over a month ago Gabe randomly asked me to make him buffalo chicken soup. The only soup I like is broccoli cheese so I wasn't even sure if what he wanted was a real kind of soup. I looked through my favorite recipe website and nothing. I ended up on google and a bunch of recipes came up. I started looking through them and since I wasn't interested in eating it I picked out the easiest one one to make (selfish I know). Well he LOVED it. And I was happy because I didn't have to go looking for another recipe. I don't like it and it's too spicy for the boys so when I make it for Gabe I make something else for the boys and I (like tonight I made homemade man n cheese for us and Gabe had his soup). I'm not sure if any of you will like this, but I decide post it just in case. And it is ridiculously easy to make. You literally dump all of the ingredients together and and mix. That's it. It makes a ton so I half the recipe and it's still a lot for just Gabe. He always has leftovers. 

Buffalo Chicken Soup:

6 cups of milk

3 (10 1/2 ounce) cans cream of chicken soup (use any flafor creamed soup you like chicken, mushroom, celery, etc.)

3 cups cooked chicken (I buy rotisserie chicken at the store and cut it up)

1 cup sour cream

1/2 cup ranch dressing or 1/2 blue cheese dressing

1/2 cup hot sauce, adjust to taste.

1. Stove Top: Combine all ingredients in a large pot and cook on stove until hot and flavors have blended. Stir often to dissolve everything and to keep from scorching on the bottom. At least 30 minutes.
2. Crock Pot: Follow same directions above using crock pot. Just put everything in, stir well to combine everything and then cook on low for 4 hours.

Slow Cooker Chicken Fajitas

Here is one of my favorite quick prep dinners. It literally takes 5 minutes to prep and when it's done cooking you just mix it up and serve it on tortillas. We love guac and sour cream with it, but really is good enough to serve as is.

Ingredients:
-1 tablespoon butter
-2 onions, sliced
-2 bell peppers (I prefer red, yellow or orange, but green work too)
-3 boneless skinless chicken breasts (they can be frozen)
-2 packets Taco Bell Fajita seasoning (I use either some taco seasoning or fajita seasoning I get from the store vs buying the packets, either works)

Instructions:
1. Add the butter, then sliced peppers, then sliced onions, then chicken breasts to the slow cooker.
2. Sprinkle the seasoning packets over the chicken.
3. Cover and cook on high in the slow cooker for 4 hours.
4. Remove the chicken breasts, shred them and return to the slow cooker. Stir it all together and serve!

http://www.mombythebeach.com/slow-cooker-chicken-fajitas-recipe/

Sesame Chicken Asparagus Pasta with Creamy Peanut Sauce

I figure it's only fair if I ask you guys for some new recipe ideas, to share some with you. I have really appreciated the recipes you've given me and we've tried almost every single one and loved all of them so far. I've really loved how simple they are. Thank you! Jodi, you've got me hooked on the Mels Kitchen Cafe website. We just tried one tonight that was super easy and so delicious. I didn't have sesame seeds, cucumbers or tomatoes for garnish and it was still delicious!

INGREDIENTS

Pasta, Chicken and Extras:
• 8 ounces linquine, thin spaghetti or regular spaghetti (whole wheat works great)
• 3 cups diced, cooked chicken (rotisserie chicken meat works great here as well as this simple skillet method for quick, shredded chicken)
• 1 pound asparagus, tough ends trimmed and cut into 1-inch pieces
• 1/4 cup sesame seeds, toasted (optional but adds great flavor)
• 3 green onions, chopped
• 1/2 English cucumber, diced
• 1 cup halved cherry tomatoes
• Chopped fresh cilantro, to taste
Peanut Sauce:
• 3 cloves garlic, minced
• 1 tablespoon red wine or rice vinegar
• 1 tablespoon brown sugar or honey
• 6 tablespoons chunky or smooth peanut butter
• 1/4 cup low-sodium soy sauce
• Hot sauce (like sriracha, to taste)
• 3 tablespoons sesame oil
• 1 tablespoon olive oil
• Pinch of black pepper

DIRECTIONS

1. In a large pot of salted, boiling water, cook the linguine according to package directions. During the last two minutes of cooking time, add the asparagus pieces. Drain the pasta and asparagus together in a colander. 
2. While the pasta cooks, make the sauce by combining the garlic, vinegar, brown sugar, peanut butter, soy sauce, and hot sauce in a blender or food processor. Blend until well-combined. With the blender or food processor running, drizzle in the sesame and olive oil and process until blended and smooth. Season to taste with salt and pepper, if needed. Set aside. 
3. Transfer the pasta and asparagus to a large serving bowl. Add the chicken. Pour the sauce over the top along with two tablespoons of the sesame seeds. Toss to combine so the ingredients are coated with the sauce. 
4. Top the pasta dish with the green onions, cucumbers, cherry tomatoes, cilantro and sprinkle with the remaining sesame seeds. Serve immediately.

http://www.melskitchencafe.com/sesame-chicken-pasta-with-thai-style-peanut-sauce/

Bowtie Chicken and Asparagus Alfredo

Ok Lins, one more. My family really likes this dish. When I was making it the other night, I was thinking of you because it really is so fast to throw together. And of course, it's another one from Mel's Kitchen Cafe. I did change the ingredients a little. The original recipe calls for 1 1/2 cup milk, but  I use half milk and half cream because it makes it a lot creamier and it doesn't dry out that way. Also, when I go to Costco, I'll buy a couple of their rotisserie chickens and I come home and cut them up while they are still hot and throw the chicken in the fridge, then I have cooked and cubed chicken ready to go for the week. 

INGREDIENTS

• 3 cups cooked and cubed chicken  
• 1-2 pounds asparagus, tough ends trimmed, cut into 1-inch pieces
• 1 pound bowtie (farfalle) pasta
Sauce:
• 2 tablespoons butter
• 2 cloves garlic, finely minced
• 3 tablespoons all-purpose flour
• 3/4 cup milk
• 3/4 cup cream 
• 3/4 cup low-sodium chicken broth
• Zest from lemon (about a teaspoon)
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon coarsely ground black pepper
• 1 cup freshly grated Parmesan cheese, plus more for serving
• 6-8 slices bacon, cooked and crumbled

DIRECTIONS

1. In a large pot of salted boiling water, cook the noodles according to package directions. When there is two minutes left on the cooking time, add the asparagus to the pot and cook for the remaining time. Drain the pasta and asparagus and rinse quickly with cool water (to stop the asparagus from cooking more).
2. For the sauce, while the noodles/asparagus cook, in a medium saucepan over medium heat, melt the butter and add the garlic, cooking for 20 seconds or so, stirring constantly. Stir in the flour and cook for about a minute, stirring, until the mixture is toasty and sizzling. Gradually add the milk and chicken broth about 1/2 cup at a time, whisking constantly to avoid lumps. Bring the mixture to a low simmer and cook until slightly thickened, 3-4 minutes. Stir in the lemon zest, lemon juice, Parmesan cheese, salt and pepper, and cook, stirring, until the cheese has melted. Add additional salt and pepper to taste, if needed.
3. Place the pasta, chicken and asparagus in a large bowl or serving dish and pour the sauce over the top. Toss lightly to combine. Sprinkle on the bacon and additional Parmesan cheese (if using). Serve immediately.

Recipe taken from Mel's Kitchen Cafe

http://www.melskitchencafe.com/bowtie-chicken-and-asparagus-alfredo/