White Chicken and Artichoke Lasagna

Never thought I would be cooking this recipe, much less eating and enjoying it.  I know when I go to restaurants, for the most part I love spinach and artichoke dip, but to have it in a lasagna...was not sure about that.  Although it is not your traditional lasagna recipe, it was quite refreshing and surprisingly very good.  I was very worried, because I didn't see as much "sauce" or "cream," but it was perfect.  My husband would NOT take a bite of it until I ate it.  He looked very carefully at my facial expressions and whether or not I finished my serving of it.  He is very use to his grandmother's famous lasagna and this was very much different.  When I make this again, I will blend the cream cheese and milk mixture a little more and add more of the sun dried tomatoes.  All in all, I think it is a great recipe and you should definitely give it a try if you want something other than the traditional lasagna.  Happy cooking everyone!

Recipe: White Chicken and Artichoke Lasagna

Picture courtesy of Pinterest

Ingredients:
2 cups boneless skinless chicken breast, cooked and shredded
1 jar (14 oz.) artichoke hearts, chopped (I purchased the seasoned artichokes)

3/4 cup chopped sun-dried tomatoes (found in the produce department)
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a Touch of PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
2 packages (8 ounces each) cream cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup basil, chopped

1/2 tbsp of crushed red pepper flakes
12 lasagna noodles, cooked

Directions
1. Heat oven to 350°F.
2. Combine chicken, artichokes, tomatoes, 1 cup mozzarella, crushed red pepper flakes and Parmesan.

*For the chicken, I placed about 2tbsp of oil in a large skillet.  I seasoned my chicken with season all, garlic powder, black pepper, and a little cayenne pepper.  I fried on both sides until it was just a little pink inside.  I then used my Pampered Chef food processor and chopped the chicken finely.  

3. Beat cream cheese, milk, and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. 

4. Mix half with the chicken mixture.
5. Spread half of the remaining cream cheese sauce onto bottom of 13×9-inch baking dish; cover with 3 noodles and 1/3 of the chicken mixture. Repeat layers of noodles and chicken mixture twice. 

6. Top with remaining cheese sauce and mozzarella; cover.  Bake 25 min. or until heated through. 

7. Sprinkle with remaining basil.  Enjoy and serve!

Spinach and Tomato Creamy Tortellini

A couple of weeks ago, I told a friend of mine I was in the mood for some really good pasta.  She told me she recently made a delicious pasta called tortellini.  She also said if she were to make it again, she would add more spice and spinach.  I told her to send me her recipe (found on Pinterest) so I could try it out.  Well, I added a few more seasonings, some spice, and CHICKEN!  The whole family really enjoyed it, so I am sure your family will too!  I am also uploading a recipe for Oven Baked Parmesan tomato bites.   Happy cooking everyone!

Recipe: Spinach and Tomato Creamy Tortellini

Ingredients: 

1 (20 oz) pkg three cheese tortellini (feeds a family of 4)
2 Tbsp canola oil or olive oil
2 teaspoon minced garlic
1 cup chopped fresh spinach
1 (14.5 ounce) can petite diced tomatoes
1 1/2 teaspoons dried basil
1 teaspoon onion flakes
2 tablespoons all-purpose flour
1 1/2 cups half-and-half
1/4 cup grated Parmesan cheese
black pepper and season all to taste
Red pepper flakes to taste
Cooked chicken cut in cubes

Directions:
1. Cook tortellini according to directions on the package. 

2. While the tortellini is boiling, chop the spinach roughly.

3. Heat a large skillet using medium heat.  Add 2tbsp of oil and put the two teaspoons of minced garlic into it. Saute it for about 1-2 minutes.  

4. Add into the skillet the diced tomatoes (undrained), spinach, seasoning, red pepper flakes, and dried basil, and onion flakes.

5. Cook and stir over medium high heat until the mixture begins to bubble.

6. In another bowl, combine the flour and half-and-half. Whisk until fairly smooth.

7. Add the creamy mixture into the the skillet along with the Parmesan cheese.

8. Heat through and reduce the heat to medium low and continue to stir and cook until it thickens, about 5 minutes.

9. Add the drained tortellini and mix together gently.

10. Add the cooked chicken to the skillet and mix in well. 

 

Serve with garlic bread and enjoy!

 

Recipe: Baked Parmesan Tomatoes

Photo from Pinterest

Ingredients: 

Tomatoes

Parmesan Cheese

Salt, Pepper, Garlic Powder (to taste) 

Olive Oil

Oregano

Directions:

1. Preheat oven to 450 degrees F.
2. Place tomatoes cut-side up on a baking sheet. Top with Parmesan, oregano, salt, pepper., and garlic powder.  Drizzle with oil and bake until the tomatoes are tender, about 15 minutes.

3. Serve and enjoy!

Who Knew Zucchini Was So Good?!?!

A few weeks ago, I went to my friends house for dinner.  While talking to her earlier that day, I asked her what I could bring as well as what else we were having.  She informed me  we were having grilled zucchini.  I told her I would not be eating that.  She asked why and I told her I had never had it and it was more than likely nasty.  As a child, we didn't eat brussel sprouts, squash, spinach, or zucchini.  I naturally thought all of those foods were "disgusting."  She told me I HAD to try it; even if it was a little piece, I HAD to try it.  I was very apprehensive.  I even put extra rice on my plate and had my water right by my meal in case I needed something to get the taste out of my mouth.  Here it was, the moment of truth and ALL eyes were on me.  First, I cut a small piece of chicken, added some rice to the fork, and a SMALL piece of zucchini as well.  It wasn't bad with all the other stuff on the fork, but I knew I needed to taste it on its own.  So, once again, all eyes were on me as I placed a larger piece on my fork.  I took a bite and OH MY GOODNESS....it was DELICIOUS!  I must have had about 4-5 pieces of it.  She grilled it and added Parmesan cheese to it, maybe that's why I liked it?! That same week, I had a dinner planned with some girlfriends and I knew what I would be bringing!  I told my friend I would be cooking my part of the meal at her house.  I found this recipe on Pinterest (of course I tweaked it a little), but it was so good.  This recipe would be great as a side dish for almost any meal.  My three year old even liked this side dish.  The moral of this blog is: don't be afraid to try new things...you may be pleasantly surprised!

Recipe: Garlic and Parmesan Zucchini

Ingredients:

3 medium zucchinis, 

2 tablespoon olive oil 

2-3 tablespoon grated Parmesan cheese  

Garlic powder to taste

Black Pepper

 

Directions:

Slice zucchini (try to get all the same size...you want medallions).  Add olive oil to a large skillet and heat over medium-high heat. Once oil is heated, add sliced zucchini and saute for about 3-5 minutes. 

 

Add Parmesan cheese, garlic powder and black pepper.  If you don't like a lot of cheese, add as little as you want.  Continue sauteing until zucchini is tender.  Serve and enjoy!