This was so easy to make and it was yummy! I got the recipe from the blog, A Year of Slow Cooking.
Ingrediants
--uncooked traditional lasagna noodles
-- 3 cooked chicken breasts (I simmered and shredded my chicken)
--jar of prepared pasta sauce
--1/2 cup (amount depends how hot you want it) buffalo wing sauce
--3 red, yellow, or orange bell peppers (optional)
--tub of ricotta cheese (15 oz)
--2 cups shredded cheese (mozzarella and cheddar blend)
--1/2 cup bleu cheese crumbles (optional)
--1/4 cup of water (add at very end)
The Directions.
1) Use at least a 5qt crockpot, or cut back on the amount of ingredients.
2) In a large glass bowl, combine cooked and chopped/shredded chicken breast, the pasta sauce, and 1/2 cup of buffalo wing sauce.
3) Ladle a big spoonful of the sauce into the bottom of your crockpot. Cover with a layer of uncooked lasagna noodles. You'll have to break them to get a proper fit.
4) Add a smear of ricotta cheese to the top of the noodles. Add a layer of chopped bell pepper. Sprinkle on a handful of shredded cheese.
5) Repeat layers until you run out of ingredients.
Add the bleu cheese crumbles, if desired. Put the 1/4 cup of water into your empty pasta sauce jar and shake. Pour the liquid over the top of the entire lasagna.
Cover and cook on low for 6-7 hours, or on high for 4-5. When cooking time is complete, unplug and take off the lid of the crock. Let it sit for 20 minutes before cutting into.
*I cooked mine on high for 4 hours and I thought my noodles were over done.
Friday, October 22, 2010
Sunday, May 23, 2010
Spinach-Cheese Squares
These squares are great warm from the oven, but any leftovers aren't bad cold for lunch the next day. I sometimes add chopped onion or a can of sliced mushrooms.
1/4 c. butter, melted
1 c. flour
1 c. milk
3 eggs
1 lb. shredded cheddar cheese
2 10-oz. pkg. frozen chopped spinach, thawed and drained
1 tsp. salt
1 tsp. baking soda
Preheat oven to 350.
Mix all ingredients together and spread in a greased 13"x9" pan.
Bake 30 min., or until center is set. Let cool a few minutes before cutting into squares.
1/4 c. butter, melted
1 c. flour
1 c. milk
3 eggs
1 lb. shredded cheddar cheese
2 10-oz. pkg. frozen chopped spinach, thawed and drained
1 tsp. salt
1 tsp. baking soda
Preheat oven to 350.
Mix all ingredients together and spread in a greased 13"x9" pan.
Bake 30 min., or until center is set. Let cool a few minutes before cutting into squares.
Thursday, May 6, 2010
Hot Dog Bites
1/3 c. granulated sugar
1/2 c. brown sugar
2 Tbl. prepared mustard
2 Tbl. cornstarch
1/2 c. white vinegar
1 8-oz. can cranberry sauce
1/4 c. light corn syrup
1 lb. mini hot dogs
Combine all ingredients except hot dogs in small slow cooker. Heat on high 2 hours, stirring occasionally. Add hot dogs and heat an additional hour.
1/2 c. brown sugar
2 Tbl. prepared mustard
2 Tbl. cornstarch
1/2 c. white vinegar
1 8-oz. can cranberry sauce
1/4 c. light corn syrup
1 lb. mini hot dogs
Combine all ingredients except hot dogs in small slow cooker. Heat on high 2 hours, stirring occasionally. Add hot dogs and heat an additional hour.
Junior High Muffins
These are classic muffins...not too sweet. I buy blueberries in season and freeze them in zip-top bags, so I can bake fresh blueberry muffins all year 'round. Other fruits work well, too.
The recipe came to me from Shrewsbury Jr. High home ec. teachers Eleanor Gaucher and Evelyn Whitcomb.
1 egg
1/2 c. milk
1/4 c. vegetable oil
1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
Preheat oven to 400. Grease muffin tin or use paper liners.
Beat egg slightly; Stir in milk and oil. Sift dry ingredients together (or combine in another bowl, if you don't want to sift them.) Stir dry ingredients into egg/milk mixture just until the flour is incorporated...The batter should still be lumpy. Gently fold in fruit, if desired.
Spoon batter into prepared muffin tin. Bake until light golden brown.
Yield: About 10 muffins
The recipe came to me from Shrewsbury Jr. High home ec. teachers Eleanor Gaucher and Evelyn Whitcomb.
1 egg
1/2 c. milk
1/4 c. vegetable oil
1 1/2 c. flour
1/2 c. sugar
2 tsp. baking powder
1/2 tsp. salt
Preheat oven to 400. Grease muffin tin or use paper liners.
Beat egg slightly; Stir in milk and oil. Sift dry ingredients together (or combine in another bowl, if you don't want to sift them.) Stir dry ingredients into egg/milk mixture just until the flour is incorporated...The batter should still be lumpy. Gently fold in fruit, if desired.
Spoon batter into prepared muffin tin. Bake until light golden brown.
Yield: About 10 muffins
Wednesday, May 5, 2010
Chicken Parm (The easy way)
I don't really like to measure things or keep track of everything I do while cooking so here's my version of a recipe...
Beat one egg in a bowl or shallow dish. Take anywhere from 3 to 6 chicken breasts, dip each breast into the beaten egg and then roll it in bread crumbs. Now, you could use Italian bread crumbs or you could use plain bread crumbs and put Italian seasoning in it like I usually do. OR you could get really crazy and buy Italian croutons and crush them as best you can, which I recently had to do while in Florida because the grocery store didn't have bread crumbs. (It still turned out great!) Then you place the chicken breasts in the baking pan you own which will fit the number of chicken breasts you chose to use and cover with an indiscriminate amount of sauce. I buy a jar with 24 oz. and use about 3/4 of it but if you really like sauce use the whole thing or use less if you aren't a red sauce fan. Really this is all about you at this moment. Bake for 35 - 40 minutes in pre-heated oven at 350 degrees. (You are probably wishing right now that I had already told you to pre-heat the oven, but that's not how I roll: so deal with it.) Then put some mozzarella cheese on the top and put back in the oven for 15 - 20 more minutes. Usually, I use one of the Italian shredded cheese bags because I like the mixture of cheeses, but you should feel free to use whatever you have on hand. This is now done and hopefully, you have also put some pasta in boiling water well before it was finished, otherwise you are going to be waiting for another 20 minutes in order to start eating.
*I really like garlic too so sometimes I put some garlic powder in the bread crumb mixture or I add in some garlic salt at the end. Just adds a little pep to the dish.
Hope you enjoy a stress free meal and eat heartily!
Beat one egg in a bowl or shallow dish. Take anywhere from 3 to 6 chicken breasts, dip each breast into the beaten egg and then roll it in bread crumbs. Now, you could use Italian bread crumbs or you could use plain bread crumbs and put Italian seasoning in it like I usually do. OR you could get really crazy and buy Italian croutons and crush them as best you can, which I recently had to do while in Florida because the grocery store didn't have bread crumbs. (It still turned out great!) Then you place the chicken breasts in the baking pan you own which will fit the number of chicken breasts you chose to use and cover with an indiscriminate amount of sauce. I buy a jar with 24 oz. and use about 3/4 of it but if you really like sauce use the whole thing or use less if you aren't a red sauce fan. Really this is all about you at this moment. Bake for 35 - 40 minutes in pre-heated oven at 350 degrees. (You are probably wishing right now that I had already told you to pre-heat the oven, but that's not how I roll: so deal with it.) Then put some mozzarella cheese on the top and put back in the oven for 15 - 20 more minutes. Usually, I use one of the Italian shredded cheese bags because I like the mixture of cheeses, but you should feel free to use whatever you have on hand. This is now done and hopefully, you have also put some pasta in boiling water well before it was finished, otherwise you are going to be waiting for another 20 minutes in order to start eating.
*I really like garlic too so sometimes I put some garlic powder in the bread crumb mixture or I add in some garlic salt at the end. Just adds a little pep to the dish.
Hope you enjoy a stress free meal and eat heartily!
Monday, March 8, 2010
Quick Chicken and Broccoli Peanut Pasta
Quick Chicken and Broccoli Peanut Pasta
(Got this recipe from a cooking blog)
This dish is not overwhelmingly too "peanutty". It's just right.
1 tsp olive oil
2 small or 1 large chicken breast, 8-10oz total
1/4 cup chopped green onion
1 clove garlic, minced
1tsp ground ginger
8oz whole grain pasta, such as Ronzoni Healthy Harvest
10oz package frozen chopped broccoli
pinch of crushed red pepper
1 cup chicken broth
2 tbsp natural creamy peanut butter
1 tbsp light soy sauce
1 tbsp agave nectar or honey (I use honey)
fresh chopped cilantro, for garnish
Bring a pot of water to a boil and cook the pasta according to package directions. When there are about 5 minutes remaining, add the frozen broccoli. Drain and set aside.
Meanwhile, blend together chicken broth, peanut butter, soy sauce, and honey until smooth.
Heat the olive oil in a skillet over medium heat. Cut the chicken breast into bite-size chunks and season with salt & pepper. Add the chicken to the pan and brown on all sides; remove from pan. Add scallions and garlic, cook one minute more. Add ginger and red pepper; cook for about 30 seconds more. Add the sauce and the chicken to the skillet with the onions, garlic, ginger and pepper. Simmer over medium-high heat for 3-5 minutes, until thickened. Toss with drained pasta and broccoli and heat through. Serve with fresh chopped cilantro.
(Got this recipe from a cooking blog)
This dish is not overwhelmingly too "peanutty". It's just right.
1 tsp olive oil
2 small or 1 large chicken breast, 8-10oz total
1/4 cup chopped green onion
1 clove garlic, minced
1tsp ground ginger
8oz whole grain pasta, such as Ronzoni Healthy Harvest
10oz package frozen chopped broccoli
pinch of crushed red pepper
1 cup chicken broth
2 tbsp natural creamy peanut butter
1 tbsp light soy sauce
1 tbsp agave nectar or honey (I use honey)
fresh chopped cilantro, for garnish
Bring a pot of water to a boil and cook the pasta according to package directions. When there are about 5 minutes remaining, add the frozen broccoli. Drain and set aside.
Meanwhile, blend together chicken broth, peanut butter, soy sauce, and honey until smooth.
Heat the olive oil in a skillet over medium heat. Cut the chicken breast into bite-size chunks and season with salt & pepper. Add the chicken to the pan and brown on all sides; remove from pan. Add scallions and garlic, cook one minute more. Add ginger and red pepper; cook for about 30 seconds more. Add the sauce and the chicken to the skillet with the onions, garlic, ginger and pepper. Simmer over medium-high heat for 3-5 minutes, until thickened. Toss with drained pasta and broccoli and heat through. Serve with fresh chopped cilantro.
Friday, February 26, 2010
Buffalo Chicken Dip
Ingredients:
3 chicken breasts (I use a 1lb of chicken)
1 block of softened cream cheese
1 bottle of lite bleu cheese (I use the brand Marie's or Marzetti's that are found in the veggie aisle)
1/2- 3/4 bottle of Frank's Buffalo Sauce (the amount depends how much heat you want)
Shredded Cheddar cheese to sprinkle on top (don't use a lot or the grease will pool around the top)
Directions:
- Boil the chicken breasts on medium temp for 30- 40 mins. The water should be at a simmer.
- When the chicken is ready it should be slightly tender so you can shred it with a fork.
- Once the chicken is shredded, add all the ingredients except the cheddar and mix it all together.
- Pour into a dish and bake for 20 min. or until the cheese has melted at 350 degrees.
I serve it with tortilla chips.
3 chicken breasts (I use a 1lb of chicken)
1 block of softened cream cheese
1 bottle of lite bleu cheese (I use the brand Marie's or Marzetti's that are found in the veggie aisle)
1/2- 3/4 bottle of Frank's Buffalo Sauce (the amount depends how much heat you want)
Shredded Cheddar cheese to sprinkle on top (don't use a lot or the grease will pool around the top)
Directions:
- Boil the chicken breasts on medium temp for 30- 40 mins. The water should be at a simmer.
- When the chicken is ready it should be slightly tender so you can shred it with a fork.
- Once the chicken is shredded, add all the ingredients except the cheddar and mix it all together.
- Pour into a dish and bake for 20 min. or until the cheese has melted at 350 degrees.
I serve it with tortilla chips.
Bacon & Tomato Cups
Ingredients:
8 slices bacon cooked and crumbled
1 medium tomato diced
1/2 small onion diced
1 can grand biscuits
3/4 cup mayo
1 tbsp fresh basil chopped
4 1/2 oz. shredded swiss cheese (whole bag)
-Mix everything but biscuits together.
-Cut each dough circle into 3 pieces like a peace sign.
-Put dough in small muffin tin. Press in the bottom.
-Spoon an oversized spoonful in, do not pinch or cover top. Bake 10-12 min at 375.
8 slices bacon cooked and crumbled
1 medium tomato diced
1/2 small onion diced
1 can grand biscuits
3/4 cup mayo
1 tbsp fresh basil chopped
4 1/2 oz. shredded swiss cheese (whole bag)
-Mix everything but biscuits together.
-Cut each dough circle into 3 pieces like a peace sign.
-Put dough in small muffin tin. Press in the bottom.
-Spoon an oversized spoonful in, do not pinch or cover top. Bake 10-12 min at 375.
Wednesday, February 24, 2010
Chicken Chili for a Chilly Day!
Chicken Chili
Ingredients:
4-6 chicken breasts
2-3 stalks of celery
2 carrots
1 large onion-chopped
4 or 5 hot peppers-diced (NO SEEDS)
8 cloves of garlic-pressed
Oil to coat onion, pepper, and garlic
4-5 cans of Cannellini beans or other white bean (with most of the juice)
chicken broth
cumin
cilantro
grated Monterey Jack cheese
Boil chicken breasts with celery and carrots, salt and pepper
Remove chicken breasts, celery and carrots
Chop chicken and throw in a big pot
Add chopped celery and carrots
Saute onion, hot peppers, and garlic in oil until glossy
Add white beans and most of the juice to big pot (all the juice is too much liquid)
Add 2 cups chicken broth to big pot
Add 1 TBSP cumin to big pot
Add 1 TBSP cilantro to big pot (If you want your chili hotter, add a tsp of cayenne)
Add onion, hot peppers, and garlic concoction to big pot
Simmer in big pot with lid on for 45 minutes or longer. (To thicken more, simmer for a bit with the lid off.)
Serve with grated monterey jack cheese
Eat! It is even better on day 2.
Ingredients:
4-6 chicken breasts
2-3 stalks of celery
2 carrots
1 large onion-chopped
4 or 5 hot peppers-diced (NO SEEDS)
8 cloves of garlic-pressed
Oil to coat onion, pepper, and garlic
4-5 cans of Cannellini beans or other white bean (with most of the juice)
chicken broth
cumin
cilantro
grated Monterey Jack cheese
Boil chicken breasts with celery and carrots, salt and pepper
Remove chicken breasts, celery and carrots
Chop chicken and throw in a big pot
Add chopped celery and carrots
Saute onion, hot peppers, and garlic in oil until glossy
Add white beans and most of the juice to big pot (all the juice is too much liquid)
Add 2 cups chicken broth to big pot
Add 1 TBSP cumin to big pot
Add 1 TBSP cilantro to big pot (If you want your chili hotter, add a tsp of cayenne)
Add onion, hot peppers, and garlic concoction to big pot
Simmer in big pot with lid on for 45 minutes or longer. (To thicken more, simmer for a bit with the lid off.)
Serve with grated monterey jack cheese
Eat! It is even better on day 2.
Friday, February 12, 2010
More Staff Breakfast Recipes
Great idea, Doreen, posting that amazing french toast recipe. Here's another staff breakfast favorite:
Sausage and Cheese Strata
Ingredients:
10 slice of bread cubed
2 lbs. breakfast sausage
2 cups grated cheddar cheese
10 eggs
2 ½ cups milk
1 tsp. salt
black pepper
Brown ground sausage and drain. Place cubed bread in bottom of greased 9X13 pan. Spoon drained sausage over bread. Sprinkle cheese over sausage. Beat eggs and milk together, add salt and pepper. Pour egg and milk mixture over bread, sausage, and cheese. Cover pan, and place in refrigerator over night.
In the morning, bake at 350o for 45 to 50 minutes, or until set. Cook uncovered for a few minutes to melt all cheese and to lightly brown.
Meets all my criteria for EASY, EASY, EASY!
Sausage and Cheese Strata
Ingredients:
10 slice of bread cubed
2 lbs. breakfast sausage
2 cups grated cheddar cheese
10 eggs
2 ½ cups milk
1 tsp. salt
black pepper
Brown ground sausage and drain. Place cubed bread in bottom of greased 9X13 pan. Spoon drained sausage over bread. Sprinkle cheese over sausage. Beat eggs and milk together, add salt and pepper. Pour egg and milk mixture over bread, sausage, and cheese. Cover pan, and place in refrigerator over night.
In the morning, bake at 350o for 45 to 50 minutes, or until set. Cook uncovered for a few minutes to melt all cheese and to lightly brown.
Meets all my criteria for EASY, EASY, EASY!
Company French Toast
Since my French Toast seemed to be such a hit at the Staff Breakfast thought I would share it with you!
Company French Toast
1 stick of butter
3/4 cup granulated brown sugar
12 pieces of white bread crust on
5 eggs
3/4 cup milk
cinnamon
In a 9/13 pyrex pan melt butter in microwave. Add brown sugar and spread evenely. Layer bread by two to fill pan. Wisk eggs and milk pour over bread, then sprinkle with cinnamon. Cover and refridgerate overnight.
Preheat oven to 350 degrees and cook for 1/2 hour. Reduce heat to 325 degrees and continue to cook for 5 more minutes.
Serve with warm maple syrup.....Enjoy!
Company French Toast
1 stick of butter
3/4 cup granulated brown sugar
12 pieces of white bread crust on
5 eggs
3/4 cup milk
cinnamon
In a 9/13 pyrex pan melt butter in microwave. Add brown sugar and spread evenely. Layer bread by two to fill pan. Wisk eggs and milk pour over bread, then sprinkle with cinnamon. Cover and refridgerate overnight.
Preheat oven to 350 degrees and cook for 1/2 hour. Reduce heat to 325 degrees and continue to cook for 5 more minutes.
Serve with warm maple syrup.....Enjoy!
Monday, February 8, 2010
Great and Easy Recipes-- My Sensational Squares
Okay. So in getting a Sherwood Sharing blog started, I thought it would be a good idea to start with something I hear rattled off in lunch room discussions hallways and even in the classroom just about daily--Great and Easy Recipes.
So to kick this off I am including my sensational square recipe of Raspberry English Matrimonials. Lately I have been making them with Huckleberry Jam that I brought back from Trout Creek, Montana. However, raspberry remains a perfect choice for just about anytime of year.
Raspberry English Matrimonials
1 Cup butter softened
2 Cups flour
1 1/3 Cups Brown Sugar
1 Cup Oatmeal
¾ Cup chopped pecans
1 Cup raspberry
Mix 1st five ingredients until crumbly.
Spread ½ of crumbly mixture over bottom of greased 9X12 baking pan.
Spread with preserves.
Top with remaining crumbly mixture.
Bake at 325 for 40-50 minutes.
Cool and cut into squares.
Eat!
Please share your sensational square recipes too!
So to kick this off I am including my sensational square recipe of Raspberry English Matrimonials. Lately I have been making them with Huckleberry Jam that I brought back from Trout Creek, Montana. However, raspberry remains a perfect choice for just about anytime of year.
Raspberry English Matrimonials
1 Cup butter softened
2 Cups flour
1 1/3 Cups Brown Sugar
1 Cup Oatmeal
¾ Cup chopped pecans
1 Cup raspberry
Mix 1st five ingredients until crumbly.
Spread ½ of crumbly mixture over bottom of greased 9X12 baking pan.
Spread with preserves.
Top with remaining crumbly mixture.
Bake at 325 for 40-50 minutes.
Cool and cut into squares.
Eat!
Please share your sensational square recipes too!
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