Tag Archives: noodles

Creamy Chicken Alfredo Lasagna

4 Mar

This morning, I was was pretty darn sure that my daughter had appendicitis. Google has made me an excellent judge of medical conditions. Her symptoms matched everything – pain in the abdomen in a specific local – typically starting at the belly-button, decreased appetite, fever, increased pain when walking. Appendicitis! Turns out…she has strep. Yes, of course. Strep…which involves the throat…not the abdomen. I still have no idea how this happened. The one thing that made me feel like a not-quite-so-crazy-mommy was that the doctor did test her for appendicitis. Everything pointed to that!!! Everything, except the fact that she could jump. That was the deal breaker. The funny thing is that he checked her throat and said it was a little red then asked her if it hurt. “No.” No? How does your belly button hurt but not your throat when you have strep? I am at a loss. But a grateful loss. I’d much rather go pick up an antibiotic at the local pharmacy than run my seven year old down to the hospital for surgery. The only downside of the situation is that I have to come to terms with the fact that I do not have a future diagnosing ailments with my degree from Google and WebMD.

Here’s something useful I got from the internet: Talk about fancy lasagna! This was really tasty and very simple to put together…and it has sun-dried tomatoes!!! Anything with sun-dried tomatoes is a winner in my book. Except maybe sun-dried tomato ice cream (you laugh, but I bet someone out there has tried to pull that off). Although I really like it a lot, it was a little heavy on the cream cheese for me. Next time, I think I’ll try it with my Lower-Fat Alfredo sauce and see which one I like better.

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Ingredients:

2 cups shredded cooked chicken breasts
1 can (14 oz.) artichoke hearts, drained, chopped
1 pkg. (8 oz.) KRAFT Shredded Mozzarella Cheese with a TOUCH OF PHILADELPHIA, divided
1/2 cup KRAFT Grated Parmesan Cheese
1/2 cup chopped drained oil-packed sun-dried tomatoes
2 pkg. (8 oz. each) PHILADELPHIA Cream Cheese, softened
1 cup milk
1/2 tsp. garlic powder
1/4 cup tightly packed fresh basil, chopped, divided
12 lasagna noodles, cooked

Directions:

HEAT oven to 350°F.
COMBINE chicken, artichokes, 1 cup mozzarella, Parmesan and tomatoes. Beat cream cheese, milk and garlic powder with mixer until well blended; stir in 2 Tbsp. basil. Mix half with the chicken mixture.
SPREAD half the remaining cream cheese mixture 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. Top with remaining noodles, cream cheese mixture and mozzarella; cover.
BAKE 25 min. or until heated through. Sprinkle with remaining basil. Let stand 5 min. before cutting to serve.

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Crockpot Spaghetti and Chicken

8 Feb

The Olympics have started! I get seriously sucked into the Olympic Games. I used to only care about the figure skating (still my favorite part…not gonna lie). The rest was uber boring to my teeny-bopper mind – but something clicked awhile back. It was probably 2002 – when the Olympics actually came to my backyard. I gained a greater appreciation for all the sports and now I really love watching every second I can. This also means that I’m watching the Olympics when I should be cooking dinner. Enter Crockpot. Sponsored by the mom’s who don’t feel like doing more than dumping dinner in a pot and letting it magically cook itself.

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Ingredients

3 lb. chicken pieces

1 (2/3 oz.) pkg. Italian salad dressing mix

4 tbsp. melted butter

1 small onion, chopped

1 garlic clove, chopped

1 (10 1/2 oz.) can cream of chicken soup

8 oz. cream cheese

1/2 cup chicken broth

1 lb. of spaghetti

Place chicken pieces in crock pot and sprinkle Italian seasoning over chicken. Sprinkle with 2 tbsp. melted butter. Cook on low for 4-6 hours. Melt 2 tbsp. butter in a saucepan and sauté onion and garlic. Add Cream of Chicken Soup, cream cheese, and chicken broth. Stir until smooth. Add this mixture to crockpot and cook on low for an additional hour. Prepare spaghetti according to package directions.

Confetti Spaghetti

28 Jan

Remember colored ketchup? It came in green and purple, blue, yellow…it threw me off. Every time I tasted it, I didn’t expect it to taste like ketchup. But it always did! Go figure. Now I can say the same for noodles. No matter what color, they still taste like noodles.

I won the Cool Mom award for dinner, and an astounded, “Mom! How did you do that?!!!” from my kids. AND it took me all of two minutes prep, and maybe ten minutes cook time. Fun for birthdays or just to add a little ‘color’ to your plate!

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Ingredients:

spaghetti noodles

water

food coloring of choice

Depending on how many colors of noodles you want, prepare separate pots of water – adding food coloring of choice to each (5-10 drops depending on how vibrant you want the colors). Add noodles and bring to a low boil. Cook until al dente. Drain excess water and place noodles on a paper towel, dabbing dry. Combine all colors of noodles and serve with sauce of choice.

*Note: If you don’t dry the noodles well the colors will bleed into each other.

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