more recipies

Been trying new things so here are the latest recipes that turned out great.

Crock pot Lasagna
Original recipe found here.

Brown:
1-lb. lean ground beef or turkey
1/2 cup chopped onion
1 clove of garlic, minced

Drain then add:
1 jar (26-28-ounces) spaghetti sauce

Start with a 1/2 cup of sauce on the bottom of the slow cooker then layer:
2-3 no-boil lasagna noodles (will have to crack them and arrange how you can to make them cover a complete layer
1/3 of a jar of Alfredo Sauce
1/3 cup shredded mozzarella cheese
1/3 of the meat sauce
Repeat until you get at least 3 layers or you run out of sauce.

Sprinkle Parmesan cheese and extra mozzarella on top.

Cover and cook on LOW for 3-4 hours (Any longer than this and it will burn).

This looks messy when you serve it but tastes really good.


Winger Sticky Fingers
Original recipe found here.

It's been too long for me to say whether these really taste like wingers or not, but they were good, and had plenty of sauce left over. I think next time I'd bake more chicken and use the left overs in a buffalo chicken salad.

Slice:
2 boneless skinless chicken breasts into 6-8 strips
In 3 separate bowls combine:
½ c flour
salt and pepper
1 egg
½ c milk
2 cups panko bread crumbs
seasoned salt
Dip each strip in the flour, then egg wash, then bread crumbs.
Bake the strips for 25-30 minutes at 350* on a greased baking sheet.
While the chicken is baking combine all the ingredients for the sauce together and set aside.
3/4 cup Franks Hot Sauce (HAS to be Franks! - I used the buffalo flavor because I had left over from making soup last week)
1-1/2 cups brown sugar
1/4 cup water
2 Tbsp. Honey
When the chicken is done baking, pour sauce over each chicken tender.

True to their name they were sticky, but delicious.


Chicken in Basil Cream Sauce
The original recipe can be found here.

Dip
4 chicken breasts into
1 c milk
followed by
1 c italian bread crumbs
Sautee in
1/4 cup margarine (flip after 5 minutes)
Then finish cooking/keep warm in a 350* oven in a covered baking dish

To the same skillet add:
1 c chicken broth
1 c half and half
1 tsp dried basil
1/8 tsp pepper
pinch of salt
Stir to loosen up the bits stuck to the bottom of the pan.

Bring to a boil, and then reduce heat to low.

Whisk in:
1 c parmesan cheese.

I served the chicken with whole wheat pasta and peas, pouring some of the sauce over all of it. We had lots of left over sauce and I put it in the freezer to use another day. Here’s hoping it defrosts and reheats well!