Cheesy Chicken and Asparagus Lasagna

I used the no boil noodles, and used extra asparagus in each layer. Yield: 6 Ingredients 12 lasagna noodles Hot water 1 teaspoon canola or olive oil (5 mL) 3 boneless skinless chicken breasts (450 g), cut in chunks 1 teaspoon prepared garlic (5 mL) Fresh ground pepper to taste 1 can mushrooms (drained but reserve liquid) 1 onion, slivered 1 can (10 oz 284 mL) cheddar cheese soup 1 soup can filled with 1% milk 1 teaspoon Mrs. Dash Italian Seasoning (5 mL) 1/2 cup grated low-fat Parmesan cheese (125 mL) 1 1/2 cups grated part-skim mozzarella cheese (375 mL) 6 pieces of fresh asparagus 1 bag of Caesar salad Aluminum foil Directions 1. Preheat oven to 375 F (190 C). 2. Submerge lasagna noodles in hot water (use a large cookie sheet with edges). Once you fill one layer, alternate direction of noodles on second layer. Let stand. 3. Heat oil in a nonstick fry pan or wok. 4. Add chicken. Add garlic, pepper, onions and mushrooms. 5. Saute until onion softens. 6. Stir soup in a separate bowl (gradually stir in milk and spice). 7. Rinse the starch off the noodles. 8. Spread a few tablespoons of cheesy liquid over bottom of an oven-safe cake pan. 9. Layer in this order: 1/3 noodles, 1/3 chicken mixture, 1/3 sauce, 1/3 Parmesan cheese and 1/3 mozzarella. Repeat layers two more times. 10. On the third layer, scatter pieces of asparagus all over the top. 11. (Remember to discard bottom node of asparagus.) Drizzle the mushroom liquid evenly all over. Set aside the final layer of mozzarella. 12. Get salad ready to munch on while lasagna is cooking. 13. Cover lasagna tightly with foil, shiny side down, and bake in hot oven. Set timer for 50 minutes. 14. When timer rings, let lasagna rest for 10 minutes then uncover lasagna. Add last layer of mozzarella cheese on top. Return pan to oven and set oven to broil. Watch it very carefully as it only takes a couple of minutes to bubble up.

Spinach and Feta Casserole

THis is more like a crustless quiche really. Add some leftover cooked chicken if you wish for a more hearty meal. 3 eggs lightly beaten 2 cups cottage cheese (small curd) 1 10 oz box frozen spinach, thawed and drained 1/3 cup feta cheese zest of 1 lemon 2 cups cooked chicken (if adding) 1/4 cup butter, melted 3 tbsp flour 2 tsp dried minced onion 2 tsp dried minced garlic 1 tsp oregano dash freshly grated nutmeg Heat oven to 350 degrees. Mix all ingredients in a large bowl. Pour into a greased casserole dish. Bake uncovered for about 45 minutes until center is almost totally set.

Coronation Chicken Salad

most people who know me know that I am a true Anglophile. If I could afford it, I'd be living in London right now. I am an enormous admirer of Her Majesty Elizabeth 2. This dish was created by one of her chefs in honor of her coronation. I made it in honor of her 60th Anniversary. Long may she reign. 2 tbsp honey 1 tbsp curry powder 2 tbsp white wine 3 tbsp mango chutney (such as Major Grey's found at most grocery stores) 10 tsbp mayo 5 tbsp greek yogurt 2 pounds chicken breasts, cooked and chopped 1 tbsp dried mango, chopped fine 1/3 cup raw cashews, toasted 1 ripe peach, peeled and thinly sliced In a small pot cook honey and curry powder together for about 2 minutes, stirring constantly. Add wine and chutney (remove any large pieces of fruit). Cook for 2 more minutes. When cool, add to mayo and yogurt in a large bowl. Stir to combine. Add in chicken. Top with mango, nuts and peaches to serve.

Italian style beew with polenta

This is a great alternative to spaghetti and meat sauce. You could certainly leave out the meat for a vegi dinner. 1 cup dry coarse ground polenta 1 tsp oregano 1 tsp kosher or sea salt 2 cups water (or chicken broth) 1 cup milk 1/3 cup Parmigiano-Reggiano 1 pound ground sirloin 1 cup chopped onion 1 tsp crushed red pepper pinch kosher or sea salt 3 garlic cloves, minced fine 2 cups marinara sauce 1/2 cup fresh basil chopped grated Parmigiano Mix first 3 ingredients in a sauce pan, slowly add milk and water (or broth), whicking constantly. Bring to a boil then reduce and cook 20 minutes. Add cheese. In a large skillet, brown ground sirloin, crumbling as it cooks. Remove from pan when cooked through. Add onion to pan cook 2 minutes. Add red pepper, salt, garlic cook for 3 to 4 minutes until fragrent, but garlic is not browned. Add marinara and beef, stir to combine. Cook until piping hot. Spoon polenta into shallow bowls, top with sauce, cheese and basil.

Sesame Beef Stir fry

So easy, this can be made in the time it takes to get delivery. I served it over brown rice. 1 tablespoon grated ginger 1 tablespoon minced garlic 1 tablespoon grated orange lemon zest 2 tablespoons lower sodium soy sauce 1 tablespoon mirin (rice wine) 1 1/2 teaspoons brown sugar 1/2 teaspoon crushed red pepper 1 pound flank steak,sliced thin 8 green onions, cut into 1 inch pieces (white and light green parts only) 4 cups fresh spinach 1 tablespoon sesame seeds 1 tablespoon sesame oil Combine first 7 ingredients in a small bowl. Add beef to bowl and toss. Heat a wok or skillet on high heat. Add oil, swirl to coat. Add half the beef, cook for approx 3 minutes until browned. Remove, and repeat with the reaining beef. Remove. Add onions and cook for 1 minute. Add marinade and cook for 1 minute. return beef to the pan, warm through (1-2 minutes) add spinach and cook until wilted. Top with sesame seeds and serve.

Tequila Orange BBQ Chicken Burritos!! Served with kicked up baked beans and red cabbage slaw

YUMMMMMM! This is an easy use up for extra chicken, or poach up 2 large breasts and shred them. For the sauce: 2 chile in adobo 2 1/2 cups chicken stock 1 cup ketchup 2 tablespoons cider vinegar 2 tablesoppns dark brown sugar 2 tablespoons worchestershire sauce 2 tablespoons dark abmber maple syrup 2 shots tequila 4 cloves garlic, finely chopped 1 orange, zested and juiced 1 lime, zested and juiced Blend chilies in a food processor with 1/2 cup stock until smooth. Add chiles to a sauce pot, add remaining ingredients, including citrus zest. Bring to a boil. Reduce heat and simmer for 20-30 minutes until thickened. Add chicken to pot and cook until heated through. For the Burritos 4-6 large flour tortillas Shredded SHARP white cheddar cheese Kicked up baked beans 1 tablespoon EVOO 4 slices bacon, chopped 1/2 red onion chopped fine 1 28 oz can baked beans, I use Bush's homestyle 1/4 cup steak sauce 2 tsp black pepper Add EVOO to a large skillet. Drop in bacon and cook until crispy. Add onion. Cook until tender. Add baked beans and steak sauce. Heat until cooked through. Red Cabbage Slaw 1/2 head red cabbage, shredded 1/2 cup EVOO 1/3 cup cider vinegar 1/2 red onion grated salt and pepper Mix and chill. Drain when serving Char tortillas on a burner, or under the broiler for a few seconds. Add 1/3 cup chicken, shredded cheese, beans and slaw. Tuck and roll, cut in half to serve.

Lemon Berry "Cheese" Cake

I couldn't remember if I had posted this. It is so simple and elegant. Great to entertain with. Put the berries in the batter after putting the batter in the pans. 1 box white cake mix, prepared according to directions. Add 1 tbsp lemon juice 1 cup blueberries 1 cup raspberries 1 container mascarpone cheese 2 tbsp sugar 1 lemon, zested 1 tbsp flour powdered sugar Mix cake batter according to box, however only use the egg whites. Add 1 tbsp lemon juice. Add extra egg white if needed. Divide between 2 9 inch cake pans, greased and floured. Toss berries with flour. Drop berries evenly into the two cake pans. Bake according to package. While cake is baking, mix cheese, lemon zest and sugar. When cake is totally cooled, place 1 layer on a cake stand or plate. Top with cheese mixture. Place second cake on top and press down lightly to spread the cheese mixture to the edges. Dust with powdered sugar.