Buffalo Chicken Lasagna

2 1/2 lbs boneless, skinless chicken thighs

1 TB olive oil

28 oz tomato puree

28 oz crushed tomatoes

1 TB Italian herbs

2 tsp granulated garlic



2 lbs boneless chicken tenders

1 tsp seasoned salt

2 tsp black pepper, divided

2 TB butter

1 TB olive oil

2 medium sweet onions, sliced thin


Casseroles

In a large bowl, mix ricotta cheese, baby spinach, salt, black pepper, and garlic.  Add cooked pasta and mix well.  Place pasta mixture into 13 x 9 baking dish.  Slice tomatoes into thin slices.  Place tomatoes on top of pasta.  In a small bowl, mix panko bread crumbs and parmesan cheese, then sprinkle on top of tomatoes.  Bake at 375 for 30 minutes.

Macaroni and Cheese

1 cup frozen peas

1/2 cup milk

2 cups shredded cheddar cheese

2 cups potato chips, crushed

In a large saucepan, over medium heat, melt butter.  A flour, pepper and mustard.  Cook for approximately 5 minutes, stirring frequently, until mixture is smooth and has thickened.  Add milk, one cup at a time.  Cook for 2 - 3 minutes after adding each cup of milk, stirring frequently until sauce starts to thicken. Once all of the milk has been added, cook for an additional 2 - 3 minutes.  Add cheddar cheese and muenster cheese.  Reduce heat to medium low and cook for 10 minutes until all of the cheese is melted.  In a large bowl, mix cheese sauce into cooked macaroni.  Place macaroni mixture into a 13x9 baking dish.  In a small bowl, mix panko bread crumbs and parmesan cheese.  Sprinkle on top of macaroni and cheese.  Bake at 375 for 30 minutes.

1/2 TB minced garlic

1 tsp salt

2 cups vegetable broth

2 cups noodles

6 slices swiss cheese

Heat olive oil in a large saucepan over medium heat.  Add chicken and cook for 5 minutes, until lightly browned.  Add tomato puree, crushed tomatoes, Italian herbs, garlic, pepper and salt.  Stir well.  Reduce heat to medium low and simmer, covered, for 30 minutes.  Add buffalo sauce, stir, and cook for another 30 minutes.

Spread enough sauce over bottom of lasagna pan so it is lightly coated.  Place 4 lasagna noodles in bottom of pan. Cover noodles with 1/3 of remaining sauce, making sure that noodles are completely covered.  Layer 1/2 of ricotta cheese on top of sauce.  Sprinkle 1/2 cup mozzarella cheese on top of ricotta. Repeat layers of noodles, sauce, ricotta and mozzarella.  Place last 4 lasagna noodles on top.  Cover with remaining sauce, making sure that noodles are completely covered.  Sprinkle remaining mozzarella over the top.  Bake at 375 for 45 minutes.

French Onion Chicken Casserole

3/4 lb penne pasta, cooked

32 oz part skim ricotta cheese

9 oz baby spinach, steamed for 2 minutes

1 tsp seasoned salt

1/2 tsp ground black pepper

1 1/2 lbs elbow macaroni, cooked

4 TB butter

4 TB flour

2 tsp black pepper

2 tsp ground mustard


6 oz egg noodles, cooked

8 oz fresh mushrooms, sliced and cooked

2 (6 oz) cans solid white tuna, drained

2 (10 3/4 oz) cans cream of mushroom soup


1 tsp granulate garlic

4 plum tomatoes

1/2 cup panko bread crumbs

1/2 cup grated parmesan cheese

Mushroom Tuna Casserole

Remove tendons from chicken tenders.  Sprinkle seasoned salt and 1 tsp black pepper on chicken.  Set aside.  In large saucepan, on medium heat, add butter and olive oil.  Add onions, garlic, salt and 1 tsp black pepper.  Cook for 10 minutes, stirring frequently, until onions are translucent.  Add vegetable broth and bring to a boil.  Add noodles, reduce heat to medium low and cook for 10 minutes, or until most of the liquid is absorbed.  Put onion and noodle mixture into medium casserole dish.  Increase heat in saucepan to medium high.  Brown chicken tenders, cooking for two minutes on each side.  Place chicken tenders on top of onion and noodle mixture. Place slices of cheese on top of chicken.  Bake at 375 for 25 minutes.

In a large bowl, mix egg noodles, mushrooms, tuna, soup, peas, milk and 1/2 cup cheddar cheese.  Place mixture in 13 x 9 baking dish.  Sprinkle potato chips on top.  Top with remaining cheddar cheese.  Bake at 400 for 30 minutes.

2 cups milk

2 cups cheddar cheese, shredded

2 cups muenster cheese, shredded

1/2 cup panko bread crumbs

1/2 cup grated parmesan cheese



2 tsp ground black pepper

2 tsp salt

12 oz buffalo wing sauce

12 lasagna noodles, uncooked

2 lbs ricotta cheese

2 cups shredded mozzarella 


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