Saturday, April 16, 2011

Buffalo Chicken Lasagna

Here is another Pampered Chef recipe...made in the Deep Covered Baker. If you do not own this item, I highly recommend it! It makes things so quick and in the microwave, too! However, this one is in the oven...and takes a bit longer. :) But, overall, it cooks things very quickly!

1 (29 oz) can tomato sauce

3 cups diced cooked chicken breasts

1 medium onion, chopped

1 medium green bell pepper, diced

3 t Buffalo rub (I don't have the Pampered Chef kind, but found alternative at store)

1 container (15 oz) part-skim ricotta cheese

2 c shredded mozzarella cheese

1 egg

3 garlic cloves, pressed

1/2 t salt

9 uncooked no-boil lasagna noodles

1/2 c crumbled blue cheese (optional)

1. Preheat oven to 350 degrees. Combine tomato sauce, chicken, onion, bell pepper and rub in bowl; mix well. In another bowl, combine ricotta cheese, 1 1/2 c of the mozzarella cheese, egg, pressed garlic and salt; mix well.

2. To assemble lasagna, spread one-third of the chicken mixture over bottom of Deep Covered Baker (or whatever you have). Top with three of the lasagna noodles in a single layer, breaking noodles to fit. Press noodles into chicken mixture. Spread one-third of the ricotta mixture over noodles. Repeat layers two times. Top with remaining mozzarella cheese (or, with a combination of cheddar and monterey jack if your family eats some of your mozzarella cheese).

3. Bake, covered, 45 minutes. Carefully remove lid from baker. Continue to bake lasagna, uncovered, 15-20 minutes or until cheese begins to brown around the edges. Remove baker from oven. Sprinkle blue cheese over lasagna (unless you I did. FWIW, it tasted great w/out it); let stand, covered, 20 minutes before serving.

BBQ Bacon-Stuffed Meat Loaf

This is a Pampered Chef recipe. I have a deep dish baker that I make this in so if you do not have one, you will have to figure out how to adjust cooking times.

8 oz. fresh mushrooms

1 T vegetable oil

6 slices cooked bacon, crumbled

3 slices white sandwich bread, crusts removed

1/2 c 2% milk

1/2 c finely chopped onion

1/4 c finely chopped fresh parsley

1 egg yolk

3 T smoky bbq rub

2 garlic cloves, pressed

1/2 t each salt & coarsely ground black pepper

1 1/2 lbs 85% lean ground beef

1 1/2 c shredded sharp cheddar cheese

1/4 c ketchup

1. Thinly slice mushrooms. Heat oil in skillet over medium-high heat 1-3 minutes or until shimmering. Add mushrooms, cook, and stir 3-4 minutes or until mushrooms begin to brown. Remove skillet from heat. Set aside 1 T of the crumbled bacon. Add remaining bacon to mushrooms; mix well.

2. Meanwhile, cut bread into cubes. In bowl, combine bread, milk, onion, parsley, egg yolk, 2 T of the rub, pressed garlic, salt and black pepper; mix well. Add beef to bread mixture; mix. Place two-thirds of the meat mixture in DEEP COVERED BAKER; form into an 8 1/2 x 4 1/2 in loaf. Gently press down the center of the loaf to create a well. Sprinkle 1/2 c of the cheese in the well. Top with bacon mixture and an additional 1/2 c of the cheese. Place remaining meat mixture over filling; press to seal.

3. Microwave, covered, on HIGH 14-17 minutes or until internal temperature reaches 145 degrees in the center. Carefully remove baker from microwave using oven mitts. Meanwhile, combine ketchup and remaining rub; stir. Brush ketchup mixture over meat loaf. Microwave, covered, on HIGH 3-5 minutes or until internal temperature reaches 160 degrees in the center. Sprinkle remaining cheese and reserved bacon over top of meat loaf; let stand, covered, 10 minutes before slicing.