Cajun Chicken Lasagna

 I love lasagna and when I say I love lasagna, I mean I would probably marry it if it were possible. I love traditional lasagna with it yummy ricotta cheese and tomato sauce laden with meat. I love eggplant lasagna, spicy Indian lasagna, Alfredo lasagna, if you name it lasagna, I will very likely fall in love with it. This little recipe was no different. Prepare to love it!

 

 

Cajun Chicken Lasagna

 

 

2 large boneless skinless chicken breast, sliced thin

1 lb smoked sausage ( any kind you like), sliced in 1/2 length wise then into small pieces

1 medium onion, diced*

1 medium green bell pepper, diced*

2 tsp. garlic powder

2 tsps. Cajun seasoning

1 tsp. ground sage

2 jars Alfredo sauce

2 cups mozzarella cheese, shredded

1 box oven ready lasagna noodles

 

 

 

Place the chicken and the sausage in a small amount of olive oil in a large skillet. Cook until chicken is no longer pink. Add onions, peppers, garlic, Cajun seasoning & sage to chicken. Cook until onions are tender.

 

Pour 1 jar of the Alfredo sauce into the skillet with the chicken mixture. Stir well and heat throughout.

 

Spray a 13x9 baking dish with non-stick spray. Place 4 uncooked lasagna noodles in the bottom.

 

Spoon 1/2 the meat mixture on top of the noodles. Place another layer of noodles then the rest of the meat, ending with noodles.

 

Pour the remaining jar of Alfredo sauce on top of the noodle and then cover with the cheese.

 

Cover dish with foil sprayed with non-stick spray and bake at 350 for 1 hour.

 

 

* you can always use frozen Season Blend veggies which are a mixture of onions, peppers and celery in place of the onions and peppers. Just thaw and drain it 1st, using about a cup and a 1/2 of the product.

 

Here's a pic of the meat mixture..YUMMY!!!

 

Here it is fresh out of the oven! I have to say, non-stick foil is my new favorite thing!

 

 

Eat your heart out y'all!

 

 

 



Hello Summer Veggies!

Discovered this recipe on Pintrest and thought it was just what we needed to enjoy a new twist on our normal Summer veggies.

I made a few minor changes to suit my family and it turned out really well. 

What I like about this recipe is you can use any veggie you have, tomato, eggplant just whatever!

Try this one out next time you have some squash or zucchini laying around. You won't be disappointed!

 

 

 

Summer Veggie Bake

 

2 to 3 medium yellow summer squash, sliced thin

2 to 3 medium zucchini, sliced thin

2 to 3 medium russet potatoes, sliced thin

1 medium onion, diced

3 tbsp olive oil

1 cup shredded Parmesan cheese (any cheese really)

garlic powder (or fresh) to taste

Nature Seasoning (to taste)

Thyme (to taste)

 

 

 

Take a 13x9 baking dish and spray it with non-stick spray & set it aside.

 

In a skillet, cook the onions with the olive oil and the garlic, until just translucent.

 

Place in the bottom of the prepared baking dish.

 

 

While your onions are cooking, slice up your veggies like so:

 

Start layering the veggies in the pan on top of the onions by creating vertical rows like this:

Once you get all the veggies in, sprinkle with the thyme & the Nature Seasoning generously.

 

 

 (You can use salt & pepper, Cajun seasoning, whatever you like instead of the Nature Seasoning. Also, if you layer for a while and then flip your pan around, raise up the 1st layer, you can add more to the dish so it is nice and full!)

You will end up with a pan that looks like this when you are done:

 

At this point, you will cover the dish in foil and bake at 400 degrees for 30 to 45 minutes. It really depends on how full the pan is and how thinly your veggies are sliced as to how long you will need to bake it.

When the veggies are tender, remove the foil, sprinkle on the cheese and bake another 10 minutes or so until the cheese has just started to brown.

 

All that's left is to enjoy this yummy Summer goodness!

 

 

 



Trashy Tots...Oh Yeah!!!

While watching The Chew one day, I discovered this little gem of a recipe and just knew The Herd had to try it!

I mean, its tater tots, cheese, bacon and brown sugar! That's basically 4 out of 5 food groups right there! (Just kidding, I do know what the actual food groups are!)

With Sarah's Sweet 16 coming we decided to try them out on her party guest and there was not a tater tot to be found at the end of the night so I'd say they were a winner!

We have made a few preparation modifications to the original recipe but the taste is the same

Without further delay, may I present the only appetizer you will ever need again :

 

Trashy Tater Tots

 

1/2 a bag of tater tots, thawed to room temp

1 8oz pkg cheddar cheese cubes, cut into 3rds

Hot sauce ( now we left this out but if you want a kick to them, add it!)

1 lb of thin sliced bacon, cut into 3rds. (Bacon stretches)

1/2 cup brown sugar

toothpicks

 

 

Heat your oven to 375. Line a cookie sheet with heat duty foil.

 

Cut a small slit in each tater tot and place a piece of the cut cheese (insert joke here) in the opening. Dash the hot sauce on the tot here if you want to add some spice. If not, wrap the tots in a piece of the bacon. Secure with a toothpick, then roll each tot in the brown sugar.

 

Place tots on your cookie sheet and bake about 15 to 20 minutes, flipping tots half way through baking.

 

Serve warm.

 

 

Here are Erin, Sarah and their friend Ryan making these beauties the day of Sarah's Sweet 16!