Sunday, October 18, 2009

Menu Planning Week Ending 10.25.09

This week, it is Halloween all the time. Getting ready for Halloween party and finally finishing the curtains. My students are on fall break and going to finish up the garden.

Sunday: Quiche and Spring Salad Mix
Monday: Beef Stew
Tuesday: Teriyaki Pork Tenderloin, Mashed Potatoes and Sauteed Green beans
Wednesday: Church
Thursday: Tuna Melts with cut up veggies
Friday: Chicken Spinach Lasagna
Saturday: Baked Ham, Garlic Potatoes and Grilled Asparagus

Need:

Beef Stew meat
Pork Tenderloin
Celery
Carrots
Broccoli
Chicken
Ham
Asparagus

Have:

Potatoes
Green Beans
Tuna
Quiche
Spinach
Lasagna noodles


Chicken Spinach Lasagna



Source

Ingredients

• 1 (8 ounce) package lasagna noodles
• 2 cups heavy cream
• 1 (10.75 ounce) cans condensed cream of mushroom soup
• 1 cup grated Parmesan cheese
• 1/4 cup butter
• 1 tablespoon olive oil
• 1/2 large onion, diced
• 4 cloves garlic, sliced
• 5 mushrooms, diced
• 2 roasted chicken breasts , shredded
• salt and ground black pepper to taste
• 1 cup ricotta cheese
• 1 bunch fresh spinach, rinsed
• 3 cups shredded mozzarella cheese

Directions

1. Preheat oven to 350 degrees F. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 8 to 10 minutes, or until al dente. Drain, and rinse with cold water.
2. In a saucepan over low heat, mix together heavy cream, cream of mushroom soup, Parmesan cheese, and butter. Simmer, stirring frequently, until well blended.
3. Heat the olive oil in a skillet over medium heat. Cook and stir the onion in olive oil until tender, then add garlic and mushrooms. Mix in the chicken, and cook until heated through. Season with salt and pepper.
4. Lightly coat the bottom of a 9x13 inch baking dish with enough of the cream sauce mixture to coat. Layer with 1/3 of the lasagna noodles, 1/2 cup ricotta, 1/2 of the spinach, 1/2 the chicken mixture, and 1 cup mozzarella. Top with 1/2 the cream sauce mixture, and repeat the layers. Place the remaining noodles on top, and spread with remaining sauce.
5. Bake 1 hour in the preheated oven, or until brown and bubbly. Top with the remaining mozzarella, and continue baking until cheese is melted and lightly browned.

4 comments:

  1. Catching up with you Cynthia. Sorry I am so far behind. What time are you serving dinner? Chuckle!

    Love the but(s)...

    Have a breathtaking week. TTFN ~ Marydon

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  2. Sounds delicious girl! I will have to make the chicken lasagna when my husband is out of town. He won't eat anything with boiled chicken in it...can you imagine? That little quirk completely cuts out most casseroles. My boys will love it though!

    We had Fall Break last weekend. I went to San Antonio to visit one of my really good friends. It was so much fun!

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  3. Gulp, this sounds so amazing! Wish I weren't on a diet :-( But I'm going to try this next time I "fall off the wagon" shhhh

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Cynthia