Chicken Alfredo Artichoke Lasagna

Alright, so Pinterest is my new passion and I was prosing the Food section and came upon an idea.  By mixing my two favorites I can create the ultimate meal!  Lasagna and Chicken Fettuccine Alfredo!
Here is the recipe, enjoy!

Alfredo Sauce
1 pint heavy cream
1/2 cup butter
2 tbs garden vegetable cream cheese
1 cup parmesan cheese
2 tsp garlic powder
1 tsp salt
1 tsp pepper

 In a small sauce pan combine butter, heavy cream and cream cheese.

Simmer until melted, add parmesan and garlic powder

Simmer on low for 15-20 minutes, add salt and pepper

Chicken Lasagna
5 Chicken Breasts, shredded
2~6.5 oz Jar Artichoke Hearts
12 oz Baby Bella Mushrooms, chopped
4 cups shredded parmesan
2 tbs olive oil
1 cup chopped red onion
4 small tomato's
2 green onion chopped

Boil chicken, let cool and shred

Boil entire box of Lasagna

Lay flat and let cool

Saute mushrooms and onions in olive oil

Chop tomato's, artichokes and green onions

Shred the cheese

Now its time to layer!

Start with the Alfredo sauce

 Layer the Lasagna and add the alfredo sauce, next add the chicken and artichokes

Add the tomatoes, mushrooms and onions

Add the cheese and repeat layers!


Cover with foil and cook for 30 minutes in a preheated oven at 350.
Remove foil and raise temp to 400 and cook for another 10-15 minutes

Enjoy!

Getting started again, after the Hoildays

We will be back to cooking for you soon...we've all been so busy due to the holidays..stay tuned for  amazing recipes!

Whats for Dessert!

Lemon Pudding

Ingredients

• 3/4 cup sugar
• 1/4 cup cornstarch
• 2 1/2 cups milk
• 3 large egg yolks, lightly beaten
• 2 tablespoons finely grated lemon zest
• Pinch salt
• 1/2 cup fresh lemon juice
• 2 tablespoons unsalted butter, at room temperature

Directions

Whisk the sugar and the cornstarch together in a medium saucepan. Add the milk and whisk until smooth. Add the egg yolks, zest, and salt and cook, stirring frequently at first and constantly towards the end, over medium heat until thickened enough to thickly coat the back of a spoon.
Remove the pan from the heat and stir in the lemon juice and butter. Pour through a strainer into a large serving bowl or 4 individual serving dishes.
Let cool to room temperature. Chill, loosely covered, for at least 2 hours and up to 3 days, or until set and thoroughly chilled. Serve chilled.

Pork Chops with Apricot~ Almond Stuffing

I first grabbed this receip from one of my sisters magazines, when we were in the car heading to Sacrameto, for a girls trip.
We tried it tonight with some fresh pea's, although I do think this would have been better with chicken.  It was still good with Pork,  I just feel that Pork can be a tougher meat, but I love the flavor!  You will also have to excuse my photography, I dont have a good camera, so the pictures come out kinda lame. Anyway here it is!

Pork Chops with Apricot ~ Almond Stuffing

3 ounces of dried apricots, coursely chopped
2 ounces almonds, coursely chopped
1/4 cup corsely chopped parsley
2 tbsp extra virgin olive oil
4 bone-in Pork Chops
1 cup chicken stock
2 tsp red-wine vinegar

1. mix together apricots, almonds, parsley, and 1 tbsp oil. season with salt and pepper. cut a 2 inch slit into the side of each pork chop, cutting through to the bone to form a pocket. fill each pocket with 2 tbsp stuffing and press flat. season with salt and pepper.
2. Heat remaining tbsp oil in a large skillet over high heat, sear pork until brown, about 3-4 minutes per side. add 1/2 cup chicken stock. reduce heat to low and cover, simmer until cooked through about 6-8 minutes. Transfer pork to plates.
3. Add remaining 1/2 cup stock to skillet and raise temperature to high and simmer, scraping up the brown bits, let sauce thicken, about 5-7 minutes. add vinegar, simmer for 30 seconds. strain sauce through a fine strainer and drizzle over pork.
Serve!
Let me know what you think!

Dinner Club

We meet once a month. Right now there is 6 of us. We each take turns hosting, the hostess does the entree. One girl will bring the appitizer, the other will bring a soup or salad and the other brings dessert and the remaining girls will bring wine.  The hostess will choose a theme and we all follow that theme in our dish! The idea is to come up with an receipe that you have never made before. It's a great time always and a wonderful bonding experience!

 Check out my tab on dinner club for great new receipes!

Here we are!

 

Heres are men enjoying dinner on one of the few times we invite them along

No Carb Diet! I must be kidding!

Oh Man! Today starts my no carb diet, to jump start my weight loss in hopes for looking great on ThanksGiving. This is going to be a real challange due to the fact that I LOVE mexican food! LOVE IT, LOVE IT, LOVE IT!
Today, I had coffee, cant live without that. For lunch it was a salad from CheeseCakes, where I found a dead ladybug half way through!

Then later tonight I had sauted' shrimp with back beans and zucchini....and, of course I was hungry a few minutes later. So I allowed myself some red grapes and peanuts. Joy!

Wish me luck...1 day down 9 days to go!

Ashland

I am so excited! It's late hunting (Bow) season in Ahsland for Kevin, so what does that mean for me? SHOPPING!!! and eating and drinking wine.....stay tuned I will post pictures of great food and fun places to shop!