Chicken Alfredo Lasagna Rolls

So, I picked up a tub of Ricotta cheese. Then I didn't know what to do with it. It was almost like a Christmas miracle that this recipe came across my google reader because it was delicious. A warning though, it truly is a cheese filled delight and 1 will, more than likely, be plenty for a hungry adult. I followed the recipe exactly except the hubs is afraid of eating anything green so I left the spinach out. If I made it again, I would add it because I feel that it would break up the immense cheese flavor! I reduced the recipe by half for the two of us and that is the recipe I am posting below.

Chicken Alfredo Lasagna Rolls

Source: JennandFood

Ingredients:

Rolls

6oz. chicken breast, poached and shredded

6 oz. part skim ricotta cheese

1/4 cup Parmesan cheese

2 oz. shredded mozzarella cheese

6 lasagna noodles, cooked according to the package

Sauce

4 tablespoons

1/2 cup heavy cream

3/4 cup of Parmesan cheese

1 clove garlic, minced
shake of dried oregano

Grease 8x8 in pan with cooking spray. In a medium bowl combine the chicken, ricotta and Parmesan cheese. Spread the mixture down the center of each noodle, leaving an inch and a half at each end. Roll each noodle and place in pan.

For the sauce, melt the butter in a small sauce pan. Whisk in the cream and simmer for 5 minutes. Remove from heat and whisk in the Parmesan cheese, garlic and oregano.

Pour the sauce over each noodle. Top with the 2 oz. of shredded mozzarella cheese.

Bake uncovered at 350 for 20 minutes.

Mom's Amazing Alfredo

As much as I love to cook, I find it hard to beat anything that is made at a restaurant. One of the few items that I will only eat at home is my mom's fettuccine alfredo. No other alfredo sauce can compare. Perhaps it's the love that is stirred into every bite...or the cream cheese. I can't decide which but point is, it's amazing! This is a recipe that she has been making for years and is often a company favorite. Everyone who has tasted this glorious mixture has been astonished by the great taste.

I am not sure where this original recipe came from as it has been a family favorite for years and is ingrained into our memories, but I am guessing it's from Philadelphia Cream Cheese recipe book as that is the main ingredient.

Now for mine, as shown in the picture, I made a half batch of the sauce (just for the hubs and I) and placed it over some frozen cheese tortellini. The recipe I am listing below is the original and paired with fettuccine noodles. Take your pick of how you want to pair it, we have used penne as well, but the main message here is, YOU MUST MAKE THIS! I promise you will not regret it!

Mom's Amazing Alfredo

Source: My mom and possibly a Philadelphia Cream Cheese recipe book, once upon a time

Ingredients:

1 lb fettuccine noodles

1 (8oz) package Philadelphia Cream Cheese, softened (I used 1/3 fat and it tasted just as good, shhh don't tell my mom)

1 stick margarine

1/2 cup milk

3/4 cup grated Parmesan cheese

Directions:

In a medium saucepan cook fettuccine noodles in boiling water until tender, drain.

In a small saucepan melt margarine and cream cheese until combined. Add milk and parmesan cheese. Stirring constantly until bubbly. Pour over warm, drained fettuccine noodles.

Enjoy!

Cheesy Biscuit Lasagna

With the start of classes and a never-ending literature review, I have found myself with very little time left in the day. I keep getting puppy dog eyes from the hubs as he has been neglected so I am trying my hardest to stay strong with meals. It has been our only time catch up and discuss the thrilling events of our day. So in my futile attempts to multitask, I am trying to build up my repertoire of fast and easy meals. In my search to do so, I came across this little dandy on the Pillsbury website.
The original recipe calls for only tomato sauce and 9x13 inch pan but out of respect for the hubs I thought it would be easy enough to split the recipe and use some leftover Alfredo sauce on half of it. He really enjoyed it despite the slightly odd combination of hamburger and Alfredo...I'll let you be the judge on whether or not that appeals to you. Bottom line, there are options to change things up a little.
Future adaptations: I may try cooking filled, pressed and sealed biscuits on a cooking sheet and bake separately because the bottoms were a little doughy. I feel that the bottoms have a difficult time cooking when laying on the sauce. Then serve meal by placing biscuits on top of hot beef mixture.

Cheesy Biscuit Lasagna
Source: Pillsbury

Ingredients:

1 lb lean ground beef (I used 1/2 lb Jenny-O ground turkey burger)
1 jar (28oz) of tomato pasta sauce (I used 10oz of each kind of sauce in each pan as we don't like a ton of sauce)
1 teaspoon garlic powder
1 teaspoon Italian seasoning
1/2 teaspoon pepper
1 can (12 oz) Pillsburry Jr. Golden Homestyle Butter Biscuits
1 cup shredded mozzarella cheese
1/2 cup cottage cheese
1 tablespoon parsley flakes
1/2 teaspoon dried minced onion
1/2 teaspoon dried basil leaves
2 tablespoons grated Parmesan cheese (I didn't look closely enough and put shredded Parmesan on the top, which is the dark cheese on top...oops!)

Directions
1) Preheat oven to 400 degrees. In a small fry pan, cook ground beef over medium-high heat, stirring frequently, until thoroughly cooked; drain. Stir in pasta sauce, garlic powder, Italian seasoning and pepper. Reduce heat; cover and simmer 10 minutes.
2) Separate dough into individual biscuits. Press or roll each into 4-inch round. In a small bowl, mix mozzarella cheese, cottage cheese, parsley flakes, onion and basil until well blended. Place around 2 tablespoons cheese mixture on each biscuit. Fold dough in half and press edges with a fork to seal.
3. Into ungreased 9x13 in pan (or 2 8x8's) glass baking dish, pour hot beef mixture. Arrange filled biscuits on top. Sprinkle with Parmesan cheese.
4. Bake 15 to 18 minutes or until biscuits are golden brown.