White Chicken Lasagna

My family really loves lasagna; in my opinion my husband makes the best traditional lasagna I have ever had.  But, I really wanted to try white lasagna, when it comes to pizza I am a bigger fan of the white sauce over the red so I figured white sauce lasagna must be good too.  I think this was a great recipe but I would have liked a little more sauce so next time I will up the milk by another 1/2 c and also maybe instead of just using milk I might change to half and half for a more creamier sauce.  Other than that this lasagna really did taste wonderful, it was a very nice change from the traditional lasagna I am used to.

• 2 C. - Boneless Skinless Chicken (I used a store bought rotisserie chicken)
• 1 14oz. - Can Artichoke Hearts (chopped)
• 1/2 C. - Chopped Sun-Dried Tomatoes (I used some packed in herbs and olive oil)
• 8 oz. - Package Mozzarella Cheese (shredded)
• 1/2 C. - Parmesan Cheese (grated)
• 2 8oz. - Cream Cheese (softened)
• 1 C. - Milk (or 1 1/2c. half & half)
• 1 Tbs. - Garlic (minced)
• 2 Tbs. - Chopped Basil (I used the kind in a squeeze tube)
• 12 - Lasagna Noodles (cooked)

SIDE NOTE ON NOODLES: (generally we don’t cook the noodles first, but being not enough liquid to cook properly, it would be best to cook at least half way through, too ensure being done)

Heat oven to 350 degrees

Combine the chicken, artichokes, tomatoes, 1 c. mozzarella and the Parmesan.  Beat the cream cheese, milk and garlic with a mixer until well blended and smooth, then stir in the basil.  Mix half of the sauce with the chicken.  Spread half of the remaining sauce in the bottom of a 13x9 baking dish: cover with 3 of the noodles and 1/3 of the chicken mixture.  Repeat layers of noodles and chicken two more times then top with the remaining sauce and mozzarella cheese.  Cover with foil and bake for 25 minutes or until heated through. Remove the foil and place under the broiler until brown and gooey.  Remove from the oven and let stand for 5 minutes before cutting.

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Spicy Meatball Ravioli Soup

During the cold, wet, and windy fall and winter months we really love to make a thick and hearty soup for dinner. This last Sunday I made soup in the slow cooker, I simply love anything that I place into the slow cooker and walk away while it does amazing things to the items you have placed inside. I found this recipe on Brandie's site, The Country Cook. I did however make a few changes to the ingredients to make it more our own. This soup went really well with the pumpkin cornbread that we posted last Sunday, but just some crusty bread or soft dinner rolls would have been great as well.

1 Lbs. - Frozen Mini Meatballs
1/2 Lbs. - Buitoni Frozen Braised Beef & Sausage Ravioli
32 oz. Box - Beef Stock
2 (15.5oz.) Cans - Cannellini Beans (do not drain)
1 (14.5oz.) Can - Italian Diced Tomatoes (do not drain)
1 Small - Onion (minced)
2 Tbs. - Garlic (minced)
1/2 Tbs. - Italian Seasoning
1/2 Tsp. - Celery Salt
1 Tbs. - Johnny's Garlic Seasoning (or garlic powder)
1 Tbs. - Dried Parsley
1/4 Tsp. - Red Pepper Flakes
1/2 C. Heavy Cream
Parmesan Cheese
Corn Starch

Pour the beef stock into the crock pot and add the beans, diced tomatoes, onion, garlic, and all seasonings. Stir to combine, and then add in the meatballs; turn the slow cooker on low for 6-8 hours. About 45 minutes before you are ready for simmer stir in the ravioli and allow them to cook until tender, about 15-20 minutes. When the soup is ready, thicken with the corn starch and heavy cream, ladle into serving dishes and enjoy.

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Gnocchi Turkey Meatball Soup

My husband and I simply love to eat out at Olive Garden, we will go to enjoy the all you can eat soup, salad & bread sticks. My favorite soup has always been the Zuppa Tuscana, we have made our own version of this and posted it on our blog 11-9-2008. Even though I simply love this soup my new go to favorite is their new Chicken Gnocchi Soup. My husband and I played with this recipe and made a few changes to create our version of this delicious soup.

Turkey Meatballs:

1 Lbs. - Ground Turkey
1 C. - Honey Flavored Panko Crumbs
1 Tbs. - Minced Garlic
1 - Egg
2 Tbs. - Half & Half
1 1/2 Tbs. - Olive Oil
2 Tbs. - Parsley
1/4 C. - Parmesan Cheese
1/4 Tsp. - Cayenne Pepper
1/2 Tsp. - Johnny's Turkey Seasoning
Salt & Pepper

Mix all ingredients together and form into about a walnut sized, maybe little smaller meatballs. Pan fried on all sides just until brown, and then bake the meatballs in the oven at 350 degrees for another 20 minutes to finish cooking.

Soup Base:

4 C. - Chicken Broth
2 C. - Half & Half
1 Tsp. - Celery Salt
1 Tbs. - Chopped Garlic
1/2 C. - Shredded Carrot
1/2 C. - Diced Onion
1 Tbs. - Olive Oil
1 Tsp. - Herbs De Provance
16 oz. - Package Potato gnocchi
1 C. - Frozen Defrosted Spinach
1/2 Tbs. - Johnny's Garlic Seasoning
Salt, Pepper & Cayenne to taste

Sauté the onion, carrot, and garlic in olive oil until tender and translucent. In a soup pot, add the broth, half & half, sauté veggies, and all seasonings. Heat to a rolling boil then add the gnocchi and gently boil for 4 minutes. Turn the heat down to a simmer and add the spinach and cooked meatballs simmer for an additional 5 minutes. If the soup is not the consistency you like, simply thicken with a corn starch slurry.

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Lasagna Soup

This last week in Beaverton has been a frigid one for sure; we have had snow and extremely cold temps down in the mid teens with the wind. We have been trying so hard to stay warm on the outside as well as the inside, so what better way than some hearty comfort food. To us there is nothing more hearty and comforting than a big dish of fresh hot cheesy lasagna, we really wanted all the same flavors but in a great deal of less time. We took the components of great lasagna and turned it into a great bowl of soup. This soup did the trick, it warmed us up heart, body, mind, and soul....it was amazing.

• 1/2 Lbs. - Fafalle Pasta (cooked about 1/2 way)
• 1 Jar 26 oz. - Garlic Onion Pasta Sauce
• 1 Lbs. - Ground Beef (cooked)
• 2 C. - Beef Broth
• 2 1/2 C. - Water
• 1 Tbs. - Oregano (dry)
• 1/2 Tbs. - Salt
• 2 Tbs. - Italian Seasoning
• 2 Tbs. - Steak Seasoning
• 7 oz. - Ricotta Cheese
• 1 Tbs. - Parsley
• 1/2 Tsp. - Pepper
• 1 - Egg
• 1/4 C. - Parmesan Cheese

In a soup pot, add the ground beef, beef broth, pasta, pasta sauce, water and seasonings. Cook over medium high heat for about 20 minutes. While the soup cooks, in another bowl mix together the ricotta, parmesan, parsley, pepper and egg. After the 20 minutes of the soup cooking stir in the ricotta mixture and cook for another 10 minutes, stir to combine the cheese mixture well. Serve this soup alongside a salad and crusty garlic bread just like it was a big dish of lasagna.

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