Wednesday, February 2, 2011


Hope this is going to be another great sunny day... Not going outside so it does not matter how cold it is as long as it is sunny.. Today I have posted two recipes.. Andrea had a girl at her work want to know if I had a Chicken Lasagan Recipe and I had already weekly menued that I was going to do this Autumn Crockpot Chicken so I decided to post both recipes as she wanted to cook the lasagana this weekend...


2 large or 4 small chicken breasts
2 parsnips (peeled and cut in cubes)
2 carrots
1 butternut squash (peeled and cut in cubes)
1 14.5 oz. can of chicken broth

Directions: Peel and chop carrots and parsnips and place them in the bottom of the crockpot. Sprinkle with garlic (I use a teaspoon of pre-chopped garlic. ) Place chicken on top. Pour in broth. Cut squash into chunks and slice off the skin. Place on top of chicken. Sprinkle desired amounts of salt, pepper and nutmeg on top of squash and drizzle enough honey on top to lightly cover the squash. Cook on low 8-10 hours.
Here is the Lasagna Recipe.. I am not a fan of spiniach in my Lasagna so what I sometimes do is use Spinach Lasagna noodles... Whole Wheat is also a good choice..


6tbs butter, divided
1-1/2 pounds of chicken breast cut into 1-inch cubes
2 garlic cloves, minced
3/4 tps. dried tyme
1/3 cup cup all purpose flour
1/2 tps. salt
1-1/2 cups chicken broth
1 cup heavy whipping cream
8 ounces lasgna noodles, cooked and drained
2 cups (8 ounces) shredded swiss cheese
Minced fresh parsley
How to make it:
1st thing to do is cook the lasagna so that you will be able to handle it when it is time to put in the baking dish..While the lasagna is cooking start to make the sauce...
In a large skillet over medium heat, melt 2 Tbs. butter. Add chicken, garlic and thyme. Cook for about 10 minutes. Remove and set aside.
Add the remaining butter to the skillet. Stir in flour and salt until smooth; cook and stir until golden brown.
Gradually add broth and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
In a greased 13-in. x9-in. x2-in. baking dish, layer half of the cooked noodles, chicken, white sauce and cheese. Repeat layers.
Cover and bake at 350F. for 20 minutes.
Uncover; bake 20 minutes longer or until bubbly.
Let stand 15 minutes before serving. Sprinkle with parsley.
It is important to let it set for 15 minutes it makes it easier to cut and put on your plate...
Serve with a nice Caesar Salad..

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