Tuesday, October 26, 2010

White Lasagna Toss

I had a random jar of alfredo in cabinet getting ready to expire. At first I thought about using it to make a white lasagna but I didn't have any ricotta or a lot of cheese on hand. I came up with this interpretation instead.


12-16 ounces of pasta, cooked to your desired preference
1 jar Alfredo sauce
1 pound ground chicken
1 box frozen spinach, thawed and squeezed dry
4 carrots, peeled and chopped
1/4 cup sour cream
1 teaspoon Italian seasoning
1 tablespoon olive oil
1 1/2 cups shredded Italian cheese blend, divided
salt and pepper to taste


Preheat oven to 350 degrees.

In a large pan saute carrots with olive oil for about 5 minutes. Add in ground chicken, Italian seasoning, salt and pepper and cook chicken though. Stir in spinach and check seasonings.

To your cooked pasta stir in your alfredo sauce, sour cream and 1 cup of shredded cheese. When that is well combined add in the meat mixture and mix, check seasonings.

Place mixture in a 9x13 baking dish, top with 1/2 cup of shredded cheese and bake for 20-25 minutes until pasta it warmed though and cheese is melted.

One year ago: Baked Lemon Pasta

Monday, October 11, 2010

Chocolate Covered Oreo Cookie Cake

This is probably the best cake I have had that came from a box. It is fulfilling on every level. I could go on and on about it...but give it a try for yourself....TODAY! I would like to add it can be a pain to cut once the chocolate on top hardens from being refrigerated. Other than that, this cake is perfect.

From Kraft


1 box mix (2-layer size) devil's food chocolate cake mix
4 squares semi-sweet chocolate
1/4 cup (1/2 stick) butter
1 pkg. (8 oz.) cream cheese, softened
1/2 cup sugar
2 cups thawed whipped topping
12 Oreo cookies, coarsely crushed


Heat oven to 350ºF.

Prepare cake batter and bake in 2 (9-inch) round pans as directed on package. Cool cakes in pans 10 min. Invert cakes onto wire racks; gently remove pans. Cool cakes completely.

Microwave chocolate and butter in small microwaveable bowl on high 2 min. or until butter is melted. Stir until chocolate is completely melted. Cool 5 min.

Meanwhile, beat cream cheese and sugar in large bowl with mixer until blended. Gently stir in whipped topping and crushed cookies. Stack cake layers on plate, spreading cream cheese mixture between layers. Spread top with chocolate glaze; let stand until firm. Keep refrigerated.

One year ago: Lemon Risotto with Lime Basil Shrimp

Wednesday, October 6, 2010

Italian Spinach Pie

I was looking for budget friendly healthy recipes and came across this one. To be honest I wasn't sure about the whole cottage thing...but it came out great. It even tasted better the second day after it had time to set and flavors were able to come out. The original recipe seemed a little bland so I added some spices and I think that helps this dish a lot.

Adapted from Kraft


1 container (16 oz.) 2% cottage cheese
1 package (10 oz.) frozen chopped spinach, thawed, well drained
1 cup shredded mozzarella cheese
4 eggs, lightly beaten
4 ounces roasted red peppers, well drained, chopped
1/3 cup chopped and seeded tomatoes
1/3 cup grated parmesan cheese
1 teaspoon dried oregano leaves
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
salt and pepper


Preheat oven to 350ºF.

Mix all ingredients until well blended. Pour into greased 9-inch pie plate.

Bake 40 minutes or until center is set.