Monday, October 31, 2011

Another Rediscovered Recipe, Chicken Lasagna Alfredo

        Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is  I look forward to seeing you at the new site!!

      Last week while I was looking through some old cookbooks and found my lost chicken chili recipe, I also rediscovered this chicken lasagna recipe.  Both were in a Pampered Chef cookbook.  Finding this lasagna recipe was really great timing for me since we were having a big birthday party at our house on Saturday.  I was already planning to make traditional lasagna, so what the heck, why not make a chicken lasagna, too?

     Well, the lasagna was a huge success!  The entire pan was gone!  I was a little sad about this because I was hoping for at least one leftover piece for lunch...but oh well.  The party was a success as well, but  I can't believe my "little" Nicole is going to be 22 and my "little" Alex is going to be 17.  They grow up so fast.

     This lasagna is actually pretty easy to make.  I did make a couple of changes from the original recipe, though.  The original calls for a jar of alfredo sauce, but I made my own (you certainly could use a 16 oz jar if you wanted).  It also called for a can of artichoke hearts (which I think would be delicious), but my family isn't crazy about them, so I put in zucchini instead.  For the cooked chicken, you can certainly use a rotisserie chicken to make things easier.

Chicken Lasagna Alfredo
Adapted From Pampered Chef 's Celebrate

  • 6 no-boil lasagna noodles (I used Trader Joe's, but Barilla also makes them)
  • 2 tbsp butter
  • 2 tbsp flour
  • 2 1/4 cups milk, divided (I used 1%)
  • a pinch of nutmeg (I used freshly grated)
  • about 3 oz of shredded 3 cheese Italian (mine was a combo of parmesan, asiago and romano)
  • salt and pepper (go easy on the salt since the cheese is fairly salty)
  • 1 tsp dried oregano leaves
  • 3 cups coursely chopped cooked chicken
  • 1/2 cup zucchini, chopped
  • 1/2 cup red bell pepper, chopped
  • 1/4 cup red onion, finely chopped
  • 2 cloves garlic, minced
  • 3 cups shredded mozzarella (I used reduced fat)
  • 4 oz crumbled feta cheese (I used reduced fat)
  • 2 cups packed fresh baby spinach

Melt butter in a large skillet over medium heat.  Once butter is melted, whisk in flour and allow to cook for a minute.

Whisking constantly, slowly add 2 cups of milk.  Continue whisking and allow to come to a bubble and cook until mixture starts to thicken.

Add nutmeg and stir in.  At this point, turn the heat off and stir in the cheese, about 1/3 at a time until it's melted.  Add salt and pepper to taste.

Set sauce aside and allow to cool.  Meanwhile, chop veggies.

In a large bowl, thoroughly combine chicken, zucchini, red pepper, onion, garlic and  mozzarella and feta cheeses

In a smaller bowl, combine sauce with remaining 1/4 cup milk and oregano.

To assemble lasagna, spread 2/3 cup of the alfredo sauce mixture in the bottom of a 9 x 13 pan.

Top with 3 lasagna noodles.

Layer half of the spinach leaves over noodles.

Top with half of the chicken mixture.

Repeat layers, starting with half the remaining sauce spread over the chicken mixture, then noodles, spinach, chicken mixture and remaining sauce.

Cover with aluminum foil and bake at 375 degrees for 45 minutes.  Remove foil and bake for an additional 15 minutes, until bubbly.  Remove from oven and let stand for 15 minutes.  Cut into 12 squares and serve.


Shared at Mandy's Recipe Box on 11/01/11
Shared at Shared at Food Corner on 11/29/11
Shared at Amee's Savory Dish on 12/-02/11

Friday, October 28, 2011

Couldn't Be Easier Mexican Two Bean Chicken Chili

         Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is  I look forward to seeing you at the new site!!

      Today's recipe is one that I had TOTALLY forgotten about.  My daughter, Kelly, had been asking me to make my chicken chili awhile ago and I had NO idea what recipe she was talking about.  I asked was it this?  No.  Was it this?  No.  I was completely stumped, until earlier this week when I was going through some old cookbooks.  I was looking through a Pampered Chef cookbook and it jumped right off the page at me!  Mexican Two Bean Chicken Chili!  Could this be the one?  A couple of days later, I was with my other daughter, Nicole, and I was telling her about the recipe.  She immediately knew, yeah mom, that's your chicken chili.

    By the way, this chili happens to be very good and it's also VERY easy to make. So what could I do, I had to make the chili.  I made sure I bought all of the ingredients I needed while I was grocery shopping (although I already had most of what I needed in my pantry) and I got a chicken roasting in the oven so that I'd have shredded chicken. Before I knew it, I had a pot of this tasty chili simmering away.

Mexican Two Bean Chili
Adapted from Pampered Chefs Celebrate

  • 1 medium zucchini, chopped
  • 1 15 oz can black beans, drained and rinsed
  • 1 15 oz can pinto beans, drained and rinsed
  • 1 16 oz jar salsa (I used medium heat)
  • 1 8 oz can tomato sauce
  • 3 cups shredded chicken (a rotisserie chicken works well)
  • 1 clove garlic, minced
  • 2 tbsp chili powder
  • 1 tsp ground cumin
  • 1/4 cup cilantro, chopped
  • salt and pepper to taste
  • 1 tbsp olive oil

Chop zucchini and garlic.

Heat olive oil in a 5 quart pot over medium heat.  Add zucchini and garlic and saute a few minutes until zucchini is softening up.

Add the rest of the ingredients and stir until well combined.  Add salt and pepper to taste.

Bring to a boil and simmer for 30 minutes.

Serve with desired toppings, such as shredded cheese, sour cream, crushed tortilla chips, etc.


Shared at Everday Mom's Meals on 10/30/11
Shared at Family Fresh Meals on 1/1/12.

Thursday, October 27, 2011

Devilish Deviled Eggs

       Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is  I look forward to seeing you at the new site!!

       I figured with Halloween almost here, which then seems to lead right into Thanksgiving and Christmas, it's a good time to post another appetizer recipe.  It seems like when we get to this time of year there is so much entertaining going on that it's a good idea to have a few appetizers up your sleeve.

     My inspiration for these deviled eggs comes from a nearby restaurant.  Alex and I had dinner there a few weeks ago when Steve was travelling.  I wasn't terribly hungry, so I opted for a small salad and the deviled egg trio appetizer.  These were the best deviled eggs I had ever had!  The trio consisted of a traditional, a traditional topped with bacon and green onions and a spicy version with buffalo sauce mixed in and then topped with red pepper flakes.  All three were delicious.  They were very creamy and had just the right amount of tanginess.

     Tonight I'm going to a get-together with some friends and I need to bring an appetizer.  So I thought today would be a perfect time to make my own version of these tasty little bites.  To make the traditional filling, I put in a combination of mayonnaise, dijon mustard, yellow mustard, red wine vinegar and salt and pepper.  Then I took half of the filling and added buffalo sauce.  I think they turned out pretty close to the ones at the restaurant!

Devilish Deviled Eggs

  • 8 hardboiled eggs
  • 1/4 cup mayonnaise (I used reduced fat)
  • 1 tbsp + 1 tsp dijon mustard
  • 1 tsp yellow mustard
  • 1 tbsp red wine vinegar
  • 1 tbsp buffalo sauce
  • salt and pepper
  • 1 slice bacon, diced up
  • 1 green onion, finely chopped
  • red pepper flakes

     Start eggs in cold water.  Bring to a boil and boil for 10 minutes.  Drain and run eggs under cold water to help cool.  Once cool, peel.

Fry bacon over medium heat until crispy, drain on paper towels.  Once bacon is cool, finely chop.

After eggs have been peeled slice them in half lengthwise and scoop out the yolks.

Mix in mayo, dijon, yellow mustard, vinegar and salt and pepper until VERY smooth.

Put half of filling into another bowl and stir in the buffalo sauce.  Then spoon each filling into a separate ziploc bag.  Seal the bag and cut the tip off of one corner.  Pipe each filling into half of the eggs.

Garnish the traditional filling with the bacon and green onions and garnish the buffalo filling with the red pepper flakes.


Shared at Larks Country Heart on 10/27/11
Shared at Family Fresh Meals on 12/18/11

Tuesday, October 25, 2011

Curried Pumpkin Soup, a Perfect Lunch for an Autumn Day

       Lisa's Dinnertime Dish has moved.  Please visit me at my new and improved blog site!  The new address is  I look forward to seeing you at the new site!!

     Today is one of those chilly, cloudy autumn days that just make you want to curl up.  Since Steve is working from home today (and so I had someone to eat with), I thought some nice warm soup would make a perfect lunch for us.  I am stocked up on canned pumpkin, so why not make a pumpkin soup?

     I wanted something on the spicy side.  I figured that would really help to warm us up and forget how chilly it is outside!  So curried pumpkin soup it was.  I had the curry spice, some coconut milk and of course, I had just made a very large batch of chicken stock.  I figured that was a good base for what I wanted to do.  The end product really was not much more complicated than that.  The only other things I added were onion, garlic, red pepper flakes and cilantro.

     It turned out nice and spicy.  The coconut milk was really just a note in the background, adding just a little sweetness to help balance the spiciness.  The curry came through and the cilantro added some nice flavor.

Curried Pumpkin Soup

  • 1 tbsp olive oil
  • 1 medium red onion, chopped
  • 2 large cloves garlic, chopped
  • 1/4 tsp red pepper flakes (more or less to your taste)
  • 1 1/2 tsp curry powder (again, more or less to your taste)
  • salt and pepper
  • 1 14 oz can pumpkin puree
  • 1 cup lite coconut milk
  • 1 1/2 cups chicken stock
  • chopped cilantro for garnish

Chop the onion, garlic and cilantro.

Heat 1 tbsp olive oil in a soup pot.  Add garlic and saute for a few minutes, then add red pepper flakes and garlic.

Add salt and pepper to taste and the curry powder.

Stir in pumpkin puree.

Add coconut milk and combine.

Add chicken stock and stir in.

Finally, puree the soup until smooth.  I use an immersion blender, but you could also use a blender or food processor.

Serve with chopped cilantro.


Shared on Newlyweds Blog on 10/25/11
Shared on Lady Behind the Curtain on 10/26/11
Shared on Hugs and Cookies XOXO on 10/26/11
Shared on Deelicious Sweets on 10/30/11
Shared on This Chick Cooks on 11/30/11
Shared on Family Fresh Meals on 11/30/11
Shared on Easy Natural Food on 1/1/12