Slow Cooker Chicken (and Alphabets) Soup

This is an old entry that I never put in "publish" status, so, don't mind the references to a much younger Miss Mia!

With the incredible cold spell we had going on during the early part of the week, I was ready for some warm soup.  Miss Mia and I decided a chicken noodle type soup would be perfect - especially if we used Alphabets instead of noodles.  This was also a good way to get some "school" in when I let her measure the various items for the soup . . . . It was nice having her home from school on those below 0F days, but at the same time, she was going a little stir crazy since she'd only just returned to classes after Christmas Break!

I actually made this recipe and split it in two so we could have a freezer meal for later this winter.  I'll give the measurements and you can dump 'em all in a 6 quart Slow Cooker - or be like me and split it between the slow cooker and a freezer bag.

Slow Cooker Chicken (and Alphabets) Soup

2 packages baby carrots, chopped bite size or smaller
1 head celery, chopped bite size or smaller
1 tsp minced garlic
2 onions, chopped
1 tsp rosemary
2-4 skinless boneless chicken breast (depending how chicken-y you want your soup)
2 32oz boxes chicken broth
2 cups water
2 tsp Italian Seasoning
1/2 of a small box Alphabets noodles (you could use more if you like lotsa noodles in your soup)

Dump everything but the Alphabets noodles in slow cooker.  Cook on low 6-8 hours (depending on which of my slow cookers I use, 6 hours might be long enough, but 8 hours might be better in the other, check your chicken to see . . . . Chicken should simply fall apart when poked with a fork).  Shred chicken using two forks (again, I am lazy and shred the chicken in the slow cooker.  My Hubster removes the chicken to a plate where he shreds it and then dumps it back in the slow cooker).  Dump in Alphabets noodles and cover.  Cook an additional 10 - 15 minutes, until noodles are cooked.

-frozen chicken can be use - the cooking time will be closer to the 8 hour time frame (again, depending on how hot your slow cooker cooks on Low).
- freeze soup in one gallon freezer bag.  lay flat in freezer.  when ready to cook, remove from freezer in am and place straight in slow cooker (take out of freezer bag), no need to thaw. 

Chicken Lasagna

This wasn't a recipe I had planned to make, but I had some half-and-half and ricotta sitting in the fridge that needd used up.  I kinda liked how this came out.  Oh, it was originally for Manicotti!

Chicken Lasagna
1 1/2 cups cooked chicken, shredded

15 ounces ricotta cheese
1 (10 ounce) package frozen chopped spinach, cooked according to package directions, squeezed very well to drain
1 1/4 cups half-and-half or 1 1/4 cups whipping cream, divided
1/2 cup plain breadcrumbs
1 teaspoon garlic powder
1/2 teaspoon dried basil leaves
1/2 teaspoon dried oregano
1/2 teaspoon salt
1/4 teaspoon ground black pepper
9 oven ready lasagna noodles
1 jar spaghetti sauce
1 1/2 cups mozzarella cheese, shredded

Preheat oven to 350.  In large bowl, combine chicken, ricotta cheese, spinach, 1/2 cup half and half, bread crumbs, garlic, basil, oregano, salt and black pepper; mix well.

Spread 1/4 C sauce on bottom of 13x9-inch baking dish; press 3 lasagna noodles on sauce.  Spread 1/2 chicken and cheese mixture over noodles.  Spread sauce.  Continue layers until all ingredients are used.  

Combine remaining spaghetti sauce and remaining 3/4 cup half and half; pour over lasagna noodles. Top with mozzarella cheese.

Bake 30 minutes or until thoroughly heated.

Pumpkin Lasagna

No pictures.  I'll try next time.  Promise.

This was a pretty good recipe.  I just finished making a huge amount of pumpkin puree, so I left some of that out for this recipe, as well as one portobella mushroom from the burgers we'd made just the day before.  A great way to use up leftovers! 

Mom really liked this lasagna and stated that we will have to make it again.  The hubby did not like it.  At All.  Then again, he HATES anything pumpkin, so I wasn't expecting him to give it any type of positive review.  This does really well as leftovers the next day for lunch!

Pumpkin Lasagna
~ adapted from Healthy Cooking Taste of Home October/November 2009

1/2 lb sliced fresh mushrooms
1 small onion, chopped
1/2 tsp salt, divided
2 tsp olive oil
1 15 oz can solid-pack pumpkin
1/2 cup half and half cream
1 tsp herbes de provence*
Dash Pepper
9 no-cook lasagna noodles
1 cup reduced fat ricotta cheese
1 cup (4 oz) shredded part skim mozzarella cheese
3/4 cup shredded Parmesan cheese

In a small skillet, saute the mushrooms, onion and 1/4 tsp salt in oil until tender; set aside.  In a small bowl, combine the pumpkin, cream, herbes de provence, pepper and remaining salt.

Spread 1/2 cup pumpkin sauce in an 11x7 in baking dish coated with cooking spray.  Top with three noodles. Spread 1/2 cup pumpkin sauce to edges of noodles.  Top with half of mushroom mixture, 1/2 cup ricotta, 1/2 cup mozzarella and 1/4 cup Parmesan cheese.  Repeat layers.  Top with remaining noodles and sauce. 

Cover and bake at 375 for 45 minutes. Uncover.  Sprinkle with remaining Parmesan cheese.  Bake 10-15 minutes longer or until cheese is melted.  Let stand for 10 minutes prior to cutting.

* recipe originally called for dried sage leaves.

Linguine Carbonara

8 oz whole wheat linguine

1 12 oz pkg low fat firm silken tofu

1 cup liquid egg substitute

1/2 cup freshly grated Parmesan cheese

1/8 tsp freshly ground four peppercorn mix

2 dashes ground cayenne

1 cup precooked turkey bacon, crumbled

Cooking Spray

Prepare linguine as package directs. Meanwhile, combine tofu, egg substitute, cheese, peppercorn mix and cayenne in a blender. Puree until very smooth.

When linguine is cooked, remove from heat and drain. Lightly coat a large skillet with cooking spray and heat at medium high. When pan is hot, place linguine in skillet. Add pureed tofu mixture and bacon and stir to combine. Cook over medium high heat until egg is just solidified.

Makes four 1 1/2 cup servings

~ I made my bacon crumbles by microwaving my turkey bacon on paper towels.

~ Adapted from my Healthy Cooking Class :)

Baked Penne and Sausage

It was pretty darn cold today. Plus, we had a good amount of snow to plow through this morning to get to our cars and work this morning in our area. Today was also the "End Of Month" push where I work which meant . . . OVERTIME!

This day ended up just screaming EASY PASTA DISH!!!!

I was glad to have the Baked Penne recipe!

It was an okay pasta. The Husband liked it - as did Miss Mia. That gal certainly put away a goodly amount! Personally, I felt it needed some spice.

Ingredients:

1 lb turkey Italian sausages, casings removed

12 ounces low fat ricotta cheese (about 1½ cups)

1 tsp ground black pepper

12 ounces part skim mozzarella cheese, shredded (about 3 cups)

3 ounces Parmesan cheese, grated (about 1½ cups)

1½ lbs Penne

4½ cups spaghetti sauce

Directions:

Preheat oven to 400 degrees. Make certain rack in center of oven.

Bring 6 quarts of water to boil in a large pot over high heat.

Meanwhile, cook sausage in a 12-inch nonstick skillet over medium-high heat, breaking the meat into small pieces with a wooden spoon, until the sausage loses its raw color, about 5 minutes. Drain the sausage on a paper-towel-lined plate and set aside. Mix ricotta cheese and pepper together; set aside. In a separate bowl, toss the mozzarella and Parmesan together until combined; set aside. Add the pasta to the boiling water and cook, stirring occasionally, until the pasta is just beginning to soften, about 5 minutes. Reserve 1½ cups of the pasta cooking water, then drain the pasta. Return the drained pasta to the pot and stir in the marinara sauce, sausage, and reserved pasta cooking water.

Pour half of the sauce and pasta mixture into a 13×9-inch baking dish. Drop large spoonfuls of the ricotta mixture evenly over the pasta, then pour the remaining sauce and pasta mixture over the ricotta layer. Sprinkle the top of the pasta mixture evenly with the mozzarella mixture. Cover dish tightly with aluminum foil that has been sprayed with vegetable oil spray.

Bake until the sauce bubbles lightly around the edges, 30 to 40 minutes. Remove the foil and continue to bake until pasta is completely heated through, 25 to 30 minutes longer.