Cheesy Chicken Lasagna
Mary Costa-Pearson
WOW what a blog slacker I have been! Now that Christmas is over things will settle down.. maybe! I am going to make a real effort to try and post every day.
I found this blog the other night, called picky palate http://picky-palate.com/ what a great blog! lots of yummy looking recipes and fabulous pictures to go with each dish! I don't know about you but a lot of times I will pass up recipes when there is no picture, there's just something about being able to visualize the dish. I made this dish tonight, it was pretty easy, very few ingredients and was pretty yummy. Remember if you try a dish let me know what you think, whether good or bad :) I know I couple people have had trouble leaving comments feel free to email me marsiebarsie@aol.com

Cheesy Chicken Lasagna

2 cans (12 oz) evaporated milk (not fat-free)
1 (1 oz) pkg. dry Ranch dressing mix
3 C. cubed, cooked, chicken
1/8 tsp pepper
1 (16oz) lasagna noodles, cooked (I recommend reducing it to 8 oz to 12 oz)
1 1/2 to  2 C cheddar cheese, grated
1 1/2 to  2 C mozzarella cheese, grated

Cook the chicken and noodles first at the same time. Once noodles are done–rinse in cold water and set aside (it keeps them from sticking together). Combine evaporated milk (don’t use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don’t do any less), stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9×13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.

I tried to copy the picture of the blog but it wouldn't post. 

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Slow Cooker Pork Loin
Mary Costa-Pearson

Slow-Cooked Pork Loin


Ingredients:

  • 1 boneless whole pork loin roast (3-1/2 to 4 pounds)
  • 1 tablespoon canola oil
  • 1 medium onion, chopped
  • 1 celery rib, cut into 1-inch pieces
  • 1 envelope brown gravy mix
  • 1 cup water
  • 1 cup unsweetened apple juice
  • 1/2 cup unsweetened applesauce
  • 2 teaspoons Worcestershire sauce
  • 1/2 teaspoon seasoned salt
  • 1/2 teaspoon pepper

Directions:

Cut roast in half. In a large skillet, brown roast in oil on all sides. Transfer to a 5-qt. slow cooker. In the same skillet, saute onion and celery until tender; add to slow cooker. 
    In a small bowl, combine gravy mix and water. Stir in the remaining ingredients; pour over pork. Cover and cook on low for 5-6 hours or until a meat thermometer reads 160° and meat is tender. Skim fat from cooking juices; thicken if desired. Serve with roast. Yield: 12 servings. 
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