Jessica's Food Share

05/25/2023

It's true!! Lol

11/23/2022

ROFL!!!!

05/05/2021

05/05/2021

04/18/2021

And why I want a kitchen aid mixer.... the array of attachments *sigh*

10/07/2020

Taught Duncan how to make Macho Nachos so yummy!

09/17/2020

Love Emmy!! This is an awesome experiment and good to know!

06/21/2019

So yummy!!!

06/18/2019

This is Chicken Alfredo Lasagna. Literally cost me $15.00 to make!!

1 regular size box of oven ready lasagna
1 family size jar of your favorite Alfredo sauce.
3 large chicken breasts
1 small bag of frozen peas and carrots
1 small bag of frozen cut broccoli
1 LG can of canned mushrooms.
1 4 cup bag of mozzerella
1/2 cup olive oil
1 cup water
2 tbsp minced garlic
Kosher salt and coarse black pepper

Simple ingredients!!! Now you must be wondering about the oil. This is a one pan frying process. This does not take ten thousand pans to make. Thank goodness I hate doing dishes.

1/2 cup olive oil in frying pan over medium heat. Add kosher salt and pepper to chicken cover and let steam till center reaches minimum of 165°. Once cooked on both sides your going to have a lot of great juice left. Remove chicken from pan and let cool. Add the frozen peas, carrots, broccoli, mushrooms with the juice, and garlic to the pan. Move the veggies around in the pan cover and turn off the heat. Let the pan do the work.

While your chicken rests it's going to let loose some oil and juice. Your going to use it. Drain it from the plate into your 10×13 lasagna pan of your choice. Move juices around to coat the pan. This keeps the bottom lasagna layer from sticking. Let it set.

Get a med bowl. Pour Alfredo into bowl. Here is where your 1 cup water comes in. Add to jar replace lid shake until all the sauce is mixed with water. No yumminess goes to waste. Pour into bowl add more salt and pepper to taste. Mix well with wire wisk.

Check your veggies on the stove. They will be basically blanched in the pan still firm but loosened up from hot juices. Stir around to finish loosening up any clumps of veggies.

Now your ready to assemble. Preheat oven to 425°. Don't forget to get the mozzarella out of the frige! Place first layer of noodles on bottom. Use ladle to put sauce on base. Use sauce brush to coat the noodle. Add 1/4 cup cheese. Cube a chicken breast. Place on noidles. Use veggie mixture to fill between chicken. And another 1/4 cup cheese. Repeat till all is gone. Pour remaining liquids from everything! On top. You should have right at 1/2 bag of cheese left. Save it.

Cheese acts as a glue to hold your layers in place. The water from the semi still frozen veggies will release water giving the noodles flavor. As they cook. Cover the lasagna for the first hour to keep steam in to cook noodles. Check pasta after an hour should be fork tender. If not cover and replace into oven for another 10-15 min. Remove add last of cheese put back in oven until melted and little brown spots start to appear. Remove cool done serve!!! Easy peasy!

06/18/2019

Chicken Alfredo lasagna!!! Got this inspiration from Sunday dinner with Wathenia McCauley for father's day weekend.