Friday, October 16, 2015

Lasagna style Stuffed Shells, Parmesan Chicken & Breadsticks~ Day 16

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Lasagna is my husband’s favorite dish! Due to it’s crazy cost, we don’t have it as often as he’d like. However, recently I bought ricotta cheese for pennies due to a closeout and some crazy awesome coupons. So, I set off and made several meals from it….chicken alfredo stuffed shells, a big pan of lasagna, and a batch of lasagna style stuffed shells.

I prefer these jumbo shells stuffed with the ricotta mix and topped with sauce because I’m not a huge cheese lover(Yes, I grew up as a cheese-head in Wisconsin…don’t judge) and I’d rather have a chunk of chicken on the side.

Lasagna

1 lb pork sausage or ground beef
1 minced clove of garlic
1 T whole basil
1 1/2 tsp. salt
1 tsp. oregano
dash of red pepper flakes
1/4 tsp. thyme
3-4 cans diced or crushed tomatoes
2 6 oz. cans tomato paste
10 oz. lasagna noodles or a large box of jumbo shells or manicotti shells.

Filling:
2 eggs
3 cups ricotta cheese
1/2 c. parmesan cheese
2 T parsley flakes
1 tsp. salt
1/2 tsp. pepper

1 lb mozarella or desired cheese.

Brown meat slowly with garlic. Add spices and tomatoes. Simmer uncovered for 30 minutes. Cook noodles as directed on box.
Prepare filling.

Layer lasagna in 13x9 pan with noodles, filling, cheese, sauce, and repeat.
Or, stuff shells with the filling and drizzle sauce over top and cover with cheese.
Bake for 30 minutes at 350. Let stand for 10 minutes before serving the lasagna.

I love to pair the stuffed shells with a baked chicken of some kind.

Parmesan Crusted Chicken

1 fryer chicken, cut up (or chicken tenderloins or breasts)
1 c.flour
2 tsp. salt
2 tsp. paprika
1/4 tsp. pepper
Mix these together. Coat chicken in mix

Beat 2 eggs & 3 T milk
Roll coated chicken in milk/egg mixture.
Mix 2/3 c Parmesan cheese & 1/3 c. bread crumbs
Coat chicken in cheese mixture. Bake at 400 for 50-55 minutes.

breadsticks

Easy Breadsticks

5 tsp. yeast
1 T sugar
2 tsp. salt
1/4 c. olive oil
1 1/2 c. warm water
3- 3 1/2 c. flour
course salt, sesame or poppy seed (optional)

Dissolve yeast and sugar in warm water and let proof until bubbly. Add oil and salt and flour 1 c. at a time. Kneed until elastic. You can cut into small balls or leave entire amount. Let rest for 4 minutes.
Grease sheet. Roll out flat to later cut or roll small balls into desired length and thickness.
Rub olive oil over top and add spices of your desire. Parmesan cheese, garlic, poppy seeds, etc.
Let sit for 10-15 minutes to rise. Bake at 325 for 15-20 minutes.

I love to just leave my dough together and then roll out into the shape of my larges cookie sheet. I cover with olive oil and yummy spices or cheeses then slice into slender breadsticks after it’s baked.

Enjoy, my sweet readers!