This meal is is sort of a hodgepodge of recipes I found and then modified to fit my specific needs. The list of ingredients for the whole meal are as follows:
- 4 chicken breast
- 1 lb bacon
- 1 cup mexican blend finely shredded cheese
- as much whole grain pasta as you think you need
- 3 tbsp butter
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 4 garlic cloves (minced)
- 1 tsp salt
- 2-15 oz cans green beans
I cup the bacon up and then cooked thoroughly. I set the bacon aside and added half of the drippings to the green beans. I dumped the rest of the drippings. Then I added 2 tbsp olive oil and a tbsp butter to the pan. Then I added the cubed chicken breasts (and half a tsp salt) and cook until almost done. I added 1 clove garlic (minced) and finished cooking the chicken. Once the chicken was done, I added the bacon back in and topped everything with the cheese. I let stand (removed from the heat) until the cheese melted. Meanwhile, in a large pot of water, I cooked my noodles as per the directions on the box. In a small sauce pan I melted 2 tbsp butter. Then I added 3 garlic cloves (minced), 2 tbsp lemon juice, and 1/2 tsp salt. I heated until the garlic was tender. I tossed the sauce with the cooked, drained noodles. The green beans and bacon drippings I heated until there was almost no liquid left. The meal was delicious.
I have made lasagna soup a couple of times from a couple of different recipes. I didn’t look one up this time. I just grabbed whatever I had and put it together how I felt it should go. I used:
- Half a box of lasagna noodles, broken up
- 1 28 oz of tomato sauce
- 1 28 oz of diced tomatoes
- 1 15 oz can of corn, drained
- 1.5 lbs ground beef, browned
- approximately 1 tbsp of italian seasoning.
I put this all in one pot to cook until the noodles were cooked. I then topped each bowl with some mozzarella cheese. The soup turned out great with the exception of there being too many noodles. I would use half as much next time.
I decided that since I had the basic ingredients to make it I would throw together a quesadilla for dinner. I cut up and cooked 4 chicken breasts. Then I mixed them with some taco seasoning and water. I let it cook for 5 minutes, until the liquid was mostly gone. While the chicken was cooking I heated an electric skillet to about 350 F. I sprayed the skillet with a fat free butter spray. I placed one whole grain tortilla on the skillet, topped it with a monterey jack cheese, some of the chicken mixture, some refried beans, and more cheese. The place another shell on top. I let the quesadilla cook for just a couple of minutes on each side, until the cheese was melted. This made 4 quesadillas. Everyone, including the kids, seemed to enjoy the food. I think, had I not forgotten it, that the food would have been great with some sour cream on top. I might even consider guacamole as well.