After last week's blunder, I think I got it right finally with the Case Lot Sale listings. I even did a bit of case lot shopping myself at both Smith's and Maceys last Thursday. Sales go on for one more week, but at Smith's it's while supplies last. You should also note that Smith's requires purchase of a full case to get the lowest price, whereas Maceys does not, so think about whether you need a whole case before deciding where to buy the products you need for your storage. For example at Smith's you can get Kroger Tomato Sauce for $.20/can if you buy a case of 24 for a total of $4.80 a case. I can easily use that much in a year. But a 48 can case of Campbell's Tomato Soup, even though it's cheaper can for can than Maceys, is more than I need right now, so it was better for me to just buy 12 cans at Maceys. In my food storage inventory I also discovered I was down to my last 25 lbs of flour, so it's definitely time to replenish my year's supply. Please note that Lee's Case Lot Sale has not started yet, so if you don't get your shopping done this week, some of the same prices will surely be repeated on the Lee's sale in a few weeks.
My garden tomatoes are on in full force now, so last week I made a couple of trays of Oven Roasted Tomatoes. These are just like Sun-dried tomatoes, only you do them in the oven (does anyone really leave them outside in the sun? I keep thinking about bugs crawling all over them). These are great to have on hand in your freezer during the winter months to use on pizza, sandwiches, or various recipes such as my Chicken Spinach Alfredo Lasagna. This recipe makes use of store-bought Alfredo sauce, which is a real time saver. I made this for "Fast Saturday" dinner over the weekend, and even though it easily divides into 12 servings to feed a crowd, one teenage boy at our table (I won't name names) managed to devour two squares before the rest of us knew what had happened!
Chicken Spinach Alfredo Lasagna
Ingredients:
2 lbs. boneless Chicken Breasts
2 jars Classico (or other good brand) Alfredo Sauce – any variety
1 lb Shredded Mozzarella or Italian Blend Cheese
6-8 oz Shredded Parmesan Cheese
1 large (30 oz) carton Ricotta Cheese
½ lb sliced Mushrooms
1 medium Onion, chopped or 1 bunch sliced Green Onions
½ cup diced Sun Dried or Oven Roasted Tomatoes or 1 diced Red Bell Pepper
½ teaspoon Garlic Salt or 3-4 cloves garlic minced
Salt and Pepper
(Note: If you want to make this into a Vegetarian Dish, just omit the chicken and increase the amounts on the veggies a bit).
Cook chicken breasts in small amount of water, sprinkled with salt, and covered with foil in a 375 degree oven until over 165 degrees (or until no longer pink inside--about 45 minutes). Cool and dice with sharp knife or electric knife.
Remove any fat you see before dicing.
Wash and slice mushrooms and dice oven-roasted tomatoes. Chop onions or slice green onions.
Run hot water over frozen spinach in a colander. Squeeze out all water (you can do this with clean hands, as if you were wringing a cloth) and drain on paper towel. It should end up in a damp clump, no longer dripping water.
Mix Spinach with Ricotta cheese, ½ teaspoon garlic salt and 1/8 teaspoon black pepper.
Saute onion and mushrooms (and red peppers if you are using them instead of the tomatoes) in small skillet in a bit of butter, sprinkling lightly with salt and pepper (you can do them in the same pan). If you are using green onions, add them to the spinach mixture instead of sauteing. Drain off any juices and discard. If you are using real garlic, sauté it with this mixture for the last couple of minutes.
Mix together the Alfredo sauce (save 1/3 of one of the bottles), chicken, onion, mushrooms, roasted tomatoes.
Bring a large pot of water to a boil (add at least a Tablespoon of salt to the water). Add noodles and cook for 8 to 10 minutes or until al dente (do not overcook--it will soften a bit more in the oven); Rinse well in cold water. Drain.
In a large oblong glass baking dish, spread out the remaining sauce before laying down the first layer of noodles. Then place a layer of lasagna noodles.
Sprinkle on half the Parmesan. Spread chicken and Alfredo sauce mixture over. Sprinkle on ½ of the mozzarella.
Top with another layer of noodles. Spread 1/2 spinach mixture evenly over noodles.
Sprinkle on the other half of the Parmesan. Spread on the rest of the spinach mixture and the rest of the chicken mixture. Sprinkle with remaining mozzarella.
Cover until ready to bake. Bake covered with foil at 350 degrees about an hour (15 minutes or so longer if it’s been in the fridge). Remove the tinfoil for the last 20 minutes.
Remove from oven and let stand about 15 minutes before cutting.
Serves 8 to 10.
Remember to scroll down to look at the Tip of the Week--Oven Roasted Tomatoes.
1 (16 oz) pkg Lasagna Noodles
1 pkg Frozen Chopped Spinach2 lbs. boneless Chicken Breasts
2 jars Classico (or other good brand) Alfredo Sauce – any variety
1 lb Shredded Mozzarella or Italian Blend Cheese
6-8 oz Shredded Parmesan Cheese
1 large (30 oz) carton Ricotta Cheese
½ lb sliced Mushrooms
1 medium Onion, chopped or 1 bunch sliced Green Onions
½ cup diced Sun Dried or Oven Roasted Tomatoes or 1 diced Red Bell Pepper
½ teaspoon Garlic Salt or 3-4 cloves garlic minced
Salt and Pepper
(Note: If you want to make this into a Vegetarian Dish, just omit the chicken and increase the amounts on the veggies a bit).
Cook chicken breasts in small amount of water, sprinkled with salt, and covered with foil in a 375 degree oven until over 165 degrees (or until no longer pink inside--about 45 minutes). Cool and dice with sharp knife or electric knife.
Remove any fat you see before dicing.
Wash and slice mushrooms and dice oven-roasted tomatoes. Chop onions or slice green onions.
Run hot water over frozen spinach in a colander. Squeeze out all water (you can do this with clean hands, as if you were wringing a cloth) and drain on paper towel. It should end up in a damp clump, no longer dripping water.
Mix Spinach with Ricotta cheese, ½ teaspoon garlic salt and 1/8 teaspoon black pepper.
Saute onion and mushrooms (and red peppers if you are using them instead of the tomatoes) in small skillet in a bit of butter, sprinkling lightly with salt and pepper (you can do them in the same pan). If you are using green onions, add them to the spinach mixture instead of sauteing. Drain off any juices and discard. If you are using real garlic, sauté it with this mixture for the last couple of minutes.
Mix together the Alfredo sauce (save 1/3 of one of the bottles), chicken, onion, mushrooms, roasted tomatoes.
Bring a large pot of water to a boil (add at least a Tablespoon of salt to the water). Add noodles and cook for 8 to 10 minutes or until al dente (do not overcook--it will soften a bit more in the oven); Rinse well in cold water. Drain.
In a large oblong glass baking dish, spread out the remaining sauce before laying down the first layer of noodles. Then place a layer of lasagna noodles.
Sprinkle on half the Parmesan. Spread chicken and Alfredo sauce mixture over. Sprinkle on ½ of the mozzarella.
Top with another layer of noodles. Spread 1/2 spinach mixture evenly over noodles.
Sprinkle on the other half of the Parmesan. Spread on the rest of the spinach mixture and the rest of the chicken mixture. Sprinkle with remaining mozzarella.
Cover until ready to bake. Bake covered with foil at 350 degrees about an hour (15 minutes or so longer if it’s been in the fridge). Remove the tinfoil for the last 20 minutes.
Remove from oven and let stand about 15 minutes before cutting.
Serves 8 to 10.
Remember to scroll down to look at the Tip of the Week--Oven Roasted Tomatoes.
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