cablefamilycooks

My favorite family recipes

Squash & Chicken Lasagna January 10, 2013

Filed under: Uncategorized — cablefamilycooks @ 1:02 pm
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Ryan and I have been trying to reduce our grocery bill by only buying items that we need or use on a daily basis.  It’s reduced our grocery bill by half – but it’s a little inconvenient when you want to make something but have to go to the store to get the rest of the ingredients.

My sister-in-law bought me a butternut squash because she knows how much I love them!  Sooo, I decided I wanted to make my Butternut Squash Soup; unfortunately, I didn’t have all of the ingredients for the recipe at home.  I was too lazy to go to the store (really, it’s a huge hassle to put on a million layers, start the car, scrape off the car, drive through the snow, etc) so I decided to search online for different squash recipes.

I found a recipe for Mac and Cheese that has a squash sauce that sounded good so I set off to make it for dinner.  I started the squash sauce and went to get the macaroni… and I realized I didn’t have any!  I did, however, have lasagna noodles.  Alright, I was going to make lasagna… ooooh, chicken would be good in it (thankfully we have tons of chicken breast in our freezer).   So the following is what turned out to be a very delicious Squash and Chicken Lasagna!

 

Squash & Chicken Lasagna

3 c. cubed and peeled butternut squash

1 1/4 c. chicken broth

1 1/2 c. milk

2 garlic cloves, peeled

1 tsp. salt

1/2 tsp. pepper

3 medium-large sized chicken breasts

1 lb. lasagna noodles

Cooking spray

3 c. shredded cheddar cheese, plus a handful extra

1/3 c. Parmesan cheese

 

Combine squash, broth, milk, and garlic in medium saucepan; bring to a boil over medium-high heat.  Reduce heat to medium and simmer until squash is tender; about 25 minutes.  Remove from heat.

Cook lasagna noodles according to product instructions.

Place chicken breasts in a medium saucepan filled with water; boil until chicken is fully cooked.

Place hot squash mixture in a blender.  Add salt and pepper.  Let sit a few minutes for some steam to escape.  Place lid on blender and blend until smooth.

Cut cooked chicken into small cubes.

To assemble the lasagna; spray the bottom of a 9×13 with cooking spray, lay about four lasagna noodles down, pour 1/3 of the squash mixture on the noodles, sprinkle a cup of cheese, sprinkle 1/3 of the chicken on top of the cheese.  Repeat these steps until all ingredients are gone.

Sprinkle a handful of extra cheddar cheese on top, and then add the Parmesan cheese on top of that.

Bake at 375 for 25 minutes or until bubbly.

Allow to cool for about 10 minutes.

Serve and enjoy!

 

Cheesy Garlic Bread January 2, 2013

Filed under: Uncategorized — cablefamilycooks @ 12:06 pm
I have made this bread a couple times and we absolutely love it.  It seems to take forever to make, what with having to wait for the dough to rise and all.  Buuuut the end result is definitely worth it.  You should have most, if not all, of the ingredients in your cupboards which is a major plus.  Give this recipe a try, it is delicious!
 
source: laurenslatest.com

source: laurenslatest.com

Ingredients:

1 cup warm water
1 tablespoon honey
1 envelope Active Dry Yeast (2 1/4 Teaspoons)
1 teaspoon salt
3 cups bread flour
Olive oil, for greasing surfaces
⅓ pounds sharp white cheddar, or any other cheese you prefer
½ cups garlic butter (I didn’t have garlic butter so I simply added spices to 1/2 c. butter… I used garlic powder, dill, parsley, basil, onion powder, and black pepper)

 Directions:

In a large bowl, stir water, honey and yeast together. Let yeast proof 5 minutes.

Once you know yeast is active, stir in salt and the flour in 1/4 cup increments. If you are using a stand mixer, be sure to not increase your speed higher than a 2 or ‘stir’.

Once dough starts pulling away from the sides and the bowl seems to be pretty clean, set a timer for 5 minutes and walk away. Let the machine knead the dough. After 5 minutes, dough should be smooth and tacky but when touched shouldn’t leave any dough on your fingers.

Grease the bowl and the dough. Cover with plastic wrap or a kitchen towel and let rise 1 hour or until doubled in size.
Punch down dough and cut into two equal portions.

Form into two long baguettes the length of the cookie sheet. I like to twist mine because it looks cool, but it also keeps its length and doesn’t shrink.

Cover with plastic wrap and rise 30 minutes. Start to preheat oven to 400 degrees F and place dough close to the oven where it’s nice and warm.

Once oven is preheated, remove plastic wrap, from the dough reduce oven to 350F, put the bread into the oven and bake 20 minutes.

In the meantime, slice the cheese into thin slices and melt the butter.

Pull loaves of bread out of the oven after 20 minutes and brush with the melted garlic butter.

Bake another 5-7 minutes or until bread begins to turn a golden brown. Remove from oven and cool 15 minutes.

Cut 1-inch slices 3/4′s of the the way through the loaves.

Brush garlic butter in between each slice and fill with a slice of cheese.

Bake another 3-5 minutes or until cheese is completely melted.

Serve immediately.