Cooking for the week...

Chicken lasagna
Original Recipe Yield 12 servings

Ingredients
• 9 lasagna noodles
• 1/2 cup butter
• 1 onion, chopped
• 1 clove garlic, minced
• 1/2 cup all-purpose flour
• 1 teaspoon salt
• 2 cups chicken broth
• 1 1/2 cups milk
• 4 cups shredded mozzarella cheese, divided
• 1 cup grated Parmesan cheese, divided
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon ground black pepper
• 2 cups ricotta cheese
• 2 cups cubed, cooked chicken meat
• 2 (10 ounce) packages frozen chopped spinach, thawed and drained
• 1 tablespoon chopped fresh parsley
• 1/4 cup grated Parmesan cheese for topping
Directions
1. Preheat oven to 350 degrees F (175 degrees C). Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes. Drain, and rinse with cold water.
2. Melt the butter in a large saucepan over medium heat. Cook the onion and garlic in the butter until tender, stirring frequently. Stir in the flour and salt, and simmer until bubbly. Mix in the broth and milk, and boil, stirring constantly, for 1 minute. Stir in 2 cups mozzarella cheese and 1/4 cup Parmesan cheese. Season with the basil, oregano, and ground black pepper. Remove from heat, and set aside.
3. Spread 1/3 of the sauce mixture in the bottom of a 9x13 inch baking dish. IF FREEZING LINE PAN WITH FOIL! Layer with 1/3 of the noodles, the ricotta, and the chicken. Arrange 1/3 of the noodles over the chicken, and layer with 1/3 of the sauce mixture, spinach, and the remaining 2 cups mozzarella cheese and 1/2 cup Parmesan cheese. Arrange remaining noodles over cheese, and spread remaining sauce evenly over noodles. Sprinkle with parsley and 1/4 cup Parmesan cheese.
IF FREEZING STOP HERE. Cover and put in the freezer, wait over night, remove pan and re wrap dish as best as you can. (I wrap it in cling wrap then re-wrap it in foil) label and put back in the freezer. when ready to cook remove and put back in the original pan and bake as directed below.
4. Bake 35 to 40 minutes in the preheated oven.

Meat loaf

Ingredients
1- 1 1/2 lbs ground meat (I use beef or turkey)
6 ounces garlic-flavored croutons (you can use crushed crackers, or bread crumbs)
1/2 teaspoon ground black pepper
1 teaspoon chili powder
1 teaspoon dried thyme (optional)
1/2 onion, chopped
1 carrot, peeled and broken
3 whole cloves garlic minced
1/2 green bell pepper
1 1/2 tsp salt
1 egg

For the glaze:
1/2 cup ketchup
1 teaspoon ground cumin
Dash Worcestershire sauce
Dash hot pepper sauce
1 tablespoon honey
Directions
Heat oven to 325 degrees F.


In a bowl, combine crushed croutons, black pepper, chili powder, and thyme. Combine the onion, carrot, garlic, and green pepper in a food processor bowl. Pulse until the mixture is finely chopped, but not pureed. Combine the vegetable mixture, ground meat, with the bread crumb mixture. Season the meat mixture with the kosher salt. Add the egg and combine thoroughly, but avoid squeezing the meat.


Pack this mixture into a 10-inch loaf pan to mold the shape of the meatloaf. Onto a parchment paper-lined baking sheet, turn the meatloaf out of the pan onto the center of a tray.
IF FREEZING leave loaf on parchment paper on a cookie sheet, freeze for 4 hrs then wrap in foil. THE glaze can be prepared and froze in a ziplock with the meat loaf or prepared on baking day.

Combine the ketchup, cumin, Worcestershire sauce, hot pepper sauce and honey. Brush the glaze onto the meatloaf after it has been cooking for about 10 minutes. Bake an additional 35 Min.

CHICKEN ENCHILADA CASSEROLE

Serves 5 to 6.

3 chicken breasts, cooked and shredded
1 doz. corn tortillas, cut in quarters
1/2 c. onions, minced
1/2 cup diced green Chile's
1 can cream of chicken soup
1 can cream of mushroom soup
1 1/2 c. Cheddar cheese, shredded

Alternately layer tortillas, chicken, onions, chilies, soup and cheese until all ingredients are used. Cover and bake at 350 degrees for 30 minutes.

I am cooking extra chicken to freeze for fajitas at some point. I also have stroganoff and pork chops on the menu. I cooked the pork chops in a 12" skillet and serve with potato's I will post the recipe for the stroganoff later :)