Chicken Lasagna

Last week, I made a modified version of One-Pan Sage-and-Onion Chicken and Sausage and because of my modifications (I’m sure), I wasn’t that big of a fan of what I’d made. I didn’t have sage so I used different herbs and spices and somehow, it was just a bit too sweet for my taste. Maybe it was the proportions I got wrong. Who knows. Anywho, I decided I could use the chicken for a different recipe later on and I did!

I took my chicken off the bone and cut it up into small shreds. I kept the sausage for something else. It can even be eaten as is. I diced up onions and some garlic and sauted it in some extra virgin olive oil. I then added the chicken, a can of chopped tomatoes and 2 cans of tomato sauce to the pot. Meanwhile, I cooked my lasagna noodles. Once all the flavors of the sauce were cooked together, I made up my lasagna, complete with mozzarella, ricotta and parmesan cheese and baked for 30 minutes at 350 degrees. The flavor I didn’t care of in the chicken alone was perfect in the lasagna!

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The follow-ups

I have a few posts to follow up on.

First, chicken soup!! I’m actually eating some for lunch today and in the words of Rachel Ray, “Yum-o!” I’m not sure that it pictures well but I went ahead and took a phone-camera pic of it:

I’ve got plenty in the freezer for a while and I’m quite excited about that.

I guess the next post is the marriage one. I guess I’m getting a little bit of that feeling of “single and lonely” although truely, I’m not lonely. Everyone always says that when the timing is right, the right person will come along. I’m still trying to keep my belief in that but the older I get and the more set in my ways I get, the less likely that seems to be. I carry on….

This leaves me with the most spoken about topic at school – the halftime debacle, fiasco, endangerment of students – it’s been called that and more, let me assure you. The head coach and the head director have been working out what happened and I think they’re planning on having football players come to the beginning of band rehearsal today to appologize. It has certainly been an interesting few days since Friday night but I’m not going to go into anymore of the drama and details, seeing that it all seems to be clearing up.

That’s it for now. Have a great week everyone!!

Crock Pot Chicken

Well, I didn’t get to making that crock pot chicken until tonight but it’s cooking up for tomorrow’s lunch & future meals. I can’t wait to taste it! So, in classic Krez style, here’s what I did:

First, I put a whole chicken in my crock pot. I used a roasting chicken instead of a frying chicken.

Then, I added the seasoning. I’m not sure how much of each because I season by eye but here are the spices/herbs I used – Ana’s Herbs (for whatever reason, this website only seems to work on MS IE…BOO!!), celery salt, cayanne pepper, basil, and a bay leaf.

I cubed 2 baking potatoes and 1 onion and added them in. I also added about 4 cups of water.

Can’t forget the garlic! 1 clove, minced.

Cook all that on high heat for a few hours. Once this has all cooked down a bit, I’m going to add in carrots, mushrooms and frozen okra and let it cook on low overnight.

So, it should be ready for me to pack myself a yummy lunch tomorrow. If I leave it on warm all day tomorrow, it should definitely fall off the bone by dinner time. Hopefully, the final meal will picture well – if so, I’ll send a copy to composer and food pic blogger John Mackey. I can’t wait to taste it!!