Alfredo Potato Lasagna

This is what we had for dinner tonight. My camera seems to have gone AWOL, so no pictures! If you are planning to make this recipe, keep in mind that it takes an hour and ten minutes to bake, then another 10 to cool. I tried to have it in the oven by 3:45pm to be ready to eat around 5:15pm. I am not giving the exact recipe since I made some changes that I think enhanced the flavor.

Ingredients:
1 jar (12-16oz) Alfredo sauce (the more flavor the better, in my opinion)
1 cup milk
3 lbs potatoes, peeled and sliced 1/8 inch thick
5 T parmesan cheese
1 1/2 cups shredded swiss cheese
1 cup shredded mozarella cheese
16oz bag of frozen broccoli, thawed (or equivelant of fresh broccoli!)
2- 2 1/2 cups cubed ham

1. Mix alfredo sauce and milk and whisk together. Peel and slice the potatoes. If you have the Pampered Chef Ultimate Mandolin this is a GREAT fast way to slice those potatoes!

2. Lightly grease the bottom of a deep 9x13 pan. Pour 3/4 cup of the alfredo mixture onto bottom of pan. Layer 1/3 of the potatoes. Sprinkle about 1/3 of the parmesan cheese over potatoes, then salt and pepper to taste. (I did a good healthy layer of both and it wasn't quite enough.) Sprinkle 1/3 of the ham, broccoli, and cheese. Lay another 1/3 of the potatoes, then another 1/3 of ham, broccoli and cheese. Follow that layer with the rest of the potatoes, ham, broccoli and cheese. Pour the rest of the alfredo mixture over that and top with the remaining Parmesan cheese.

3. Cover, and bake at 400* for 45 minutes. Uncover; reduce heat to 350* and back for another 25 minutes. Let stand for 10 minutes to thicken and cool before serving.

It really was a tasty meal-for potatoes! (If you know me well, you know I really don't like potatoes a whole lot. But I really enjoyed this recipe!) Also, I used parmesan garlic alfredo sauce. I think the 3 cheeses kind would be good too! The more flavor the better!

YOu can make this and freeze it, the only catch is that it does need to be completely thawed before you start baking or the potatoes won't get done! To do this I take it out the night before and put it on the counter on a dish towel and let it sit overnight.

Crockpot Chicken (or Beef!) Stroganoff

Dinner's on! And it's only noon!!! That's because I found me some crockpot recipes to try, and BOY AM I EXCITED! I know some of you out there (including my very own sister in law!) have a THING against crockpot foods....I have this to say to you. Get over it. You've probably only had foods that came from the campbell's "I don't have any taste" cookbook or some 3 ingredient or less thing. I LOVE my crockpot, and I'm not afraid to say it. For the rest of you, here's the recipe I'm trying. It originally calls for chicken, but I'm in the mood for some good red meat SOOOO true to my subconcious need to change every recipe, I have modified it some. I'll give it both ways in case you want to try the chicken one!

Ingredients:
4 chicken breast halves, cubed
(1lb-ish cubed deer or beef steak)
2 T butter or margarine
1 pkg (.7 oz) Italian Dressing Mix
1 (10.75 oz) can Cream of Chicken soup
(Cream of Mushroom would be good with the beef)
1 (8oz) block of cream cheese
OPTIONAL: 1 can sliced mushrooms or equivilant fresh
frozen broccoli (for the beef kind, not sure about broccoli with chicken..maybe?)

Throw the cubed chicken (beef) into the crockpot along with the butter and Italian Dressing Mix. Cook on low for 5 hours. One half hour before serving add the soup, cream cheese, and veggies and cook on HIGH until heated through. Serve over rice or egg noodles.

POINTS: 10 per serving
makes 4 servings
14 points if served over 3/4 cup cooked rice OR egg noodles. 13 points if served over 1/2 cup cooked rice.
Weight Watchers has changed their point system, so this point value is only valid with their NEW system. (My GUESS is that it'd be a few less points with the "old" system, but I can't be sure) Curse you WW for changing what I knew so well.

*I'm thinking I might try it next time with some garlic added. We'll see how that goes.*

Sesame Beef and Broccoli

I tried this recipe about a month ago and it was fantastic. I am going to make it again this week and will have a picture then, I promise.

I just LOVE sesame oil- it has such a unique and yummy flavor- so (as I will say several more times I am sure) I highly reccomend including this ingredient. EVEN if it means you will have to wait to try it unti you've been to the store!

Really though, I just love almost any recipe with sesame seeds. Also, I love broccoli. Also, rice. Not so much beef...but even I can say that in this particular recipe the beef is exceptional.

Ingredients:
1 pound boneless beef top round steak
1 small can sliced mushrooms, drained well
1 medium onion
1/2 cup water, mix with 1 beef bouillon cube
3 tablespoons teriyaki baste and glaze (Kikkomans works well)
1 tablespoon sesame seeds
1 teaspoon dark sesame oil — if desired (I TOTALLY reccomend this ingredient!!)
2/3 cup uncooked regular long-grain white rice
1 1/3 cups water
2 tablespoons water
1 tablespoon cornstarch
2 cups frozen broccoli florets or fresh broccoli

Trim fat off beef, and cut into bite-size pieces, and throw into crock pot. Cut onion into wedges and add to pot. Drain mushrooms well and add along with beef broth, teriyaki baste and glaze, sesame seeds and sesame oil (again, I will emphasize...sesame oil is FANTASTIC in this recipe!); mix well. Cover and cook on low setting for 8 to 10 hours. About 35 minutes before serving, on stovetop cook rice as directed on package. Also, combine 2 tablespoons water and cornstarch; blend well. Stir cornstarch mixture and broccoli into beef mixture. Cover; cook on low setting for an additional 30 minutes or until broccoli is crisp-tender. Serve over rice.

This recipe serves 4 (unless your hubby eats like mine, then it serves 3).
Each serving is 7 points (assuming your hubby ate 2 servings. He then gets 14 points.)

Parmesan, Chicken & Broccoli Pasta

This recipe is so fast and easy! Very healthy- low in fat, and high in dietary fiber which is great for you! My hubby loved it and told me I could make it 3-4 times a month and he wouldn't get tired of it! How's THAT for a yummy healthy meal!!! PLUS it's quick!

Ingredients:
2 cups cooked whole wheat spaghetti noodles
1/4 cup KRAFT Light Zesty Italian Dressing
2 cloves garlic, minced
6oz boneless skinless chicken breasts, cut into strips
2 cups broccoli florets
1/2 cup chopped tomatoes
1/2 cup KRAFT 2% Milk Shredded Mozzarella Cheese, divided
4 tsp. KRAFT Grated Parmesan Cheese

Directions:
Heat dressing and garlic in large nonstick skillet on medium heat. Add chicken and broccoli; cook and stir 5 to 7 min. or until chicken is cooked through. Stir in tomatoes and 1/4 cup mozzarella cheese; cook 1 to 2 min or until heated through, stirring on occasion. Serve over 1 cup cooked noodles, with remaining mozzerellavand parmesan cheeses.

Serves 2. (Fills me right up!)
480 calories
11g fat
10g fiber
(10 points if your counting!)

To add some extra ZING, you can add some lemon pepper seasoning to the chicken as it cooks.

Since we are going out of town tomorrow I don't have fresh tomato or broccoli on hand. So tonight I used 1/2 cup canned diced tomatoes and 2 cups frozen broccoli. It made the recipe a little too runny so I added 1 tablespoon of water mixed with 1 Tablespoon cornstarch. It turned out perfect!