Chicken Lasagna With Roasted Red Bell Pepper Sauce

Grubilicious Contributor: Stacy McCarty

Ingredients:

1 (12 oz) jar roasted red bell peppers, drained
1 (16 oz) jar creamy Alfredo sauce
1 (3 oz) package shredded parmesan cheese
1/2 teaspoon dried crushed red pepper
4 cups chopped cooked chicken (I just boiled a package of chicken breasts)
2 (8 oz) containers chive-and-onion cream cheese
1 (10 oz) package frozen chopped spinach, thawed and well-drained
1 t. seasoned pepper
3/4 t. garlic salt
9 no-boil lasagna noodles
2 cups shredded Italian cheese blend

1. Process first 4 ingredients (through crushed red pepper) in a food processor or blender until smooth, stopping to scrap sides- makes Roasted Pepper Sauce
2. Preheat oven to 350 and stir together next 5 ingredients (chicken through salt).
3. Layer a lightly greased 11x7-inch baking dish with 1/3 Roasted Pepper Sauce, 3-4 noodles, 1/3 chicken mixture, 1/3 Italian cheese. Repeat layers twice. Place baking dish on a baking sheet.
4. Bake covered, at 350 for 50-55 minutes or until thoroughly heated. Uncover and bakes 15 more minutes.

Southern Living

Almond Stuffed Chicken

Grubilicious Contributor: Stacy McCarty

1 container of garlic-and-herbs spreadable cheese (such as Boursin)
1/4 cup slivered almonds, toasted, coarsely chopped
3 tablespoons chopped fresh parsley (optional)
3-4 boneless, skinless chicken breasts halves
1/2 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons butter

1. Toast almonds at 400 degrees for about 5-6 minutes, chop almonds slivered into small pieces and mix with cheese and parsley.
2. Cut a pocket in the thickest part of chicken breasts and fill with cheese and almond mixture. Salt and pepper outside of chicken breasts.
3. Melt butter in large skillet. Add chicken to pan and cook on each side until chicken is cooked thoroughly about 6-10 minutes on each side. If needed, hold pocket together with toothpicks.

Southwest Shrimp & Corn Chowder

Grubilicious Contributor: Stacy McCarty

Ingredients:
2 tablespoons butter
1 cup chopped green onions
1/2 cup chopped red bell pepper
2 tablespoons finely chopped serrano chile (about one small)
1 (4.5 oz) can chopped green chiles, undrained
3 tablespoons all-purpose flour
1 1/2 cups 2% milk
1 1/2 cups chicken broth
1 1/2 cups frozen Southern-style hash brown potatoes, diced, thawed
1/2 teaspoon salt
1/2 teaspoon ground cumin
1 (15.25 oz) can whole-kernel corn with red and green peppers, drained
1 pound peeled, deveined small shrimp
2 tablespoons chopped fresh cilantro

Melt butter in a large Dutch oven over med-high heat. Add onions, bell pepper, serrano chile to pan, saute 2 minutes or until tender, stirring frequently. Add canned chiles to pan and cook 1 minute. Add flour to pan; cook 1 minute stirring constantly. Stir in milk and next 5 ingredients (through corn); bring to boil. Cook 5 minutes or until slightly thick. Stir in shrimp; cook 1 minute or until shrimp are done. Remove from heat, stir in cilantro. (makes 6 1-cup servings)

Cooking Light

I served this with cheese quesadillas...yummy!

Broccoli Salad with Bacon Vinaigrette

Grubilicious Contributor: Stacy McCarty

Salad"
4-5 cups broccoli flowerettes
1/2 red onion, chopped
1 cup shredded cheddar cheese
1/2 cup roasted sunflower seeds

Dressing:
1 cup mayo
3/4 cup Canyon Foods Bacon Vinaigrette (HEB specialty foods)

Mix together and toss with salad.