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Monthly Archives: March 2014

Alfredo sauce

Here is a pretty easy but very yummy Alfredo sauce.  I got the recipe from here.

Use this with the previous post!!

If serving with one pound of fettuccine, halve the recipe.


1/2 cup (1 stick) Unsalted Butter
8 oz package Cream Cheese
1 tsp Garlic powder
1/8 tsp black pepper
2 cups Whole milk
6 oz (1.5 cups) Parmesan, shredded


  • In a large sauce pan over medium-high head (7-8), melt the butter.
  • Add in the Cream Cheese. Whisk while melting completely. It will not combine fully with the butter.
  • Add the Garlic and Pepper.
  • Slowly whisk in the Whole Milk until smooth.
  • Add the Parmesan and stir until smooth.
  • Remove from heat and allow to thicken.

Cheesy Chicken Alfredo Roll-Ups

Wow, as a poor soul who just cannot process garlic, the first time I made this recipe I about died. I also, sadly, almost murdered my poor husband with my horrible garlic breath. I would like to see one of these random genetic studies that shows the genetic mutation for people who cannot tolerate garlic… I am, unfortunately, one of those people.

Well, in order to compensate for my deficiency, I have had to drastically alter the recipes for this dinner. To be fair, this was a mash up of a few recipes anyway.

This recipe needs you to do multiple things at one time. The best ideas is to prepare all ingredients (including grating cheese) before starting.

For this recipe to work, you need to use the Easy Alfredo recipe which is next up!

Hands on time: 1 hour 30 mins ~ish

9 or 10 Lasagna noodles
~1.5lb of boneless skinless Chicken breast
1-2 TBSP Vegetable Oil
2-6 oz Prosciutto, cooked and crumbled (according to instructions below)
1 small onion, chopped
6 cloves Garlic, minced
1 cup Ricotta
1/2 cup Sour Cream
8oz total Mozzarella, shredded, divided 6 oz + 2 oz
2.5 oz total Parmesan, shredded, divided 2 oz + 0.5 oz
2 TBSP Parsley, dried
1 tsp Onion powder
1/2 tsp Garlic powder
salt and pepper
Easy Alfredo Sauce

Directions: Preheat the oven to 350 F. Prepare an 11×9 Casserole (or smaller) pan with cooking spray.

Part 1: Make the Alfredo sauce (the next recipe on the blog) before starting all of this. Or cook along side if you are good at multitasking and timing!

  • Boil the Chicken until cooked through. Shred the chicken using a Kitchen Aid mixer 🙂
  • Cook the Lasagna noodles until mostly cooked (don’t overcook!), around 9-10 minutes. Drain and set aside.
  • In a skillet heat up the Vegetable oil.
  • Cook the Prosciutto until almost crisp… then…
  • Add in the onion and garlic.  Once the onions are softened (about 3 minutes), dump the entire mixture onto a prepared paper towel fat-draining plate.
  • Meanwhile create the cheese mixture, in a large bowl, combine Ricotta, Sour Cream, 6 0z Mozzarella, Parsley, Onion Powder, Garlic Powder, Salt and Pepper

Part 2:

  • On a greased surface. Lay out the cooked Lasagna noodles.
  • Add ~1/4 cup of Cheese mixture and spread it out on the noodles
  • Top that with ~2 tsp of the Onion/Prosciutto mixture (spread evenly throughout the noodles)
  • Add an even amount of shredded chicken
  • In the prepared baking dish, add enough Alfredo sauce to coat the bottom of the pan
  • Roll each up each prepared lasagna noodle. Place in prepared alfredo sauce pan
  • Top the completed rolls with the remaining Alfredo sauce.
  • Top all with remaining 2 oz of Mozzarella, and 0.5 oz Parmesan
  • Cook at 350, for 20 minutes, then switch to convection at 350 and cook  for another 10 ish minutes until the sauce is bubbling and the cheese is mildly browned.

Cheesy Breadstick

Oh so good!

This recipe is easy prep, easy prepare, easy bake, easy eating!!!


1, 10 oz can Pizza dough
2 TBSP butter, melted
0.5 oz. Parmesan, grated
2 oz. Provolone cheese, grated
1 TBSP dried Basil
1/4 tsp garlic salt

Directions: Preheat the oven to 450 F

  • Prepare a large cookie sheet by spraying with non-stick spray
  • In a bowl, mix together the Parmesan, Provolone, Basil, and Garlic
  • Spread the Pizza dough onto prepared pan
  • Brush with melted Butter.
  • Top evenly with the Cheese mixture
  • Using a pizza roller (or knife) score the dough into 10-12 pieces but don’t separate.
  • Bake for 12-15 minutes, until dough is cooked through and cheese is lightly browned.

Cheesy Chicken Stuffing Packets

So this is a recipe floating all around the internet.  One of the “original” forms of this recipe calls for all sorts of terrible ingredients, like Bacos,  gross.  Anyway, this is our take on this dinner. Pretty easy to prepare, and certainly delicious.

Prep time: 1 hr (cooking bacon takes time)
Total cook time: 1 hr 30 mins


Around 6oz of your favorite Stuffing mixture
~1 1/2 (maybe 1 1/4, if you like dry stuffing) cups Chicken broth (for stuffing mixture)
2-4 slices bacon, cooked and crumbled (two if using “man bacon”, four if using “thin bacon”)
~1 lb Chicken thighs
~2 Broccoli crowns (maybe one large one if it’s not the worst part of the winter and big broccoli crowns can be found), florets chopped.
6 oz. Cheddar bacon (or cheddar jack) cheese, shredded.
1/2 cup Ranch dressing

Directions: Preheat the oven to 400 F. Prepare 2 small cookie sheets with pieces of foil that are large enough to wrap up the ingredients.

  • Prepare the stuffing, and bacon.
  • Once the bacon is cooked, fry the chicken  in bacon fat briefly on both sides to brown the outside.
  • Layer each packet with stuffing, chicken, broccoli, cheddar, ranch, and bacon.
  • Make each into a packet.
  • Bake for 35 + mins until the chicken is well cooked.
  • Allow to rest for 10 mins before eating!