CHICKEN ALFREDO RECIEPE RECIPES

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PIEROGI LASAGNA | MRFOOD.COM



Pierogi Lasagna | MrFood.com image

Our hearty Pierogi Lasagna topped with zesty Cheddar cheese, is a must-have for your vegetarian lasagna recipe collection.

Provided by MRFOOD.COM

Categories     Pastas

Cook Time 45 minutes

Number Of Ingredients 7

12 lasagna noodles
1 stick (1/2 cup) butter
1/2 teaspoon salt
5 onions, finely chopped (about 3 cups)
1/2 teaspoon black pepper
1 1/2 cup (6 ounces) shredded Cheddar cheese
6 cup warm seasoned mashed potatoes, store-bought or homemade

Steps:

  • Preheat oven to 375 degrees F. Coat a 9- x 13-inch baking dish with cooking spray.
  • Cook lasagna noodles according to package directions; drain and set aside.
  • Meanwhile, in a large skillet over medium-high heat, melt butter. Add salt to onions and saute 8 to 10 minutes, or until lightly browned; reserve 1/2 cup sautéed onions for topping. Add remaining onions, the pepper, and cheese to mashed potatoes; mix well.
  • Place 3 noodles on bottom of baking dish. Spread 1/3 of potato mixture over noodles. Repeat layers until a total of 4 layers of noodles and 3 layers of potato mixture have been placed (with a layer of noodles on top). Top with reserved sautéed onions.
  • Cover with aluminum foil and bake 30 to 35 minutes, or until heated through.

CHICKEN AND LENTIL SOUP (INSTANT POT) - SKINNYTASTE



Chicken and Lentil Soup (Instant Pot) - Skinnytaste image

Chicken and lentil soup made in the Instant Pot (pressure cooker) – a healthy, nourishing meal that will fill you up and make plenty of servings so you can have leftovers for lunch or freeze the rest!  

Provided by Gina

Categories     Soup

Total Time 45 minutes

Yield 8

Number Of Ingredients 14

1 lb dried lentils
12 oz 3 boneless skinless chicken thighs, all fat trimmed
7 cups water
2 tbsp chicken Better than Bouillon
1 small onion (chopped)
2 scallions (chopped)
1/4 cup chopped cilantro
3 cloves garlic
1 medium ripe tomato (diced)
1 tsp garlic powder
1 tsp cumin
1/4 tsp oregano
1/2 tsp sazon (I used my homemade blend or paprika)
1/2 teaspoon kosher salt (plus more to taste)

Steps:

  • Place all the ingredients into the instant pot, stir and cover. Use "Soup" button and cook 30 minutes. When done and the pressure releases, shred the chicken and stir. Makes about 11 cups.

Nutrition Facts : ServingSize 1 1/3 cup, Calories 263 kcal, CarbohydrateContent 40 g, ProteinContent 23.5 g, FatContent 3 g, SaturatedFatContent 0.5 g, CholesterolContent 40 mg, SodiumContent 503.5 mg, FiberContent 6.5 g, SugarContent 1.5 g

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