I’m working on using up some of what I stored in our freezer. Last night was chicken pesto lasagna:
Chicken Pesto Lasagna
- 1 package lasagna noodles
- 1 lb. Chicken Scallopini
- 1 lb Ricotta cheese
- 1 lb. Mozzarella cheese
- 8 oz Pesto
- 8 oz Tomato Sauce
- 1 large can diced tomatoes, well drained
Cook lasagna noodles according to package directions and drain. Run under cold water to stop cooking.
Pound chicken to flatten. Spray a nonstick pan with Pam and cook chicken in batches until browned. Set aside. When cool enough to handle, slice chicken into thin slices.
Spread a thin layer of tomato sauce in the bottom of a large baking dish. Top with 4 or 5 lasagna noodles. Spoon pesto over noodles and top with chicken. Sprinkle mozzarella cheese over chicken and top with 4 or 5 lasagna noodles. Spoon ricotta cheese on top of noodles and top with diced tomatoes. (I drained thoroughly because I do remember that the last time I made this the tomato juice made it a little too juicy.) Top with 4 or 5 lasagna noodles, remaining tomato sauce and mozzarella.
Bake it covered with aluminum foil at 375 for about 40 minutes and then uncover and bake for 10 more minutes. Let chill overnight and then cut into 12 pieces. Put the pieces on a sheet pan lined with wax paper and freeze overnight. You can then transfer the pieces into freezer bags and they won’t stick together.
Tonight was one of Samantha’s favorites:
Grilled Hoisin Pork
- 1 jar of Hoisin sauce
- 3 TB honey
- 2 TB sherry
- 1 tsp sesame oil
- 1 pork tenderloin
Combine Hoisin sauce, honey, sherry and sesame oil in a small saucepan and heat, stirring for about 5 minutes until thick. Let cool. Use about 1/2 of the marinade on the pork and refrigerate for 4 -6 hours (or overnight). Grill pork about 10 minutes or until 140 on a meat thermometer. Heat remaining sauce and serve with pork.
We had this will grilled asparagus and cous cous. Very easy!