Buffalo Chicken Lasagna

My family loves anything buffalo. They also love lasagna. This is my “mashup” of the two. A little spicy, easy to make and very yummy.

As with all my recipes I try to make them easy and convenient as possible. For the chicken I bought two packages of bone-in chicken breasts. Season the chicken with salt, pepper and a little blackened seasoning. Bake for 40 minutes at 350°.  To make the recipe even easier you could substitute a rotisserie chicken from the store.

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Ranchera Chicken Mexican Lasagna

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Ranchera Chicken Mexican Lasagna

If you have read my blog you know I am always looking for new and different ideas for dinner each night that anyone can make.  I try to think of ways to change it up.  I also like recipes that I can double and freeze for a later date. Our lives will be getting crazy starting March 1st with 3 kids in spring sports. Truthfully it never ends. Even with the craziness I try to keep home cooked healthy food on the table each night. This recipe is a great twist on Mexican lasagna. For this recipe I use split bone in chicken breast which I cook ahead of time.  I buy these mainly because they are cheap.  To reduce fat I always remove the skin.  To make your life easier a rotisserie chicken from the grocery would work fine, just remove the skin, bones and chop the meat.  I also use refried black beans which are healthier than refried pinto beans.  Refried beans originated in Mexico where they’re called frijoles refritos, or “well-fried beans.”  Actually refried beans in general are low-fat and a good source of fiber.  I hope you enjoy this recipe and pass my link with your friends.  My family loved it.

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