This is a very easy and no fail recipe for meatloaf. It won’t take long to make at all, and it’s delicious! Family favorite. This is a comfort food in my opinion! I have had this my whole life, and have always enjoyed it immensely!
Prep:10 mins Cook: 1 hr Total: 1 hr 10 mins Servings: 8
1 ½ pounds ground beef
1 onion, chopped
1 cup milk
1 cup dried bread crumbs
salt and pepper to taste
2 tablespoons brown sugar
2 tablespoons prepared mustard
⅓ cup ketchup
Step 1 Preheat oven to 350 degrees F (175 degrees C).
Step 2 In a large bowl, combine the beef, egg, onion, milk and bread OR cracker crumbs. Season with salt and pepper to taste and place in a lightly greased 5×9 inch loaf pan, OR form into a loaf and place in a lightly greased 9×13 inch baking dish.
Step 3 In a separate small bowl, combine the brown sugar, mustard and ketchup. Mix well and pour over the meatloaf.
Step 4 Bake at 350 degrees F (175 degrees C) for 1 hour.
Per Serving:372 calories; 24.7 g total fat; 98 mg cholesterol; 335 mg sodium. 18.5 g carbohydrates; 18.2 g protein;
1poundshrimp (I used 31-40 count size)thawed & peeled
2dashes Italian seasoning
1/4cupsun-dried tomatoeschopped or julienned
1cup(packed) fresh baby spinach
Handful fresh basilcut into thin strips
Salt & pepperto taste
Melt the butter on medium-high heat in a large skillet. Add the flour and cook for about a minute, stirring until smooth.
Add the garlic and cook for about 30 seconds or until fragrant.
Stir in the cream, lemon juice, Italian seasoning, and sun-dried tomatoes. Simmer for 2 minutes. Reduce heat if it’s bubbling too much.
Add the shrimp and cook for around 5 minutes or until they’re cooked through and the sauce is slightly thickened, taking care not to overcook them.
Add the spinach and basil and cook for another 2 minutes. Season with salt & pepper as needed. Serve immediately. I like to squeeze extra lemon juice over the top when serving (up to you). You could also grate some fresh parmesan over the top if you wish.
Serves 2-4 depending on what else is served with this dish.
I used sun-dried tomatoes that were packed in oil (I drained the oil). If you use the dried kind, you may want to add more than 1/4 cup.
This creamy garlic Tuscan shrimp recipe with sun-dried tomatoes, spinach, and basil is rich, decadent, and ready in about 15 minutes! Great served over pasta or mashed potatoes.
I’ve not done a shrimp recipe yet here on the blog. I wanted something quick and easy but also fitting in with the Spring-weather (which means rain for us) comfort foods I’ve been craving lately. Enter these creamy Tuscan shrimp!
I used 31-40 count size shrimp in this Tuscan garlic butter shrimp recipe. Technically these are considered large shrimp, but to me, they’re more of a medium-size really when compared to some of the REALLY large shrimp out there. Anyway, any medium-to-large shrimp would work.
This is one of those dinners that make it seem like you tried really hard, but the time involved makes it perfect for weeknights. 😉
What to serve with creamy Tuscan garlic butter shrimp
Pasta, mashed potatoes, or rice would be delicious. Or, keep this recipe low-carb and serve it over zoodles!
I am always looking for easy but DELICIOUS meals to make for my family, as I work and we are all busy we just don’t have that much time to make something amazing. This recipe is not only really delicious, but it’s also super easy! 2 of my very favorite things. Not only do we love it, but our kids also love it (and want more!) Which is not always easy if your little ones are picky like ours!
CAN YOU MAKE CHICKEN ALFREDO LASAGNA ROLL UPS AHEAD OF TIME?
The thing I love most about lasagna roll-ups is that you can make a big batch of them ahead of time and then portion them out into individual servings, or keep them together for a family dinner, and put them in the freezer until you are ready to serve them.
I bake my Chicken Alfredo Lasagna Roll-Ups and serve them for dinner then put the leftovers in the freezer for another day.
You can also follow the recipe instructions up to the point where they go in the oven and instead put them in an airtight container and store them in the freezer. Then bake according to the instructions when you are ready to eat them (you may need to add a little extra time if you don’t let them thaw in the refrigerator first).
It saves so much time and I love being able to pull out a single serving to heat up for lunch.
SAVE TIME WITH A ROTISSERIE CHICKEN!
If you want to save yourself even more time, and make these Chicken Alfredo Lasagna Roll-Ups even easier you can use a rotisserie chicken. Just remove the skin and pull the meat off of the bone. Then use two forks to shred the chicken. It eliminates the need to cook the chicken and it means one less pot to wash at the end of the night!
CHICKEN ALFREDO LASAGNA ROLL UPS
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These Chicken Alfredo Lasagna Roll-Ups are all of the flavors of classic Chicken Alfredo rolled up into lasagna noodles to make easy lasagna rolls. A simple weeknight dinner recipe that the whole family will love! Believe me, even my picky eaters were in love with this recipe!
prep time: 20MINS
cook time: 40MINS
total time: 1HR
CHICKEN ALFREDO LASAGNA ROLL UPS
These Chicken Alfredo Lasagna Roll-Ups are all of the flavors of classic Chicken Alfredo rolled up into lasagna noodles to make easy lasagna rolls. A simple weeknight dinner recipe that the whole family will love.
4.88 from 8 votes
3cupsChicken, cooked and shredded
1.5cupsAlfredo Sauce, jarred
Bring a pot of water to a boil.
Add lasagna noodles and cook according to package instructions until al dente.
Drain water from the pot and place noodles on a flat surface. (I suggest using a piece of parchment paper).
Preheat oven to 350 degrees F.
In a large bowl combine shredded chicken, ricotta cheese, salt, onion powder, garlic powder, and Italian seasoning.
With the lasagna noodles on a flat surface spread 3 ounces of the chicken mixture on each noodle. Leave 1/3 of the noodle bare.
Top the chicken mixture with 1-2 tablespoons of Alfredo sauce.
Starting at the end of the noodle roll it up, rolling towards the bare end of the noodle.
Add 1/4 cup of Alfredo sauce to the bottom of a casserole dish.
Place each lasagna roll up into the casserole dish.
Pour the remaining Alfredo sauce over the lasagna roll ups.
Top with shredded mozzarella and Parmesan cheese.
Cover dish with aluminum foil and bake for 20 minutes.
After 20 minutes remove the aluminum foil and continue to bake for 10 minutes or until the cheese is melted and bubbling.
Note: You can save time by using rotisserie chicken for your shredded chicken.
Nutrition Disclaimer: I am not a certified, nutritionist. Nutrition facts are an estimate and are provided as a courtesy. They are generated by an online API that recognizes ingredient names and amounts and makes calculations based on the serving size. Results may vary.
author: Mandy Marie
keyword: CHICKEN ALFREDO, CHICKEN LASAGNA RECIPE, LASAGNA ROLL UP
2cupsshredded, cooked chicken(can use a store-bought rotisserie chicken)
10flour tortillas(taco size)
2cupsshredded Monterey Jack cheese(or mozzarella)
1(4 oz)can diced green chiles
salt & pepper & Adobo seasoning,to taste
Preheat oven to 350F degrees.
Spray 9 x 13 baking dish with nonstick cooking spray.
In a medium-sized bowl, mix together cooked, shredded chicken with one cup of shredded cheese along with salt, pepper and Adobo seasoning.
Place chicken mixture into each of the flour tortillas.
Roll them all up and place them in the prepared baking dish.
In a medium saucepan, melt butter.
Whisk in flour and let cook and thicken for 1 minute (don’t let it burn).
Add chicken broth and whisk until smooth.
Stir in sour cream and green chiles. Be sure not to let the mixture boil.
Take the sauce off the heat and pour it over the enchiladas.
Top with remaining shredded cheese.
Bake for about 20-25 minutes.
If you’d like, you can turn the broiler on high and broil these for a minute or two until cheese is slightly browned and bubbly.
TIPS FOR COOKING AND SHREDDING CHICKEN:
You can cook your chicken a couple of ways. You can roast a couple of chicken breasts in the oven. Just drizzle a bit of olive oil on them and season with salt and pepper and cook for about 35-45 minutes.
Or you can boil your chicken until cooked. Or you could use a store bought rotisserie chicken. It just depends on how much time you have to prepare this and what flavor you want from your chicken. The roasted and rotisserie chicken are going to give you the most flavor.
Once chicken is cooked, you’ll want to shred it using two forks. Or if you have a stand mixer, using the paddle attachment, put your chicken in the mixing bowl. Turn mixer on and within a minute your chicken will be perfectly shredded.
I found this recipe on Pinterest and fell in love! We have made these now, 3 different times! This is the best chocolate chip cookie recipe ever. No funny ingredients, no chilling time, etc. Just a simple, straightforward, amazingly delicious, doughy yet still fully cooked, chocolate chip cookie that turns out perfectly every single time!
Prep Time 10 minutes
Cook Time: 8 minutes
Total Time: 30 minutes
Servings 36 cookies Calories: 183 kcal
1 cup salted butter* softened
1 cup white (granulated) sugar
1 cup light brown sugar packed
2 tsp pure vanilla extract
2 large eggs
3 cups all-purpose flour
1 tsp baking soda
½ tsp baking powder
1 tsp sea salt***
2 cups chocolate chips (or chunks, or chopped chocolate)
Preheat oven to 375 degrees F. Line a baking pan with parchment paper and set aside.
In a separate bowl mix flour, baking soda, salt, baking powder. Set aside.
Cream together butter and sugars until combined.
Beat in eggs and vanilla until fluffy.
Mix in the dry ingredients until combined.
Add 12 oz package of chocolate chips and mix well.
Roll 2-3 TBS (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets. (alternately, use a small cookie scoop to make your cookies)!
Bake in preheated oven for approximately 8-10 minutes. Take them out when they are just BARELY starting to turn brown.
Let them sit on the baking pan for 2 minutes before removing to cooling rack.
When you remove the cookies from the oven they will still look doughy. THIS is the secret that makes these cookies so absolutely amazing! Please, I beg you, do NOT overbake!
**Butter. I use Kirkland Brand Salted Butter from Costco to make these cookies. I have also used Tillamook salted butter with equally excellent results. Unsalted butter would also be great! I just recommend tasting the dough to ensure that it’s salted to your liking!
***Some people have said they think the cookies are too salty. Please be sure to use natural Sea Salt (not iodized table salt). If you are concerned about saltiness start with 1/2 tsp salt and adjust to your tastes. I always make it with salted butter and 1 tsp sea salt.
**Recipe information calculated based on this recipe making 36 cookies – 2 TBS of dough a piece)