Lemon Chicken

Marinate chicken with your favorite Lemon marinade overnight.

Roll chicken breasts in bread crumbs/ flour/ lemon salt mixture.

Saute in olive oil.

Garnich with sliced lemons

Cook from frozen on 350 degrees for 1 hour

If thawed bake for 30 min.

Honey Lime Chicken Enchiladas

ingredients:


6 tablespoons honey
5 tablespoons fresh lime juice
1 tablespoon chili powder
4 cups chicken, cooked and shredded
1 can black beans, rinsed
tortillas
green enchilada sauce
shredded cheddar cheese


directions:


mix honey, lime juice, chili powder, and chicken together and marinate
for at least 1 hour. cover bottom of baking dish with a small amount
of enchilada sauce. assemble enchilada by placing a heaping spoonful
of chicken, a spoonful of beans and cheese in tortillas. roll up and
place in baking dish. top with remaining sauce and cheese. bake at
350F for 20-30 minutes or until warmed through and cheese is melted

* I cooked the chicken with the honey/lime mixture in the crock pot.

Defrost and pour green sauce on top, then make until cheese is melted and sauce is bubbly. About 30 min.

Lasagna Rolls

Ingredients

Sauce:

• 2 tablespoons unsalted butter
• 4 teaspoons all-purpose flour
• 1 1/4 cups whole milk
• 1/4 teaspoon salt
• 1/8 teaspoon ground black pepper
• Pinch ground nutmeg

Lasagna:

• 1 (15-ounce) container whole milk ricotta cheese
• 1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
• 1 cup plus 2 tablespoons grated Parmesan
• 3 ounces thinly sliced prosciutto, chopped
• 1 large egg, beaten to blend
• 3/4 teaspoon salt, plus more for salting water
• 1/2 teaspoon freshly ground black pepper
• 1 to 2 tablespoons olive oil
• 12 uncooked lasagna noodles
• 2 cups marinara sauce
• 1 cup shredded mozzarella (about 4 ounces)

Directions

To make the sauce: Melt the butter in a heavy medium saucepan over medium-low heat. Add the flour and whisk for 3 minutes. Whisk in the milk. Increase the heat to medium-high. Whisk the sauce until it comes to a simmer and is thick and smooth, about 3 minutes. Whisk the salt, pepper, and nutmeg into the bechamel sauce.
Preheat the oven to 450 degrees F.
Whisk the ricotta, spinach, 1 cup Parmesan, prosciutto, egg, salt, and pepper in a medium bowl to blend.
Add a tablespoon or 2 of oil to a large pot of boiling salted water. Boil the noodles until just tender but still firm to bite. Drain. Arrange the noodles in a single layer on a baking sheet to prevent them from sticking.
Butter a 13-by-9-by-2-inch glass baking dish. Pour the bechamel sauce over the bottom of the prepared dish. Lay out 4 lasagna noodles on a work surface, then spread about 3 tablespoons of ricotta mixture evenly over each noodle. Starting at 1 end, roll each noodle like a jelly roll. Lay the lasagna rolls seam side down, without touching, atop the bechamel sauce in the dish. Repeat with the remaining noodles and ricotta mixture. Spoon 1 cup of marinara sauce over the lasagna rolls. Sprinkle the mozzarella and remaining 2 tablespoons of Parmesan over the lasagna rolls. Cover tightly with foil. Bake until heated through and the sauce bubbles, about 20 minutes. Uncover and bake until the cheese on top becomes golden, about 15 minutes longer. Let stand for 10 minutes. Meanwhile, heat the remaining marinara sauce in a heavy small saucepan over medium heat until hot, and serve alongside.