We'll start with this:
Hello, moon.
I had to turn off all the lights to take this shot, through a window (an ancient window with bubbles and waves, you know, total old school, I live in a 160-year-old house ancient window) and I love how misty-moonlight it came out. "The moon was a ghostly galleon, tossed upon cloudy seas..." (The Highwayman)
I couldn't resist sharing a winter moon with youse.
I love Alfredo lasagna, but I don't always have time to cook chicken, trim it, break it up, make the sauce, cook the noodles, slice fresh veggies... So this great dish took a #speedbo twist on Sunday to become a great make ahead or COOK NOW casserole, that's hard-workin' Mom (or Dad!) friendly!
The sauce took 5 minutes to make. This is a double batch, to fill a 15" x 10" pan for two meals.
I'm not kidding, 5 minutes!!!!
1 stick butter
1/2 cup flour
2 Cups Chicken broth (I used 2 cups water + 1TBSP. chicken base)
4 Cups milk
1 TBSP. granulated garlic
1 TBSP. dried, chopped onion
4 eggs, beaten
1 TBSP dried parsley
1 1/2 Cups Parmesan Cheese
Melt butter in 4 quart kettle. When melted, whisk in flour to make a roux. (Doesn't that sound FANCY??? It just means the flour and butter is going to thicken your sauce, with a little help from all that cheesy goodness)
When smooth, whisk in broth and milk. Mix well while cooking over medium high heat to thicken. Add beaten eggs, keep whisking.... Mixture thickens quickly! (I didn't burn this one, hooray!!!)
Once thickened, add parsley and cheese, mix and set aside.
THAT'S IT. SAUCE DONE. FIVE MINUTES (CINCO MINUTOS!!!)
Cook l lb. box lasagna noodles according to directions.
Drain.
Open two large cans chicken breast
Heat two bags veggies, broccoli and carrots or blends
(Right out of the freezer, into the microwave!)
Spread layer of sauce on bottom of lasagna pan. Top with noodles. Sprinkle with chicken and veggies.
Repeat, leaving 2 cups of sauce for top layer. Cover. Heat.
Done.
Yes. That easy. And uber delish. Crazy good. Tasty and marvelous.
You can change this any way you want, you can shred carrots and cook them first, but I thought honestly??? Why would I do that when the nice people at Daily Chef (Sam's Club) did it first? I didn't want to insult them!!!
So I didn't forget anything here, or burn it, but I did forget that I had bread rising by the woodburning stove... OOPS!!!
The kids had a ball punching that one down, let me tell you! (All kid germs bake out of our homemade bread by virtue of me assuming they do because we didn't um.... stop and scrub up before the punching began.)
I have spent the first week of our Seekerville writing challenge editing my September release with Franciscan Media... "Refuge of the Heart". And now I'm back to writing my delightful cowboy series for Waterbrook coming out next year... (Next year seems so far away!!!)
And I'm almost ready to upload our "With This Kiss" novella collections! Super excited to work with these lovely ladies! Happy dancing! These will be ready for preorder on March 18th, and released April 15th.... I don't know about you, but up here, we're ready for spring!
Historical Collection:
You know, back in the day (like two years ago) the common belief was that you wrote either contemporary or historical stories.
Well, that's just silly.
:)
I'm here to tell you that I love writing both, and I have never had more fun in my life than playing with sweet babies and kids.... writing delightful stories.... and the exciting chance to share in ways I was never able to before.
OH. THAT GOD!!!! :)
