~my thoughts about life~

Tuesday, November 5, 2013

What's For Dinner?

In my recent search to find new meals to make for my family, I stumbled upon this recipe on Pinterest.  While Hubby is not a fan of Alfredo sauce, I thought I could try this homemade version and maybe, just maybe he would like it.  I figured it was a long shot with the kids, but I'm tired of the same few things for dinner and I needed another option.

Disclaimer:  I found this recipe BEFORE I set out on my venture to lose weight.  This recipe does not fall in line with any type of weight loss program!  In fact, I made it for the second time a week ago and I think I gained about 3 lbs. after eating it!  (I also had a Snickers that day.  Hmmm....)  BUT, it's heavenly!  I called my cousin over to taste it and she nearly melted on the floor (melted, I guess, because of the amount of CHEESE in it)!!!  My cousin requested that I make it this weekend for our Bridesmaid planning get-together (AKA Girls' Night In).  Done and done.

The author of the recipe called it Chicken Alfredo Roll-Ups.  I refer to it as Alfredo Lasagna.  Either way, it's delectable!  (Her picture is better looking than my cell phone shot.)

The Ingredients:
½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
2 teaspoon garlic powder
½  tsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup parmesan cheese

9 lasagna noodles
2 cups cooked, shredded chicken
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

The Process:
In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream. Season with the garlic powder, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat.

While sauce is simmering, boil lasagna noodles according to package directions. Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. Sprinkle oregano and garlic salt on top of sauce. Take 1/9 of the shredded chicken and spread it out evenly over each noodle. Sprinkle with mozzarella. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

My Notes:
I used half & half and it tasted just great. Real cream is just way too fattening. Next time, I'm going to use light cream cheese also. I omitted the pepper and oregano. I used one clove of garlic instead of the minced garlic and garlic salt. I only used 2 C mozzarella and it was perfect. There is no need for another full cup of cheese. Also, I think I'll cut down the butter to 3/4 of a stick, as it was just a tad greasy.  

We had leftover fried chicken from a family dinner. I brought home 3 breasts and de-boned them. That worked out perfectly and I didn't have to take the time to cook chicken!  

Also, in both of my experiences making this dish, it took way longer than 15 minutes for the sauce to thicken. So if you're impatient or in a hurry, plan for extra time to thicken the sauce.

I hope you try this recipe...it is so good and I think you'll love it!


Jo said...

Sounds devine!

Mimsie said...

Wow--what a nice dish for this time of year. Must try it!

Lisa (aka Mollie's mom) said...

I guess I could do it gluten free, but it sounds like heavenly heart attack in a pan.