Chicken Lasagna with White Sauce

Ingredients:
• 12 lasagna sheets
• 2 boneless, skinless chicken breasts, shredded
• 2 cups (16 oz) béchamel sauce
• 1 cup (8 oz) heavy cream
• 1 cup (4 oz) shredded mozzarella cheese
• ½ cup (2 oz) grated Parmesan cheese
• 1 garlic clove, minced
• 1 small onion, finely chopped
• 1 tablespoon butter
• ½ cup (4 oz) sweet corn (optional)
• Salt, pepper, and nutmeg to taste
• Chopped parsley for garnish

Instructions:
1. Prepare the filling: In a skillet, melt the butter and sauté the onion and garlic until golden. Add the shredded chicken, corn (optional), salt, and pepper. Mix well and set aside.
2. Cook the pasta: Boil the lasagna sheets according to the package instructions and drain.
3. Assemble the lasagna: In a baking dish, spread a layer of béchamel sauce, followed by a layer of pasta, a layer of chicken with corn, and a sprinkle of cheese. Repeat the layers until all ingredients are used.
4. Top and bake: Finish with a layer of béchamel sauce, sprinkle with mozzarella and Parmesan cheese. Bake at 350°F for 25-30 minutes or until the top is golden and bubbly.
5. Serve and enjoy: Garnish with fresh parsley and serve hot.

Slow Cooker Ham & White Beans

1 lb package dried northern beans
ham bone, hocks, shanks or diced ham (about 1 pound)
2 tsp onion powder
6 cups water
salt & pepper to taste
Rinse and sort the beans for any pebbles. Add the the rinsed beans, onion powder, salt, pepper, and ham to the crock pot. Add water. Cover and cook on low about 8 hours, until beans are tender. Remove ham bone, shanks or hocks and pull off the meat. Add meat to the crock pot and mix.

Giant stuffed pasta shells

Directions:


1.Cook pasta shells as directed on the box, drain and set aside
2.Brown hamburger meat, drain, and add pasta sauce
3.Prepare cream cheese mixture (8oz cream cheese (room temp), 1/2 cup of mayo, 1 tsp of Italian seasoning, 1/4 tsp pepper)
4. Spread cream cheese mixture inside of the shell, add a little mozzarella cheese, fill with meat mixture, and stuff more mozzarella cheese on top
5. Place shells in a 9×13 pan, cover with foil and bake in the oven for 30mins on 350°

Texas Cowboy Stew

2 lb ground beef
2 packages kielbasa sausage sliced
2 garlic cloves, minced
1 onion, chopped
2 (14.5oz) cans peeled and diced tomatoes, drained
4 medium baking potatoes, peeled and diced
2 (15oz) cans pinto beans, with liquid
1 (15.2oz) can whole kernel corn, Drained
2 (14.5oz) can diced tomatoes with green chile pepper, with liquid
1 (10oz) package frozen mixed vegetables
4 cups of water
2 tsp ground cumin
2 tsp chili powder
Salt and pepper to taste
Any seasonings to taste
Sauté onion and beef together until cooked. Drain. Add sliced sausage until cooked.
Pour in all canned ingredients. Mix together until we’ll combined. Add your seasonings.
Add 4 cups of water. (You will need a big stock pot or Dutch oven for this recipe, or make half of it in one pan and half in another)
Bring to a boil, lower heat, simmer one hour.
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