Chicken, Potato & Veggie Bake

I got this recipe from Sparkspeople, it's a free weight loss sight! But I have seen very similar recipes all over the web so I'm not sure who the creator is. I do love this recipe and plan to make it often in the New Year. You could easily substitute pork or beef chunks if you don't have chicken in the house. The original recipe said to use asparagus but I didn't have any in the house so I used carrots, you can use whatever you have in the house.

Chicken, Potato & Veggie Bake

2 skinless chicken breasts, cut into 1 1/2 inch cubes
5 or 6 medium potatoes, cubed
3 medium carrots, sliced (or an vegetable you want)
1 green pepper, chopped
1 tsp dried basil (or fresh)
1/2 tsp garlic powder
1.5 Tbsp Olive Oil
Ground pepper to taste
salt to taste
1/2 cup chicken broth
*I also like to add 1 scant TBSP chicken bouillon for extra flavor

Preheat oven to 400 F. Add all ingredients to 10x13 pan and bake uncovered for approximately 45 minutes or until done.

Enjoy!
Tina

Lasagna Casserole

I love lasagna but I hate the preparation, so this casserole is right up my alley. You can make this any way that your family typically likes lasagna. We don't like cottage cheese so we don't add that but you most certainly could.

Lasagna Casserole
2 cups uncooked pasta, I use elbow
1 lb ground beef
1/2 onion, chopped
1/2 green pepper, chopped
1 medium tomato, chopped
1 can tomato soup
1/2 jar pasta sauce
1 tsp Italian seasoning
1/2 tsp basil
1/2 tsp garlic powder


Cook pasta according to directions. Meanwhile, fry up the ground beef with the onion, chopped green pepper and chopped tomato. Once your meat is cooked add the remaining ingredients and let this simmer until it is a somewhat thicker consistency. Now stir in the cooked pasta, and cover with cheese. Bake at 350F for about 20 minutes.


Serve this with garlic toast and a salad and you have a great meal! And less prep work then your usual lasagna.


Enjoy!
Tina