Chicken Lasagna

White Chicken Lasagna

3 cups cooked and shredded chicken (I used rotisserie chicken)

1 can (14 oz.) artichoke hearts, drained, chopped

1 pkg. (8 oz.) shredded mozzarella cheese

½ cup grated Parmesan Cheese

½ cup sun-dried tomatoes, chopped and drained

1-1/2 pkg. low fat cream cheese

1 cup ½ and ½

1 tsp. minced garlic

¼ cup fresh basil, chopped

12 lasagna noodles, cooked

12 slices whole milk mozzarella

INSTRUCTIONS

Preheat oven to 350F

In a large bowl, combine chicken, artichokes, 1 cup mozzarella, grated Parmesan, ½ the basil and tomatoes. Set aside.

In a separate bowl using an electric mixer, beat cream cheese, ½ and ½ and garlic until well combined. Using a spoon, stir in half the basil. Set half of the cream cheese mixture aside and stir the remaining half in with the chicken mixture.

Take half of the cream cheese mixture (without the chicken) and spread it into a 9x13 baking dish, covering the bottom. Lay 3 noodles on top and then top with ⅓ of the chicken mixture. Repeat the noodles and chicken mixture two more times, ending with a noodle layer.

Top with the last half of the cream cheese mixture.

Place the whole milk mozzarella slices on top in rows of three, like shown.

Sprinkle the shredded mozzarella over everything, and then top with more basil if desired.

Bake 25 min. or until heated through.

Slice and serve! Enjoy!

Crockpot Brown Sugar Balsamic Glazed Pork Loin

Pork Loin (I used a 5lb one I got on sale at Kroger)

1 teaspoon ground sage

½ teaspoon salt

¼ teaspoon pepper

1 clove garlic, crushed

Mix seasonings together and rub all over pork loin. 

Put ½ cup water in bottom of crock pot and place the loin in. Cook on low for 8-10 hours.

Glaze:

½ cup brown sugar

1 tablespoon cornstarch

¼ cup balsamic vinegar

½ cup water

2 tablespoons soy sauce

 An hour before the roast is finished, mix together the ingredients for the glaze in a small saucepan: brown sugar, cornstarch, balsamic vinegar, water, and soy sauce. Heat over medium and stir until mixture thickens, about 4 minutes. Brush roast with glaze 2 or 3 times during the last hour of cooking. (For a more caramelized crust, remove from crock pot and place on aluminum lined sheet pan, glaze, and set under broiler for 1 to 2 minutes, until bubbly and caramelized. Repeat 2 to 3 more times until desired crust is achieved (I did not do this step because it was already exactly like I wanted it) Serve with remaining glaze on the side.