Buffalo Chicken Lasagna
1 tablespoon vegetable oil
1-1/2 pounds ground chicken
1 small onion chopped
1 celery rib, finely chopped
1 large carrot, grated
2 garlic cloves, minced
1 can (14 oz.) diced tomatoes, drained 1 bottle (12 oz.) buffalo wing sauce
1-1/2 teaspoon Italian seasoning
1/2 cup water
1/2 teaspoon salt
1/4 teaspoon pepper
9 lasagna noodles
1 carton (15 oz.) ricotta cheese
1 3/4 cup crumbled blue cheese, divided
1/2 cup minced Italian flat leaf parsley
1 egg, lightly beaten
3 cups (12 oz.) shredded part-skim mozzarella cheese
2 cups (8 oz.) shredded white cheddar cheese
In a Dutch oven, heat oil over medium heat. Add the chicken, onion, celery and carrot; cook and stir until meat is no longer pink and vegetables are tender. Add garlic, cook 2 minutes longer. Stir in the tomatoes, wing sauce, water, Italian seasoning, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 1 hour.
Meanwhile, cook noodles according to package directions; drain. In a bowl, mix ricotta cheese, 3/4 cup blue cheese, parsley and egg. Spread 1-1/2 cups sauce into a greased 13×9-inch pan. Layer with three noodles, 1-1/2 cups sauce, 2/3 cup ricotta mixture, 1 cup mozzarella cheese, 2/3 cup cheddar cheese and 1/3 cup blue cheese. Repeat layers twice.
Bake, covered, at 350º for 20 minutes. Uncover; bake 20-25 minutes longer or until bubbly and cheese is melted. Let stand for 10 minutes before serving. Makes 12 servings.
Cheddar Garlic Biscuits
2 cups biscuit/baking mix
1/2 cup shredded cheddar cheese
1/2 teaspoon dried minced onion
2/3 cup 2% milk
1/4 cup butter, melted
1/2 teaspoon garlic powder
Preheat oven to 450º. Combine biscuit mix, cheese and onion in a large bowl. Stir in milk until a soft dough forms; stir 30 seconds.
Drop by rounded tablespoonfuls 2 inches apart onto ungreased baking sheets. Bake 8-10 minutes or until golden brown. Combine butter and garlic powder; brush over biscuits. Serve warm. Makes 15 biscuits
Chocolate Raspberry Pie
1 3/4 ounce package vanilla instant pudding and pie filling
1-1/2 cups fat-free plain or vanilla yogurt
1/2 cup skim milk
2 cups frozen whipped topping, thawed
1 cup chocolate sandwich cookies, crushed
1 8-inch prepared chocolate wafer crumbs pie shell
Fresh raspberries, chocolate curls as garnish if desired
Beat dry pudding and pie filling with yogurt and skim milk with a wire whisk or spoon until thickened. Fold in whipped topping and crushed cookies. Pour into prepared pie shell. Freeze at least 4 hours. Remove from freezer about 10 minutes before serving. Top with fresh raspberries and chocolate curls as garnish. Make 6 servings
