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We’re kicking off fall with a new episode of Dinner Made Easy! This week I’m sharing 3 recipes that can all be made using a grocery store rotisserie chicken!
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Chicken & Broccoli Lasagna Roll-Ups
2 cups alfredo sauce
2 cups ricotta cheese
1 cup finely chopped broccoli
1 cup shredded rotisserie chicken
1/3 cup grated Parmesan cheese, divided
2 garlic cloves, minced
4 fresh lasagna sheets, cut in half lengthwise
1 cup shredded mozzarella
1 tablespoon freshly chopped parsley for garnish
1/4 teaspoon red pepper flakes
Salt and freshly cracked black pepper
Preheat the oven to 375ºF. Spread half of the alfredo sauce in a large baking dish and set it aside.
In a large bowl, combine the ricotta, broccoli, chicken, half of the Parmesan cheese, the garlic, salt and pepper. On each lasagna sheet, spread some of the ricotta mixture and roll it up. Place the roll up into the baking dish, seam side down. Continue rolling until all of the filling is used up. Top the roll ups with the remaining alfredo sauce, mozzarella cheese, and the remaining Parmesan cheese.
Bake the roll ups until the cheese begins to brown and the sauce is hot and bubbly, about 20 minutes. Garnish with chopped parsley and red pepper flakes just before serving.
Chicken Taco Soup
1 tablespoon vegetable oil
1 yellow onion, finely diced
1 red pepper, finely diced
3 garlic cloves, minced
2 tablespoons taco seasoning
1 (28-ounce) can diced tomatoes
4 cups chicken broth
2 cups shredded rotisserie chicken
1 cup rinsed and drained canned black beans
1 cup corn kernels
2 tablespoons chopped fresh cilantro
Sour cream for serving
Shredded cheddar cheese for serving
Lime wedges for serving
Green onion slices for serving
Salt and freshly cracked black pepper
Heat the oil in a soup pot or Dutch oven over medium-high heat. Add the onion and pepper and cook until they begin to soften, about 2 to 3 minutes. Add the garlic and taco seasoning. Cook until they become fragrant, about 30 seconds. Add the diced tomatoes, broth, chicken, beans and corn. Mix well and season with salt and pepper to taste. Bring the soup to a boil then reduce to a simmer. Simmer for 10 to 15 minutes, or until the soup has reduced slightly. Stir in the cilantro and season it well with salt and pepper to taste.
Serve topped with a spoonful of sour cream, cheddar cheese, lime wedges, and chopped green onion.
Thai Cashew Chopped Salad
Dressing
Juice of 1 lime
2 tablespoons soy sauce
2 tablespoon fish sauce
1 tablespoon sesame oil
2 teaspoons agave
1 teaspoon freshly grated ginger
Salad
1 cup shredded rotisserie chicken
1 cup finely sliced red cabbage
1 cup julienned carrots
1 red pepper, finely sliced
1 yellow pepper, finely sliced
1 cup shelled edamame
1/2 cup cashews
Fresh cilantro for garnish
In a small bowl, whisk together the dressing ingredients. Set it aside.
Assemble the salad ingredients in a serving dish and top with the dressing.
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