Skinny Buffalo Chicken Lasagna

So, this recipe is kind of weird…good…but weird. I know that's not exactly what you're looking for when reading reviews about a recipe, but I don't know how else to describe it.  I like buffalo sauce just like any other person, but I don't know if it should be used in lasagna. J on the other hand is OBSESSED with this dish;  he also LOVES buffalo sauce.  If you're a lover of all things buffalo, this recipe is for you.  If you think it's good with wings but don't think it's the greatest thing ever, then make at your own risk. On the bright side, it's a Weight Watchers friendly recipe…surprising right?!?!  The other weird thing was the chicken was cubed. I think if it was shredded it would have blended a bit better. One more warning, depending on the buffalo sauce you use, it has a pretty good kick. I'm such a chicken, but I think I handled it pretty well. Thank you to Recipe-Diaries for the recipe! 

Serves: 8
Cook Time according to me: 1 hour 45 mins
How difficult was this for me? Not too bad!

9 whole wheat noodles
1 lb boneless, skinless chicken breasts, shredded
3 cups spaghetti sauce, cheese blends are best
1 cup Texas Pete Buffalo-style Wing sauce
1.5 cups water
15 oz nonfat ricotta cheese
1/2 cup egg substitute
1/2 cup blue cheese crumbles or pepper jack cheese

Preheat oven to 350 degrees F.  Spray 9x13 baking dish with nonstick cooking spray.

Bring a large pot of water to a boil & place chicken breasts for 8-10 mins until fully cooked through.

Meanwhile, in a mixing bow, combine ricotta cheese & egg substitute.

In a different mixing bowl, combine water, spaghetti sauce & wing sauce.

When the chicken is done, shred it (ignore my cubes) & mix it into the spaghetti sauce mix.

Spread approx. one cup of the sauce/chicken mix across the bottom of the pan.

The original directions say to lay 4 noodles over the sauce. 4 noodles wouldn't fit, so I got creative.

Spread a layer of sauce over the noodles. Then spread a layer of the ricotta mix over the sauce. It is a tad difficult, do your best…you won't really notice when eating if it isn't completely even.

Add another layer of noodles & repeat the process until you end with a layer of just sauce & chicken mix. 

Cover with aluminum foil & bake for 1 hour.

Remove from oven, sprinkle cheese on top & bake uncovered for an additional 15 mins.

Remove from heat & let dish sit for about 10 mins. 

Serve & Enjoy!


Lately Loving: Tasteful Tile!

J & I recently attended the most BEAUTIFUL wedding in Santa Barbara.  Our best friends got married (finally) & the entire weekend was just perfect.  Originally, we planned on staying at The Hyatt, where we've stayed before. It's a really nice hotel & faces the ocean. Who can complain about that? However, through a small mishap with the bride's mom, we ended up moving over to The Four Seasons - The Biltmore while only paying a Hyatt rate. BEST MISHAP EVER.  I've been to bottomless mimosa Sunday brunch twice at The Four Seasons before, but I'd never been in any of the rooms.  I was absolutely blown away.  The accommodations were simply stunning & have inspired a post about it.   

The bathroom had the most vibrant tile I've ever seen in a hotel bathroom & I fell in love. I've always been drawn to a more modern feel (could you tell by our bathroom remodel?), but if I ever own a Spanish style house, I am incorporating tiles like this or the ones below somehow!

Source: CoCo Kelly
Source: That Truett

Would you believe these "tiles" are actually decals?? Such a fun way to incorporate the design in a more affordable way.
 Source: Bleu Coin
Would you ever incorporate this look into your home?


Spinach & Artichoke Bites

Ladies & gentlemen, I'd like to introduce you to my new favorite appetizer.  THESE ARE AMAZING.  Imagine your favorite Spinich & Artichoke dip served inside of a crescent roll. I mean, GENIUS. They aren't hard to make & will for sure be the hit of your next party…or if you just want to sit & eat them for dinner, that's OK too.  I made 42 of them for a small gathering with my friends & between 5 of us, we ate them all. Need I say more?  I used fresh spinach & I think it made a big difference compared to when I've used frozen spinach in dips.  Big thanks to Cakes Cottage for this awesome recipe. I will definitely make these again!

Serves: 42
Cook Time: 40 mins
How difficult was this for Rachel? Pretty easy! I had one minor problem, but follow my steps & you'll be fine!

1 8oz package softened reduced fat cream cheese
8 cups fresh spinach (once cooked, will only be one actual cup of spinach)
1/4 cup mayonnaise
1/2 cup grated parmesan cheese
2 cloves garlic, pealed & minced
1 14oz can artichoke hearts, drained & chopped
2 tubes original crescent roll dough
1/2 cup shredded mozzarella


Preheat oven to 375 degrees F.

In a medium sauce pan, bring water to a boil.  While water is boiling, rinse spinach well then chop leaving the pieces slightly bigger.

Boil spinach for 1 minute then drain.
Once boiled, you should have 1 full cup of cooked spinach.  It took me 3 rounds of boiling spinach to figure out just how much would make 1 cup once cooked. 
In a medium mixing bowl, combine spinach, artichoke & parmesan cheese
Add in garlic, mayo,  mozzarella & cream cheese.  Using a mixer, mix completely. 
Set aside.
Working with one can of dough,  roll the dough into one large piece.  I don't have a roller, so i used my fingers to mesh the dough all together. 
Cut the dough into 20 even squares. 
Place the dough into a greased mini-muffin pan.
Spoon 1-2 tsp of dip into each square.  
Repeat with 2nd can of dough.
Bake for 15 mins. Make sure dough doesn't burn.