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CROCKPOT CHICKEN ALFREDO LASAGNA – Butter with a Side of Bread by Gordon Ramsay

CROCKPOT CHICKEN ALFREDO LASAGNA - Butter with a Side of Bread


Slow Cooker Chicken Alfredo Lasagna packed with vegetables, tender chicken and 3 kinds of cheese! Easy crockpot lasagna recipe perfect for busy weeknights!

Slow Cooker Chicken Alfredo Lasagna recipeWith summer comes hot temperatures and the desire to order take out. But when you realize how simple and fast this dinner is to prepare you may just put that phone down and enjoy a home cooked meal instead. As a perk, your slow cooker doesn’t use as much energy or heat up the house as much when used! Bonus!

Making Crockpot Chicken Vegetable Alfredo

I’ve seen several recipes for crockpot lasagna, but to be honest, most had mixed reviews. Not only that, but I wanted an Alfredo lasagna where I could add in some veggies from the garden. So after reading a ton of different recipes and comments, I came up with this easy recipe and oh my heavens~ it’s a winner!! It’s so delicious and the noodles and vegetables were cooked perfectly. It’s not dry and has a wonderful flavor. It came together really quickly and I have a meal’s worth of leftovers, which is a bonus! My kids and husband were all raving about it, so it will certainly go into our normal rotation of meals.

Crockpot Chicken Alfredo Lasagna recipeCan I Use a Rotisserie Chicken?

If you have a rotisserie chicken on hand, by all means, use it (that’s what I did!) I love how the chicken comes precooked and at a great price. I love buying them to help stretch meals by taking and shredding the meat on the bones.

What’s Better Ricotta Cheese or Cottage Cheese for Lasagna?

Cottage cheese is a great option for those on a diet and wanting a healthier alternative. Cottage cheese may not have the same texture but it does have a similar flavor and at a fraction of the calories and fat.

Crockpot Chicken Alfredo Lasagna recipe ingredientsCrock Pot Chicken & Vegetable Alfredo Lasagna Ingredients

Noodles & Veggies

-1 9-oz box No Boil Lasagna Noodles

-8 oz sliced mushrooms

-1 zucchini, sliced thin

-1 yellow squash, sliced thin

-1 tomato, diced

Cheese Mixture

-1 16-oz container cottage cheese or ricotta cheese

-1 cup mozzarella, divided in half {half goes on top of the lasagna}

-1 cup Parmesan cheese, divided in half {half goes on top of the lasagna}

-1 egg, beaten

-1 tsp dried parsley

-salt & pepper

How to make crockpot lasagnaSauce mixture

-1 15-oz container Alfredo sauce

-1 cup chicken broth

-1/2 tsp dried sage

-1 tsp Italian Seasoning

-2 tsp onion powder

-2 cups diced, cooked chicken

How to make slow cooker chicken alfredo lasagnaHow to Make Crockpot Chicken Vegetable Alfredo

Slice your vegetables and dice the chicken.

Combine the ingredients for both the sauce mixture and the cheese mixture in separate bowls t=so that they’re ready to go.

To layer your lasagna, the noodles will be divided into 3 portions. You can set them into 3 groups now to make it easier when putting it all together.

The sauce mixture will also be divided into thirds.

The cheese mixture will just be divided in half, as will your vegetables. It’s okay to overlap the noodles- just try and cover as much as the crockpot as you can. I usually lay out a few, and then brake the others into pieces to fill in the gaps.

Arrange everything close to your crockpot so it’s easy to grab and use.

How to make slow cooker chicken alfredo lasagnaHere is how I layered my lasagna:

First place ⅓ of the sauce on bottom and top that with ⅓ of the noodles. Add ½ of the cheese mixture and top it with ½ of the vegetables. Add ⅓ of the noodles and follow it with ⅓ of the sauce. Add in the remaining 1/2 of the vegetables and ½ of the cheese mixture followed by the last ⅓ of the noodles and sauce mixture.

Once you have everything layered in your crockpot, turn the heat onto low, put the lid on and cook it for 3 hours.

Once 3 hours have passed, take a fork and make sure the top layer of noodles are all submerged in the dish and they aren’t drying out. {Push it down a little if you need to.} Add the remaining 1/2 cup of mozzarella and Parmesan cheeses to the top of the lasagna. Replace lid and continue cooking for another 30 minutes.

Turn the crockpot off and then let it sit for about 20 minutes or so before serving. {This allows the lasagna to soak up more liquid and helps the pieces hold together better.} Cut and serve.

How to make slow cooker chicken alfredo lasagna

How to make slow cooker chicken alfredo lasagna

Slow Cooker Chicken Alfredo Lasagna

Slow Cooker Chicken Alfredo Lasagna packed with vegetables, tender chicken and 3 kinds of cheese! Easy crockpot lasagna recipe perfect for busy weeknights! 

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Course: Main Course, Main Dish

Cuisine: American

Keyword: Chicken Alfredo Lasagna

Prep Time: 25 minutes

Cook Time: 3 hours

Total Time: 3 hours 25 minutes

Servings: 10

Calories: 394kcal

Author: Butter With A Side of Bread

Ingredients

Noodles & Vegetables

  • 9 oz No Boil Lasagna Noodles box
  • 8 oz sliced mushrooms
  • 1 zucchini sliced thin
  • 1 yellow squash sliced thin
  • 1 tomato seeded & diced

Cheese Mixture

  • 16- oz ricotta cheese or cottage cheese
  • 1 cup mozzarella divided in half {half goes on top of the lasagna}
  • 1 cup Parmesan cheese divided in half {half goes on top of the lasagna}
  • 1 egg beaten
  • 1 tsp dried parsley
  • salt & pepper

Sauce Mixture

  • 15- oz Alfredo Sauce
  • 1 cup chicken broth
  • 1/2 tsp dried sage
  • 1 tsp Italian Seasoning
  • 2 tsp onion powder
  • 2 cups cooked chicken diced

Instructions

  • Slice vegetables and dice chicken. Combine ingredients for both the sauce mixture and cheese mixture.

  • To layer your lasagna, the noodles will be divided into 3 layers. You can set them into 3 groups now to make it easier when putting it all together. The sauce mixture will also be divided into thirds. The cheese mixture will just be divided in half, as will your vegetables. It’s okay to overlap the noodles- just try and cover as much as the crockpot as you can. I usually lay out a few, then broke others into pieces to fill in the gaps.

  • First, place ⅓ of the sauce on bottom. Layer with ⅓ of the noodles. Add ½ of the cheese mixture and top it with ½ of the vegetables. Add another ⅓ of the noodles and follow it with ⅓ of the sauce. Add in the remaining 1/2 of the vegetables and ½ of the cheese mixture followed by the last ⅓ of the noodles and sauce mixture. 

  • Once you have everything layered in your crockpot, turn the heat onto low, put the lid on and cook it for 3 hours.

  • Once 3 hours have passed, take a fork and make sure the top layer of noodles are all submerged in the dish and they aren’t drying out. {Push it down a little if you need to.} Add the remaining 1/2 cup of mozzarella and Parmesan cheeses to the top of the lasagna. Replace lid and continue cooking for another 30 minutes.

  • Turn crockpot off and let sit for about 20 minutes or so before serving. {This allows the lasagna to soak up more liquid and helps the pieces hold together better.}

Nutrition

Calories: 394kcal | Carbohydrates: 26g | Protein: 25g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 104mg | Sodium: 769mg | Potassium: 377mg | Fiber: 2g | Sugar: 4g | Vitamin A: 572IU | Vitamin C: 10mg | Calcium: 296mg | Iron: 2mg

How to make slow cooker chicken alfredo lasagna

What Jarred Alfredo Sauce is Best?

I prefer store-bought  Alfredo Sauce that’s kept in the refrigerated section, as opposed to the jarred variety. It tastes more homemade and fresh to me.

How Long Are The Leftovers Good For?

After the meal is completely cooled down, you can store it in an airtight container and place it in the fridge for up to 5 days. You can reheat it in the oven at a low temp or in the microwave until it’s been heated through.

Slow Cooker Chicken Alfredo Lasagna recipeOther awesome slow cooked meals to try soon!

Slow Cooker Chicken Alfredo Lasagna packed with vegetables, tender chicken and 3 kinds of cheese! Easy crockpot lasagna recipe perfect for busy weeknights! 

You’re going to love this cheesy and creamy chicken alfredo lasagna with vegetables. It’s a perfect summer time dinner, but it’s actually really good the other times of the year too!

BEST PUMPKIN SPICE CUPCAKES – Butter with a Side of Bread by Gordon Ramsay

BEST PUMPKIN SPICE CUPCAKES - Butter with a Side of Bread


Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect little treats for celebrating Fall! Easy recipe that starts with yellow cake mix and yields soft, moist perfectly spiced pumpkin cupcakes!

Best Pumpkin Spice Cupcakes with Cream Cheese Frosting

These semi homemade pumpkin spice cupcakes are to die for! They are so soft and fluffy and every bite is full of moist and flavorful cupcake and frosting goodness. I am addicted to pumpkin flavored things and these pumpkin cupcakes with cake mix and pudding are one of my favorite treats to make! Making these pumpkin spice cupcakes using cake mix is just another way to get desired results without the extra legwork!

What Are Pumpkin Spice Cupcakes with Cream Cheese Frosting?

These cupcakes are just like you’d expect, but with a fun twist. Instead of making cupcakes from scratch, we use yellow cake mix and canned pumpkin as the starter. This not only reduces our time in the kitchen but helps us to use fewer pantry ingredients! The added canned pumpkin and seasonings help to give us a well flavored and spiced cupcake that we can’t wait to sink our teeth into.

Best Pumpkin Spice Cupcakes with Cream Cheese FrostingPumpkin Spice Cupcake Ingredients

-Boxed Cake Mix: We need 1 box of yellow cake mix to make this recipe. You can use your favorite brand.

-Instant Pudding: We only need 1 box of instant vanilla pudding (just the dry stuff) to make these cupcakes extra moist.

-Canned Pumpkin: Just a small (about 12 ounce) can of pumpkin puree is enough for adding color, moisture, and flavor to these treats. Make sure you grab pumpkin puree and not the canned pumpkin pie filling as there is a difference!

-Baking Soda: Although the cake mix contains leavening agents, 1/4 teaspoon of baking soda will help to make these cupcakes extra fluffy.

-Eggs: We need 2 large eggs to help bind these cupcakes together and get us a great crumb.

-Water: Using 3/4 cup of water we can thin down the batter so that it isn’t incredibly thick and paste-like.

-Spices: We will need 1/4 teaspoon nutmeg and ground cloves, 1 teaspoon cinnamon, and 1/2 teaspoon of ginger to spice these cupcakes up well.

Best Pumpkin Spice Cupcakes with Cream Cheese FrostingCream Cheese Frosting Ingredients

-Butter: Using 1/2 cup (1 stick) of softened unsalted butter, we can get a rich and flavorful cream cheese frosting that tastes great!

-Cream Cheese: We will need 8 ounces (1 brick) of softened cream cheese.

-Powdered Sugar: 4 cups of powdered sugar will add a thick and sweet creamy texture to the frosting that we need.

-Milk: We will need about 1/4 cup of milk to get the right consistency in the frosting. You can use any dairy/nondairy milk of choice.

-Vanilla: With 1 teaspoon of vanilla we create a flavor base. You can use what you have on hand, but I prefer the high quality stuff because it tastes so much better.

How to make Best Pumpkin Spice Cupcakes with Cream Cheese FrostingHow to Make Pumpkin Spice Cupcakes

Preheat oven to 350F degrees. Line a muffin pan with cupcake liners or grease it well.

Place all of the cupcake ingredients into a mixing bowl and then beat together for 4 minutes.

Fill your cupcake liners about 2/3 full.

Cook at 350°F for about 25 minutes. Test with a toothpick – it should come out clean.

To make them completely irresistible I usually top the cupcakes with cream cheese frosting.

How to Make Cream Cheese Frosting

Beat the softened butter and cream cheese together in a bowl.

Add in the remaining ingredients. Beat again to combine.

Frost your cupcakes as desired.

How to make Best Pumpkin Spice Cupcakes with Cream Cheese Frosting

Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect little treats for celebrating Fall! Easy recipe that starts with yellow cake mix and yields soft, moist perfectly spiced pumpkin cupcakes! 

Pumpkin Spice Cupcakes with Cream Cheese Frosting

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Course: Cake, Dessert

Cuisine: American

Keyword: Pumpkin Spice Cupcakes

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Servings: 24

Ingredients

  • 1 box yellow cake mix 15.25 oz
  • 1 3.4oz small box instant vanilla pudding
  • 12 oz pure pack pumpkin
  • 1/4 tsp baking soda
  • 2 eggs
  • 3/4 cup water
  • 1/4 tsp nutmeg
  • 1 tsp cinnamon
  • 1/4 tsp ground cloves
  • 1/2 tsp ginger

Cream Cheese Frosting

  • 1/2 cup salted butter 1 stick, softened
  • 8 oz cream cheese softened
  • 4 cups powdered sugar
  • 1/4 cup milk
  • 1 tsp vanilla

Instructions

Cupcakes

  • Preheat your oven to 350F degrees and line your muffin pan with cupcake liners or grease them with nonstick cooking spray.

  • Add all of the ingredients for the cupcakes into a large mixing bowl and beat for 4 minutes.

  • Fill your cupcake liners 2/3 of the way full.

  • Bake in the oven for 25 minutes or until a toothpick can be inserted and come out clean.

  • Let cool completely and then frost with cream cheese frosting.

Cream Cheese Frosting

  • In a mixing bowl, cream together the butter and cream cheese until smooth.

  • Add in the powdered sugar, vanilla, and the milk. Beat again. Add more milk ( a little at a time) if needed to help reach the desired consistency.

Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect little treats for celebrating Fall! Easy recipe that starts with yellow cake mix and yields soft, moist perfectly spiced pumpkin cupcakes! 

Can I make a larger pumpkin cake instead of cupcakes?

Absolutely! This cupcake recipe is so versatile it can be made into larger cakes as well. I’ve personally made this cake in a large sheet pan and smaller 9×9’s. For a large cookie sheet cake and 9×9 pans, you’ll need to bake for about 35 minutes. Make sure to let them cool completely before frosting or stacking!

How to store cream cheese frosted pumpkin cupcakes

I recommend storing already frosted cupcakes (and any remaining frosting) in the fridge for up to 3 days. If you plan on eating them the same day, they can remain at room temperature for up to 8 hours.

Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect little treats for celebrating Fall! Easy recipe that starts with yellow cake mix and yields soft, moist perfectly spiced pumpkin cupcakes! Can I freeze cream cheese frosted cupcakes?

Yes, you can! After letting your cupcakes cool completely and frosting them as desired, take the cupcakes and place them in an airtight container, then place the container in the freezer. They can last in the freezer for about 3 months. When you want to eat one, simply remove it from the freezer and place it on the counter to thaw for a few minutes before enjoying.

Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect little treats for celebrating Fall! Easy recipe that starts with yellow cake mix and yields soft, moist perfectly spiced pumpkin cupcakes! More cupcake recipes you’re no doubt going to love!

Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect little treats for celebrating Fall! Easy recipe that starts with yellow cake mix and yields soft, moist perfectly spiced pumpkin cupcakes! These Pumpkin Spice Cupcakes with Cream Cheese Frosting are the perfect semi-homemade recipe for when you want something sweet and delicious. Every bite tastes like Autumn and you can’t help but fall in love with these frosted cupcakes.

HOMEMADE BUTTERFINGER BITES – Butter with a Side of Bread by Gordon Ramsay

HOMEMADE BUTTERFINGER BITES - Butter with a Side of Bread


Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

 

Homemade Butterfinger Bites really do taste just like the Butterfingers you buy at the store. I really love them in miniature form – who wouldn’t want a higher chocolate to candy bar ratio?!

Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

I was a little bit wary about making candy bars out of melted candy corn, but even if you don’t love candy corn, you won’t believe how adding peanut butter absolutely transforms the taste of the candy corn into something that tastes just like the inside of a Butterfinger.

I use semi-sweet chocolate chips for the chocolate coating, but any type of chocolate will work. Milk chocolate, white chocolate or any other type of dipping chocolate will work great – so pick your favorite!

Homemade Butterfinger candy bars made with candy corn and peanut butter

Ingredients in Butterfinger Bites

3 cups candy corn

1 1/2 cups peanut butter

3 cups chocolate chips (semi-sweet, milk chocolate, white chocolate, etc.)

How to make homemade Butterfinger candy bars

How to make Mini Butterfinger candy bars

Place the candy corn into a large microwave-safe bowl. Microwave on high for 60 seconds and then stir. Continue to microwave at 30 second intervals, stirring in between each interval until the candy corn are completely melted.

Add the peanut butter to the melted candy corn and then microwave for 30 more seconds. Stir it all together and immediately pour into an 8X8 pan lined with parchment paper. Press evenly into the pan.

Let the candy cool and set for 3-4 hours. Cut into 64 (1 inch) squares. (Sometimes I make them a little bit bigger-I got 36 bites out of this batch, but we were also taste-testing the outer edges before we ever got to the dipping part.) If you prefer to make full sized candy bars, cut into 16 bars.

In a microwave-safe bowl, melt the chocolate chips. Microwave at 30 second intervals, stirring in between each one until the chocolate is completely melted and smooth. Be careful not to microwave too long or the chocolate will seize and be unusable. If the chocolate is a little bit too thick to dip in, you can add a tablespoon of shortening to the chocolate to thin it out a bit.

Dip each candy bar into the melted chocolate and place on wax paper to set. If desired, add sprinkles on top before the chocolate sets up. As soon as the chocolate is hardened, the bars are ready. If you need the chocolate to set up faster, you can place them in the refrigerator to speed up the process.

Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

Homemade Butterfinger Bites

Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

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Course: Candy

Cuisine: American

Keyword: homemade butterfinger bites

Servings: 64

Ingredients

  • 3 cups candy corn
  • 1 1/2 cups peanut butter
  • 3 cups chocolate chips semi-sweet, milk chocolate, white chocolate, etc.

Instructions

  • Place the candy corn into a large microwave-safe bowl. Microwave on high for 60 seconds and then stir. Continue to microwave at 30 second intervals, stirring in between each interval until the candy corn are completely melted.

  • Add the peanut butter to the melted candy corn and then microwave for 30 more seconds. Stir it all together and immediately pour into an 8X8 pan lined with parchment paper. Press evenly into the pan.

  • Let the candy cool and set for 3-4 hours. Cut into 64 (1 inch) squares. If you prefer to make full sized candy bars, cut into 16 bars.

  • In a microwave-safe bowl, melt the chocolate chips. Microwave at 30 second intervals, stirring in between each one until the chocolate is completely melted and smooth. Be careful not to microwave too long or the chocolate will seize and be unusable. If the chocolate is a little bit too thick to dip in, you can add a tablespoon of shortening to the chocolate to thin it out a bit.

  • Dip each candy bar into the melted chocolate and place on wax paper to set. If desired, add sprinkles on top before the chocolate sets up. As soon as the chocolate is hardened, the bars are ready. If you need the chocolate to set up faster, you can place them in the refrigerator to speed up the process.

How to store homemade Butterfingers?

Butterfingers can be stored at room temp, but the chocolate will stay set better if you store them in the fridge. Can be stored on the counter for 4-5 days, or in the refrigerator for up to a couple of weeks. I actually haven’t tried freezing these yet, but I’m sure it would work great!

Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

LIKE THIS HOMEMADE PEPPERMINT PATTIES RECIPE? CHECK OUT SOME OTHER EASY CANDY RECIPES OF OURS:

Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

Homemade Butterfinger Bites are made with candy corn, peanut butter and chocolate. Miniature Butterfinger candy bars made in the microwave with only 3 ingredients!

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