Chicken Cordon Bleu, and buttered garlic noodles.

(Nothing fancy, the chicken is frozen and just needs to be popped in the oven, we worked harder on the noodles)

GD - the sauce was a hit! About 45 minutes into cooking my daughter started bugging me to taste the sauce. She then begged me for the next 2 hours to serve it. Even leftovers which I'm not sure if I'll use as spaghetti sauce or not. Seems like I might be able to just throw in some chili powder and kidney beans and call it chili.

Thumbs up.

Phew. I was just coming back here to warn you that I forgot an ingredient. Sugar! With that much tomato, some sugar is usually a good idea to cut the acidity a bit. But I guess the sugar in the can of tomato sauce probably served that purpose well enough.

Good call on the chilli.

I'm eating the rest of the leftovers right now for lunch (just that sauce).

Funny you would say that GD. I did add sugar and some extra garlic as well. I just figured your brand of stuff was sweeter then mine.

Nice catch. And I also realized I gave the garlic in terms of table spoons. I'm a convert to the jarred crushed garlic, I rarely think in cloves anymore. A Tblsp of that stuff is about 5 cloves or so. And I probably put more in than that, but not everyone likes garlic as much as me.


ETA: In case you couldn't tell, I don't do much actual measuring when I cook.

Perhaps you're trying to ward off vampires in addition to zombies?

Dinner last night was 50/50 chicken manicotti.

I took a few chicken breasts - boneless skinless uncooked and put them in the food processor and zipped them a bit. Then added a bunch of parm. cheese, mozzerella, garlic salt, italian seasoning and pepper. Whirled that around until it was mixed then stuffed it into uncooked manicotti shells.

In a 9x13 pan I put a little spaghetti sauce on one side and alfredo on the other. Put the stuffed shells in a a little water... maybe a little less then 1/4 cup. Then top with more sauces so you have 1/2 tray red and 1/2 tray white. Then lots more cheese on top. cover with foil and bake at 350 for an hour or so. Then remove the foil and cook more until it's bubbly and melty and yummy looking.

I like to have one of each. :)

I make this same recipe a few different ways -by cooking the noodles first - by using chicken tenders and string cheese just shoved in them...

All good - but this was the easiest method so far. And delish too!

That sounds delish! You don't cook the noodles first and it still works, fascinating! I don't use manicotti shells anymore because they were always such a pain to stuff and not tear.