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I made this DELICIOUS recipe when I was on vacation in Europe about a year ago. I stayed a bit at my grandma’s house and couldn’t help but cook some food after always eating at restaurants! So I cooked up some cheesy magic for dinner, something my grandma never tasted before, a mac & cheese style dish. For this I mixed up spaghetti with ham and finely chopped tomatoes.
I got a lot of compliments on this dish, some cousins ate over. It was perfect!
INGREDIENTS:
2 tbsp. flour
1 cup skim milk
Your favorite creamy cheese (I used some fresh, French, creamy goats cheese)
Feta cheese
½ cup chopped up tomatoes
Some ham (I used turkey ham)
1 tbsp. butter or margarine
Thyme
Salt and pepper
Ketchup
DIRECTIONS:
On medium heat add the milk and flour at once, stir rapidly with a fork or whisk. Add in the salt, pepper, thyme and butter (always stirring). Once it starts to get a little thick add in all of the cheese and ham. Keep on stirring and meanwhile have your pasta drained and ready to be tossed in the mixture. Before adding the pasta, add all of the tomato and cover for 3minutes. Then, add the pasta and ketchup (this is what changes this dish completely into something out of this world delicious).
For the Turkey/Chicken breasts:
Grab your breast and sprinkle in some salt, pepper, paprika and chopped up garlic. Rub this on breast until it’s completely covered all over. Then, add in some white wine or lemon juice. Let it marinate for an hour. Once it’s ready grab a skillet and get it nice and hot, drizzle in some olive oil and add the breasts. Let them fry nicely and viola!
Butternut squash... 
It's my all time fave veggie, delicious cooked in everyway!
My all time fave dish?
Lasagne.
So why not mix the two faves together?!
The result was pure, creamy, mouth watering, comforting textures and flavors.
To tell you the truth, it was the BEST lasagne I have ever made!
So please, take the time to make this freakin' delicious and easy dish for your next dinner.
1 butternut squash (about 3 cups, cubed)
1 tbsp olive oil
3 tsp oregano
3 skinless chicken breasts (or use leftover chicken)
2 cloves garlic, roughly chopped
400g can of chopped tomatoes
no-cook lasagne sheets (or fresh, like me)
2 tsbp butter/margarine
3 tbsp plain flour
2 cups milk
1 tsp grated nutmeg
1 1/2 cups grated mozzarella cheese
salt and pepper
DIRECTIONS:
Preheat the oven to 400ºF/200ºC.
Peel and cut the butternut squash into cubes, drizzle with olive oil, sprinkle with 1 tsp of oregano, season with salt and pepper and roast until its tender.
Chop the chicken breasts into small pieces (or shred up leftover chicken). Heat a tbsp of olive oil, add the garlic and let it get nice and to a light brown color and add the chicken and cook.
Now add the tomatoes and herbs, let it simmer for 5 minutes, turn off the heat and cover it.
Meanwhile, make the béchamel sauce (white sauce).
Melt the butter and then whisk in the flour. Let the paste cook for a minute then add the milk, a little at a time, whisking well so you wont have any small lumps (do this in medium heat).
If it gets too thick add in more milk, or if it isn't creamy enough add in more flour. Once its done add in the nutmeg and stir until its well mixed in.
In a 30cm square lasagne dish add a small layer of the chicken and tomato sauce (use about one third of the mixture, don’t worry if it doesn’t completely cover the bottom of the dish). Top with a layer of lasagne and top this with half the roasted butternut squash and 1/2 cup of cheese. Add another layer of lasagne, followed by chicken and tomato sauce. Top this with the remaining butternut squash and 1/2 cup of cheese. Add another layer of lasagne, top with the remaining chicken and tomato sauce, top with another lasagne layer, pour the white sauce all over and sprinkle the rest of the cheese on top.
Bake for 45 minutes and serve.
