Ok, so I’ve been told that I don’t put enough healthy meals up so I decided that this was going to be my way of providing a meal that is healthier than my normal stuff.  Just because this chicken cacciatore is healthy doesn’t mean that it lacks flavor because I’m here to tell ya that this knocks my socks off every time.

In advance I want to let you know that for this meal I actually use brown rice instead of pasta and no sugar is added so technically this is also a diabetic friendly meal.  If you want to use pasta I can promise you that it will be amazing but today is about being a little healthier than normal.

Check it out, try a taste, tell me what you think, and as always remember that I am not a photographer but I think I need to hire one…

Ingredients

3 medium boneless skinless chicken breasts

2 cloves garlic (minced)

2 shallots (chopped)

12 oz sliced baby portobello mushrooms

3 tbsp olive oil

3 cans diced tomatoes (I use no salt added)

1 tbsp balsamic vinegar

3 tbsp crushed red pepper flakes

1 cup brown rice

2 1/2 cups water

1 tbsp margarine

1 tbsp salt

Some oregano, this part isn’t exact

Some black pepper, also not exact

What to do!

Since the rice takes the longest to complete go ahead and get 2 1/2 cups of water to a boil.  Add 1 tbsp butter and salt and then stir in the brown rice.  Lower heat to a simmer, cover and let simmer for 45 minutes.

While the rice is cookin, season your chicken however you would like (personally throw garlic salt and black pepper on it) and grill it until it’s done.  I guess this is the easy part because you just have to grill the chicken.

Once the chicken is done bring it in the house and cut it into smallerish chunks.

On medium heat add olive oil, garlic and mushrooms to a pan and start those a cookin, make sure to stir regularly to keep from burning.  After these have been going for a few minutes, add the chicken and balsamic vinegar and allow to cook for about 2 minutes.

Now the time has come to add the tomatoes, black pepper, crushed red pepper, and oregano to the pan and mix everything together.

Cover and lower the temp and allow to simmer for 10-15 minutes stirring occasionally.

Once everything is done, top the rice with the cacciatore and go to town.  This will feed 3-4 normal eaters lol.

Initially I had planned to do a BBQ Lasagna that would be grilled and then I realized that Smoke In Da Eye BBQ has already done that.  Not only has Smoke In Da Eye BBQ done it, I think they have actually perfected the stuff, you can read about it here on their blog.  So, I decided to give credit where credit is due and congratulate Smoke In Da Eye BBQ on the best sounding recipe for BBQ Lasagna that I have ever seen.  (Eventually I will make one of my own anyway haha)

So, that being said, I decided to just go old school and make a standard lasagna with a little twist.  The flavors came out incredible and even though I made two large pans I ended up with no leftovers, I guess it was purty good.

I know the title of this dish is kind of scary but I have to admit, I don’t think I have ever had anything that tasted this good in my life.  It has to bad for you since it tastes so freakin good so I couldn’t resist the title.

Every once in a while I make a meal to share with everybody that is soooo good that I get people offering to pay ridiculous amounts of money for me to make it again.  At this time I don’t have a restaurant and just enjoy cookin for my friends.  But the more times that I get offered money the harder it is for me to turn em down.

Eh, that’s enough about my internal wars lol.  Take a look at this recipe, try it out, and fall in love with Lasagna all over again.  Garfield never had any lasagna this good.

Ingredients:

1 Box Lasagna Noodles (you can use ready for the oven noodles and save a step of boiling the noodles)

2 8 oz packages shredded parmesan cheese

1 8 oz Ricotta Cheese (I use Sergento)

2 8 oz packages shredded mozzarella cheese

2 eggs

1 jar of your favorite pasta sauce

1 jar alfredo sauce

2 cloves garlic (chopped)

chopped oregano

1 lb ground beef

1 lb ground hot italian sausage

Preparation:

If you decide you want to boil the noodles I’m pretty sure now would be the time to get that started.  While the noodles are boiling go ahead and put the ground beef and ground sausage in a pan to brown also add the garlic at this point.  Once completely browned, drain and set aside.  (Remember, you also have sausage in this pan so make sure to cook fully.)

While browning get the cheese spread ready.  In a large bowl, add the ricotta cheese, 1 package of the parmesan cheese, and two eggs.  Mix until completely mixed.

Start with a 13×9 inch lasagna pan and coat the bottom of the pan with a liberal dose of pasta sauce.  Then layer your noodles until you cover the entire bottom of the pan, and let the layering begin…

This is the order that I go, but you can choose your own adventure if you’d like:

First, cover the noodles with sauce, then I had 1/2 of the browned ground meat, then I add 1/2 of the cheese mixture.  I spread each to make sure that I have completely covered all of the noodles.  I then top that layer with mozzarella cheese, and then a new layer of noodles.  And repeat the steps to make another layer.

On top of the third layer of noodles, pour the alfredo sauce and spread to cover all the noodles.  Use the second bag of parmesan cheese to cover all of the alfredo.  Add the chopped oregano.

Preheat oven to 350 degrees and let cook uncovered for 1:15 which should leave you with a nice cheesy crust on top.

Remove from oven and let stand for 20 minutes before serving.

I will tell you, this so freaking good and different enough from the norm that it will blow minds so be careful who you let try it.