Why?

I never said anything to my family about starting a blog but my social media expert daughters immediately saw it on Twitter and Facebook.  They said..(and I quote) "MOM what are YOU blogging about?!"  The answer is simple...whatever I want! :)
The truth is I enjoy reading blogs.  It's reality tv for the web.  I have stumbled on a couple in recent days that I thoroughly enjoy and it inspired me to start my own.  (Pinterest Told Me To) and (Mix and Match Family)
We all have changes in the seasons in our lives (thus the name for my blog) and I thought it might be fun to chronicle mine.  Each season comes with new and difficult challenges and sometimes journaling about them is therapeutic....so here we go!
Oh...and who in the world doesn't love Pinterest!?  So you will see lots of what inspires me from Pinterest!

Made this for dinner last night.  A little effort but well worth it!! Yum-oh!

Chicken Alfredo Roll-ups

12 lasagna noodles
Alfredo sauce (recipe below)
2 cups cooked, shredded chicken
oregano
garlic salt
3 cups shredded Mozzarella, or cheese of your choice

Spray an 9x13 pan with non-stick spray and pour ½ cup alfredo sauce, or just enough to cover the bottom of the pan. Boil 8-10 cups water in a large pan, cook lasagne noodles until al dente. (I usually cook 1 or 2 extra just because lasagna noodles always seem to break on me when I am stirring them.)
Now this is the important part! Drain and rinse the noodles with cold water to prevent them from sticking to each other. Then, lay out each noodle individually and blot dry with a paper towel.

Spread about 2 Tbs. alfredo sauce over each noodle. (if there is too much sauce you will have a big mess on your hands!) Sprinkle oregano and garlic salt on top of sauce. Take 1/12 of the shredded chicken and spread it out evenly over each noodle. Add approx. 3 Tbs. cheese. To roll up, start at one end and roll the noodle over the toppings. You will need to lift the noodle a little to prevent squishing out the inside ingredients while rolling.

Place the roll-ups in the pan, one by one, seam-side down so they don't come undone. Once they are all in the pan, pour the remaining alfredo sauce over the top. Top with remaining cheese. Bake at 350 degrees for about 30 minutes, or until the cheese is completely melted on top.

Serves 4, 3 roll-ups each


The Best Garlic Alfredo Sauce

½ cup butter
2 ounces cream cheese
2 cups heavy cream (or substitute half and half)
1 tbsp. fresh minced garlic
salt and freshly ground black pepper
½ tsp dried oregano
⅔ cup parmesan cheese

In a medium to large saucepan melt the butter over medium heat. Add fresh minced garlic and cook for 1 minute, or until fragrant. Add the cream cheese and whisk to smooth and melted. Whisk in the heavy cream.
Season with the oregano, salt and pepper. Bring to a simmer and whisk frequently until sauce thickens, around 15 minutes. Stir in the cheese and when melted, remove from heat and serve.

Makes 2 ½ cups