




In a food processor, pulse together the flour, tea, and salt, until the tea is just spotted throughout the flour. Add the confectioners' sugar, vanilla, and butter. Pulse together just until a dough is formed. Place dough on a sheet of plastic wrap, and roll into a log, about 2 1/2-inches in diameter. Tightly twist each end of wrap, and chill in refrigerator for 30 minutes.
Preheat oven to 375 degrees F.
Slice the log into 1/3-inch thick disks. Place on parchment or silpat lined baking sheets, 2 inches apart (2 probably needed depending on size of sheets). Bake until the edges are just brown, about 12 minutes. Let cool on sheets for 5 minutes, then transfer to wire racks and cool to room temperature.
350° Line 12 cups of mini muffin tin with paper liners (I only had regular size, so I doubled the recipe and made 12 ... yup makes perfect sense).
Brown beef, onion and green pepper in 10 inch non-stick skillet; drain off excess fat. Stir in taco sauce, water, salt, pepper, basil and chili powder; simmer 5 minutes.
Pour 1/2 cup meat sauce on bottom of 13x9x2 inch baking pan; arrange 3 pieces of lasagna lengthwise over meat sauce. Pour 1 cup sauce over noodles; sprinkle 1 cup lettuce, 1/2 cup tomato and 1 cup cheese in layers over sauce. Repeat layer of lasagna, 1 cup meat sauce, 1 cup lettuce, 1/2 cup tomato, 1 cup cheese.
Bake 350 for 20 minutes.
ALEXIS NOTE: I switched ground beef with lean turkey and no one noticed :)

450º Bake for about 15 minutes (I found I had to bake for about 20-25)
This is now my FAVORITE chicken dish I'll make this from now on it's delish!
Chicken Cordon Bleu

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