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postheadericon Healthy Vegetable Lasagna

 

Here is a delicious recipe for a low-fat, healthy vegetable lasagna.

Ingredients:

  • 2 tablespoons olive oil
  • 6 pieces no-boil lasagna
  • 2 24-ounce jars of marinara sauce
  • 1 green pepper (chopped)
  • 3-4 large cloves garlic (finely chopped)
  • 8 oz fresh mushrooms (sliced)
  • 1 small green zucchini squash (chopped)
  • 1 small yellow squash (chopped)
  • 1 egg
  • 1 tablespoon Italian seasoning
  • 16 oz non fat ricotta cheese
  • 4 cups low-fat mozzarella cheese
  • ½ cup Parmesan cheese
  • 1 box chopped spinach

Over medium heat, saute the green pepper, onion, garlic, carrots, zucchini, yellow squash, and mushrooms in the olive oil for only a few minutes, making sure not to overcook them. Place all of the sauteed vegetables in a dish.

Defrost the chopped spinach in the microwave and drain the excess water. Mix the spinach with the ricotta cheese and one egg. Add the Italian seasonings to this mixture.

Now we’re ready to assemble the lasagna! Our assembly line includes:

  • No-cook Lasagna
  • Sauteed vegetables
  • Ricotta cheese mixture
  • Marinara sauce

Preheat the oven to 375°

1. Spoon 1/3 of the marinara sauce on the bottom of a rectangular baking pan.

2. Place 3 pieces of the no-cook lasagna next to each other on top of the marinara sauce.

3. Spoon 1/2 of the ricotta cheese mixture on top.

4. Spread 1/2 of the sauteed vegetable mixture over the cheese mixture.

5. Cover with another 1/3 of the marinara sauce.

6. Top with 1/2 of the mozzarella and 1/2 of the parmesan cheese.

Repeat steps 2 through 6 once more.

Cover with aluminum foil and bake at 375° for 35-40 minutes. Remove the foil and continue baking until the cheese is melted and bubbly.

postheadericon Shredded Chicken Enchiladas

 

Here is an easy shredded chicken enchiladas recipe that will feed your whole family. It is the perfect recipe to bring to your next potluck or mexican fiesta!

 Ingredients

  • 4 skinless, boneless chicken breast halves
  • 1 onion, chopped
  • 1/2 pint sour cream
  • 1 cup shredded Cheddar and Monterrey Jack cheeses
  • 1 tablespoon dried parsley
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon salt (optional)
  • 1 (8 ounce) can salsa
  • 1 tablespoon chili powder
  • 1/3 cup chopped green bell pepper (or chopped chilies)
  • 1 clove garlic, minced
  • 8 (10 inch) flour tortillas
  • 1 (12 ounce) jar red enchilada sauce
  • 3/4 cup shredded Cheddar and Monterrey Jack cheeses

Directions

1. Preheat oven to 350 degrees F (175 degrees C).

2. Sautee garlic, onion, and green pepper

3. In a medium, non-stick skillet over medium heat, cook chicken until no longer pink and juices run clear. Drain excess fat. Shred the chicken by tearing it apart with 2 forks or let it cool a little and tear apart by hand. Return the chicken to the skillet. Add the sour cream, cheese, parsley, oregano, and ground black pepper. Heat until cheese melts. Stir in salt, salsa, chili powder, onion, green pepper, and garlic.

4. Roll even amounts of the mixture in the tortillas. Arrange in a 9×13 inch baking dish. Cover with red enchilada sauce and 3/4 cup cheese. Bake uncovered in the preheated oven 20 minutes. Cool 10 minutes before serving.