This is a Weight Watchers recipe that I made with only one adjustment. I used mozzarella cheese instead of Parmesan. Next time I will add some chopped onion with the garlic and maybe some red pepper just to boost the flavor. I am curious about how it will freeze and will experiment with that and let you know.
4- 3 oz boneless, skinless chicken breast, cooked and cut into cubes
1/2 box spinach, thawed and squeezed to remove liquid
2 large garlic cloves, minced
1 Tbsp olive oil
2 Tbsp flour
1 Tbsp lemon juice
1 1/2 cups no-salt added chicken broth
1 tsp dried oregano
1/2 tsp black pepper
1 cup low fat cottage cheese, blended to make it a smooth consistency
2/3 cup fresh Parmesan cheese, grated
1/2 pound whole grain pasta, penne or spirals
Preheat oven to 375 degrees
Spray 9 x 11 casserole dish with olive cooking spray. Cook pasta according to package directions. In a large pot, heat olive oil to medium-low and saute garlic until fragrant, about 1 minute. Add flour and whisk for 30 seconds. Add chicken broth and stir until thickened, Add lemon juice, nutmeg, oregano and pepper. Bring to a simmer.
Remove from heat and add blended cottage cheese, spinach, chicken, cheese and pasta. Stir to combine. Place in casserole dish. Bake for 30 minutes or until golden and bubbly.
Casserole Gal Rhonda
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Today I have a Lighter Lasagna to he!p you stay on track with any eating-more-vegetables resolutions you might have made this year. I added onion, carrots and celery to my typical lasagna recipe. I'm not usually a fan of celery but I didn't even notice it in this recipe. Enjoy!- Rachel
1/4 onion, chopped
3/4 cup carrots, diced
1/2 stalk celery, chopped
1 1/2 Tablespoons butter
28 oz can crushed tomatoes
1 lb lean ground meat, cooked and drained
Salt, pepper, Italian seasoning, garlic powder
9 lasagna noodles
8 oz mozzarella cheese
In a large skillet, melt the butter on medium heat. Add onion, carrots and celery. Cook until tender. Lower heat to low and pour in crushed tomatoes and cooked ground meat. I used deer but use whatever lean ground meat you prefer. Season with salt, pepper, Italian seasoning and garlic powder to taste. Let sauce simmer for about 30-45 minutes to let some of the liquid cook out.
While sauce is simmering, cook lasagna noodles until tender. Drain noodles. Grate the mozzarella cheese.
Assemble the lasagna: put 1/3 of the sauce in the bottom of a casserole dish, top with 3 lasagna noodles and 1/3 of the grated cheese. Repeat two more times and top final layer with Parmesan cheese.
Bake at 350 just until heated through and cheese is me!ted.
This casserole has a creamy Alfredo Sauce with plenty of cheese and it is a great way to use leftover chicken and vegetables. It can be made the day before. and can be frozen. Winner, Winner, Chicken Dinner!
12 ounces Tri-Colored Rotini
2 Tblsp butter
2 Tblsp Olive oil
2 cloves minced garlic
3 chicken breasts
2 cups chopped veggies of your choosing
12 ounces Italian Blend Style Grated Cheese (separated)
2 Tblsp Olive oil
3 Tblsp flour
1 cup chicken broth
1 cup heavy cream
3/4 grated cheese
1/3 tsp salt
1/4 tsp black pepper
Cook pasta, drain and mix in butter to keep pasta from sticking.
My chicken breast were raw and frozen, I microwaved them twice for 2 1/2 minutes, just until they were almost done. I sliced them thin against the grain and cut the slices in bite size pieces. In a frying pan heat, add garlic and chicken chunks, cook until done. Cool and add to pasta.
I had broccoli, cauliflower and carrots leftover from grilling and I chopped these up and added them to the pasta/chicken mixture.
They added color and some crunch.
Now for the Alfredo Sauce:
Heat oil on medium heat, using a whisk add the flour. Stirring constantly, slowly add chicken broth and the heavy cream, let it thicken between adding the liquids. (If it seems to thick add more of the chicken broth) Stir in salt and pepper. Stir in 3/4 cup of the cheese and let melt. Remove from heat.
You can make one big 9 x 13 casserole or two smaller ones. I chose to make two smaller ones. Spray your pan with cooking spray. Layer pasta mixture, sauce and cheese, do this twice. Bake for 20 minutes 350 degrees or until cheese in melting. Serve with Bread.
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Cooking everything in casserole dishes!
With busy lives & sometimes quick meals, we mom & daughters team are always looking for healthy, tasty & convenient dishes to serve our family. So, please join us as we share everything from appetizers to main dishes & desserts!