vegetable lasagna

I have been totally craving lasagna ALL week! I admit I only made it tonight because I didnt have what I needed in the house to make the chicken piccata...but this turned out wonderfully!! I halved the recipe to make 9 noodles, instead of the whole box. Yummm Yummm ;)

Ingredients:

~9 whole wheat lasagna noodles (I like Healthy Harvest)

~2 c. low-skim ricotta cheese

~1 jar (26oz) pasta sauce

~2 tbsp. extra virgin olive oil

~1 green onion; chopped

~1 small onion; chopped

~1 green pepper; chopped

~1/2 c. matchstick carrots

~1 tomato; chopped

~1/3 c. water (I used reserved pasta water)

~1 tbsp. dried parsley

~2 c. mozzarella cheese (I used 1/2 fat-free)

~pepper to taste

~parmesan cheese (if desired)

Pre-heat oven to 350 degrees:

Cook lasagna noodles according to package & lay out on wax paper to avoid sticking. In large saute pan, add olive oil to medium heat (I added approx 1 tbsp. of jarred garlic at this step). Add vegetables (except tomatoes) and saute until onions are translucent. Add pasta sauce, chopped tomatoes, water, parsley & pepper if desired. Simmer for 5 minutes.

In medium bowl, combine ricotta cheese & chopped green onion; Mix well.

Take a 13"x9" glass pan & spread 1/3 of the pasta sauce on bottom of pan. Top sauce with 3 lasgna noodles, then spread part of the ricotta mixture. Repeat steps with pasta, ricotta mixture & pasta sauce. Top with mozarella & paremesan cheeses. (I used a handful of shredded parmesan to the top).

Cover pan with foil & place into oven; cook for 40-45 minutes. Wait for 10 minutes to let cool, before serving. Enjoy ;)

crock pot orange chicken

Another crock pot recipe for the beginning of another busy week ;) This sounded really good, and I had bought all the ingredients awhile ago to prepare. I have never been that big of a fan of orange chicken...so I thought I would try this out. This recipe is also from my Busy Woman's cook book. I added toasted sesame seeds & green onion to this. If I make this again...I will add some chopped tomato, onions, and green peppers to the mixture!

Ingredients:

~6 boneless chicken breasts (I used 4 thin sliced frozen)

~1 packet dry onion soup mix

~1 (6 oz) can frozen orange juice concentrate; thawed

~1/2 c. water

~2 tbsp. sesame seeds; toasted

~1 green onion; chopped

Coat bottom of crock pot with non-stick cooking spray. Add frozen chicken to bottom; combine frozen OJ, water & soup packet in small bowl. Pour over chicken.

Cook on low for 6-8 hours. I cook on low for 6 hours & set to warm until ready to eat.

When ready to eat, prepare rice. Meanwhile toast the 2 tbsp of sesame seeds over med-high heat in skillet. Toast until fragrant & brown (approx 3-4 minutes). Stir in toasted sesame seeds to crock pot & serve over hot cooked rice. Add green onion to top ;)

hot pizza dip

PHOTO CREDIT: MY HAPPY MEALS

This recipe is from Molly's, My Happy Meals. I have gotten a few fabulous recipe's from her blog as well...Your guests will love this at a party! I made it on Friday & the whole thing was gone...next time I will buy 2 loaves of french bread! Sorry, I was too busy in the kitchen to take my own photo of this ;) lol

Ingredients:
~1 (8 oz). cream cheese, softened (I used 1/3 less fat)
~1 tsp. italian seasoning
~1 c. shredded mozzarella cheese
~¾ c. grated fresh parmesan cheese
~1 (8 oz) pizza sauce
~¼ c. diced green bell pepper or green onion

Preheat oven to 350 degrees.
Combine cream cheese and seasoning mix; spread onto bottom of dish.

In small bowl, combine mozzarella and parmesan cheeses. Sprinkle half of the mozzarella cheese mixture over cream cheese mixture. Top with pizza sauce, spreading evenly. Sprinkle with remaining mozzarella cheese mixture.

Bake 15-20 minutes or until bubbly. Top with bell pepper or onion.

Toasted Baguette slices:
~24 slices French bread, cut ¼ inch thick
~2 tablespoons extra virgin olive oil

Preheat oven to 375 degrees. Place bread slices on rectangle stone; lightly brush tops with olive oil. Back 10-12 minutes or until lightly brown.

taco stuffed shells

PHOTO CREDIT: LOVE DELICIOUSNESS

I have to thank Lindsay for yet another AMAZING recipe!! I made these on Friday for my Premier Jewelry party, and they were loved by ALL my guests!! This recipe is similar to the Chicken Stuffed Pasta Shells, but it is the Mexican version...so yummy & perfect for dinnertime too!! I will be making this again...very soon!

Ingredients:
~1 lb. ground beef (I used ground turkey)
~1 package taco seasoning (I used the 40% less sodium)
~4 oz. cream cheese (I used non-fat)
~12 jumbo pasta shells (I used 16)
~1 cup salsa (I used a little more)
~1 cup taco sauce
~1 cup cheddar cheese
~1 cup monterey jack cheese
(I used 2 cups Kraft 2% milk mexican blend)
~1 1/2 cups crushed tortilla chips (I omitted)
~3 green onions (chopped)
~sour cream (if desired)

Directions:
1. In a frying pan cook ground beef; add taco seasoning and prepare according to package directions.
2. Add cream cheese, cover and simmer until cheese is melted. Blend well. Set aside and cool completely.
3. While ground beef is cooking, cook the pasta shells according to directions; drain. Set shells out individually on cutting board/baking sheet so that they don't stick together.
4. Pour salsa on bottom of 9x13 baking dish.
5. Stuff each shell with the meat mixture. Place shells in 9x13 pan open side up. Cover shells with taco sauce.
6. Cover with foil and bake for 30 minutes at 350 degrees.
7. After 30 minutes, add shredded cheese and bake for 10-15 more minutes.
8. Add any condiments you'd like (onions, black olives, etc.) Serve with sour cream and/or more salsa. Enjoy!

crock pot chicken delish

yes....I am ALL about the crock pot this week! Evenings are going to be pretty hectic now, so I really only have time for crockpot & simple recipes. I get home at about 6:15pm every night, and then I have an appt with my trainer M-W-F at 6:30pm! Chad also has flag football games on Thursday nights now, so this crock pot meal worked out fantastic last night! All I did was cook the egg noodles when I got home, and we were out the door by 7pm for his game.

Ingredients:

~1 lb. boneless, skinless chicken breasts (I used the thin sliced, frozen)

~10 oz. can of cream of broccoli & cheese soup (I used healthy request 98% fat free)

~10 oz. can of cream of chicken soup (I used healthy request 98% fat free)

~1 tsp. chicken seasoning (I used a tsp of my Frankenmuth c. seasoning)

~1/2 c. white cooking wine

~black pepper

~egg noddles (I used Healthy Harvest wheat egg noodles)

Coat bottom of crockpot with non-stick cooking spray (I like the olive oil flavor). Place frozen chicken at bottom of crockpot; sprinkle chicken with pepper & add chicken seasoning.

Pour both soup cans + cooking wine into small saucepan & cook over med heat until heated thru. Pour of chicken.

Cook on low for 6-8 hours. I set for 6 hours & it automatically turns onto warm until we are ready to heat. Chicken cooks a lot faster in the crockpot ;) Serve hot over egg noodles or any other kind of noodles you wish!

crock pot chicken salsa

YUMMMMM, one of my fav crock pot recipes to date! I got this recipe from Lauren's food is love blog. This is soooo good wrapped in a tortilla, and it is healthy too! This only took me seriously 2 minutes to throw in the crock pot this morning before work!

Ingredients:

~4 boneless skinless chicken breasts (I use 4 tyson thin sliced - frozen)

~1 cup salsa

~1 pkg. taco seasoning (I use the less sodium mild pkg)

~1 can of cream of chicken soup (I use healthy request); you can also use cream of mushroom too, but we have never tried it b/c we dont like mushrooms!

~1/2 c. sour cream (I use light)

~tortillas or rice (I like the Archer Farms wheat tortillas from Target)

Coat bottom of crock pot with non-stick spray. Place frozen chicken on bottom, and cover chicken with taco seasoning packet. In a small bowl, combine the salsa & can of soup. Mix well and pour over chicken.

Cook on low for 6-8 hours; (I usually put mine on the timer for 6 hours & then it automatically puts it on warm until we are ready to eat).

When ready to eat, add sour cream and mix well; shredding chicken as you stir with fork. Serve over warm tortillas with any toppings you wish , I just like them how they are...but I am sure shredded cheese would be good with this;)

the perfect side salad!

Yes, I know it is just a salad...but it so good, and it goes perfect with any meal! I wasn't going to blog it, but since everyone asks me what is in it all the time...my mom makes this with dinner, so of course I adapted it! You have to go get that 'Good Seasons' salad dressing mix with the free cruet! It is simply the best dressing ever...to have on hand. I just had this and a grilled cheese for dinner tonight, since I was on my own. I LOVE feta...feta in my salad, omlettes, pasta, chicken....yummm, cant get enough of it!

Ingredients:

~romaine lettuce (I like the american blend that is pre-made at Nino's)

~feta (I like Atheno's regular reduced fat or fat-free sundried tomato & basil)

~red onion

~diced tomato

~matchstick carrots

~ground black pepper

Ingredients for dressing:

~good seasons italian dressing packet

~extra virgin olive oil

~garlic flavored red wine vinegar

~water

Make the dressing in the cruet according to the directions on packet. This is where you get creative...Fill the vinegar (I use Garlic flavored Red Wine vinegar) to 'V' line, and either dont add water & add more vinegar or add water, more vinegar & less extra virgin olive oil. Shake & put aside. Arrange lettuce in large bowl & crack pepper over top, throw in about 1/3 c. of red onion & 1/2 c. of feta + just enough carrots & diced tomato. Pour dressing over top (careful not to saturate lettuce); mix with two spoons & cut lettuce with knife if needed before serving.