Skinny Lasagna Skillet

We tried a new recipe the other night and it was delicious!  Recipe is from The Realistic Nutritionist.  Even though it was a meatless meal, Brad was a fan!  However, it would be very easy to adapt the recipe and add meat.

Skinny Lasagna Skillet

You will need:

• 1 and 1/2 tbsp. EVOO
• 1 large, chopped onion
• 1 cup mushrooms, chopped
• 2 garlic cloves, minced
• 2 (14.5 0z.) cans Italian diced tomatoes, drained
• 1/4 cup tomato sauce
• 3 basil leaves, chopped (got mine fresh from the garden!)
• 1/4 tsp. black pepper
• 1 tsp. sea salt
• 1/2 C. skim ricotta cheese
• 1/2 C. part skim mozzarella cheese
• 3 tbsp. Parmesan cheese
• About 6 oz. lasagna noodles, broken into thirds and fully cooked
• 2 tbsp. parsley (fresh or dried)

1.  Heat EVOO in a large, non-stick skillet over medium-high heat.  Add onions and cook until softened, about 4 minutes.  Add garlic and mushrooms, until garlic is fragrant, about 1 minute.  Add in diced tomatoes, tomato sauce, basil, salt, and pepper.  Cook, until mixture thickens up a bit, about 5 minutes.  

2.  Add noodles to the skillet and stir the mixture well.  Add in dollops of ricotta cheese over the noodles.  Then add in the mozzarella and Parmesan cheeses.  Stir in parsley.  Cook for about 2 more minutes, until mixture thickens up.

3.  Serve immediately with additional basil and parsley.  

Enjoy!

Easy Sunday Dinner

Today has been a day of thunderstorms and laundry, so I wanted something easy to cook for dinner that would give us plenty of leftovers for lunches during the week.  A few weeks ago, I came across this recipe on pinterest via Six Sisters and Better Homes and Gardens.  It was easy and tasty, plus a complete bonus that it was low fat!

Here is the recipe:

Low-Fat Tex Mex Chicken and Rice Casserole
(Makes about 8 servings, depending on portion size.)

You will need:

1 medium onion chopped
1 Tbsp. olive oil
1 package chicken-flavored rice and vermicelli mix
1 14 oz. can chicken broth (fat free or low sodium)
2 C. water
2 C. cooked chicken (I used an already made rotisserie chicken)
2 medium chopped, seeded tomatoes
1 8oz. can diced green chile peppers, drained
1 1/2 tsp. chili powder
1 tsp. dried basil
1/8 tsp. ground cumin
1/8 tsp. black pepper
1/2 C. shredded cheddar cheese

1.  Heat oil in a sauce pan until warm.  Add in onion and cook on medium until tender.  Stir in the rice and vermicelli mix with the seasoning.  Cook for about 2 minutes until it starts to brown.  Add in water and broth.  Bring to a boil, then reduce heat.  Cover and let simmer for about 20 minutes.  (Liquid will not be fully absorbed.)

2.  Transfer rice to a bowl.  Stir in chicken, tomato, chile peppers, chili powder, basil, cumin, and black pepper.  Transfer to a 2-quart casserole dish.

3.  Bake, covered, in a 425 degree oven for 25 minutes.  Uncover and sprinkle on cheese.  Let stand for about 5 minutes or until cheese melts.

ENJOY!










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