2 in 1: Chicken Lasagna with Homemade Marinara

I have been stressed. But don't feel bad for me! I have my kitchen to calm me down :)

I put this picture up twice because...it is just so good

I have always always cooked to relieve stress, and earlier this week I needed to cook something that would be so time consuming and have so many elements that I would think about nothing but cooking for several hours. This recipe totally did that for me. I found this recipe here and edited it to my taste.

Here is my warning to you: it takes awhile to make the lasagna AND the homemade sauce. SO, feel free to substitute with your favorite jar.

Here is what you need...

1 package of whole wheat lasagna noodles*
1 jar of your favorite marinara sauce OR make your own (recipe below)
2 small boneless skinless chicken breasts, cooked and shredded*
1 medium yellow onion, diced
6-8 cloves of garlic, diced
1 cup of frozen spinach
1 cup of part skin ricotta cheese
1 cup of 2% shredded mozzarella cheese
1 cup of fresh grated parmesan cheese

*You can buy the no boil noodles or boil them according to the package.

*I boiled my chicken in water for an hour and then shred it. I find it easier to shred this way.

Here is what you do...

1. Preheat your oven to 350 degrees (I didn't do this until I started building my lasagna).
2. If you need to boil your noodles, make sure you do this. If you need to boil your chicken (or cook it however) and shred it, do this too.
3. In a sautee pan over medium heat, sautee your garlic and onion in 1 tbsp of olive oil for about 5 minutes (until soft).
4. Stir in your frozen spinach until it has defrosted, then stir in your chicken.
5. Let sizzle for about 10-15 minutes stirring occasionally so nothing burns. Then, remove from the heat and put into a bowl.
6. Stir your ricotta cheese into your chicken mixture and set aside.

The chicken mixture - yum!

7. In a relatively large baking dish, start with a layer of noodles. Then, do a layer of the chicken mixture. Then, a layer of marinara sauce. Then, a bit of mozzarella and parmesan. Repeat until you reach the top! Make sure your top layer is sauce then cheese.
8. Cover with foil (make a tent) and bake for 30 minutes. Continue baking an additional 5 minutes uncovered, then remove. Let it sit for about 10 minutes before cutting into it.
9. ENJOY!

I HIGHLY recommend you make your own sauce - it tastes so good. Ina Garten is one of my all time favorites, and this is one of her recipes which you can find here.

For the sauce you need:

1 medium yellow onion, diced
6 garlic cloves, diced
1/2 cup of red wine (I used a $10 chianti)
1 28 oz. can of crushed tomatoes (I used San Marzano)
1 tbsp of fresh chopped parsley
1 and 1/2 tsp of salt
1/2 tsp of pepper

Here is what you do...
1. In 1 tbsp of olive oil, sautee your onion and garlic for about 5 minutes over medium heat.
2. Add your red wine and allow to simmer for about 5-10 minutes, stirring occasionally.
3. Add tomatoes, parsley, salt and pepper. Stir until well mixed.
4. Cover on low heat for about 15 minutes (or as long as you need until your ready to put it on your lasagna).
5. Enjoy!

This sauce is so easy and goes really well with a lot of things, so even if you don't make lasagna with it, make it for something else! 

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"Skinny" Fettuccine Alfredo

I am obsessed with this recipe, which I found here and edited just a bit. Food Network is the best.

You could also use this as a dipping sauce for garlic bread.

I made this for Justin for Valentine's Day (and in return, he grilled me a perfect filet - yum!), and it turned out amazing. We could not get over this creamy, delicious sauce...and the fact that we did not have to feel guilty. Want to know why?


A serving of this recipe = 490 calories. To be honest, it's probably less because 1. we used whole wheat pasta, and 2. my "serving size" was only a small side portion. 


A serving of Fettuccine Alfredo at the Olive Garden = 1220 calories. Nope. Not kidding.


I apologize for the lack of pictures. My camera ran out of battery and I was distracted by how amazing this sauce was. 


Here is what you need...


1 package of whole wheat fettuccine
2 tbsp of unsalted butter
6-7 cloves of garlic, minced*
2 tsp of all purpose flour
1 cup of 2% milk
2 tbsp of light cream cheese
1 cup of fresh grated parmesan cheese*
3 tbsp of chopped fresh parsley
1/2 tsp of salt
black pepper to taste


*I believe all Italian food should be PACKED with garlic. If you don't, don't use that much. Next time, I think I might run it through the food processor so the sauce is smoother, but mincing works just fine.


*Take the time to grate your parmesan. I promise you, it is worth it.


Here is what you do...


1. Boil water in a large pot and cook your pasta al dente. Reserve about 3/4 of a cup of the pasta water.
2. Melt your butter in a skillet or pot over medium heat.
3. Add your garlic and stir until soft, about 1 minute.
4. Add your flour and cook for another minute, stirring constantly.
5. Add your milk and salt and stir for 4-5 minutes. It should start to thicken, but if it doesn't, add a bit more flour.
6. Add the cream cheese and parmesan and stir until melted.
7. Add your fresh parsley (do not leave this out! It adds such a great flavor).
8. Pour your sauce and the 3/4 cup of reserved pasta water over your drained pasta.

Look at how thick and creamy it is!!

9. ENJOY!


This is so good. If you are a fan of Alfredo, make this and tell me what you think. You will never be tempted to order 1220 calorie Alfredo out ever again :) Hope you all had a wonderful Valentine's Day!

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Sunday Funday: Mexican Lasagna

I LOVE this recipe.

This recipe comes from Rachel Ray, who I am completely obsessed with. I used to watch 30 minute meals in high school on a regular basis, and while I have NEVER been able to make one of her meals in 30 minutes, I still love her.

This Mexican lasagna will knock your socks off! It is SO good, SO easy, and I love making it because the leftovers last all week. Law school is not conducive to me cooking every night of the week.

SO, here is what you need…

2 pounds of ground chicken

1 medium red onion, diced*

1 cup of frozen corn

1 can of black beans, rinsed

1 14 oz. can of stewed tomatoes

2 tbsp of chili powder

2 tsp of cumin

1 package of tortillas (I used whole wheat)

A bunch of green onions

2 packages of shredded sharp cheddar cheese (I used 2%)

*Does everyone know how to dice an onion and mince garlic? I’m far from an expert, but I do know how to do this, so if you don’t, let me know and I’ll post a how-to on here!

Here is what you do...

1.  Preheat your oven to 425 degrees.

2. Put about a tablespoon of olive oil in a large pan and sautee your chicken until it is cooked through, mashing it up. 

3. Add your onions and spices and evenly distribute

4. Add your tomatoes (mash them up), beans, and corn. Let your mixture simmer on medium heat for about 10 minutes.

5. Meanwhile, grease a shallow baking dish with Pam

6. Cut your tortillas into fourths. They should look like triangles. Put a layer of them on the bottom of your dish.

Covering the bottom of your dish with tortillas

7. Then, do a layer of your meat/bean mixture. Next, add another layer of tortillas, then add a layer of cheese and green onions, the meat, then tortillas. Keep repeating until you reach the top. Make sure to do a layer of cheese and green onions on the top!

The Meat Layer

8. Cover with aluminum foil and bake for 15 minutes. Uncover and continue baking for another 3-5 minutes.

9. After removing it from the oven, let your lasagna sit for about 10 minutes so it can set

10. Cut into it and ENJOY!

1

 Like I said, I love this recipe. I hope you do, too!! Happy Sunday :)

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