More healthy recipes my family will eat

Ingredients

• 6 quarts water
• 3/4 cup Old Bay Seasoning
• 2 pounds new red potatoes
• 2 pounds hot smoked sausage links, cut into 2 inch pieces
• 12 ears corn – husked, cleaned and quartered (I used frozen)
• 4 pounds large fresh shrimp, unpeeled

Chicken Spinach Lasagna

• 1 sprays cooking spray
• 52 oz Contadina Marinara Sauce, or other low-fat marinara sauce (only low-fat marinara at my store was Healthy Choice)
• 1 Tbsp olive oil
• 1 medium onion(s), chopped
• 1 pound uncooked ground chicken breast (I used ground turkey instead. Store didn’t have any ground chicken.)
• 30 oz fat-free ricotta cheese
• 2 large egg white(s), lightly beaten
• 1 tsp garlic powder
• 1 Tbsp Italian seasoning
• 9 items dry lasagna noodles (I used whole wheat noodles.)
• 20 oz chopped frozen spinach, thawed and squeezed dry
• 1 1/2 cup Kraft Low-Moisture, Part-Skim Finely Shredded Mozzarella Cheese, or similar product, divided

Directions

1. Preheat oven to 350ºF. Coat a large, deep lasagna pan with cooking spray. Measure 2 cups of marinara sauce; set aside.
2. Heat oil in a large skillet over medium-high heat. Add onion; cook and stir until almost tender, about 3 to 4 minutes. Add chicken; cook until no longer pink, stirring frequently, about 4 to 5 minutes. Add remaining marinara sauce to skillet and stir until well combined; set aside.
3. Mix together ricotta cheese, egg whites, garlic powder and Italian seasoning in a large bowl until well combined.
4. To assemble lasagna, place 2 cups of reserved marinara sauce on bottom of dish. Layer with 3 noodles, 1/3 of ricotta mixture, 1/3 of spinach, 1/3 of mozzarella cheese and 1/3 of chicken-sauce mixture; repeat layers ending with chicken-sauce mixture. (Make sure to spread ingredients to edge of noodles.)
5. Cover baking dish with aluminum foil. Bake lasagna for 20 minutes. Uncover; sprinkle with remaining mozzarella cheese and bake until cheese is melted and edges are bubbly, about 20 minutes more. Remove from oven and let stand 10 minutes before slicing into 8 pieces.

☛ This recipe was sent to me by Ed and it was good. I intended to serve it with a side of salad and healthy cheese bread. I ended up serving with a Lean Cuisine cheese pizza which was weird because it also had marinara on it. I’ll look for a low-fat cheese bread next time that doesn’t have any marinara on it.

Italian Pizza Bake using Heart Smart Bisquick

Ingredients

• 1 c. Bisquick Heart Smart mix
• 6 T. fat-free egg product or 3 egg whites
• 3 T. water
• 3/8 t. garlic powder
• 3/4 c. diced green or yellow bell pepper
• 3/4 c. chopped onion
• 1 1/2 c. cut-up cooked chicken breast
• 1 1/2 c. canned diced tomatoes with Italian herbs, drained (equivalent to 1 can)
• 3/4 t. Italian seasoning
• 3/4 c. shredded reduced-fat mozzarella cheese

Directions

1. Heat oven to 400 degrees Fahrenheit. Spray 8″ x 4″ loaf pan. Stir Bisquick mix, egg product, water and garlic powder; spread in pan.
2. Cook pepper and onion in nonstick skillet over medium-high heat, stirring frequently, until onion is tender. Stir in chicken, tomatoes and seasoning; heat until hot. Spoon over batter in pan. Sprinkle with cheese.
3. Bake 20-23 minutes or until golden brown; loosen from sides of pan. Makes 6 servings.

☛ I just want to take a second to give a shout out to this Bisquick mix. I am not a Bisquick kind of girl. I always make my own pancakes or baking mixes from scratch. I got this just to make it easier to eat healthy and it is good. Really good. I’ve made pancakes and biscuits and now pizza crust with it. Highly recommend the mix and this recipe.

I cooked every day for 2 weeks including these recipes and others that aren’t blog-worthy. I didn’t cook on Sunday but I’m back at it now. It’s been enjoyable. I’ll post another batch when I’ve got enough blog-worthy recipes to justify it.

Bon Appetit!