CHICKEN AND SPINACH LASAGNA
This tasty Italian casserole is a snap to make. The dry pasta will absorb the extra liquid while cooking so you can say goodbye to runny lasagna!
Categories Dinner
Time 1h20m
Yield 8 servings
Number Of Ingredients 12
Steps:
- Preheat oven to 350ºF. Coat a large, deep lasagna pan with cooking spray. Measure 2 cups of marinara sauce; set aside.
- 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.
- Mix together ricotta cheese, egg whites, garlic powder and Italian seasoning in a large bowl until well combined.
- 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.)
- 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.
Nutrition Facts : Calories 111 kcal
WEIGHT WATCHERS CHICKEN POT PIE
Make and share this Weight Watchers Chicken Pot Pie recipe from Food.com.
Provided by cook5051
Categories Savory Pies
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400.
- Spray 8x8 casserole dish with cooking spray.
- Mix together veggies, chicken and soup. Pour into casserole dish.
- In another bowl, mix bisquick, milk, and egg. Pour over top of chicken mixture.
- Bake for 30 minutes, or until crust is golden.
- 6 servings=4.5 points.
- 4 servings=6.5 points.
CHICKEN POT PIE LASAGNA
I have not tried this recipe, but I'm posting for ease, since it is on my menu for the next two weeks. This is another recipe from Joanna Lund. Her recipes fit perfectly into the diet program I use. I can't wait to try this. Prep times will be an estimate. Per generous portion is only 285 calories. Diabetic Exchange are: 2 Protein, 1 1/2 Starch and 1 Vegetable.
Provided by Doing it Right
Categories Savory Pies
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees.
- Spray an 8-by-12-inch baking dish with cooking spray.
- In a medium saucepan sprayed with cooking spray, combine chicken soup, dry milk powder and water.
- Stir in parsley flakes, carrots, onion, celery and mushrooms.
- Cook over medium heat for about 5 minutes or until mixture is heated through, stirring often.
- Remove from heat.
- Arrange half of noodles in prepared baking dish.
- Sprinkle half of chicken over noodles.
- Spoon half of sauce mixture of chicken.
- In a small bowl, combine cottage cheese and Parmesan cheese.
- Spread cottage cheese mixture evenly over sauce.
- Repeat layers.
- Sprinkle mozzarella cheese evenly over top.
- Bake for 40-45 minutes.
- Place baking dish on a wire rack and let set for 5 minutes.
- Divide into 6 servings.
Nutrition Facts : Calories 204.8, Fat 3, SaturatedFat 0.9, Cholesterol 40, Sodium 131.9, Carbohydrate 24.7, Fiber 1.7, Sugar 9.5, Protein 19.3
CHICKEN POT PIE LASAGNA
Make and share this Chicken Pot Pie Lasagna recipe from Food.com.
Provided by Libby1
Categories Savory Pies
Time 2h10m
Yield 10 serving(s)
Number Of Ingredients 15
Steps:
- Prepare pasta according to package directions.
- Spray a Dutch oven or large skillet with cooking spray; place over medium-high heat until hot. Add chicken and saute 4 minutes or until cooked through.
- Drain well and set aside. Recoat Dutch oven with cooking spray and place over medium-high heat until hot. Add mushrooms, carrots and onions; saute 6 minutes.
- Set aside. Place flour in a medium saucepan.
- Gradually add milk, stirring with a wire whisk until blended; stir in sherry.
- Bring to a boil over medium heat and cook for 5 minutes or until thickened, stirring constantly.
- Stir in salt and red pepper.
- Reserve one cup of sauce and set aside. In a bowl, combine ricotta cheese, 1 cup mozzarella cheese and Swiss cheese. Preheat oven to 350 degrees.
- Spread 1 cup of the sauce over the bottom of a 13 x9 x 2-inch pan.
- Arrange 4 pieces of the lasagne (3 lengthwise, 1 widthwise)over the sauce. Top with half of ricotta cheese mixture, half of chicken mixture and half of remaining sauce mixture. Repeat layers, ending with 4 pieces of lasagne. Spread reserved 1 cup of sauce over the last complete layer of lasagne, being sure to cover the lasagne completely.
- Cover lasagne with foil and bake 1 hour.
- Uncover lasagne, sprinkle remaining 1/2 cup mozzarella cheese on top and bake an additional 5 minutes uncovered.
- Re-cover and let stand 15 minutes before serving.
Nutrition Facts : Calories 334.8, Fat 13.8, SaturatedFat 7.2, Cholesterol 68.1, Sodium 517.3, Carbohydrate 19.2, Fiber 2.1, Sugar 3.2, Protein 30.8
CHICKEN POT PIE - NO CHOLESTEROL & EXTREMELY LOW IN FAT &
Using TVP chunks you can find at any health food store, skim or non-dairy milk, no crisco / shortening, you can make a really healthy chicken pot pie. And it's definitely a quick meal from start to finish, including making the pie crusts. Hope you enjoy
Provided by Chef C.S.
Categories Pot Pie
Time 1h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 425 degrees F (220 degrees C.).
- In a saucepan, combine 1-1/4 C broth, carrots & peas. Bring to boil & simmer for 5 minutes. Remove from heat & drain the broth onto the TVP. Push the TVP down to be sure to hydrate all. Allow to hydrate for 15 minutes.
- In a skillet or saucepan over medium heat, cook onions & celery in oil until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat, stirring regularly until thick. Remove from heat and set aside.
- While your onions are cooking, make a double recipe of pie crust #171844, but reduce sugar to 1/2 and substitute 1/2 of the oil with unsweetened applesauce. Do NOT omit the OJ. Use lightly floured plastic wrap on your counter and roll out 1/2 the pie crust. Invert it into your pie pan, being sure you mend holes by using your fingers.
- Brush 1 teaspoon eggbeater (opt.) onto bottom crust.
- Combine TVP, peas & carrots. Pour into bottom pie crust. Pour hot liquid mixture over.
- Roll out the 2nd pie crust, again on floured plastic wrap. Flip it onto your pie, seal edges & cut away excess dough.
- Brush 1 teaspoon eggbeaters (opt.) on top crust. Make several small slits in the crust to allow for steam to escape.
- Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.
Nutrition Facts : Calories 104.3, Fat 4, SaturatedFat 1.1, Cholesterol 2.9, Sodium 496.1, Carbohydrate 12.6, Fiber 1.8, Sugar 2.4, Protein 4.6
WEIGHT WATCHERS CLASSIC LASAGNA
This recipe is from the Jan/Feb 15 Weight Watchers magazine. It's really good and filling for only 9 points plus. I like that it uses part skim ricotta and mozzarella and not low fat. The only whole wheat lasagna noodles I could find were the Target brand but I liked them! Also, be sure to use 93% lean ground beef.
Provided by DeniseBC
Categories < 4 Hours
Time 2h10m
Yield 1 casserole, 12 serving(s)
Number Of Ingredients 20
Steps:
- Heat oil in large heavy saucepan over medium heat. Add onion, carrot, cleery and garlic; cook, stirring frequently until vegetables are tender, about 15 minutes.
- Increase heat to medium-high and add beef; cook until browned, breaking up meat with a spoon as it cooks, about 5 minutes.
- Add wine; cook, stirring once, until most of the liquid has evaporated, 2-3 minutes.
- Stir in tomatoes and paste, oregano, salt, black and red pepper; increase heat to high and bring to a boil. Reduce heat to low and simmer, uncovered, until sauce thickens, about 20 minutes; stir in basil.
- Preheat oven to 375.
- Make the filling by putting into a medium bowl ricotta, egg, Parmesan cheese and parsley.
- In a 13x9 inch baking dish spread 2 cups meat sauce on the bottom of the pan. Layer 4 noodles on top, overlapping to fit if needed.
- Spoon about 2 1/4 cups meat sauce over noodles; top with 1/2 cup filling mixture and 1/2 cup mozzarella. Repeat, layering with remaining noodles, sauce, filling and mozzarella, reserving 1/2 cup mozzarella.
- Cover lasagna with foil and bake 45 minutes. Remove foil, sprinkle with remaining 1/2 cup mozzarella and bake until cheese melts and lightly browns, about 5 minutes; remove from oven and let rest 15 minutes; slice into 12 pieces.
- If desired, you can make this recipe a day ahead and stop short of baking. Let the dish cool to room temperature and cover and refrigerate until ready to bake. Allow 15 minutes more baking time to cook through.
Nutrition Facts : Calories 335.4, Fat 18.5, SaturatedFat 9.4, Cholesterol 85.7, Sodium 683.1, Carbohydrate 13.5, Fiber 2.7, Sugar 6.3, Protein 27.4
WEIGHT WATCHERS LOW-FAT CHICKEN POT PIE
Make and share this Weight Watchers Low-Fat Chicken Pot Pie recipe from Food.com.
Provided by SF_n8ive
Categories Pot Pie
Time 1h30m
Yield 4 Pot pies, 4 serving(s)
Number Of Ingredients 14
Steps:
- Prepare dough first. In a medium sized mixing bowl, combine flour and margarine; with a pastry blender or the back of a fork, cut in margarine until mixture resembles coarse meal. Add in yogurt and mix thoroughly.
- Form dough into 4 equal balls. Cover each portion with plastic wrap and refrigerate for 30 to 40 minutes (can be kept in refrigerator for up to 3 days, or frozen in freezer until ready to use). If dough is frozen, make sure to thaw completely before using.
- For the filling: in a large stockpot, dissolve the flour in the broth with a whisk, and bring the broth mixture to a boil. Add carrots, mushrooms, and onions. Reduce heat to medium-low, cover, and cook until carrots are tender (about 10 minutes).
- Add remaining ingredients except dough (cooked chicken, frozen peas; salt and pepper to taste). Cook uncovered, stirring occasionally, for 5 minutes. Divide mixture evenly among 4 individual casseroles (or 16 oz. soufflé dishes).
- Roll 1 ball of dough between 2 sheets of wax paper, forming a circle slightly larger than the top of the casserole. Lift dough onto 1 filled dish. Using a fork, press edges of dough to rim of dish; gently pierce top of dough to allow steam to escape. Repeat procedure for other pies. Pies can now be wrapped and frozen for future use, or placed into a pre-heated 375 degree oven.
- Place pies on a baking sheet and bake at 375 for 30-35 minutes, or until crust is lightly browned (will be 40-45 minutes if pies are frozen).
- Let pies cool for 10 minutes before serving.
Nutrition Facts : Calories 272.9, Fat 2.8, SaturatedFat 0.6, Cholesterol 38.2, Sodium 1915.5, Carbohydrate 41, Fiber 7.8, Sugar 6.6, Protein 22.9
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