|White Chicken Lasagna|
(image courtesy of
We make it a point to eat healthy as a regular course, and Sundays are our pizza (or other junk food) day. I tried this recipe this past weekend and I will definitely do it again, and while there are no nutritional facts given, I suspect its overall pretty healthy. It has spinach and squash (which my husband said wasn't his favorite part--the squash--but you couldn't even taste it! He said he could. Whatever.) I used whole wheat lasagna noodles (which I was unable to find in the No-Cook variety, so that added some extra time to the prep), and my dish wasn't deep enough for the final layer of pasta and sauce, so that lightened it up a bit. Oh, and I didn't buy enough mozzarella, so we saved some calories on that as I barely had a sprinkling on the top.
|Kale Caesar Salad|
Another great this about it is lasagna makes for great leftovers (in fact I have some for my lunch today for the last time....finally!) And despite the squash, my husband strongly approved. Funny thing is this is the first time I've attempted a lasagna dish since I've been married, and I specifically registered for an received a lasagna pan as a wedding gift, and I didn't use it! I thought about it, but it was so big, and I didn't need that much food for just the two of us. So next time I make it I'll have to have people over.
Kale Caesar Salad
Serves 4| Hands-On Time: 20m| Total Time: 20m
- 1/4 cup mayonnaise
- 1/4 cup finely grated Parmesan (1 ounce)
- 2 tablespoons fresh lemon juice
- 2 tablespoons olive oil
- 1 teaspoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- kosher salt and black pepper
- 1/2 medium bunch kale, thick stems removed and leaves thinly sliced (about 5 cups)
- 2 hard-cooked eggs, chopped
- 1/4 small red onion, thinly sliced
- In a large bowl, whisk together the mayonnaise, Parmesan, lemon juice, oil, mustard, Worcestershire, ¾ teaspoon salt, and ¼ teaspoon pepper. Add the kale, eggs, and onion and toss to combine.