Skinny Chicken n’ Spinach Lasagna Rolls

Yield: 2 8×8 lasagna pans

1 (16 ounce) package uncooked whole wheat lasagna noodles
1 pound mozzarella cheese, shredded, divided (separate out one cup)
1 (15 ounce) container ricotta cheese
1 egg, beaten
2 cloves minced garlic
2 tbsp. dried parsley flakes
1 tbsp. dried basil
¼ tsp. pepper
½ tsp salt
1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry (I placed thawed spinach in a dish towel and squeezed it out well)
2 cups freshly grated Parmesan cheese, divided
2 (28 oz) jars marinara sauce
*1-2 cooked chicken breast chopped up

Directions:
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes (I cooked them for 7 minutes), or until just slightly underdone; drain and rinse. Coat with a bit of olive oil and lay noodles out flat on a cookie sheet.
In a large mixing bowl, mix together mozzarella cheese (reserve 1 cup for later), ricotta cheese, egg, garlic, parsley, basil, pepper, salt, spinach, chicken, and 1 cup Parmesan cheese.
Spread a thin layer of sauce on bottom of two 8×8 casserole. C. pans.
Lay out a noodle on cookie sheet. Spread a layer of the cheese mixture on the noodle
Roll the noodle up, and place seam side down in a pre-sprayed (with cooking spray) pan. Repeat for other noodles.
Top entire casserole with remaining sauce, remaining mozzarella, and remaining Parmesan cheese.
FREEZE.

Sticky Chicken dump

chicken
2 Tbsp. vegetable oil
1 Tbsp. soya sauce**
3 Tbsp. peanut butter
3 Tbsp. ketchup

Cooking instructions:

Thaw. Bake at 350° for 45-55 minutes. *

MUFFINS - Never Made!!! But I want to.

MUFFINS

2 1/2 cup Oats (old fashioned kind, not quick cooking)

1 cup Plain low fat greek yogurt

2 Eggs

1 cup sweetener of choice that measures like sugar

1 1/2 tsp Baking powder

1/2 tsp Baking soda

1 1/2 cup Strawberries, diced, and patted dry + (optional 1/2 cup strawberries, diced to place on top of muffins) Optional1 tsp lemon juice*NoteThe paper liners don’t work well when baking with a base that does not include flour (which is the case with this recipe), they always seem to stick to the paper. If you don’t have a silicone muffin tin or liners, I recommend buying the foil cupcake liners at the store, and removing the paper inserts so you are only using the foil part of the liner! That way no sticking will occur! Preheat oven to 400 degrees. Line 12 muffin tins with silicone or foil liners, (or just use a silicone muffin pan).

Place all of the ingredients (except the strawberries) in a blender or food processor, and blend until oats are smooth. Pour mixture into a medium sized bowl, and stir in strawberries. Divide remaining 1/2 cup diced strawberries over the top of each muffin. (This step is optional, but it really makes the strawberries burst with color and flavor on top of each muffin!)

Divide batter among 12 cupcake liners, and bake for 20-25 minutes, or until toothpick comes out clean.

Blueberry: I use 1/2 cup xylitol and 1/4 tsp. pure stevia extract for the sweetener and I add my blueberries directly to the batter, about 1 cup and add more if it looks like it needs more.

Lemon Chia: Same sweetener amount as listed above, and I add some lemon extract (just a few drops) and a tablespoon of chia seeds.  I taste-test to see if it needs more lemon.

Banana Nut: Same sweetener amount as listed above, and I add banana extract (again, taste-test…start with just a few drops) and 1/4 cup chopped pecans.

All modifications allow you to eat 2 muffins and stay in an E setting.  You could pair it with 0% Greek yogurt or some egg whites to keep this E, or top your muffins with butter and have with a side of Eggs for a delicious crossover.

ARTICHOKE CHICKEN THIGHS – EASY!

1 pkgs chicken thighs

Artichoke hearts in water  
 peppers 
sundries tomatoes
galic

White onion, sliced

1/2 lemon
Bacon crumbles

Salt and Pepper

Take 3 gallon-sized freezer bags, and place six chicken thighs in each bag
 Add juice of 1/2 lemon, and salt and pepper to taste, to each bag.
 Take 3 more quart-sized freezer bags, and layer sliced onions, artichokes, and sliced garlic in each bag.
 I staple one bag of veggies to each larger bag of chicken thighs, and freeze. 

When you're ready to eat: Thaw chicken and veggie mixture. Grease a 9x13 baking dish, and layer 1/2 of veggie mixture in the pan. Layer chicken, then layer additional layer of veggies   Add additional seasoning if desired,. Drizzle oil on top of goodness. add bacon.Place in oven until internal temperature reaches 165. For my oven, this is at 35-40 minutes.

CHICKEN DIVAN (makes enough for 6 freezer meals)

7 C uncooked rice – freeze separately – add for kids r for crossover

8 chicken breasts, shredded

32 oz mayonnaise

2 C sour cream

8 C chopped broccoli

4 C cheddar cheese

1 T garlic powder

1 T onion powder

1 T Montreal chicken spice

salt & pepper to taste

Method

Gather ingredients.

Cook rice to according to the directions. (It will take a long time since there’ll be so much.)

While rice is cooking, prepare chicken. You can do this a few different ways such as boiling, sauteing, baking or even in the crock pot beforehand.

Chop the broccoli, then steam it. Set aside.

Once the rice, chicken and broccoli are prepared, divide ingredients into two large mixing bowls.

Then divide the remaining ingredients into the two bowls except for 2 cups of cheese, mix well.

Pour mixture equally into 6 disposable pans, sprinkle tops with the remaining cheese.

Cover each pan with foil and place into a freezer zip bag.

Write cooking directions on zip bag.*  
– Preheat oven to 350 degrees
– Bake for 25-35 minutes or until middle is done

Place in freezer.

SOUR CREAM BEEF ENCHILADAS - double

2 lbs of ground beef browned

1 can of rotel drained

2 packages of Low Carb Tortillas Whole Wheat

Taco Seasoning to taste

1 small onion chopped

2 or more cups of shredded cheddar cheese

Salsa

Sauce-

1- 8 oz package of cream cheese

1 cup sour cream

1/2 cup of chicken broth or water

1- jalapeno seeded & cored

1 handful of cilantro cleaned

2 tsp garlic powder

2 tsp onion powder

1 tsp salt or to taste

Brown the ground beef.

Add taco seasoning and a can of drained rotel (diced tomatoes and green onions).

Spray lightly a 9X13 baking dish with cooking spray.

Take a tortilla, fill with beef & cheese, roll up.

Continue the above step till pan is full.

In a blender add cream cheese, sour cream, broth or water, jalapenos, cilantro, garlic & onion powder, & salt. Blend well. Pour over rolled enchiladas.Cover with cheese.

Top with onions.Cover with foil and bake at 350 degrees for 25 to 30 minutes or until cheese has melted and dish is heated through.

Lemon and Garlic Chicken dump

chicken
2-3 cloves of garlic, minced
4 Tbsp. of olive oil
2 Tbsp. fresh chopped parsley
3 Tbsp. lemon juice
1/4 tsp. pepper

Cooking instructions:

Thaw. Bake at 350° for 45-55 minutes or in the crock pot on low for 4-6 hours.