Ingredients
3 tablespoons fresh lemon juice
2 tablespoons extravirgin olive oil
2 garlic cloves, minced
7 (6-ounce) skinless, boneless chicken breast halves
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper Cooking spray
Preparation
1. Prepare grill to medium-high heat.
2. Combine first 4 ingredients in a large zip-top plastic bag; seal. Marinate in refrigerator 30 minutes, turning occasionally. Remove chicken from bag; discard marinade. Sprinkle chicken evenly with salt and pepper.
3. Place chicken on grill rack coated with cooking spray; grill 6 minutes on each side or until done.
Yield
7 servings (serving size: 1 breast half)
Nutritional Information
CALORIES 159(20% from fat); FAT 3.5g (sat 0.7g,mono 1.8g,poly 0.6g); IRON 1mg; CHOLESTEROL 74mg; CALCIUM 16mg; CARBOHYDRATE 0.5g; SODIUM 218mg; PROTEIN 29.5g; FIBER 0.1g
Diane Morgan ,
writePublicationAppearance();
Cooking Light, AUGUST 2008
Wednesday, July 30, 2008
Mushroom Spinach Lasagna
Mushroom Spinach Lasagna
1 500g tub 2% cottage cheese
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
1/4 tsp each grated nutmeg, salt, and pepper
1 300g package frozen spinach, thawed 1
12 oven-ready lasagna noodles
1 cup shredded provolone or mozzarella 2
Tomato Mushroom Sauce:
1 tbsp vegetable oil 3
1 onion, chopped
1 carrot, finely diced
3 cloves garlic, minced
4 cups sliced cremini or white button mushrooms 4
2 tsp dried Italian herb seasoning 5
1/4 tsp each salt and pepper
pinch hot pepper flakes 6
1 700ml jar of prepared pasta sauce 7
In large saucepan, heat oil over medium-high heat; sauté onion, carrot, garlic, mushrooms, herbs, salt, pepper, and hot pepper flakes until liquid is evaporated (about 8 minutes). Add pasta sauce and 1-1/2 cups water; bring to boil.
Meanwhile, in a large bowl, combine cottage cheese, Parmesan cheese, egg, nutmeg, salt, and pepper. In sieve, press moisture out of spinach; chop and add to bowl, stirring to combine.
Pour 1 cup of the sauce into slow cooker. Arrange 3 of the noodles8 over sauce. Top with half of the cheese mixture. Cover with 3 noodles and half of the remaining sauce. Repeat with noodles and remaining cheese mixture. Sprinkle with shredded mozzarella or provolone. Cover and cook on low for 3 hours or until bubbly and pasta is tender.
Makes 8 servings.
Per serving: about 363 cal, 22g pro, 11g total fat (5g sat fat), 44g carb, 5g fibre, 41 mg chol, 999mg sodium. %RDI: 25% calcium, 16% iron, 52% vit A, 18% vit C, 26% folate.
1 Save yourself a step and buy frozen chopped spinach.
2 I had mozzarella, so I used mozzarella.
3 I used olive oil, because that's what I use.
4 I used a mix of both, probably about 75% cremini and 25% white button.
5 I used dried parsley, oregano, and basil, for a combined total of about 2 tsp.
6 I skipped this.
7 I used Classico's tomato basil sauce.
8 My slow cooker is oval-shaped (or, perhaps more precisely, rectangular with rounded corners), and I found I had to break the noodles to make them fit well.
Courtesy of Melanie!
1 500g tub 2% cottage cheese
1/4 cup grated Parmesan cheese
1 egg, lightly beaten
1/4 tsp each grated nutmeg, salt, and pepper
1 300g package frozen spinach, thawed 1
12 oven-ready lasagna noodles
1 cup shredded provolone or mozzarella 2
Tomato Mushroom Sauce:
1 tbsp vegetable oil 3
1 onion, chopped
1 carrot, finely diced
3 cloves garlic, minced
4 cups sliced cremini or white button mushrooms 4
2 tsp dried Italian herb seasoning 5
1/4 tsp each salt and pepper
pinch hot pepper flakes 6
1 700ml jar of prepared pasta sauce 7
In large saucepan, heat oil over medium-high heat; sauté onion, carrot, garlic, mushrooms, herbs, salt, pepper, and hot pepper flakes until liquid is evaporated (about 8 minutes). Add pasta sauce and 1-1/2 cups water; bring to boil.
Meanwhile, in a large bowl, combine cottage cheese, Parmesan cheese, egg, nutmeg, salt, and pepper. In sieve, press moisture out of spinach; chop and add to bowl, stirring to combine.
Pour 1 cup of the sauce into slow cooker. Arrange 3 of the noodles8 over sauce. Top with half of the cheese mixture. Cover with 3 noodles and half of the remaining sauce. Repeat with noodles and remaining cheese mixture. Sprinkle with shredded mozzarella or provolone. Cover and cook on low for 3 hours or until bubbly and pasta is tender.
Makes 8 servings.
Per serving: about 363 cal, 22g pro, 11g total fat (5g sat fat), 44g carb, 5g fibre, 41 mg chol, 999mg sodium. %RDI: 25% calcium, 16% iron, 52% vit A, 18% vit C, 26% folate.
1 Save yourself a step and buy frozen chopped spinach.
2 I had mozzarella, so I used mozzarella.
3 I used olive oil, because that's what I use.
4 I used a mix of both, probably about 75% cremini and 25% white button.
5 I used dried parsley, oregano, and basil, for a combined total of about 2 tsp.
6 I skipped this.
7 I used Classico's tomato basil sauce.
8 My slow cooker is oval-shaped (or, perhaps more precisely, rectangular with rounded corners), and I found I had to break the noodles to make them fit well.
Courtesy of Melanie!
Subscribe to:
Posts (Atom)