Organic Vegetable Lasagna

Happy Friday!!  Don’t forget, today is the last day to enter the Yogi tea giveaway!  You have until tonight at 11:59 p.m. to enter, so check out the post for more details.

Now, let’s get down to business.  As much as I try to avoid frozen meals, sometimes there is just no getting around them.  The other week, I discovered a rather tasty and not-as-unhealthy selection from the frozen food aisle at Whole Foods.  The Vegetable Lasagna by 365 Everyday Value (one of Whole Food’s product lines) was pretty darn good (as far as frozen meals go)!  This meatless lasagna is made with whole-wheat noodles and organic ingredients.  Also, the sodium level, which is what really gets you with frozen foods, is lower than many frozen meal options out there.  If you don’t have much time to spare and must eat a frozen entree, I definitely suggest this one!

Have you tried this organic vegetable lasagna, and if so, what did you think?  Do you have some pseudo healthy frozen meal suggestions of your own?  Please share them!

Have a fabulous weekend!!!

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Recipe: Spinach and Artichoke Dip

Hope you had an amazing weekend!  Mine was busy to the very end, and yesterday afternoon I attended a shower brunch for a girlfriend of mine.  What did I bring?  Spinach and artichoke dip.  And not just any spinach and artichoke dip.  I made the tried and true Cooking Light version (see recipe).  I started making this during my senior year of college, and it has never let me down.  Always delicious, easy, and much better for you than a non-light recipe.  In fact, Cooking Light boasts that its version is 5.5 grams of fat and 99 calories per serving compared to the usual 16.8 grams of fat and 196 calories per serving.

Ingredients:

  • 2 cups shredded part-skim mozzarella cheese
  • 1/2 cup fat-free sour cream
  • 1/4 cup grated Parmesan cheese
  • 1/4 teaspoon pepper
  • 2-3 garlic cloves, minced
  • 1 (14 oz.) can artichoke hearts, drained and chopped
  • 1 (8 oz.) package of 1/3-less-fat cream cheese, softened
  • 1 (8 oz.) package of fat-free cream cheese, softened
  • 1 (10 oz.) package frozen chopped spinach, thawed, drained, and squeezed dry

Directions:

  • Preheat the oven to 350 degrees.
  • Add 1 1/2 cups mozzarella, 2 tablespoons Parmesan cheese, and all other ingredients to a bowl.  Mix well.
  • Spoon into 1 1/2-quart baking dish, and then cover with remaining 1/2 cup of mozzarella cheese and remaining 2 tablespoons of Parmesan cheese.
  • Cook until light brown and bubbly, approximately 30 minutes.
  • Serve with your choice of whole wheat tortilla scoops, pita chips, celery, or carrots.

Right before going in the oven

Cooking Light recipe and uncooked dip

Voila!

Delicious! It was gone fast!

I hope you enjoy this tasty dip as much as we did!  Please let me know if you have any variations of this dip.  I’ve been thinking you could easily swap the sour cream for Greek yogurt; thoughts?  And also, don’t forget you have until this Friday at midnight to be entered into the Yogi tea giveaway!  Learn more about it here!

Recipe: White Bean and Chicken Chili

This dish is an old favorite that my mom always made for us growing up, and it is perfect for these chilly nights.  It is a variation of the recipe found in Down by the Water: A Collection of Recipes from the Junior League of Columbia, SC.  I hope you enjoy this protein rich dish!

Ingredients:

  • 2 (15.5 oz.) cans of Great Northern Beans
  • 3 boneless, skinless chicken breasts (roughly 3.5 cups when cooked)
  • 6 cups of low sodium chicken broth
  • 1 sweet onion, chopped
  • 2 cloves of garlic, minced
  • 2 (4 oz.) cans diced green chiles
  • 2 teaspoons cumin
  • 1 1/2 teaspoons oregano leaves
  • 1/4 teaspoon ground red pepper (cayenne)
  • 1 tablespoon extra virgin olive oil

Recommended Toppings:

  • cheese (Monterey Jack is my preference, although Colby also works)
  • whole wheat tortilla chips

Directions:

  • Poach the chicken breasts until fully cooked; then, rinse and chop.
  • Chop the onion.
  • Drain and rinse the beans.
  • Combine beans, garlic, half of the onion, and chicken broth in a large pot.  Bring to a boil and then let these ingredients simmer for 20 minutes.
  • Saute the rest of the onion in a pan with olive oil.  Then, add the chiles, oregano, cumin, and cayenne.  Blend well and let sit on low setting for 5 minutes, before adding to the large pot with the other ingredients.
  • Add the chicken to the pot, and let the chili simmer for 1-1.5 hours.  Stir as needed.
  • Serve with a variety of toppings.  Cheese and tortilla chips are recommended!

Tip: You can also buy any of the above ingredients in organic form.

If you try this recipe and enjoy it, please let me know!  Do you have any other interesting topping ideas?!  Lastly, be on the lookout for a giveaway announcement tomorrow!