Rain Rain Go Away
It is supposed to rain all week. Guess I will be spending most of my time indoors. I start my hospital job on Monday, which will be a huge change for me but in a good way. The down side to this schedule is having to wake up way to early, and getting home in time to hit the gym, eat, then go to bed. I am mentally preparing myself for this and I know that it will take some time to adjust.
Easter was very laid back this year, Roy and I had a wonderful time at his parents house. We chowed down on ham, mashed potatoes, mixed vegetables, green beans, and some rolls. The desert was so good, Sheila (Roy’s mom) used a weight watchers recipe for the Crustless Strawberry Pie. It was light and refreshing, perfect for springtime. I need the recipe asap!!
Chicken and Vegetable Lasagna
12 lasagna noodles
6 cups chicken broth
1/2 cup flour
1/2 teaspoon dried basil, divided
1/2 teaspoon dried oregano, divided
1/4 teaspoon dried thyme
2 tablespoons olive oil
2 tablespoons butter
3 boneless skinless chicken breast halves, cubed
1 medium onion, chopped
2-3 cloves garlic, minced
2 cups shredded carrots
2 medium tomatoes, chopped
2 cups chopped frozen spinach
3 cups shredded mozzarella cheese
1/2 cup grated Parmesan cheese
Salt and pepper, to taste
Preheat oven to 350 degrees. Place lasagna noodles in a 9×13 pan. Fill pan with hot water and a drizzle of olive oil and let noodles soak while preparing the other ingredients (omit this step if using oven-ready lasagna noodles). In a large saucepan, whisk together chicken broth, flour, thyme and 1/4 teaspoon each of basil and oregano. Bring to a boil over medium-high heat, stirring constantly. Reduce heat and allow sauce to simmer and thicken while preparing chicken and vegetables. Heat olive oil in a large skillet over medium-high heat. Add cubed chicken, 1/4 teaspoon each of basil and oregano, and salt and pepper to taste. Saute until chicken is cooked through, about 5 minutes. Transfer chicken to a plate. In the same skillet, melt the butter, then add the chopped onion, garlic and carrots. Cook and stir until vegetables are tender. Add the chopped tomatoes and frozen spinach and cook until heated through. Return chicken to skillet with vegetables.
Spread a scant cup of the thickened chicken broth in the bottom of a greased 9×13 inch baking dish. Top with a layer of noodles. Spread 1/3 of chicken and vegetable mixture over noodles. Top with 1/3 of the thickened broth (about 2 cups), followed by 1/3 of the mozzarella cheese. Repeat twice, ending with a layer of mozzarella cheese. Top with 1/2 cup Parmesan cheese. Bake, uncovered, for about 45 minutes, until lasagna is bubbly and cheese is golden brown. Let rest 10 minutes before serving.
I cut the recipe in half so that we did not have so many leftovers and placed in a 9X9 pan. I used one package ground turkey since this is what I had on hand instead of chicken. It turned out very tasty, and was packed with vegetables.
(Recipe from Let’s Dish)
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