I was so excited when I discovered this healthier take on lasagna! These roll ups are protein-packed and we are even sneaking in a vegetable! These reheat beautifully and freeze well. Enjoy! INGREDIENTS: 1 package whole wheat lasagna noodles (you'll use about 12 noodles) 10 oz. package frozen spinach, thawed and drained 15 oz. low fat 2% cottage cheese 1/2 c. grated Parmesan cheese 1 egg 1 tsp. minced garlic 1 tsp. Italian seasoning 1 lb. chicken breast, cooked and diced (I boiled mine, but you could also use rotisserie) 24 oz. pasta sauce (I used about 3/4 of the jar) 12 tbsp. finely shredded mozzarella cheese salt and pepper, to taste INSTRUCTIONS: Preheat the oven to 350 degrees. Combine
This soup is easy and filling! The mushrooms provide great flavor in combination with the coconut milk. It is dairy-free and vegan, which makes it a great candidate for a meatless night. If you're currently following a high-protein diet, you may consider pairing this soup with a salad topped with chicken or fish for added protein, as this soup doesn't pack much protein. I hope you enjoy this delicious blend of vegetables! INGREDIENTS: 8 oz. baby bella mushrooms, sliced 2 tbsp. olive oil 2 tsp. minced garlic 1 yellow onion (275 g.) 3 ribs celery (129 g.) 1/2 lb. baby carrots (202 g.) 1/4 tsp. dried thyme 1/4 tsp. dried sage 1 c. wild rice blend, uncooked 1 can full-fat coconut milk 4 c. vege
