1 Large chicken breast ( shredded about 2 cups ) 1/2 Cup Onion ( diced about 1 small onion ) 1/3 Cup Celery ( diced ) 1 1/2 Tbsp Garlic ( minced ) 1/2 Tbsp Olive oil 4 Cups Cooked Spaghetti squash ( about one small squash ) 1 Can Low fat condensed cream of chicken soup 1/3 Cup Unsweetened almond milk 3/4 tsp Salt Freshly ground black pepper ( to taste ) 1/2 Cup crushed Ritz crackers
To roast the squash:
Preheat oven to 400 degrees. Line a[baking sheet|http://amzn.to/1Vpfh7n" target="_blank" rel="nofollow]with parchment paper
Cut the squash in half and scoop out the seeds. Place it ... See the full directions on my site
Sodium 615mg 25% DV
Fat 7g 11% DV
Protein 14g 29% DV
Carbs 17g 5% DV
Fiber 2g 9% DV
PER SERVING *
% DAILY VALUE*
% DAILY VALUE*
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
The combination of chicken and Alfredo sauce is unbeatable, so why not put it in a lasagna. And to go even further it will be a fun spin on your traditional lasagna presentation. We are gonna make it in single roll ups that are perfectly individually portioned.
Step 1Bring a pot of water to a boil. Add lasagna noodles and cook according to package instructions. Drain water and place noodles on a flat surface like parchment paper.
This Tuscan inspired recipe of vegetable lasagna with smoked mozzarella cheese and béchamel sauce is fantastic. Based on savvy interplay of pasta, cheese and vegetable in tuscan cooking it is rustic but soothingly simple.
Step 1. Preheat oven to 375º F.
Step 2. Cook lasagna noodles according to the package instructions in a large pot of boiling water.