chicken, artichoke & mushroom lasagna

Some good friends just had their second baby boy and we couldn’t wait to go visit them! I had to try to give them a few weeks to settle in before pleading to come and visit. “We’ll bring dinner!” always sweetens the deal. ;)

Is it obvious that I’m a tad anxious to be a Mom? (I am.)

How precious is he?!

After much thought, I decided to make a lasagna because I could make it ahead of time and comfort foods are still in full force here in chilly and snowy Minneapolis. I also made them some bacon & broccoli quiche and spicy pork for them to eat and/or freeze for a different time. (I’ve heard that the weeks after having a baby are a tad crazy and wanted to do whatever I could to help!)

The Taster was especially happy that it made an additional 8×8 pan – I’m fairly certain all of his meals when I’m gone this week will contain some sort of pasta. (Except for that quiche.)

Chicken, Artichoke & Mushroom Lasagna

  • 16 oz lasagna noodles
  • 8 oz sliced mushrooms
  • 1 Tbsp olive oil
  • 2 cans artichoke hearts, drained and chopped
  • 1 rotisserie chicken, chopped
  • 1 egg
  • 15 oz part skim ricotta cheese
  • 16 oz shredded mozzarella cheese
  • 2 cups shredded Parmesan cheese
  • 1.5 – 25 oz large jars of marinara

 

Cook lasagna noodles in boiling water as directed.

Pre-heat oven to 375°.

Heat olive oil in large pan. Add mushrooms and saute for about 3-4 minutes, until lightly browned.

Combine chicken, mushrooms, artichokes, egg, ricotta, 1 cup Parmesan and 1 cup mozzarella cheese in large bowl.

Spread 1/2 cup marinara on bottom of pan. Layer noodles, chicken mixture and sprinkle with remaining cheese. Repeat until all ingredients are gone. (I used a 9×13 pan and an 8×8 pan)

Cover with foil and bake for about 40 minutes. Remove foil and bake for another 10 minutes until cheese is golden brown.


expo west 2011

Today I head to California for the Natural Products Expo West show. Sun, warmth and natural food! It will be a wonderful week obviously!

I’m not working in the booth this year, just walking the show, which makes for a much less stressful trip. :) I’ll be sure to update you on the newest and greatest in the Natural Food world again! I may even make another video to give you a peek at what Expo is like. (It’s pretty hard to even imagine and words just don’t do justice!)

 

Coming Soon: I’m finally getting a juicer! My friends at CSN Stores are helping me out – they’ve got everything from you could ever need – tagines to juicers to a pan set.  All-you-can-drink green juices are finally in my future!

 

confession: addicted to eating out

I have a problem. I’ve been better about budgeting, saving money and just becoming a little more fiscally responsible lately. But I just can’t quit restaurants. I can’t even tell you how many times I ate out last week – my parents read the blog and I have a feeling I’d be getting a call from my Father. Seriously. :(

I could blame it on a number of things – Restaurant Week, the Lakers vs. Timberwolves game, two-for-one Chipotle and a love for date nights and dinner with friends.  But there really isn’t a good excuse.

Speaking of restaurant week, look what we saw in the March issue of Mpls St. Paul Magazine! Recognize anyone?

On the upside, we met an Iron Chef, visited a restaurant that is slated to close, had some great dinners with friends and tried __ new restaurants. I suppose I can look at those as positives but I’ve got to answer to my expanded belly and shrunken pocketbook now… let’s just hope that my Dad doesn’t call to lecture. ;)

 Please tell me I’m not the only one!!

 

pesto pizza

Pesto Pizza | A Nutritionist Eats

A few years ago, one of my staple snacks/meals was a pesto “pizza.” It satisfies that pizza craving without the typical calories that go along with pizza delivery. More importantly, chances are I have the three ingredients necessary at all times.

Pesto Pizza | A Nutritionist Eats

It’s nice enough to serve as an appetizer for friends and delicious enough for dinner. :)

Pesto Pizzas

  • 1 Sprouted Grain Tortilla 
  • 2 Tbsp prepared pesto
  • 2 Tbsp shredded Parmesan cheese

Pre-heat oven to 400°.

Put tortilla in oven for about three minutes.

Remove from oven, flip over and spread pesto on down-facing side.

Sprinkle with cheese and bake for about 3 minutes.

Cut into wedges and serve.

Pesto Pizza | A Nutritionist Eats