Chicken Polenta Lasagna - Update!

You may have seen my previous post about Chicken Spinach Lasagna -- a super delicious, super filling casserole (that my husband and I LOVE!) Well, we've improved it even more!

At first, we tried using zucchini instead of noodles. I've heard this is an easy way to make lasagnas and casseroles a bit healthier. Well, I don't have a fancy tool for cutting zucchini, so they were all different widths, cooked at different rates, and ended up being a dud! Perhaps with the appropriate tools, zucchini instead of noodles would be a great substitution, but it didn't work for us.

We picked up some pre-cooked polent and decided to try layering the lasagna with polenta. Eureka! It was SO yummy, and it actually took less time because we didn't have to boil the noodles. We also cut the recipe in half now, because the full 9x12" pan is just too much food for us.

To make this a vegetarian dish, you could easily take out the chicken and substitute in white beans, tofu or tempeh. You could even omit the chicken without replacing it and use it as a side dish or small meal!

Last week, we actually made the full recipe and divided it into two 8x8" dishes. We stuck one in the over and the other in the freezer, then had it for dinner another night. It freezes really well! I just can't say enough good things about this recipe! Try it! I may even like it better than traditional lasagna. I really, really might!

Here's the new and "improved" recipe:

Chicken Polenta Lasagna

Ingredients:
5oz frozen spinach, thawed and drained
1 cups cooked shredded chicken
1 cups grated cheddar cheese
1/3 cup chopped onion
1/4 tsp salt
1/8 tsp pepper
1/2 tbsp low-sodium soy sauce
1/2 can cream of mushroom soup (10.75oz)
1/2 cup sour cream
4oz sliced mushrooms
1/2 tbsp corn starch
1 tube polenta, cut into 1/2" disks
1/2 cup parmesan cheese

Directions:
1. Preheat oven to 375 degrees.
2. Mix first 12 ingredients (spinach through corn starch)
3. Put a layer of polenta disks in the bottom of a greased lasagna dish.
4. Spread half of the chicken mixture over the polenta.
5. Place another layer of polenta on top and spread with remaining chicken mixture.
6. Top with parmesan cheese.
7. Back for 40 minutes. Let cool 15 minutes to set before cutting.
8. Eat it up! So yummy!


I just recycle a photo from my previous post. :)

Zucchini Skillet Dinner

Hello Again!

My apologies for my hiatus from blogging. I'm not sure if I got busy, tired of blogging, or stopped cooking awesome things (okay, it probably wasn't the latter, I'm still cooking pretty awesome things!) :)

At any rate, we are back to it! And my first recipe is sure to please. In my home, meat is king. My husband will immediately dismiss a meal if it's vegetarian. Well, as a former long-time vegetarian, I still enjoy vegetarian meals on a regular basis, so I challenge myself to find tasty dishes that my husband will also enjoy.

Well, I've done it! I discovered this recipe from Ready Set Eat (FANTASTIC website, by the way! Tons of great, simple recipes.) and made a few modifications based on my preferences.

ReadySetEat's picture is so much prettier than mine :)



Zucchini Skillet

Ingredients:
1 tbsp olive oil
3-4 small zucchinis, quartered lengthwise and sliced
1 diced green bell pepper
1 can (15 oz) black beans, drained and rinsed
1 can (14.5 oz) diced tomatoes with garlic
2 tsp corn starch
1 tbsp cold water
1 tbsp italian seasoning
1/2cup (or more!) shredded cheddar/monterey jack cheese

1 cup brown rice
2.5 cups water

Directions:
1. Start your rice cooker! Add brown rice and water (could use vegetable broth too, for added flavor.)

2. Heat oil in a large skillet over medium heat.
3. Add zucchini and bell pepper. This is a great place to get creative! Add some diced red onion, red bell pepper, or mushrooms to add some flavor and color. Cook for about 5-6 minutes, stirring occasionally.

4. Add beans, undrained tomatoes and water. Increase heat and bring to a boil.

5. Add cornstarch to water and stir until dissolved. Stir cornstarch water and italian seasoning into skillet.

6. Remove from heat and let stand 2 minutes, until sauce has thickened.
7. Service zucchini mixture over rice, topped with cheese! (We add Tapatio hot sauce too!)