After years of attempting to get my favorite lasagna recipe from a restaurant in my home town, I finally decided to try to duplicate it into a healthier version. It wasn’t exact, but it will do…

Crock-Pot (Sweet) Chicken Lasagna

Serves 8

6 Points per serving FOR ME…Points may vary according to YOUR PLAN.

2 lbs. ground chicken breast
1 onion, chopped
3 garlic cloves or 1 teaspoon minced garlic
4 teaspoons ground ginger
1 teaspoon salt
2 teaspoons sage
¾ teaspoon fennel
1 teaspoon paprika
Pinch cayenne pepper
1 ½ teaspoons black pepper
28-ounce can crushed tomatoes
2 – 8 oz. cans tomato sauce
2 – 6 oz. cans tomato paste
3 Tablespoons (cup for cup) Stevia (or sweetener of choice)
3 small cans sliced mushrooms, drain 1…use liquid from 2
2 teaspoons dried basil
1 teaspoon oregano

2 eggs
16 oz. fat free cottage cheese (or part-skim ricotta)
3 Tablespoons parsley flakes
16 oz. shredded low-moisture part-skim Mozzarella cheese

16 oz. whole wheat rotini (or lasagna)

Brown chicken with onion, garlic, ginger, salt, sage, fennel, paprika, cayenne pepper, and black pepper. Add crushed tomatoes, tomato sauce, tomato paste, Stevia, mushrooms, basil, and oregano. Simmer 10 – 30 minutes.

In a bowl, beat eggs. Add cottage cheese and parsley flakes.

Spread one-third of sauce over the bottom of Crock-pot; continue layering in thirds…sauce…noodles (uncooked)…cottage cheese…mozzarella…

Cook on LOW for 4 1/2 hours. Cut into 8 Servings.

Greek Salad

1 Serving – 2 Points FOR ME…Points may vary according to YOUR plan.

Organic spring mix
Baby cucumber
Green onion
Shoestring beets
Grape tomatoes
2 black olives
25g reduced fat feta cheese
25g Kraft Greek vinaigrette

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