Chicken Piccatta & Easy Cheese Lasagna

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CHICKEN PICCATTA

12 oz chicken breasts
1 tsp. minced garlic
1/4cup lemon juice
1/4 cup flour
2 Tbsp. olive oil
1/3 cup capers
1 can artichoke hearts (packed in water, not oil) 1 package sliced mushrooms

Coat chicken with flour. In a large skillet, cook garlic and oil over moderate heat, stirring
constantly, until garlic is pale gold. Add chicken and brown 2-3 minutes on each side.
Add lemon juice, artichokes, capers and mushrooms. Simmer, covered, for about 30-35
minutes. Turn and baste the chicken occasionally. Cook until chicken juices run clear.

4 servings, 5 POINTS each

If you have never tried capers (I hadn’t), this is a great way to start. They add a nice spiciness to the sauce. DH loves this dish!

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EASY CHEESE LASAGNA 

1 jar (28 oz) spaghetti sauce (look for a lower-calorie/lower fat one)(I like to use a spicy spaghetti sauce because otherwise the lasagna tastes bland to me)
6 uncooked lasagna noodles
1 15oz container of fat free ricotta cheese (I use FF cottage cheese)
1-2 cups chopped raw vegetables, such as mushrooms, broccoli, bell pepper, zucchini 8oz shredded low-fat mozzarella cheese
Preheat over to 375. Spray an 11×7 dish with cooking spray. Spread 1/3 of the sauce on
the bottom of the dish. Arrange 3 noodles in a single layer over the sauce. Top with
another 1/3 of the sauce, all of the ricotta cheese, the vegetables, and 1/2 of the
mozzarella cheese. Lay the next 3 noodles on top. Spread the remaining sauce over the
noodles. (Some people also drizzle 1/4 – 1/2 cup of water around the edges, though Idon’t.)
Cover the dish tightly with foil. Bake about 1 hour or until noodles are tender. Take the foil off. Sprinkle with remaining mozzarella cheese, and bake uncovered for 5 minutes longer. Let stand 5 minutes before cutting.

6 servings, 6 POINTS each
Tips: It’s important to put the foil on the pan tightly because it’s the steam that cooks the
noodles. If you remove the foil but find the noodles aren’t completely cooked (poke
them with a knife), use a spoon to push the noodles back down under the sauce.
Recover the pan with the foil and return to the oven for another 10-15 minutes. If you
take the foil off and the lasagna looks “soupy”, remove the foil and return the pan to the
oven for 10 minutes or until the juice has evaporated. Then sprinkle on the cheese and
finish baking.
 

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