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Friday, March 21, 2014

Spinach Chicken Lasagna. . . YUM!


This recipe is from one of my favorite blogs. . .

melskitchencafe.com and it has turned into one our family favorites too.


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We had this for a Relief Society Dinner,

and it so happens that it turned out to be a hit there as well.

 
for those who have been WAITING


WAITNG Patiently


Patiently Waiting . . .

and WANTING this recipe for your own kitchen, 


well, your wait has finally ended. . . YAY!


I apologize for taking so long to this posted, but as most of you have realized I have been struggling getting regular posts up this past year.  I am honestly trying to figure a new routine that works with my life but obviously haven’t quite gotten there yet.


One requirement in my kitchen is if at all possible to eliminate all processed foods, high fructose corn syrup, preservatives, along with ANY hydrogenated anything, including artificial sweeteners from our nutrition plan.


It is part of our healthy eating that has been helping us to loose weight. . . This mindset along with a keen awareness of

portion control


                                   portion control


                                                                 portion control 


has worked supremely!


Superman has been doing awesome shedding over 35 pounds since we began this in November 2013.  I was doing great until mid-January when I noticed a frustrating slow-down in progress and then in February a complete halt to ANY progress.


. . . My nemesis?


A thyroid that has all but shut down. . . BOO!


But now that we have that figured out and are taking pro-active methods to get on top of that too, and again, as natural, non-chemical/processed as possible, these methods appear to be working and I am happy to say that once again I am loosing the excess packaging that I have added to my pants in the past year.


. . . now back to the Spinach Chicken Lasagna!

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TONS of fresh spinach!  


Ironically enough RAW spinach has been eliminated from my diet along with broccoli, cauliflower, kale, or any food that is part of the Brassica family. . . cooked is fine, but the fresh raw stuff is not.


We have discovered that these wonderful foods in their RAW form keep the thyroid gland from absorbing Iodine which causes it to sort of shut down. . . thus causing what is known as a dysfunctional, inactive thyroid. . . go figure.


so I just make sure I lightly cook or steam these foods, and all is happy again!

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I have always found it easier to do ALL my prep for any meal first.  It makes it easier to not miss anything while putting it together.


cut. grate. shred. measure. . . you get the idea. . . 


it makes assembly fun, fast, and easy.  


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I especially make sure to pull out the “set this aside portions” that are so easy to forget about until you need it for that last little step.

in this case it is 1/2 cup of the grated cheese, that is part parmesan, part mozzarella.

I mix the two cheeses after they are grated for a good even blend in preparation.

Also, if you have a busy day, these steps can all be done in the morning or even the day ahead to make dinner prep easier.


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this is the sauce, mix in a large skillet or sauce pan. . . real ingredients, whole foods!
it has also been our discovery through a ton of research that the body inherently KNOWS how to process real food (see list above for a partial list of no-no, not so good for you foods) and so it doesn’t hang around causing all kinds of problems that we hear an abundance about now days.

such as heart disease, diabetes, being overweight, many types of cancer. . . not to say it will eliminate these entirely, but we are convinced and believe it will make a HUGE difference!


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cover the bottom of your casserole dish with a small amount of sauce,


. . . I usually use about 1 to 1 1/2 cups


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dollop with ricatta. . .


you don’t need to spread it around, just smash it a little with the back of a spoon


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layer with 1/2 of the pre-cooked shredded chicken

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PILE on the roughly chopped spinach

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cover the spinach with 1/2 the grated cheese. . .

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place 3 lasagna noodles on top of that. . .


Gently press the mixture down into the pan and. . .


repeat the entire process again.

. . . yes, I generally make my pasta


but that is an entirely different post, which is coming next. . . (the plan is next week) it will tell you how I make my pasta noodles. . . trust me, it is so incredibly easy!


If you have never had the privilege of eating homemade pasta, you are truly missing out on the incredible journey of a tender, delectable experience.


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the final step, on the third and last layer of noodles, pour the remaining sauce, the grated cheese that was set aside, and sprinkle with chopped parsley.

I use a slightly smaller pan (7X10) so our lasagna is overflowing, but I am okay with that.  If you use the 10x13 size it will be still by VERY full but it won’t be quite as overflowing as mine, but it will cook down as the spinach wilts.


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. . . this is the final product

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We serve this with a tossed salad. . . Absolutely DELICIOUS!


and here is the button to click for the recipe for your kitchen and family to enjoy!




Thanks for stopping in to join us for dinner!
 feel free to visit anytime


As always, if you have questions e-mail me using the link at the top of the blog, or if you have my number, you are always welcome to callSmile





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4 comments:

  1. I can truly vouch for this recipe. It is TO DIE FOR!!!! Yummy goodness....

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  2. Thanks for the step by step directions. I can't wait to try this recipe.

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  3. I made it for dinner and it was a HUGE it. Savannah requested that it goes in our regular dish rotation. Thanks for sharing. I'm looking foirward to leftovers tomorrow.

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  4. Thank you! I loved that meal so much! :)

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