Low Fat, Low Carb, SKINNY Make-Ahead Casseroles (makes 5-6 meals)

As requested by one of my Fabulous Followers, here are 3 of my absolute FAVORITE skinny recipes! What I mean by skinny, is that these recipes are low in fat, low in carbs, low in sodium, and made almost entirely of all natural products! I used low fat cheese products, whole wheat noodles, all natural marinara sauce (I make my own homemade sauce and put it in old spaghetti jars), and depending on the size of the pans you use and how much your family eats, these ingredients can make up to 6 freezer meals! These husband-approved, picky-eater approved meals are perfect for family dinners, potlucks, or even during hard times! Remember to buy your casserole pans at Dollar Tree and to write instructions on the tops of each pan before freezing. I bought (4) 8X8 square pans and (2) 9×11 rectangle-shaped pans. The more veggies you add, the more your recipes will make, so be sure to buy a few extra pans of the smaller sizes!

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Skinny Chicken n’ Spinach Lasagna Rolls

Yield: 2 8×8 lasagna pans
NOTE: You can also make this EXACT same recipe with cooked ground beef. I made 2 of each, using turkey beef, but remember you’d have to DOUBLE this recipe.
1 (16 ounce) package uncooked whole wheat lasagna noodles
1 pound mozzarella cheese, shredded, divided (separate out one cup)
1 (15 ounce) container ricotta cheese
1 egg, beaten
2 cloves minced garlic
2 tbsp. dried parsley flakes
1 tbsp. dried basil
¼ tsp. pepper
½ tsp salt
1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry (I placed thawed spinach in a dish towel and squeezed it out well)
2 cups freshly grated Parmesan cheese, divided
2 (28 oz) jars marinara sauce
*1-2 cooked chicken breast chopped up

Directions:
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes (I cooked them for 7 minutes), or until just slightly underdone; drain and rinse. Coat with a bit of olive oil and lay noodles out flat on a cookie sheet.
In a large mixing bowl, mix together mozzarella cheese (reserve 1 cup for later), ricotta cheese, egg, garlic, parsley, basil, pepper, salt, spinach, chicken, and 1 cup Parmesan cheese.
Spread a thin layer of sauce on bottom of two 8×8 casserole. C. pans.
Lay out a noodle on cookie sheet. Spread a layer of the cheese mixture on the noodle (I used two generous medium-sized cookie dough scoops per noodle), then add a layer of sauce (I used one cookie dough scoop of sauce).
Roll the noodle up, and place seam side down in a pre-sprayed (with cooking spray) pan. Repeat for other noodles.
Top entire casserole with remaining sauce, remaining mozzarella, and remaining Parmesan cheese.
FREEZE.

Write on lid:
Directions: Remove lid and cover with foil. Bake in a preheated 350 F degree oven for 40 min, or until hot and bubbly. Cover it if it starts to get too brown.

 

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Skinny Beef & Spinach Lasagna

Yield: 2 8×8 lasagna pans
1 (16 ounce) package uncooked whole wheat lasagna noodles
1 lb package turkey beef (I prefer Jennie-O, it’s cheap and tasty)
1 pound mozzarella cheese, shredded, divided (separate out one cup)
1 (15 ounce) container ricotta cheese
1 egg, beaten
2 cloves minced garlic
2 tbsp. dried parsley flakes
1 tbsp. dried basil
¼ tsp. pepper
½ tsp salt
1 (10 ounce) package frozen chopped spinach – thawed, drained and squeezed dry (I placed thawed spinach in a dish towel and squeezed it out well)
2 cups freshly grated Parmesan cheese, divided
2 (28 oz) jars marinara sauce

Directions:
Bring a large pot of lightly salted water to a boil. Cook lasagna noodles for 5 to 8 minutes (I cooked them for 7 minutes), or until just slightly underdone; drain and rinse. Coat with a bit of olive oil and lay noodles out flat on a cookie sheet.
Cook the beef, drain.
In a large mixing bowl, mix together mozzarella cheese (reserve 1 cup for later), ricotta cheese, egg, garlic, parsley, basil, pepper, salt, spinach, beef and 1 cup Parmesan cheese.

Spread a thin layer of sauce on bottom of two 8×8 casserole pans.
Lay out noodles flat in the baking dishes. Spread a layer of the cheese mixture on the noodle, then add a layer of sauce (I used one cookie dough scoop of sauce).
Repeat for other noodles.
Top entire casserole with remaining sauce, remaining mozzarella, and remaining Parmesan cheese. FREEZE.

Write on lid:
Directions: Remove lid and cover with foil. Bake in a preheated 350 F degree oven for 40 min, or until hot and bubbly. Cover it if it starts to get too brown.

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Skinny Chicken Parmesan Casserole

Yields: One 9×11 lasagna pan.
about 4 cups of shredded, COOKED chicken
1 jar of marinara sauce (I really like Prego)
1-2 cups shredded mozzarella cheese
1 cup whole wheat bread crumbs
1-2 tablespoons olive oil
fresh, chopped herbs (parsley, basil, oregano, etc)
salt and pepper to taste
veggies – I used 1/2 chopped onion, 2 cups spinach (I used chopped Kale instead of spinach) , and a small can of mushrooms
1/4 cup of canned black olives.

Directions:
Grease a 9X13 foil casserole dish with cooking spray.
Layer the chicken in the bottom. Dump in the marinara sauce and mix with the chicken and veggies. Next, top with cheese until all the chicken is covered.
In a small bowl, mix the breadcrumbs, olive oil, fresh herbs and a dash of salt and pepper together.
Sprinkle the seasoned breadcrumbs on top. Top with olives. Add lid to casserole, then FREEZE.

Write on lid:
Instructions: Remove lid. Bake at 350 degrees for 30-40 minutes or until golden on top and bubbling on the sides. Serve over whole wheat or vegetable noodles with a fresh salad on the side.

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