A delicious five ingredient Chicken Parmesan Lasagna that you can make in the slow cooker or stove and clocks in under 400 calories.
I know for many of us, dinner time can be pretty chaotic. Maybe you’ve just had a long day at work and could use some time to decompress. Or maybe the kids have come home from school and need love and attention (and help with homework!). Whatever the case, it seems like we are being pulled in a million different directions during the late afternoon and evening, and sometimes making a healthy and satisfying meal for dinner can get lost in the shuffle. That's why I am really excited to share this recipe from Martha at Simple Nourished Living with you today.
One thing that I have done to try to salvage my dinner time sanity is to do as much prep work for my meals as I can early in the day. What I’ve learned is that on the nights that I have done the lion’s share of work before lunch time, we have a much more peaceful afternoon experience. If I have already chopped my vegetables, assembled the casserole, etc., I am more available to engage with my family, or snag some much needed quiet time. We also are able to eat dinner earlier those nights, which seems to make the rest of the evening go more smoothly.
Not only is this Skinny 5 Ingredient Chicken Parmesan Lasagna scrumptious, but it also uses a lot of time-saving techniques to make the preparation fast and easy, without sacrificing taste. No-boil noodles, jarred marinara sauce, and rotisserie chicken all contribute to this meal coming together quickly. Plus you can assemble it all in the slow-cooker early in the day, so you can spend your afternoon doing more important things. This classic comfort food is only 350 calories and 9 SmartPoints, making it a satisfying and delicious choice.
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Cook's Notes: Bulk up by adding additional vegetables. Sliced mushrooms, baby spinach, Sliced grilled zucchini or eggplant or sliced olives would all be delicious.
Make Ahead: This can be made ahead and then refrigerated for a day or frozen for up to 3 months. (If frozen, defrost overnight in the refrigerator before proceeding with the baking/slow cooking instructions.) Bake / slow cook time will be longer if started from cold. I'd say about 30 minutes more in the oven and 1 to 2 hours in the slow cooker.
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