My favorite baked ziti recipe – easy and always awesome. I usually just make it with ground beef and season a lot, but it would also work with ground turkey or sausage, as the original recipe (from Smitten Kitchen) suggests. We’ve also done this with shirataki and liked it just as much. 🙂
We’ve been meaning to try zucchini lasagna for some time, and I’m glad we finally got around to it – we loved it! It was a bit time consuming to make sure the zucchini lost some of its water content, but totally worth it. I normally avoid reduced fat cheeses, but in this case, it was not noticeable when included in a very flavorful casserole. This used up the last of our tomato sauce from last summer, but a good use for sure. 🙂 The picture isn’t the most beautiful, but you get the idea. This came from skinnytaste, and other than using my own sauce, I followed it exactly. Don’t skip grilling the zucchini – it’s worth it. 🙂
I’m not usually a big casserole person (aversion to cream of x, and I do try to stay low carb), but then I saw this – spurred on by this month’s Cooking Light with a similar casserole using brown rice, but we had some quinoa and it sounded good. I found this on Pinch of Yum, and modified it a bit with less liquid and no bacon (I know, I know). It was very good! Perfect for lunch.
It’s hard to argue with an easy weeknight chicken dish, especially one that is super cheesy, too! I saw this on Pinterest (having good luck with ideas there lately) and modified it more to our seasoning tastes. It was good! I’m not the best with chicken breast, but this was not even a little bit dry, and this is a very versatile recipe – add any veggies you like. We threw in spinach. The only change I’d make is to add more tomatoes next time – maybe a second can. We had this with some steamed broccoli on the side. Yes, there IS chicken somewhere under that cheesy goodness!
We got a big, lovely bunch of kale in our CSA this week that needed a job. I was contemplating something to do with it besides a soup, and found this casserole on Serious Eats (originally Martha Stewart, I think). It’s nice for a summer casserole – lighter and very bright. It made a ton of course, which was my intent…lots of lunches! This was pretty easy to make a bit healthier with whole wheat pasta, part-skim cheeses, and Smart Balance instead of butter.
Om nom nom! 