Bruschetta with Artichoke Hearts and Parmesan

Ding ding! This is a family favorite! This can be made ahead and stays in the fridge for up to a few days. 

Bruschetta Topping

1 14 ounce can of artichoke hearts, rinsed and patted dry

2 Tbsp extra virgin olive oil

2 Tbsp Lemon Juice

2 Tbsp chopped fresh basil

1 garlic clove, minced

Salt and pepper

2 oz Parmesan cheese, 1 oz grated (1/2) cup and 1 oz shaved

Toasted Bread

French Bread cut into 1/2 inch slices

1 Garlic clove

Olive Oil

Directions

1) Pulse artichokes, oil, basil, lemon juice, garlic, salt and pepper in a food processor, about 6 pulses.

2) Add grated Parmesan and cloves to combine, about 2 pulses.

3) Transfer to an airtight container and refrigerate for up to 2 days. 

4) When ready to serve, adjust oven rack 4 inches from broiler. Line baking sheet with aluminum foil. 

5) Place bread on prepared sheet and broil for 1-2 minutes.

6) Lightly rub one side of toast with garlic and oil and season with salt to taste. Garnish the artichoke mix with shaved parmesan.

Marcona Almond Pesto

Ingredients:

2 cups packed fresh basil leaves
½ cup marcona almonds (I bought these at Costco)
½ cup grated Natural & Kosher parmesan
2 garlic cloves, peeled
juice of 1/2 lemon (about 2 tbsp)
1/2 tsp lemon zest
1/2-3/4 cup extra virgin olive oil
salt and pepper, to taste

Directions:

Place all ingredients except the olive oil in a food processor or blender and blend until roughly chopped. Slowly add the olive oil until the mixture turns into a creamy spread. 

Quick, Creamy Chicken Lasagna (Adapted from Runner's World Magazine)

Creamy, Chicken Lasagna adapted from Runner's World Magazine

My brother and sister-in-law made this lasagna for us a couple weeks ago and we really enjoyed it. I had all the ingredients on hand so I decided to give it a try and added a few things of my own. 

Ingredients:

• 15 Oven-ready, lasagna noodles (Soaked in piping hot water for 10 minutes)
• 4 C. shredded cooked Chicken (I used Kirkland canned chicken)
• 1 1/2 tsp. dried basil
• Dried rosemary (Added for taste. I didn't measure)
• Red pepper flakes (Added for taste. I didn't measure)
• 12 Oz. Cream Cheese, softened (I used a 1/3 lower fat Nuefchatel cheese)
• 1/2 chicken or vegetable broth (Low-Sodium is fine)
• 3 C. marinara sauce (no sugar added or low-sugar)
• 2 C. shredded Mozzarella cheese (I used Kraft 2%)
• 3/4 C. Grated Parmesan cheese

Directions: Heat oven to 400˚F. Combine chicken, basil, 8 ounces of cream cheese, and 1/4 cup of broth. Mix remaining cream cheese and broth in a separate bowl. Spread 1/3 cup marinara on the bottom of a 13" x 9" baking dish. Assemble 4 layers as follows: 3 noodles, 2/3 cup sauce, 1 cup chicken mixture, 3/4 cup mozzarella, and 2 tablespoons Parmesan. Top with last noodles, remaining broth mixture and remaining cheeses. Cover with foil and bake for 45 minutes. After 45 minutes, remove foil and broil for 5 minutes. Remove from oven and let sit for 10 minutes. 

Nutrition: One serving has 443 Calories, 27g Carbs, Fiber 2g, Protein 33g, Fat 23g based on the original recipe. I used half the recommended shredded cheese (4 cups), 1/3 less fat Nuefchatel Cheese (instead of cream cheese), whole wheat noodles, and Italian Sausage Prego marinara sauce.