We're Making Pickles

Ingredients

10 cloves garlic, peeled or minced
2 cups white vinegar
6 teaspoons kosher salt
1 teaspoon celery seed
1 teaspoon coriander seed
1 teaspoon mustard seed
1/2 teaspoon black peppercorns
Red pepper flakes - I used about a tablespoon.

Directions
In a saucepan, bring 4 cups water to a boil, reduce the heat so the water simmers and add the garlic. Cook for 5 minutes. Add the vinegar and salt, raise the heat and bring to a boil, stirring until the salt dissolves. Remove from the heat.

In 2 clear 1-quart jars, divide the seeds and peppercorns between the jars. Remove the garlic from the brine and divide in each jar. Then pack the jars full of cucumbers.

Bring the brine back to a boil, pour it over the vegetables to cover completely, let cool, then cover and refrigerate.

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.