Curry Chicken Stir Fry

I love accidental recipes that turn out to be super yummy! Some of my favorite meals have been "mistakes". This latest one is all because I cut my chicken up into 1 inch cubes before reviewing the recipe I planned to make and realizing that it was not supposed to be cut until after baking it. Not to mention my usual "I'm missing one ingredient I need" moment. If anyone is interested in the original recipe I planned to make (which is every bit as yummy and well worth trying!), you can find it on Cody Jo's blog New Beautiful Me. 


Ingredients
1.5 lbs chicken, cut into 1-inch cubes
2 tbsp olive oil
1 tsp curry powder
1 tsp turmeric (this was my substitution ingredient, because I was missing onion powder, of all things)
1 tsp smoked paprika
1 tsp garlic powder


Put all ingredients in a zip-loc bag, make sure chicken is evenly coated with marinade, and allow to marinate in the refrigerator for 30 minutes. You can marinate it for longer, but it's not really necessary.


You will also need approximately 6 cups of chopped vegetables. I used 2 cups of red and green bell pepper, 1 cup celery, 2 cups mini portabella mushrooms, and 1 cup tomatoes (last batch from my garden). These will cook down to about 3-4 cups worth of veggies.


Add 1 tbsp olive or vegetable oil to a wok (or large pan), allow to heat and coat entire pan. Add chicken and cook for about 2 minutes per side, until chicken is mostly cooked through. Remove chicken from pan. Add bell peppers and celery (or whatever veggies you're using that require the most cooking time). Stir fry until starting to soften, then add mushrooms. Cook for another couple minutes, or until mushrooms have "shrunk". Add tomatoes and cook for another minute. Add chicken back into pan and cook until heated through.


We ate this just as shown, but it would be great with whole grain brown rice or some shirataki noodles. Makes about 2.5 servings, which is perfect for us and the munchkin. And total cost was about $3.50, or a little over $1 a serving. My whole family gobbled it up - super yummy! Sorry there are no pictures, but we were a little hungry, and it disappeared before I could take any. But I promise it looked pretty too! Hope you enjoy it as much as we did. If you come up with any other great veggies to use with it, I'd love to hear what they were so we can try it next time!

Beef & Veggie Soup

I'm making a brand new, from scratch recipe tonight. In previous posts, I would have referred to this as "Refrigerator Goulash". But, in the past, I also would have added a whole slew of unhealthy ingredients to make it extra tasty. This is definitely one of the simplest ones I've thrown together in a while, and it's every bit as tasty! Nice way to use up the last of the veggies in the fridge, along with whatever meat/protein you have on hand to toss in. Another nice addition would be some whole grain pasta, but as I haven't added grains back into my personal menu yet, I left them out this time.

Ingredients
1 lb extra lean ground beef
1 12 oz can red beans or kidney beans
2  14.5 oz cans no-salt-added diced tomatoes
4 cups diced summer squash
2 cups diced mushrooms
1 cup low-sodium vegetable stock
1 tbsp Italian seasoning
1/2 tsp salt substitute
1/2 tsp fresh ground pepper
1 tsp various Mrs Dash seasonings (I used a little Southwest Chipotle & Tomato Basil)


Preparation
Cook up the ground beef (or whatever meat you use). Drain excess fat, if any, and return to pot. Add beans and tomatoes and let simmer for a few minutes. Add remaining veggies, stock (add as much or as little as needed for your desired thickness) and seasonings and allow to simmer until all ingredients are fully cooked. Serve and enjoy!


If you're on the 5 and 1, general breakdown of this makes about 2.5 meals. Which works out perfectly for us and our little person. And, for me, the total cost was about $6, since the squash was the last from this year's garden ... which breaks down to about $2.50 a serving. Depending on what protein and/or veggies you use, could probably even be made for less!

Scrubbing Bubbles

One of the ways I've found to save a few extra cents in recent years is by becoming a Bzz Agent. If you've never heard of this, check out Bzz Agent. As you fill out surveys and update your profile, they link you up with campaigns to try new products and help spread the word. So, the latest one I am trying out is the new Scrubbing Bubbles One Step Toilet Bowl cleaner.

I am currently waiting for my kit to arrive & looking forward to trying my free sample! I'll keep you posted on my results. And, if you're interested, I will have coupons available for $xx/off the product for the first few people that comment or email & let me know they're interested!

Guilt-free BBQ Chicken

If you haven't been introduced to Walden Farms products yet, you need to check them out! I won't pretend to understand how they do it, but all their products are 0 calorie, 0 sugar, 0 carbs, 0 fat. Miracle food! I have been incorporating them into a lot of meals lately, as we are striving to keep our carb intake (and calorie intake) at the proper level. A few local stores carry them, otherwise you can find them online. The best deal I've found so far is a site called Netrition. They seem to have the lowest prices, plus they offer flat-rate shipping, no matter how much you order! If you find a better deal somewhere, though, I'd love to hear about it!


So, last night's dinner was supposed to go on the grill. But the crazy wind we had caused hubby to decide to scratch his grilling plan. And I actually liked the result better than if we'd barbecued!!


Ingredients
1.5 lbs boneless skinless chicken breasts (cooks down to about 1 lb) ($3)
4 Tbsp Walden Farms Thick & Spicy BBQ Sauce ($0.50)
1 tsp Mrs Dash Southwest Chipotle seasoning ($0.05)


Combine above ingredients in a zip-log bag and mix well. Allow to marinate in the refrigerator for anywhere from 30 minutes to a couple hours (I marinated for about 2 hours). Remove from fridge and allow to come to room temperature. Pat chicken mostly dry with a paper towel. Turn oven to Broil and place chicken on broiler rack. Broil for 5-6 minutes, flip, broil for another 5-6 minutes (depending on thickness of the chicken, you may want to adjust your times).


I combined this with some marinated zucchini from our garden (Marinated Veggies). The chicken was so tender and moist, and it was honestly some of the tastiest meat I've had in a long time. Definitely repeating this one! Whole meal cost less than $4 for 3 people, which makes me even happier! 

I'm sorry

I owe all of you, my readers, an apology. It has recently occurred to me that I never truly "came out" (that's for you, Doug, if you're really reading!) and shared with you about the current journey I'm on and why the focus of this blog changed course last summer. So here goes ...


A little over a year ago, at the ripe old age of 37 and only 5'3" tall, I weighed in at a whopping 269 lbs. And I was miserable. But even I didn't realize how miserable I was. Thank heavens for my husband, who decided it was time for us to take control of our health. And thank heavens for amazing friends who showed us it was possible and helped us start the journey to find the health we so desperately needed. I started this journey quite unwillingly. As a morbidly obese woman, I had tried everything, and nothing had worked. I'd lose 20 lbs, then gain it all back even faster than I lost it. And, as a result, I'd given up hope of ever being a healthy weight again.


Until we discovered Take Shape For Life. We started this amazing program July 11, 2010. We spent a week, cleaning out our pantry and preparing our home so that we could be successful. And we jumped right in. We started eating 6 small meals a day and drinking lots of water. We had the free support of amazing health coaches, which I know made all the difference in our success. After 1 month, we were both down over 25 lbs. I decided I could stick it out a while longer and see what might happen. 


A year later, my hubby is down 60 lbs and has maintained that loss for 9 months. I am down over 100 lbs, and I am now within about 35 lbs of my final goal weight. And I have hope again. I never realized how many areas of my life were unhealthy ... and how many of those areas were directly tied to my unhealthy weight. As the weight came off, I found myself suddenly more interested in things I had hid from for years. I hated the way I looked, so I gradually hid myself away at home more and more. But as the lbs started melting off, and I started liking the way I looked, I started getting involved in activities at church, with other moms, inviting people over to my house again. And, as I started getting more involved, I started moving more and being more active in general ... which made me feel better too. I started getting out and walking, playing with my daughter, even broke out my Wii Fit a few times. And as I got more physically active, I started feeling even better about myself. Instead of the old vicious, unhealthy cycle I'd been living in, I was now working toward a balanced, healthy lifestyle. And it felt amazing.


It still does. Which is why my hubby and I are now "paying it forward" and sharing the same hope with others. How can I not share something that could save someone's life? Because I know it saved mine. And if I can help even one other person find the hope that I did, then I consider my life a success. If you'd like more information about the amazing program that has turned our lives around, please feel free to ask me! Call me, e-mail me, FB me, text me. Whatever it takes to get ahold of me. Don't wait as long as I did. Don't let your mind come up with every excuse in the book why you "can't" do this thing. I sincerely hope and pray that you will take this chance to grab control of your future and start your own journey to a healthier you. And if I can be even a small part of that journey, I'd consider it an honor. 


For more information, check out my website ... and then call me! Take Shape For Life

Easy Kid's Pizza

Every mom out there has probably made some variation of this type of "pizza" for their kid. But I figured I'd post my little healthy recipe, which my kiddo loves. She kind of cracks me up when I feed her pizza, because if I put anything but veggies on top, she'll pick everything else off and only eat the veggies. She's weird, but I'm sure glad she loves to eat healthy - will serve her well later in life to already have good habits!

1 whole wheat sandwich thin (I found a package on clearance today for 99 cents, so this "crust" cost me about 16 cents)
2 tsp no-sugar-added spaghetti (or pizza) sauce
Up to 1/4 cup chopped veggies (my daughter favors mushrooms & tomatoes)
1/4 cup low-fat shredded mozzarella


I pop the sandwich thin in the toaster on a low setting so that it gets a little crunchy. After it comes out, spread a tsp of sauce on each half, distribute the veggies evenly between the two halves, then sprinkle the cheese over the top. Microwave for about 30-40 seconds, just long enough to melt the cheese. And, you're done!


This entire meal takes me all of about 3 minutes to prepare and get on the table. And it costs about 50 cents (or less) for a full serving. I added a side of strawberries and blueberries for my kiddo today. All yummy, totally healthy, and easy on the checkbook. Best kind of meal there is!

Who knew??

Who knew that cauliflower could be used in so many yummy ways? I certainly didn't. Before changing the way we were eating and eliminating most of the processed food from our daily diet, there were so many foods that I thought I didn't like. But now that I've re-trained my tastebuds, it's amazing how many yummy foods have opened up to me! And cauliflower is at the top of that list!


This recipe came to me via Sarah Corbin. I'm not sure where she first tracked it down, but I will be forever grateful she shared once she found it! And now I will pass it along to you!


Cauliflower Lasagna
Ingredients
4 cups cooked cauliflower, grated or shredded in the food processor
3-4 cups shredded low-fat mozzarella, divided
1 cup eggbeaters
1 - 1 1/2 cups non-fat (or low-fat) cottage cheese
6 Tbsp parmesan cheese (optional)
16 oz 99% lean ground turkey, cooked with Italian seasonings
2-3 cups no sugar added, low-carb spaghetti sauce (or no sugar, no salt tomato sauce)


Directions
Pre-heat oven to 350 degrees and spray 9x13 casserole dish with non-stick spray. In a medium bowl, mix cauliflower, eggbeaters and half the mozzarella. In another small bowl, mix the cottage cheese and parmesan cheese (if using). 
Spread half the spaghetti/tomato sauce in the bottom of the casserole dish. Spread half of the cauliflower mixture over the sauce. Spread half of the cottage cheese mixture over the cauliflower mixture. Spread half the ground turkey over the cottage cheese. Repeat with remaining ingredients. Spread remaining mozzarella over top of lasagna. 
Bake for 45-55 minutes, then allow to cool for 15 minutes before cutting and serving.


This makes 4 "lean and green" portions and is a perfect dish for leftovers! It is extremely filling and super tasty. I made it last night and could hardly finish a full portion. My hubby and I will be having the leftovers tonight, and I'm already looking forward to it!


The cost breakdown makes it pretty economical too. About $2-3 worth of cauliflower (I used frozen & 2 bags was perfect), $2 for spaghetti sauce, $2 for the ground turkey (we got it out of the discount bin - I know it's not usually that low!), $1 for cottage cheese, a few cents worth of Parmesan, $4 worth of mozzarella, and about $1 worth of eggbeaters. Total cost for 4 servings was $12-13, which comes out to about $3 and maybe a few cents per serving. Sure not going to find any form of lasagna for that price at a restaurant! And it's about $2 a serving cheaper than my famous lasagna recipe!

Sun-Dried Tomato Shrimp Salad

I just have to admit up front ... I can claim absolutely NO credit for this recipe. It is from the TSFL Lean & Green Cookbook. But it was so yummy that I just had to pass it along. If you are following this program and don't have this recipe book yet, you really should get it. So worth every penny!!


Ingredients
1 lb (16 oz) raw shrimp, peeled and de-veined OR 14 oz fully cooked frozen shrimp, thawed
2 cups romaine lettuce, chopped or shredded
1 cup (2 medium) tomatoes, diced
1 cup cucumber, sliced
8 Tbsp Sun-Dried Tomato dressing, divided (recipe specified Newman's Own, but I couldn't find it at my local store, so I used the Kraft equivalent)


Preparation
Marinate shrimp in 6 Tbsp of dressing for 1-2 hours (I was only able to marinate it for about 30-45 minutes, and it still absorbed the flavor well). Prepare salad by washing vegetables and cutting them as indicated above; set aside. After shrimp has sufficiently marinated, pour entire contents (shrimp and marinade) into a skillet and cook over medium heat until shrimp are cooked through (or turn opaque in color), about 3-5 minutes. Place shrimp on top of salad and drizzle remaining dressing over.


Each serving counts as:  1 "Leanest" Protein Serving, 2 Healthy Fat Servings, 3 Vegetable Servings
Serves 2


Total cost of this meal was about $4-5. So, leaning towards the more expensive side, it cost about $2.50 per person. It was light, refreshing and super tasty. And as easy as it sounds. We will definitely be having this one again!

Cabbage casserole

So, this is a little late, but figured I'd post my new St. Patrick's Day cabbage recipe. We really enjoyed this, and there are so many variations you could do to make it fit your lifestyle. As usual, I changed it up from the recipe I originally stumbled across, mainly in an effort to get it to fit fully within our "lean and green" meal requirements. But also to fit with what was actually in my pantry! I have never, ever wanted anything to do with cooked cabbage ... but I  have changed my tune since eating this meal! Hope you enjoy it as much as we did.


Ingredients
1 lb lean ground beef (I got a GREAT deal on the 97% lean ground beef straight from the butcher's block - but you could also use the super lean ground turkey for an even leaner meat)
1 tsp olive oil
1-2 tsp onion powder
2 cups mushrooms, chopped
1 tsp salt (or salt substitute)
1/8 tsp pepper
1/2 cup brown minute rice (this part was not within our current lean & green, but we splurged, because the recipe really needed something to help absorb the wet ingredients)
2 10-oz cans no-salt-added diced tomatoes
3 cups coarsely chopped cabbage (I had the pre-bagged dry coleslaw mix on hand that I'd gotten for 49 cents a package, so I just used 1-1.5 bags of it)


Preparation
In a large frying pan, stir and break up the ground beef in oil for 1-2 minutes (I actually just substituted olive-oil flavored cooking spray to cut back on the fat). Add onion powder, salt, pepper, mushrooms and rice. Mix well and continue sweating for 2-3 minutes. Add tomatoes and stir well. Put cabbage into bottom of a greased baking dish. Pour meat mixture over raw cabbage and bake covered at 325 degrees for 1 1/2 hours.


Extra bonus tip: You can easily double the recipe and store in tupperware containers and freeze for up to a couple months. Have an easy meal to pull out of the freezer on a day when you don't have time for the extra effort!


Meal prepared as listed above cost me about $6 to make, or $3 a serving.

Spanish Crockpot Chicken

I am all about making my life as easy as possible. And any meal I can make in the crockpot qualifies as just that! I adapted this recipe slightly from getskinnybehappy.com. The recipe as I found it only called for enough veggies for 1 person, but there was enough chicken to feed 3 or 4 people. So I added more veggies. And it was amazing! My hubby was practically licking the remains off his plate, and my 2 year old ate 2 full platefuls! Took all of 5 minutes to prepare, and the total cost for the entire recipe was about $4.50.


Ingredients
4-6 boneless skinless chicken breasts
salt and pepper
1 large onion, diced
1 can of no-salt-added green beans
4-8 oz sliced mushrooms
1/2 tsp tarragon
1/2 tsp Mrs. Dash chicken seasoning
1/4 tsp garlic powder
1 (16 oz) can of diced tomatoes (I used Italian-style with basil)
1 large green bell pepper, diced


Arrange chicken in bottom of crockpot. Add remaining ingredients on top. Cook on low for 8 hours or on high for 4 hours. Serve and enjoy!

One more, just for fun!

And, for those of you who are following the TSFL program and are looking for a little variety or something fun to try with some of your Medifast food, here's one of my favorite recipes. It's a good little comfort meal, and it is absolutely on program!


Medifast Tomato Soup Pizza
Preheat oven to 375
Mix 1 packet of Medifast Cream of Tomato Soup
1/2 Tablespoon Baking Powder
1 Teaspoon Basil (dried)
3 Tablespoons water


Put on a cookie sheet or a metal pie tin that has been sprayed with Pam and spread out to about a 4-inch circle. Bake for 10 minutes. You can eat it plain if you want, but I opt to use one of my daily condiments at this point. I spread a little Light Laughing Cow cheese on the crust (my favorites are Sundried Tomato or Queso Fresco). I have also been known to chop up 1 mushroom and add it to it, just for a little extra texture. If you do that, throw it back in the oven for 2-3 minutes. Then, eat and enjoy!

Zesty Wings

A great recipe that I found on ZestyCook.com. I made these for Super Bowl Sunday & they were a hit. I have done them since in a slightly healthier version, using chicken tenderloin. Cook time was the same using the tenderloin, but all ovens are different, so you might want to check them around 30-35 minutes to be sure. I also used a salt substitute, since we're cutting back on sodium. The sauce was to die for. Hope you enjoy it as much as we did! Total cost was around $1.50 per serving.

Ingredients

• Chicken Wings ( tips removed )
• Salt
• Pepper
• 1/4 Cup Hoisin Sauce (couldn't find any, so I just used a wing sauce I found that had no sugar in it)
• 1/4 Cup Ketchup (Hunts - with NO high fructose corn syrup)
• 3 Tbsp.  Brown Sugar (I used the Splenda/Brown Sugar which has 1/2 the sugar in it)
• Splash of Vinegar
• 1/2 Cup Sweet Chili sauce
• 2 Tbsp. Worcestershire sauce
• 1/2 Tsp. red pepper flakes
• 1/2 Cup Water

Method

1. Preheat oven to 350 and line a baking sheet with parchment paper. Pat chicken dry.  Season chicken wings with salt and pepper.  Place them in the oven and cook for 40-50 minutes.
2. In a separate sauce pan, place on medium heat and add remaining ingredients and bring to a simmer.  One everything is combined thoroughly bring to a boil.
3. Remove wings from the oven and place in a large bowl.
4. Add the sauce over the wings and toss to coat.
5. Serve with some fresh veggies and a big glass of ice water!
6. ENJOY!

The best way to save money ...

... is to live healthy! I know the opposite seems true when you go to the grocery store and look at produce prices and organic food prices. In the long-run, however, it really is true.


I am discovering many things about becoming healthy. Sure, some healthy foods may cost more. But I'm not wasting money on sugary snacks anymore. I'm not buying any products that have high fructose corn syrup in them ... a product which never satisfies your hunger, which your body can't process, and which makes you want more and more ... thereby causing you to purchase more food with no nutritional value. People always complain that healthy food is so expensive. I used to be one of them. But I've realized that when I am eating healthy food, I don't need as much of it in my shopping cart. I have learned how to eat smaller portions, which helps stretch that grocery budget a little further. I wish there were more coupons for healthy foods, and hopefully if enough of us start changing our lifestyles, the producers and stores will take notice and try harder to get our business. But I can no longer wait for a good coupon while I put my health on the back burner.


When you are healthy, you're not going to be spending as much money on doctor's bills, over the counter medication, prescription medication, etc. I have met people in recent months who have eliminated as many as 17 prescription medications from their life, just because they started changing their eating habits and got their bodies into an optimally healthy state. Can you imagine how much all that medication must have cost them over the years? What a good motivation to change your eating habits!


This last one may seem trivial to some ... but you also save money on clothes when you're healthier. When you have to pay for plus-sized clothing, you're usually paying anywhere from $10-25 more for the same item of clothing that someone in a smaller size might buy. And you have no choice, because you just can't squeeze into anything. They know they have you, so they charge even more. Since starting my journey to a healthy me, I have gone from a 22W and a 2X down to a 12 Petite and either a small or medium top. I can actually go into a regular department store and get good deals on the clearance racks now! I officially cancelled my email subscription to Lane Bryant a couple months back, because all their clothes are too big for me now! I am no longer stuck paying exorbitant prices just to buy myself a nice pair of jeans and a top. An outfit that cost me $75 a few months ago ... now costs me about $30. That is a huge savings!


If you would like more information about getting healthy and changing your life for the better, please contact me. As I have made the decision to get healthy, I have also decided that I owe it to those around me that I love to share what I've learned and help spread the health. If you're curious about how I've lost 75 pounds in 6 months (and my husband lost 40 pounds in 2 months!), head on over to my site and check it out. And then contact me to  let me know what questions I can answer. I would love to help you get healthy AND save money as you do it!

Beef Tips with Mushrooms

Well, we have a new favorite recipe in our house after eating this last night! My hubby was still smacking his lips a half hour after dinner was over! Way yummy, very, very economical, and healthy. If you're on the 5 and 1 plan, this absolutely falls within your lean and green parameters (makes 2 servings).

Ingredients
1 tbsp garlic infused olive oil
     (to make your own, just heat the olive oil in your skillet, add minced garlic,
     and saute over high heat for about 1 minute)
12-14 ounces Steak, cut into 1/2 inch chunks
     (I used petite sirloin, which I bought in a family pack for $1.99/lb)
1 medium Shallot, minced 
     (I didn't have any shallots, so I substituted a little chopped onion)
6-8 ounces Mushrooms, sliced
1/4 cup dry red wine
1/4 cup beef bouillon 
     (I had 1 beef bouillon cube, so I dissolved it in low-sodium organic vegetable 
     stock & used that)
Natural Sea Salt & Tricolor Peppercorns (ground) to taste


Heat roasted garlic oil in medium frying pan over high heat. Add beef and cook for 2 minutes on each side until browned. Set beef aside. Put pan back over medium-high heat and add shallots. Cook one minute until translucent. Add remaining ingredients, scraping the bottom of the pan to remove all the extra browned bits. Reduce heat to medium and bring ingredients to a simmer. Let it cook for 2-3 minutes or until liquid has reduced by half. Add beef back into pan and stir until heated, being careful not to overcook the meat and make it tough. Serve warm. 


I added green beans to round out the "green" portion of our evening meal. If you wanted to add a starch with this, it would be incredible over some whole grain pasta or brown rice. Or even a baked potato would work. The entire meal took about 10 minutes to make, cost me about $3 to make, and it fed all 3 of us. This is seriously the kind of meal you go to a restaurant and pay anywhere from $15 to $25 for ... and an individual portion cost me about $1 to make. Hard to go wrong doing that kind of math! And it's healthy. This is the perfect trifecta for me when cooking a meal - quick, cheap and healthy!

Spaghetti Squash Casserole

Wow! It's been WAY too long since I posted anything! Life suddenly got crazy once the holidays rolled around, but that's no excuse. I will try to post at least one new recipe or money-saving idea each week from now on! My newest is for spaghetti squash casserole. I think I may like this one even more than the cauliflower pizza I posted about last time. So yummy and so healthy ... and really economical. My entire family loved it. My 2 year old even wanted seconds! If you are a fellow Take Shape for Life or Medifast client, this will fit the requirements of your lean and green meal for the day (makes 4 servings, but you'll come out a little short on your veggies, so add another veggie serving to your meal). Enjoy!


Ingredients:
4c cooked spaghetti squash (1 medium-large spaghetti squash - about $4-5)
8oz low-moisture part-skim shredded mozzarella cheese (on sale for $1.99)
2c sugar-free salt-free tomato puree (canned): or make home-made (I actually used sugar-free spaghetti sauce, which I bought on sale 3/$5, so this was about 75 cents worth)
12oz cooked 95-97% fat-free ground beef or ground turkey ($3-4)
2 healthy fats (2tsp of olive oil added to the sauce, for example)
Italian seasoning, salt & pepper to taste

To cook squash: 

With a knife, cut a big X on the front and back sides of a spaghetti squash. 

Microwave until soft to the touch (about 10 mins). 

Open, scrape out the seeds, then scrape out 4c of the cooked squash with a spoon.

To prepare: 

Put 4c of spaghetti squash on the bottom of a casserole dish

Add 4oz of the cheese

Layer on the 12oz of ground beef

Pour the sauce evenly on top of everything

Layer the rest of the cheese on top

Cook at 475 until the cheese is brown (about 30mins)

**It's a little watery at first- let it cool off so the sauce can thicken a bit before you eat it.

Makes excellent leftovers- better than right out of the oven**

Total cost was about $9-10, which comes out to about $2.50 per serving. Honestly, you'd never know that you were eating mostly vegetables. Lasagna is normally my favorite food in the world, and this totally filled the craving for that. We will be eating this one again!