• 2 lbs. boneless skinless chicken breasts (8 4-ounce pieces)
• 1 cup whole wheat Italian style bread crumbs
• 6 tablespoons grated Parmesan cheese, divided
• 5 ounces fresh baby spinach
• 1 clove minced garlic and olive oil for sauteeing
• ½ cup part-skim ricotta cheese
• ⅓ cup beaten egg whites (I used something similar to Egg Beaters)
• 3 ounces fresh mozzarella cheese, thinly sliced
• 1 cup marinara sauce
• fresh basil for topping

 

Click HERE for the instructions

 

• 1 (13.25 oz) box of wheat or fiber enriched penne
• 1 lb 95% lean ground beef
• 1 (15 oz) can of tomato sauce
• 1 (6 oz) can of tomato paste
• 1 t sugar
• ½ t dried basil
• ½ t oregano
• Salt, to taste
• 1/3 c water
• 1 c fat free sour cream
• 4 oz 1/3 less fat cream cheese, softened
• 1 large egg
• ½ c scallions, chopped
• 1 c shredded 2% Mozzarella cheese

 

Click HERE for the instructions