Classic Lasagna



  • 1lb 93/7 Ground Beef
  • 1lb 93/7 Italian Seasoned Ground Chicken
  • 2 15oz Cans Tomato Sauce
  • 1 12oz Can Tomato Paste
  • 12 Lasagna Noodles (I used ready to bake)
  • 100g Sweet Onion
  • 100g Sliced White Mushrooms
  • 15oz Part Skim Ricotta Cheese
  • 16oz Reduced Fat Mozarella
  • 1/2 Cup Parmesan
  • 3 Cloves Garlic
  • 1 15oz Can Water
  • 1t Oregano
  • 1tsp Basil
  • Salt and Pepper


  • Preheat Oven to 350 degrees
  • In a large pan, sautee’ onions and garlic for 3-4 minutes
  • Add ground beef and ground chicken until cooked through and drain fat, return to pan.
  • Add tomato sauce, tomato paste, water and seasonings.
  • Simmer for 20 minutes, stirring occasionally.
  • Lightly spray a 14X11.2X2.25 baking dish (or I used 2 smaller pans)
  • Spread small amount of meat mixture in the bottom
  • Add 3 lasagna noodles
  • Spread layer of Ricotta
  • Spoon 1/3 meat mixture
  • Sprinkle half parmesan
  • Spoon 1/3 Mozarella
  • Continue to layer until all ingredients are used.
  • Cover with foil and bake apprx. 50-60 Minutes. Remove foil and bake another 10 minutes. 
  • Allow to cool for 10-20 minutes.

Serves 12

Macros: 36P 27C 15F


Chicken Bacon Mac ‘N’ Cheese

Chicken Bacon Mac ‘N’ Cheese


    • 2oz dry Macaroni Pasta (I used Safeway Eating Right Veggie Twisted Elbow Pasta)
    • 5oz Ground Chicken
    • 1T Safeway Real Bacon Pieces (bacon bits)
    • 42g Reduced Fat Chedder Cheese
    • Salt and Pepper to taste


1. Sautee’ ground chicken until cooked through.

2. While chicken is cooking, bring 2 cups of water to boil. Add in macaroni and boil until noodles are tender.

3. Drain noodles, combine with chicken, stir in bacon and cheese. Season and enjoy!

*Add in a splash of milk or cream to make it a creamier consistency!

Macros: 50P 42.5C 18F

Chicken Parmesan

Chicken Parmesan.jpg



This recipe will not dissapoint! Craving comfort food like pasta and cheese?! This Chicken parmesan covers all the bases and is easy to fit into your daily macros!


-5 oz Chicken breast

-1T Shredded Parmesan

-120g Tomato Basil Pasta Sauce

-14g Italian seasoned Panko bread crumbs

-1/2 ounce low- moisture part-skim Mozarella Cheese

-1 ounce whole wheat speghetti noodles

-4 oz spiralized Yellow squash

-4oz spiralized zuchinni

-Egg whites

-Garlic powder, fresh basil, oregano

*Preheat Oven to 400 degrees

*Mix Parmesan, bread crumbs with garllic powder, basil and oregano to taste. Slice chicken breast in half, dip in egg whites and coat in bread crumb mix. Cook until chicken is done and crumbs are brown, about 15 minutes. Melt mozarella on top for last couple minutes.

*Sautee’ cooked whole wheat noodles with zuchinni and squash. 

* Top noodle mix with chicken, tomato sauce and garnish with fresh chopped basil!

Macros: 50P 47C 12.5F