Broccoli Chicken Alfredo

Another great low-carb, no sugar meal that tastes just like Chicken Alfredo pasta but without the guilt. If you have to have the pasta, I suggest using whole-wheat pasta. Enjoy!

Ingredients: 

3 cups of frozen broccoli, semi-cooked

2 chicken breasts

2 cups chopped white mushrooms

1 jar low-fat Alfredo sauce 

1 cup shredded cheddar cheese

Preheat Oven to 350. In a casserole dish, spread about 2 tbsp of the Alfredo sauce to line the bottom. Mix the broccoli, chicken, and mushrooms. In equal parts, spread the broccoli-chicken mixture into the pan and pour the alfredo sauce in segment, alternating until the broccoli mixture is covered with the sauce. Top the casserole with an even layer of the cheddar cheese. Bake for 20-25 minutes. 

Zucchini Lasagna (Sans Pasta)

This is my low carb, and low fat version of a classic--lasagna. It's delicious and so versatile, feel free to add more vegetables or take them away. If you do add more veggies, you'll definitely need a second pan and you may need to add more sauce, depending on the consistency you desire.


Ingredients:

4 zucchinis, sliced length-wise
2 cups white mushrooms, sliced
1 white onion
1 spaghetti squash, cooked and forked
1 jar of your choice spaghetti sauce
1 jar low fat alfredo sauce (I use Bertollis)
1 cup shredded mozarella cheese

Preheat oven to 400 degrees. In a large casserole dish, add a thin layer of the spaghetti sauce to cover the bottom. Spread a single layer of zucchini, add a single layer of alfredo sauce. Sprinkle the spaghetti squash over the sauce in a single layer, add another layer of spaghetti sauce, sprinkle some of the chopped onions over the sauce. Add another layer of the alfredo sauce and then add a single layer of the mushrooms. You're basically going to keep repeating this until you've used up the rest of the vegetables. When all the vegetables are used up, sprinkle the mozarella cheese on top and sprinkle with black pepper (optional). Bake for 30-35 minutes.