Chicken/Spinach Lasagna

A brand new recipe for our family.  Found it somewhere online and changed it up… Added the shredded chicken, added more tomato sauce, and changed it from Ricotta Cheese to Cottage Cheese.

Kiddo was apprehensive at first, but once he tried it, he cleared his plate!

What you need:

2 10oz	Frozen spinach
2 C	Small curd cottage cheese
2	Eggs
1/2 tsp	Black pepper
2.0-3.0	Minced cloves
	Dried basil to taste
	Dried oregano to taste
2 C	Shredded Mozzarella
2 cans	Tomato sauce
9	Whole grain lasagna noodles, uncooked
1/2 C	Water
1/2 lb	Shredded chicken

Instructions

Preheat 350/ coat 13×9 baking dish

Cook/drain spinach- set aside. In large bowl, add ricotta, egg, egg white, seasoning, and garlic. Mix well. Mix in spinach and chicken.

Pour 1/4 tomato sauce in baking dish. Layer 3 uncooked noodles. Top with half cheese-spinach mixture. Layer three more noodles. Top with last noodles. Pour rest of tomato sauce on top.

Sprinkle top w Mozzarella. Pour water around edges. Cover dish w foil.
Bake 45 minutes.
Remove foil.
Bake additional 30 minutes.

Cool for 10 minutes

Chickpea Soup

A winter or summer favorite!  I found this gem in a Balkan cookbook.  Since I love chickpeas, aka garbanzo beans, I had to try it!  I make this at least once a year.  I found that if I make too much, I can freeze it for about six months, and it still reheats well.

What you need:
3 and 1/2 C chickpeas, rinsed and drained
8 C chicken or vegetable broth
3 large potatoes, peeled and cut into bite-size pieces
1/4 C olive oil
8 oz fresh spinach leaves, washed and drained
salt and pepper to taste
1 lb keilbasa, sliced

In large pot, bring broth and chick peas to a boil.

Reduce heat and cook gently for 55 minutes.

Add potatoes, sausage, oil, and seasoning.

Cook for additional 20 minutes.

Five minutes before serving add spinach.

Serve with your favorite bread or rolls.