One of my good friends, brought over a bowl of absolutely delicious Chicken Spinach Artichoke “Lasagna” for Jesse and I this weekend. Since Saturday I have been eating it every day. Jesse asked for some today…I told him I finished the leftovers for lunch today. It was so good that I might have eaten it all…without sharing any with him. Whoops!
I enjoyed eating it so much that I forgot to take a picture! Luckily, I have the teaser picture that Stephanie sent me when she told me she was bringing some over for me (us).
Stephanie did all of the hard work, writing, and cooking this recipe. I just got the benefits of eating, but she was happy to share the recipe with all of you. In fact, I have a few more of Stephanie’s Recipes that will be popping up on BenderFitness.com over the next few weeks!
This recipe uses a Rutabaga (apparently they are called Swedes outside of the USA). I have never cooked with Rutabaga before, but it was delicious. In the past, when I made Lasagna with vegetables instead of noodles, I have always used sliced Zucchini. This was a delicious change.
Rutabaga’s are high in antioxidants, fiber, Vitamin C, potassium and zinc. It is a low calorie, nutrient rich food, that can help you feel full and help boost weight loss. One resource I found online stated that Rutabaga helps decrease PMS symptoms and improves endurance.
I will definitely be making this recipe again. Do you cook with Rutabaga? Any good recipes to share? Let me know in the comments below! You can also find me on Instagram and Twitter: @BenderFitness and on Facebook: www.facebook.com/MelissaBenderFitness.
Remember, part of creating a Fit and Healthy Lifestyle includes making foods that you will enjoy. Don’t be afraid to experiment with new things! If you like what you are eating you are more likely to create a healthy and sustainable diet. Often there are small adjustments that can make traditionally decadent or high calorie meals a little bit healthier.
PS I have several more recipes from Stephanie that I will be posting over the next few weeks, so be sure to check back!
Ingredients: Makes 8-10 Servings
1 lb chicken breasts
2 boxes frozen spinach
1 can artichoke hearts
4 oz cream cheese
2 cup low fat cottage cheese
1 large rutabega
1 jar alfredo sauce
1/4 cup parmesan cheese
1/4 cup mozzarella cheese
1 tablespoon olive oil-divided in half
Salt, pepper, garlic powder, red pepper flakes
- Season chicken with salt, pepper, garlic powder and red pepper flakes. Heat half of the Olive Oil (1/2 Tablespoon) in a large skillet. Add chicken. When fully cooked, set aside. When cooled, slice chicken into strips.
- Peel Rutabaga and spiralize with large noodle blade, or slice thinly. Add the rest (1/2 Tablespoon) Olive Oil to skillet and cook rutabaga until soft (approximately 5-10 minutes). Set aside.
- Cook spinach and drain well.
- In a Large Bowl, combine cream cheese, cottage cheese, spinach (cooked and drained well), artichoke hearts (drained and roughly chopped), and cheeses. Season to taste with salt, pepper, garlic powder and red pepper flakes.
- In a Greased 9X12 inch pan, spread layer of Alfredo Sauce. Add layer of rutabaga, layer of sliced chicken strips, then Spinach Artichoke Mix. Continue to layer, ending with artichoke mixture. If desired sprinkle the top with extra cheese.
- Bake at 375 degrees 45 minutes-1 hour.