Thursday's Plan: for Lunch

Muffin-Tin Lasagnas

Ingredients

• 1 large egg, lightly beaten

• 1 carton (15 ounces) part-skim ricotta cheese

• 2 cups shredded Italian cheese blend, divided

• 1 tablespoon olive oil

• 24 wonton wrappers

• 1 jar (24 ounces) garden-style pasta sauce

• Minced fresh parsley, optional

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Directions

• Preheat oven to 375°. In a bowl, mix egg, ricotta cheese and 1-1/4 cups Italian cheese blend.

• Generously grease 12 muffin cups with oil; line each with a wonton wrapper. Fill each with 1 tablespoon ricotta mixture and 1-1/2 tablespoons pasta sauce. Top each with a second wrapper, rotating corners and pressing down centers. Repeat ricotta and sauce layers. Sprinkle with remaining cheese blend.

• Bake until cheese is melted, 20-25 minutes. If desired, sprinkle with parsley.

Nutrition Facts 2 mini lasagnas: 414 calories, 19g fat (9g saturated fat), 83mg cholesterol, 970mg sodium, 36g carbohydrate (8g sugars, 2g fiber), 22g protein.

Over-the-Top Baked Ziti

Ingredients

• 2 cans (29 ounces each) tomato puree

• 1 can (12 ounces) tomato paste

• 1 medium onion, chopped

• 1/4 cup minced fresh parsley

• 2 tablespoons dried oregano

• 4 teaspoons sugar

• 3 garlic cloves, minced

• 1 tablespoon dried basil

• 1 teaspoon salt

• 1/2 teaspoon pepper

• ZITI:

• 1 package (16 ounces) ziti

• 1 large egg, beaten

• 1 carton (15 ounces) reduced-fat ricotta cheese

• 2 cups shredded part-skim mozzarella cheese, divided

• 3/4 cup grated Parmesan cheese

• 1/4 cup minced fresh parsley

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• Additional minced fresh parsley, optional

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Directions

• In a 3- or 4-qt. slow cooker, combine the first 10 ingredients. Cover and cook on low for 4 hours.

• Cook ziti according to package directions. In a large bowl, combine the egg, ricotta cheese, 1 cup mozzarella, Parmesan, parsley, salt, pepper and 5 cups sauce. Drain ziti; stir into cheese mixture.

• Transfer to a 13x9-in. baking dish coated with cooking spray. Pour remaining sauce over the top; sprinkle with remaining mozzarella cheese. Bake at 350° for 20-25 minutes or until bubbly. Garnish with additional parsley.

Nutrition Facts 1 serving: 499 calories, 10g fat (6g saturated fat), 62mg cholesterol, 826mg sodium, 72g carbohydrate (16g sugars, 6g fiber), 29g protein.

Chicken & Garlic with Fresh Herbs

Ingredients

• 6 boneless skinless chicken thighs (about 1-1/2 pounds)

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

• 1 tablespoon olive oil

• 10 garlic cloves, peeled and halved

• 2 tablespoons brandy or chicken stock

• 1 cup chicken stock

• 1 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed

• 1/2 teaspoon minced fresh thyme or 1/8 teaspoon dried thyme

• 1 tablespoon minced fresh chives

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Directions

• Sprinkle chicken with salt and pepper. In a large cast-iron or other heavy skillet, heat oil over medium-high heat. Brown chicken on both sides. Remove from pan.

• Remove skillet from heat; add halved garlic cloves and brandy. Return to heat; cook and stir over medium heat until liquid is almost evaporated, 1-2 minutes.

• Stir in stock, rosemary and thyme; return chicken to pan. Bring to a boil. Reduce heat; simmer, uncovered, until a thermometer reads 170°, 6-8 minutes. Sprinkle with chives.

Nutrition Facts 1 chicken thigh with 2 tablespoons cooking juices: 203 calories, 11g fat (3g saturated fat), 76mg cholesterol, 346mg sodium, 2g carbohydrate (0 sugars, 0 fiber), 22g protein. Diabetic Exchanges: 3 lean meat, 1/2 fat.

Contest-Winning Easy Minestrone

Ingredients

• 2 large carrots, diced

• 2 celery ribs, chopped

• 1 medium onion, chopped

• 1 tablespoon olive oil

• 1 tablespoon butter

• 2 garlic cloves, minced

• 2 cans (14-1/2 ounces each) reduced-sodium chicken broth

• 2 cans (8 ounces each) no-salt-added tomato sauce

• 1 can (16 ounces) kidney beans, rinsed and drained

• 1 can (15 ounces) chickpeas, rinsed and drained

• 1 can (14-1/2 ounces) diced tomatoes, undrained

• 1-1/2 cups shredded cabbage

• 1 tablespoon dried basil

• 1-1/2 teaspoons dried parsley flakes

• 1 teaspoon dried oregano

• 1/2 teaspoon Onion Flakes, Salt

• 1 cup uncooked whole wheat elbow macaroni

• 11 teaspoons grated Parmesan cheese

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Directions

• In a large saucepan, saute the carrots, celery and onion in oil and butter until tender. Add garlic; cook 1 minute longer.

• Stir in the broth, tomato sauce, beans, chickpeas, tomatoes, cabbage, basil, parsley, oregano and pepper. Bring to a boil. Reduce heat; cover and simmer for 15 minutes. Add macaroni; cook, uncovered, 6-8 minutes or until macaroni and vegetables are tender.

• Ladle soup into bowls. Sprinkle with cheese. Freeze option: Before adding cheese, freeze cooled soup in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little broth or water if necessary.

Minestrone Soup Tips What goes with minestrone soup? Crisp salads, a warm loaf of bread or fresh, Italian-inspired sandwiches like this basil-tomato grilled cheese are all tasty sides that go with minestrone soup. Also, be sure to check out these soup side recipes. They will turn your minestrone soup into a full-blown meal.What is the difference between vegetable soup and minestrone soup? When comparing these two types of soup, there are a few qualities to look out for. Minestrone soup is heartier than traditional vegetable soup. While minestrone contains similar vegetables to vegetable soup, the addition of pasta and beans makes it more filling. That being said, both are considered healthy recipe options, as they're under 200 calories per cup. Looking for a different spoonful? There are plenty more soup recipes to check out.Can I add other vegetables to minestrone soup? Yes, you can add other vegetables to minestrone soup. As one of our favorite vegetarian recipes, the more veggies the merrier. We recommend throwing in peas and zucchini for extra goodness.How do you thicken minestrone soup? You can thicken minestrone soup by adding 2-4 tablespoons of tomato paste. A larger amount of beans, cheese or other veggies can also help thicken the soup up.How long does homemade minestrone soup last in the fridge? You can keep minestrone soup in the fridge for up to a week. Or freeze minestrone if you'd like to enjoy it longer. Before adding cheese, cool the soup in freezer containers. Label and keep in the freezer for up to six months. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and add a little broth or water if necessary. Enjoy!

Nutrition Facts 1 cup: 180 calories, 4g fat (1g saturated fat), 4mg cholesterol, 443mg sodium, 29g carbohydrate (7g sugars, 7g fiber), 8g protein. Diabetic Exchanges: 2 starch, 1 lean meat.

Italian Salad with Lemon Vinaigrette

Ingredients

• 1 package (5 ounces) spring mix salad greens

• 1 small red onion, thinly sliced

• 1 cup sliced fresh mushrooms

• 1 cup assorted olives, pitted and coarsely chopped

• 8 pepperoncini

• Optional toppings: Chopped tomatoes, shredded carrots and grated Parmesan cheese

• VINAIGRETTE:

• 1/3 cup extra virgin olive oil

• 3 tablespoons lemon juice

• 1 teaspoon Italian seasoning

• 1/4 teaspoon salt

• 1/4 teaspoon pepper

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Directions

• In a large bowl, combine the first five ingredients; toss lightly. If desired, add toppings.

• In a small bowl, whisk vinaigrette ingredients until blended. Serve with salad.

Nutrition Facts 1-1/4 cups: 109 calories, 11g fat (1g saturated fat), 0 cholesterol, 343mg sodium, 4g carbohydrate (1g sugars, 1g fiber), 1g protein. Diabetic Exchanges: 2 fat, 1 vegetable.

Garden Chicken Cacciatore

Ingredients

• 12 boneless skinless chicken thighs (about 3 pounds)

• 2 medium green peppers, chopped

• 1 can (14-1/2 ounces) diced tomatoes with basil, oregano and garlic, undrained

• 1 can (6 ounces) tomato paste

• 1 medium onion, sliced

• 1/2 cup reduced-sodium chicken broth

• 1/4 cup dry red wine or additional reduced-sodium chicken broth

• 3 garlic cloves, minced

• 3/4 teaspoon salt

• 1/8 teaspoon onion salt, flakes

• 2 tablespoons cornstarch

• 2 tablespoons cold water

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Directions

• Place chicken in a 4- or 5-qt. slow cooker. In a medium bowl, combine green peppers, tomatoes, tomato paste, onion, broth, wine, garlic, salt and pepper; pour over chicken. Cook, covered, on low 8-10 hours or until chicken is tender.

• In a small bowl, mix cornstarch and water until smooth; gradually stir into slow cooker. Cook, covered, on high 30 minutes or until sauce is thickened.

Nutrition Facts 3 ounces cooked chicken with about 1/2 cup sauce: 207 calories, 9g fat (2g saturated fat), 76mg cholesterol, 410mg sodium, 8g carbohydrate (4g sugars, 1g fiber), 23g protein. Diabetic Exchanges: 3 lean meat, 1 vegetable, 1/2 fat.

Chicken and Swiss Stuffing Bake

Ingredients

• 1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted

• 1 cup 2% milk

• 1 package (6 ounces) stuffing mix

• 2 cups cubed cooked chicken breast

• 2 cups fresh broccoli florets, cooked

• 2 celery ribs, finely chopped

• 1-1/2 cups shredded Swiss cheese, divided

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Directions

• In a large bowl, combine soup and milk until blended. Add the stuffing mix with contents of seasoning packet, chicken, broccoli, celery and 1 cup cheese. Transfer to a greased 13x9-in. baking dish.

• Bake, uncovered, at 375° for 20 minutes or until heated through. Sprinkle with remaining cheese; bake 5 minutes longer or until cheese is melted. Freeze option: Sprinkle remaining cheese over unbaked casserole. Cover and freeze. To use, partially thaw in refrigerator overnight. Remove from refrigerator 30 minutes before baking. Preheat oven to 375°. Bake casserole as directed, increasing time as necessary to heat through and for a thermometer inserted in center to read 165°.

Nutrition Facts 1 cup: 247 calories, 7g fat (4g saturated fat), 42mg cholesterol, 658mg sodium, 24g carbohydrate (0 sugars, 3g fiber), 22g protein.

Freezer Peanut Butter Pie

Ingredients

• 1 quart vanilla ice cream, softened

• 1 graham cracker crust (9 inches)

• 1/2 cup peanut butter

• 1/3 cup light corn syrup

• Chocolate syrup

• Chopped walnuts

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Directions

• Spread half of the ice cream into crust. Combine peanut butter and corn syrup; spread over ice cream. Top with remaining ice cream. Drizzle with chocolate syrup and sprinkle with nuts.

• Cover and freeze for 3-4 hours. Remove from the freezer 15 minutes before serving.

Nutrition Facts 1 piece: 371 calories, 21g fat (7g saturated fat), 29mg cholesterol, 265mg sodium, 43g carbohydrate (30g sugars, 1g fiber), 7g protein.