Italian Sausage Lasagna

• 1 lb. Italian sausage
• 12 lasagna noodles, uncooked
• 1 medium onion, chopped
• 2 cloves garlic, chopped
• 1/2 Parmesan cheese, grated
• 2 cups fresh spinach, lightly packed and chopped
• 2 cups mozzarella cheese, shredded
• 1 tsp. dried oregano
• 2 Tbsp. olive oil
• 1 large egg
• 24 oz. small curd cottage cheese
• 1 jar (24 oz.) marinara sauce

1. Bring a large pot of salted water to a boil.  Cook pasta until al dente.  Drain, lightly oil and set aside.  
2. In a medium sauce pan, saute the sausage, crumbling with a wooden spoon, until no longer pink.  Add onion and garlic and continue sauteing for another 4 minutes until the sausage is cooked through.  Add marinara sauce to the sausage mixture and set aside.  
3. In a medium bowl, blend cottage cheese, egg, half of the Parmesan cheese and the chopped spinach; set aside.  
4. Coat a 9x13" baking dish with olive oil and spread 1 cup of the sauce mixture on the bottom.  Top with 3 lasagna noodles.  Spread 1/4 of the cottage cheese mixture on the oodles and layer on 1 cup of the sauce mixture.  Sprinkle 1/2 cup mozzarella cheese over this.  Repeat this three times starting with the noodles and finish with the remaining 1/4 cup of Parmesan cheese.  Sprinkle with oregano.
5. Preheat oven to 350° and bake for 45 minutes until hot and bubbly.  Let stand 10 minutes before cutting.

Italian-Style Chicken (Slow Cooker)

Servings:  8  Hands on: 15 minutes  Total Time:  5 to 7 hours

• 2 pounds bone-in skinless chicken thighs
• 1 1/2 tsp. Italian seasoning
• 3/4 tsp. garlic powder
• 1/4 tsp. coarse salt
• 1/4 tsp. pepper
• 1 large thinly sliced onion
• 1 (14.5-oz) can diced tomatoes, lightly drained
• 1 cup fat-free chicken broth
• 2 tbsp. quick-cooking tapioca
• 2 (15 oz) cans rinsed cannellini beans
• 1/2 cup rinsed sliced black olives
• 1/2 cup fresh basil torn into small pieces

Place chicken in a 4-quart or larger slow cooker and sprinkle with Italian seasoning, garlic powder, salt and pepper.  Scatter onion over chicken.  Stir together tomatoes, broth and tapioca; pour over onions.  Cover and cook on high 4 1/2 hours or on low 6 1/2 hours.  Stir in beans and olives; cook 30 more minutes on low.  Stir in basil and serve.  

251 Calories per serving.

This makes a stew style dish.  My 1-year old can't get enough of this one.  It sounds real dull but it has so much flavor.  I may add an extra can of tomatoes to this one next time.