Home ยป Poll Results & Buffalo Chicken Lasagna

Poll Results & Buffalo Chicken Lasagna

So, Thanksgiving food tops all holiday food, eh? I, personally, voted for New Years Eve, as did husband (note: I simply asked him the question verbally as he is yet to participate in supporting my blogging by reading!). I enjoy a fine-dining experience, stellar meals, and champagne toasts…lots! Heck, I enjoy any meal not resulting in a messy kitchen and dishes!

Follow-up question posed to all you Thanksgiving day lovers: What do YOU eat on Thanksgiving? What’s your favorite Thanksgiving dish? Recipes are always welcomed…hint hint!

My grannie used to make Pineapple Souffle and while it sounds odd, it is absolutely amazing! I will have to post the recipe as Halloween passes and Thanksgiving comes upon us.

In other news, husband-who-refuses-to-read-my-blog dined on another favorite dish last night: Buffalo Chicken Lasagna. As I’ve said before, we’re huge lovers of all things buffalo wing and chicken and healthier options make me a happy dietitian and cook! This is a favorite in our household and while the cooking time is somewhat long, the dish itself is easy breezy. Adding spinach is a great option, too — I just add it to the ricotta and Egg Beater mixture. Mmmm! Best part: this lasagna reheats like a charm! It’s one of the few things husband looks forward to eating as leftovers!


12 whole wheat lasagna noodles, uncooked
1 lb. boneless, skinless chicken breast, cubed or shredded
3 cups Hunt’s Four Cheese Spaghetti Sauce
1 cup  mild buffalo wing sauce (low-fat! We use medium)
1 1/2 cups water
15 oz. nonfat ricotta cheese
1/2 cup egg substitute
9 slices 2% Pepperjack cheese

Preheat the oven to 350 degrees. Spray skillet with nonstick cooking spray. Cook chicken over medium high heat for 4 minutes or until almost done. Stir in sauces and water. In a small bowl, combine ricotta cheese and egg substitute. Spray a 9X13 pan with nonstick cooking spray. Spread 1 Cup of sauce in the bottom of pan. Arrange 4 noodles over the sauce. Spread more sauce, then a layer of ricotta mixture. Add another layer of sauce, and repeat the whole process until you end with a layer of sauce. Cover and bake 70 minutes. Uncover and place cheese slices on top, then bake for another 15 minutes uncovered. Let stand 10-15 minutes before serving.

Serves: 9
Per Serving: 285 Calories; 4g Fat (13.7% calories from fat); 29g Protein; 31g Carbohydrate; 5g Dietary Fiber; 41mg Cholesterol

And I failed to journal a day, hence why I didn’t record my diet from Wednesday yesterday — but I did have that yummy squash for dinner that night and limited myself to half! It was difficult, for the record!!

Yesterday went like this…
1/2 cup old-fashioned oats (2 carbs)
1 Tbsp pumpkin butter (1 carb)
1 tsp Splenda brown sugar (1/2 carb)
1/2 cup skim milk (1/2 carb)
Total: 4 carbs

2 cups chicken noodle soup (2 carbs)
Arnold Thin (1 1/2 carbs)
1 slice 2% Colby Jack cheese (0 carbs)
1/2 small apple (1/2 carb)
Total: 4 carbs

1 serving baby carrots (0 carbs)
1/2 small apple (1/2 carb)
Total: 1/2 carb

1 serving Buffalo Chicken Lasagna (2 carbs)
2 Michelob Ultras (1 carb)
Total: 3 carbs

2 fun-size Twix candy bars (1 1/2 carbs) — oops…
1/2 cup skim milk (1/2 carb)
Total: 2 carbs

I am planning to make steel cut oats this weekend. I’ve gathered several recipes and I will surely report my $0.02 on the stuff!

TGIF to all — have a wonderful start to your weekend! I am crossing my fingers that husband and I can try out a new Japanese restaurant tonight! Mmmm…sushi!!
…Fingers crossed, also, that my Illini can do something positive this weekend. Can I puhhhlease get a “W”? All the Ohio State fans in my life are making Saturdays rather painful!
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