Lately, I’ve had so many requests for an easy, healthy fall weeknight dinner recipe that kids will love too. This recipe for Lightened Up Chicken Tetrazzini is one that really sticks out in my mind. I purchase a rotisserie chicken for the chopped, cooked chicken which makes my life easier. I also used light cream cheese, low sodium chicken broth and whole wheat noodles to make this dish healthier. The panko breadcrumb topping is probably my favorite part, giving it a toasty crunch and pretty golden color. This is a great make-ahead recipe or wonderful to take to someone who is ill or just had a baby. Feel free to make this recipe ahead of time and freeze. To thaw, place in the refrigerator overnight and let stand at room temperature 30 minutes before baking as directed.
I love eggplant parmesan, and this combination of eggplant, fennel and bell peppers is a delicious low carb meal. Instead of breading and frying the vegetables, you can lightly grill or saute them, layer with marinara, cheese and top with Italian style panko breadcrumbs. Vegetable Parmesan Casserole is true comfort food and is so filling all you need is a side salad or glass of red wine.