Last-Minute Lasagna

Adapted from Real Simple. By using cheese ravioli instead of traditional lasagna noodles, you condense three steps into one; you don't have to boil the noodles or mix and layer the filling. You just build, bake, and serve. Hands-on time: 10 minutes, Total time: ~45 minutes

Ingredients:

1 jar favorite pasta sauce
~36 ounces refrigerated large cheese ravioli
1 10-ounce box frozen chopped spinach, thawed and excess water squeezed dry
1 8-ounce bag shredded mozzarella
1/2 cup grated Parmesan, or favorite grated cheese

Heat oven to 375 F. Spoon a thin layer of sauce over the bottom of a 9-by-13-inch baking dish. Cover with a single layer of ravioli. Top with half the spinach, half the mozzarella, and a third of the sauce. Repeat with another layer of ravioli and the remaining spinach, mozzarella, and half the remaining sauce. Top with another layer of ravioli and the remaining sauce (not all the ravioli may be needed). Sprinkle with the Parmesan. Cover with foil and bake for 30 minutes. Uncover and bake until bubbly, 5 to 10 minutes more.

Serve with salad and crusty bread, yummmmm..

I'm loving right now...

McCann's Irish Oatmeal

This stuff is great; it takes a long time to cook, but it has a yummy, nutty taste, and they are made from 100% wholegrain Irish oats, which contain all the vitamins and nutrients that rolled oat processing removes. Rolled oats are actually flake oats that have been steamed, rolled, re-steamed and toasted. The processing makes the oats lose their natural taste, texture and health benefits.

From McCann's: "Grains are essential to a healthy lifestyle and form the foundation of the food pyramid. Steel-Cut oats are inherently full of nutritional value and are high in B-Vitamins, calcium, protein and fiber while low in salt and unsaturated fat. One cup of Steel-Cut oatmeal contains more fiber than a bran muffin and twice as much fibre as Cream of Wheat. The quality of Irish Oats and the distinctive crunchy texture make McCann's Steel-Cuts a gourmet delight."

(Lemon) Chicken Scallopini

My family really likes this, and it came from Cooking Light, so it's a healthy meal, too!

You can prepare chicken breasts scallopini-style by pounding them into thin, quick-cooking servings, or buy a package of thinly sliced chicken breast to save time. Dredge in lemon juice and breadcrumbs and sauté for about 3 minutes on each side. Watch the heat, if it's too high, even with the thinner breast, the outside will brown before it's completely cooked through. It's also good without the sauce.

Ingredients

4 (6-ounce) skinless, boneless chicken breast halves
2 teaspoons fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
1/3 cup Italian-seasoned breadcrumbs
Cooking spray
1/2 cup fat-free, less-sodium chicken broth
1/4 cup dry white wine
4 teaspoons capers
1 tablespoon butter

Preparation

Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin. Brush chicken with juice, and sprinkle with salt and pepper. Dredge chicken in breadcrumbs.

Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add chicken to pan; cook 3 minutes on each side or until chicken is done. Remove from pan; keep warm.

Add broth and wine to pan, and cook 30 seconds, stirring constantly. Remove from heat. Stir in capers and butter.

* Note: I didn't brush the chicken with lemon juice, I actually poured a little in a bowl and dipped them in to fully coat. Also, to get a more lemony flavor, I added dried lemon peel (from the spice isle at the grocery store) to the breadcrumbs.