Share the love

February 6th, 2014 by Live Well Omaha Kids

PrintFebruary is Heart Health Month and to celebrate, we are asking YOU to share a recipe you love.

Share a heart healthy recipe (or two) in the comments section below and you will be entered for a chance to win a $25 grocery store gift card! Stay tuned throughout the month to find new healthy recipes for your family to try and love. The winner of the gift card will be drawn on Feb. 28.


2 Comments on “Share the love”

  1. 1 Carrie Miller said at 10:52 am on February 7th, 2014:

    Chicken Lasagna Soup
    1 tbsp olive oil
    1-1/4 cup grated carrot
    1-1/4 cup diced red onion
    2 chicken breast, baked and shredded
    3 cups reduced-sodium chicken broth
    1-15 oz can diced tomatoes
    1-8 oz tomato sauce
    1 tsp dried oregano
    1 tsp dried basil
    1/4 tsp ground black pepper
    6 oven-ready lasagna noodles, broken into pieces
    1 cup ricotta cheese
    1/2 cup shredded mozzarella cheese
    1/4 cup fresh shaved parmesan cheese

    1) To large soup pot, add olive oil and heat over medium-high; add carrots and onions and cook, stirring often, 5 minutes

    2) Stir in cooked chicken, chicken broth, diced tomatoes, tomato sauce, oregano, basil paste, black pepper, and lasagna noodles; bring to a boil, reduce heat to low and, stirring occasionally, cook 20 minutes

    3) Drop ricotta cheese in soup by spoonfuls and, stirring often, cook additional 5 minutes; remove soup from heat, ladle into soup bowls, scatter mozzarella, parmesan cheese, over top, and enjoy.

  2. 2 Nancy Urbanec said at 2:04 pm on February 21st, 2014:

    Garden Vegetable Casserole

    3 large potatoes, sliced with skin
    1 onion, sliced
    1 large zucchini, sliced
    5 small tomatoes, sliced
    3 large carrots, sliced
    1 cup chicken stock
    2 cups seasoned croutons
    1/4 cup butter, melted
    1 cup shredded cheddar cheese

    Wash the potatoes, slice thinly and place in greased 9 x 13 inch baking pan. Slice the onion and layer over the potatoes. Slice the zucchini and layer over the onions. Slice the tomatoes and layer over the zucchini. Slice the carrots thinly and add to the casserole. Pour the stock over the layers. Bake, covered, at 375 degrees for 1 hour. Toss the croutons with the butter and spread over the vegetables. Sprinkle the cheese over the top. Bake, uncovered, for 15 minutes longer or until the cheese is melted and brown. Yield: 6 to 8 servings.

    Note: I use a mandoline, on the thinnest level to slice the vegetables. Remember to use the safety guard.

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