Main Dishes

• Savory Chicken Crepes
• Four-cheese Vegetable Lasagna

Ingredients, crepes

• 2 eggs (lightly beaten)
• 1 serving (can) Glucerna SR™, vanilla
• ¾ cup (93.75g) all-purpose flour

Ingredients, chicken filling and sauce

• 2 tablespoons (29g) margarine
• 3 tablespoons (15.6g) all-purpose flour
• 1 serving (can) Glucerna SR™, vanilla
• ¾ cup (176mL) chicken broth
• ½ teaspoon (.75g) poultry seasoning
• ¼ teaspoon (.52g) black pepper
• 10 ounce can (283g) chicken chunks (breast of chicken canned in water)
• 2/3 cup (73.7g) chopped apple (pared and peeled)
• ½ cup (60g) chopped celery (1 medium stalk)
• 2 tablespoons (20g) chopped onion

Preparation, crepes

• Combine beaten eggs, Glucerna SR™, and flour in small bowl
• Mix until blended (batter will be slightly lumpy)
• Refrigerate batter for 1 hour; remove and mix well
• Heat 20-cm crepe pan (or pan with angled sides) on medium heat
• Spray pan sparingly with non-stick spray
• Add 60mL batter to center of pan and tilt quickly so batter coats bottom
• Cook until lightly browned on bottom and dry on top
• Sparingly coat pan with non-stick spray between crepes as needed

Preparation, chicken filling

• Preheat oven to 350 degrees F (177 degrees C)
• In a skillet, melt margarine over low heat
• Add flour, stirring constantly until smooth
• Add Glucerna SR™, chicken broth, poultry seasoning and pepper
• Stir for approximately 1 minute or until sauce thickens; remove from heat
• Set aside 60mL sauce to be poured over finished crepes
• Combine chicken, apple, celery and onion into remaining sauce
• Place 43g chicken mixture across center of each crepe (browned side down) and roll
• Place crepes seam side down in ungreased oblong baking pan
• Pour reserved sauce over crepes
• Bake uncovered for 20 minutes or until crepes are hot

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Ingredients

• Vegetable cooking spray
• 2 teaspoons (9.87mL) cooking oil
• 2 cups (176g) chopped fresh broccoli
• 1 ½ cups (192g) thinly sliced carrots
• 1 cup (96g)sliced green onions
• ½ cup (74.5g) chopped red bell pepper
• 3 cloves garlic, crushed
• ½ cup (62.5g) all-purpose flour
• 3 servings (cans) Glucerna SR™, vanilla
• ½ cup (50g) grated Parmesan cheese, divided into two ¼-cup parts
• ¼ teaspoon (1.5g) salt
• ¼ teaspoon (1.5g) pepper
• 1 package (248g) frozen, chopped spinach, thawed and well drained
• 1 ½ cup (339g) 1% low-fat cottage cheese
• 1 cup (113.4g) shredded part-skim mozzarella cheese
• ½ cup (54g) shredded Swiss cheese
• 6 lasagna noodles, cooked and drained

Preparation

• Preheat oven to 375 degrees F (190 degrees C)
• In a medium skillet, add oil, and place over medium heat until hot. Add broccoli, carrots, green onion, red bell pepper, and garlic, Saute 7 minutes. Set aside
• Place flour in a medium saucepan. Gradually add Glucerna SR™, stirring with a wire whisk until blended. Warm over medium heat and cook 5 minutes or until thickened, stirring constantly. DO NOT BOIL. Add 1/4 cup (25g) Parmesan cheese, salt and pepper. Cook an additional minute, stirring constantly. Remove from hat. Prepare spinach according to package directions, squeeze to remove excess water, then add to sauce mixture.
• Combine cottage cheese, mozzarella and Swiss cheese; stir well
• Measure ½ cup of spinach mixture and spread in the bottom of a 20cm x 28 cm baking dish coated with vegetable cooking spray. Arrange 3 lasagna noodles over spinach mixture. Top with half of cottage cheese mixture, half of vegetable mixture, and half of spinach mixture. Add remaining 3 noodles. Repeat cottage cheese, vegetable, and spinach layers. Sprinkle with remaining ¼ cup (25g) Parmesan cheese
• Cover and bake 35 minutes or until bubbly. Let stand 5 minutes before serving

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