While brainstorming about what to make for dinner yesterday, I remembered a dish that I had made once before I started my blog. I couldn't remember the exact flavors of the Chicken Portobello Lasagna but I could recall that everybody seemed to enjoy the dish. It wasn't until I sat down at the computer to post this, that I realized the repetition of my recent entrees. Chicken, mushrooms, and pasta seem to have been on my mind lately. I promise I will change things up a bit but until then, I definitely encourage you to try this lasagna. It was creamy and delicious, and of course healthy too.

1. Preheat oven to 350 degrees. Prepare an 8x8 baking dish with cooking spray.
2. Melt butter in large skillet. Add chicken, mushrooms, and garlic. Saute on medium-high heat for 10 minutes or until chicken is cooked thoroughly.
3. In a large bowl, combine soup, yogurt, salt, and pepper. Add spinach and chicken mixture. Fold in cheddar cheese.
4. Spoon 1/4 mixture into baking dish. Cover with 2 lasagna noodles. Repeat layers twice; top with remaining mixture. Sprinkle with Parmesan cheese.
5. Bake covered for 35 minutes. Remove foil and bake for 10 additional minutes until bubbly. Let stand 10 minutes before serving.

1. Preheat oven to 350 degrees. Spray a 9x7 baking dish with cooking spray. Prepare pasta according to package directions.
2. Combine the ingredients for the seasoning mixture. Lightly mist the chicken breasts with olive oil (or regular) cooking spray and sprinkle each side with the mixture. Grill until thoroughly done. Cut grilled chicken into bite-sized pieces.
3. Melt butter in a large skillet, add mushrooms and saute for 5 minutes.
4. In a large bowl, stir together alfredo sauce, cream of mushroom soup, chicken broth, and Marsala. 
5. Add chicken, mushrooms, peas, and 1/2 cup parmesan.
6. Spoon mixture into baking dish and top with remaining 1/2 cup of cheese. Bake for 35 minutes.

1. Wash chicken and pat dry. Brush with butter. Sprinkle with salt and pepper.
2. Place chicken in slow cooker. Sprinkle Italian dressing mix on top. Cover and cook for 5-6 hours.
3. One hour before serving, mix soup, cream cheese, Sherry, and onion in a saucepan. Cook and stir until smooth. Spoon over chicken.
4. Add mushrooms and peas. Cover and cook for 30 minutes longer.
5. Serve over rice or egg noodles if desired.

Nutritionally speaking, homemade meals prepared with fresh ingredients are always the best way to go. But the time it takes to go to the grocery store and create a gourmet meal is not always available. In these, instances many people turn to fast food to solve their time dilemma. Diet Disaster. While I would never advocate for eating frozen meals as part of an everyday healthy lifestyle, most freezer dinners are much better than the local burger joint. I always keep a few stashed away for busy nights and I have to admit there are a few I even enjoy. One of my favorite lines is the Lean Cuisine Market Creations. These gourmet-inspired meals come in a bag and are steamed in the microwave. There is no watery sauce, or rubbery meat, typical of many frozen dishes. They actually don't taste frozen at all. I have tried several of the varieties but my favorite is the Mushroom Tortelloni. The shells are stuffed with portobello mushrooms and cheese and are placed in a rich sauce made of sun-dried tomatoes, green peas, and red peppers. The meal is not huge for 280 calories but I find it to be pretty filling, especially if you add a side salad. I'm not crazy about the long ingredient list but this tortelloni is quite flavorful for a 5 minute preparation. When I think about the quality of a frozen meal, I ask myself if I had created this dish, would I be proud to serve it to guests? The answer to this one is YES. In fact, I might just try to recreate a similar dish. I'll be sure to let you know how it turns out. Check out the Lean Cuisine website to see the other Market creation varieties.