WHAT YOU NEED
• 1 tbsp extra-virgin olive oil
• 1/2 cup chopped onion
• 1/2 cup chopped green pepper
• 1 (12.5 oz) can shredded chicken
• 1 (4 oz) jar chopped pimientos
• 1 (8 oz) can low-fat cream of chicken soup
• 1 (8 oz) can low-fat cream of mushroom soup
• 1/2 cup chicken broth
• 9 lasagna noodles, whole wheat, cooked and drained
• 11/2 cups low-fat mozzarella cheese
• 2 cups salad greens
• 2 tbsp low-fat dressing
• 12 oz unsweetened iced tea

HOW-TO
Preheat oven to 350°F. Mix olive oil, onion, green pepper, chicken, pimientos, soups and broth into a large bowl. Place a small layer of the mixture on the bottom of the pan and add three lasagna noodles. Then continue layering the pan with the mixture, some shredded cheese and three noodles until finished. Spread the remaining cheese on top, cover pan with foil and bake for 30 minutes. Remove foil and continue baking until cheese is nicely browned. Add a side salad and some iced tea and enjoy. You’ll even have enough for the next day.

NUTRITION INFORMATION
SERVING SIZE: 2
CALORIE COUNT: 563
PROTEIN: 40 g
CARBS: 47 g
FAT: 23 g


For more nutrition tips, check out the January/February issue of Maximum Fitness -- on newsstands December 15, 2009.