Broiled Balsamic Asparagus

Asparagus doesn't need much-it's delicious in its simplicity. But here's one of my favorite ways to dress it up just a little. It's so easy and is ready to go in less than 10 minutes! 

I love watching the asparagus turn a brilliant shade of green before tossing it in this simple sauce. The soy sauce component intensifies the balsamic to give it a bit of an edge.

Broiled Balsamic Asparagus

Ingredients

• 1 lb asparagus
• 1 T balsamic vinegar
• 1 T soy sauce
• 1 T olive oil
• Pinch of salt and pepper

Preheat broiler. Cut or snap woody ends off of asparagus. I usually bunch up the entire pound together and slice off a little less than an inch in one fell swoop.

Lay asparagus on a pan (lined with aluminum foil to minimize the mess). Sprinkle with a pinch of salt and pepper. Broil for 5-6 minutes while prepping the sauce.

In a small bowl, combine vinegar, soy sauce, and olive oil. Remove asparagus from the oven and toss or brush with dressing. Serve!

Buffalo Chicken Lasagna

I'll admit, I wasn't sold on this concept right away. I'm an italian girl and in my mind, buffalo and lasagna don't seem to jive. But this dish was wildly delicious! It's a positively fun, interesting and downright delectable dish. The flavor is rich and a bit spicy, but not too much so. Trust me, you'll be salivating over the leftovers.

I discovered this recipe on one of my new favorite blogs, Prevention RD. It's hard to fathom that a hefty portion of the pan is less than 350 calories and 10 grams of fat. And the work is minimal-you don't even need to boil the noodles beforehand! I'm telling you, there is a lot to love about this lasagna!

Buffalo Chicken Lasagna 
Slightly adapted from Prevention RD

Servings: 8
Calories: 349
Fat: 9.1g
Carbs: 37.5g
Fiber: 4.8g
Protein: 28.4 g

Ingredients 

• 1 lb white meat rotisserie chicken, cubed or shredded
• 3 cups marinara sauce
• 1 cup Frank's zero calorie buffalo wing sauce
• 1/3 cups water
• 15 oz low-fat ricotta cheese
• 2 large eggs
• 16 whole wheat lasagna noodles, uncooked
• 9 slices 2% pepperjack cheese (or other 2% cheese)

Preheat oven to 350 F. Combine chicken, marinara, wing sauce, and water. In a large bowl. In a small bowl, combine ricotta cheese and eggs.

Spray a 9 x 13-inch pan with nonstick cooking spray. Spread enough sauce to coat the bottom of the pan. Arrange 4 noodles over the sauce. Spread more sauce, then a layer of ricotta mixture. Add another layer of sauce, and repeat the whole process until you end with a layer of sauce.

Cover with tin foil and refrigerate overnight or bake immediately (covered) for 1 hour. Uncover and place cheese slices on top.  Bake an additional 5-10 minutes uncovered. Let stand 10-15 minutes before serving.