I can tell you four things about last night’s dinner:: 

1. It is not at all good for you. In my mind, I justified this fact by using whole wheat pasta. So I basically just lied to myself. 

2. If you do not like garlic, you will not like this. Step. Away. 

3. I literally came up with this on the way home last night (hence, “Kitchen Sink”). I had an idea but ultimately, what came together was this. It also uses up some ingredients from a few recent recipes – the bread crumbs, the cheese spread, and some wine.

4. This was really good. Really. 

Serves 2-ish

Ingredients:: 

• 3/4 lb boneless, skinless chicken tenderloins (or cut your own from chicken breasts)
• 1 egg white, lightly beaten
• 1/2 cup bread crumbs
• salt and pepper, to taste
• 2 TBS olive oil
• 10 oz white button mushrooms, sliced
• 1 TBS butter
• 1 garlic clove, sliced
• 1/2 cup dry white wine
• 3/4 cup garlic herb cheese spread
• 1 1/2 cups (dry) whole wheat pasta, boiled following package directions

Directions:: 

1. Salt and pepper the bread crumbs in a shallow bowl, mix well. 
2. Lightly bread the chicken strips by dipping them first in egg white, then into bread crumbs. Set aside. 
3. Heat 2 TBS olive oil in large saute pan over medium-high heat. Once pan is hot, add chicken, cooking for about 3 minutes on each side, until outside is golden brown and inside temperature reaches 165 degrees F. Set aside on plate. 
4. Meanwhile, melt the butter in a small saute pan (or a medium sauce pan will work fine here) with the mushrooms over medium-high heat. Cook, stirring occasionally, until mushrooms are cooked down and are browned. Add garlic, cooking for about one minute. Stir in wine, letting the wine cook off until liquid is almost completely evaporated. 
5. Remove the mushroom mixture from heat, stir in the garlic cheese spread until melted and well combined. Pour mushroom sauce over pasta and a few pieces of chicken. 

For dinner on Wednesday, I made turkey lasagna roll-ups, a recipe that I adapted out of Clean Eating magazine. It turned out great! And like all lasagna, the leftovers tasted even better the next day. This recipe is low in fat and sodium and has lots of fiber and protein. Enjoy!

Ingredients::

• 1 tsp. extra-virgin olive oil
• 2 shallots, finely chopped
• 1 clove garlic, minced
• 1 lb ground turkey breast
• 3/4 tsp ground cinnamon
• 1/4 tsp pumpkin pie spice
• 1 28-oz can diced tomatoes in juice
• 2 tsp salt
• 8 sheets dried high-protein or whole-wheat lasagna
• 10-oz box fresh spinach, chopped in food processor
• 1 15-oz container non-fat ricotta cheese
• 1 egg
• 3/4 cup shredded reduced-fat mozzarella cheese

Ryan said this reminds him of some green jello dessert – ewwww…

Lay them in two rows of four – nice and cozy so they all become friends.

Directions::

1. In a large skillet, heat olive oil over medium heat. Add shallot and cook until softened, about 5 minutes. Add garlic and cook another minute. Turn heat to medium-high and add ground turkey, breaking it up with a spatula until meat shows no sign of pink. Stir in cinnamon and pumpkin pie spice, then add tomatoes and 1 tsp salt. Reduce heat to medium low, stir, cover and let simmer for 20 minutes, occasionally stirring.
2. Meanwhile, bring a large pot of water to boil. Cook pasta according to package directions, drain, rinse and allow to cool in a colander.
3. Preheat the oven to 400°F. Place spinach in large bowl. Add ricotta cheese, 1 tsp salt, egg and a 1/4 cup mozzarella cheese to bowl. Stir until combined.
4. Spread 1 cup of cooked tomato sauce into bottom of a 9″ x 10″ casserole dish. Lay a cooked lasagna noodle in front of you. Use your fingers to spread 1/8 of ricotta mixture across the noodle and roll it up. Place the rolled pasta seam side down, into the casserole dish. Repeat with remaining noodles. Spread remaining tomato sauce over roll-ups, then top with remaining 1/2 cup mozzarella.
5. Bake, covered with foil, for 20 minutes. Remove foil and broil for 5 minutes or until the rollups are browned and bubbly.