I don’t know about you, but September was an absolute blur! It seemed that every area of my life got a little bit crazy all at once. In times like this, I turn to a few tried-and-true casseroles to get me through. I’ll make a shopping list on the weekend and cook up a big batch of something on Sunday night. After Sunday’s dinner, I’ll portion out servings I can grab quickly for easy lunches and dinners all week long.

In the October/November issue of Healthy Cooking, I’ve already earmarked several great recipes I remember tasting that I’d love to tell you about.

One to definitely try? Potato-Crusted Chicken Casserole. This satisfying dish was a hit with our tasting panel, and it offers just the right amount of protein to get anyone through an extra-busy day.

Though Pumpkin Lasagna may sound a bit unusual, I’m absolutely going to try it. With pumpkin and sage leaves, it has just the seasonal flavors I’ve been craving, and it will be easy to make ahead and serve up for weekday lunches. But, I could just as easily pair it with a salad for a fast weeknight meal.

When I need something that’s a touch lighter, I’ll turn to Lactose-Free Veggie-Stuffed Shells. I won’t lie to you—tofu wasn’t my thing before I worked here. But I really didn’t miss the meat in these shells. We loved the hint of lemon flavor, fresh basil and pine nuts. And, this will be a much healthier alternative than picking up a frozen entree and heating it up at lunch, as I’ve been tempted to do during hectic weeks in the past.

Have you found any great recipes that get you through short-on-time weeks? Please share them with me! Thanks, in advance, for your help!

Mary

Mary Spencer
Editor, Healthy Cooking