This versatile chicken and veggie lasagna recipe is a twist on a classic dish that has a special place in many people’s hearts - but this version is definitely giving the original a run for its money! Creamy, savory, and packed with protein, it always seems to find its way back on our dinner table. And *bonus points* this dish reheats so well it might taste even better the second day!

You will need:

• One rotisserie chicken (time-saving hack: Buy a pre-made hot rotisserie chicken from your local grocery store)
• Lasagna noodles (oven-ready)
• One white onion
• Broccoli
• Spinach
• Chopped garlic
• 1 tbsp olive oil
• 4 tbsp unsalted butter
• ⅓ cup all-purpose flour
• 2 ½ cups chicken broth
• 1 ½ cups half and half (or equal parts heavy cream and milk)
• 5-6 oz fresh, chopped spinach
• 2 tsp sea salt
• ½-1 tsp black pepper
• 5 oz ricotta (usually the same as one container)
• 1 large egg
• ¼ cup parsley
• ¼ cup parmesan cheese
• 3 cups mozzarella cheese

How to make it:

1. Shred your rotisserie chicken and season with a little bit of salt and pepper.
2. Chop your onion, parsley, spinach, broccoli, and garlic.
3. Place a large pot over medium heat and add your olive oil and chopped onion. Let cook for 3 minutes, mixing occasionally. Add in your broccoli and cook for another 2 minutes or until the broccoli has softened.
4. Add your butter and flour and stir for 3 minutes until flour is lightly golden. Add your chicken broth and half and half. Add your seasonings. Stir until smooth until it’s thickened into a gravy-like consistency.
5. Add in your chopped garlic and spinach, take the pot off the heat as soon as the spinach has wilted. Check for seasoning and set aside to cool.
6. Preheat your oven to 375 degrees. Combine your ricotta cheese, 2 cups of the mozzarella cheese, your parmesan, and parsley.
7. Spread some of the spinach sauce to the bottom of your oven-safe casserole dish, then add your lasagna noodles on top. Then add half of the ricotta mixture on top. Then add half of your shredded chicken. Ladle ⅓ of the spinach sauce on top of the chicken. Repeat the process, and finally sprinkle on the remaining mozzarella.
8. Cover in foil and bake for 45 minutes.
9. Uncover and broil for 2-5 minutes to brown the cheese crust. YUMMY!
10. Let it rest for about 5-8 minutes, then serve and enjoy!

Credit: @yessidothecookingg

You will need:

• 1 cup couscous
• ¼ cup chopped carrot
• 3 cubes chicken bouillon
• 2 ¼ cup water
• 1 bunch dill
• ½ cup olive oil
• ½ tbsp butter

How to make it:

1. Bring a small pot of salted water to a boil. Add dill and cook for 15 seconds.
2. Strain the dill and squeeze out all the excess water with a paper towel.
3. In a blender, add your oil and dill and blend until green. Strain with a cheesecloth or fine strainer and set aside.
4. Bring your 2 ¼ cup of water to boil in a medium pot. Add your couscous, carrots, and chicken bouillon to the boiled water. Cover and lower the heat, cook for 8 minutes.
5. Once it is done, take it off the heat and add in your butter. Stir until the butter melts, then drizzle with your dill oil and garnish with fresh dill.
6. Enjoy!

This honey mustard salmon by @moribyan on IG is a great option for those of us on a time constraint who don’t want to compromise on flavor!

You will need:

• 1 pound Wild Alaskan Salmon
• ¼ cup Mustard
• 3 tbsp honey
• 2 tbsp olive oil
• Juice of ½ lemon
• 1 tsp fresh minced garlic
• 1 tsp fresh ginger
• ½ tsp smoked paprika
• Chopped cilantro

How to make it:

1. Preheat the oven to 350 degrees. Combine your mustard, honey, olive oil, lemon juice, garlic, ginger, paprika, red pepper flakes, and salt in a small bowl.
2. Line a large baking sheet with some foil and spray with some oil. Place the cleaned salmon on the foil and coat with the sauce you made.
3. Completely seal the salmon in foil and bake for 14 minutes, Remove from the oven and uncover the top part. Put the salmon back in the oven on broil for 2-3 minutes. This will caramelize the sauce.
4. Remove your salmon from the oven, add your chopped cilantro as a garnish, and enjoy! You could pair this salmon with rice, salad, or even bread. Yummy!