Eating Healthy with The Very Hungry Caterpillar

The Very Hungry Caterpillar by Eric Carle is my very favorite children's book. I absolutely love it.

So I was excited to learn that The American Academy of Pediatrics and The Alliance for a Healthier Generation have partnered with The Very Hungry Caterpillar to help families learn about healthy eating habits!

Just as The Very Hungry Caterpillar eats many different foods in his journey to become a butterfly, our children eat many different foods in their journey to adulthood. Help them learn how to make healthy choices. You can also download a growth chart to keep track of your child's journey to grow healthy and strong.

Check it all out HERE!

Black Bean Lasagna ~ Go Meatless Tonight!

While reading this month's issue of Reader's Digest, I learned that eating black beans is heart-healthy. (so I guess that song is really true! Beans, beans, good for your heart.....)
Anyway, I knew they were healthy but according to that article, one 3 oz. serving per day could increase your risk of heart disease by 40%!
Along with the article there were several recipes using black beans. This Black Bean lasagna recipe from Taste of Home sounded good to me, so I tried it this weekend.


(photo from Taste of Home)

Black Bean Lasagna
Ingredients

* 9 lasagna noodles
* 1 large onion, chopped
* 1 teaspoon canola oil
* 3 garlic cloves, minced
* 2 cans (16 ounces each) black beans, rinsed and drained
* 1 can (14-1/2 ounces) diced tomatoes, undrained
* 2 cans (6 ounces each) tomato paste
* 1 cup water
* 2 tablespoons minced fresh cilantro
* 1/4 to 1/2 teaspoon crushed red pepper flakes
* 4 egg whites, lightly beaten
* 1 carton (15 ounces) reduced-fat ricotta cheese
* 1/2 cup grated Parmesan cheese
* 1/4 cup minced fresh parsley
* 2 cups (8 ounces) shredded reduced-fat Mexican cheese blend

Directions

* Cook noodles according to package directions. Meanwhile, in a large skillet over medium heat, cook onion in oil until tender. Add garlic; cook 1 minute longer. Add the beans, tomatoes, tomato paste, water, cilantro and pepper flakes. Bring to a boil. Reduce heat; simmer, uncovered, for 15 minutes or until slightly thickened.
* In a small bowl, combine the egg whites, ricotta cheese, Parmesan cheese and parsley.
* Drain noodles. Spread 1/2 cup bean mixture into a 13-in. x 9-in. baking dish coated with cooking spray. Layer with three noodles, a third of the ricotta mixture, a third of the remaining bean mixture and 2/3 cup cheese blend. Repeat layers twice.
* Cover and bake at 350° for 30-35 minutes. Uncover; bake 10-15 minutes longer or until bubbly. Let stand for 10 minutes before cutting. Yield: 12 servings.

This dish was very good, but it did not quite earn the rating of "Off the Chain". It was close, but hanging onto the chain by one arm. So we've decided the next rating down from "Off the Chain" will be "Slap Ya Mama". Also, it was better after it sat for a while and then we reheated it; I think the spices needed to soak in a little.

*ETA* I forgot to add, this dish is perfect for Meatless/Meatfree Mondays!!

One day a week - cut out meat!