Wholly Healthy Momma

A site meant to share healthy versions of delicious food so that more people can enjoy living a healthier lifestyle!

Vegetable Lasagna

When I was younger my mom would buy the Stouffer’s Vegetable Lasagna, which I LOVED!  Because only mom and I liked it, we didn’t have it often and when we did I ate a good portion of it… so of course it was something I made sure to have when I got married.  When it became too expensive to buy, I made my own recipe.  When I changed my eating habits it was easy to continue making this – all I needed to do was change from white pasta to whole wheat.  Recently I served it to a group of friends who requested the recipe, so I am sharing it with the world!  You can find this and more in this document – my Healthy Recipies,  This is just a general guideline, add any vegetables you like!  I often use whatever I have on hand – the last time I made it I included cabbage, green beans and peas – it always turns out great.

Veggie Lazagne

Vegetable medley

Doesn’t this look beautiful?

Vegetable Lasagna


1 ½ cup frozen chopped spinach

2 carrots

1 small Zucchini squash

1 small yellow squash

1/2 cup broccoli

1/2 cup cauliflower

4-6 fresh mushrooms

2 cloves garlic, minced

½ cup chopped onion

2 Tablespoons Butter

2-3 Cups Monterey Jack Cheese

8 oz pkg. of Ricotta

6 Whole Wheat lasagna noodles cooked and drained

Sauce ingredients

2 Tbsp butter

1 cup parmesan cheese

1 cup mozzarella cheese

2 cups Heavy cream

Lemon pepper to taste

Garlic salt to taste

Italian seasonings to taste

Sauce Directions:

Melt butter in sauce pan, add cream and seasonings.  Add cheeses.  Stir until melted.   Add cream or cheese if needed to adjust consistency.


  1. cut all vegetables into julienne strips about 1 inch in length, or small chunks
  2. sauté carrots in butter about 3 minutes add broccoli and cauliflower, cook and additional 3 minutes.  Add zucchini, squash and mushrooms cook another 2 minutes. Add onion and garlic sauté until all vegetables are tender.  Add spinach, cook until heated through.
  3. put a little sauce on the bottom of a lasagna pan, place 2 noodles in the bottom of the pan next spread ¼ in layer of ricotta over noodles, then spread ¼ in layer of vegetable mixture. Sprinkle a layer of cheese then pour a layer of sauce.  Add 2 noodles, continue pattern until pan is full ending with noodles, cheese and sauce.
  4. bake in 350o oven until heated through
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Chicken and Dumplings

My husband’s favorite meal is chicken and dumplings.  Before my diet. I made it for him frequently.  Shortly after starting the diet I gave it a try and it was a spectacular failure… Yuck! So, occasionally I have made it for him the old way and had something else for myself….  The trouble is, I liked it too.  So, when he asked for it this time, I was determined to figure it out so that we could all enjoy it.  It took some work as we like the Betty Crocker recipe made with Bisquick – which is really simple to make, if you don’t need to make all the ingredients first.  I needed to figure out how to make Bisquick mix and chicken gravy mix in order to make it turn out right.  But, as a result I can now make other things that were previously unavailable – like Red Lobster’s Cheddar Bay Biscuits, strawberry shortcake, or any number of other Bisquick recipes.  I can also make quick gravies, which has been something I was missing… so make up a lot of the mixes and enjoy!

Whole Wheat Bisquick Mix

4 cups whole wheat flour

2 cups whole wheat pastry flour

3 tbsp baking powder

1 tbsp salt

1 cup butter

  1. Sift dry ingredients together
  2. cut in butter until mixture becomes crumbly and sticks together.
  3. Store in refrigerator in an airtight container. (original recipe – included shortening- said up to 4 months, I do not know how long this recipe will last)
  4. Use to replace Bisquick in any Bisquick recipe


Chicken Gravy Mix

3 tbsp chicken bullion

1 tsp onion powder

1 tsp garlic powder

1 bay leaf

1/2 tsp celery seed

1/2 tsp oregano

1/2 tsp pepper

1/8 tsp thyme

1/4 cup cornstarch

  1. Using a mortar and pestle grind all spices together into a fine powder.
  2. Add chicken bullion and cornstarch, mix well
  3. Use 1/4 cup to replace 1 package of chicken gravy.

To make brown gravy replace the chicken bullion with beef bullion


Chicken and Dumplings

1 lb chicken cut into 1 inch cubes

1 tbsp oil

1  3/4 cups water

1 cup milk

1/4 cup chicken gravy mix

3/4 tsp marjoram

1/2 tsp salt

1 (16 oz) bag frozen broccoli, carrots and cauliflower


Dumpling ingredients

2 cups Bisquick

2/3 cup milk

(to be prepared at step 4) using a fork combine Bisquick and milk until they are both well incorporated.  This will make a very sticky mixture.

  1. In a large saucepan, brown chicken in oil, stirring frequently, until browned on all sides.
  2. Add milk, water marjoram and gravy mix, stir until combined.
  3. Add frozen vegetables and mix well.
  4. Begin preparing dumplings, when mixture begins to boil reduce heat to a low, give it one last stir and begin dropping dumpling mixture, by spoonfuls over the chicken mixture.
  5. Cook uncovered 10 minutes
  6. Cover and cook an additional 10 minutes
  7. Enjoy!



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Stuffed Acorn Squash

This recipe was somewhat of a mistake.  I went to the store to get the ingredients for a summer squash recipe and got acorn squash instead.  When I went to make it I had the wrong ingredients.  After returning from the store for the correct ingredients I didn’t know what to do with the acorn squash… so I decided to stuff the acorn squash with the summer squash and see what happened.  My husband and I both loved it!  Now, at the request of my baby sister, I share it with the world.



Stuffed acorn squash with sausage

Stuffed acorn squash with sausage

Stuffed Acorn Squash

2 acorn squash

2 yellow squash

2 cups chicken broth

1 clove minced garlic

1 tbsp butter

1/4 cup pecans

3/4 cup Italian blend cheese

1/4 cup Parmesan cheese



  1. Cut the acorn squash in half and remove the seeds and guts, place in a baking pan and fill each cavity with chicken broth.  Bake at 350 degrees for about an hour (until fork tender).
  2.  Julienne the summer squash.  Melt butter in a pan and saute with garlic and pecans.
  3. Mix the summer squash mixture and cheeses together.
  4. Remove the acorn squash from the oven pour about half of the chicken broth over the squash and cheese mixture, discard the remaining juice.  Mix until combined and scoop the mixture into the empty cavities of the acorn squash.
  5. Return the squash to the oven and bake and additional 10-15 minutes until cheese is melted.

optional – add some cooked sausage or bacon for a different flavor.

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