cheesy lasagna rolls with spinach

cheesy lasagna rolls with spinach

Ingredients

Salt
1/2 pound (8 to 10) uncooked lasagna noodles
Nonstick cooking spray
1 cup ricotta cheese
1 1/2 cups prepared marinara sauce
1 1/2 cups packed baby spinach
1/2 cup shredded mozzarella

Method

Preheat oven to 400°F. Meanwhile, bring a large pot of salted water to a boil, add noodles and cook until al dente, 8 to 10 minutes. Drain well and gently transfer to a clean work surface.

Grease a small roasting pan or casserole dish with cooking spray; set aside. Working with one noodle at a time, spread with about 2 tablespoons of the ricotta and 2 tablespoons of the marinara then top with spinach. Starting at one end, roll up noodle snugly then arrange in pan either seam-side down or with the rolls close enough together to hold each other closed. Pour remaining marinara over assembled rolls then sprinkle with mozzarella and bake until golden and bubbly, 20 to 25 minutes. 

Another recipe: http://www.the-girl-who-ate-everything.com/2011/04/spinach-lasagna-rolls.html

Grilled Salmon w/dill butter

Grilled Salmon w/dill butter

Grilled Salmon with Dill Butter Recipe

• Prep time: 15 minutes
• Cook time: 10 minutes

Skin-on is helpful when grilling salmon, as the skin helps hold the fish together on the grill grates.

INGREDIENTS

• 4 6-ounce portions of salmon, preferably skin-on
• Salt
• 2 Tbsp vegetable oil, plus more to wipe down the grill
• 1/4 cup unsalted butter, at room temperature
• 2 teaspoons chopped fresh dill
• One lemon, thinly sliced, for garnish

METHOD

1 Remove the salmon from the refrigerator and sprinkle a little salt over it. Let it sit at room temperature while you preheat your grill for high, direct heat.

2 While the grill is heating, mix the fresh dill with the butter in a small bowl.

3 When the grill is hot, scrape down the grates with a grill brush. Pour a little vegetable oil onto a paper towel, and use tongs to wipe down the grill grates. Coat the salmon in the remaining 2 tablespoons of oil and place, skin side up, onto the grill grates. Grill over high heat for 2-4 minutes (depending on how thick your salmon pieces are) undisturbed. Carefully turn the salmon with a spatula. If using a gas grill, reduce the heat to medium. If using a charcoal grill, move the salmon to the cooler side of the grill. Cover and grill it for another 3-5 minutes, depending on how well done you prefer your salmon. The salmon should be just cooked through when done.

4 To serve, place a few thin slices of lemon on each plate. Remove the salmon pieces from the grill (it's okay if the skin sticks to the grill grates) and place on the lemon slices. Top each piece of salmon with about a tablespoon of the dill butter and serve at once.

Yield: Serves 4

No marinade required. The trick to grilled salmon, so that your fillets stay whole and don’t fall through the grill grates, is to use skin-on pieces. Grill the salmon flesh side down first. Once you have some grill marks, turn over the salmon so that now the skin-side is on the grill. As the salmon cooks, the flesh tends to flake, but if the salmon does most of its cooking skin-side down, the skin will help keep the salmon together so it doesn’t flake apart into the grill. A little butter with dill is all you need to serve, with a few slices of lemon. Perfect!

http://www.simplyrecipes.com/recipes/grilled_salmon_with_dill_butter/

chicken crunch

chicken crunch

Serves 2 to 4 as an appetizer or snack

You definitely want to at least double the batch--this is good stuff! LOL

Creole Mustard Sauce:

2-Tablespoons Grey Poupon Country Dijon mustard

3-Tablespoons mayonnaise

1-teaspoon yellow mustard

1-teaspoon cream-style horseradish

1-teaspoon honey

Vegetable oil for frying

2 boneless, skinless chicken breast halves

2 cups Cap'n Crunch cereal

1/2 cups cornflake crumbs

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon salt

1/4 teaspoon white pepper

1 egg, beaten

1 cup milk

1.--Preheat oil in a deep pan or deep fryer to 375* degrees F. You  want to use enough oil to completely cover the chicken 1-2 inches deep.

2.--Combine all ingred. for the Creole mustard sauce in a small bowl and chill the sauce while the chicken is prepared.

3--Cut each chicken breast, lengthwise, into 5 long slices (chicken fingers).

4.--Smash the Cap'n Crunch into crumbs using a food processor, or put the cereal into a plastic bag and start pounding.

5.--Combine the cereals, onion powder, garlic powder, salt, and pepper in a medium bowl.

6.--Combine the egg with the milk in a separate bowl.

7.--Dredge each piece of chicken in the milk mixture, then completely coat it with the dry mixture. Do this for all the chicken before frying.

8.--When oil is hot, fry the chicken for 4 to 6 minutes or until golden to dark brown and crispy. Remove to paper towels or a rack to drain. Serve hot with Creole mustard sauce on the side for dipping.

As posted by RockEducation... 

frito chilli casserole

frito chilli casserole

Ingredients:

1 lb. lean ground beef

1 can (16 oz) chili beans

1 can (8 oz) tomato sauce

1 can (15 oz) diced tomatoes

1 envelope low sodium taco seasoning

1 cup shredded cheddar cheese (2% fat kind)

3 1/2 cups corn chips (Fritos)

1 1/4 cup fat free sour cream

Directions:

Cook ground beef until meat is browned; drain. Stir in beans, tomato sauce, diced tomatoes, taco 

seasoning mix and 1/4 c. of cheese. Sprinkle 1 cup corn chips in bottom of 8x8 baking dish. Cover with chili.

 Bake at 350 for 20 minutes. Spread sour cream over chili. Top with remaining corn chips and cheese. 

Bake 4-5 minutes longer.

Makes 6 to 8 servings

Oven Baked Tacos

Oven Baked Tacos

Oven Baked Tacos!

Brown your ground beef and drain completely - then add refried beans, taco seasoning and about half  

a can of tomato sauce. Mix together and scoop into taco shells, (stand them up in a casserole dish).

Sprinkle the cheese on top and bake at 375 for 10 minutes!!!!!! 

Tomato Basil Pasta

Tomato Basil Pasta

Tomato Basil Pasta! - No Straining, just Stirring 

Throw it all in the pot, INCLUDING the uncooked Pasta, and cook! - Bring it to a boil, then reduce to a simmer. The starch leaches out of the pasta and makes a rich, warm sauce for the noodles. The other ingredients cook right along with the pasta

Ingredients

12 ounces pasta (I used Linguine)
1 can (15 ounces) diced tomatoes with liquid ( I used zesty red pepper flavor)
1 large sweet onion, cut in julienne strips
4 cloves garlic, thinly sliced
1/2 teaspoon red pepper flakes
2 teaspoons dried oregano leaves
2 large sprigs basil, chopped
4 1/2 cups vegetable broth (regular broth and NOT low sodium)
2 tablespoons extra virgin olive oil
Parmesan cheese for garnish

Directions

Place pasta, tomatoes, onion, garlic, basil, in a large stock pot. Pour in vegetable broth. Sprinkle on top the pepper flakes and oregano. Drizzle top with oil.

Cover pot and bring to a boil. Reduce to a low simmer and keep covered and cook for about 10 minutes, stirring every 2 minutes or so. Cook until almost all liquid has evaporated – I left about an inch of liquid in the bottom of the pot – but you can reduce as desired .

Season to taste with salt and pepper , stirring pasta several times to distribute the liquid in the bottom of the pot. Serve garnished with Parmesan cheese. 

** It is difficult to give credit to the sources of some recipes that I come across, as some are shared with me without the sources being credited. **