Lasagna Rolls

There are several things that I love love love about this meal...

1. Its easy to pare down for a small group. You can easily make this for 1-2 people. Great for when you want lasagna but don't want to make a huge pan. Think of these like individual lasagnas.

2. They are easy to make

3. They taste great

4. You can just as easily make this vegetarian and you can mix and match toppings and fillings- whatever you want to dress it up. Leave out the spinach, leave out the meat.. it all works and comes out great.



Ingredients
1 (15-ounce) container whole milk ricotta cheese
1 lb ground turkey or beef (browned) (leave out for a vegetarian meal)
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1 cup plus 2 tablespoons grated Parmesan
1 large egg, beaten to blend
3/4 teaspoon salt, plus more for salting water
1/2 teaspoon freshly ground black pepper
1 to 2 tablespoons olive oil
12 uncooked lasagna noodles
2 cups marinara sauce
1 cup shredded mozzarella (about 4 ounces)

Preheat the oven to 450 degrees F.

Stir the ricotta, spinach, 1 cup parmesan, egg, salt and pepper in a bowl until blended

Add oil to boiling salted water and cook the noodles until al dente.

Lay out on a baking sheet so they don't stick

Combine the meat and the marinara sauce and pour some in the bottom of the pan

Spread the ricotta mixture on top the the noodle and then roll

Place into pan. Continue until all of them are done and in the pan

Cover with the rest of the sauce and put cheese on top

Cover with foil

Bake in oven about 25 to 30 minutes.


Recipe courtesy Giada De Laurentiis

Pioneer Woman's Chicken Scallopine

I have to say out of all the recipes I've tried recently this is the only one I've made twice in two weeks. This picture is from my second attempt where I forgot to put parsley in. Either way it was still good. Lick my plate good.

This is definetly something that is going to be a regular around our house.



Pioneer Woman's Chicken Scallopine

1 pound linguine
6 boneless, skinless, trimmed chicken breasts
Flour
Salt & Pepper
2 tablespoons olive oil
4 tablespoons butter
12 ounces white mushrooms, sliced thin
1 cup dry white wine
Chicken broth (optional)
1 lemon
1/2 cup heavy cream (can use half & half)
1 heaping tablespoon capers
chopped fresh Italian parsley

Cook pasta according to package directions.
Flatten chicken breasts to uniform thickness. Salt and pepper both sides, then dredge in flour.
Heat butter and olive oil in a large skillet over medium heat. Fry chicken breasts until golden brown. Remove to a plate and set aside.
Throw mushrooms into the pan and stir. Immediately pour in wine, then squeeze juice of 1/2 to 1 lemon. Stir to deglaze the pan, then cook vigorously for 1 minute, until sauce reduces.
Pour in cream and stir, then add capers and parsley and stir. Turn off heat. Stir and add salt and pepper to taste. Don’t undersalt!
Place pasta and chicken on a platter and top with every last drop of sauce. Generously sprinkle Parmesan Cheese over the top.

Quick Way to Spice up your morning oatmeal

Add a spoonful or two of pureed pumpkin or pumpkin pie mix (whichever you prefer) to your morning oatmeal and stir. Pumpkin is very high in fiber and potassium.

Some of my other favorite oatmeal mix ins: dried cranberries, cinnamon, brown sugar, almond, walnuts, berries, apples, bananas and peanut butter.

Did I miss anything else?

Veggie Stirfry

Veggie Stir-Fry
sliced veggies whatever you want
1/2 cup of soy sauce
1/2 cup of teriyaki sauce
sprinkle of sesame seeds
1 teaspoon of minced ginger
1 tablespoon of pineapple juice (or more depending on how sweet you want it)
cooked rice

* Combine all ingredients in pan except for rice and sesame seeds and stir fry until cooked
* About 1 minute to go add seeds to pan
* Pour mixture over rice and enjoy

Baked Turkey Ziti

Baked Ziti
1 lb. ground turkey
1 package penne pasta
1 can of stewed tomatoes
1 jar of spaghetti sauce (your choice)
1 tsp italian seasoning
3 cups of shredded cheese - mozzarella and asiago cheese

* preheat oven to 375
* boil pasta and set aside
* brown turkey and add tomatoes, sauce and seasoning
* mix pasta and sauce together
* Layer in pan with cheese
* Bake 20 minutes until cheese is melted and bubbly

Spicy Bean Dip

Spicy Bean Dip
1 can (16 oz) refried beans
1 cup shredded Cheddar cheese
1/2 cup Old El Paso Taco Sauce (I used hot, you can use whatever you want)
1 can (4 oz) chopped green chilies
1/4 cup chopped onion
1 1/2 tsp chili powder
1/8 tsp ground cumin

* In a saucepan combine all ingredients except cheese
* Stir until mixture is smooth (about 5 minutes)
* Remove from pan and immediately put cheese on top so it will melt.

Chipotle Marinaded Steaks

• 
  Chipotle Marinade
  1 small can of chipotle chiles in adobo
  2 tablespoons of adobo sauce
  5 garlic cloves, minced
  1 small orange zested
  3/4 cup orange juice
  1/4 cup lime juice
  2 tablespoons of red wine vinegar
  1 tablespoon of tomato puree
  1 teaspoon dried oregano
  1 teaspoon ground cumin
  1 teaspoon ground pepper
  
  
  Put all ingredients into a blender or food processor until smooth
  Pour over steak and marinade for 1 to 2 hours.
  
  We served this with pico de gallo on top,pinto beans and hot tortillas on the side.
  You can use more or less peppers to adjust the heat. A full can of chiles is really spicy.
•