Spinach Lasagna Roll Ups

Recipe from:  The Daily Dish

Ingredients:

- 10 lasagna noodles, cooked

- 10 oz of frozen spinach, thawed and squeezed dry with a paper towel

- 1 (15 oz) container of part skim ricotta (I used the Sorrento brand)

- 1/2 cup grated Parmesan cheese

- 1 egg

- Salt & pepper to taste

- 1 (32 oz) jar of tomato sauce, for topping

- 10 tbsp of part skim shredded Mozzarella, for topping

-1 lb. spicy Italian sausage 

Method: 

1. Preheat the oven to 350 degrees.

2.  Cook lasagna noodles and brown sausage

3. Take a 9 x 13 baking dish and place 1 cup of tomato sauce at the bottom. Spread the sauce around evenly.  

4. In a large mixing bowl, combine the spinach, ricotta, Parmesan cheese, egg, salt, and pepper all together. 

5. Lay a piece of wax paper out on the counter and lay out the cooked lasagna noodles (making sure they are dry).  

6. Take 2 tbsp of the ricotta mixture and spread evenly across the noodle. 

7. Starting from one side, roll the noodle carefully and place the seam side down onto the baking dish.

8. Repeat this process with the remaining noodles. 

9. Place about 1/4 of a cup of sauce over each noodle in the baking dish (or until the top of the noodle is covered in sauce). 

10. Then also top each roll up with 1 tbsp of the shredded mozzarella. 

11. Cover the baking dish with tin foil and bake for 40 minutes (or until the cheese melts). 

**We loved this recipe.  It was so yummy!  Fred even requested that it be put "in the rotation".  I served it with salad and bread. 

Italian Pork Chops

Ingredients:

Boneless pork chops

1 family sized can of Campbell's tomato soup

1 can diced tomatoes (drained)

1 tbsp. oregano
1/2 tbsp. Italian seasoning (can omit)

1 garlic clove

salt and pepper to taste

Directions:

Place all ingredients into a slow cooker and cook on low for 6-8 hours. 

*I even put my pork chops in frozen and they were still ready. We also like to use some of the remaining sauce on our pork chops and rice.  Yummy!!

The Columbia’s Original “1905” Salad

Recipe from:  Columbia Restaurant

Ingredients:

4 cups iceberg lettuce, broken into 1 1/2" × 1 1/2" pieces

1 ripe tomato, cut into eighths

1/2 cup baked ham, julienned 2" × ⅛" (may substitute turkey or shrimp)

1/2 cup Swiss cheese, julienne 2" × ⅛"

1/2 cup pimiento-stuffed green Spanish olives

2 cups “1905” Dressing (see recipe below)

1/2 cup Romano cheese, grated

2 tablespoons Lea & Perrins Worcestershire Sauce®

1 lemon

Preparation:

Combine lettuce, tomato, ham, Swiss cheese, and olives in a large salad bowl. Before serving, add “1905” Dressing, Romano cheese, Worcestershire, and the juice of 1 lemon. Toss well and serve immediately. Makes 2 full salads or 4 side salads.

“1905” Dressing Ingredients:

1/2 cup extra-virgin Spanish olive oil

4 garlic cloves, minced

2 teaspoons dried oregano

⅛ cup white wine vinegar

Salt and pepper to taste

Salad Dressing Preparation:

Mix olive oil, garlic, and oregano in a bowl with a wire whisk. Stir in vinegar, gradually beating to form an emulsion, and then season with salt and pepper. For best results, prepare 1 to 2 days in advance and refrigerate.

**AMAZING!  This salad comes from my favorite restaurant in the Tampa Bay area.  It tasted just like it does in the restaurant.  I am so happy that now I can have it whenever I want it.  

Brown Sugar and Balsamic Glazed Chicken

Recipe adapted from: C+C Marriage Factory

Ingredients:

1 (2 pound) boneless pork tenderloin (or chicken)

1 teaspoon ground sage

1/2 teaspoon salt

1/4 teaspoon pepper

1 clove garlic, crushed

1/2 cup water

Glaze:

1/2 cup brown sugar

1 tablespoon cornstarch

1/4 cup balsamic vinegar

1/2 cup water

2 tablespoons soy sauce

Directions:

Combine sage, salt, pepper and garlic. Rub over roast/chicken. Place in slow cooker with 1/2 cup water. Cook on low for 6-8 hours. About 1 hour before roast is done, combine ingredients for glaze in small sauce pan. Heat and stir until mixture thickens. Brush roast/chicken with glaze 2 or 3 times during the last hour of cooking. Serve with remaining glaze on the side.

**This was a HIT!  I didn't have a pork tenderloin so I improvised with chicken and it was delicious.  We're definitely keeping this recipe.

Buffalo Chicken Baked Pasta

Recipe from: How Sweet It Is

Ingredients:

1 pound pasta (I used orecchiette)

3 boneless, skinless chicken breasts, cooked and cut into chunks (I used our left over shredded buffalo chicken from here)

1 tablespoon butter

1 tablespoon flour

1 1/2 cups milk

4 ounces freshly grated monterey jack cheese

1/3 cup freshly grated sharp cheddar cheese + more for topping

1/3 cup buffalo wing sauce (I used Frank's Red Hot)

1/3 cup panko bread crumbs

salt and pepper to taste

for garnish: 3/4 cup chopped green onions, 1/2 cup fresh cilantro, 1/2 cup gorgonzola cheese, additional buffalo wing sauce

Directions:

1.  Preheat oven to 375 degrees F.

2.  Prepare water for pasta and cook according to directions.

3.  While pasta is cooking, heat a medium saucepan over medium heat. Add the butter, and once it’s melted and bubbly add the flour. Whisk together to create a roux and cook for 1-2 minutes until mixture gets a bit golden in color. Add milk, stir and turn down heat to low. Continue stirring until milk thickens. Add in grated cheeses and continue to stir until mixture is smooth. Stir in buffalo wing sauce. Taste and season with salt and pepper if needed.

4.  Spray a baking dish (9 x 13 is fine, I used a round 4-inch deep dish) with non-stick spray. Add pasta and chicken, then pour cheese sauce over and mix throughly until everything is coated. Sprinkle with additional grated cheese and bread crumbs. Bake for 25 minutes or until cheese is golden brown. Remove from oven and immediately top with gorgonzola, green onions and cilantro. Drizzle with buffalo wing sauce.

Slow Cooker Buffalo Chicken

Recipe from: My Kitchen Apron

Ingredients:

3 lb. bag of frozen chicken breasts

1 bottle Frank's Wings Buffalo Sauce

1 packet Ranch Dip Mix

2 TBSP butter (I left this out)

Directions:

1   Put frozen chicken, wing sauce, and ranch dip mix into slow cooker.

2.  Cook on low at least 6 to 7 hours

3.  Using two forks, shred chicken and return to slow cooker.

4.  Add butter.

5.  Cook on low for an additional hour.

6.  Serve on hoagies.  

**This was delicious.  I have some leftovers and I've been looking for something else to make with it.  It was super easy and we will be having this again.  Enjoy! 

Angel Chicken

Recipe from: CleverlyInspired

 

Ingredients:

4 skinless, boneless chicken breast halves (about 1-1/2 pounds)

1 8-oz. pkg. fresh button mushrooms, quartered

1 6-oz. pkg. fresh shiitake mushrooms, stems removed, caps sliced

1/4 cup butter

1 0.7-oz. pkg. Italian dry salad dressing mix

1 10-3/4-oz. can condensed golden mushroom soup

1/2 cup dry white wine

1/2 of an 8-oz. tub cream cheese spread with chives and onion

Hot cooked rice or angel hair pasta

Directions:

1. Melt butter in a saucepan.

2. Add in Italian dressing packet

3. Stir in soup , wine and cream cheese until it combines and melts

4. Cut up mushrooms

5.  Place mushrooms on the bottom of slow cooker, top with chicken and pour sauce on top.

Cook on low for 5 hours.