Spinach Lasagna Rolls

Tonight we tried this yummy new recipe and TRENT even "liked" it! If you know how picky Trent is, then you know that is saying a lot!! (He liked it more than his salad, anyway.) I got it from a blog that I follow -


Christy, the author of the blog, was a friend of Rachel's in our ward growing up.

We tried it with the optional chicken and I liked it, but Ray thinks he would have liked it better without. I guess lasagna and chicken don't go together for him. Also, it seemed like adding the chicken made the filling go farther. I had enough left over to do one more noodle. I hope you enjoy them as much as we did!

Spinach Lasagna Rolls

9 lasagna noodles, cooked
1 (10 ounce) package frozen chopped spinach, thawed and completely drained
1 (15 ounce) container fat free ricotta cheese
1/2 cup grated Parmesan cheese
1 egg
1/2 teaspoon minced garlic
1/2 teaspoon dried Italian seasonings
salt and fresh pepper
(optional) 1 chicken breast, cooked and diced
32 oz tomato sauce (I used spaghetti sauce)
9 Tablespoons part skim mozzarella cheese, shredded

Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take 1/3 cup of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 9 rolls. To serve, ladle a little sauce on the plate and top with lasagna roll.

Chocolate, Bannana, Peanut Buttery Goodness

This is my new favorite treat.  Seriously...I ate it three days in a row!  It would have been more if I didn't run out of Almond Milk.  (I can't E dairy because E doesn't like it.) 

1 cup milk
1/3 cup peanut butter
1 bannana
2 T chocolate syrup
2 cups ice

Put all ingredients in a blender and blend.   


Mexican Chicken Soup

1 small onion, chopped
1 can of chopped green chilies
2 garlic cloves, crushed
2 TBSP oil
1 28oz. can crushed tomatoes
3 cups of tomato juice
1 ½ cups of water
1 8oz. can of beef broth
1 8oz. can sweet corn
1 8oz. can black or pinto beans
1 tsp cumin
1 tsp chili powder
1 tsp Worcestershire sauce
4 chicken breasts

Serve with optional items:
Green onions
Tortilla chips
Green onions
Cheddar cheese

Sauté onion, green chilies, garlic and oil together on stove. Once sautéed, add ALL ingredients into the crockpot. Cook on high until chicken breasts are cooked (the time will vary depending on if the chicken was frozen or not). Remove chicken, shred, and add back into soup. You can add more beans, corn, or other items as desired to make heartier. Serve with sour cream, cheddar cheese, green onions, or chips.

Best Sugar Cookies Ever

I seriously have never had sugar cookies as good as these.  They are so soft and moist.  For St. Patrick's Day I colored them green.

2 cups sugar
1 cup butter 2-3 eggs
1 cup sour cream
1 tsp. baking soda
1 tsp. vanilla
2 tsp. baking powder
1 tsp. salt
6-7 cups flour

Mix baking soda into sour cream and set aside.  Cream butter and sugar, add eggs and cream together. Add remaining ingredients one at a time, beginning with sour cream mixture and ending with flour.  Bake at 350 degrees for 7-9 minutes.


Summer Cooler Green Smoothie

Michael and I have been hearing a lot about green smoothies so we decided to try them.  I have one word for this recipe...DELICIOUS!  Seriously it is so good and you would NEVER know there was this much spinach in it.  Maybe a good way to get little kids to eat more veggies. 

1 cup green grapes
1 large slice of pineapple
1 slice of lime (with peel)
3 large handful of spinach
1/4 of an apple
1/2 banana
1 tsp. Agave nectar or honey
1 1/2 cups of ice
A little water if you want it more like a drink or not if you like it like a smoothie.  


Better than Chili's Cheesy Chicken Enchilada Soup

This one is for you Marissa!   Hope this satisfies your craving.  It really is so good!  

1 Tbsp. Vegetable oil
1 lb. chicken breast fillet
½ cup diced onion
1 clove garlic, pressed
4 cups chicken broth
1 cup masa harina (corn flour)
3 cups water
1 cup enchilada sauce
16 oz. velveeta
½-1 tsp. salt
1 tsp. chili powder
½ tsp. cumin
Garnish: shredded cheddar cheese, corn tortilla chips, pico de gallo, corn, black beans

Add 1 Tbsp. of oil to a large pot over medium heat. Add chicken breasts to pot and brown for 4-5 minutes per side, shred, and set chicken aside.
Add onions and garlic to pot and sauté over medium heat for about 2 minutes, or until onions begin to become translucent. Add chicken broth.
Combine corn flour with 2 cups of water in a medium bowl and whisk until well blended. Add mixture to pot with onions, garlic, and broth. Add remaining 1 cup water, enchilada sauce, cheese, and spices to pot and bring to a boil. (Stir frequently, it scorches easily)
Add chicken to the pot. Reduce heat and simmer soup for 30-40 minutes or until thick.