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

Ingredients:

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

Directions:

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.

Ingredients:
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

Directions:

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.