Friday, May 20, 2011

Spinach Lasagna Rolls

I got this recipe from Good Things Utah  (click on Good Things Utah for the recipe)from their guest Kat Peterson.  They were super easy to make and my boys and the neighbor girls ate spinach and didn't even realize it!!  This recipe makes a big batch so if you have a small group you are feeding you can freeze some of them.

Now that I made this recipe several times I have made a few variations they are listed in red.

1 lb Lasagna Noodles (Boiled in salty water for 8 minutes)
2 Jars (24 oz) Spaghetti Sauce I only use 1 large jar and I pour a thin layer of sauce on the bottom of the pan
1 lb Turkey Sausage I lightly season my turkey with seasoning salt
1 Onion
1 15 oz Ricotta Cheese
2 Eggs
2 Packages Frozen Chopped Spinach (Thaw and squeeze out as much liquid as possible. Chop) I don't like the taste of frozen spinach I use fresh it works perfect
6 Tbsp. Fresh Italian Parsley (divided) I only use about 1-2 T in the mixture and I don't put any on the top
1 tsp. Dried Basil
1 tsp. Dried Oregano
4 cup Mozzarella Cheese (1 lb) (reserve ½ C for the top)I have been using an Italian cheese mix
1 cup Parmesan Cheese (reserve ¼ C for top after baking)

Cook pasta in a large pot of heavily salted water for 8 minutes. Drain noodles and set aside.
Brown the turkey sausage in a skillet over medium/high heat with one chopped onion and cook until the onion is translucent. Let this mixture cool slightly.
In a large mixing bowl, combine the meat mixture with the rest of the ingredients except for the sauce. Place a large handful (about ¼ cup) of the mixture on one end of a lasagna noodle and roll the noodle up. Place in a greased baking dish and cover with your favorite jar of sauce. Makes 2 8X8 baking dishes with approximately 9 rolls each. (These can be covered and frozen at this stage)
Bake covered with foil for 30-45 minutes. (Baking time will double if frozen) Remove the foil and bake uncovered for 10 minutes. Let stand with loose foil for 15 minutes before serving. Sprinkle with remaining parmesan cheese and parsley.

Thursday, May 19, 2011

Chicken Pasta Salad

6 oz Rotel Pasta
1/2 c. sunflower seeds
1/2 c. oil
1/3 c. soy sauce
1/3 c. vinegar
3 T. sugar
1/4 t. salt and pepper

Cook pasta.  Mix dressing and add to pasta with 3 c. shredded chicken.  Marinate all together overnight.  Just before serving add spinach pieces and chopped green onions.

Flank Steak Salad and Dressing


1/2 c. honey
1/2 c. soy sauce
1/2 c. red wine
3 cloves of garlice minced
1/4 t. rosemary
1/4 t. chili powder
1/2 t. pepper

Mix all ingredients and marinate over night and grill to desired doness.

Salad Ingredients

Romaine Lettuce
Red Onion
Blu or Feta Cheese


Juice from 1 lemon
3 cloves of garlic crushed
1/4 to 1/2 c. oil
1 t. salt
1/2 t pepper

Mix juice, garlic, salt and pepper while adding oil.   Beat with whisk briskly.  Cover and put in fridge for at least 3 hours.

Spaghetti Carbonara

Cook 1/2 lb bacon cut in small pieces and set aside.

Herb Marinade

1 clove of garlic
3T olive oil
1 1/2 t basil
1 t. oregano

Cook on low heat.

add 1/2- 3/4 cup of chopped onion

add 1/4 c. cooking wine
salt and pepper to taste
add 1/2 to a full pint of heavy cream

Pour cream into marinade and cook for about 10-15 minutes on medium until you see small bubbles turn to warm and add bacon into the sauce.   Pour sauce over thin spaghetti noodles and toss then serve.

Buttermilk Ranch Dressing/Barbecue Ranch Dressing

This recipe is from Our Best Bites

1 cup mayonnaise
2/3 c buttermilk
1/4 t white vinegar
1 t parsley
1/8 t. dill
1/4 t. garlic powder
1/4 t onion powder
11/2 t dried chives
1/8 t. black pepper
1/4 t. seasoned salt
1/8 t. dry mustard

Whisk together the mayonnaise and buttermilk until the mixture is lump free. Whisk remaining ingredients. For best results, refrigerate for at least 4 hours before serving.

Variation:   For barbecue ranch dressing add 1-2 T barbecue sauce.