Thursday, April 25, 2013

Chicken and Cheese Lasagna Roll-Ups ~ by Sarah

This is a Pinterest recipe I came across, but I modified it some.  Very easy and very delicious!  I definitely recommend!
3 cups chopped cooked chicken (I boiled three chicken breasts and chopped them up)
1/4 cup milk
1/8 teaspoon white pepper (I used black)
1 cup Ricotta cheese
1/4 cup crumbled feta cheese
1/4 cup grated Parmesan cheese
8 lasagna noodles, cooked and drained
2 cups marinara sauce (I think Barilla is the best...)

My additions:
fresh basil, chopped
mozzarella, shredded

In medium bowl, combine chicken, cheeses, milk, and pepper. Spread 1/2 cup mixture on each lasagna noodle; roll jelly-roll fashion. In a 13x9-inch baking dish, spread 1 cup spaghetti sauce. Arrange lasagna rolls, seam-side down in sauce in baking dish. Top with remaining spaghetti sauce. Cover. Bake at 375 degrees F for 30 minutes or until hot.

My modifications:
I warmed up the marinara sauce in a pan and added the fresh basil and let it simmer for a few minutes to get the herb's flavors.

I also baked it (covered) for about 25 minutes, then took off the foil, added the mozzarella, then cooked it until the cheese was bubbly.

Not my picture and not the picture from the website where I got the recipe, but it looks very similar!

Wednesday, April 3, 2013

Tator Tot Bake ~ by Sarah

A Facebook friend shared this recipe on my news feed and I thought it looked good, so I made it the next day.  It is delicious!  And even better the next day!  Easy, too!

1 lb. ground beef
1 small onion (diced) (I used green onions, instead.)
1 garlic clove (minced)
1 small can black olives (sliced)
1 (1 ounce) package taco seasoning mix
1 (16 ounce) bag frozen corn
1 (4 ounce) can green chilies (diced and drained)
1 (12 ounce) can black beans (drained and rinsed)
1 (16 ounce) bag shredded Mexican cheese blend (I shredded my own jack and cheddar because I think bagged cheese is just not as good.)
1 (16 ounce) package frozen tater tots
1 (10.5 ounce fluid ounce) can enchilada sauce
Step 1: Preheat the oven to 375 degrees. Spray a 9×13 inch baking dish with cooking spray. Heat a skillet to medium high heat. Add ground beef, garlic, and onion and cook while breaking the meat apart with a spoon or spatula until the ground beef is completely browned. Drain off any excess fat. Add taco seasoning mix, green chilies, frozen corn, and black beans to the ground beef. Cook until heated through.
Step 2: In a large bowl combine ground beef mixture, ¾ of the Mexican cheese blend, and all of the tater tots. Stir well to combine.
Step 3: Pour about 1/3 of the enchilada sauce into the bottom of the prepared baking dish. Add the tater tot mixture to the baking dish and lightly pat the mixture down into a solid, even layer. Pour the remaining enchilada sauce over the tater tots.
Step 4: Place into the oven and bake at 375 degrees for 40 minutes. During the last few minutes of baking, top the casserole with the remaining Mexican cheese blend and the sliced black olives. Return to the oven and bake until the cheese is melted and bubbly.

(Not my picture...)