Lasagna Roll Ups

This week I decided to try something new! Lasagna Roll Ups! Isn't it funny, you get a new pan and you just want to cook something in it! My sister gave me a few pieces of Rachel Rays Bakeware for Christmas and I LOVE IT, so I thought a new dish in a new pan! We love lasagna and I've been hearing about Lasagna Rolls so my mind got to work and I came up with this dish that turned out to be SOOOO good! My Dad said; "Best lasagna I've ever had!" Got to love Dad's! :) I hope you enjoy it too!

Keep in mind I usually double my recipes so I can make a batch for the freezer or to give to a friend. If you don't want to make this much just cut it in half. This recipe will make about 20-22 rolls.

What You Need
3lb. ground beef
1 (32 oz.) Spaghetti Sauce (I use Prego Mushroom-the large bottle), divided
2 T Onion Onion (cap full)
1 tsp Garlic Garlic (half cap full)
3 tsp Sugar (optional)
2 Eggs slightly beaten
4 cups Mozzarella Cheese, divided
1 1/2 cup Grated Parmesan Cheese, divided
16 oz Cottage Cheese
20 lasagna noodles, cooked, drained

Parchment Paper

You could also add spinach to sneak a veggie in there!

PREHEAT oven to 350°F. Brown meat in skillet on medium-high heat; drain.

MIX to meat, 3/4 Spaghetti Sauce, seasonings, sugar, beaten eggs, 3 cups Mozzarella Cheese, 1 Cup Parmesan Cheese and Cottage Cheese, set to the side.

NOODLES Its important when you cook the noodles you don't over cook them because they will fall apart. Bring water to a rolling boil, add noodles and cook about 7-10 minutes, just until they are pliable. Use a large pan to boil them but because they are long, don't worry about them sticking out, once they get hot they will fall into the water.

Once they have cooked, remove from water and lay them on parchment paper so you can roll them on the paper, then place in pan. Make sure to use tongs, they are HOT! The silicone tipped tongs are the best but if you don't have them just be careful not to rip them. But as you can see by the photo I ripped a few but still used them.

Cover the bottom of your pan with 1 cup spaghetti sauce. Just enough to cover the bottom of the pan.

Spread each noodle with 3 heaping tablespoonfuls of meat mixture, leaving about an inch from the end because when you roll the mixture will spread. Lay them in the pan with seam side down, top with remaining sauce and cheese. Bake 350 for 45 minutes or until hot and bubbly.

These are more of my new dishes! These cuties are going to my Mom so she can enjoy a hot meal two nights this week. I know they will make her super happy! Just wrap with foil, freeze and deliver.

Note about above photo, lay them down and cook with seam side down. I then covered with remaining sauce before topping with cheese. They cook better this way and the tips don't dry out.

These are for my family and my sister came over for dinner too. I thought I made enough for leftovers the next day but once they started eating them, they were gone! Glad I pulled Mom's out first!

Would love to hear how you make your roll ups...my mind is on a roll for different flavors, desserts...etc! ENJOY!

Chicken Quesadillas

The last time I was in need of a quick meal I was in the store and picked up a bag of frozen Chicken Quesadillas. When I cooked them I was sickened at the brown mush that was inside. It was a name brand but nothing I would want to serve my family. So, again I found myself needing a quick and easy meal as we've been on the run all day. So on the menu this evening, homemade Chicken Quesadillas. I love keeping cooked cubed chicken in the freezer for quick meals and today I was glad I could just pull out a bag and have a much better meal for my family. It saved me $20 from getting fast food and much tastier too. Hope you enjoy these!

2lb Cooked Chicken Breast-Seasoned with TS Seasoned Salt
4 c Shredded Cheese any flavor
Bushes Grillin' Beans - I used the Texas Ranchero
10 Four Tortilla Shells
Pam Cooking Spray
Prepared Fiesta Dip

Warm griddle and spray with Pam
Place Tortilla on Griddle
Add toppings in order - cheese, beans, chicken, cheese
Add additional tortilla shell on top and gently push down
Spray tortilla with cooking spray
Flip when both shells are browned slightly
Slice with pizza cutter

Use prepared Fiesta Dip for dipping and....
ENJOY!!

Meatballs

This week I found more ground chuck on clearance so I made another batch of meatballs for my family. The thing I hate about making meatballs is rolling the balls. Yuck! Today I tried using my ice cream scoop and it worked perfectly! I have about three different size scoops and was happy with each size. Today I wanted the larger balls so the normal ice cream scooper was perfect! Yeah, no more slimy hands!! The following recipe made 20 large meatballs which fit perfectly in my slow cooker. Hope you enjoy having slime free hands too!

Ok, so as promised I made the meatballs for the boys for dinner this evening and let me just say YUMMY!!!!!! I am not a big meatball fan so I made these just for the boys and my honey knowing they would love them. I normally do not like them because they have so much filler that just turns my stomach. Not these! They were delicious if I do say so myself! I can't wait for my honey to get home so he can try them. They were super simple to make, below is the recipe if you would like to try them too.

3lb of Lean Ground Beef
3 Eggs
1 package of Crushed Saltine Crackers
3tbsp Onion Onion
3tbsp Garlic Garlic
1tsp Accent
2tsp Creole Seasoning
1 Bottle of Kraft Original BBQ Sauce
1/4 cup Grape Jelly

• Add first seven ingredients in a large bowl and mix well.
• Roll into any size meatballs you desire. (use an ice cream scooper or cookie scoop)
• Place on baking sheet covered with foil. I like to bake mine about 10-15 minutes just to get some of the grease out and to seal the flavors.
• Remove from oven, let cool
• Place in a freezer bag and freeze until ready to use.
• This recipe will make 24 meat balls

How to Prepare

• When ready to use, remove as many as you need out of the freezer bag and place half in your crock pot (frozen is fine). Oh, don't forget your crock pot liner!!!
• Add BBQ sauce and grape jelly in a small mixing bowl, mix well.
• Pour over half of meat balls, add remaining meat balls and top with remaining BBQ sauce.
• This evening I wanted to cook them fast so I cooked them 3 hours on high, but if you're leaving for the day, cook on low. When you get home, remove the lid and it will thicken up and be oh, soooo yummy!

You can find this and many more recipes at Blessed with Grace and Grocery Chart Challenge

Mexican Casserole

I could eat Mexican food everyday, okay maybe not everyday but at least every evening! This recipe came from a cookbook we received when we were married. It was from our church Cook Baptist Church in Ruston, Louisiana. Its one of those recipes that I have changed several times but this is the final recipe that my family loves. When I make it, I always make a double batch. I make one to eat and one to freeze for a later date. Its also a great recipe to make in mini loaf pans. I like to do this too and give a few to my Mom and an elderly couple in our neighborhood. I hope you enjoy it too!

1 pkg Flour or Corn Tortillas (taco size)
2lb Ground Beef (cooked and drained)
1/2 tsp Garlic Powder
1 tsp Chili Powder
1/2 cup Water
2 pkg Taco Seasoning Mix
3/4 cup White Onion (chopped)
1 can Ro-Tel Tomatoes
1 can Pinto Beans (undrained)
1 can Black Beans (undrained)2cups of Cheddar Cheese

Add browned/drained ground beef back to pan, add garlic powder, chili powder, water, taco seasoning, onion, Ro-Tel and beans. Simmer 10 minutes. While mixture is simmering lightly grease a casserole dish and layer with 4-5 tortillas. Add half of ground beef mixture then top with 1 cup of cheese, repeat layering. Top with remaining cheese. Cover and baked 400 degrees for 30 minutes. Remove from oven and let rest 10 minutes.

Note: In this photo I made it in the slow cooker. Just add your slow cooker liner then layer in cooker like you would in baking dish. Top with cheese and slow cook until ready to serve.

Serve on a bed of fresh lettuce, topped with sour cream, salsa, chopped onion and fresh tomatoes. I like to serve with tortilla chips, salsa and a slice of avocado.

Pepper Steak-Slow Cooker

Looking for a good meal for a busy day or a quick Sunday meal? This recipe is great for those days you just need to plug it in a go! It was on our menu this week but did not get to it so we are having it Sunday! I hope you enjoy it as much as we do.

Pepper Steak - Slow Cooker

Ingredients

• 2lb Strip Steak or Stew Meat
• 1/2 cup Soy Sauce
• 2 Garlic Clove, minced
• 2 cup Onion, chopped
• 2 tsp Sugar
• 1/2 tsp Pepper
• 1/2 tsp Ground Ginger
• 3 large Bell Peppers (red, green, yellow)
• 2-16oz can Tomatoes, chopped
• 1 cup Water
• 2tbsp Cornstarch (optional)
• Rice or Noodles

How To Prepare

• Add slow-cooker liner to slow-cooker
• Brown meat and transfer to slow-cooker
• Combine soy sauce, garlic, onion, sugar, pepper and ginger and stir. Pour over meat.
• Cover, cook on low 5-6 hours or until meat is tender.
• Add peppers and tomatoes and cook an hour longer on high, covered. Read Note First before completing this step.

Note: if you like the sauce thick stop and follow the next step

• In a small bowl add 1 cup water with 2 tbsp Cornstarch
• Mix until dissolved
• Slowly, add 1/2 to mixture before you add the peppers and tomatoes
• Mix well
• Check in 15 minutes to see if you need to add the remaining half to make it thicker.

Serve over rice or noodles

What I serve with this recipe...

• California Vegetables
• Bread Stick or Roll
• Fruit Salad

Go here to see other great recipies this week! Enjoy!

Taco Salad

Taco Salad

2lb Lean Ground Beef
2 pkg Taco Seasoning
1/2 cup Catalina Dressing
Chopped Lettuce (we like Romain lettuce)
1 lg - Chopped Tomatoes
1/2 cup - Chopped Onions
1 cup - Shredded Cheese
Sour Cream
Salsa
Doritoes

Brown and drain ground beef. Add taco seasoning and dressing. Simmer 5 minutes. Top on bed of lettuce and add your favorite toppings. Enjoy!

Chicken Spaghetti

I love this recipe! When Mark and I were first married we were on a tight budget and this was created with the left-overs. Its so easy. If you want to freeze it for later date just don't add the cheese. When you thaw it, add the cheese and its even better the second time around. This recipe is for one batch so if making two just double. This will make a large serving in a 9x13 baking dish. Great for a potluck meal and great to fix the night before then a meal is ready for the next day. Although you can place this in the oven I like to layer with cheese in my slow-cooker. I hope you enjoy it as much as we do!

Ingredients

• 2lb Boneless Chicken Breast, cooked & chopped


• 2 tsp Seasoned Salt


• 16oz Spaghetti Noodles, cooked & drained


• 4 Chicken Bouillon Cubes


• 1 Green Pepper, chopped


• 1 med Onion, chopped


• 1 tsp Onion Onion


• 1/2 tsp Garlic Garlic


• 1 cup Celery, chopped


• 1 cup Carrots, chopped


• 1 large can of Cream of Mushroom Soup


• 2 small cans Cream of Celery


• 1 jar Pimentos (optional)


• 2 cups Grated Sharp Cheddar Cheese

How to Prepare...

• Saute green peppers, onion, pimentos and celery with 1 bouillon cube until tender. After tender add soups and mix well. Set to the side.


• Cook chicken until tender. I like to season mine with seasoned salt for flavoring. Cut into bite size peaces.


• Cook spaghetti with remaining bouillon cubes. Don't cook all the way because it will continue to cook in the oven or crock-pot. Drain but save 1/2 cup liquid. Add spaghetti to large mixing bowl.


• In small bowl add soup mixture and chicken broth and mix well


• Add to spaghetti noodles and mix together.


• Sprinkle cheese on top.


• Pour into buttered baking dish.


• Bake 350 degrees for 30-40 minutes until cheese is melted and hot.


• You can also place this in your crock-pot, cook on low for 4-6 hours. Don't forget your slow-cooker liner for easy clean up!

What I Like To Serve With It...

• Steamed Broccoli


• Garlic Bread

Check out more great recipies at Blessed with Grace & Simply Sugar and Gluten-Free

Impossible Cheeseburger Pie

Impossible Cheeseburger Pie



1 lb. hamburger

1 med. onion

1/2 tsp. salt

1 c. milk

1 c. Bisquick

2 eggs

1 can tomatoes, drained

2 c. shredded cheese (divided)



Brown hamburger and onions together, put in a greased 9"x9" pan. Combine the milk, Bisquick, 1 cup cheese and eggs together; pour over the hamburger. Bake at 400 degrees for 25 minutes. Add tomatoes and remaining cheese and bake 10 minutes longer or until knife inserted in middle comes out clean.

Chicken Lo Mein

Ingredients

• 1 lb Spaghetti
• 1/2 cup Kraft Asian Toasted Sesame Dressing
• 1lb, boneless skinless Chicken Breast, cut into chunks
• 2 cloves Garlic, minced
• 1 Green Bell Pepper, sliced
• 1 Red Bell Pepper, sliced
• 1 Orange or Yellow Bell Pepper, sliced
• 1 small Onion, sliced
• 1 cup Chicken Broth
• 2 tbsp Peanut Butter
• 1/2 cup Soy Sauce
• 2 tbsp Cilantro, chopped
• 4 tbsp Cocktail Peanuts

How To Make

• Cook spaghetti in large saucepan as directed on package
• Heat dressing in large nonstick skillet, add chicken and garlic. Stir until chicken is no longer pink.
• Add peppers, onion, peanut butter and broth.
• Stir-fry until vegetables are tender
• Drain spaghetti and return to pan. Add chicken mixture and mix well.
• Spoon onto platter sprinkle with cilantro and nuts

Red Beans & Rice

Red Beans & Rice Southern Style

When I was about 16 my parents went on a trip for two weeks leaving me, my sister (12) and my brother (15) home alone! We could not wait for them to pull out of the driveway! We had a great time but when I look back I am not sure what we did other then shopping, staying up late and going to church! Yep, we were real wild kids! I guess that's why they felt they could leave us alone! While they were away they sent us a post card with this recipe. Living in Louisiana you would think we would eat cajun food often. Nope! My parents were from the mid-west so Cajun cookin was not on the menu. Once we tried the recipe it became my favorite and I still used it today. I made it this week and the pot is empty! Its a cheap and easy meal but you need to plan to be home for a few hours to simmer the beans. I let my beans simmer all day and continue to add seasoning as needed so the flavor is sure to pop.

This is a great recipe to cook on Saturday and enjoy on Sunday! Let me know if you try it!


1lb Small Dark Red Beans
1/4 cup Chopped Parsley
1 Large Onion
1/2 tsp. Basil
1 Cup Chopped Green Onions
2 Bay Leaves
1/4 Cup Chopped Bell Pepper
Salt & Cayenne Pepper (to taste)
1 pkg Smoked Sausage cut into bite size pieces


Place beans in a large pot with enough wather to cover, bring to a rolling boil. Boil for 15 minutes. Cover and let soak overnight. In the morning, bring to another rolling boil, add the next seven ingredients (not sausage), let simmer uncovered for at least 3 hours. Add cold water as needed as well as salt and cayenne. In last hour of cooking add sausage. Remove bay leaves before serving. Serve over fluffy rice with a slice of corn bread! Enjoy!