I have a co-worker/friend that has been giving me several ideas for dinner. She makes them and shares them with me. I’ve asked her many times to take photos and give me her directions so she can be a guest blogger. But she is either blog shy or she really does forget to do so. Maybe she can see this and leave a comment!! Right Heidi!!
- 1 Tbsp butter
- 1 Tbsp flour
- 1 cup milk
- 1 cup shredded chicken
- 1 15 oz container of ricotta cheese (I used low-fat) (I used cottage cheese instead – some aren’t ricotta cheese fans)
- 1/2 cup homemade or store-bought pesto sauce
- 6 lasagna noodles, cooked and drained
- 1 cup of your favorite chunky marinara sauce, divided
- 1/2 cup shredded mozzarella cheese, divided
- Preheat oven to 375.
- Melt butter over medium-high heat.
- Add flour and stir until mixed. Let cook for a minute.
- Stream in the milk, whisking until completely smooth.
- Add salt and pepper, and then cook until thickened.
- Place 1/4 cup of white sauce in the bottom of an 8×8 pan.
- In a bowl, stir together the chicken, ricotta, 1/4 cup mozzarella, pesto, salt, and pepper.
- Spread ~1/3 cup of the ricotta mixture over each lasagna noodle and roll up. Place the roll in the prepared pan.
- Repeat for the remaining noodles.
- Spoon the remaining white sauce over the lasagna rolls.
- Spoon the red sauce over the lasagna rolls and top with remaining mozzarella cheese.
- Bake for ~30 minutes, until hot, bubble, and the cheese begins to brown.
These were really good. We all really liked these. I made 8 of them because I thought the kids might eat two. They didn’t. I should have made more of the white sauce to spread through my bigger pan. Maybe next time!! Great pasta dinner. The pesto was amazing.
Stop by Jason and Shawnda’s site. This isn’t the first recipe I’ve gotten from them.
Yields: 6 servings
Adapted from Sargento
Estimated time: 45 minutes
Jason and Shawnda
Per Jason and Shawda: This post was sponsored by Sargento Cheese. I was compensated for the ingredients used and my time. As always, all opinions are expressed are ours.
Patricia – Two Girls Cooking
There was a time that we had pizza every Friday night. So much so that when I would make out our weekly menu, Caleb would always say that Tacos are Thursdays and pizza if Friday dinner.
For some reason we got away from the pizza night. But pizza is one of Caleb’s favorite things to eat.
When I found this recipe I thought to myself, if I tell him it’s pizza, which it really is, he’ll like it. It may look a little different, but it is called “pizza”.
This was messy and fun to make. I didn’t have an oven safe pan so I used a glass baking dish instead. I was going to wrap tin foil around the handle, but thought better be safe than sorry!
- 2 containers refrigerated biscuit dough, 6 biscuits each (I used Pillsbury)
- 1 jar pizza sauce
- 2 cups shredded mozzarella cheese, divided (I used fat free)
- 1 cup pepperoni (or other favorite toppings) (I used Canadian bacon)
- 5 fresh basil leaves (forgot basil at the store so I used dried)
Preparation: Preheat oven as per directions on dough. With a sharp knife, divide each biscuit into 4. In a large bowl, combine diced biscuit dough, sauce, 1 1/2 cups cheese and toppings. Stir to combine.
Pour mixture into greased oven safe skillet or 9×13 baking pan. Chiffonade the basil and sprinkle on top along with remaining cheese. Bake according to directions on dough, checking to make sure dough is cooked through and cheese is bubbling (I always bake mine for an additional 5 minutes. Let cool 5 minutes before serving.
I think the best part of cooking dinner is that you include the kids with what you’re making. They love to be a part of what they eat. And it makes them feel proud!
When this came out of the oven, Brooklyn actually asked why it looked so “bubbly”. Caleb said this sure doesn’t look like pizza, but they both ate it and they both asked for more!
Have a great week. Enjoy!
Patricia – Two Girls Cooking
Pass the Sushi
I made these chicken roll ups for dinner last night and they were pretty good. Of course cheese mixed with just about anything is good in my book.
The site that I found this on boiled the chicken, but I baked mine instead. I thought about grilling them but I was in a bit of a rush yesterday and just decided to use the oven (sure the grill would have been faster).
The kids seemed to like it. That is until I saw Brooklyn’s plate and she had all the insides pulled out and just ate the breading. Ok, fine. But all in all they good and I’d make these again. I didn’t have any side dish with these and they could probably do as an appetizer too, but either way, you’re sure to enjoy.
Here’s what you need:
- 1 pkg cream cheese (8oz) – I used fat free
- 1 pkg crescent rolls (6 ct) – I doubled my recipe and used fat free
- 2 shredded cooked chicken breasts
- 1.5 C grated cheddar cheese (I used fat free mozzarella cheese)
- 1 C grated Monterey Jack
- 1/4 t salt
- 1/4 t pepper
- bread crumbs – I used Italian flavor
- 1/4 stick melted butter
- Here’s what you do:
Combine chicken, cheeses, salt and pepper. Spoon onto crescents. Roll them up making sure they are sealed around the chicken mixture. Brush tops with butter and sprinkle with bread crumbs. Bake at 350 for 20-25 minutes. To reheat, just place in a 325 degree oven for 15 minutes.
I am having fun finding and trying new things.
However, I am now on a journey to find recipes with no sugar or low sugar. Thanks to my mom who had me watch 60 Minutes last week to see what sugar does to the body. While watching I’m trying to avoid eye contact with the bag of Nerds Jelly Beans!
Anyone have any good ideas for that, please let me know.
So far I have a couple in mind for next week.
Patricia – Two Girls Cooking
Jenna’s Journey Blog
I’ve been making homemade pizza lately because it’s one of the things I’ve been craving, but it’s much healthier to make it myself. I’ve been playing with different dough recipes and so far this one’s my favorite.
It makes a thin crust that is crisp on the outside, but still has some chewy on the inside. The whole wheat flour gives the dough more flavor than a white pizza dough. It uses a quick rise yeast, so I can pull it together last minute. But if you like, you can make the dough ahead and store in a plastic bag coated with cooking spray in the refrigerator for up to 2 days. Bring to room temperature before using.
3/4 cup whole-wheat flour
3/4 cup all-purpose flour
1 package quick-rising yeast
3/4 tsp salt
1/4 tsp sugar
1/2-2/3 cup hot water (120-130°F)
2 tsp extra-virgin olive oil
(Makes 12 oz of dough)
Combine flours, yeast, salt and sugar in a food processor or stand mixer; mix to combine. Combine hot water and oil in a measuring cup. With the mixer running, gradually pour in enough of the hot liquid until the mixture forms a sticky ball. The dough should be pretty soft. If it seems dry, add 1 to 2 tablespoons warm water; if it’s too sticky, add 1 to 2 tablespoons flour. Mix until the dough forms a ball, then mix for 1 minute to knead.
Transfer the dough to a lightly floured surface. Coat a sheet of plastic wrap with cooking spray and place it, sprayed-side down, over the dough. Let the dough rest for 10 to 20 minutes before rolling.
Place a pizza stone or inverted baking sheet on the lowest oven rack; preheat oven to 500°F or highest setting. Roll (about a 13-inch circle) and top the pizza as desired and bake the pizza until the bottom is crisp and golden, 10 to 14 minutes.
I’ve also been playing with different toppings. My new favorite thing to put on my pizza is caramelized onion. Regular chopped onion is good too, but that extra sweetness and tenderness they get when you brown them first just makes it so much better! For this one I put:
1-2 tbsp olive oil
1 sliced tomato
a handful of fresh chopped basil
1 thinly sliced onion sauteed with
2 cloves garlic
1/3 small can of black olives
fresh mozzarella cheese, thinly sliced
shredded parmesan cheese
Now that I found a dough that I like I think I will have to play with it a bit, maybe add some herbs or garlic to the crust. And of course try some different toppings! What do you like on your pizza?
I’ve been seeing commercials for this mozzarella cheese that comes in a sheet, and thought that was just waiting for me to get creative. I also have a cherry tomato plant that is going crazy right now, so I wanted to incorporate them as well. These little wraps were fairly easy to make, but my little cheese roll did not unwrap as easily as they show in the commercial!
1 roll mozzarella cheese
about 1/4 cup of olive oil
1 clove garlic, chopped or through the press
1 to 2 tbsp chopped fresh basil
12 cherry tomatoes, sliced and seeded
Mix the olive oil, basil and garlic in a small bowl. Unroll the mozzarella cheese, spread with oil mixture and top with the sliced tomatoes. Roll the cheese back up, and slice into about 1/2 inch slices.
These didn’t want to stay together on their own accord, so I used toothpicks to hold them together until we were ready to eat. They were good, but I didn’t like the texture of this roll cheese as much as regular fresh mozzarella, it felt a little rubbery to me.