Tag Archives: food

Spinach Lasagna Rolls

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Filed under Main Dish, Meatless Monday

We are continuing on our Meatless Monday adventure.  I hope you have taken a little time to investigate the advantages of Meatless Monday.  (Check out my Tomato Pie recipe for more information about Meatless Monday).  This week we created Spinach Lasagna Rolls.  This is a perfect meal for family dinners or sharing with others.  Use your favorite spaghetti sauce to give this meal the perfect kick. Our Meatless Monday was completed with steamed broccoli and a mixed salad.  Go Meatless once a week!- Amanda

Spinach Lasagna Rolls

9 lasagna noodles, cooked

10 oz frozen chopped spinach, thawed and completely drained

15 oz fat free ricotta cheese

1/2 cup grated Parmesan cheese

1 egg

salt and fresh pepper

28 oz spaghetti sauce (use your favorite)

1 cup shredded skim mozzarella cheese

Combine spinach, ricotta, parmesan, egg, salt, and pepper in a medium bowl. Pour 1 cup sauce on the bottom of a 9 x 12 baking dish.

Dry the lasagna noodles.  Place a piece of wax paper on the counter and lay out lasagna noodles. Take 1/3 cup of ricotta mixture and spread evenly over noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.  Makes nine rolls.

Pour remaining sauce over the noodles in the baking dish and top evenly with mozzarella cheese. Cover baking dish with foil.  Bake at 350 degrees for 40 minutes.  Sauce should be bubbly and cheese melted.

Salmon and Rosemary

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Filed under Main Dish

We all know how nutritious salmon is for your body.  It is full of brain food and a healthy option.  Don’t be nervous about cooking fish at home.  As I have confessed before, I was intimidated by fish.  The secret is finding a great fish market and using fresh ingredients.  This particular dish, Salmon and Rosemary, is a favorite in our house.  William loves this meal and has no trouble cleaning his plate.  I have adapted this recipe from The South Beach Diet.  We all know that only means good things!  Serve it up with sautéed zucchini and a green salad.  Enjoy some tasty brain food!- Amanda

Salmon and Rosemary

1 pound salmon (I use Wild Alaskan)

1 T olive oil

2 t fresh lemon juice

1/4 t kosher salt

1/8 black pepper, freshly ground

2 cloves garlic, minced

2 t fresh rosemary, chopped (cut from my herb garden)

Cut the salmon into 4 equal-size portions.  Coat oven dish with olive oil.  Place salmon pieces in oven dish.  Combine the olive oil, lemon juice, salt, pepper, garlic, and rosemary in a bowl.  Brush the mixture onto the fish.

Bake salmon at 425 degrees for 20 minutes.  If your salmon pieces are thick, make sure they are fully cooked.

Second Course: The Fuller Beet Salad

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Filed under Salads

Our second course to the birthday celebration was a salad that Chris always orders when we go out.  He loves beet salad.  This was my first attempt at beet salad but I thought I’m an educated girl, I can take this on.  And to be completely honest, I NAILED it!  I will admit it was easy with no thought required.  Chris was impressed and pleased with his second course.  Definitely a creation I will make again. Totally a winning situation when you can make a favorite creation at home! -AF 

The Fuller Beet Salad

4 medium beets,(red or golden) stems and root ends removed*

1/3 cup walnuts, chopped

1 T balsamic vinegar

Sea salt

Freshly ground black pepper

1 T sunflower seed oil

2 oz. goat cheese

Wrap each beet in foil.  Roast until soft, about 1 hour.  Cool slightly and remove foil.  Rub off skins.  Cut the beets into wedges.

While beets are roasting, in a small bowl, walnuts with vinegar and set aside.

Toss beets with walnut/vinegar mixture.  Season with salt and pepper.  Add sunflower seed oil and toss together.

Divide beets among 4 salad plates.  Crumble goat cheese on top.

*I used red beets this time.  Be careful with their stain.  I’m thinking golden is better for entertaining, etc.

Chocolate Peanut Butter Bars

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Filed under Sweet Tooth

Oh my goodness!  It’s clear that my house loves peanut butter and chocolate.  The combination of these two heavenly ingredients turn this dessert into a rich, decadent treat.  I will admit it was hard not to devour the complete pan while the boys were out.  Sorry! No one needs that visual!  Seriously, enjoy your delicious square of goodness and then do 100 push-ups (on your toes) or just say you did.  -AF

Chocolate Peanut Butter Bars

1 (18.25) package plain yellow cake mix

1/2 cup butter, melted

1 cup creamy peanut butter

2 eggs

1 (12 oz) package semi-sweet chocolate chips

1 (14 ounce) can sweetened condensed milk

2 T butter, melted

2 t vanilla

Preheat oven to 325 degrees.  Combine cake mix, butter, peanut butter, and eggs in a large bowl using a mixer or spoon. Press this into a 9X13 pan reserving 1 1/2 cup of the mixture to crumble on top.  In a small pan, melt chocolate chips, sweetened condensed milk, and butter. Remove from heat and stir in the vanilla.  Spread chocolate mixture over the mixture pressed in the pan and then crumble the 1 1/2 cups of reserved cake mixture on top evenly.   Bake for 20-25 minutes. Cool completely before cutting into bars.

Look at that pan of goodness