Spinach Lasagna Rolls

Reasons why this recipe is great:

• Easy to make
• Low calorie - each roll has around 225 calories and 5 grams of fat
• Leftovers freeze and reheat well
• It's super cute

 Serve with a green salad and that's dinner! 

Spinach Lasagna Rolls

Ingredients:

9 cooked lasagna noodles (I make a couple extra in case one breaks)
10 oz frozen chopped spinach
15 oz fat free Ricotta cheese
1/2 cup grated Parmesan
1 egg, lightly beaten
salt and pepper to taste
28 oz light spaghetti sauce (or can of crushed tomatoes)
1 cup light mozzarella

Preheat oven to 350.

To thaw spinach:  Place frozen spinach block in a clean kitchen towel, and put the towel into a bowl.

Microwave for 3-5 minutes.  Once it's done, twist it in the towel and wring out all the liquid into the bowl so the spinach is dry (it's gross - looks like swamp water).

In a large mixing bowl, combine spinach, Ricotta, Parmesan, egg, salt and pepper.

Ladle about 1 cup of sauce into a 9 x 13 baking dish.

Lay out your cooked noodles on a piece of wax paper or on a large cutting board.  Take about 1/3 cup of cheese mixture and spread it evenly over each noodle.

Then roll.  Place each seam-side down in the baking dish.

Ladle remaining sauce over noodles.  Sprinkle mozzarella evenly over the top.

Cover with foil and bake 40 minutes.  Enjoy!

Chicken and Wild Rice Casserole

This recipe is from Southern Living's December 2011 issue.  It's especially awesome because it makes enough for TWO casseroles!  One to eat now, and one to put in your freezer to pull out on some frazzled Wednesday when you are too busy to make dinner.  It's also dressed-up enough to entertain with.  Some notes and tips:

• Don't be scared of the butter.  It's only 3 Tbsp in TWO big casseroles, so per serving, the butter content is, like, microscopic.
• For the bread crumbs, I had just hollowed out a loaf of sourdough to make a bread bowl, so I took the scooped out bread and pulsed in the food processor for a few seconds, and it made perfect, soft crumbs.  Another way I've done this is tearing up regular slices of bread and pulsing in the processor. Or, you could always use store bought bread crumbs.  I've never tried panko in this, but go for it if that's what you've got on hand. 
• For the chicken, I cooked two lbs of boneless skinless chicken breast in the crock pot in water on high for six hours.  Then I removed from the crock pot and shredded/chopped.  It made about five cups. 
• When you're ready to use the casserole you've frozen, let stand at room temperature for 1 hour.  Toast almonds.  Bake casserole covered at 350 for 30 minutes.  Uncover and bake 1 hour or until thoroughly heated.  Then top with 1 cup cheese and almonds.  Bake 5 minutes more.  

Chicken and Wild Rice Casserole

1 (2.25 oz) package sliced almonds
2 (6.2 oz) packages Uncle Ben's quick cooking long grain and wild rice mix
2 medium onions, chopped
4 celery ribs, chopped (I left this out)
3 Tbsp butter
5 cups chopped cooked chicken
2 cans cream of mushroom soup (I use the low fat, low sodium version)
2 (8 oz) cans chopped water chestnuts, drained
1 (8 oz) container sour cream (I use reduced fat)
1 cup skim milk
1/2 tsp salt
1/2 tsp pepper
4 cups shredded cheddar ( I use 2%)
2 cups soft fresh bread crumbs

Preheat oven to 350.  Bake half the almonds in a single layer 5 minutes until toasted and fragrant, stirring halfway through.  Prepare rice according to package instructions (there are special instructions on the box for preparing both boxes at once).

Meanwhile, melt butter in large skillet over medium heat.  Add onions and celery, and saute 10 minutes.

Stir in chicken, next six ingredients, rice, and 2 cups cheese.

Spoon mixture into two lightly greased 11 x 7 baking dishes.  Top with bread crumbs.

Cover one in aluminum foil and freeze.  Bake the other at 350 for 35 minutes.  Top with 1 cup cheese and toasted almonds.  Bake 5 minutes more.  Enjoy!