* Lasagna Rolls *

mmm...lasagna rolls. These are so yummy and the perfect size for eating. You don't have to worry about your lasagna falling apart as you pull it out of the pan...basically, they are awesome! I found the recipe here at SkinnyTaste.com. They have some great (and healthy) recipes...check them out! This recipe is only supposed to be 4 weight watcher points per lasagna roll (although mine were probably more because I used cottage cheese instead of ricotta, Ragu spaghetti sauce instead of tomato sauce, and more cheese than it called for)!

* Lasagna Rolls *
(my pictures are terrible but this is really good! click on the link above if you want to see a pretty picture of these)
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
32 oz tomato sauce (I used Ragu spaghetti sauce)
9 tbsp part skim mozzarella cheese, shredded

Preheat oven to 350*. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. Ladle about 1 cup sauce on the bottom of a 9 x 12 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry. 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. Ladle sauce over the noodles in the baking dish and top each one with 1 tbsp mozzarella cheese.

Put foil over baking dish and bake for 40 minutes, or until cheese melts. Makes 9 rolls. To serve, ladle a little sauce on the plate and top with lasagna roll.

Menu Monday (#13) -on Wednesday- :)

Sorry this menu is a few days late....here's what is planned for this week!

Sunday: Chicken Salad Sandwiches
Monday: Hamburgers
Tuesday: Stromboli
Wednesday: Crockpot Beef Stroganoff & Pasta
Thursday: Tostadas (chicken, beans, etc)
Friday: Omelets, Toast, & Smoothie
Saturday: Chili Hot Dogs

* Menu Monday (#12) *

Menu Monday #12 is up....

Sunday: Steak, Baked Potatoes, & Veggies
Monday: Teriyaki Meatballs & Fried Rice
Tuesday: {Valentine's Day} Go out to eat & Homemade Heart-shaped Dessert Pizza
Wednesday: Hawaiian Haystacks over Rice
Thursday: Stuffed Shells & Salad
Friday: Biscuits & Gravy, Sausage, & Fruit Smoothie
Saturday: BBQ Ranch Quesadillas

* Pull-apart Mini Pizzas *

Okay, so I honestly don't know what this recipe is really called but I'm sure "Pull-Apart Mini Pizzas" is not it. I got this recipe (although it's not really a recipe but another way to make pizzas) from my mother-in-law and my family loved it! My mother-in-law uses rhodes bread dough for the dough in this recipe but I used my own pizza dough this time. I think the rhodes dough works best (they turn out fluffier) but either way, these are yummy.

* Pull-apart Mini Pizzas *
One batch of homemade pizza dough, rhodes bread dough, etc.
cheese
toppings
pizza sauce (for dipping)
ranch dressing (for dipping)

Roll out your pizza dough into a rectangular shape. Cut dough into 12 equal pieces. Stretch each piece out and place desired toppings in the middle of the dough piece. Top with cheese. Fold over the edges of the dough and press together, making a "pillow?" (not sure how to describe it) Place seam side down on greased baking sheet and repeat with the rest of the dough pieces.

I really don't know how to describe this next part either...basically you take a knife or a scraper (see my picture below)and chop the pizza pillows 2 or 3 times across and 2 or 3 times top to bottom. Scrunch (or spruce) the mini pizzas up. Bake at 425* for 10-15 minutes or until browned. Serve with ranch dressing and warmed up pizza sauce.
These are super easy and my kids (and I) love them because they can pick little bites off all by themselves! I hope this all made sense. I just learned it by watching my mother-in-law so don't mind the weirdo directions :)

* Menu Monday (#11) *

Here is our dinner menu for the week! I'm trying 3 new recipes this week so wish us luck :)

Sunday: Pizza & other snacks (for the superbowl)
Monday: Chicken Roll-ups, Mashed Potatoes & Gravy, & Veggies
Tuesday: Spinach Lasagna Roll-ups
Wednesday: Chicken Alfredo (trying a new recipe from a friend in my ward) & Veggies
Thursday: Ham & Bean soup
Friday: Whole Wheat Waffles & Fruit Smoothie
Saturday: Grilled Ham & Cheese Sandwiches & Tomato Soup

* Cauliflower Cheese Soup *

We got a Bountiful Basket last weekend (it had been a while since we got one...since last summer when our garden starting producing) and I forgot how much I enjoy them! We got a head of cauliflower and I decided to make Cauliflower Cheese Soup (recipe found here). I was surprised at how good it was...I am not a cauliflower fan but this was pretty good! If you ever have some cauliflower to get rid of, give this a try!

* Cauliflower Cheese Soup *
1 medium cauliflower
2 cups chicken stock (I just used water and chicken boullion cubes)
1/4 cup butter or margarine
1/4 cup chopped onion
1/4 cup all-purpose flour
1/2 teaspoon salt
1/8 teaspoon black pepper
2 cups milk
1 cup grated medium Cheddar cheese
buttered croutons for garnish

Cook cauliflower in chicken stock until tender. Do not drain. Cool a bit. Run through blender to desired texture. Set aside. Melt butter in saucepan. Add onion and saute until limp. Do not brown. Mix in flour, salt and pepper. Add milk. Heat and stir until it boils and thickens. Add cheese and cauliflower mixture. Stir to heat and melt cheese. Garnish with buttered croutons.