Tag Archives: dinner

Chicken and Cheese Lasagna Roll-ups

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Delicious. Take a look at that. Yes, I like a lot of cheese. You don’t have to add so much. But I love it. If you want some tasty Chicken and Cheese Lasagna Roll-ups, here’s how you do it!

You will need:

  • 3 cups shredded cooked chicken (go here to see how I do mine quickly and easily)
  • 1/4 cup milk
  • 1 cup Ricotta cheese
  • 1/8 teaspoon white pepper (yes, you can use black pepper)
  • 1/4 cup crumbled Feta cheese (plus more for topping)
  • 8 whole wheat lasagna noodles, cooked and drained (no, you don’t have to use whole wheat – but why not?)
  • 1/4 cup grated Parmesan cheese (plus more for topping)
  • 2 cups pasta sauce of your choice (I always use SimplyNature Marinara from Aldi)

Here’s what you do:

  1. Put noodles on to cook, according to package directions
  2. Preheat oven to 375 degrees Fahrenheit
  3. In a medium bowl, combine shredded chicken, cheeses, milk, and pepper
  4. In a 13×9-inch baking dish, spread 1 cup of the pasta sauce
  5. Spread a little less than 1/2 cup of the chicken and cheese mixture on each lasagna noodle
  6. Roll in a jelly-roll like fashion….
  7. Arrange lasagna noodles seam-side down in baking dish on top of the pasta sauce
  8. Top with remaining pasta sauce
  9. Sprinkle feta cheese on each lasagna roll
  10. Cover with foil
  11. Bake for 30 minutes
  12. Serve with additional Parmesan cheese. 

I sprinkle the extra Parmesan on right before serving. The ones I saved as leftovers don’t have the Parmesan on them yet – I sprinkle it on after I reheat it. It’s best that way. 

Also, a side note on the lasagna noodles. When they were done cooking I took them off the burner but left them in the water. I took them out one at a time to put the mixture on them and roll them. That way they didn’t get all sticky together while they waited their turn. 

Here are some pictures of the process!

This is the 1 cup of pasta sauce spread on the bottom of the pan. 

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This is how I spread the mixture. I took 2 noodles out and worked on the one closest to me while the one farther away cooled. After I rolled the filled one, I turned over the one farther from me and put it closest to me to work on next, and took the next noodle out of the pan (that still has the noodles and water in it) and let it start to cool while I worked on the one closest to me.

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Here it is right before I covered it with foil to put it in the oven.

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The deliciousness covered in the Parmesan cheese, about to be consumed!

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Enjoy!

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Creamy Stove Top Macaroni and Cheese

I found this recipe online and made it last week for dinner…it is definitely a keeper! It is great as leftovers, too. I had it for lunch and dinner throughout the week!

Serves 4 to 6

Here’s what you’ll need:
1 pound of pasta, any shape (I used 4 cups of elbow macaroni)

1 1/2 cups whole or 2% milk
2 Tablespoons all-purpose flour
3 cups shredded cheese (cheddar, monterey jack, or colby)
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon powdered mustard

What you do…
1. Cook the pasta according to package directions.
2. Drain pasta.
3. When the pasta has finished cooking, prepare the cheese sauce…
4. Begin warming 1 cup of the milk in the saucepan over medium heat.
5. Whisk together the remaining 1/2 cup milk and the flour until there are no lumps.
6. When you just start to see tendrils of steam rising from the warming milk, whisk in the milk-and-flour mixture
7. Continue whisking gently until the milk thickens slightly to the consistency of heavy cream (3-4 minutes)
8. Turn the heat to low and begin mixing handfuls of cheese into the milk
9. Stir in the salt, pepper, and mustard
10. Stir until all the cheese has melted and the sauce is creamy
11. Taste and adjust the seasonings as desired (I am bad at “adjusting to taste” so I just left it how it was and loved it!)
12. Remove the sauce from heat
13. In a large serving bowl, combine the pasta and the cheese sauce
14. Stir to coat the pasta evenly
15. Enjoy!

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