Roasted Broccoli {Annah}

I love roasted veggies. I loved the crunch of the broccoli and the garlic. If you need a fall weather veggie try this. I have also done Brussels sprouts almost the same way as the broccoli, if you want to also try them this week search Brussels sprouts on our site. Enjoy tasty healthy food!

Ingredients:

• 2-4 heads of broccoli
• olive oil
• 3-4 cloves of garlic
• salt
• pepper

Directions:

Preheat oven to 425 degrees

Cut broccoli into florets. Rinse but make sure the broccoli is completely dry before putting in the oven. If you don't they wont crisp up as much. Mince the cloves of garlic.

Add the broccoli, garlic, enough olive oil to coat the broccoli, and a couple shakes of salt and pepper.

Mix till broccoli is coated then place on a cookie sheet and put in  the oven for 20-25 minutes.

Stir the broccoli half way thru the cooking and pull them out when they have a nice brown on them.

Original recipe from: Amateur gourmet 

Pumpkin Crumb Coffee Cake {Annah}

This is amazing!!! It is fall in every bite, making it the perfect October breakfast! It is not hard to make however you will end up using a few utensils and bowls. Overall I think this recipe was worth the time. 

I will say that my cake took longer to cook then it was listed. It was done on the sides and still not cooked in the middle. The only problem with this is the sides are a little dry/over cooked, and the middle is moist and tasty.

Give this a try to get your pumpkin fix this week!

Ingredients:

Topping:

• 1 cup all-purpose flour
• 1/2 cup packed dark brown sugar
• Pinch of salt
• 1 1/2 teaspoons cinnamon
• 6 tablespoons unsalted butter, cold, cut into pieces 

Cake:

• 2 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 1 tablespoon cinnamon
• 2 teaspoons ground ginger
• 1/2 teaspoon nutmeg
• 1/3 cup vegetable oil
• 3/4 cup unsweetened applesauce
• 1 15-oz. can pumpkin
• 1 teaspoon vanilla extract
• 1 1/2 cups sugar
• 1/2 cup packed dark brown sugar
• 2 large eggs, at room temperature, lightly beaten

Directions:

Make topping: In a bowl, stir together flour, brown sugar, salt and cinnamon. Add butter and combine with fingertips until mixture is crumbly. Refrigerate while making batter.

Make cake: Preheat oven to 350ºF. Butter and flour a 9-by-13-inch cake pan. In a small bowl, combine flour, baking powder, baking soda, salt and spices. In a large bowl, whisk together oil, applesauce, pumpkin, vanilla and both sugars until well mixed. Whisk in eggs. Add flour mixture to pumpkin mixture and stir until just combined; do not overmix. Pour batter into cake pan and spread evenly. Sprinkle with reserved topping.

Bake cake until a toothpick inserted into center comes out clean, 45 to 50 minutes. Allow to cool in pan on a wire rack at least 20 minutes.

Original recipe from: Myrecipes.com

Pumpkin Cream Cheese {Annah}

Well this might not have tasted good because of me. I was heavy handed with the cloves. This cream cheese is more savory then sweet. I like a sweet cream cheese, and this did not do it for me. Which of course means it is healthy for me = don't like as much. I tried to sprinkle cinnamon sugar on top, and that still did not make it taste great to me. This was a failed pumpkin recipe.

Ingredients: 

• 4 oz cream cheese
• 1/4 cup pumpkin puree
• 1 Tbsp brown sugar
• 1/2 tsp vanilla
• 1/2 tsp cinnamon
• 1/2 tsp pumpkin pie spice 

Directions:

Combine all ingredients in a bowl and whip it up till smooth. Refrigerate until ready to use!
Try not to eat it straight out of the bowl with a spoon while your bagel is toasting.

Original recipe from : Budget Bytes

Spinach and Artichoke Baked Pasta {Annah}

This pasta was ok on flavor. When you got an artichoke in your bite then it was pretty good. With out the artichoke it is just kind of a cream/cheesy pasta. It was not hard to make this dish to make. Tyler was adding chicken to everything I made this week. With the chicken he enjoyed the dish probably more then I did. Overall if you like cheesy pasta and artichokes I would say it is worth it for you to give this one a try.

Ingredients:

• 14 oz shell pasta
• 1 Tbsp Olive Oil
• 1 Cup of Chopped Onion
• 3 Cloves of Garlic ( Minced)
• 1 Cup of Sour Cream
• 4 oz of Cream Cheese ( Room Temperature)
• 3/4 Cup of Parmesan Cheese
• 1 teaspoon Lemon Juice + Zest
• 10 Oz of Spinach ( Make sure to squeeze excess moisture, after it has been thawed of course)
• 13.5 Can of Artichoke Hearts rinsed and chopped
• 1 Cup of Mozzarella
• 1/2 Teaspoon of Salt
• 1 Teaspoon of Pepper

Directions: 

 Preheat Oven To 425

Cook pasta according to the box. Keep 1/4 Cup of the Pasta Water before you drain the cooked pasta.

Heat oil in pan and cook onions for 8 – 10 minutes. Add garlic and cook for one minute.

In a large bowl – Mix Sour Cream, Cream Cheese,  Parmesan, Lemon (juice and zest), onions and garlic. Add Pasta and mix.

Stir in spinach, artichokes, 1/4 cup of cooking liquid from the pasta, salt, pepper, and 1/2 Cup of Mozzarella

Place mixture into greased 2.5 – 3 qt casserole dish and place the rest of mozzarella cheese on top.

Place in the oven till golden brown on top – about 10 – 15 minutes.

Original recipe from: Budgets Savvy Diva

Zucchini Gillini Panini {Annah}

Easy and delicious! If you are looking for a filling yummy vegetarian sandwich make this now. It would go great with soup for an easy good dinner. I guess this is a take on a Jason's Deli sandwich.Tyler put chicken on his and thought it was very good. The cooked veggies were great 3 days later for lunch sandwiches.

Ingredients:

• Italian loaf bread
• Roasted garlic hummus
• Spinach
• sliced tomatoes
• sliced red onion
• zucchini, sliced the long way about 1/4 inch thick {or less}
• Colby Jack cheese
•  olive oil

Directions:

If you are lucky enough to have a panini press, fire that thing up right now!

Take two slices of bread, similar in size, and brush one side with olive oil. Flip over and spread a liberal amount of the hummus on the other sides and set aside.

Take a grill pan {or a skillet will work too!} and drizzle with olive oil. Place over medium heat and lay your zucchini slices down. Salt and pepper to taste. Add the onion slices around them, and cook both until slightly browned and softened, about 5-7 minutes. {Make sure your zucchini doesn't get soggy. The cooking time will depend how thin you actually sliced it. Just remember: thicker slices = more time, thinner slices = less time,} Remove from pan and set aside.

Over medium high heat, place the olive oil side of one of the pieces of bread down on the same grill pan {or your panini press}. Layer the other ingredients, using a couple torn slices of cheese here and there to help the sandwich hold together. Top with the remaining bread slice, hummus side down. 

{Skip this step if you are using a panini press.} Using the bottom of a heat proof bowl, press down on your sandwich for about 5 minutes or until you get those great grill marks on the cooked side. Using a spatula, carefully flip the sandwich and again using the bowl, press down on the sandwich for another 5 minutes or so. Remove from heat, flip the bowl over top of the sandwich, and let sit for 5 minutes. The bowl will trap the heat and continue to cook the sandwich, melting that cheese all over those veggies. 

Original recipe from: Dwell on Joy

Pasta with Pumpkin Sauce

  This recipe was pretty good. I would give it 3 out of 5 stars. It wasn't that it didn't taste good, it just didn't have really strong flavors. I thought that the goat cheese would have had a tart/salty flavor, but I think it was washed out by the cream and the pumpkin. I had to add a lot of Parmesan cheese to bring up the flavor level. 

  I forgot to buy sage so that was not in my dish. I also spilled my heavy cream, so it ended up being 1/8 of heavy cream and  3/8 of half and half.  Try this recipe if you love pumpkin. Otherwise skip this recipe and save your pumpkin for the pancakes I made a couple of weeks ago or for one of my other up coming pumpkin recipes.

1 pound campanelle or penne pasta
2 tablespoons extra-virgin olive oil
3 shallots, finely chopped
3 cloves garlic, grated
1 1/2 cups vegetable broth (or chicken broth)
One 15-ounce can pure pumpkin puree
1/2 cup heavy cream
2 to 3 oz goat cheese
1 tsp salt
½ tsp fresh cracked pepper (or 1/4 tsp crushed red pepper)
½ teaspoon ground cinnamon
¼ teaspoon nutmeg
1 ½ tablespoon of chopped fresh sage
 

Grated parmigiano-reggiano cheese

Bring a large pot of water to a boil and add 2 to 3 tablespoons of salt.  Add the pasta and cook until al dente. Drain.

Meanwhile, in a medium skillet, heat the olive oil over medium heat.  Add the shallots, crushed red pepper (if using), and garlic and cook until softened, about 5 minutes. Stir in the  broth, pumpkin, salt, pepper and cream. Add the cinnamon and nutmeg and whisk in the goat cheese and 1 tablespoon of the fresh sage.  Lower the heat and simmer until thickened, about 5 minutes.  Taste for seasoning and adjust if necessary.  Can add a little of the Parmesan cheese here if you like.

Toss the pasta with the sauce, cover and let sit off the heat for 5 minutes or so.  Place in a serving bowl and top with the remaining fresh sage and a good dusting of the Parmesan cheese.  Serve with additional Parmesan cheese at the table.

Original recipe from Circle B Kitchen

Crockpot Chicken Taco Chili

  
  Well it is officially chilly here, bring on the soups, stews, and chili's! We both thought that this chili had great flavor. Tyler thought that it tasted better with the chicken, I thought my meatless version was filling with great flavor. 
  The flavor of the cilantro was lost amongst all the other ingredients. Although it is pretty I don't think it was worth buying the cilantro. This is a thicker chili, so if you like it with more liquid add another can or two of tomato sauce. 
  I will for sure use this instead of my old chili recipe ( I used to buy the chili packet and the ingredients it called for on the back, pretty boring). We also garnished the chili with Fritos because that's what Texans do.Thank you pinterest!

Ingredients:

• 1 onion, chopped
• 1 16-oz can black beans
• 1 16-oz can kidney beans
• 1 8-oz can tomato sauce
• 10 oz package frozen corn kernels
• 2 14.5-oz cans diced tomatoes w/chilies
• 1 packet taco seasoning
• 1 tbsp cumin
• 1 tbsp chili powder
• 24 oz (3-4) boneless skinless chicken breasts
• chili peppers, chopped (optional)
• 1/4 cup chopped fresh cilantro

Directions:
Combine beans, onion, chili peppers, corn, tomato sauce, cumin, chili powder and taco seasoning in a slow cooker. Place chicken on top and cover. Cook on low for 10 hours or on high for 6 hours. Half hour before serving, remove chicken and shred. Return chicken to slow cooker and stir in. Top with fresh cilantro. Also try it with low fat cheese and sour cream (extra points). 

Original recipe from skinny taste

Rice and Bean Enchiladas with Creamy Tomatillo Sauce {Annah}

  
  Alright here is another Rachael Ray recipe that was a success! It has a kick of heat so if you don't like that then you should probably skip this recipe. I have not used tomatillo sauce before, but we liked the flavor of it. I didn't realize that it is more spicy then a medium red salsa.
  I make a bean and cheese enchilada with red sauce but, we liked this more because it had more complex flavors. This dish was good as left overs a few days later. My only complaint was that there was a little more clean up then I like. I had to wash the food processor, pot, skillet, bowl, and the casserole dish. Overall this is a great recipe that I would be proud to make for guest. It is going on the make once a month list!

Ingredients

• 1/2 cup long-grain white rice
• salt
• 1 15 ounce can  pinto beans, drained
• 1 2/3 cups shredded monterey jack
• 2 scallions, sliced
• 1 3 ounce package  cream cheese, cut into 1-inch pieces
• 1 2/3 cups jarred salsa verde
• 2/3 cup heavy cream
• 1/2 cup chopped cilantro, plus more for garnishing
• 1/4 cup vegetable oil
• 8 6 1/2 inches corn tortillas

Directions

1. In a small saucepan, bring 1 cup water, the rice and 12 tsp. salt to a boil over high heat. Lower the heat to low, cover and cook until the water is absorbed, about 15 minutes. Fluff with a fork and transfer to a medium bowl to cool slightly. Add the beans, 1 cup Monterey jack, the scallions and cream cheese; stir gently.
2. Meanwhile, using a blender or food processor, blend the salsa verde, cream and 12 cup cilantro until smooth.
3. Preheat the oven to 350 degrees . In a medium skillet, heat the oil over medium-high heat. Using tongs, carefully place 1 tortilla at a time into the hot oil and fry, turning once, until softened, 5 to 10 seconds per side. Transfer to paper-towel-lined plates to drain.
4. Mound 12 cup of the filling down the center of each tortilla. Roll up tightly, then place seam side down in a 7-by-11-inch glass baking dish. Pour the sauce over the top and sprinkle with the remaining 1/3 cup Monterey jack. Bake until bubbly, about20 minutes. Top with more cilantro.

Original recipe from Rachael Ray Magazine

Garlic fries {Annah}

  I thought these were delicious and could not stop eating them. Tyler thought they were good, but this was inspired from a friends recipe and he thought hers were better. I would recommend making these over the frozen bag of fries you can buy at the store. Yes, they do take a little more time; chop, season, bake. They are totally worth the time for the extra flavor and healthiness factor. Now if only I could figure out how to make waffle fries at home!

Ingredients
4 servings

• 5 Yukon gold potatoes
• 2 gloves of garlic
• Garlic powder (my friend had the Tastefully Simple garlic seasoning)
• Salt
• Olive oil
• Flat leaf parsley

Directions

Preheat oven to 425.

Cut potatoes vertically into medium to thin slices starting from the wide ends. Now cut the round circles into fry like strips. 

Mince the garlic and put them in a medium bowl with the potatoes. Drizzle with olive oil and sprinkle with garlic powder and salt.

 Place the fries in a single layer on a baking sheet. Bake until golden brown. About 12 minutes on each side, but cooking time will vary on size of fries and how crispy you like them.

Peas-and-Carrots Soup with Dumplings {Annah}

 

  This was an easy and yummy recipe. The thing that took me the longest was chopping the veggies. The mustard was a surprisingly great flavor to the soup. I used veggie stock and parsley in my soup. We both really loved the dumplings. FYI they plump up a lot so make your dumplings about a 1 1/2 tbs in size. Ours were the size of tomatoes, oops. Try this recipe when you are chilled and need something to warm up with! 

4 servings 

 

Ingredients

• 2 tablespoons EVOO (extra-virgin olive oil)
• 3 tablespoons butter
• 3 carrots--peeled, halved lengthwise and thinly sliced
• 1 rib  celery, chopped
• 1 medium onion, chopped
• Salt and pepper
• 1 fresh bay leaf
• 2 rounded tablespoons flour
• 1 32 ounce container  (4 cups) chicken or vegetable stock
• 1 rounded tablespoon dijon mustard
• 1 cup frozen peas
• 2 tablespoons finely chopped fresh tarragon, dill or parsley
• 1 8 ounce box  biscuit mix (about 2 cups), such as Jiffy Buttermilk Biscuit Mix, batter prepared according to package directions

Directions

Heat a couple of tablespoons EVOO, 2 turns of the pan, over medium-high heat in a large soup pot or dutch oven. Add the butter to melt, then add the carrots, celery and onion; season with salt, pepper and the bay leaf. Cover the pot and cook, stirring occasionally, until the carrots soften, 7 to 8 minutes. Sprinkle the flour on the vegetables and stir for a minute, then whisk in the chicken (or vegetable) stock until thickened. Stir in the mustard and peas. For a thinner soup, add 1 to 1 1/2 cups water with the stock.

Add the chopped fresh herbs to the biscuit batter and combine. When the soup is bubbling, form the batter into small dumplings using 2 spoons, then drop onto the surface of the soup. Cover the pot with a tight-fitting lid and cook the dumplings, gently stirring, until just firm, 8 to 10 minutes. Transfer the soup and dumplings to shallow bowls; discard the bay leaf.

Pumpkin Spice Pancakes {Annah}

 The cool winds have blown in and it feels like fall here. I don't think the weather could be any nicer. If only I had a fire pit to enjoy these chilly evenings. What is next best thing. Pumpkin anything! This is the first of at least 3 pumpkin recipes, but expect many more!
  These pancakes had a really good flavor. I thought that the pumpkin taste was a little hidden with all the spices. However, Tyler thought that they had a very strong pumpkin flavor. I definitely recommend putting the cinnamon sugar on top, it gave it a wonderful flavor. I have never thought to do this before, I have only seen it with powdered sugar. If you are in the mood for a fall recipe and like pumpkin make these this weekend for your family, what a treat!

Ingredients:
1¼ cups all-purpose flour
2 tbsp. brown sugar
2 tsp. baking powder
¼ tsp. salt
¾ tsp. ground cinnamon
¼ tsp. ground nutmeg
Dash of ground ginger
Dash of ground cloves
1 cup milk
½ cup pumpkin puree
1 large egg
2 tbsp. vegetable oil or melted butter

Directions:
In a medium mixing bowl, combine the flour, brown sugar, baking powder, salt and spices and stir with a fork to combine.  Mix together the milk, pumpkin puree, egg and oil or butter in a liquid measuring cup.  Add the wet ingredients to the dry ingredients and whisk together just until combine.  (The batter may still have a few lumps – that is okay.)
Preheat the oven to 200° F.  Have an oven safe plate or serving dish ready.  Heat a greased skillet or griddle over medium heat.  Once the skillet is hot, add a 1/3 cup scoop of batter to the pan.  Let cool until bubbles begin to form on the top surface.  Carefully flip with a spatula and cook the second side until golden brown, a couple minutes more.  Transfer the cooked pancake to the oven safe dish, and place in the oven to keep warm.  Repeat with the rest of the batter until it has all been cooked, regreasing the pan as needed.  Serve with cinnamon sugar, maple syrup, and/or whipped cream.

Original recipe from Annie's Eats 
Source: adapted from Joy the Baker, originally from Martha Stewart

Curried Lentils {Annah}

  
I have made this once before, and I remember liking it alot better then this time around. It had ok flavor, but this time it just seemed plain and bland. I do love that you can throw everything in the Crockpot and it is ready when you are. The last time I made this it was January and in the dead of winter. Maybe that is what made it taste so good.
 
If you enjoy curry, I would recommend trying this recipe. I wont be making in the next month, but I might try this again come December.
 
Serves 6
Ingredients:

• 2 cups lentils
• 8-10 cups low sodium vegetable stock
• 2 tablespoons curry powder
• 1 teaspoon chili flakes
• 1 teaspoon fresh ginger, chopped
• 1 onion, chopped
• 4 garlic cloves, chopped
• 2 cups baby carrots or 4 large carrots, peeled and cut into big chunks
• 6 small potatoes, quartered
• salt & pepper, to taste

Directions:

Place lentils, stock, curry powder, chili flakes, fresh ginger, onion, garlic, carrots and potatoes in a slow cooker.

Cook for 4-6 hours on high or 6-8 hours on low, or until lentils are cooked and carrots and potatoes are tender. Season to taste with salt and pepper.

Original recipe from  Meatless Mondays

Vegetable Tamale Pies take 2 {Annah}

If you remember Colleen posted this recipe for Vegetable Tamale Pies a few months ago. After planning to make this for a couple months and throwing away about 3 bunches of cilantro I finally made the dish! Sadly I think this was the first and last time I will be make this recipe.

If planned ahead and done in multiple steps this might not have been so horrible. Lets start with the beans. I took Colleen's suggestion and I bought dried pinto beans. I have cooked dried garbanzo beans, and they were simple and cooked easily. I must have been off my game because after 3 hours of simmering on the stove the pinto beans were still not cooked! Needless to say I pulled the beans off the stove too soon (it was 9 pm at this point), and beans had a crunch to them.

Next was the making of the polenta. Now this was not a hard task boil water and put corn meal in it. I forgot about the water boiling, so when I remembered it was at a rolling boil. I whisked in the corn meal and within a minute it started to bubble and burp all over the place. It was all over the stove which was bad, but then the scolding hot mess was getting on my hands. Let me tell you boiling corn meal burns bad when it touches the skin. Now you might be thinking why did she not turn the stove down, well I did, but it was so hot that even at a simmer it was burping enough to get on my hands. For the next 20 minutes I wore an oven mitt on my hand while I whisked the stupid polenta!

I assembled and was so mad at the recipe that I did not cook it in the oven for about 6 days. Once it was baked up and we tried it we were not impressed. Yes it was a change from enchiladas that I make, but the flavors were not causing fireworks in my mouth. I will admit I was holding a grudge so this had to be melt in your mouth good for me to forget the 4 hours of prep time.

I challenge all of you to make this recipe and prove me wrong and side with Colleen, because it sounds like her family absolutely loves this dish. I did say I am looking for guest post. Be gutsy enough to make this recipe so we can do our first ever "Take 3"!

I am going to add the directions for making the polenta to this post so you do not have to go looking for it.

 

Basic Polenta
 
Inspired by Jack Bishop in The Complete 
Italian Vegetarian Cookbook
About 4 servings

What You Need

One cup corn meal
1 to 2 tablespoons butter
Salt and pepper

1  Bring four cups water to boil in a medium sauce pan. When the water boils, whisk in the one cup corn meal in a slow steady stream, whisking constantly to prevent lumps. Continue whisking until the polenta begins to thicken (around 1 to 2 minutes). Add around 1 tsp salt.
2  Reduce the heat so that the polenta bubbles slowly. Continue to cook, stirring occasionally, for about 20 minutes until the cornmeal loses its raw flavor (taste every so often to check).
3  When the polenta is complete, turn off the heat and add 1 to 2 tbsp butter and more salt and pepper. You can cover it to keep it warm before serving. If the polenta becomes too thick, you can stir in a bit of milk or water to loosen it up.

*Alternative: For even more flavor, you can stir in some cheese with the butter in Step 3. For example, add 1/2 cup grated Parmesan, or both 1/2 cup Parmesan and 1/2 cup ricotta.

Nestle Toll House Chocolate Chip Cookies {Annah}

These cookies were really easy to make. I just threw it all in my mixer and let it do its thing. The worse part about making these was washing the dishes when I was done.

I am not very particular when it comes to sweets. With that said, I am probably not the best person to judge whether these are the Best chocolate chip cookies ever. This recipe makes really Great chocolate chip cookies, and if you need a sweets/chocolate fix this will hit the spot!

Ingredients

• 2 1/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup (2 sticks) butter, softened
• 3/4 cup granulated sugar
• 3/4 cup packed brown sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2 cups (12-oz. pkg.) Nestle Toll House milk chocolate morsels 

Directions 

Preheat oven to 375° F.

Combine flour, baking soda and salt in small bowl. Beat butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy. Add eggs, one at a time, beating well after each addition. Gradually beat in flour mixture. Stir in morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.

Bake for 9 to 11 minutes or until golden brown. Cool on baking sheets for 2 minutes; remove to wire racks to cool completely.

Lasagna roll ups {Annah}

  We tried making these in two ways. I had some left over cheese sauce from a recipe that I wanted to use up. We made some of our roll ups with marina sauce and the other with a white cheese sauce. We liked the red sauce over the white sauce. The white ones were just too cheesy and didn't have enough flavor.
  These don't take as long as making lasagna I would say that there was only about a 15 minute difference with cook and prep time between the two. I am not sure if I can say that I like the roll ups better then traditional lasagna, they are both good.
  We also tried two different ways of rolling the noodles. One way was just add a large dollop of cheese to one end and roll. The other way was to spread the cheese evenly onto the entire noodle and then roll. The first way did not seem to have enough cheese mixture it was more noodle. If you want a lighter version do the first way if you like more cheese then evenly spread over the top.
  The only fail I had to this recipe was I bought off brand lasagna noodles and the ruffled edges all broke off while cooking. That is why the roll ups look messy and there are the extra ruffles on top of the roll ups, they still tasted good.This recipe is worth trying, but I think for us I will stick with the normal lasagna.

Ingredients:

1 (15-ounce) container whole milk ricotta cheese
1 (10-ounce) package frozen chopped spinach, thawed, squeezed dry
1/2 cup grated Parmesan
1 large egg, beaten to blend
2 cloves garlic minced
1 cup mozzarella
12 uncooked lasagna noodles
marinara sauce or white cheese sauce

Preheat oven to 400 degrees

Cook lasagna noodles according to the directions on the box. While the noodles are cooking make the cheese filling.Combine the spinach in a bowl with the ricotta, mozzarella, Parmesan, egg, and garlic. Mix until well combined. 

In a 9x13 glass casserole dish spread enough sauce to cover the bottom.

On a clean surface, lay out a few noodles at a time. Place a few tablespoons of filling on each noodle and spread to cover from edge to edge. The filling does not need to be thick because once the noodle is rolled up, it will be compounded. Make sure to spread it all the way to the edges of the noodles. 

 Roll the noodles up and place in the prepared casserole dish. Pour the sauce over the rolled noodles making sure to cover all surfaces. Cover the dish in foil and bake for 30 minutes.

BBQ Chicken Pizza {Annah}

    
We really loved this pizza. We have never made BBQ chicken pizza and it was really easy and delicious. We both love BBQ sauce, but for me it is hard because there is not much that I can put it on. This was a nice change to the normal cheese and pepperoni pizzas we make, and we will be making this more often.
  I made the crust from a Fleischmann's yeast packet. This is more effort then just buying a made crust. It doesn't take as long as homemade crust because you don't have to wait for it to rise. The crust is very soft and light. It was good, but I would have liked it better if it was a little more crusty and dense.
  If you enjoy BBQ sauce and pizza, definitely think about making this for a Friday night in!

Crust:

1-3/4 to 2-1/4 cups all-purpose flour

1 envelope Fleischmann's® Pizza Crust Yeast

1-1/2 teaspoons sugar

3/4 teaspoon salt

2/3 cup very warm water (120 to 130°F)*

3 tablespoons oil

1/2 to 1 cup pizza sauce

Other toppings as desired

1 to 2 cups (4 to 8 ounces) shredded mozzarella cheese

Directions:

Preheat oven to 425°F.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl.  Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough remaining flour to make a soft dough.  Dough should form a ball and will be slightly sticky. Knead** on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4 minutes.

Pat dough with floured hands to fill greased pizza pan or baking sheet.  OR roll dough on a floured counter to 12-inch circle; place in greased pizza pan or baking sheet. I also rolled my dough in cornmeal because I heard that is what Little Caesar's does and I miss that place.


Pizza Ingredients:
BBQ sauce
Gouda cheese
Purple onion
Cooked chicken
Parmesan cheese

Spread BBQ sauce over the top of the pizza leaving one inch from the edge free of sauce.

Thinly slice half of a purple onion and shred about a cup of Gouda cheese. Place your precooked chicken in a bowl and put enough BBQ sauce on the chicken to cover it, then mix. Spread the chicken over the top of the pizza crust (we only put it on half the pizza for Tyler). Next cover the crust with the Gouda cheese and then evenly place your onions on top of the cheese. I also added Parmesan cheese on the edge of the crust.

 Bake on lowest oven rack for 12 to 15 minutes, until cheese is bubbly and crust is browned.