Chicken Florentine Lasagna Roll-Ups

12 uncooked lasagna noodles

5 oz spinach

1/2 jar sundried tomato pesto

3 cups shredded rotisserie chicken

2 cups shredded mozzarella (divided, 1 cup each)

1 cup parmesan cheese (divided, 3/4 cup and 1/4 cup)

2 T butter

2 cloves minced fresh garlic

2 T flour

1 3/4 cup 2% milk

1/2 T Italian seasoning

1. Boil the 12 lasagna noodles according to package directions. Lay them out on two cookie sheets lined with parchment or Silpat. 

2. While the noodles cook, chop the spinach and chicken into small pieces and place in a mixing bowl with 1 cup of mozzarella and the 1/2 jar of pesto. Stir to combine and set aside. 

3. Preheat the oven to 375.

4. In the empty pot used for noodles, melt the butter, then saute the garlic for 30 seconds. Add the flour and combine, and let it cook for about 1 minute. Begin adding in the milk a very small amount at a time, whisking to smooth out the sauce. Season with Italian seasoning. Once the milk is all added in and has had time to get warm, stir in 1/4 cup of shredded parmesan and whisk until smooth again. Set the sauce aside. 

5. Grease a 9x13 glass dish and lay out one noodle, either on the cookie sheet or directly in the glass dish. Add a few spoonfuls of the chicken mixture (it may help to divide the mixture into half or fourths before you begin, so you can distribute it evenly) and begin rolling it up. Place them in four rows of three roll-ups, and top with the alfredo sauce. 

6. Top the entire dish with the other cup of mozzarella, and 3/4 cups of the parmesan. Place a piece of parchment and a sheet of foil over the top and cover tightly.

7. Bake at 375 for 20 minutes, or until cheese on top is just starting to melt. Remove the foil, bake another 10 minutes or so, until all cheese is melty on top. If you like, broil for 1-2 minutes to begin to brown the cheesy topping. 

Sausage & Potato Breakfast Casserole

1 lb breakfast sausage

4 scallions, chopped

1 red bell pepper, chopped

10 eggs

1 1/4 c heavy cream

1 tbsp dijon mustard

2 tsp hot sauce

3/4 tsp salt

1 tsp black pepper

8 oz shredded cheddar

1 30-ounce package hash browns, thawed

1. Grease 9x13 casserole dish and preheat oven to 350.

2. In a large skillet, cook the sausage fully. Add the red bell pepper and the scallions to the skillet and cook 3 more minutes. Transfer to a plate for later. 

3. In a large bowl, whisk together the eggs, heavy cream, mustard, hot sauce, salt, and black pepper. 

4. In the casserole dish, slowly combine the egg and sausage mixtures, the hash browns, and 1 1/2 cups of the cheese until everything is evenly distributed. Top it with the remaining 1/2 cup of the cheese.

5. Cover with foil and bake for 50 minutes. Remove the foil, increase the temperature to 400, and finish baking for 10-15 minutes, until the center is set and the top is slightly golden. Let rest 10 minutes, then serve!

Pesto Tortellini Bake

 1 lb cheese tortellini

1 jar alfredo

1 jar marinara

2-3 c shredded rotisserie chicken

1/2 c pesto

1 c shredded mozzarella

1/4 c shredded parmesan

Combine all ingredients (except part of mozzarella and all the parmesan) in 9x13 dish. Top with cheeses and freeze if desired. 

Bake now: 375 for 30 minutes covered with foil, then 10 minutes uncovered

Bake from frozen: 375 for 50 minutes covered with foil, then 10 minutes uncovered

Chicken Tuscan Pasta Bake

 

INGREDIENTS

•  1 package (13.25 oz) whole wheat penne pasta
•  1.25 pounds boneless skinless chicken breasts, cut into bite-sized pieces
•  1 small onion, diced (1/2 cup diced)
•  1 clove garlic, minced
•  5 ounces fresh baby kale
•  1 jar (7 oz) julienne cut sun dried tomatoes packed in oil, drained (oil reserved!) and patted dry
•  3 ounces reduced-fat cream cheese
•  1 cup milk (2% or whole)
•  1/2 cup grated Parmesan cheese
•  1 cup shredded mozzarella cheese

1. If baking immediately, preheat oven to 350°F. Otherwise, begin on step 2.
2. Spray a 9X13 or larger baking dish with nonstick cooking spray. Bring a large pot of salted water to a boil and cook pasta to al dente according to package directions. Drain when finished cooking.
3. Meanwhile, in a large deep skillet, heat 1 tablespoon of reserved sun dried tomato oil (or olive oil) and add chicken and onions. Saute until chicken is cooked through and onions are translucent, stirring occasionally, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
4. Add kale and sundried tomatoes and cook until kale is wilted, stirring frequently. Add cream cheese, milk, and Parmesan cheese. Stir to combine and cook until cream cheese is melted and incorporated. Add pasta and stir to coat pasta with all other ingredients. Pour into prepared baking dish and top with mozzarella cheese.
5. If baking immediately, place in preheated oven and cook for 30 minutes or until cheese is melted. If you like a softer noodle, cover with foil during baking.
6. If freezing, cover tightly with plastic wrap and foil and place in freezer for up to 3 months. When ready to bake, remove plastic and cover with foil. Place in cold oven and turn oven to 350°F. Bake for 45 minutes covered and then uncover and continue baking for 30 minutes longer or until heated through.

Mexican Chicken Casserole

2 tsp olive oil
1 1/2 c chopped onion
2 cloves garlic
1 1/2 tsp cumin
1 1/2 tsp chili powder

1 cup chicken broth
1 can Rotel
1 7 oz can green chiles
1 pound cooked shredded chicken

1 can black beans, rinsed and drained

1 cup milk
1 1/2 cup shredded sharp cheddar, divided
2 oz cream cheese
10 oz enchilada sauce
12 corn tortillas, quartered
crushed tortilla chips
cilantro

Preheat oven to 350.

In large skillet, heat the oil and saute the onion. Add garlic and spices and cook for one more minute. Add the chicken broth, Rotel, green chiles, beans,  and chicken and stir to combine. Cook until heated through. Add the milk, 1 cup of the cheese, and cream cheese. Stir until completely melted, then add the enchilada sauce.

Layer the tortillas and chicken mixture in a 9x13 pan. Top with the remaining 1/2 cup shredded cheese and crushed tortilla chips. Bake at 350 for 30 minutes or until thoroughly heated. Let stand for 10 minutes before serving, topped with cilantro.

Three Cheese Lasagna

1 c part skim ricotta cheese
1/4 c fresh parsley, divided
1 T chopped fresh oregano
1 tsp chopped fresh thyme
1/2 tsp kosher salt
1/2 tsp black pepper
6 oz shredded mozzarella, divided (about 1 1/2 c)
1 oz fresh parmesan cheese, grated and divided (about 1/4 c)
1 egg, lightly beaten
1/4 c torn fresh basil
1/8 tsp ground red pepper
4 garlic cloves, minced
1 24-oz jar of marinara
9 cooked lasagna noodles

Step 1

Preheat oven to 375°.

Step 2

Combine ricotta, 2 tablespoons parsley, oregano, thyme, salt, black pepper, 1 cup mozzarella, 1 tablespoon Parmesan cheese, and egg in a small bowl. Combine basil, red pepper, garlic, and pasta sauce in a medium bowl.

Step 3

Cut the noodles into 9 (7 x 2-inch) pieces; discard remaining pieces. Spread 1/2 cup pasta sauce mixture in bottom of an 8-inch square glass or ceramic baking dish coated with cooking spray. Arrange 3 noodles over pasta sauce mixture; top with about 2/3 cup ricotta mixture and 3/4 cup pasta sauce mixture. Repeat layers twice, ending with 1/2 cup pasta sauce mixture. Top evenly with the remaining 1/2 cup mozzarella and remaining 3 tablespoons Parmesan cheese. Bake at 375° for 40 minutes.

Step 4

Preheat broiler to high. (Keep lasagna in oven.)

Step 5

Broil lasagna for 2 minutes or until cheese is golden brown and sauce is bubbly. Let stand 10 minutes. Sprinkle with remaining 2 tablespoons parsley.