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Lasagna Rolls and Strawberry Mango Salad with Strawberry Raspberry Vinaigrette

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Simple Living and Eating

Lasagna Rolls

Ingredients

12 lasagna noodles

1cup ricotta cheese

4oz shredded Mozzarella

1/4 cup grated Parmesan

1lb ground beef

4 small crimini mushrooms, sliced

1/2 a small white onion, chopped

16oz jar spaghetti sauce

1/2cup spaghetti sauce with mushrooms

4-5 Tbs Italian bread crumbs

Directions

In a small bowl mix together the three cheeses. Set aside.

Brown the ground beef in a medium frying pan. Drain grease, and return to stove. Add mushrooms, onions, and 16 oz jar of sauce. Cook until onions are tender. Set aside.

Cook noodles according to package directions. You want to make sure they don’t get too soft, but are pliable enough to roll up.

Preheat oven to 350 F. Grease a 9×13 pan.

After noodles are cooked, lay them out on a clean kitchen towel to help dry some of the water. Spread a layer of the cheeses across each noodle, followed by the ground beef mixture. Carefully roll the noodle up and place in prepared pan. Top with remaining sauce and bread crumbs.

Bake for 25-30 minutes

Strawberry Mango Salad with Strawberry Raspberry Vinaigrette

Ingredients

Red lettuce leafs

1 mango sliced

Strawberries sliced

For Dressing
1/2 cup Strawberry Freezer Jam
1 tsp Raspberry Blush Vinegar
1 tsp lemon juice
1 Tbs sugar
1 tsp olive oil

Directions
Combine lettuce, mango and sliced strawberries in small salad bowls.
In a blender, combine the dressing ingredients, and blend until smooth. Drizzle over salad and enjoy.

Lasagna rolls are one of my favorite ways to eat lasagna lately. They taste the same, but are so much easier to serve up than you regular layered lasagna. Plus it’s just fun rolling them! What goes better with lasagna than a salad? I had all these strawberries and wanted to attempt my hand at a vinaigrette. So I browsed a couple recipes, and then using what I had in my cupboard made this Strawberry Raspberry Vinaigrette. It’s very fruity, but very yummy too.

~Features~

Cheesy Oozy Baked Breadcrumb’d B-nut and Cauliflower
from Gastronomical Sovereignty
That is a mouthful to say, but just look at that yummy goodness.

Baby Bella Bites
from Miz Helen’s Country Cottage
I use to avoid mushrooms like the plague, but recently I’ve taken a liking to them. So much so that I’ve been hiding them in just about any dish I make lately. These look like a great appetizer to feature the mushrooms.

Heart Cookies
from Life in My Empty Nest
How cute are these? I’ve been looking for a good peanut butter blossom recipe, and I love that she’s replaced the kisses with hearts. Perfect for your Valentines party.

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February 8, 2013
Baked Spaghetti Alfredo
Have leftover spaghetti? Try this baked spaghetti alfredo with your leftovers and never waste a good meal again.

Spaghetti used to be a weekly staple around here. Until I ran out of spaghetti sauce. And then continually forgot to put it on the grocery list. One day I was just wanting a good spaghetti and thought maybe I could create my own alfredo.

I won’t share that recipe with you because it was not very good.

What was good though, was my creation from its leftovers. I tossed in some more liquid, covered it in cheese, and this baked speghetti alfredo was born. The whole family loved it, and I hope you will too.

The recipe can be made either from scratch or with leftover Alfredo Spaghetti.

Baked Spaghetti Alfredo
Baked Spaghetti Alfredo

2018-01-04 18:53:22

Whether you use leftovers or make it from scratch, this baked spaghetti alfredo will be a family hit.

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Ingredients

8oz Spaghetti

16oz jar alfredo Sauce

precooked meatballs (or make your own)

4 mushrooms, sliced

1/4 cup Parmesan Cheese

Instructions

Cook spaghetti according to the package directions. Preheat oven to 350 F.

Grease a 9×9 pan.

Once the spaghetti is cooked, drain, and put in the prepared 9×9 pan. Mix the mushrooms and meatballs in a small bowl with the alfredo sauce. Pour over the noodles evenly. Top with Parmesan and bake for 25-30 minutes.

Notes

Is using leftover alfredo spaghetti, add a bit of whipping cream and evaporated milk before baking.

By Home Maid Simple

Home Maid Simple https://www.homemaidsimple.com/
A quick way to do this is just to toss leftover spaghetti in a pan with some sauce and add cheese to the top. You can make it so many ways, and have many different flavors to choose from depending on what you have leftover from a Spaghetti night, or what sauces you choose to use.

My failed attempt at an alfredo sauce had me adding a little whipping cream and evaporated milk to my dish to get a little more moisture. Now go, have fun, and know that even a disaster can be turned into something yummy!

Hosted here and Simple Living and Eating

~Features~

Roasted Asparagus Soup

from Real Food Forager

We’ve had a serious cold front hit this week, and I’m looking for warming to the core healthy soups. This one is just lovely.

Crab and Chipotle Aioli Deviled Eggs

from Steak N Potatoes Kinda Girl

Is she serious? I about died and went to heaven looking at these beauties. I’m a pretty traditional deviled egg kinda girl, but these are going on the must try!

Strawberry Custard Powder Cake

from Simply Sweet N Savory

We’re in the midst of planning a Strawberry Shortcake party for my almost 5 year old, so when I saw this custard, I knew it was going on the drawing board for the party.
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February 1, 2013
Rosemary Grape Pork Loin {Foodie Friday}

Hosted at
Home Maid Simple
and
Simple Living and Eating

Before I get into today’s recipe, I wanted to share this great post with you. Meagan from Sunshine and Sippy Cups has put together a great guide on Where to Submit Your Recipes. As well as sites to submit your recipes, she also has some resources for improving your food photography (something I need to work on).

When we moved, I realized I had a box full, I mean a BOX FULL of evaporated milk. I must have bought them on a sale or something, to have this many. Thankfully, I also found in my recipe collection a Carnation Evaporated Milk recipe book. Score one for my recipe hoarding skills. At least one meal a day for the last week has included evaporated milk in it. I wouldn’t know what to do with it otherwise.

This recipe was originally from Carnations recipe book, but I’ve made a few additions and changes to give it a boost.

Rosemary Grape Pork Loin

Ingredients

1/4 tsp Rosemary

1/4 tsp Thyme

1/4 tsp Garlic Salt

1/2 tsp black pepper

1 1/2 lb center cut Pork Loin, sliced to a 1/2 inch thickness

1 Tbs Hickory Smoked Grapeseed Oil

1/2 tsp whole wheat flour

5 oz Evaporated Milk

4 small mushrooms, sliced

1/2 small yellow onion chopped

1 cup red grapes, chopped

Directions

Mix rosemary, thyme, garlic salt, and pepper in a small bowl. Sprinkle on Pork.

Heat oil in a large frying pan, over medium heat. Add pork. Cook about 5 minutes per side, or until cooked through. Remove pork from the pan, and keep warm in the oven.

Add flour, milk, mushrooms, and onion to the pan. Turn heat to medium low. Stir, scraping brown bits off the pan, until thickened. Add grapes, and cook for another minute.

Plate the pork and pour on the Grape sauce. Enjoy.

~Features~

Egg Free French Toast

from Treat & Trick

I love this! There have been many days I’ve wanted to make French Toast, only to realize I had no eggs.

Tomato Herb Focaccia

from Miz Helen’s Country Cottage

Focaccia is a great bread to add a little flavor and fun to. With the tomato, it looks like a perfect lunch on it’s own.

Spaghetti Squash Pizza Crust

from Will Work for Eskimo Kisses

Brilliant idea here. Another great way to sneak a vegetable into your kids favorite foods.

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January 25, 2013
Pasta anyone? {Menu Plan}

I’m trying to minimize our meat intake, and up our veggies and fruit. After I planned our menu this week, I looked it over and realized I added a lot of pasta’s in exchange for meat dishes. I would love for some meatless inspiration to hit that doesn’t involve pasta!

Monday – Ham and Tater Corn Chowder
Tuesday – Leftover Spaghetti Bake
Wednesday – Chicken Fajita Taquito Rolls

Thursday – Pork Tenderloin with grapes and Herb Sauce
Friday – Pasta of the Sea
Saturday – leftovers
Sunday – Lasagna

A little late, we got Christmas presents from my brothers family over the weekend. They sent the Prnicesses the Pinkalicious books. In one they make and eat Pink Cupcakes. I love bringing books to life for my kids, so we’ll be making our own Pink Cupcakes this week. Princess C has also requested we make a banana yogurt trifle.

I’m linking up here –

January 21, 2013
Menu Planning with Kids

Yesterday I cooked up some Chicken Cordon Bleu for dinner. Sunday is always my favorite night to cook, since I have the time, and Mark home to help with the kids.
Normally I will let the girls help me cook, unless I’m handling raw meat and sharp knifes. That was the case last night. Princess C really wanted to help though. Since I hadn’t made our menu plan for the week yet, I told her she could help by picking a dinner. I handed her a couple of my Taste of Home magazines, and stopped cooking to look at her selections. Princess V later joined us as well.
I really enjoy having my kids in the kitchen with me, and I think they enjoy it too.

Monday – chicken curry
Tuesday – three cheese ravioli
Wednesday – chicken and egg hash
Thursday – crockpot beef tacos
Friday – gumbo in bread bowls
Saturday – leftovers
Sunday – roast and potatoes

January 14, 2013
Hawaiian Haystacks {Foodie Friday}

Hosted at
Home Maid Simple
and
Simple Living and Eating

Normally for New Years Eve I prepare Chicken Cordon Bleu. Due to the moving, and then sick kids, we ended up with a quick, but tasty Hawaiian Haystack.

Hawaiian Haystacks

Ingredients

2 cups 1-minute Rice

1 can pineapple chunks

1 can peas

2 Roma tomatoes

Leftover Ham or 8oz Ham chunks

Rice Noodles

Directions

Cook Rice according to package. Place in serving bowls

Place remaining ingredients in serving bowls.

Serve buffet style, and let everyone choose their own toppings. Rice on the bottom, the rest piled as desired.

I know most Hawaiian haystacks have some kind of sauce, but we enjoy ours without the sauce. Some of the kids eat everything separated, while Mark and I enjoy them stacked.

~FEATURES~

Roasted Potatoes and Brussels Sprouts with Garlic and Rosemary

From Run DMT

I’ve been eyeing Brussels Sprouts lately, and this looks like a perfect warm way to serve them

Quick Ham and Cheese Biscuits

from My Carolina Kitchen

I have a huge amount of leftover ham that I need to use, and my kids love anything bread. These will be great on the side of some soup.

White Chocolate Blueberry Cheesecake

from Hungry Little Girl

Cheesecake is my dessert of choice. Normally I prefer it with cherries, but the combination of blueberry and white chocolate sounds wonderful!

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January 11, 2013
Meat and Veggie’s X2 {Foodie Friday}

Hosted at
Home Maid Simple
and
Simple Living and Eating

I bought some very thinly sliced steak on sale, with the idea I’d do some kind of steak roll. I pulled it out Sunday to use, but while trying to decide what exactly I wanted to experiment with it, and dealing with a sick baby, Mark took over. We had one of the most flavorful dishes that night, and I later turned the leftovers into a nice stew – hence the X2.

I apologize for the lack of pictures. We have yet to set up our computer, and my ancient laptop has no memory card slot. Next week I should be back up and running on a decent system.

Meat and Veggie Casserole

Ingredients

1 1/2 lbs steak, cut of choice (I wish I could remember what cut we used, but it was thinly sliced)

4 red potatoes

4 celery stalks

1 zucchini

3 carrots

1/2 yellow onion

3 cups beef broth

Garlic Pepper to taste

Directions

Pour your broth into a pot, and set on the stove to boil, medium-high heat. Preheat oven to 350 F.

Peel and chop the vegetables into bite sized pieces. Add them to the beef broth and flavor with garlic pepper seasoning. Boil for 10 minutes.

Spray a 9×13 casserole dish with Pam. Lay the steak out in the pan. Once the vegetables are cooked, pour them and the broth over the meat. Loosely cover with foil.

Bake for 2 hours.

Meat and Veggie Stew

Ingredients

Leftover casserole.

3 cups beef broth

garlic pepper seasoning

1 bay leaf

Directions

In a medium pot, add all the ingredients. Heat for 20-30 minutes over medium-low heat. Serve with bread sticks, and enjoy!

~Features~

White Hash Brown Casserole

from Lamberts Lately

This would make a great breakfast or dinner, or even a side for a potluck.

Roasted Broccoli with Garlic and Lemon

from Meatless Mediterranean

I am always looking for new ways to cook up veggies. This is my go to site for exciting ways to dress them up.

Almond Cherry Cookies

from Sugar n’Spice Gals

These remind me of the thumbprint cookies with jelly in the middle, and they look just as scrumptious!

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January 4, 2013
Mint or Cinnamon Hot Chocolate {Foodie Friday}

Hosted at

Home Maid Simple

and

Simple Living and Eating

It got nice and cold out here this week. We had a pretty big snowstorm blow through. And by big, I mean big for this area. There’s a couple inches on the ground, and it’s melting pretty fast. The temperature however, has stayed nice and freezing, meaning lots of hot cocoa.

We are in the middle of moving into our new home, on top of Christmas, yes. So I’ve been trying to make do with what we have in our fridge and pantry. I created the following two Hot Chocolate recipes on a whim when the girls came screaming in from the cold.

Mint Hot Chocolate

Ingredients

4 1/2 cups milk

4.67oz (or 28 pieces) Andes Mints

1 tsp Dutch Processed Cocoa powder

Directions

Heat milk over medium high heat until warm. Add mints and cocoa powder, turn heat to medium. Stir frequently until chocolate is all melted. Serve in mugs, and enjoy.

If I had had Whipped Cream it would have been that much better with some chopped Andes on top as well.

Cinnamon Hot Chocolate

Ingredients

4 cups milk

1 cinnamon stick

1/4 cup Dutch Processed Cocoa powder

2 TBS sugar

Handful semi-sweet chocolate chips

Directions

Heat milk over medium high heat until warm. Add the rest of the ingredients. Stir frequently until chips are melted and powder is mixed in. Turn the heat to medium-low for another 5-10minutes. Enjoy a nice cinnamony chocolate drink.

~Features~

Copycat Panera Bread Cheddar Broccoli Soup

from This Gal Cooks

You can’t go wrong with cheddar and brocolli. This soup is sure to warm you right up this winter.

Peanut Butter Hot Chocolate

from Simply Sweet n Savory

Minimal ingredients, make for another quick and easy hot chocolate I’m sure my kids will enjoy.

Snowball Fight Cake Balls

from Lady Behind the Curtain

What a fun name! We’ve been having some real snowball fights around here. I think these are probably yummier though.

*We will not be having Foodie Friday next week. Diane and I will be spending the time with our families, and getting ready for a new year. We do hope to see you again in January!

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December 21, 2012
Steak and Potatoes {Foodie Friday}

Hosted at
Home Maid Simple
and
Simple Living and Eating

Steak and Potatoes

A couple weeks ago, we sat down to a nice light pasta and veggie dish. Mark turns to me and tells me “This is girl dish”. I kind of look at him weird, as if to say “Did you seriously just say that?”

It’s not really that it’s a girl dish per se (especially since at one point he asked for more pasta nights), but more that we hadn’t had a good Man’s dish in awhile.

To make up for that, I made this simple Steak and Potatoes. A true manly mans dish.

(it would appear I deleted the photo, so sorry)

Ingredients

2 small steaks, your choice of cut

Wildtree’s Basil Pesto Grapeseed Oil

Wildtree’s Rancher Rub

4 medium potatoes

Garlic Pepper Seasoning

Directions

Preheat oven to 400 F.

Rub about 1-2tsp Rancher Steak Rub into each steak. Making sure to cover both sides. Set aside.

Chop potatoes into bite sized pieces. In a large bowl, toss with 1/4 cup Grapeseed Oil and Garlic Pepper Seasoning to taste. Spread in a single layer on a baking sheet. Cook for 10-20 minutes until potatoes are soft and starting to brown around edges.

Heat 1TBS Grapeseed Oil in a large skillet over medium heat. Once oil is hot, add steaks. Cook on both sides, until your desired “done”ness. We went medium well – just a slight bit of pink on the inside.

Add some green beans, peas or corn to the side, and enjoy your manly man’s dish.

~Features~

Crispy Thai Chicken Wraps
from Half Baked Harvest
These both look and sound so yummy!

Mini Fritata’s with Aspargus Hollandaise
from Healthy Mommy, Healthy Baby
Words have left me. I want this, and I want this now. This would make a great Christmas morning breakfast.

Holly Topped Cupcakes
from That Skinny Chick can Bake
These would be perfect for setting the fetive mood at any holiday party.

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December 14, 2012
Chipotle Lime Taquitos
We’ve been craving some Mexican lately, and I’ve felt some inspiration from some Taquito Recipes I found on past Foodie Friday’s. These Chipotle Lime Taquitos turned out quite nicely, and the kids even enjoyed them. This post contains affiliate links and I will be compensated if you click on and purchase through them.

I have had quite the week in the kitchen. It was mostly one day, but it felt like the whole week. Sunday night I decided it was high time I use the pitted cherries in my freezer. I had been sitting on a recipe for Cherry Vanilla Butter for quite some time.
Well, a crock pot of burnt Cherry Butter later, and I decided to try something safe – bread in the bread machine. It shook itself right off the table, and someone unplugged it before the bake cycle. I saved it in the oven, but I was a bit nervous to make anything else on Tuesday.

Thankfully I had a successful dinner Tuesday night with Hezzi-D’s Bruschetta Chicken Pasta. Thank you, Heather for a yummy recipe on a crazy day.

Chipotle Lime Taquitos
Chipotle Lime Taquitos

2016-04-16 05:56:45

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Ingredients

Corn Tortillas

1 can refried beans

1/2 cup Mozzarella Cheese

1/4 cup Parmesan Cheese

1 tsp Wildtree Chipotle Lime Rub (more or less depending on how spicy you like it)

1 1/2 cups Mozzarella

3 Roma Tomatoes, chopped

Guacamole

Instructions

Mix the guacamole according to the directions on the seasoning. Set aside in the fridge.

Preheat oven to 350 F.

Grease a 9×13 pan with cooking spray.

In a medium bowl, mix the beans, 1/2 cup mozzarella, Parmesan, and chipotle lime rub.

Working with 2 at a time, microwave the corn tortillas for about 1 minute.

Place a heaping spoonful of the bean mixture on one side of each tortilla.

Roll the tortilla, and place in the prepared pan.

Repeat with the rest of the tortillas.

Once the pan is full, top with the rest of the mozzarella.

Bake for 25-30 minutes, until cheese is melted.

Notes

Enjoy with Sour Cream, Guacamole and fresh chopped tomatoes

By Home Maid Simple

Home Maid Simple https://www.homemaidsimple.com/
Hosted at
Home Maid Simple
and
Simple Living and Eating

~FEATURES~

Poppy Sesame Vinaigrette tossed with Greens, Cranberries, Chicken and More

from Nancy’s Daily Dish

Sometimes after a lot of hearty winter meals, a salad is the perfect meal.

Bacon Hash

from girlchef

This is the perfect hearty breakfast for cold mornings.

Orange Juice Smoothie

from Jens Favorite Cookies
December 7, 2012