Pinterest Cooking: Spinach Lasagna Roll Ups

I know I say this a lot about every recipe, but I was really excited to try this one too! I have made stuffed shells before which are delicious and easy. But when I saw the Spinach Lasagna Recipe on Pinterest...I was even more excited. I love spinach. My dad got me hooked on it as a child and I would eat the entire carton with some salt, pepper and butter. But now we are talking spinach rolled with Ricotta Cheese and Italian Cheeses...even...better! This was a nice hearty, meatless meal! Oh and SO easy!

Here's the recipe and what I changed up-Oh did I mention this is a Weight Watchers Recipe? I'm sure it wasn't after I got my hands on it.

Spinach Lasagna Rolls
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 roll • Old Points: 4 pts • Points+: 6 ww pts
Calories: 224.9 • Fat: 5.1 g • Fiber: 3.4 g • Protein: 13.0 g • Carbs: 31.5

Ingredients: 

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz fat free ricotta cheese (I like Polly-o)
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz tomato sauce
• 9 tbsp (about 3 oz) part skim mozzarella cheese, shredded

Directions: 

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. Rollcarefully 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.

Here's what I had to change (okay, I didn't HAVE to change, but wanted to):

I used the Italian Blend cheese from Walmart---it's what I had left over.  I had Parmesan cheese but I just used all of the Italian Blend Cheese and a little sprinkle of Parmesan. The jar of Spaghetti sauce I chose was only 24 oz. of sauce. So I added two cans of tomato sauce and then added some salt, pepper, Italian seasoning. I also added some chopped leftover mushrooms we had from breakfast the other morning. I didn't them to go to waste, so why not? Mushrooms are yummy too! The kids asked what they were in the sauce. I told them, they shrugged their shoulders then continued eating. Clearly, eating mushrooms to them does not cause an "end of the world" moment.

 I used Ragu because that's what was cheapest with a coupon. I would use whatever spaghetti sauce you normally use or prefer.

This is the cheese mix with spinach, egg, Italian Cheese (or Parmesan as recipe calls for), Ricotta cheese and salt and pepper.

Chopped mushrooms, slightly smaller than bite size

Okay, rolling the cheese in the lasagna noodles. My noodles we pretty thin compared to what the recipe shows.  You want to stay pretty close to the middle because when you roll the lasagna the cheese spreads out width wise and you don't want cheese falling out of the sides.  If you do put it back in your cheese bowl for another roll.

Make sure you put some sauce in the bottom of your dish. Or in my case tin dish because I had one left over and didn't want to wash a casserole dish (lazy mom award).

Because my lasagna noodles were slightly smaller I was able to make about 11 rolls.

I also sprinkled a little bit of salt and pepper over the sauce before I put them in the oven. And I also did not put the cheese on top of the rolls before putting them in the oven. Once there was about 5 minutes left of the 40 minutes cook time, I took the rolls out and topped with cheese and put back in the oven to melt.  Oh, also! I wanted to mention that when I boil the noodles, before you put the noodles in the boiling water, sprinkle a generous amount of salt (I always use Kosher when cooking) in the water. This is the only time you can add any flavor to the noodles. And all the cooking shows I watch do the same thing so it makes you look more like a cook!

Voila! The finished product! I served about 2 rolls per person. Except for my 5 year old. He had one.

Since this is such a filling meal, instead of a salad, I sliced up some cucumber that we had in the fridge to eat. Then I just sprinkled some Kosher salt over the top to dissolve in to the cucumbers. My kids love cucumbers! And I am SO okay with them loving greens!

Close ups! Check out the spinach in these rolls! Yum!

Here's proof that my children eat and love healthy food! They were scraping their plate! (ignore the coupon binder and toys on my kitchen table--I have children and that's my excuse).

Ignore their hair. They need haircuts and David had just gotten out of the shower.

 Lastly, I served it with store bought garlic bread...our fave Texas Toast. Mm Mm Good!

Ok the vote--if it wasn't obvious. 4 out of 4 stars! And as much as I didn't think this would make enough for a family of five. These rolls are so filling (Shon had three). So the eleven rolls I made fed the four of us (and would have fed five if we had Ashton). So, I had lunch the next day along with a sample for some of my friends. :-)

Enjoy as much as we did! Happy cooking!

Pinterest Cooking: Green Chile Sour Cream Chicken Enchiladas

I was really excited when I saw this recipe on Pinterest. I had been wanting a good WHITE chicken enchilada recipe that was fairly easy.  Then when I boiled my chicken this week for this recipe, I was even more bummed when I was getting more and more sick as the week went and I wasn't sure I was going to be up to cooking much at home.  Shon had been taking care of most of the meals this week.  But Saturday I knew I had this chicken that needed to be used. So Ashton and I teamed up and made these.  I think we were drooling as we were making them. Don't worry, we didn't drool in the food. :-) And I knew my antibiotics had kicked in so I could finally prepare food again! Because let's face it ladies...mom's don't have much of a vacation when their sick. 

chicken enchiladas with green chili sour cream sauce

Ingredients

• 10 soft taco shell-I used more...but I lost count how many (mom brain, remember?)
• 2 cups cooked, shredded chicken-I used about 4ish
• 2 cups shredded Monterey Jack cheese-definitely used more than that. But I did put two cups IN with the chicken.
• 3 Tbsp. butter-used 6
• 3 Tbsp. flour-used 6
• 2 cups chicken broth-used one can
• 1 cup sour cream-used 2 cups
• 1 (4 oz) can diced green chilies-used 2 cans and could have used one more. It wasn't spicy and we love green chilies!

Instructions

1. Preheat oven to 350 degrees. Grease a 9x13 pan
2. Mix chicken and 1 cup cheese. Roll up in tortillas and place in pan.
3. In a sauce pan, melt butter, stir in flour and cook 1 minute. Add broth and whisk until smooth. Heat over medium heat until thick and bubbly. You are making a rue.
4. Stir in sour cream and chilies. Do not bring to boil, you don't want curdled sour cream.
5. Pour over enchiladas and top with remaining cheese.
6. Bake 22 min and then under high broil for 3 min to brown the cheese.

***Now-since I am feeding 3 monstrous growing BOYS + a husband, I doubled this recipe. I did still have leftovers, which I love so Shon and I can just take it for lunch. So we LOVE our leftovers! 

Oh and I MAY have used a little more cheese than called for as well...(just put the guilty shirt on  me already! But it made it even yummier!)

So I have some of this left over chicken in the fridge...

So I shredded this chicken and picked it apart to get about 4 cups (give or take) of nicely shredded chicken. Oh and I nuked this a little in the microwave since it was cold before adding the cheese.

Here is some of the other ingredients I used. Yes, I used all of those soft taco shells...

The butter/flour rue that the recipe calls for.  I had a picture of what it looked like when I started...and...well...I must have been too excited cause it is blurry.

After the rue is all mixed I mixed in the sour cream/green chilies mixture.  And really--don't let it bubble like I did a little...I was too busy bossing around my slave child below.

No he really isn't my slave child. It's my son, Ashton.  But I showed him how to add some of the chicken/cheese mixture and roll the tortillas and place seam side down so they don't come undone.  He did well!  THIS kid can cook!

Here is the mixture once it was all mixed together. Now that alone just looked delicious to me. I think I was hungry.

One dish down as Ashton (yeah he needs a haircut) is working on the next dish---I told you I had to feed an Army!

So then we put the enchiladas in the oven for 22 minutes. 3 of those 22 minutes I did turn the broiler on.  I don't have much experience with a broiler...and the last time I used a broiler, I burned the top. So I didn't really "broil" like I was supposed to. I don't think it would necessarily make or break the recipe anyways.

So I had tried my hand at some pico de gallo a few times and I finally got the correct portions per ingredient.  Are you ready? It was REALLY hard! No just kidding.

I took about 3 Roma tomatoes. I would really use Roma. They hold up better (and I assume they are in season because all the stores seem to have them on sale right now).  I used one small-medium brown onion (you could use white as well, brown are just cheaper). I used one entire jalapeno seeded and ribbed. If you want more heat, leave the ribs. If you want ever more heat leave the seeds. But I wouldn't recommend that.  Then I took a bunch of cilantro (I love cilantro).  The key to the cilantro is to have about the same amount of cilantro chopped as you do tomatoes and onions. Chop it all and combine. I would also recommend chopping it all by hand and not using a food processor. The nice thing about pico de gallo is it's chunky. So nix the food processor on this one. 

Once that is all chopped and combined, add some sprinkles of salt. I use kosher salt (and keep adding to taste--this is your pass to try the pico first). It works best when cooking and I guess I like that is has more flavor? (Ok that could be a mental thing) Just go with it.  Then you take the juice of about half a lime (give or take) And voila! Told ya it was hard! (Not).

Oh and remember my tomato fetish? I hate tomatoes. Yeah I will eat them in pico de gallo. Yet another mental thing I am sure...let's just keep that our secret.  Anyways. Here is the done deal and it was freaking amazing! I had one at first without the pico and the Mr. said I had to put pico on it and eat another one. Let me tell ya, I am glad I did! It just brings all the yumminess together and made our bellies happy.

So the final run down and family vote. The recipe did not call for pico. I added that.  Remember the more color on  your plate the better it it. 

This was also a good recipe to have the kids help.   

And this for 5/5 stars! And I am sure more if they could vote more than just 1 star. :-) This one is definately a keeper!

Hope you enjoy it as much as we did!

Jordan's First Taekwondo Test And The Journey To Where It Started...

Thanks to a good friend to the referral (Eve), Jordan started Taekwondo last November. 

Let me go back a little further though. Jordan did a couple of free trials through ATA in American Fork that a friend in my old ward invited him to. But with the class schedule and location it just was not going to work out to sign him up for classes and keep him there.

In August, Jordan started Kindergarten. I knew I was going to have some troubles with him.  

Jordan has never had a problem being vocal about his opinion. 

Which can be a good thing except...

Well...that was an understatement. By the time the first parent/teacher conference came around a few moms had complained about Jordan's bully like behavior. 

I felt horrible. 

I could relate. 

And I was mortified. 

I was mortified because I knew how those mom's felt when their poor little Kindergartner came home and said someone, not just someone, but a classmate was mean to them. Making their child scared, alone and defensive. 

I knew this feeling because this happened to David. In fact it happened to David more than once (three grade levels in a row). I would get sad, hurt, angry and defensive for my child. And some times I wanted to just follow my kid all the way through his day at school to protect him.

So what would I do if I was on the other end of the story?

We talked to Jordan, we tried positive reinforcement, we had David explain how he felt when he was pushed, shoved, punched in the face and got a fat lip at school. We even (although I don't like admitting this) tried a guilt trip and put Jordan in the position if he was bullied and kids called him names.

It didn't work...

I mean I wasn't expecting a miracle and I was expecting it to happen overnight...but it had to be sooner than later. And we need to figure out where this aggression with Jordan was stemming from.

So...I talked to my friend at work. Her son became a black belt through this Grand Master she knew. 

She took Jordan and I the first night. We walked in and watched the beginners work out for a little bit. Then Grand Master walked up to us and introduced himself. Then he sat down next to me and called Jordan over to him. He looked at Jordan eye level and in a very serious Drill Sergeant manner (no, not kidding) said the following:

I have 3 rules...

He held us his pointer finger signaling number 1.

"This is my Do Jo and I am the boss. And if I am not here, she is the boss (pointing at Whitney, the black belt that works with the little beginners). If you don't like that too bad. There's the door. At home, your mom and dad are the boss-not you."

Then he held up two fingers for the second rule.

"You are never to use what I am teaching here at school or outside of here. And I better never hear about you kicking, hitting or being mean to another classmate in school from your mom, your dad, your teacher or your principal. The minute I hear about any of it I will show up to your school and you, me, your teacher, your principal and your mom and dad are ALL going to have a nice chat."

Then he held up his three fingers for the last rule.

"If you break any of these rules you will write me a 1000 word essay on any subject of my choice. Do you understand?!"

I wanted to grab my kid and run. I was thinking "What the hell did I get my kid in to?!"

Jordan, with a straight face nodded yes as to agree. I wish I knew what he was thinking at that time...although I have a good idea.

But this is what he needed. He needed someone from the outside to tell him his behavior isn't OK. And he needed to know that what he was doing was wrong. And he needed to know that we were all (teachers, parents, leaders) are now on the same page. And he needed to get his negative energy out and learn how to use it appropriately.  He needed to learn how to use his words in class appropriately.  And I needed to know and learn that I wasn't a bad mom.

I knew Jordan was always going to be my baby child.  And since he was just 20 months when we got him, my time with a toddler was limited...and I needed to allow my toddler to become a young little boy who now needed to learn honor, respect and manners.

So here we are less than two months later and he has gone from a white belt to a white/yellow stripe belt.

He had to learn and test on the first 8 forms of Chon Ji, a back kick (donkey kick), left hand knife hand blocks, fold blocks, high blocks, outside blocks, a side block/kick, grab kicks, grab/kick/chops.

Here are some pics of his test...some are fuzzy. Sorry about that. For some reason my iPhone was acting up. 

Waiting for Grand Master and getting ready to salute the flags.

This shows a good portion of the sets he had to test on.

Finally...after Jordan stressed for two days wondering if he was going to be awarded to move up or not this happened on Tuesday...

Can you see the anticipation on this kids face? I mean I know it's blurry...but you CAN'T miss it!

He is just glowing with smiles...I love it! He felt SO accomplished!

We love Whitney. She has so awesome and VERY patient with Jordan. She knew our concerns and she has worked really well with him.

 So that's his story. I am grateful for my friend for the great referral and I am even more grateful that it's working.

I do believe that Taekwondo, when taught correctly and perceived and learned appropriately, can be a very good lesson in self discipline and be a beautiful form.

Who knows if Jordan will want to stay with it. It's is time consuming and can get quite expensive. But for now...it works and we will stick with it as long as he keeps learning.

Pinterest Cooking: Chicken & Broccoli Alfredo Shells

Mom is down for the count and called in to work today, but never fail, dinner was on the table! My kids and husband have really enjoyed trying a new recipe once a week.  We really don't like to eat out. We are trying to be healthier, it's expensive and eating out everyday is just gross to me.  I love cooking for my family. And they enjoy it when their momma (or wife) cook for them.

This week Shon was really excited about this one. When I showed it to him, he said we HAVE to make it. By "we" he means "me". Hah hah.

I have the exact recipe posted here.

But for easy sake, here are the ingredients and what I kinda changed. I usually like to follow a new recipe to the "t" but when cost is a factor and I know it won't change the taste much, I go for it.

Yield: 4-6 Servings (It was more like 7-8 healthy helpings for us!)

Ingredients

• 2 1/2 cups (about 8oz) whole wheat medium shells (I used 3 1/2 cups since my were "small" shells (hey, they were only a $1!) and I didn't use wheat)
• 2 1/2 cups fresh broccoli, cut into small florets (just the head, no stem)(I agree with the no stems part. The stems are very tasteful in a recipe like this. And DON'T use frozen broccoli as they usually have more stems than the actually tree part)
• 2 cups cooked, diced or shredded chicken
• 1 (16oz) jar Alfredo Sauce (Whatever you like--I used Ragu--not my fave but it's cheaper)
• 1 1/2 cups shredded cheese (medium cheddar or mozzarella) (I used Italian and Colby Jack-and I for sure used more than 1 1/2 cups-I eyeballed it)
• 1/2 tsp Salt
• 1/4 tsp Pepper
• 1/2 tsp Garlic Powder

Instructions

1. Cook shells according to directions on package. Mine took about 10-11 minutes. Drain. Return shells to the pan, add alfredo sauce, salt, pepper, & garlic powder. Stir & set aside.

(I heard stems are good in a home made vegetable broth?)

Just enough water to cover the broccoli. Don't drown it with water. (No that is NOT black nail polish, it's this color by OPI.

1. Place broccoli florets & a little water in a container with a lid. Leave lid loose & microwave on high for 2-3 minutes depending on how crunchy you like your broccoli; just keep in mind that it will continue to cook in the oven. (I have three pictures to show about how much water I put in to cook it, how I cut them and what I cut off. You could also use the steam bags that I forgot I had AFTER I microwaved the broccoli.)
2. Cook & dice or shred chicken. I actually used leftover roast chicken & heated it up in the microwave for 1 1/2 minutes to have it hot like my other ingredients. (I think this should have been number 1 if you are cooking fresh chicken. Also I cooked chicken for a couple of recipes this week so it looks like I have A LOT of chicken-I promise I didn't use all of it on this recipe)

I added some salt and pepper. You could also add some chopped onion or minced garlic for more garlic flavor. I thought the Alfredo sauce and Garlic Powder was enough in the sauce.

1. Add the broccoli & chicken to the shells. Stir well. Empty contents into a greased 13x9" baking dish & top with shredded cheese.
2. Bake at 350*F for 20-30 minutes or until bubbly & heated in the center.

I went more towards the 30 minutes and that was a little too long. So we fixed that by adding MORE cheese! Shon loved it! David had 3 helpings and Jordan had 2 helpings (Jordan NEVER asks for another helping--I mean, never! Ok...unless it's cereal in the morning!)

I had a couple of bites. I wasn't too hungry. So of the 4 here, we gave it a 4/4 stars!

Cooks additional thoughts: This recipe (as I knew it would be) was super easy!

Disclaimers: 1. I was not paid by Walmart to show their items

             2. I am high on Nyquil--be proud this post looks this good.

             3. I'm tired...and goodnight!