I’m always looking for new meatless recipes, I like to make at least one or two meatless dinners a week, specially now with this pandemic and “Meatless Mondays”.
This week I decided to try a new pasta recipe, sort of like a lasagna without meat. I served it with Garlic Bread and everyone loved it! It will surely be added to our family favorites, I hope your family will love it too!
Ingredients:
8 Lasagne noodles
24 oz. frozen chopped spinach – thawed and drained
2 cups small curd cottage cheese
2 cups shredded lowfat mozzarella cheese
1/2 cup freshly grated parmesan cheese
1 tbls. garlic powder
1 tbls. crushed red pepper (the kind you sprinkle on pizza)
1 bottle pasta sauce garlic and onion flavor (I like to use Betolli brand)
Directions:
Cook lasagne noodles as directed on the box.
Drain, rinse with cool water to keep noodles from sticking together.
Separate noodles and set aside.
Drain and squeeze all the water from the spinach; place in large bowl.
Add to spinach: cottage cheese, 1 1/2 cups of mozzarella, parmesan cheese, garlic powder, crushed red pepper
Mix well.
Separate spinach mixture into 8 equal parts.
Place 1 lasagne noodle on to a clean surface and spread 1 portion spinach mixture along the length of the noodle.
Roll the noodle in jelly roll fashion.
Place rolled noodle in a deep baking dish seam side down. Do the same with the remaining noodles.
Place rolls in dish close to each other to keep them from unrolling.
Cover the rolls with the pasta sauce. Sprinkle the remaining 1/2 cup of shredded mozzarella over sauce.
Bake in 350 degree oven for 30 minutes or until the cheese melts and starts to brown.
Remove from oven and serve. It goes great with fresh baked garlic bread. Enjoy!
Drain, rinse with cool water to keep noodles from sticking together.
Separate noodles and set aside.
Drain and squeeze all the water from the spinach; place in large bowl.
Add to spinach: cottage cheese, 1 1/2 cups of mozzarella, parmesan cheese, garlic powder, crushed red pepper
Mix well.
Separate spinach mixture into 8 equal parts.
Place 1 lasagne noodle on to a clean surface and spread 1 portion spinach mixture along the length of the noodle.
Roll the noodle in jelly roll fashion.
Place rolled noodle in a deep baking dish seam side down. Do the same with the remaining noodles.
Place rolls in dish close to each other to keep them from unrolling.
Cover the rolls with the pasta sauce. Sprinkle the remaining 1/2 cup of shredded mozzarella over sauce.
Bake in 350 degree oven for 30 minutes or until the cheese melts and starts to brown.
Remove from oven and serve. It goes great with fresh baked garlic bread. Enjoy!
Spinach & Artichoke Bites was a new addition to last year’s Thanksgiving Menu. My family loved them! They will be making a repeat appearance this year.
These Spinach & Artichoke Bites are super easy to make and they freeze well so you can make them in advance for large parties. Just pop them in the oven to re-heat before serving.
In this recipe I used refrigerated crescent dough that I pressed into mini muffin tins. An easier way would be to use frozen filo cups. You can buy them at your local grocery store. You’ll find them in the frozen section next to the frozen pie crusts. That’s what we did for my mom’s 80th. Birthday Party!
If you’re going to be using filo cups you can make the filling ahead of time and store in the fridge until you’re ready to fill the cups. I don’t recommend freezing the filling as it will get too watery.
Makes 24
Ingredients:
1 can refrigerated crescent dough – any brand will do
1 box frozen chopped spinach – thawed
2 large pieces marinated artichoke hearts – chopped
4 oz. cream cheese – softened
1 cup sour cream
1 cup shredded mozzarella cheese
cooking spray
Directions:
Coat mini muffin tins with cooking spray.
Roll out 1 section of crescent dough on a lightly floured surface. Pinch seams together to make one large rectangular piece.
Cut dough into 12 squares using a pizza cutter. They don’t have to be neat and perfect.
Press a dough square into the muffin tin. Arrange it so that it covers at least a bit of the sides. Don’t let the dough overflow out of the cup. It doesn’t need to look perfect, but you should pinch any holes closed.
Drain the spinach and squeeze all the liquid out. You can use a clean dish towel to squeeze liquid out. Dump the thawed spinach onto a dish towel and twist the towel until no more liquid comes out.
Place into mixing bowl.
Add chopped artichoke hearts, cream cheese, sour cream, and mozzarella cheese to the spinach. Mix very well.
Drop about a teaspoon of spinach mixture into the crescent dough shells.
Bake in 375 degree oven for 15-20 minutes or until crust turns golden brown.
Serve hot or cold.
To freeze place them in freezer bags. Use parchment paper between layers. Wrap sealed freezer bag in foil and place the whole thing in another freezer bag. You can store this for about 3 months in the freezer.
Reheat frozen bites in 375 degree oven for 12-15 minutes. I would not recommend reheating in the microwave, the crust will get soggy and the filling rubbery.
Spinach & Artichoke Bites
Print Recipe
A new twist on Spinach & Artichoke Dip. These tasty little bites are perfect for every event. They're just as yummy as the dip, but with out the mess. They look great on a buffet table too!
A new twist on Spinach & Artichoke Dip. These tasty little bites are perfect for every event. They're just as yummy as the dip, but with out the mess. They look great on a buffet table too!
Roll out 1 section of crescent dough on a lightly floured surface. Pinch seams together to make one large rectangular piece.
Cut dough into 12 squares using a pizza cutter.
They don't have to be neat and perfect.
Press a dough square into the muffin tin. Arrange it so that it covers at least a bit of the sides. Don't let the dough overflow out of the cup. It doesn't need to look perfect, but you should pinch any holes closed.
Filling
Drain the spinach and squeeze all the liquid out. You can use a clean dish towel to squeeze liquid out. Dump the thawed spinach onto a dish towel and twist the towel until no more liquid comes out.
Place into mixing bowl.
Add chopped artichoke hearts, cream cheese, sour cream, and mozzarella cheese to the spinach. Mix very well.
Drop about a teaspoon of spinach mixture into the crescent dough shells.
Bake in 375 degree oven for 15-20 minutes or until crust turns golden brown.
Serve hot or cold.
Recipe Notes
To freeze place them in freezer bags. Use parchment paper between layers. Wrap sealed freezer bag in foil and place the whole thing in another freezer bag. You can store this for about 3 months in the freezer.
Reheat frozen bites in 375 degree oven for 12-15 minutes. I would not recommend reheating in the microwave, the crust will get soggy and the filling rubbery.
The holiday season is upon us. At my house that means cooking, baking, cleaning, shopping, and all the other chores to get ready for holiday entertaining. Things can get pretty hectic, at times I don’t have a lot of time to cook dinner! To make holiday preparations a bit easier I keep several ready made meal items in my freezer, things that can be heated up or tossed together quickly.
One of my favorite things are homemade meatballs. I like meatballs because I can use them to quickly prepare several different meals including Swedish meatballs, Meatball Soup, and of course Spaghetti and Meatballs.
Another family favorite are Meatball Subs. They’re so easy to make and are very filling. I serve this with a tossed salad and a side of chips, so simple! You can of course use frozen meatballs available from any grocery store, I’m not a big fan and like to make my own to freeze. Here’s my recipe for Homemade Meatballs.
Here’s how to make it, enjoy!
Ingredients:
1 large loaf French Bread – Cut to the size you want then halved lengthwise to get 2 pieces
1/4 CupButter
12 Cooked meatballs
1 Jar Pasta Sauce
3/4 Cup Shredded Mozzarella Cheese
Directions:
1. Place frozen meatballs in a heavy saucepan (or you can make them ahead and place them in a crockpot on low for about 4 hours).
2. Cover meatballs with pasta sauce. Simmer on low for about 1 hour or if you need it faster increase the heat and heat until the sauce is bubbling and meat is heated thru.
3. Butter bread and toast in a frying pan until browned.
4. Scoop meatball mixture on one side of the bread and sprinkle with shredded cheese. Sprinkle other side with cheese. Bake in 350 degree oven until cheese melts, about 8 minutes.
5. Remove from oven, place second slice of bread on top to make a sandwich and serve.
It makes a hearty meal with a green salad and if you want some chips.
Place frozen meatballs in a heavy saucepan (or you can make them ahead and place them in a crockpot on low for about 4 hours).
Cover meatballs with pasta sauce. Simmer on low for about 1 hour or if you need it faster increase the heat and heat until the sauce is bubbling and meat is heated thru.
Butter bread and toast in a frying pan until browned.
Scoop meatball mixture on one side of the bread and sprinkle with shredded cheese. Sprinkle other side with cheese. Bake in 350 degree oven until cheese melts, about 8 minutes.
Remove from oven, place second slice of bread on top to make a sandwich and serve.
It makes a hearty meal with a green salad and if you want some chips.
Recipe Notes
You can cook meatballs in a crockpot on low for 4 hours instead of on the stovetop if you prefer.
As you know I make at least one or two meatless recipes a week at my house. Last week I made Baked Manicotti. It;s a spinach and cheese filled pasta tube.
It’s quite simple to make and can be made in advance. I made mine in the morning then popped it in the fridge while I ran a few errands then threw in in the oven 20 minutes before dinnertime.
This dish is inexpensive, quick, and really yummy. I served it with a tossed green salad and a slice of toasted garlic bread.
Ingredients:
1 box Manicotti pasta
1 lb. bag of frozen chopped spinach – thawed
2 tbls. garlic powder
1 can or jar of pasta sauce (24 oz.)
15 oz. Ricotta cheese
2 cups shredded Mozzarella cheese
Directions:
1. Prepare Manicotti tubes as directed. Drain and set aside.
2. Squeeze as much water as you can from the thawed spinach and place in a mixing bowl.
3. Add garlic powder and stir well.
4. Add ricotta cheese and 1 cup mozzarella cheese. Stir to evenly distribute.
5. Add 1/4 of pasta sauce to spinach and cheese mixture. Stir well.
6. Divide spinach mixture equally between the pasta tubes and gently stuff each tube with the mixture.
There’s really no neat way to do this. I tried using a small spoon, but it went too slowly or tore the pasta tube. So far I’ve found the easiest, but not the neatest way to stuff the tubes is with bare fingers.
A bit messy, but it works!.
7. Place stuffed pasta into an oven safe baking pan.
8. Pour remaining pasta sauce over all.
9. Sprinkle remaining mozzarella cheese over sauce.
10. Bake in 350 degree oven for 20 minutes or until cheese melts.
If you are making it in advance, cover the pan with foil or plastic wrap and place it into the refrigerator until you’re ready to bake it. Baking time will be a bit longer, another 10 minutes or so or until the filling is warm and the cheese melted.
Serve with salad and hot garlic bread, Bon Apetito!
Prepare Manicotti tubes as directed. Drain and set aside.
Squeeze as much water as you can from the thawed spinach and place in a mixing bowl.
Add garlic powder and stir well.
Add ricotta cheese and 1 cup mozzarella cheese. Stir to evenly distribute.
Add 1/4 of pasta sauce to spinach and cheese mixture. Stir well.
Divide spinach mixture equally between the pasta tubes and gently stuff each tube with the mixture.
There's really no neat way to do this. I tried using a small spoon, but it went too slowly or tore the pasta tube. So far I've found the easiest, but not the neatest way to stuff the tubes is with bare fingers.
A bit messy, but it works!.
Place stuffed pasta into an oven safe baking pan.
Pour remaining pasta sauce over all.
Sprinkle remaining mozzarella cheese over sauce.
Bake in 350 degree oven for 20 minutes or until cheese melts.
If you are making it in advance, cover the pan with foil or plastic wrap and place it into the refrigerator until you're ready to bake it. Baking time will be a bit longer, another 10 minutes or so or until the filling is warm and the cheese melted.
Serve with salad and hot garlic bread, Bon Apetito!
I’m always looking for recipes that will entice my 6 year old grandson to eat more veggies, the kid won’t touch anything green! This Chicken/Spinach/Broccoli Stromboli was a hit. It’s really easy to prepare, served with marinara sauce for dipping it makes a filling meal. It’s become a family favorite and I make it quite often. Left overs can be heated up for a quick snack or lunch the next day.
Ingredients:
1 loaf Bridgeford Frozen White Bread Loaf
2 Boneless Skinless Chicken Breasts cubed
1/2 cup Italian Dressing
1 9oz. package frozen chopped spinach
1 10oz. package frozen broccoli with cheddar cheese sauce
1/2 cup shredded mozzarella cheese
Olive Oil
Garlic Powder
Place one loaf of frozen dough on a baking sheet that is lightly oiled with olive oil. Let thaw and rise, about 5 hours.
Marinate cubed chicken in Italian dressing. I place it all in a ziploc bag and refrigerate for at least 2 hours. You can marinate chicken longer, but not more than overnight.
Saute chicken in a small amount of olive oil until fully cooked
Add thawed and drained chopped spinach and stir until combined with chicken
Add thawed broccoli and stir until combined
Cook for another 5 minutes stirring constantly so cheese doesn’t burn
Place chicken mixture in large bowl
Add mozzarella cheese – stir well
Roll out dough on lightly floured surface. Roll into a rectangle shape about 9″x13″ about 1/4″ – 1/2″ thick.
Move rolled dough onto an oiled baking sheet
Arrange chicken mixture down the center of the dough lengthwise
Fold short ends over the chicken mixture
Fold long sides over the short ends and the chicken mixture creating a log shape
Pinch seams together to seal
Spray or brush with olive oil on the top and sides
Sprinkle garlic salt over the top
Bake in 400 degree oven 20-25 minutes or until golden brown
Slice and serve warm with heated marinara sauce for dipping
Stromboli
Print Recipe
An easy version of this Italian favorite, Stromboli. It's really just bread stuffed with meat, veggies, and cheese. Great for meals and snacks.
Place one loaf of frozen dough on a baking sheet that is lightly oiled with olive oil. Let thaw and rise, about 5 hours.
Marinate cubed chicken in Italian dressing. I place it all in a ziploc bag and refrigerate for at least 2 hours. You can marinate chicken longer, but not more than overnight.
Saute chicken in a small amount of olive oil until fully cooked
Add thawed and drained chopped spinach and stir until combined with chicken
Add thawed broccoli and stir until combined
Cook for another 5 minutes stirring constantly so cheese doesn't burn
Place chicken mixture in large bowl
Add mozzarella cheese - stir well, set aside
Roll out dough on lightly floured surface. Roll into a rectangle shape about 9"x13" about 1/4" - 1/2" thick.
Move rolled dough onto an oiled baking sheet
Arrange chicken mixture down the center of the dough lengthwise
Fold short ends over the chicken mixture
Fold long sides over the short ends and the chicken mixture creating a log shape
Pinch seams together to seal
Spray or brush with olive oil on the top and sides
Sprinkle garlic salt over the top
Bake in 400 degree oven 20-25 minutes or until golden brown
Slice and serve warm with heated marinara sauce for dipping
Recipe Notes
For easier cleaning you can line baking sheet with parchment paper.
1. Place frozen meatballs in a heavy saucepan (or you can make them ahead and place them in a crockpot on low for about 4 hours).
3. Butter bread and toast in a frying pan until browned.
