Spinach Lasagna Roll Ups

This is a great yet simple meal you can throw together on a moment's notice. It also could be a good go to recipe if you were to be entertaining guests who are vegetarian.

1 lb Lasagna Noodles
16oz container of Ricotta Cheese
1 cup shredded Mozzarella
1/4 cup Grated Parmesan
1 LG Egg
1 pack Frozen Spinach (Brick Style)
1 24oz Jar of your favorite Spaghetti Sauce
Salt and Pepper to taste
Non-Stick cooking spray


Put large pot of water on high heat. Add salt to water, (Just like how you cook your spaghetti noodles.) Let water come to a full boil, and then add noodles. Cook until almost done, but still not soggy. Chefs refer to this as "al dente".
Drain in colander and set aside.
While you are waiting on the noodles, combine egg, ricotta, mozzarella, parmesan, and thawed and well drained spinach in a mixing bowl. Mix all ingredients together, taking care that there are no big clumps of spinach. (Add salt and pepper to taste)
Preheat oven to 350 and spray your rectangle glass baking pan.
Lay out noodles a few at a time and spread mixture on each, making sure to go out to the edges. (don't use too much, after rolled, there will be several layers of cheese in each bite.
Roll up your noodles and place side by side in your sprayed baking dish.
Cover rolls with sauce. Make sure to cover the entire top, whatever is not covered will turn crispy.
You can top with additional cheese if desired. (of course I did!)
Cover pan with foil and bake at 350 for 45 minutes.

Drain spinach really, really well. You'll be amazed how much moisture squeezes out. 

Cook noodles like normal, removing and draining when they are almost done. (about ten minutes)

I laid out my noodles so they wouldn't stick together. If the rip they can't roll. Don't worry, you will have some that won't make the cut. There's one in every box. LOL

Add your ingredients to your mixing bowl. If the quantities don't look right, thats because I am doubling the recipe, we cook for a small army everyday.  

Here is the finished filling. try not to taste it. Just keep telling yourself raw eggs are bad. (I totally tasted mine.)

Lay out a few noodles at a time. 

Spread generously, but remember, each bite will have several layers. No need to use too much. 

Roll up each noodle

Place in your pre-sprayed pan side by side. 

Cover well with sauce. I hate crispy edges, don't you? 

Cover with cheese if that's your thing. It certainly is mine. LOL Place in 350 degree oven for 45 minutes. 

And there you have it. Serve immediately, or you can separate into portions for lunches, or even freeze them. I would love to have the luxury of that many leftovers. LOL

Arrange in a snazzy way for blog pics. Oh wait, thats just me.  

Boom. grab a fork and enjoy! 

Bacon Jalapeno Popper Stuffed Chicken

Ingredients:
4 boneless skinless chicken breasts
1 pack cream cheese
1 Jalapeno de-seeded and diced small
bread crumbs
1 egg
flour
butter
16 strips of bacon, cooked well and drained (chopped fine)
Cheddar Cheese (optional)
Mozzarella Cheese (optional)
toothpicks

First, let the cream cheese warm up to room temperature. In a small mixing bowl, add diced jalapeno and bacon to cream cheese and mix thoroughly.
Pound out chicken breasts to 1/4 inch thickness.
Lay cheeses (if using) on top of each breast.
Next, take your cream cheese mixture, and place equal amounts on each breast.

Now comes the hard part. Carefully roll up the breasts, being careful not to apply too much pressure, because the creamed cheese mixture will squirt out. Secure the rolls with toothpicks.

Next, melt butter in a saute pan. (I used about 1 stick, to brown all four rolls on all sides.)
Take your rolls, coat them in flour, dip them in beaten egg, and roll them in bread crumbs. I used Italian bread crumbs, but panko or regular is fine, I just went with what I had.

Now brown your rolls on each side in your saute pan, taking care not to apply too much pressure, as the filling will squirt out.

Once they are browned on all sides, place in a glass baking pan, about an inch apart. bake in oven for 20-30 minutes at 350.

After it is finished baking, I let mine sit for about 10 minutes, before attempting to slice. (Hopefully, the filling will not be liquefied, so each slice will have some.)

Step by step Pics:

Pound out chicken breasts to about 1/4 inch thickness. 

In a mixing bowl, add room temperature cream cheese and bacon. Mix thoroughly. 

Next, add your finely diced jalapeno. 

Should end up looking something like this. 

place sliced cheese, (optional) on each breast. 

Next, split mixture into four, and place on chicken breasts.

Gently roll, taking care to not push the stuffing out of the sides. 

Secure each roll with toothpicks. 

Next, roll each breast in flour, 

Then roll them in egg, 

then coat them with bread crumbs. 

Take a break and remove your extra skin layers on your hands. 

Brown each breast/roll on all sides, until they have a nice golden brown color. 

Place them in a glass baking pan. Remove your toothpicks. Bake at 350 for about 20 minutes. 

This is what you end up with. Now, very important, let the rolls sit for 10-15 minutes before you slice. This allows the melted cheese to set up, and stay in the middle of your slices. 

There you have it. Slice into 1/4 inch thick slices and enjoy!