Spinach Lasagna Rolls

Spinach Lasagna Rolls

Gina's Weight Watcher Recipes

Servings: 9 • Serving Size: 1 roll • Calories: 188 • Points: 4 ww pts

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz part fat free ricotta cheese
• 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

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. Roll carefully 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

Doughnuts- with glaze!

Easy Homemade Doughnuts

from The Newlywed Diaries by Jennifer

For these doughnuts you will need: a can of biscuits (find them with crescent rolls at the grocery store), milk, confectioner's sugar, vanilla and shortening (or whatever you want to fry them in -- did I mention they are fried?!).

First, heat the oil over medium-high. If you have candy thermometer, you want it to be at about 350 degrees. I don't and just use the doughnut holes as a gauge (more on that later).

Separate the biscuits and -- here's where it gets technical -- use whatever you can find to cut a hole out of the middle. If you have small cookie cutter, you are set. I used an empty (and clean) Pelligrino bottle (though it was kind of hard to get the holes out). My mom uses an old prescription bottle. What ever you use, you want the holes to be about the size of a quarter so they don't completely close when cooking. You can stretch them a little if you need to.

If you aren't measuring your oil temperature, fry a couple of the cut out holes first. They should brown evenly and slowly and not create a lot of grease "pop" when you drop them in. Add the doughnuts in batches. They cook very quickly -- about a minute on the first side, and a little less on the second. Unless your oil is too hot, the inside should be cooked through. Take them out with a slotted spoon and place them on a paper-towel lined plate.

The icing is very simple. I don't measure and do it by feel, but you really can't mess it up. Take a cereal bowl-full of confectioner's sugar and add milk, about a tablespoon at a time, and whisk until it is slightly stiff. You want it to be loose enough to be able to cover the doughnuts, but thick enough to stick (again you can test with the holes). Add a splash of vanilla if you like. Drop the doughnuts in, cover with icing, then drain on a cooling rack. If you'd like a tangy, citrusy icing, try a splash of orange juice. Enjoy with a big glass of milk!

Homemade Cream of Chicken Soup

Homemade Condensed Cream of Chicken Soup

Yield: 3 cups (about 2 cans)

1 1/2 cups chicken broth

1/2 tsp. poultry seasoning

1/4 tsp. onion powder

1/4 tsp. garlic powder

1/8 tsp. black pepper

1/4 tsp. salt (or less, taste to test)

1/4 tsp. parsley

dash of paprika

1 1/2 cups milk

3/4 cup flour

1. In a medium-sized saucepan, boil chicken broth, 1/2 c. milk, and the seasonings for a minute or two.

2. In a bowl, whisk together the remaining milk and flour. Add to boiling mixture and continue whisking briskly until mixture boils and thickens.

Crock Pot Spicy Chicken Sandwiches

Buffalo Chicken Sandwiches 

• Chicken Breasts (4 - ?) .  Go with your gut on this.  I used 4 breasts and it made enough for 8+ sandwiches
• 1/2 - 1 bottle Frank's Buffalo Wing sauce. 
• 1 packet dry Ranch dressing mix
• Hoagie buns
• Cheese
• Ranch dressing for topping

Put the chicken in the crock pot and cover with the wing sauce and ranch

Cook on low for 6 - 8 hours. Shred.

 Top with a little more sauce if your saucy heart desires.

 Serve with toasted hoagie buns, extra sauce, cheese and the buffalo wing dipping dressing of your choice.