Pumpkin Lasagna Roll-ups Easy Clean Recipe

Pumpkin Lasagna Roll-ups Easy Clean Recipe

Ingredients

6 whole wheat lasagna noodles

1/2 c can pumpkin

1/2 c ricotta cheese

1/4 c cooked onions (optional)

small handful spinach or kale

marinara sauce

1/4 c Parmesan cheese

Steps

Boil noodles and let cool. Mix ricotta, pumpkin and onion. Spoon filling onto lasagna. Top with with greens. Roll up. Use toothpick to close. Arrange on baking sheet. Spoon marinara over tops of rolls. Sprinkle cheese on top. Bake in oven @350 for 15 min or til cheese is melted.

**I had some leftover breakfast sausage that I included in my rolls as well and it was amazing.

Foods that freeze well

I've been cooking fresh a lot more often recently thanks to Fresh 20 meal planning. The only problem is, even with the gift of meals for one (or two when I'm feeding Jarrod) and meals that use the same ingredients over several recipes, I end up with fresh ingredients that if left in the fridge will go bad. So, I've been freezing a lot. Please note, I cook with all of my frozen veggies. MMV on thawing out and expecting a grocery store fresh result. This is going to sounds dumb, but, been there done that. Cut up your fruit/vegetable/food item BEFORE you freeze. I once froze a bunch of apples and was very disappointed that I had frozen rock apples that I couldn't do anything with.

Meat:

If you're a single lady like me, a great way to save money is to buy the family sized meat packs (think 5 lb. ground turkey) and cut into individual sized servings BEFORE you freeze. I like cut into commonly used portion sizes. For instance, a 5 lb. log of ground meat I'd cut up into 1 lb. serving sizes, package them in freezer bags and throw all the small freezer bags into a gallon size freezer bag.

Fruits:

Bananas - learned this from mom. Frozen bananas are great for use in breads and muffins. I imagine they'd also be good for smoothies, though I'm not really an at home smoothie girl.

Veggies:

Kale - cooked with some frozen kale the other day and it turned out awesome.

Carrots

Onions - I always buy the big bag and chop up as much as I can and freeze. It sure beats having to chop onion every night.

Garlic

Dairy:

All sorts of shredded cheeses

Add to the list! What do you like to freeze?

Jarrod's homecoming party food

At long last, Jarrod is home from North Dakota. His company is providing him with extra swanky housing in the River Oaks district. So what to do? Invite people over for a Jarrod's home/Olympic kick-off/Jason's birthday party!

Jarrod hates when I bring this up, but two years ago I was invited to Jason's birthday at Papasitos. Now, granted it was a big group of us and granted, I did have a date with me, but Jarrod put me on the pay-no-mind list! Back in those days I had a glamorous job at a newspaper so I regaled the gaggle of engineers with tails of crime and whoa. To no avail. I could not catch Jarrod's eye. Sigh.

It wouldn't be until months later that Jason would set Jarrod and me up on a semi-blind date. The rest is history. So they say.

Anyway, who cares about all of that, right!?! Let's get to the party food. Recipes brought to you by my boss Lonna.

Lonna's Baked Potato Dip

Ingredients

1 tub of sour cream 1 bag of bacon bits 1 bunch of green onion ( just use the ends, not the bulbs) 1 bag of shredded sharp cheddar sprinkle of garlic powder sprinkle of salt sprinkle of pepper

Directions

Mix it all together.

Lonna's Crock Pot Meat Balls

Ingredients

1 bag of frozen meat balls 1 jar of real grape jelly 1 bottle of barbecue sauce

Directions

Cook on low for 8 hours in the slow cooker and stir at the half-way point. Use tooth pics to serve.

Veggie shots

Ingredients

Chopped small strips of assorted vegetables (I used differently colored bell peppers) 1 bottle of Ranch dressing

Directions

Put about 1 tbsp of ranch dressing in the bottom of a small plastic shot glass. Garnish with chopped vegetables. Can be scaled up or down based on the size of your party.

Beer Macaroni and Cheese and Dr Pepper Chicken

Emily here. Over Thanksgiving weekend, Jarrod was in town and I wanted to make his dream meal. Also, I wanted to use up the leftover shredded cheddar cheese in the fridge from the last farm trip.

So after a little thought I came up with beer mac and cheese. Then, I thought, what would make Jarrod sing? Well, he loves all things Dr Pepper. I googled. The results were a hit. Best part? I didn't have to go to the grocery because I had everything in my pantry.

Forgive my food photography. It needs some work.

Dr Pepper Chicken

Original recipe comes from 30 Days of Homemade. I have modified for my tastes.

Ingredients

• 4 -6 boneless, skinless chicken breasts
• ½ c. Dr. Pepper
• ½ c. barbecue sauce (I used Sweet Baby Rays Chipotle BBQ)
• ½ c. ketchup
• A few squirts of Siracha
• ½ Onion sauted till translucent
• salt and pepper to taste

Instructions

1. Salt and pepper chicken and arrange in a 13 x 9 baking dish.
2. Mix together wet ingredients and onion into a marinade.
3. Pour it over the chicken. Bake at 350 degrees uncovered for 1 hour.

Beer Mac and Cheese

1 package (16 ounces) elbow macaroni

1/4 cup butter

2 garlic cloves, minced (I used dehydrated garlic flakes)

1/4 cup all-purpose flour

1 tablespoon ground mustard

1 teaspoon salt

3/4 teaspoon pepper

2-1/2 cups 2% milk

3/4 cup Shiner (duh)

1/4 cup heavy whipping cream (I cut this, but might be nice for a creamier sauce)

3 cups (12 ounces) shredded cheddar cheese

About 2 cups Bread crumbs (I used an herb blend mixed with parmesan I had in the freezer)

1. Cook macaroni according to package directions for al dente.
2. Meanwhile, in a Dutch oven, heat butter over medium-high heat. Add garlic; cook and stir for 1 minute. Stir in the flour, mustard, salt and pepper until smooth; gradually whisk in the milk, beer and cream. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Reduce heat. Stir in 2 cups cheddar cheese.
4. Drain macaroni; stir into sauce. Transfer to a greased 3-qt. baking dish. Sprinkle with remaining cheddar. Top with bread crumbs.
5. Bake, uncovered, at 400° for 15-20 minutes or until golden brown. End with a good broil.