Spinach Lasagna Rollups

I have been making these rollups for a while but for some reason have never blogged about them!

While they are not a true lasagna they do use all of the same elements and is a little bit more friendly! These are not as time consuming either!

I've made different variations of these as well but this recipe is the one I make the most! I actually froze the one I took pictures of so that is why there is no cheese on top!

This would make a great meatless meal for those of us celebrating Lent!

Spinach Lasagna Rollups

recipe adapted from this recipe at Skinny Taste

Ingredients: 

• 9 lasagna noodles, cooked
• 10 oz frozen chopped spinach, thawed and completely drained
• 15 oz fat free ricotta cheese 
• 1/2 cup grated Parmesan cheese
• 1 egg
• salt and fresh pepper
• 32 oz spaghetti sauce
• 1 cup mozzarella cheese,shredded

Directions: 

1. Preheat oven to 350°. 
2. Combine spinach, ricotta, Parmesan, egg, salt and pepper in a medium bowl. 
3. Ladle about 1 cup of spaghetti sauce on the bottom of a 9 x 13 baking dish.
4. 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.
5.  Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.
6. Ladle sauce over the noodles in the baking dish and top each one with mozzarella cheese. (If making into a freezer dish, stop at this point and let dish cool and don't add cheese on top.)
7.  Put foil over baking dish and bake for 40 minutes, or until cheese melts.
8. Enjoy!

Weekly Menu Plan

Ah yes, another week is upon us and this will be a very busy week for us!

This little boy gets registered for preschool this week!

This crappy thing is on my foot because I am accident prone :)

and all that with Food shows galore thrown into the mix!!

Monday/Tuesday-- My mom has Cole tonight and tomorrow night for dinner because we are out of town at a food show!

Wednesday-- Pork Loin of some sort and vegetables

Thursday-- husband is participating in this event so dinner will be there!

Friday-- fish of some sort (Maybe this one?)

Krystal's Virtual Baby Fiesta-- Cuban Lumpia Rolls

Today is a VERY special day! My blogging (and fellow A08er) friend, Krystal, is expecting the arrival of her baby Cookie. Yes, Cookie, because we don't know yet if Cookie is a boy or girl! In honor of Krystal, Eric, and Cookie we are having  a Virtual Baby Fiesta! Krystal is a dear, dear friend and I could not be more excited for her and Eric!

Our hostess, Joelen, asked that we create something to celebrate either Krystal's heritage (Filipino) or Eric's heritage (Cuban).  My husband and I tag teamed on this one and created a spring roll with the elements of a Cuban Sandwich. Lumpia is actually a Filipino filled roll. The chef even went one step further to create a dipping sauce which makes them "Slap yo Mama good" as my mom said!

I'm so honored to have joined in on this special day!!

Cuban  Lumpia Rolls

recipe adapted from this recipe at Cooking Light and this recipe at Rasa Malaysia

Ingredients:
1 lb. ground pork
1/4 cup onion, small diced
2 tbsp. garlic, chopped
3 tbsp. cilantro, chopped
4 tbsp, bread and butter pickles, chopped
1 tsp. ground ginger
2 tsp. soy sauce, low sodium
2 tsp. black pepper
1 tsp. kosher salt
1 pkg. Lumpia wrappers (other spring roll type wrappers CAN be substituted)
4 slices Swiss cheese, cut into 10 seperate pieces 
Dijon mustard, as needed
Canola oil (or other oil) for frying


Directions:


1. Place ground pork, onion, ginger, and garlic in a heated saute pan and cook until pork is browned and cooked all the way through.


2. Season pork mixture with salt and pepper.


3. Add soy sauce to pork mixture. Let cook for additional 2-3 minutes.


4. Add cilantro and pickles to mixture.


 5. Place one of the wrappers on your work surface with the short edge facing you. Spread a thin layer of Dijon mustard on each wrapper. Place a piece of Swiss cheese in the center of the wrapper.


6. On top of the Swiss cheese, place a heaping tablespoon of the filling on the wrapper about half an inch from the edge closest to you.


7. Grasp the bottom edge of the wrapper and roll it up and over the filling, continuing to roll until 2 inches of wrapper remain.

8. Dip two fingers into a bowl of water, then moisten the last 2 inches of wrapper with your fingers. Finish rolling the lumpia, then rest it on its seam. 

9.Continue rolling with the rest of the filling and lumpia wrappers.

10. Fry the lumpia in 350 degree oil until browned.

11. Enjoy!

Dipping Sauce:

2 tbsp. rice wine vinegar

1/2 cup soy sauce, low sodium

1 tsp. garlic, minced

1 tbsp. cilantro, chopped

2 tbsp. Dijon mustard

1. Take all ingredients and place in a sauce pan.

2. Bring to a boil.

3. After the mixture has boiled, place in a heat safe container for dipping.

***** Be sure to visit Joelen's Blog Tomorrow to see what everyone brought*****

Pork and Tomatillo Stew

There is nothing better in the winter than a good, hearty stew. Except, we haven't had much of a winter. But I'm still craving soup and heartier type dishes that cold weather calls for. 

Julie at Mommie Cooks posted this a few days ago and I knew I HAD to make it! Regardless of 60 degree temps or not!

That also meant I wanted to go where I've never gone before, my local carniceria!! I was anxious at first but LOVED it when I got inside!!! The meat was cut to order and my little knowledge of Spanish definitely came to help (even with some texting to my Spanish Teacher Friend!!). Not only was the meat counter awesome, but they had Mexican Vanilla, cheap cheap cilantro and limes and corn tortillas and I seriously cannot wait to go back!

We decided to add the can of beans to the stew because we thought we needed it but again, that was our opinion and we are bean people!
 The flavors in this was amazing and definitely a dinner I can't wait to make again!

Pork and Tomatillo Stew

adapted from this recipe at Mommie Cooks

Ingredients

1 Pork roast, cubed
3 Tbsp. Flour
1/2 tsp. Salt
1/2 tsp. Pepper
2 Tbsp. Olive Oil
6 Tomatillos, Roughly Chopped
1 Onion,  Roughly Chopped
4 Cloves Garlic, Minced
3 cups Chicken Stock
11/2 tsp, Cumin
1 tsp. Chile Pepper
1 Small Bunch Fresh Oregano
1 4.5 Oz. Can Diced Green Chiles
4 Russet Potatoes, Roughly Chopped
1/4 cup cilantro,chopped

1 can cannellini beans (or other white bean)

Salt and pepper To Taste

Directions

1. Add the flour, salt and pepper to bowl and toss the pork in until completely coated.
2. Heat the oil on medium high in a large dutch oven and toss in the meat to sear.
3. Cook for a minute or two to brown the outsides and then add in the tomatillos, onion and garlic.
4. Cook for 2-3 more minutes and then pour in 1 cup of the chicken stock.
5. Deglaze the pan and then add in the chicken stock.
6. Add in the spices and the green chiles.
7. Finally, add in the potatoes and can of beans.
8. Turn heat down to low and simmer, covered, for the next 4 hours. (You can also toss the mixture into a slow cooker at this point and cook it on low for 4 to 6 hours.)
9. Once done cooking add in 1/4 cup chopped fresh cilantro.
10. Salt to taste and serve with a dollop of sour cream and a sprinkle of fresh cilantro.
11. Enjoy!

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