Pepperoni Pizza Lasagna Roll-ups

Pepperoni Pizza Lasagna Roll-ups

www.iheartnaptime.net

Ingredients

1 jar pasta sauce

12 lasagna noodles, cooked according to the package directions

pepperoni, about 48 slices

2 cups shredded mozzarella cheese

I also used 1 container ricotta, was not part of the original recipe

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Instructions

1.   Preheat your oven to 375 degrees and spread a small amount of pasta sauce in the bottom of a baking dish (pie plate, cake pan... doesn't matter).

2.   Lay all of your lasagna noodles out on your cutting board or counter top. (I spread the ricotta on first) and then, spread around 2 tablespoons of sauce on each noodle, all over one side. Repeat with the other noodles. Sprinkle half the cheese on top of the sauce. Place four pepperonis on each noodle, on top of the cheese.

3.   Starting at one end of the noodle roll it up like a cinnamon roll or jelly roll. Place the rolled noodle in the baking dish with the end of the noodle on the bottom so they don't flap open. Repeat with remaining noodles.

4.   Once all of the noodles are rolled up, use the rest of the sauce to cover the noodles. Top with the remaining cheese and bake for 20 to 25 minutes until everything is hot and bubble and the cheese is melted. Let the dish cool for 3-5 minutes before serving hot.

Taco Pasta Bake

Taco Pasta Bake   www.canadianmomscook.com

Ingredients

1/2 – 3/4 of a bag of large noodle pasta like ziti
approx. 1lb of ground beef
1 pkg/envelope of taco seasoning
1C water
1/2 pkg of cream cheese
1 1/2C shredded cheese (I used marble)

Directions

1. boil pasta until just cooked, drain, run cold water over it

2. brown ground beef

3. mix together taco season and 1C of water, pour over cooked beef and let simmer for about 5 minutes until the liquid has reduced

4. add the 1/2 pkg of cream cheese to the beef mixture, stir until melted and combined, remove from heat

5. put pasta in your casserole dish or pot, mix in 1C of the shredded cheese

6. top pasta and cheese with beef mixture, gently mix until the pasta is coated

7. top with remaining 1/2C of shredded cheese

8. bake at 350 uncovered for approx 30 minutes

We had this with corn on the cob (kids' favorite) and chips and nacho cheese!

Oven Baked Broccoli

I made this tonight and it was an all around hit!  I have done this to many different veggies: asparagus, green beans, zucchini to name a few, but I think broccoli is now my favorite...

Oven Baked Broccoli

Two heads of broccoli, cut off florets (should have made more, next time I will double it)

Place on a cookie sheet covered in foil.  Toss broccoli florets in olive oil and sea salt and pepper.

Bake for 15-20 minutes at 400, until a little crisp.

Crock-Pot Chicken Teriyaki

This is in the crock-pot right now!!!

Crock-Pot Chicken Teriyaki  (off pintrest, not sure of original website)

Ingredients
1 lbs chicken, diced
1 cup chicken broth
½ cup teriyaki sauce
⅓ cup brown sugar
3 garlic cloves, minced
Directions

1. Combine chicken broth, teriyaki sauce, brown sugar and garlic cloves in large bowl.

2. Add chicken to sauce, and toss to combine.

3. Pour chicken mixture into crock-pot.

4. Cook on low 4-6 hours, or until chicken is cooked through.

5. Serve over hot cooked rice and spoon extra sauce if desired.

Making crab rangoon to go with it!

Chicken Spaghetti

Chicken Spaghetti   By: Pioneer Woman

2 cups cooked chicken (I just used two chicken breast)

3 cups dried spaghetti broke into 2 inch pieces

2 cups cream of mushroom soup

2 cups shredded cheddar cheese

1/4 cup finely chopped green pepper

1/4 cup finely chopped onion

1 4 oz jar diced pimentos, drained

2 cups chicken broth reserved from pot

1 teaspoon Lawry's seasoned salt

1/8 to 1/4 teaspoon Cayenne Pepper

salt and pepper to taste

1 cup additional shredded cheddar cheese

Preparation Instructions

Cook cook chicken in boiling water. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).