Eggplant Parmesan

A busy dish to make but well worth the effort with praise received.  ~smile~

Broccoli Bake

I do cook real food...see!  It's just that we are in a rut and eat the same things over and over again, it seems.  Until I saw what my lovely friend Ann, of The Fountain Avenue Kitchen shared with us last week.  Her Broccoli and Prosciutto Bake looked too good not to make!  It is an easy dish that I just knew would be a hit, and it was!  I adapted it to use what I had on hand, you do that too, don't you?  Yeah, I thought so. Anywho,  this is really easy, versatile and YUMMY!  It is made with frozen broccoli, my oldest son's favorite veggie, crescent rolls *another favorite*, and whatever you want to add.  I am going to add fresh mushrooms and whatever leftover meat I have next time.   It's wonderful to eat with a fork or cut into small pieces for an appetizer, my son was eating it pizza style.  However, you make and eat it, I know it will be a favorite in your family, also.

Broccoli Bake 

1 tube original crescent rolls 

5 to 6 cups frozen broccoli florets, measured frozen, thawed and squeezed dry with towel 

  you can substitute other veggies and/or meat for part of the broccoli

1 cup cheddar cheese, shredded

1/2 cup mozzarella cheese, shredded

2 eggs

1/2 cup milk, 

1.4 to 1/2 teaspoon garlic powder, or to taste

1/4 teaspoon white pepper. or to taste

1/4 to 1/2 teaspoon dried thyme, or to taste

drizzle of lemon juice, optional

Heat oven to 375 degrees F.  Beat eggs and milk together, set aside. Unroll crescent rolls and place in the bottom of an ungreased 8x11 or 9x13 pan.  Put half the shredded cheese over the bottom. Layer optional meat and/or veggies, then broccoli.  Pour milk and egg mixture over top.  Drizzle with lemon juice, if using and sprinkle with  seasonings,  Top with rest of cheese.  Bake in preheated oven for 30-40 minutes until set and golden brown.  Enjoy  

I cooked this in a Le Creuset baking pan I bought over 20+ years ago.  I love it! 

This is shared on this great party!
The Better Baker Weekend Potluck #46

Cheese, Spinach and Red Pepper Lasagna Roll Ups

Yesterday was a busy day, which is beginning to become the norm around here!  Busy days and busier nights is seems.  


Everyone wanted lasagna..I knew I had cheese, spinach and red peppers at home. 


I bought lasagna noodles that were flat and no boil.  When I got home I decided to make lasagna rollups instead of regular lasagna.  I heated water, not to a boil. Then added my noodles...I did them one at time.  Just because...well, just because I suppose.  Layered the filling and rolled them up.  Placed on top of sauce, put sauce on top and in the oven they went!   


Use what you have at home.  Any ground meat.  Any type of lasagna noodle.  Any small curd cheese, ricotta or cottage cheese.  Any peppers.  Any spaghetti sauce.  You get the idea.  <3  It will be delicious! 

Cheese, Spinach and Red Pepper Lasagna Roll Ups

Cheese, Spinach and Red Pepper Lasagna Roll Ups

Box of Lasagna Noodles, I used flat

Red Pepper, sliced very thin

Fresh Spinach, I bought a bag and only used a couple of handfuls 

2 cups Ricotta or Cottage Cheese, Make Your Qwn Ricotta Cheese
2 Eggs

8 oz Mozzarella Cheese, shredded, Make Your Own Mozzarella Cheese

1/4 - 1/2 cup Parmesan
1/2 teaspoon freshly ground Garlic and Sea Salt
1/2 teaspoon freshly ground Italian Blend Seasoning
1 jar Tomato and Basil Spaghetti Sauce, we didn't have a lot a sauce left in our pan.  You can use two jars to have additional.  
1/2 lb (up to 1 lb if adding 2 jars) cooked Ground Turkey, I used turkey burgers I was cooking
Salt to taste for Turkey


Directions


Cook ground turkey until done.  Season with salt.
Add spaghetti sauce and simmer.


Filling


Mix 2 cups cottage, 2 eggs, 1/2 cups shredding mozzarella, 1/2 teaspoon garlic salt and 1/2 teaspoon italian seasoning.


Heat water, but do not boil.  Add noodles until they are pliable.  
NO LONGER THAN THAT. 
Take out and place on towels to dry off excess water.


Spread filling to cover inside of noodle, leaving space on all sides.  Do not overfill.
Layers spinach leaves, stopping before end of filling.  Top with 2-3 red pepper strips.  If peppers are too stiff to roll, drop them in the hot water to make pliable.
Roll.


Put half of sauce on the bottom of your pan.  
Top with lasagna rolls.
Put the rest of sauce on top.
Cover with foil.


Bake in Preheated 350 degrees oven for 20-30 minutes. 
Check to see if they are done.
If not...cook at 3-5 minute intervals.  Checking to see if done.
When starting to bubble and noodles are done
add remaining mozzarella cheese.
Place back in oven to melt, uncovered, 3-5 minutes.


Let rest....Enjoy!  <3 and Hugs! 




This recipe is shared on 
Melt in Your Mouth Monday
Mouthwatering Monday
Country Pot Luck