Baked Layered Spinach Alfredo Quesadilla

This is an quick and delicious recipe, love those!  If you love Alfredo Sauce, you will love this Alfredo Spread.  It is super easy to make.  I used it in this baked layered spinach alfredo quesadilla.  I'm pretty certain you will want to double this, I wish I had.  ~smile  This is a great fast meal, side or appetizer. We are starting to eat a lot of spinach recently.  Fresh in salads and or cooked in a dish...love it!  Hope you like this, too.  <3 and hugs!

Spinach Squares

I love spinach but it wasn't until recently that I decided I did.  I despised it as a child and would refuse to eat it, turning up my nose and closing my lips tightly.  Now, I eat it weekly baked or raw, I want it!   One of my twins eats it raw..he loves salads!  The other two boys, well I'm working on them.  Trying new ways.  They'll come around..in time.

Stained Glass Frittata

I made this for hubby and I the other day for brunch.  Looking around in the fridge I found some veggies that I needed to use, I started to use the leftover chicken from the night before but decided I would just use veggies instead.  After posting pictures of this on facebook, a friend on my page, Susan J. Vosmik, suggested I name it Stained Glass Frittata.  It does look like stained glass with all the beautiful colors.  ~smiles~  Really easy to make and very delicious!  Enjoy!  <3 and hugs!

Stained Glass Frittata

Makes 2 large servings if nothing else is served.

4 to 6 smaller slices  

6 eggs, beaten

splash, heavy cream

1 teaspoon margarine 

2 each red, yellow and orange mini peppers, torn into pieces or chopped

4 ounces fresh mushrooms, chopped

1/2 cup onion, chopped

3-4 handfuls of fresh spinach, torn into pieces...I leave the stems on

1/2 teaspoon dried thyme leaves

1 teaspoon freshly ground garlic and sea salt

pepper to taste
cheddar and parmesan cheese freshly grated, to sprinkle on top of frittata

olive oil spray

Heat oven to 350 degrees.

Spray olive oil in a 6" ovenproof pan.  I used cast iron.

Saute mushrooms, onions and peppers until softened.
Season with dried thyme leaves, garlic/sea salt and pepper while cooking.

Add margarine, stirring to be certain nothing is sticking to bottom of pan.

                             

A little steamy and blurry but you get the picture.  HAHAHA sorry about that!

Add spinach.

Cook until wilted.

Beat eggs and add a splash of heavy cream. 

Add to pan and stir around..you don't want all the spinach on one side.  ~smile~

Cook in a preheated oven for 20-25 minutes,  or until eggs are set at 350 degrees.  Turn pan around halfway through.

Sprinkle cheeses over frittata when it comes out of the oven.

Enjoy!  <3 and hugs!

Shared on:
Fit and Fabulous Fridays #28
Weekend Potluck at The Better Baker
EMM Church Supper#36

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