Spinach Lasagna Rolls

15 lasagna noodles , cooked

1 (10 ounce) package frozen chopped spinach, thawed and completely drained

1 (15 ounce) container fat free ricotta cheese

1/2 cup grated Parmesan cheese

1 cup shredded mozzarella

1 egg

1/2 teaspoon minced garlic

1/2 teaspoon dried Italian seasonings

salt and fresh pepper

(optional) 1 chicken breast, cooked and diced

32 oz tomato sauce (I used spaghetti sauce)

15 Tablespoons part skim mozzarella cheese , shredded

Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, 1 cup mozzarella, chicken, and salt and pepper in a medium bowl. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.

Place a piece of wax paper on the counter and lay out lasagna noodles. Make sure noodles are dry by patting them with a paper towel. Take heaping spoonful (about 1/4 cup) of ricotta mixture and spread evenly over a noodle. Roll carefully and place seam side down onto the baking dish. Repeat with remaining noodles.

Ladle sauce over the noodles in the baking dish and top each one with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts. Makes 15 rolls.

To serve, ladle a little sauce on the plate and top with lasagna roll.

Crockpot Orange Chicken

-4 chicken breasts
-3/4 cup barbeque sauce
-3/4 cup orange marmelade
-2 T soy sauce
-sesame seeds
-rice
-siracha

Cut chicken into 1" pieces and cook in slow cooker on Medium for 1.5 hours.  Drain chicken juices from crockpot and then add in the mixture of the sauces.  Cook on Medium for 2 more hours.  Sauce thickens as it cools.  Serve over rice and top with some sesame seeds.

Add in red pepper flakes and/or siracha for some heat.  Add chopped onions and green peppers before adding sauce if wanted.

Chicken and Mushroom Stroganoff

• 4 boneless skinless chicken breasts, cubed
• 8 ounce sliced mushrooms
• 1 8 ounce cream cheese, softened
• 1 (10½) ounce cream of chicken soup
• 1 envelope (1¼ ounce) dry onion soup mix
• salt and pepper to taste
• fresh parsley, chopped for garnish
• 1 pound large egg noodles for serving

1. Place the chicken in the bottom of a lightly greased slow cooker. Add the mushrooms. In a medium sized bowl add cream cheese, cream of chicken soup, and dry onion soup mix. Mix until incorporated and spread on top of chicken and mushrooms.
2. Cook on low for 4-6 hours or high for 3-4. Serve over noodles and top with fresh parsley and salt and pepper.

Panera Chicken and Rice Soup

• -½ cup finely diced carrots
• -½ cup finely diced celery
• -1 medium onion finely diced
• -1 teaspoon olive oil
• -3 garlic cloves, minced
• -32 ounces chicken stock
• -2 cups water
• -2 cups milk, divided
• -½ teaspoon pepper
• -½ teaspoon dried oregano
• -1 bay leaf
• -2 large chicken breasts, cooked and shredded or finely diced
• -½ cup all-purpose flour
• -4.3-ounce box of Rice a Roni Long Grain and Wild Rice + seasoning packet
• -salt and pepper, to taste
• -scallions, to garnish

1. Place the carrots, celery, onion, and olive oil in a 6-quart Dutch oven to the soup pot. Allow the carrots, celery, and onion simmer over medium heat for 10 minutes or until the onions are translucent.
2. Add the garlic cloves, chicken stock, water, and 1 cup of milk to the mixture and mix.
3. Add the pepper, dried oregano, bay leaf, and chicken. Mix until combined. Allow the soup to simmer over medium heat for 15 minutes.
4. Whisk together the other 1 cup of milk with the ½ cup flour until smooth. Place into the soup mixture and whisk until combined.
5. Place the long grain and wild rice and the seasoning packet into the soup and mix until combined. Allow the soup to simmer for 20 minutes or until the rice is tender. Add salt and pepper to taste.
6. Serve and garnish with fresh scallions.

Skillet Seared Salmon with Lemon Butter Sauce

• -4 (6 oz) skinless salmon fillets (about 1-inch thick)
• -Salt and freshly ground black pepper
• -2 tsp olive oil
• -2 garlic cloves , minced
• -1/4 cup low-sodium chicken broth
• -2 Tbsp fresh lemon juice
• -3 Tbsp + 1 tsp unsalted butter , diced into 1 Tbsp pieces
• -1/2 tsp honey
• -2 Tbsp minced fresh parsley
• -Lemon slices for garnish (optional)

1. Remove salmon fillets from refrigerator and allow to rest at room temperature 10 minutes. Meanwhile prepared garlic lemon butter sauce. In a small saucepan melt 1 tsp butter over medium heat. Add garlic and saute until lightly golden brown, about 1 - 2 minutes. Pour in chicken broth and lemon juice. Let sauce simmer until it has reduced by half (to about 3 Tbsp), about 3 minutes. Stir in butter and honey and whisk until combined. Set sauce aside.
2. Dab both sides of salmon dry with paper towels, season both sides with salt and pepper. Heat olive oil in a (heavy) 12-inch non-stick skillet over medium-high heat. Once oil is shimmering add salmon and cook about 4 minutes on the first side until golden brown on bottom then flip and cook salmon on opposite side until salmon has cooked through, about 2 - 3 minutes longer.
3. Plate salmon (leaving oil in pan) and drizzle each serving generously with butter sauce, sprinkle with parsley and garnish with lemon slices if desired. Serve immediately.