Disney's in the Desert

Ang’s Spinach + Cheese Lasagna Roll Ups

Originally posted to my old blog in August 2020

Ingredients

Sauce

2 c of milk

3 tsp butter

2 tsp Garlic

2 tbsp flour

1/2 squeezed lemon

1/4 c parmesan

Filling

1/2 of a 15 oz ricotta container

1 brick of softened cream cheese

12 oz frozen spin

1/3 cup of mozzarella

1 egg

1 cup of shredded chicken (optional)

Topping

1 1/2 c mozzarella

Parsley to garnish (optional)

This dish is a mom win when it comes to busy week night meals! It really take too long and you can even make the spinach mixture ahead of time and refrigerate so it’s all set when you’re ready to assemble! My two youngest love helping and you can totally get your kids involved with helping make this one. I always say the more your kids help you with these “menial” tasks, the more willing they will be to take initiative for other around the house chores and it will be easier when they need to take care of themselves sufficiently one day!! You will also make so many memories to look back on 🙂

Start by boiling your lasagna to the package’s directions. After I drain them I usually pour cold water over them and let them sit in that to stop them from cooking more and sticking together.In a skillet over medium heat, melt your butter. Add minced garlic and cook oil everything smells fragrant. Add flour and whisk until bubbly, usually about 1 minute. Pour in milk and whisk quickly so you there’s no clumping. Add in parm and lemon juice and salt and pepper. Reduce heat and let simmer to it thickens, about 5 min.In a large bowl: mix ricotta, thawed/drained frozen spinach, cream cheese, mozzarella, and egg. (If you intend to add chicken, I mix the chicken in this bowl with everything! My IP chicken is really yummy in this pasta, too!) Set to the side.Grab a large casserole or baking dish and add a bit of that white butter sauce and coat the bottom of the dish with it.

Next, you can start assembling your roll ups!

For convenience and less mess, get a baking sheet and lay out a few strips of your lasagna. Take a heaping spoonful of the ricotta + spin mixture and spread all across the noodles. Roll them up carefully. If any noodles that break or tear while cooking, that’s okay! Don’t toss them. When you roll them everything will come together and you can hide those tears! Lay them long ways in your dish. 

Once you’ve finished that process, add the rest of your white butter sauce to the top of the roll ups and cover with mozzarella cheese.

Pop in the oven at 375 for 30 minutes. Watch for when the cheese on tops turns golden and bubbly. Serve with a salad or garlic bread. 

My husband doesn’t impress easily when it comes to food (he is the master chef after all!) and he always eats 2 servings (at LEAST!) of this when I make it. He also says, “it presents very well”….so there’s that, LOL!! Kids love it and clear their plates, too. OH and this makes a lot!!! We always have lots of left overs for our family of 5.

30 Min Fajita Chicken Bake

Just a few ingredients and very simple to make!

Ingredients

2 lbs boneless skinless chicken breasts

8 oz softened cream cheese

1/4 c your fave salsa (I use medium Herdez)

1/2 pack of fajita seasoning (I use packaged but feel free to come up with your own)

1 red bell pepper (sliced)

1 yellow bell pepper (sliced)

2 c cheddar or Mexican blend shredded cheese

Directions

Preheat oven to 375. In a shallow baking pan, lay out your chicken breasts. Mix together cream cheese, fajita seasoning, and salsa in a bowl. Add this mixture to the top of the chicken breasts. Next layer on your bell pepper slices. Finally, top with shredded cheese.

I bake mine for about 25-27 minutes at the temp listed above but it may depend on how hot your oven gets. Make sure chicken is cooked through and has an internal temp of 165.

Serve with rice, beans, or your favorite side. These are also super yummy with the chicken shredded and put into a tortilla.

Pumpkin Cream Cheese Muffins

I know, I know! The temps are still so intense here but I am dreaming of a little cooler weather and all things fall. I’m usually not this basic, at least not until mid Sept 🙃

With everything that’s happened in the last year and a half, it’s made me look at things different and really embrace and enjoy what we have to look forward to. Every day there are things we can choose to be excited about and make the most of. So here I am, making, sharing, and talking about pumpkin food in August 😌

**THIS IS FOR A DOUBLE BATCH WHICH MAKES 24 MUFFINS** if you’d like less, cut it in half. I ALWAYS make extra because 1) they go fast! 2) they’re great for handing out to friends and family!

Ingredients

FOR MUFFINS

3 c flour

2 c sugar

2 tsp pumpkin pie spice

2 tsp baking soda

2 tsp baking powder

1/2 tsp salt

3 c pumpkin purée

2 tsp vanilla extract

1/2 c butter (melted)

2 eggs


FOR FILLING

1 brick (8 oz) cream cheese

1 1/2 tsp vanilla extract

2 tsp flour

4 tbsp sugar

2 tsp milk

Directions

Preheat oven to 350. Add all MUFFIN dry ingredients to your mixing bowl (flour, sugar, baking powder + soda, salt, pumpkin pie spice) and stir together. In another bowl, add purée, eggs, melted butter, and vanilla and combine.

I like to slowly add the wet to the dry with my electric mixer. I do this in 2-3 pours. Stir til just combined.

Fill your muffin tin with liners. Take your batter and fill 3/4 full. Start your cream cheese filling by mixing all ingredients together. Once you’ve filled all of your liners with pumpkin, add a dollop (I use a heaping teaspoon) to the top of the pumpkin batter. It should sink a little into the batter. Bake for 17-20 minutes.

Let cool and enjoy!!! Let me know if you try these!

FOLLOW

@disneysinthedesert