Lasagna Rollups

I took a chance the first time I made this, I figured my kids would take one look and look away....  I was very pleasantly surprised when they really liked it!  I have only made it using chicken, I like to bake a whole chicken to shred to be used in recipes.  In this case, I cut the chicken into very small pieces.  You can lay the rolls down, seam side down if you wish, or like in this case up on their sides.  If you put up on sides, leave a part of the outside end of noodle bare of filling, it will hold together better.

Lasagna Rollups

9 lasagna noodles, cooked
1 c. cooked chicken, turkey or ground beef
1 c. cottage cheese
1 c. frozen chopped spinach, thawed and squeezed dry
1/2 c. Parmesan cheese, separated
1/2 tsp. garlic powder
1/4 tsp. salt
1/2 tsp. Italian seasoning
1 jar spaghetti sauce
1 c. mozzarella cheese

Preheat oven to 375°.  Spray a 9-inch baking dish with cooking spray.  Pour 1 cup of spaghetti sauce on the bottom of baking dish.  Set aside.  In a medium size bowl, mix together; meat, 1/2 cup spaghetti sauce, cottage cheese, spinach, 1/4 cup Parmesan and spices.
When noodles are cooked, drain, lay on a kitchen towel to dry.  Start assembling lasagna rollups by spreading 1/9 of the meat mixture over each individual lasagna noodle.  Roll noodle, place into baking dish.  Pour remaining sauce over noodles, sprinkle with remaining Parmesan cheese, top with mozzarella.  Bake for 30 minutes covered with foil, remove foil and bake for an additional 15 minutes, or until cheese is melted and slightly browned.
WW PointsPlus™ = 5 pts. per rollup

Cucumber Salad

Cucumbers were a little early this year.  We sure have been enjoying them!  This salad is pretty much a staple once the they arrive.  The cucumbers will be gone long before the dressing, not a problem, just cut up a few more and throw them in!

Cucumber Salad

4 medium cucumbers
1 medium onion
1-1/2 c. mayonnaise
1/2 c. sugar
salt and pepper
3 tsp. vinegar

Combine mayonnaise, sugar, salt and pepper, add vinegar.  Mix well.  Peal and thinly slice cucumbers, thinly slice onion into rings; add both to dressing.  Refrigerate for several hours.

Oriental Chicken Salad

This salad is very light, both in texture and taste.  Perfect for these balmy summer days we have been having!  I love the toasted nutty flavor.  The original recipe is huge!  I have cut down the measurements a bit, it still makes a lot.  When all is mixed together, the volume is just short of a Tupperware "Thatsa Bowl", if you might have one :).  I like to brown the noodles/nuts and mix together dressing ahead of time, makes last minute preparations much easier.  Be careful when browning, don't burn, the burnt flavor will take over.  If you would prefer to use fresh chicken rather than canned, go for it!  This is not fussy!

Oriental Chicken Salad

3 lbs. bag cabbage
3 green onion, diced
10 oz. canned chicken, shredded
1-1/2 package chicken Ramon noodles, reserve seasoning pkt.
1/3 c. sunflower seeds
6 oz. slivered almonds
5 T. butter

Mix together cabbage, onion and chicken.  Brown noodles, sunflower seeds and slivered almonds in butter.  Set aside.  Browning can be made ahead, seal and store.

Dressing

1/2 c. vegetable oil
1-1/2 tsp. soy sauce
1-1/2 pkts. of chicken seasoning from noodles
1/2 c. sugar
4 T. vinegar

Mix dressing ingredients together, mix well, can be stored in fridge for up to 48 hours. 

Mix dressing/browned ingredients with cabbage just before serving.

Buttermilk Waffles/Pancakes

My husband tore this recipe out of the Taste section of the Star Tribune a few years ago.  The texture is really nice, very moist (probably all the fat in them helps :).  It's kind of funny, I have some kids who want waffles and some who prefer pancakes, same batter, but.....  I suppose the difference is a waffle is a bit crisper, however, this recipe makes a softer crust.  My husband swears by following the directions to a "T", I tend to be lazy and throw all ingredients together.  My way is very good, but I will admit, the correct way is better.  My nephew was visiting from Florida, this was my treat for him, he LOVES Uncle Maurice's waffles!

Buttermilk Waffles/Pancakes

1-1/2 c. flour
1/2 tsp. baking powder
1 T. granulated sugar
1 egg
2 c. buttermilk
1 tsp. baking soda
4 T. butter, melted

In large bowl, mix together flour, baking powder and sugar.  In another large bowl, beat egg, then whisk in buttermilk, baking soda and butter.  Fold in dry ingredients until just combined.  For waffles, put about 3/4 cup batter in waffle maker, bake until crisp.  Makes approximately 5 waffles.
WW PointsPlus™ = 8 pts. per waffle