Recipe: Lasagna Eggrolls

Recently, Robbie decided that he only likes tomato sauce if it’s on a pizza.  Otherwise, he wants nothing to do with it.  I’ve yet to get a good reason from him for this aversion, but since he’s not a terribly picky eater otherwise, I’ve tried to roll with it.

Lasagna is a favorite at our house.  Well, for everyone but Robbie.  Colin can put down more lasagna than any 8 year old I’ve met – I think it’s one of his favorite foods, though he’d never list it himself.

Last Friday when I was at the grocery store, I saw ricotta was on sale, so I decided lasagna was imminent!  Then – on my drive home – I remembered Robbie’s little tomato sauce issue.

And then something weird popped into my head – lasagna eggrolls.  Why not?  It’s finger food, which kids love, and the sauce can be optional.

It was quite a hit. Here’s what I did:

Ingredients:

• 1lb ground beef, cooked with italian seasoning to taste, then cooled
• 2 cups ricotta
• 1 egg
• 2tsp garlic powder
• 1tsp oregano
• approx 4oz mozzarella, cut into strips (approx 2″ long)
• 1 package eggroll wrappers
• olive oil – for misting or brushing the rolls
• 2 cups spaghetti sauce – pick your favorite!

Directions:

Line a cookie sheet with parchment paper (or oil it well) and pre-heat your oven to 400F.

Mix ricotta, egg, garlic and oregano until blended.

On a clean, DRY surface, lay out an eggroll wrapper.  Spread with about 1tbsp of ricotta mix.  Top with roughly the same amount of ground beef, then one strip of mozzarella.

Now… admittedly, the package said to roll them up a different way.  I tried both methods (making the envelope described on the back and making the rolls the way I show below) – I liked mine better!

Brush the top of the eggroll wrapper with a little water (I just dipped my finger and swiped it on).  Fold up the bottom, fold in the sides…then roll up to the top. The water will seal the wrapper to itself.  Be careful not to over fill your rolls – you don’t want that yumminess leaking out!

Place the rolls on your parchment-lined cookie sheet.  Brush them with oil (or mist them with your Misto – that’s what I did) and bake them for 10-12 minutes, until golden.

Let cool 5-10 minutes (especially if serving to the kiddos!).  Serve with sauce on the side – hot or cold!  Makes enough for 8-10 kids or 5-7 adults!

Need your help, please!!

I don’t do this often, but I could really use your votes if you’d be willing to spare just a couple of minutes.  This would really mean a lot to me!!

I’ve qualified for a cooking contest and the grand prize is $150 to Whole Foods!  As you all know, I’m always trying to feed my family healthier foods, so this would help out quite a bit!

Please check out my recipe here: http://cavegirlcuisine.net/2012/09/01/entry-1-pan-seared-sirloin-with-maple-brussels-sprouts-amandine/#

To vote, just comment on the recipe.  Easy peasy, lemon squeezy!!

 

Thank you all in advance.  I appreciate you!!

Chicken Enchiladas

I’m not the world’s best cook, but I have a few dishes I can whip up that earn me some praise.  This one is a favorite of my husband’s.  I change it up a bit from time to time, but the basics remain the same.  It’s a yummy, somewhat lighter version of what you might find in a restaurant.  Kind of a cross between sour cream and verde enchiladas.  I add some kick if the kids won’t be eating it with us (if they are, we add the kick after its plated!).

Ingredients:

2-3lbs chicken breast (bone in or out is fine – if you used bone in you can just de-bone after cooking them)

~1 tbsp Cumin

1 can green chiles (I used a small can, but if you’re a big fan, crank it up!)

1 can Mexicorn or White Chipotle Corn, etc (there are various kinds out there)

~1.5 c sharp cheddar

1c light or fat free sour cream

1 can cream of chicken (I use Campbell’s Healthy Request)

1 10 oz can green enchilada sauce

1 pack of “fajita” sized flour tortillas (10-count)

Directions:

First, place chicken breasts on a cookie sheet and sprinkle with cumin. Broil for approx 10 minutes (check to make sure they are cooked through).

Once cooled, shred the chicken (you can use a food processor if you prefer a finer consistency – I like the “pulled” chicken look and feel, so I just use my bare hands!).

Okay, so mine’s still a teensy bit pink. That’ll be taken care of when the enchiladas are baked

Next, add in the corn, chiles, half the cheese and half the sour cream and mix.

To make the sauce, mix the remaining sour cream with the enchilada sauce and the can of soup (undiluted).  Whisk until smooth.

Spread a little bit of sauce (maybe 1/4 cup) into the bottom of your pan (this will prevent the tortillas from getting dry and stuck). Take your tortillas and fill each one with approximately 1/2 cup chicken mixture.

Roll them up as tight as you can and place them seam side down in the pan.  Once you’ve crammed them all into your pan, spread the sauce over the top.  Sprinkle with the remaining cheddar.

Cover with foil and place the pan into oven and cook at 350 for approximately 45 minutes. (Take the foil off in the last 15 minutes if you want your cheddar topping a bit browned.)

Serves roughly 5 people (2 enchiladas/person). Approximately 400 calories per serving – not too bad.

You can change up the veggies (I’ve done mushrooms and spinach before – delicious!) or add some guac… throw in more chiles…add fresh jalapenos…use different cheeses.  So many options, but this is the bare bones recipe.

Enjoy!