Creamy on the inside and crispy fried on the outside—these Game Day bombs are stuffed with everyone’s favorite cheesy dish.
Outside Thes Games, Cheesy Stuffed, Dinner Ideas, Cheese Bombs, Mac, Bombs Food, Crispy Fries, Favorite Cheesy, Cheesy Dishes
Mac n Cheese Bombs - Creamy on the inside and crispy fried on the outside—these Game Day bombs are stuffed with everyone’s favorite cheesy dish.
Mac and cheese bombs. Baked or fried, your Game Day fans will devour these cheesy stuffed biscuit bombs.
Creamy Spinach Tomato Tortellini - it's seriously delish!
Easy Dinners Recipes, Food Recipes, Creamy Spinach, Mail, Spinach Tomatoes, Spinach Tortellini, Tomatoes Tortellini, Tortellini Recipes, Cheese Tortellini
Creamy Spinach Tomato Tortellini Recipe ~ I used buitoni 3 cheese tortellini. Super easy and quick. If you want some meat, Italian sausage would go great with this.
Creamy Spinach Tomato Tortellini Recipe ~ This one is far beyond good though, it is incredibly amazing! Not only that, but it was so quick and easy to prepare, you can have this ready in 20 minutes. #pasta #recipe #noodle #easy #recipes
CREAMY SPINACH TORTELLINI Ingredients 1 (20 oz) pkg three cheese tortellini (preferably the refrigerated kind) 2 Tbsp butter 2 cloves garlic, minced 3 Tbsp all-purpose flour 1 tsp onion powder 1 1/4 cups milk (I used 2%, anything but skim works fine) 1/2 cup heavy cream 1 (14.5 oz) can petite diced tomatoes (undrained) 1 1/2 cups (packed) chopped fresh spinach http://www.cookingclassy.com/2014/06/creamy-spinach-tomato-tortellini/
Mediterranean Chickpea Salad - Absolutely delicious! Made with couscous and pita bread for a vegetarian dinner, then used the left overs for lunch in a wrap with hummus
Roma Tomatoes, Recipe, Healthy Beans Salad, Chickpeas Salad, Dash Dishes, Bean Salads, Chickpea Salad, Mediterranean Chickpeas, Vegetarian Dinners
Mediterranean Chickpea Salad Made with couscous and pita bread for a vegetarian dinner, then used the left overs for lunch in a wrap with hummus For the Salad: 1 (15 oz) Can garbanzo beans 1/8 cup Flat leaf parsley 1/2 cup Red bell pepper 1/2 cup Roma tomato 1/8 cup cup olives 2 oz Reduced fat feta cheese 1/8 cup Red onion For the Dressing: 1/2 tbs Lemon juice 1/2 tbs Red wine vinegar 1/4 tsp Garlic 1 tbs Plain low fat greek yogurt Pinch Salt and pepper
Mediterranean Chickpea Salad- I love bean salads because you can make one and then divide the salad into containers and you have an easy/healthy lunch ready to go all week :)
Mediterranean Chickpea Salad. Made with garbanzos, flat leaf parsley, red bell pepper, Roma tomato, olives, feta, red onion, cucumber, lemon juice, red wine vinegar, Greek yogurt, salt & pepper. Full recipe at this link. | Dashing Dish
Mini Caprese Salad Bites
Tomatoes Capr Bites, Appetizers Capr, Minis Dog Qu, Capr Salad, Food, Caprese Appetizers, Bites Recipes, Capr Recipes, Minis Caprese Salad Bites
Mini Caprese Salad Bites. Party food. Gotta have mini salad foods!
Mini Caprese Salad Bites #recipe
Pinner says: Made this Christmas Morning & Was Delicious! Baked Brie Crescent Roll Wrap ~ 1 jar 100% All Fruit Spread, your favorite flavor; 1 tube Crescent Rolls; 1 round of your favorite Brie. Unroll Crescent rolls to form a rectangle, spread the fruit leaving some room at the edges to seal, place Brie in center, wrap with rolls and seal, bake according to directions on Crescent Rolls.
Baked Brie Crescent Roll Wrap
Rolls Wraps, Brie Crescents, Peppers Jelly, Puff Pastries, Christmas Eve, Baking Brie, Crescents Rolls Recipes, Baked Brie, Brie Appetizers
#brie #appetizer Baked Brie Crescent Roll Wrap
Baked Brie Crescent Roll Wrap- want this on Christmas Eve
Baked Brie Crescent Roll Wrap With red pepper jelly instead. DELISH!!
Baked Brie Crescent Roll Wrap and other crescent roll recipes
Baked Brie Crescent Roll Wrap - so much cheaper than "puff pastry dough"
Appetizers - great ideas for party presentations
Basil Leaves, Tomatoes Mozzarella, Balsamic Vinegar, Caprese Salad, Grape Tomatoes, Virgin Olives Oil, Cherries Tomatoes, Fresh Mozzarella, Tomatoes Basil
Appetizers ~ Tomato Basil Mozarella Bites: *20 Grape or Cherry Tomatoes *20 fresh Basil Leaves *20 small balls fresh Mozzarella Cheese (often labeled Bocconcini) Salt and Pepper to taste 1/2 cup Balsamic Vinegar 1/4 cup Extra Virgin Olive Oil 20 toothpicks Directions: Using a toothpick, spear a piece of basil, a tomato, a mozzarella ball, & other end of basil. Repeat. On a serving dish, sprinkle with salt and pepper. Mix the vinegar and oil together in a small bowl to serve as a dipping sauce.
Caprese Salad on a pick! Sis makes something like this... slice of mozzarella, a slice of tomato and a basil leaf in a stack drizzled with balsamic dressing. Will try this: fresh mozzarella "pearls", grape tomatoes, basil leaves, extra virgin olive oil and balsamic vinegar on skewers.
Apps, and we're not talking iPhone either. Try these cute little Caprese Salad appetizers made with Basil leaves (or Spinach leaves?), Grape Tomatoes, Mozzarella, Olive Oil and Balsamic Vinegar. #recipes #appetizers #food
60Th Birthday, Birthday Parties, Gifts Ideas, 40Th Birthday, 40Thbirthday, 50Th Birthday, Parties Ideas, Birthday Gifts, Birthday Ideas
40th birthday party ideas -
60th birthday party idea
50th Birthday idea
50th Birthday Party Ideas
50th Birthday gift idea! Fantastic
40thBirthday - decorating-by-day.
Crescent rolls filled with feta, mozzarella, and spinach
Rolls Stuffed, Cresent Rolls, Rolls Filling, Spinach Feta, Windy Cities, Crescent Rolls, Mozzarella Crescents, Crescents Rolls, Lite Dinner Recipe
Windy City Crescent Rolls - Cresent Rolls spinach, feta and mozzarella
Windy City Crescent Rolls, filled with spinach, feta and mozzarella
Spinach, feta and mozzarella crescent rolls aka Windy City Crescent Rolls ...Served warm and gooey and stuffed with feta and spinach
Cresent Rolls stuffed with spinach, feta and mozzarella. •2 tubes crescent rolls, 8 ct •4 oz crumbled feta cheese •4 oz shredded mozzarella cheese •half of a pre-washed bag, chopped •2 oz black olives, finely diced (*this ingredient is optional) •1 egg white, beaten •1/4 teaspoon red pepper flakes •dash salt pepper Preheat oven to 350. Place on a greased cookie sheet. brush each roll with the egg white. Bake for 15 minutes or until golden brown
Black Bean Spinach Enchiladas; So Healthy And Delicious!
Meatless Mondays, Meals, Recipe, Homemade Sauces, Black Beans Enchiladas, Homemade Enchiladas Sauces, Vegans Cheese, Corn Tortillas, Black Beans Spinach Enchiladas
Black Bean Spinach Enchiladas (with homemade enchilada sauce! Also use daiya vegan cheese)
Black Bean Spinach Enchiladas (with homemade enchilada sauce!) - I made this recipe and also added bell peppers & roasted poblano peppers into the mix, and used small corn tortillas instead of large flour ones. Came out amazing!
Black Bean Spinach Enchiladas (with homemade enchilada sauce!) - I used canned corn, left out the cilantro (didn't have any), only used 3 green onions, and had to use chicken broth for the sauce. I'm keeping the enchilada sauce recipe for other meals!
Meals 8. Vegetarian Black Bean Enchiladas w/ homemade sauce
A new recipe for meatless Monday: Black Bean Spinach Enchiladas (with homemade enchilada sauce!)
Black Bean Spinach Enchiladas; So Healthy And Delicious! Recipe for homemade sauce, and instructions for making this a freezer meal!
Chicken wrapped in prosciutto with rosemary - marinate the chicken with rosemary, white wine, pepper, garlic, olive oil and red onion. Wrap the prosciutto around the chicken and bake for 40 minutes.
Prosciutto Wraps Chicken, Chicken Wraps, Olives Oil, Red Onions, Rosemary Chicken, Chicken Thighs, 40 Minute, White Wine, Chicken Breast
Prosciutto Wrapped Chicken Thighs Chicken wrapped in prosciutto with rosemary! marinated the chicken with rosemary, white wine, pepper, garlic, olive oil and red onion. Wrapped the prosciutto around the chicken and baked for 40 minutes.
11/7/12:yum! Chicken wrapped in prosciutto with rosemary! This was dinner tonight. The kids each ate half of a chicken breast which is a lot for them. The adults loved it too! I marinated the chicken with rosemary, white wine, pepper, garlic, olive oil and red onion. Wrapped the prosciutto around the chicken and baked for 40 minutes.
I need to try this... I love Rosemary chicken, but this is much better. Chicken wrapped in prosciutto with rosemary. Marinated the chicken with rosemary, white wine, pepper, garlic, olive oil & red onion. Wrapped the prosciutto around the chicken and baked for 40 minutes.
4 skinless, boneless chicken breasts 4 – 5 garlic cloves 1 cup fresh basil 1 tablespoon olive oil 1 tsp. balsamic vinegar 1/4 cup water 1 cup sliced mushrooms 1 package of cherry or grape tomatoes 1/2 red onion sliced
Garlic Clove, Boneless Chicken, Balsamic Vinegar Chicken, Olives Oil, Red Onions, Grape Tomatoes, Fresh Tomatoes, Balsamic Chicken, Chicken Breast
This was really good, super easy & looked great. Perfect dish for company!! It was more basil chicken than balsamic chicken. balsamic vinegar chicken with fresh tomatoes 4 skinless, boneless chicken breasts 4 – 5 garlic cloves 1 cup fresh basil 1 tablespoon olive oil 1 tsp. balsamic vinegar 1/4 cup water 1 cup sliced mushrooms 1 package of cherry or grape tomatoes 1/2 red onion sliced add mozzerella on top
Apple and Walnut Stuffed Pork Tenderloin with Dijon and Apple Wine Recipe
Wine Recipes, Apples Walnutstuf, Apple Pork Tenderloins, Stuffed Pork Tenderloins, Apples Walnut Stuffed, Walnut Stuffed Pork, Apples Pork Tenderloins, Cider Recipes, Apples Wine
Apple and Walnut Stuffed Pork Tenderloin with Dijon and Cider Recipe
Green Chile Pepper Jack Chicken Enchiladas
Peppers Jack Cheese, Jack Chicken, Maine Dishes, Chicken Enchiladas, Jack O'Connell, Green Chile, Enchiladas Sauce, Green Chilis, Chile Peppers
Green Chile Pepper Jack Chicken Enchiladas - 3 lg or 4 medium chicken breasts, 1 pkg of at least 10 big tortillas (normal size), 1 can of green Chile enchilada sauce (Hatch was really good from Smith’s), 1 small can of diced green chile’s, 3/4 cup of sour cream, 1/2 teaspoon of cumin powder, small handful of chopped fresh cilantro, & 1 lb of Pepper Jack Cheese shredded.
Green Chili Pepper Jack Chicken Enchiladas - chicken - big tortillas - not jumbo - can green chile enchilada sauce - small can diced green chiles - sour cream - cumin powder - fresh cilantro - shredded Pepper Jack Cheese
Bacon Wrapped Smokies with Brown Sugar and Butter - These are unbelievable!
Bacon Wrapped, Brownsugar, Crack Weenie, Brown Sugar, Baconwrapped, Sticks Butter, The Heat, Wraps Smoky, Bacon Wraps
"Crack Weenies" (or, Bacon Wrapped Smokies with Brown Sugar and Butter)
Bacon Wrapped Smokies with Brown Sugar and Butter - I only used one cup of brownsugar vs the two the recipe calls for...i didnt sprinkle any on top and it turned out great!~BM
Bacon Wrapped Smokies with Brown Sugar and Butter: 1 pound Bacon; 1 pound Smokies; 1 stick Butter; 2 cups Brown Sugar -- Preheat oven to 375F. Cut the bacon into thirds & wrap each smokie. Stir melted butter & 1 cup of brown sugar until mixed well & pour over the smokies and bacon. Then take the other cup of brown sugar and sprinkle evenly over the smokies. Bake them for about 15-20 minutes and then turn the heat up to 400F for about 5 minutes or longer until the bacon becomes crispy.
Loaded baked potato and chicken casserole. I think this needs to happen at my house.
Olives Oil, Chicken Sound, Loaded Potatoes, Loaded Baking Potatoes, In This House, Skinless Chicken Breast, Chicken Potatoes, Buffalo Chicken Casseroles, Hot Sauces
LOADED BUFFALO CASSEROLE - chicken, potatoes, olive oil, salt, pepper, paprika, garlic powder, hot sauce, monterey jack cheese, bacon, green onion
Loaded baked potato and BUFFALO chicken casserole. Must try! The men in this house would LOVE this. :-)
Loaded Baked Potato and Chicken... Sounds really healthy... :)
Loaded baked potato and chicken casserole. Loaded Potato & Buffalo Chicken Casserole 2 lbs boneless, skinless chicken breasts, cut into 1/2-inch cubes 8-10 medium potatoes, cut into 1/2-inch cubes (I leave the skin on) 1/3 cup olive oil 1 1/2 tsp. salt 1 TBS. freshly ground pepper 1 TBS. paprika 2 TBS. garlic powder 6 TBS. hot sauce Topping: 2 c. Fiesta Blend Cheese or a mix of Cheddar & Monterey Jack 1 c. crumbled bacon 1 c diced green onion
Caprese Lasagna Roll Ups - Cooking Classy
Sauces Recipe, Rollups, Eggs White, Marinara Sauces, Capr Lasagna, Cooking Classy, Caprese Lasagna, Rolls Up, Lasagna Rolls
HOME ABOUT RECIPES PRESS RECIPE BOX LINKS CONTACT Yield: 8 servings Tweet Tweet 8 166 Creamy White Chicken Lasagna Roll Ups Lasagna Roll Ups Caprese Grilled Cheese «Pastawith Browned Butter and Mizithra (Must Try 15 Minute Meal!) Glazed Doughnut Muffins » Caprese Lasagna Roll Ups 10.22.2012 Aww, just look at all the gooey, soon to be stretched and strung (upon my no longer empty fork) cheese and dream of what could be yours =)! Italian comfort food at its finest. The saying third times a charm, it’s true. Yes this is my third attempt at creating what I’d envisioned, and at last a beautifully delicious success. The first time I tried Chicken Caprese lasagna roll ups – strange texture and not my favorite flavor, the second time around I omitted the chicken and made them using fresh Mozzarella -far to soupy and (I was expecting some liquid but I’m telling you half the baking dish was filled with the liquid from the fresh Mozza). The texture of the fresh Mozzarella seemed a little gummy when it melted too. So, the third time I went with a more traditional cheese feeling with the average low-moisture part skim Mozzarella cheese and lots of it, a bit of Parmesan for flavor and a little Ricotta for texture and glueage (I know that’s not a word, but I say it should be). The egg white also helps glue and bind the mixture together, I decided to omit the yolk because I wanted to keep my cheese filling nice and white so it has that Caprese-y look. Besides, omitting the egg yolk is my attempt at making them healthier. That’s laughable I know. I say cheese = calcium, so this is somehow good for me =). This dish has everything you find in the traditional Caprese flavors and many of the traditional lasagna flavors. Really this is lasagna simplified both in flavor and preparation. With that I don’t mean to say their flavor is bland and boring, they are just simple yet incredible flavors. To create the Caprese style filling, you begin with a cheese filling that’s mostly Mozzarella, then it’s layered with fresh Roma tomato slices and sprinkled with fresh basil. Then you roll it up and top it with a simple marinara sauce made from crushed Roma tomatoes, and you sprinkle over more Mozzarella cheese, bake it and then garnish it with fresh basil ribbons. So, they are Caprese inside and out. I love the fresh flavors of this entree and all that heavenly cheese of course! Who knew vegetarian could be so good? Enjoy! This is how the layering should look, this was attempt 2 with fresh Mozzarella (which I highly don’t recommend). I just didn’t want to take a third round of pictures of the prep, so the only difference when you make them will be the use of shredded mozzarella rather than the fresh Mozzarella in the bottom layer. The top picture was end result of recipe listed. Caprese Lasagna Roll Ups Ingredients 8 lasagna noodles, uncooked 14 oz freshly shredded, low-moisture part skim Mozzarella cheese, divided 3/4 cup Ricotta cheese 1 large egg white 1/3 cup freshly, finely shredded Parmesan cheese (about 1 1/4 oz) freshly ground black pepper 3 - 4 medium Roma tomatoes, thinly sliced (about 1/6 inch thick slices) 1/4 cup chopped fresh basil, plus more for garnish 1 cup marinara sauce, recipe follows Simple Marinara Sauce 2 Tbsp extra virgin olive oil 1/4 cup finely chopped yellow onion 2 cloves garlic finely minced 1 (28 oz) can crushed tomatoes salt and freshly ground black pepper to taste Directions Preheat oven to 350 degrees. Cook pasta according to directions listed on package to al dente. Drain pasta (DO NOT rinse with water) and align lasagna noodles in a single layer on a large sheet of parchment or wax paper. For filling, in a large mixing bowl, whisk together ricotta cheese and egg white until well blended. Stir in Parmesan cheese. Mix in 12 oz. of the Mozzarella cheese and season with black pepper to taste (I wouldn't recommend seasoning with salt just because the cheeses already have plenty of salt). Place 1/4 cup of the cheese mixture over each lasagna noodle and spread into an even layer, going from one end of the lasagna to the other. Align 4 thin tomato slices over cheese mixture then sprinkle fresh basil over top. Snugly roll lasagna noodles to opposite end. Spread about 1/4 cup pasta sauce in the bottom of an 11 x 7 inch baking dish. Align lasagna roll ups, seam side down in dish. Top each roll up with about 2 Tbsp of the pasta sauce (covering edges of pasta so they don't dry out while baking). Sprinkle top with remaining 2 oz. shredded Mozzarella. Bake in preheated oven 30 minutes. Remove from oven, plate pasta and garnish with plenty of basil ribbons. Serve warm. Simple Marinara Sauce Heat olive oil in a medium saucepan over medium high heat. Add onions to hot oil and saute about 3 minutes until soft, adding garlic during last minute of sauteing. Pour in crushed tomatoes and season with salt and pepper to taste. Bring mixture just to a boil, then reduce heat to a simmer and allow sauce to cook for about 25 - 30 minutes (which will allow some of the water in crushed tomatoes to evaporate) while you prepare pasta and lasagna filling (you can freeze or refrigerate left over sauce in a small airtight container for later use, adding fresh basil if desired). Recipe Source: Cooking Classy CATEGORIZED: Main Dish, Pasta & Italian TAGGED: basil, crushed tomatoes, mozzarella, parmesan, ricotta, tomatoes YOU MIGHT ALSO LIKE: 51 COMMENTS sally @ sallys baking addiction: yes, third times a charm. It took me THREE TRIES to get my perfect soft peanut butter cookies to be… well… perfect and soft! It was a long exhausting struggle lol. With lots of wasted butter! These look SO good Jaclyn. Well worth all the trouble. It’s so clever! And cute :) October 22, 2012 at 7:40pm Reply Jaclyn: Sally – mmmm I’m going to have to try those perfect soft peanut butter cookies! I love peanut butter cookies! I know what you mean by wasted butter, I don’t want to know how much butter I’ve wasted throughout the year =). October 22, 2012 at 8:27pm Reply Johlet: Ok you have to stop doing this to me! I am on a low carb diet and this is not helping! Now I just want to eat it! Yummy! http://johced-ourjourneytoeverywhere.blogspot.com/xxx October 23,2012 at 2:47am Reply Cara Peace: This is a brilliant idea! I love lasagna rollups and this looks like a great adaptation to them! October 23, 2012 at 1:29pm Reply Ashlee Christopher: simply amazing October 23, 2012 at 3:15pm Reply Anonymous: hi there- is this a recipe that can be frozen? I’ve done spinach lasagna rollups and we freeze them for later, easy cooking. October 24, 2012 at 7:30am Reply Jaclyn: You should be able to freeze these. I think they are probably best fresh just because that is one of the best parts, the fresh tomatoes and fresh basil but the flavors would probably remain about the same. I hope that helps! October 24, 2012 at 8:03am Reply Anonymous: I have never made lasagna – my husband is not a fan of heavy tomato sauce heartburn. This recipe seems far from that. Even though it seems more simple I also think it will be much more flavorful than the traditional lasagna casserole. I’m excited to try this! Thanks for sharing~ Just found your blog recently – love the variety of wholesome recipes! Irene October 24, 2012 at 7:36am Reply Lose Your Belly.com: Jaclyn I do a very similar roll-up, but more lasagna than caprese, nice idea. October 24, 2012 at 10:43am Reply The Cooking Actress: This is so cool!!! These look fresh and delicious and perfect! October 24, 2012 at 5:38pm Reply Seto Kaiba: Thanks a lot ^.^ October 29, 2012 at 7:52am Reply fudgingahead: I just did a lasagna roll recently, too, but yours is so pretty! I want to make it when tomatoes are fresh again :) November 4, 2012 at 12:42am Reply Kelly: Made these last night and they were delicious! November 4, 2012 at 8:00pm Reply Jaclyn: Kelly – that’s great to hear, glad you enjoyed them! Thanks so much for your comment! November 4, 2012 at 8:24pm Reply queena frye: Love this, I used low carb noddles and cottage cheese instead of Ricotta and it was amazing! Thank you! November 19, 2012 at 10:46am Reply Kristen Parks: These are baking as we speak and I can tell this is going to be sooooo delicious! I do meatless Mondays in my healthy lifestyle and I sometimes find it is hard to be creative and this recipe was perfect after a long day of work. Simple and not a lot of ingredients. Also, fairly low calorie. Instead of making sauce I have tons of canned petite diced tomatoes and I love the use of egg whites instead of eggs. This will be a keeper! November 26, 2012 at 3:44pm Reply Roni Dunbar: Use zucchini slices instead of noodles!!!! November 28, 2012 at 6:08pm Reply Rob Pitingolo: This was a solid recipe. Mine turned out much less beautiful than yours, but the flavor was there. I’d like to try these again in the summer when the tomatoes are juicy. One thing is that these are really hard to roll if the tomatoes aren’t sliced super thin. Good stuff! November 30, 2012 at 12:31pm Reply Jaclyn: Thanks for the comment Rob! So glad to hear you enjoyed these! How I love my carbs and pasta =). November 30, 2012 at 7:36pm Reply Toodie: Oh goodness, I am making this very soon. It looks delicious and like you can taste the ingredients separately. Yummmm! December 23, 2012 at 5:50pm Reply Court: Ok so I loved this recipe and modified it a bit. I needed some protein so I grilled some sweet sausages, cut them up into smaller pieces and sprinkled a few in each rollup. I also don’t like ricotta cheese, so I substituted for Philadelphia Italian cheese and herb cooking creme (put a little more than 1/2 cup). They were amazing…my boyfriend and I couldn’t eat them fast enough! December 27, 2012at 10:49pm Reply Jaclyn: Those modifications you made sound delicious! Thanks for your comment, so glad you enjoyed these Court! December 28, 2012 at 6:33pm Reply Caroline: Just made these and they were amazing!!! My boyfriend and I loved them. I used whole wheat lasagna and reduced fat shredded cheese and it was great. I used jarred marinara instead of making this sauce. Highly recommend though! January 7, 2013 at 7:00pm Reply Jaclyn: I’m so glad you and your boyfriend enjoyed them! I like your healthier adjustments, I’ll have to try it sometime =). Thanks for your comment! January 7, 2013 at 10:57pm Reply Julie: This looks like a goid candidate for those fresh mozzarella sheets. They are the ones made to do rollup proscuitto, etc. Think I will try that. Thanks! Love caprese anything! January 9, 2013 at 5:54pm Reply Joan: The lasagna roll-ups look wonderful. My family are such carnivores that I think I might include some chopped up pepperoni or crumbled bacon in the roll ups. Thanks for this great recipe. I will be trying it soon. January 12, 2013 at 12:30pm Reply Caprese Lasagna Roll Ups « muffins: [...] me to try the recipe out! The recipe was on pinterest.com but the source of it can be found here on Cooking Classy’s [...] January 29, 2013 at 8:26pm Reply Caprese Lasagna Roll Ups – Nance and Robyn make the same recipe »: [...] post a recipe that we both made. This week’s recipe was Caprese Lasagna Roll Ups, found over at Cooking Classy. Printable recipe can be found at the bottom of this [...] February 5, 2013 at 5:26am Reply Erin in Ohio: I have made these for my family twice, and they love them. It is going to be a recipe that we use a lot. It’s hard to find meatless meals that satisfy my family, but this one does the trick! February 13, 2013 at 8:27pm Reply Amber: This was Delicious! The texture of the ricotta filling was amazing :) February 19, 2013 at 7:19pm Reply Jaclyn: Amber – I’m so glad you enjoyed these, thanks so much for your comment! February 19, 2013 at 9:52pm Reply Shannon F: OMG could this be even cuter to look at? I can’t WAIT to try these….and eat them all! (I am Italian!) Thank you for sharing! February 23, 2013 at 5:13pm Reply Jaclyn: Shannon – I hope you enjoy them and youre welcome =)! February 23,2013 at 10:51pm Reply Week of March 3rd 2013 | Whine Time in MommyLand: [...] Caprese Lasagna Roll Ups –Cooking Classy. [...] March 10, 2013 at 5:25pm Reply Ahs: I loved these guys! They caught my eye originally because they offered a way to use up leftover lasagna pieces, but I might just start making lasagna this way. I like how they weren’t as heavy and allowed for the fresh tomato flavor to come through. So pretty, too! March 24, 2013 at 6:59pm Reply Random Recipe Roundup #1 – My Mixing Spoon: [...] Caprese Lasagna Roll Ups from Cooking Classy [...] March30, 2013 at 5:08am Reply becky: Wow, was this ever good! I appreciate all the info you included, too–like how the fresh mozz didn’t work for you–saved me from trying it. The only thing I think I’ll do differently next time is spread the ricotta/egg mixture on the noodles and then sprinkle mozz/parm over that. It was a little hard to spread with all that cheese in there. Thanks again for a terrific recipe!!! April 2, 2013at 5:44pm Reply Jaclyn: You’re welcome Becky! Thanks for your comment! April 2, 2013 at 6:40pm Reply donna: I’m thinking of making these for Bible Study supper on Tuesday night. What do you serve with these? April 5, 2013 at 6:56am Reply Jaclyn: I think the only side they really need (since they are full of so much goodness) is some good crusty bread and garlic butter or good olive oil for dipping the bread. I sometimes like to serve it with some kind of chicken on the side because my family loves meat. Hope you enjoy! April 6, 2013at 10:36am Reply Menu Planning Monday Pinterest Recipes | The Pinning Mama: [...] T: Caprese Lasagna Roll Ups by Cooking Classy [...] April 8, 2013 at 5:48am Reply Amber: I made these tonight, & they turned out great! I used oregano in place of basil(because I’m all out of basil at the moment). Thanks so much for this great recipe. April 8, 2013 at 4:51pm Reply Jaclyn: You’re very welcome Amber! So glad you enjoyed! April 9, 2013 at 8:21am Reply glenda: A picture of this recipe was posted by a friend on facebook. I’m so glad she did, because I found your blog; bookmarked it. Love the look of your blog and I will be trying many of the recipes. I love to cook. April 20, 2013 at 10:09am Reply Jaclyn: I’m so glad you found my site Glenda and thanks to your friend for sharing :). I hope you love what you try! Isn’t cooking the best :). April 22, 2013 at 6:31pm Reply Vintage Herb Garden – Patina Faucet Planter | Jessie Bea's Knees Blog: [...] even used the basil last night when I made caprese roll-up lasagna (which was delicious and healthy – I used fat free ricotta and 2% milk / part skim mozzarella [...] April 23, 2013 at 5:18pm Reply Anything Caprese! |: [...] Caprese Lasagna Roll-ups (adapted from Cooking Classy) [...] April 24, 2013 at 8:22am Reply Emily: These were so fun and simple to make and tasted delicious! My whole family loved them and they also tasted great as leftovers! I shared this recipe in a recent meal plan on my blog, rainbowdelicious.com. Thanks you, I will definitely be following your blog and look forward to future recipes! April 24, 2013 at 2:36pm Reply Jaclyn: Thanks for sharing Emily and I’m so glad your family loved these! I’m happy to have a new follower! April 25, 2013 at 7:09pm Reply Five For Friday | Blue Eye Life: [...] kitchen. I did some pinning and came up with two recipes to put on the menu board for the week, Caprese Lasagna Roll-Ups and Skinny Chicken [...] April 28, 2013 at 11:42am Reply Spinach Lasagna Roll-Ups with Homemade Marinara | Sugar and Grace: [...] DIRECTIONS: Cook lasagna noodles according to directions on package. Drain, and lay out on a piece of foil or parchment. Combine the rest of the ingredients in a large bowl, and spread equal an equal amount of the mixture on to each lasagna noodle. Roll up. Easy! Pour 1/2 c of your homemade marinara on the bottom of a 8″x8″ glass baking dish. Place lasagna rolls in dish and cover with another 1/2-3/4 c of the marinara. Bake at 375 for 15-20 minutes. Shave extra parmesan over the top and serve to those you love.
Lemon Chicken Romano - Cooking Classy
Chicken Romano, Chicken Dinners, Most Popular Recipes, Breads Chicken, Lemon Chicken, Panko Breads, Fresh Lemon, Chickenromano, Chicken Breast
Lemon Chicken Romano - pinner says: this is one of the most popular recipes on my blog, try it and you'll see why!
lemon chicken romano - panko breaded chicken with oregano and romano cheese. baked with mozzarella cheese and topped with fresh lemon juice (use veggie chicken breasts)
Lemon Chicken Romano. #food #chicken #dinner
Cowboy Caviar, addicting! - It makes a great snack for those eating "light"!
Roma Tomatoes, Olives Oil, Black Beans, Summer Salsa, Dips Salsa, Cowboys Caviar, Cowboy Caviar, Eating Lights, Red Belle Peppers
Cowboy Caviar, addicting! - It makes a great snack for those eating "light"! Summer salsa 1 small onion, finely chopped 1 garlic clove, finely chopped 1 lime, zest & juice pinch of salt drizzle of olive oil 4 roma tomatoes, chopped 1/4 orange bell pepper, chopped 1/4 red bell pepper, chopped 1/4 yellow bell pepper, chopped 1 jalapeno, seeded & diced 1 c. black beans 1 c. frozen corn 1/2 c. chopped cilantro
Fresh tomatoes, basil, garlic, olive oil, and Parmesan cheese on pasta... YES.
Recipe, Fresh Tomatoes Sauces, Olives Oil, Olive Oils, Pasta Dishes, Food Pasta, Comforter Food, Parmesan Cheese, Tomatoes Basil
Pasta with Fresh Tomatoes, Basil, Garlic, Olive Oil, and Parmesan Cheese. My FAVORITE pasta dish!! #Recipes
The ultimate comfort food. Pasta with Fresh Tomatoes, Basil, Garlic, Olive Oil, & Parmesan Cheese
Pasta with Fresh Tomato Sauce - Martha Stewart Recipes --- Pasta with Fresh Tomatoes, Basil, Garlic, Olive Oil, and Parmesan Cheese.
the ultimate comfort food - simple delicious: Pasta with Fresh Tomatoes, Basil, Garlic, Olive Oil, and Parmesan Cheese via Martha Stewart Living #pasta #recipe #noodles #dinner #recipes
Crock Pot Beer Chicken 3 PointsPlus 2lbs skinless, boneless chicken breasts 1 bottle or can of your favorite beer 1 tsp salt 1 tsp garlic powder 1 tbsp dried oregano 1/2 tsp black pepper Crock Pot 6-7hrs
Boneless Chicken Breast, Chicken Recipes, Crock Pots, Pots Beer, Dry Oregano, Beer Chicken, Garlic Powder, Slow Cooker, Tsp Black
Crock Pot Beer Chicken Recipe - 3 Points + - LaaLoosh2lbs skinless, boneless chicken breasts (I used 8 breasts, 4oz ea) 1 bottle or can of your favorite beer (I used Guinness) 1 tsp salt 1 tsp garlic powder 1 tbsp dried oregano 1/2 tsp black pepper Instructions Place all ingredients in the crock pot, and cook on high for 4-5 hrs, or low for 6-8 hrs.
Crock Pot Beer Chicken ~ 2lbs skinless, boneless chicken breasts 1 bottle or can of your favorite beer 1 tsp salt 1 tsp garlic powder 1 tbsp dried oregano 1/2 tsp black pepper Crock Pot 6-7hrs ... Slow cooker crockpot
Chicken Bacon Parmesan Pasta
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Chicken Bacon Parmesan Pasta: 1/2 pound bacon, cooked and roughly chopped 1/2 tsp crushed red pepper flakes (or less if you don't want the heat) 1 tsp garlic powder 1/2 pound penne pasta 1/2 cup heavy cream 1/4 cup cream cheese 1/4 cup grated parmesan cheese 2 whole eggs 1/4 tsp ground black pepper 2 grilled chicken breast, sliced (I marinated the chicken in Lawry's Garlic & Herb marinade)
CHICKEN BACON PASTA 1/2 pound bacon, cooked and roughly chopped 1/2 tsp crushed red pepper flakes (or less if you don't want the heat) 1 tsp garlic powder 1/2 pound penne pasta 1/2 cup heavy cream 1/4 cup cream cheese 1/4 cup grated parmesan cheese 2 whole eggs 1/4 tsp ground black pepper 2 grilled chicken breast, sliced (I marinated the chicken in Lawry's Garlic & Herb marinade)
Chicken Bacon Ranch Pasta - This chicken pasta recipe looks delicious and savory.
Chicken Bacon Ranch Pasta 1/2 pound bacon, cooked and roughly chopped 1/2 tsp crushed red pepper flakes (or less if you don't want the heat) 1 tsp garlic powder 1/2 pound penne pasta 1/2 cup heavy cream 1/4 cup cream cheese 1/4 cup grated parmesan cheese 2 whole eggs 1/4 tsp ground black pepper 2 grilled chicken breast, sliced (I marinated the chicken in Lawry's Garlic & Herb marinade)
Grab a beer to make these potatoes; it will steam them while imparting a yeasty flavor. You can drink the leftovers as dinner cooks.
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Beer Steamed Potato Hobo Pack via Martha Stewart
Great camping recipe - Beer-Steamed Potato Hobo Pack
Grab a beer to make these potatoes; it will steam them while imparting a yeasty flavor, and you can drink the leftovers as dinner cooks -- Beer-Steamed Potato Hobo Pack Recipe. Done in 25 minutes over the campfire.
Camping food - Beer-Steamed Potato Hobo Pack - Martha Stewart Recipes
BEER STEAMED POTATO HOBO PACK Place 1# Baby Yukon Gold potatoes on a sheet of parchment-lined foil, and season with salt and pepper. Fold and crimp edges to seal, leaving an opening at the top. Pour in 1/2 cup beer (you'll have some left over). Crimp remaining edges to seal. Cook pack set over a campfire or on a medium-high grill (or nestled near coals) until potatoes are tender, 20 to 25 minutes. Top potatoes with butter.
Chicken Tortilla Casserole, only 269 calories per serving - 5 WW points
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Rotel Chicken Mexican Casserole Recipe Main Dishes with chicken breasts, tortilla chips, rotelle, cream of chicken soup, green chilies, shredded cheddar cheese
Rotel Chicken Tortilla Casserole | ROTEL CHICKEN MEXICAN CASSEROLE Recipe 3 | Just A Pinch Recipes
Healthified Chicken Tortilla Casserole, made it tonight, only 269 calories per serving! 1 can (10 3/4 oz) 98% fat free 45% less sodium condensed cream of chicken soup 1 can (4.5 oz) chopped green chiles 1 container (8 oz) fat-free sour cream 1/2 cup fat-free (skim) milk 1 1/2 teaspoons chili powder 1/2 teaspoon ground cumin 2 1/2 cups shredded cooked chicken breast 8 yellow corn tortillas (6 or 7 inch), torn into bite-size pieces 1 medium green bell pepper, chopped (1 cup) 1 large tomato, chopped (1 cup) 1 1/2 cups shredded sharp Cheddar cheese or Mexican cheese blend (6 oz) Directions Step1 Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray. In large bowl, mix soup, chiles, sour cream, milk, chili powder and cumin until blended. Stir in chicken, tortillas and bell pepper. Stir in tomato and 1 cup of the cheese. Spoon and spread mixture in baking dish. Step2 Cover with foil. Bake 40 minutes. Uncover; sprinkle with remaining 1/2 cup cheese. Bake uncovered 5 to 10 minutes longer or until cheese is melted and mixture is bubbly. Let stand 5 minutes.
mexican rotel chicken casserole | ROTEL CHICKEN MEXICAN CASSEROLE Recipe | Just A Pinch Recipes
Bacon Wrapped Chicken Breasts Stuffed With Cheddar, Cream Cheese, and Jalapenos