Spinach Lasagna Rolls

Submitted by Jill Hess

1 Roll = 224 calories and 6 WW Points Plus (adjust if you add chicken)
Ingredients
9 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 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)
9 Tablespoons part skim mozzarella cheese, shredded 
Directions
Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, Italian seasonings, 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 1/3 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 9 rolls.
To serve, ladle a little sauce on the plate and top with lasagna roll.

BOM Challenge Week 19

Lemon Squares

Lemon Squares - Katie Griffin

Crust -
2 C flour
1/2 C powdered sugar
1 C butter

Mix until it clings together. Press down in 9x13 ungreased pyrex dish. Bake 25-30 min @ 350 degrees. Let cool 10  minutes.

Combine -
4 eggs, beaten
2 C sugar
1/3 C lemon juice
1/4 C flour
1/2 tsp baking powder

Mix & pour over baked crust. Return to 350 degree oven. Bake 25-30 minutes. Cool completely, cut into bars, sprinkle with powdered sugar.

Neighborhood Garden Planting Update

Due to inclement weather, Monday's (May 23rd) garden planting will be postponed until further notice!!!

Important Gardening Dates!!!

Neighborhood Garden

(5.19.2011)

TOMATOES…TOMATOES…TOMATOES

Half as many as last year…

…only 239

We will be planting this next Monday

May 23^rd

6:30pm

(crazy weather permitting)

There will be a lot of digging again from the rows to the water pipe

So bring your shovels

We have some bean seed to plant but the logistics for that still needs to be discussed

The pumpkin seeds have not sprouted so we will not be planting them in the garden yet

The Hancey’s thought it would be fun to bring some grills out to the garden and everyone could bring some hot dogs and buns, we would provide the condiments, and we could grill up some food and fun

(If you are inclined to bring your grill would you let Melinda LeCheminant know?)

mlechem@comcast.net  or 801.544.9008

I think that is all so come out and have some fun

BOM Challenge Week 19

BOM Challenge Week 18

Veggie Rabbit

Submitted by Janette Barron

Ingredients:

• 2 Loaves Rhodes™ Bread Dough, thawed but still cold
• 2 sliced almonds
• 2 large raisins
• 1 egg, beaten

Method:

Cut one loaf of bread into 1/4 and 3/4 portions. Shape 3/4 portion into egg shape for body and place on a large sprayed baking sheet. Shape 1/4 portion into pear shape and place above body for head. Clip side whiskers with scissors. Cut second loaf in half. Cut one half in half again for ears and roll into two 16-inch ropes. Fold together and place on top of head.

With remaining half of loaf, divide dough in half. Take one half and cut into two pieces. Shape into 2 large thumper feet and place under bunny. Clip toes. Divide last piece of dough into 1/3 and 2/3 portions. Divide 2/3 portion into two hands and place on side of body and clip fingers. Divide remaining 1/3 dough into two large balls and one small ball. Place two large balls on face for cheeks and one small ball for nose.

Place 2 raisins on face for eyes and 2 almonds for teeth. Brush everything with beaten egg, even the teeth. Cover with sprayed plastic wrap. Let rise 15-30 minutes. Remove wrap and bake at 350°F 30 minutes or until browned. Let cool. Hollow out tummy and fill with your favorite dip.

Young Women's Camp Bake Sale

Monday, May 16th

4:00-6:30pm

Brother Bagley's Front Yard

If anyone would like to donate goods, get them to Amy Wight, Melinda LeCheminant, or Sandee Hinman before 3:30pm or bring them to Bro. Bagley's

Chicken Broccoli Shells

Submitted by Julie Johnson

Ingredients

• 1 jar (16 ounces) Alfredo sauce
• 2 cups frozen chopped broccoli, thawed
• 2 cups diced cooked chicken
• 1 cup (4 ounces) shredded cheddar cheese
• 1/4 cup shredded Parmesan cheese
• 21 jumbo pasta shells, cooked and drained

Directions

• In a large bowl, combine the Alfredo sauce, broccoli, chicken and cheeses. Spoon into pasta shells. Place in a greased 13-in. x 9-in. baking dish.
• Cover and bake at 350° for 30-35 minutes or until heated through. Yield: 7 servings.

May 2011 Newsletter

BOM Challenge Week 17

Tangy Chicken Spring Pasta

Submitted  by Dawn Harvey. 

To see her make the dish go to the following link:

http://www.realwomenofphiladelphia.com/user/recipe/tangy-chicken-spring-pasta

 

 Prep time: 5 minutes | Cook time: 20 minutes | Total time: 25 minutes | Servings: 4

• 10 ounce(s) of canned chunk chicken breast
• 1 1/2 tbsp. of Lemon juice
• Pepper to taste
• 1/2 to 1 tsp garlic salt
• 1/2 to 1 tsp citrus basil rub (pampered chef)
• 1/3 cup(s) of PHILADELPHIA Italian herb and cheese cooking creme
• 8 ounce(s) of Wishbone House Italian Salad dressing
• 8 ounce(s) of Linguine pasta (cooked)
• Olive oil cooking spray
• Kraft Three Cheese Blend grated cheese
• Substitution for Citrus Basil Rub : 1/2 tsp lemon pepper seasoning, eliminate the pepper from above, 1/2 tsp dried basil, good splash of lime juice

Steps

1. Start pasta cooking, so that it will be done cooking when the chicken and sauce are ready.
2. On medium-high heat, spray a large skillet with olive oil cooking spray just enough to coat the bottom of the pan.
3. While the pan is heating, open and drain your chicken.
4. When the pan is heated, add your chicken.
5. Sprinkle over the chicken the pepper, garlic salt, citrus basil rub, and lemon juice.
6. Cook until the chicken is slightly browned.
7. When the chicken is brown, turn down the heat to medium-low, then add the PHILADELPHIA Italian herb and cheese cooking creme and Wishbone Italian salad dressing.
8. Mix until well blended.
9. At this point the pasta should be done cooking, so drain it and add to the chicken and sauce.
10. Mix together to coat the pasta well, then pour into your serving platter.
11. Sprinkle with the Kraft Three Cheese blend cheese, add a green salad and a crusty roll on the side and Enjoy!

BOM Challenge Week 16

NEW PLANTING TIME!!!

Bishop McCashland is suggesting we move the planting time to 7:00pm to give us more time to get the planting and shoveling done before sunset.

Neighborhood Garden

(5/2/2011)

Potato

Planting will start at 7:00pm

Bring your family

A shovel

A hoe if you have one

Gloves will be handy

Tonight will be an unusually strenuous planting night

be prepared to get dirty and sweaty

and maybe a little sore tomorrow

I will have some of the kids plant the pumpkin seeds in the pony packs that I have