Lasagna Rolls

From Bubba
This is a family favorite, freezes great, and a good one for a meal drop off.

Lasagna Rolls – 8 Rolls

½ lb. Italian sausage (or hamburger)

½ C. White Onion chopped

2 cloves crushed garlic

1 14 oz. can of cut up tomatoes

8 oz. tomato sauce

½ tsp. basil

½ tsp. oregano

¼ tsp. salt

¼ tsp. pepper

Lasagna noodles (one per roll)

Filling:

8 oz ricotta

1 1/2 C mozzarella shredded

3/4 C parmesan grated

1 egg

2 Tbl parsley

1/4 tsp salt

• Lasagna noodles: cook until almost done, drain and spread out to cool
• Sauce: Sautee onions with garlic, add sausage & brown, drain and add to combination of tomatoes and tomato sauce (with basil, oregano, salt & pepper)
• Cheese Mixture: combine ricotta, mozzarella, parmesan, egg, parsley, and ¼ tsp. salt)

• Place a short layer of sauce on the bottom of pyrex.
• Spread cheese mixture onto cooked noodles. Roll up noodles. Place in pyrex on top of sauce.
• Pour sauce over the rolled noodles.
• Sprinkle with parmesan cheese.
• Bake at 350 degrees; 25-30 min

Bran Flax Muffins with Carrot

Bran Flax Muffins- from my friend Elizabeth

1 ½ c Unbleached White Flour (you could probably substitute with whole wheat flour for an even healthier muffin)

¾ c Flaxseed Meal

¾ c Oat Bran

1 c Brown Sugar

2 tsp Baking Soda

1 tsp Baking Powder

½ tsp Salt

2 tsp Cinnamon

1 ½ c Carrots, shredded

2 Apples, peeled and shredded (or diced, which is what I did)

½ c Raisins (optional, I substitute Dates sometimes)

1 c Nuts, chopped (optional)

¾ c Milk

2 Eggs, beaten

1 tsp. Vanilla

Mix together flour, flaxseed meal, oat bran, brown sugar, baking soda, baking powder, salt and cinnamon in a large bowl.  Stir in carrots, apples, raisins and nuts.  Combine milk, beaten eggs and vanilla.  Pour liquid ingredients into dry ingredients.  Stir until ingredients are moistened. Do not over mix.  Fill muffin cups ¾ fill.  Bake at 350 F for 15-20 minutes.  Yields 15 medium muffins.

Note:  I  didn’t use muffin cups and instead greased my muffin pan with a little olive oil.  I filled each muffin very fill to make 12 total muffins.  This is because I’m lazy and didn’t want to clean two muffin pans. 

crepes

• 2 cups milk
• 4 eggs
• 3 Tablespoons butter melted
• 1 Tablespoon sugar
• 1 teaspoon vanilla
• 1/2 teaspoon salt
• 1 1/2 cups flour sifted

INSTRUCTIONS

• In a blender, combine all of the ingredients and mix until batter is smooth (about 15-20 seconds).
• Spray non-stick cooking spray onto a 8 inch frying pan. Pour about 1/4 cup batter into the pan and cook over medium-low heat. Turn pan immediately from side to side to form an even circle. Cook for about 1-2 minutes per side, or until lightly browned. Remove from heat and stack until ready to serve.
• Serve with your favorite toppings. Fresh fruit, jams, pudding, nutella, whipped topping and nuts are a few of our favorites.