Lasagna roll ups from Cooking Classy

Picture directions found at link below:

http://www.cookingclassy.com/2015/07/lasagna-roll-ups/

Yield: 12

Ingredients

• 4 Tbsp olive oil, divided
• 8 oz lean ground beef
• 1/4 cup finely chopped yellow onion
• 1 (28 oz) can crushed tomatoes
• 3 cloves garlic, minced
• 3 Tbsp chopped fresh basil or 2 tsp dried basil*, plus more for serving
• 1/2 tsp dried oregano
• Salt and freshly ground black pepper, to taste
• 1 (15 oz) container ricotta cheese
• 1 large egg
• 3 Tbsp fresh flat leaf parsley, chopped, plus more for serving
• 2 1/2 cups freshly grated mozzarella cheese, divided
• 3/4 cup freshly, finely grated Parmesan cheese, divided
• 1/3 cup freshly, finely grated Romano cheese
• 1/4 tsp salt
• 1/4 tsp freshly ground black pepper
• 12 uncooked lasagna noodles

Directions

See a Hawaiian Sweet & Sour Sausage Recipe

• Preheat oven to 375 degrees. Drizzle one tablespoon olive oil into a large non-stick fry pan. Heat over medium high heat, crumble ground beef over oil, add chopped onions and cook mixture stirring occasionally and breaking up meat, until browned. Drain fat from beef. Pour beef mixture into a food processor and pulse for about 5 seconds until it is ground into fine pieces. Pour beef mixture back into fry pan and add crushed tomatoes, minced garlic, basil, oregano and 1 tablespoon olive oil and stir. Season sauce with salt and pepper to taste then cover with a lid and simmer over low heat while preparing pasta and cheese mixture.
• Cook lasagna noodles in a large pot of boiling water along with 1 tsp salt and 2 tablespoon olive oil to al dente according to directions listed on package. Once noodles are cooked, drain and line noodles in a single layer on waxed paper or cookie sheets sprayed lightly with non-stick cooking spray. 
• Prepare cheese mixture (I do this while pasta is cooking) by stirring together ricotta cheese, egg, 1/4 tsp salt and 1/4 tsp pepper with a fork in a large mixing bowl until well combine. Stir in chopped fresh parsley. Add in 2 cups grated mozzarella cheese, 1/2 cup Parmesan cheese and 1/3 cup Romano cheese, stir mixture until well combine.
• Stir meat sauce and spread 1/3 cup evenly into a 13x9 inch baking dish. Spread 1/4 cup cheese mixture evenly onto each cooked lasagna noodle (it will be a thin layer), then spread 1 heaping tablespoon meat sauce along the top of cheese covered noodle. Roll noodles up jellyroll style and arrange seam side down in baking dish. Cover rolled noodles with remaining meat sauce then sprinkle remaining 1/2 cup Mozzarella cheese and 1/4 cup Parmesan cheese evenly over roll-ups. Tent baking dish with foil (don't allow foil to rest on cheese or it will stick you just want to loosely tent to prevent the cheese from browning) and bake for 35 minutes in preheated oven. Serve warm garnished with chopped fresh basil and parsley. 
• *Along with the basil and oregano, you can also add in a little bit of rosemary, thyme and crushed fennel seeds if desired.
• Recipe Source: Cooking Classy

Oatmeal Breakfast Cookie Momables

Oatmeal Breakfast Cookie

(serve with yogurt and fruit, as desired)

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Yield: 12 cookie monster sized cookies

Author: MOMables

Cuisine: Baking

Serves: 8 giant cookies

Ingredients

• ½ cup mashed banana (about 1 large)
• ½ cup natural peanut butter (or non-peanut)
• ½ cup honey*
• 2 teaspoons vanilla
• 1 cup rolled oats
• ¼ cup whole wheat flour*
• ¼ cup ground flax seed (or an additional ¼ cup flour)
• ¼ cup nonfat milk powder or vanilla protein powder (+ 2 tablespoons water if dough is too thick)
• 2 teaspoons ground cinnamon
• ½ teaspoon baking soda
• ½ cup dried cranberries or raisins

Instructions

1. Preheat the oven to 350°F. Lightly coat two cookie sheets with cooking spray, and set aside.
2. In a large bowl, stir together the banana, peanut butter, honey, and vanilla.
3. In a small bowl, combine the oats, flour, flax seed, milk powder, cinnamon, and baking soda.
4. Stir the oat mixture into the banana mixture until combined. Stir in the cranberries.
5. Using a ¼-cup measuring cup, drop mounds of dough 3 inches apart on the prepared cookie sheets. With a thin metal or small plastic spatula dipped in water, flatten, and spread each mound of dough to a 2¾-inch round, about ½ inch thick.
6. Bake, one sheet at a time, for 14 to 16 minutes or until browned. Transfer to wire racks to cool completely.
7. Store in an airtight container or resealable plastic bag for up to 3 days, or freeze for up to 2 months. Thaw before serving.

Notes

You can reduce the honey to ⅓ cup, or substitute with maple syrup. Whole wheat flour can be omitted and substituted with oat flour or gluten-free flour mix to make this recipe gluten-free.

teriyaki chicken strips and rice from Momables

Quick and easy skillet recipes are my kind of meals and this teriyaki chicken is no different.Teriyaki Chicken Lunch Bowls

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Author: MOMables.com

Serves: 4

Ingredients

• 1½ pounds boneless, skinless chicken breasts or thighs
• ¼ cup brown sugar, honey, or coconut palm sugar
• ½ cup soy sauce
• ¼ cup water
• 1 small garlic clove, grated
• 1 teaspoon grated fresh ginger
• Oil, for pan frying Green onions, optional
• Rice, optional

Instructions

1. Pound chicken breasts or thighs to ¼ inch thin by starting in the middle and working out to the edges.
2. In a medium bowl, whisk to combine brown sugar, coconut aminos, water, grated garlic, and ginger.
3. Place chicken inside a glass container or large gallon zip bag and transfer sauce into container. Mix chicken and sauce over a few times to combine.
4. Marinade chicken for 30 minutes to 2 hours (even overnight for a strong flavor).
5. In a large skillet over medium heat, heat enough oil to cover the bottom of the pan.
6. Begin to cook chicken, about 3 minutes in each side, and remove from pan.
7. Repeat process with remaining chicken if the pan is too small.
8. Once the chicken is cooked, pour contents of zip bag into the pan.
9. Bring sauce to a boil, reduce heat, and simmer for a couple of minutes.
10. Bring chicken back into the pan, toss to combine into sauce, and turn off heat.
11. Serve over steamed rice or cauliflower rice and garnish with green onions, optional.