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Prep Time: 60 Minutes Cook Time: 50 Minutes |
Ready In: 110 Minutes Servings: 4 |
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Ingredients:
christina's lasagna roll-ups, recipe follows |
christina's meatballs, recipe follows |
1 (10-ounce) box frozen peas |
4 (1/8-inch thick) pats butter |
4 pieces uncooked prepared brownie dough |
Directions:
1. Special equipment: 4 ovenproof TV dinner trays or 4 (8 by 8-inch) disposable aluminum baking pans; heavy-duty aluminum foil 2. If using a disposable baking pan, fold up several layers of heavy-duty foil to create 2-inch wide strips. Fit the strips into the baking pan to form 1 large and 2 smaller compartments. 3. Spoon 1/4 cup of the Lasagna Roll-Up sauce into the large compartment of each tray. Put 2 roll-ups and 3 meatballs over the sauce in each tray. Spoon remaining sauce over the top and sprinkle with Parmesan. 4. Divide the frozen peas among 1 of the remaining compartments in each tray and top with a pat of butter. Put a piece of brownie dough in each of the remaining compartments. Cover the trays tightly with aluminum foil and freeze until ready to use, up to 3 months. 5. Preheat the oven to 350 degrees F. 6. Let dinners stand at room temperature for 5 minutes. Uncover the brownie compartment and bake dinners until heated through, 35 to 40 minutes. Serve immediately. 7. Christina's Lasagna Roll-Ups: 8. 8 lasagna noodles 9. 1/2 cup unsalted butter 10. 2 cups prepared marinara sauce 11. 1 teaspoon dried basil 12. 1 cup chopped frozen spinach, defrosted and drained 13. Garlic salt, for seasoning spinach 14. 1 cup ricotta cheese 15. 8 ounces sliced provolone, torn into 1-inch strips 16. 8 ounces prosciutto, cut into small pieces 17. 1/4 cup grated Parmesan 18. Cook the lasagna noodles according to package directions. Drain and pat dry. 19. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in the marinara sauce and basil and let simmer for 5 minutes. 20. Spread 2 tablespoons of spinach across 1 end of a lasagna noodle, about 1-inch from the edge. Sprinkle with a little garlic salt. Spread 2 tablespoons of ricotta over the spinach. Arrange about 1/8 of the provolone over the spinach and top with 1/8 of the prosciutto. Roll up the noodle around the filling. Repeat with remaining noodles and filling. 21. If making Christina's TV Dinners, proceed according to that recipe. Otherwise, preheat the oven to 350 degrees F. Spread half of the sauce in a shallow baking dish and set the roll-ups on top. Spoon the remaining sauce over the roll-ups and sprinkle with Parmesan. Bake until heated through, about 30 minutes. Serve immediately. 22. Yield: 4 servings 23. Prep time: 30 minutes 24. Cooking time: 30 minutes 25. Difficulty: Easy 26. Nutritional Information: 27. Yield: 4 servings. Per serving: 28. Calories: 1024 calories 29. Carbs: 57 grams 30. Total Fat: 66 grams 31. Saturated Fat: 31 grams 32. Fiber: 6 grams 33. Christina's Meatballs: 34. 1 egg 35. 1/4 cup milk 36. 2 slices white sandwich bread, crusts removed 37. 8 ounces ground beef 38. 1 teaspoon salt 39. Freshly ground black pepper 40. 1/4 cup seasoned bread crumbs 41. 1/4 cup grated Parmesan 42. 2 tablespoons vegetable oil 43. Preheat the oven to 350 degrees F. 44. In a small mixing bowl, whisk egg and milk together. Tear bread into pieces, add to the egg mixture and let soak for a few minutes. 45. Place beef in a medium mixing bowl. Add egg-bread mixture, salt, and pepper and mix well. Form the mixture into 12 (1-inch) meatballs. 46. In a medium bowl, combine the bread crumbs and Parmesan. Roll the meatballs in the bread crumb mixture to coat evenly. 47. Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a baking sheet and bake until cooked through, about 15 minutes. 48. Yield: 4 servings 49. Prep time: 20 minutes 50. Cooking time: 15 minutes 51. Nutritional Information: 52. Yield: 4 servings. Per serving: 53. Calories: 308 calories 54. Carbs: 6 grams 55. Total Fat: 26 grams 56. Saturated Fat: 8 grams 57. Fiber: less than 1 gram |
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