Lasagna Rolls

Serves: 9 lasagna rolls

Ingredients

• 9 lasagna noodles, cooked
• 1 (10 ounce) package frozen chopped spinach, thawed and completely drained or sauté your own spinach 
• 1 (15 ounce) container fat free ricotta cheese
• ½ cup grated Parmesan cheese
• 1 egg
• ½ teaspoon minced garlic
• ½ teaspoon Italian seasoning
• salt and fresh pepper
• 1 chicken breast, cooked and diced (optional)
• 32 oz tomato sauce (I used spaghetti sauce)
• 9 Tablespoons part skim mozzarella cheese, shredded

Instructions

1. Preheat oven to 350°. Make sure you drain the spinach well. Combine spinach, ricotta, Parmesan cheese, egg, garlic, chicken, and salt and pepper in a medium bowl. Mix well. 
2. Pour about 1 cup sauce on the bottom of a 9 x 13 baking dish.
3. 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 ⅓ 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.
4. Ladle sauce over the noodles in the baking dish.
5. Sprinkle Italian seasoning overtop of the sauce.
6. Top each roll with 1 Tablespoon of mozzarella cheese. Cover baking dish tightly with aluminum foil and bake for 40 minutes, or until cheese melts.
7. Once cheese is melted, we like to remove the foil and place the lasagna rolls back in the oven and broil for a couple minutes (optional).  

*Adopted from The Girl Who Ate Everything

21 Day Fix: 2 Rolls = 1 Red, 1 Yellow, 1 Purple, 1 Blue, 1/2 Green

It makes for an easy freezer meal too!

I like to make a double batch.  I make one batch for the day and freeze the other. I do not put the shredded cheese on it before freezing.

Pop it in the fridge a few days prior to baking it, making sure it is fully thawed.  Add the shredded cheese then pop in the oven at 400 for 40 minutes or until cheese is melted.

How to Menu Plan

Menu planning does not need to be difficult.  I do very little meal prep for the week.  I don't make up an entire week's food in one afternoon and eat leftovers all week. 

When I meal plan, I follow these simple steps.

 1.  Get out your planner. Look at what you have going on that week.  No sense in making a meal that takes an hour to make when you have soccer practice until 8pm.  And who really wants to make two different suppers?

 2.  Plan supper first.

 3.  Put your shake in the mix for a snack or breakfast.

 4.  Plan for leftovers for lunch the next day.  I typically have leftovers 3-4 times a week.  Plan the rest of your lunches accordingly.

 5.  Plan your snacks by filling in your container gaps.

6.  Make your grocery list.

7.  Go shopping.

8. Enjoy a hassle free week of menu planning!  You've already done it!  Way to go!  :)

~ Coach Ashley Fischer

21 Day Fix Approved : Salsa Chicken

This is a staple in our household.   I usually make a big crockpot full of Salsa Chicken and freeze it in bags to use later.  This is so easy!  I typically make a double batch to have even more to freeze.  If I'm making the mess, why not make more? 


Ingredients:
1.5lb frozen chicken breasts
1 pkt taco seasoning
1 jar clean salsa


How to make Salsa Chicken:

1. Place frozen chicken breasts in the bottom of the crockpot.
2. Sprinkle taco seasoning all over the chicken breasts.
3. Pour a jar of salsa over the taco seasoning and chicken breasts.
4. Cover and cook for 6-8hrs on low.*
5. After chicken is cooked thoroughly, with two forks.
6. Put back into the crockpot with the lid off.  Let it cool for an hour or so, stirring occasionally.
7. Put in freezer bags and freezer flat to make storage easier!

*We typically cook on low for 10hrs while we are at work and it always turns out okay!

After Salsa Chicken is shredded.

This is how I bag my chicken.  Place freezer
bag in a cup and spoon in. 

8 bags from my double batch means
8+ meals for the next couple of months!

Some of our favorite Salsa Chicken recipes are:

Quesadillas

Chicken tacos

Nachos

Chicken Taco Salad

What other things could you use Salsa Chicken for?