I have been trying to get my freezer cleaned out, along with the pantry.
Lots of mixed pieces of chicken that got bagged, tagged and thrown in the back for later use.
A few canning jars left of tomato sauce and tomato juice that needs to be used up before this canning season starts.
Last nights recipe put to good use all of my extras!
3 cups cooked chicken
1 cup low-fat Ricotta cheese
1/4 cup crumbled feta
1/4 cup grated Parmesan cheese
1/4 cup milk
1/8 tsp. pepper
2 cups spaghetti sauce
8 cooked and cooled lasagna noodles
Combine the chicken, cheeses, milk and pepper.
Spread a 1/2 cup of the mixture onto your lasagna noodle.
Roll the noodle up and lay it seam side down in a 13x9 inch pan that has been spread with 1 cup of your favorite spaghetti sauce.
Spoon the other cup of spaghetti sauce over the top.
I sprinkled the roll-ups with a little grated monteray jack cheese and basil before baking them.
Cover with foil and bake in a 375 F. for 35 minutes.
This is a recipe I found on pinterest awhile back.
It was pretty good. But the next time I make it I might add a few more spices to the chicken mixture.
The pipeliner liked it, and sometimes thats all that really matters!