Win stopped in the skinny parking lot, without trying to angle toward the only empty parking space. Aidan smiled politely. “Thank you for the--”
The radio mounted under the dash of her personal vehicle crackled to life. “Deputy Calfuray? There’s a call from the animal rescue clinic about a probable break in. You’re closest, if you’ve finished your lunch. Over.”
“I am,” she agreed, speaking into the handset. “Put me en route. Over.” She set the handset back on the slim prongs that fitted around the little knob on the back of the handset. “I have to go,” she told Aidan regretfully. ( Read more... )
... arrived today! :D They always send a surprise extra packet of something, this time 'Evening Sun' sunflower, which looks to be a cultivar that produces medium-size flowers in shades of red. That ought to be fun.
This is your check-in post for today. The poll will be open from midnight Universal or Zulu Time (8pm Eastern Time) on Sunday, February 8, to midnight on Monday, February 9 (8pm Eastern Time).
A planet locked in ice can still experience seasons, climate swings, and solar rhythms, according to new research. For decades, scientists pictured Snowball Earth as a long pause in climate history, with movement and change frozen in place.
Hello to all members, passers-by, curious onlookers, and shy lurkers, and welcome to our regular daily check-in post. Just leave a comment below to let us know how your current projects are progressing, or even if they're not.
Checking in is NOT compulsory, check in as often or as seldom as you want, this community isn't about pressure it's about encouragement, motivation, and support. Crafting is meant to be fun, and what's more fun than sharing achievements and seeing the wonderful things everyone else is creating?
There may also occasionally be questions, but again you don't have to answer them, they're just a way of getting to know each other a bit better.
This Week's Question: What is your favourite thing to make?
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So it's been over a month since I posted any thing crafty. I've certainly been crafting, I just haven't had any big finishes. I often think of my crafting approach as "kicking the can down the road."Lots of little steps, sometimes without significant progress. ( So here's the cans I've been kicking. )
Bones rules; or, Skeleton of English grammar by John B. Tabb
Turn-of-the-last-century grammar lessons. Basic, sound grammar, with some additional interest in his choices of sentences to analyze. Many from poems, and with some interesting placing of the parts of a sentence.
He does note that any word can be used as a verb, even then.
I love lasagna in all its forms, especially these cute little Lasagna Roll Ups that are perfectly portioned for meal prep. Stash a few portions of these in your freezer for a rainy day and you will THANK yourself later. Promise. Lasagna roll ups are flexible and you can fill them with whatever you like, sausage, beef, or even make them vegetarian as I have here with a light spinach-ricotta filling. No matter the flavor, they’re delicious and fun to eat!
“I can vouch that this lasagna is delicious. I have been married 47 years and my husband declared that this was the best meal I have ever served. I won’t lie. This is a labor intensive preparation; but worth it in the end, with that kind of compliment!”
Patti
Delicious Spinach and Ricotta Lasagna Roll Ups
Lasagna roll ups have all the same components of lasagna, but they’re combined in a different form. Instead of layering the ingredients into a casserole dish, the filling is spread onto each lasagna noodle and then rolled into a perfect little portion. Sauce is poured over the top and then they’re baked to perfection! This recipe I’m sharing here has a vegetarian ricotta and spinach filling, but it’s honestly so easy to customize, and I’ve shared some ideas for different variations at the end!
Recipe Success Tips
Prep your spinach first. I like using frozen chopped spinach here because it’s budget-friendly and lasts for ages in the freezer. Thaw one 10 oz. package (microwave defrost works, or let it thaw in the fridge overnight), then squeeze out as much water as humanly possible. You should end up with about 1 cup tightly packed spinach after squeezing.
Boil a little extra pasta. I recommend boiling the whole pound of pasta because it’s inevitable that some will tear or stick together! The extra pasta gives us a little wiggle room. Stir gently, and only boil until just al dente. Overcooking makes them too delicate to roll. If you end up with broken pieces or extra noodles, don’t toss them. Layer them at the bottom of the dish with some pasta sauce to stop them drying out in the oven.
Don’t overfill the noodles. A little goes a long way. This recipe makes 16 rolls, and I stick to roughly a heaping ¼ cup filling per noodle (spread it thin from edge to edge). If you pile it on, the noodles are way more likely to split, and the filling will squish out the sides when you roll.
Use the noodles right away. Lasagna noodles love to stick together and dry out fast once they’re drained. I roll mine as soon as they’re cool enough to handle. If you need a minute, gently toss the drained noodles with a tiny bit of oil, so they stay mostly flexible and easier to work with. Don’t leave them too long though!
To make this recipe extra easy, I used a simple jar of pasta sauce. If you prefer to make your own, you can use my slow cooker spaghetti sauce, or my quick weeknight pasta sauce for a meat option.
Prep it ahead. You can assemble the lasagna roll ups, cover the dish tightly, and refrigerate. When you’re ready to bake, let the dish sit out while the oven preheats so it can take the chill off. You may need a few extra minutes in the oven since everything is starting cold, but it’s an easy win for busy nights.
Gather all your ingredients. Preheat the oven to 400ºF.
Bring a large pot of water to a boil over high heat. Once boiling, add 1 tsp salt to season the water, then add the lasagna noodles. Boil the noodles just until al dente (they become too delicate to roll if they are too soft). Drain the noodles in a colander.
While the noodles are boiling, drain the thawed spinach, squeezing out as much of the excess water as possible. Add the spinach to a bowl with the ricotta, 1 cup of the mozzarella, Parmesan, egg, salt, and pepper. Stir until everything is evenly combined.
Once the lasagna noodles have cooled enough to touch with your hands, lay a few noodles out onto a clean surface. Spread about ¼ cup of the spinach and cheese filling onto each noodle, spreading it from edge to edge. It's okay if the filling is thin or doesn't create a solid layer. Roll the noodles up, then place in a large casserole dish. Repeat with the remaining noodles until you've used all of the filling. You should get about 16 roll ups and you may have a few noodles left over (those will be back up in case any tear).
Once all of the noodles are filled, rolled, and placed in the casserole dish, pour the jar of pasta sauce over top. Top the lasagna roll ups with the remaining 1 cup of mozzarella cheese.
Cover the casserole dish with foil and bake the lasagna roll ups for 30 minutes in the preheated 400ºF oven. Serve hot and enjoy!
*Each lasagna noodle makes one bundle. Two rolls is one serving. I like to get the flutter-edge noodles instead of flat noodles because they make the prettiest roll ups.**I use roughly 1 cup of frozen spinach (once thawed and squeezed), but fresh spinach will also work. If using fresh, sauté it in a little oil until very wilted and most of the moisture is cooked out. A 10 oz. bag of fresh spinach should work.
Gather all of your ingredients and preheat the oven to 400ºF.
Make the filling: Add the thawed and squeezed 10 oz. frozen spinach to a large bowl with 15 oz. ricotta cheese, 1 cup shredded mozzarella cheese, ¼ cup grated Parmesan cheese, ¼ tsp salt, and ¼ tsp pepper. Stir everything together until evenly combined.
Now add 1 large egg. Stir until evenly combined.
Cook the noodles: Boil 16 oz. lasagna noodles until al dente, then drain in a colander. Do not let the noodles overcook or they’ll be too delicate to work with. You’ll only need 16 noodles, but you’ll likely have a few more if you boil an entire 16 oz. box. It’s always good to have a few back up in case they tear as you’re filling and rolling.
Fill the noodles: Lay a few of the lasagna noodles out onto a clean surface and spread a thin layer of the cheese filling onto each noodle from edge to edge. The filling does not need to be thick or in a solid layer because it adds up when the noodles are rolled. I used a heaping ¼ cup of filling per noodle.
Add the baking dish: As you fill and roll the noodles, place them in a large casserole dish.
Pour one 23 oz. jar of marinara sauce over the roll ups.
Sprinkle the remaining 1 cup of mozzarella evenly over top.
Bake: Cover the baking dish and bake the roll ups for about 30 minutes in the preheated 400ºF oven, or until the sauce and cheese are bubbling up around the edges. Serve and enjoy! (Garnish with parsley for a little extra color, if desired.)
Variations to Try!
If you want to play around with this recipe, you’ve got options. A few of these ideas are ones our readers have shared or ones I’ve tried out over time. Here are some delicious variations to try:
Try mascarpone, cottage cheese, or cream cheese instead of ricotta
Sauté 1 diced yellow onion and 2 cloves minced garlic in a little olive oil until soft, then mix into the ricotta filling
Add about 1 tsp Italian seasoning, ½ tsp garlic powder, and/or ½ tsp onion powder to the filling. If you want heat, add ¼ tsp red pepper flakes
Swap the spinach for browned Italian sausage or ground beef for a meatier version (not as budget-friendly, but very filling)
You can also brown Italian sausage or ground beef and add it to the pasta sauce
Swap the sauce for vodka sauce, a spicy tomato pasta sauce, or whatever jarred sauce you love most
Add some basil pesto to the filling for a herby flavor
Sauté thinly sliced mushrooms, diced red peppers, shredded zucchini, and/or shredded carrots, then fold into the filling (similar to my garden vegetable lasagna roll ups)
Leave the egg out to make it egg-free. The egg helps bind the cheese filling and keeps it moist and rich. I’ve forgotten the egg before, and the roll ups still turned out delicious, just not quite as moist!
Serving Suggestions
Some homemade garlic bread and a nice side salad would be perfect to pair with this meal and will add some color and freshness to the plate. If you want another easy bread option, my no-knead focaccia is SO good here. Some simple veggie sides wouldn’t go amiss either. Roasted broccoli is a favorite of mine because you can pop it in the oven right alongside the roll ups at 400ºF and let everything cook at the same time. Sautéed Brussels sprouts are also a great choice when you want something a little crisp-tender and healthy. But the roll ups are pretty filling on their own, so you won’t need to add much to make it a meal!
Storage & Reheating
These pasta roll ups will stay good in the refrigerator for about 3-4 days, so make sure to portion them out into airtight containers after cooking for quick grab-and-reheat meals for the rest of the week. After the portions are chilled in the refrigerator you can transfer some to the freezer for longer storage (up to three months).
To reheat the frozen lasagna roll ups, either let them thaw in the refrigerator over night before reheating in the microwave, or go straight from the freezer to the microwave, making sure to use the defrost function first.
Comment with Just One Thing you've accomplished in the last 24 hours or so. It doesn't have to be a hard thing, or even a thing that you think is particularly awesome. Just a thing that you did.
Feel free to share more than one thing if you're feeling particularly accomplished!
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Quesadillas are one of my favorite budget-friendly meals because you can fill them with anything, and it’s always delicious. All you really need is a stack of tortillas, some kind of cheese, and whatever you already have on hand. Beans, veggies, leftover chicken, a spoonful of dip, even breakfast staples all work beautifully! To prove just how versatile and affordable they can be, I pulled together 15 quesadilla ideas that take inspiration from classic favorites, with plenty of room to remix the fillings based on what you like (or what you already have)!
Vegetarian Quesadillas
These vegetarian quesadillas are my favorite kind of easy! Made with mostly pantry staples, a handful of veggies, and a whole lot of melty cheese. They’re hearty enough to count as dinner, but flexible enough to use whatever you’ve got hanging around.
These black bean quesadillas are such a staple with black beans, corn, cheddar, and taco seasoning, and they’re done in about 15 minutes. They also freeze GREAT. Make a batch, stack with parchment, and you’ve built your own stash of emergency meals!
If you’re into creamy-but-not-heavy, these spinach and mushroom quesadillas are the move. Sautéed mushrooms, a solid hit of spinach, melty cheese, and a little sour cream make up the simple and delicious filling. I also love that it’s a 30-minute recipe from start to finish.
These roasted corn quesadillas are all about the smoky, fire-roasted corn flavor (with frozen roasted corn being a game-changer!). You can keep it super fast with cooked chicken, or make it vegetarian by swapping in black beans or pinto beans. Either way, it’s a freezer-friendly lunch or snack I think anyone will love.
Crispy on the outside, creamy on the inside, these insanely delicious Creamy White Bean and Spinach Quesadillas make an awesomely fast weeknight dinner.
Creamy, filling, and quick, these creamy white bean and spinach quesadillas take about 20 minutes and lean on cannellini beans, spinach, pepper jack, and sour cream for a rich, cozy filling. I’d serve it with something tangy (salsa or pico) to cut through the creaminess.
This spinach artichoke quesadilla recipe is the ultimate leftovers hack! It turns leftover spinach artichoke dip into lunch with rotisserie chicken and hot sauce in just 10 minutes.
These Cheesy Kidney Bean Quesadillas are quick, budget-friendly, and packed with flavor. A family favorite and perfect for busy weeknights or meal prepping!
These cheesy kidney bean quesadillas are proof that a lonely can of beans can become dinner. I whip up a quick, budget-friendly filling using kidney beans, taco seasoning, a frozen veggie mix, and cheddar to make a cheap, flavorful filling that my whole family loves.
Cheesy Chicken & Meat Quesadillas
These are the crowd pleasers I can see showing up at a game day spread or a family meal where you know the plates will come back empty. They’ve got big flavor with minimal effort, plus a few nice shortcuts (hello, rotisserie chicken and make-ahead fillings!).
These BBQ chicken quesadillas are called ‘ultimate’ for a reason! Chicken, cheddar, jalapeños, black beans, cilantro, red onion, and BBQ sauce are all packed into one crispy tortilla. For time-saving, the filling can be prepped ahead and kept in the fridge, or the quesadillas can be assembled and frozen for later.
If you’re feeding a picky eater, this one keeps it simple while adding some greens to their plate. I think these creamy chicken and spinach quesadillas hit the sweet spot of comforting and not-boring, with spinach tucked into a cheesy filling that just works.
Do you like pineapple on your pizza? How about in a quesadilla? Because, honestly, it works! These Hawaiian ham quesadillas nail the sweet-salty combo with ham, pineapple, mozzarella, and a little cream cheese for an extra creamy melt!
Globally INspired
I love these because they’re a little unexpected in the best way. They keep the quesadilla comfort factor but borrow big flavors from other cuisines, so dinner feels fun without getting complicated.
Kimchi and cheddar are an unexpectedly perfect combo, and this kimchi quesadilla recipe turns it into a quick 20-minute meal with just 5 ingredients. It also sneaks in eggs for extra staying power!
These Mediterranean quesadillas are a fun switch-up from the usual with briny feta and olives, smoky roasted red peppers, spinach, and a sprinkle of oregano, all held together with melty mozzarella. I love that you can swap in whatever is priced well, and you’ll still end up with something bright and briny and very snackable.
Perfect for Breakfast
Breakfast quesadillas are one of my favorite solutions for mornings that need to be faster (or for nights when breakfast-for-dinner sounds like the only correct answer). These recipes range from freezer-friendly meal prep to 10-minute single servings.
These sausage and egg breakfast quesadillas are simple (sausage, eggs, cheese, tortillas), filling, and built for stocking your freezer, so it’s ready whenever someone needs a grab-and-go breakfast or even a quick lunch.
This crispy tortilla, creamy peanut butter, chocolate chip, and soft banana filling is underrated. Since this peanut butter banana quesadilla is single-serving, it’s ideal for making my daughter one of her favorite flavor combos with no pile of leftovers to deal with later.
Egg, cheddar, spinach, and a swipe of chili garlic sauce come together in these easy chili garlic breakfast quesadillas. I love how it tastes bolder than the effort involved, and it’s easy to tweak depending on my mood (more sauce when I want heat, less when I’m keeping it mellow).
These green chile breakfast quesadillas are for anyone with a can of green chiles hanging out in the pantry! Toss them into an egg-and-cheese quesadilla (add cilantro if you’ve got it), and you’ve got a simple, filling breakfast on a budget.
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