I spent the other week with my sisters and Dad at their house in Mount Pleasant. This was one of the meals that we prepared and devoured!

I have to tell you that I REALLY enjoyed having the extra hands in the kitchen!

This was such a delicious meal. It was very comforting and brought back memories of my Mom making stuffed shells when we were growing up (this was the week she was in Honduras on a mission trip). Yum!

We made the main dish with chicken in the filling, but for Eliza we made separate ones with out the chicken.

I had a bite of hers and you wouldn’t miss the chicken. 😀

 

Then it was dessert time!

Margaret, Eliza and I whipped up Nutella Chocolate Soufflés. Yummmmmm!

Margaret and me baking away!

 

Stir those eggs Eliza!!!

 

For those of you wondering, my dad was the photographer in these. Great photos Dad! 😀

Cannelloni

adapted from This Week For Dinner

Ingredients

• 1/2 pound of chicken breasts or cutlets (can be left out to make it vegetarian)
• 1 package of chopped frozen spinach, thawed and drained.
• 15 ounces part skim ricotta cheese
• 1 cup grated Italian cheeses (mine included parmesan, mozzerella and asiago cheeses)
• 1 egg
• 1 tablespoon minced garlic
• 1/4 teaspoon fresh ground black pepper
• 1-1 1/2 boxes of whole wheat lasagna noodles
• 1 cup of grated asiago cheese
• 1 1/2 jars of your favorite marinara sauce

How-To

1. Boil the chicken in water. Once cooked shred with two forks.
2. In a bowl, mix the chicken, spinach, ricotta cheese, Italian cheeses, egg, garlic and pepper. Set aside to use as the filling later.
3. In the bottom of your 13″ x 9″ dish, spread a layer of sauce and sprinkle some asiago cheese.
4. Bowl your lasagna noodles until they are al dente (which was 5 minutes for me).
5. Put about 2 tablespoons of filling at the end of each lasagna noodle, roll up, and place, seam-side down in the dish. (You can use your best judgement on how much filling to put in your noodles.)
6. Top with the remainder of your marinara sauce and sprinkle with more cheese.
7. Bake at 350° for about 45-60 minutes, or until the cheese has melted and it’s hot all over.

Servings: about 10