19 June, 2012

Lasagna Florentine

Live in such a way that if anyone should speak badly of you no one would believe it.

UNKNOWN

That’s it! I have to admit this. I love Olive Garden’s Soup and Salad Combo. I can’t get enough of the crisp salad, fluffy breadsticks, and melt in your mouth minestrone soup.

After seeing Marilyn Hagerty get torn apart by the press for her commonplace review of Olive Garden, I felt ashamed to admit how much I like the place. It makes me happy that I can go anywhere in the United States and know exactly what I am going to get when I order.

People are creatures of habit, and sometimes we just need the comfort of familiarity and common things. I’m not saying that I don’t prefer local fares, but I am saying that sometime I choose consistency. My husband, on the other hand, thinks that Olive Garden has nothing on this dish.

Lasagna Florentine

Ingredients:

1 package oven-ready lasagna (about 12 pieces)

1 (32 ounce) container part-skim ricotta cheese

2 cups mozzarella cheese, shredded

1 (24 ounce) jar pasta sauce

1 (10 ounce) package frozen spinach, thawed

1 teaspoon garlic powder

Directions:

1. Preheat oven to 375 degrees. Spray 13×9-inch baking dish with cooking spray. In a large mixing bowl, combine ricotta, spinach, 1-cup mozzarella, and garlic.

2. Pour ¼ pasta sauce on bottom of baking dish. Layer lasagna on top.

3. Spread cheese mixture on top of noodles. I found it easier to spread it directly onto the noodles and then place in the dish.

4. Top with ¼ pasta sauce. Continue layering noodles, cheese, and sauce.

5. Sprinkle remaining mozzarella cheese on top. Cover with foil.

6. Bake for 45 minutes. Remove foil and bake for 5-10 minutes until mozzarella cheese has melted.

7. Enjoy!

This lasagna is so tasty that I would choose to get my protein from the spinach any day. My meat-loving husband even agreed.

My favorite part about lasagna is the crispiness from the edge pieces. With the soft, cheesy center, it makes for the perfect bite.

I feel like Garfield because I can’t get enough of this lasagna. This is comfort food at its best.

Now if only I had a server ready with fresh Parmesan cheese.

What is your favorite chain restaurant?

20 December, 2011

Cini Minis with Agave Icing

She turned her can’t into can, and dreams into plans.

UNKNOWN

We are celebrating the holidays at work today, and I am so excited! I really enjoy all of my co-workers. I have heard so many horror stories about crazy co-workers/bosses. I typically work with great people. One time I did come across a girl who always talked about how she liked the feeling of flies crawling on her face. Kind of strange, but whatever…

Some of my friends work for super anal bosses. I died laughing when one of my friends said she had to call Keurig to find out why their coffee always tasted like plastic. Apparently, it is a totally normal thing for people to inquire about, but it just sounded like a funny request.

Today my boss is catering in Olive Garden for lunch, oh my goodness I am so excited. Then everyone else is bringing in treats to go along. Besides my Savory Sweet Chex Mix, I am bringing in…

Cini Minis with Agave Icing

Pillsbury has some great recommendations for making mini cinnamon rolls out of their crescent roll dough, and I am a fan of anything that is a time saver. Plus messing around with yeast didn’t sound like a fun idea with so many things to get done before the holiday. So I started out with this:

Slightly adapted from Pillsbury.com

Ingredients:

8 ounce roll of Pillsbury Crescent Rounds

2 tablespoons butter

2 tablespoons ground cinnamon

4 tablespoons brown sugar

1/2 cup powdered sugar

1 tablespoons milk

1 tablespoon agave nectar

1/4 cup chopped walnuts, if desired

Directions:

1. Pre-heat oven to 350 degrees. Place dough on mat, dividing into two equal parts. Pinch pre-cut seams together to form a rectangle out of each half of dough.

2. Smooth dough with a rolling-pin.

3. Melt butter and then spread on top.

4. Sprinkle cinnamon over dough.

5. Top with brown sugar.

6. Fold in one edge and roll into a log.

7. Slice dough into one inch rolls.

8. Place into mini muffin tin and bake in the oven for ten minutes.

9. While cinnamon rolls are baking, add powdered sugar to bowl.

10. Mix in milk and agave nectar until frosting forms.

11. Pull rolls out of oven and allow to cool. Drizzle frosting over the top and add chopped walnuts if desired.

12. Enjoy!

My mouth is watering just looking at the sugary, walnut goodness that is cinnamon minis. Don’t turn your back because these guys go fast!

Now as for the health aspect, these would not top the scale as being the most “healthy” thing to eat, but they are the perfect size for an indulgent treat during the holiday. Plus it’s nice not to consume 1000 calories right on the spot. Another bonus is since they are so easy to make, they can be enjoyed right out of the oven. Score!

What do you like to bring in to work pot lucks?

Share this:

Share this: