What's For Dinner?

I meant for this to be a weekly Column but I've been slacking. So to make up for that, I'm including two recipes in this post.

Spinach Lasagna Rolls

This is a recipe that my Mom got from a low fat pasta cook book. We changed it to be easier and meat free.

Ingredients:
8 lasagna noodles
2 tsp olive oil
1 medium onion finely chopped
3 cloves garlic minced
10 oz package frozen chopped spinach, thawed and squeezed dry
3/4 cup part-skim ricotta cheese
1/4 cup Parmesan cheese
1/2 tsp salt
1/4 tsp black pepper
1 egg white lightly beaten
1 jar spaghetti sauce
1 cup mozzarella cheese

Directions:
1. Heat a large pot of water to boiling, and cook the noodles until just tender. Drain. Transfer to a bowl of cold water to prevent sticking. Meanwhile, preheat the over to 400 degrees. Spray an 11 x 7-inch baking dish with nonstick cooking spray.
2. In a large nonstick skillet, heat the oil until hot but not smoking over low heat. Add the onion and garlic and cook, stirring frequently, until the onion has softened, about 7 min. Stir in the spinach and cook until the spinach is heated through, about 4 min. Transfer to a large bowl and cool slightly. Stir in the ricotta, Parmesan, salt, pepper, and egg white until well combined.
3. Lay the noodles flat and spread 3 tablespoons of the spinach mixture on top of each and tightly roll up each noodle. Place the rolls, seam-sides down, in the prepared baking dish.
4. Spoon the spaghetti sauce over and around the lasagna rolls, cover with foil and bake for 15 minutes. Uncover and spread the mozzarella cheese on top. Bake for 5 to 10 minutes longer, or until the sauce is bubbly and the cheese is melted.

Bean and Corn Chimichangas

This is adapted from a recipe I found on all recipes called Beef and Bean Chimichangas. I adapted it to again be easier and not have meat. It has quickly become a family favorite.

Ingredients:
1 small onion chopped
1 can corn
1 8 oz can tomato sauce
1 packet taco seasoning
1 can refried beans
8 flour tortillas
2 cups grated cheddar cheese
2 TBS butter melted

Directions:
1. Preheat the oven to 350 degrees and brush the baking sheet with the melted butter.
2. This step is optional, but I highly recommend buying the uncooked flour tortillas (you can find them at Smith's or Costco) they are so much fresher! (thanks Deann for the tip) So if you decide to do this you would need to cook the tortillas on the skillet first.

3. Saute onion over medium heat. Add corn. Cook for about 5 min. Stir in tomato sauce, add taco seasoning and stir until well blended. Cook until heated through and set aside.
4. Open the can of beans and spread a thin layer of beans onto each of the tortillas. Spoon the corn mixture down the center and then top with as much grated cheese as you like. Roll up the tortillas and place them seam-side down onto the prepared baking sheet. Brush the tortillas with melted butter.
5. Bake for 30 to 35 mins in the preheated oven, or until crispy.

I like to serve this with a side of Mexican rice. We prefer the Lipton brand pictured below.

I also cut up an avocado and tomato for a garnish, along with a dollop of sour cream.