Homemade Frosties and Lasagna Rolls

Homemade Frosties-the kind from Wendy's
1 1/2 cups ICE water- really cold
1 1/2 cups non fat dry milk
2/3 cups sugar
1/2 cup unsweetened cocoa
2-3 cups ice cubes
2 TBSP oil
Blend in a blender for a few minutes. Until you think it is the right consistency.

Makes 4 shakes.

My sister emailed this to me and we tried it. They really taste just like the Frosties from Wendy's. Except me and her had to add more ice to them than what the recipe called for.


Lasagna Rolls

9 lasagna noodles, cooked and cooled
1 jar of your favorite spaghetti sauce
Filling:
1 large container of cottage cheese
1 egg
1/4 cup Parmesan cheese
1 tablespoon parsley flakes
1/8 teaspoon black pepper
1 teaspoon garlic salt
1/2 cup frozen spinach (optional)
3 cups shredded mozzarella cheese, divided

In a 9x13 baking dish, pour 1/2 of the jar of spaghetti sauce.
Mix together all ingredients of the filling except for one cup mozzarella cheese.
Place one lasagna noodle on a cutting board and spread with filling the entire length of the noodle.
Roll up like a sleeping bag and lay in the pan.
Continue until all nine noodles are rolled. Top with remaining sauce and mozzarella cheese.
Bake 350 degrees for 30-40 minutes.

Freezing Directions:
Slightly undercook the noddles. Place in a disposable aluminum pan and cover with plastic wrap and then foil. If you prepare from frozen. cover the first half of baking.

I got this off of Stuio 5 a few months back and am just getting around to trying them. But they are so good and fast to make. I make them without the spinach and they are still good. You will want to make these.

Chile Egg Bake

This is a meal we have quite often because it's yummy and easy. Sundays after church too. (when I don't feel like making a big meal)
10 eggs
1/2 c. flour
1 t. baking powder
1 t. salt
1 pint small curd cottage cheese
1 pd (cup?) shredded montery jack or cheddar cheese
1/2 c butter or marg. softened
1 can (4 oz.) diced green chilies
optional cooked ham or bacon (I add the already cooked bacon from costco that comes in the bag)
In a large bowl, beat the eggs until light and lemon colored. Add flour, baking powder, salt, cottage cheese, shredded cheese and butter. blend well. Stir in chilies.(stir in optional meat) Pour mixture in a well greased 9/13 baking dish. Bake at 375 degrees for 35 minutes or until top is browned and center is firm. Can be made the night before and baked in the morning. (keep in fridge until baking)

Black Bean and Tortilla Bake

I've made this a few times and we really enjoy it. In fact, I just finished prepping it for our dinner tonight and will just pop it in the oven 30 minutes before we're ready to eat.

I think it's a great meatless meal. However, if you have a husband who MUST have meat with every dinner, I think you could add chicken and it would taste really good. This meal also makes for great leftovers (if you have any left over...)

1 garlic clove, minced
1/2 cup chopped onions
1 cup chopped tomatoes
1/2 cup chopped green onions
1/2 teaspoon chili powder
2 teaspoons cumin powder
1 (8 ounce) can tomato sauce- I use a 15 oz can, I actually can't see how 8 oz would be nearly enough sauce)
1 (16 ounce) can black beans, rinsed and drained
1 tablespoon chopped cilantro
salt and pepper
12 soft corn tortillas
8 ounces low-fat cheddar cheese, shredded, reserve 2 tablespoons

Preheat oven to 350* F.
Spray a large skillet with cooking spray.
Add garlic, onions, tomato, green onion, cumin, and chili powder.
Cook on medium heat until onion is tender.
Add tomato sauce and cook 5 minutes more.
Stir in beans, cilantro, salt and pepper.
Spray a 9 inch square baking dish with cooking spray.
Layer 4 tortillas, 1/3 cheese, and 1/3 of the bean mixture; repeat 2 more times.

Top with reserved 2 tablespoons of cheese.
Bake 20 minutes, covered, then 10 minutes uncovered or until bubbly.

Beef Taco Rice

I got this one from Cooking Light and we tried it the other night. It's pretty easy to assemble when you're in a hurry and tasted great. We had plenty of left-overs for lunch the next day and it almost tasted better re-heated. Sorry I don't have a cool picture like Laura!

Ingredients
4 cups water
1 cup chopped onion
1 cup chopped green bell pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (1.25-ounce) package taco seasoning, divided
4 cups uncooked instant rice
1 (15-ounce) can tomato sauce
1 pound ground beef
Cooking spray
1 (16-ounce) can fat-free refried beans
1 cup package shredded Mexican blend or cheddar cheesee

Preparation:
Preheat oven to 350°.
Combine first 5 ingredients in a large saucepan; add half of the taco seasoning. Bring to a boil. Remove from heat. Stir in rice; cover and let stand for 5 minutes. Stir in tomato sauce.
Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain; return meat to pan. Stir in remaining taco seasoning.
Spread half of rice mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread beans evenly over rice mixture; top with beef mixture and half of cheese. Spread the remaining rice mixture over cheese; top with remaining cheese. Bake at 350° for 10 minutes or until the cheese melts.
Yield
10 servings (serving size: about 1 1/4 cups)
Nutritional Information
CALORIES 371(18% from fat); FAT 7.5g (sat 3.6g,mono 2.5g,poly 0.4g); IRON 4.4mg; CHOLESTEROL 42mg; CALCIUM 221mg; CARBOHYDRATE 51.2g; SODIUM 696mg; PROTEIN 23.7g; FIBER 3.8g
Cooking Light, JULY 2001

*we ate it with a little bit of light sour cream on top.