And, as it's Sunday, it was coupon clipping and sorting time. I, silly me, made the mistake of trying to start while Pon was still awake, so I got to sport a new hair accessory:
|Safety before fashion|
Anyway, the day wasn't entirely frustrating! We enjoyed a family breakfast before heading out to hang out (separately) with Heydew and RC. Heydew and I took Pon out to an outdoor shopping center where we treated ourselves to iced coffees, and Pon to some Chuck E Cheese. Heydew and RC had an early afternoon appointment, so we headed home with the intention on napping Pon and then hitting the pool. Nap aversion boy and a thunderstorm curtailed those plans, but we still had fun, for the most part. After the storm passed, I sent Pon and Pug out in swim trunks and rain boots for some puddle jumping fun so I could clean up some of our dinner mess.
|Spinach lasagna cups, balsamic chicken, and cheesy garlic bread|
The bread is a sliced up italian loaf slathered with a margarine, garlic powder, italian seasoning, parmesan and black pepper mix before being topped with italian blend cheese and baked at 350 for 5ish minutes. Basically long enough for the cheese to melt. It could have gone a bit longer, but we were hungry!
The piece de resistance, the lasagna cups didn't take too long to put together either! Maybe half an hour, from gathering ingredients to plating. Also, I used frozen spinach for this, so make sure that yours is thawed before you start, or use fresh, which is way tastier!
Spinach Lasagna Cups adapted from Can You Stay for Dinner who adapted from Hungry Girl
24 wanton wrappers
15 oz ricotta cheese
1 block frozen spinach, thawed
1-2 eggs (I used two, but you can be healthier than me and use 1)
1/4 C parmesan cheese
1 Tbls italian seasoning
1/2 Tbls garlic powder
1/2 Tbls onion powder
1 tsp black pepper
1/4-1/2 C spaghetti sauce
1/4-1/2 C italian cheese blend
First of all, I didn't actually measure any of this, I just sprinkled it all in and mixed it up. I warned you earlier that I don't measure. Anyway, in a medium bowl mix the ricotta, spinach, egg(s) and spices. Set aside for a minute.
Using half of the ricotta mixture, evenly distribute into each cup. I used 1 scoop each from my cookie scoop, which worked perfectly.
Add a spoonful of spaghetti sauce and a pinch of cheese to each cup.
Bake at 350 for 12-15 minutes until cheese has melted and started to brown slightly. Carefully run a butter knife around the edge of the cup, and again, carefully, lift out of the muffin tin onto a plate.
Serve alone or with sides. Feel free to fill these the way you usually make your lasagna. In theory they're kid friendly, but Pon wanted "Buzz Soup". However, they are portion controlled, so there's that!
Pug and I loved them, each eating three. At my first bite I told him I'd be making the recipe again. I think he's more excited to see what I come up with for the second half of the pack of wrappers though. The only package Food Lion had was twice as big as I needed. Hmmm... foodgawker and AllRecipes here I come!