Spinach & Artichoke Ravioli Lasagna.

Last week Gary created a homemade version of Applebee's Veggie Patch Pizza. When making it he did not realize that if you follow the recipe you end up with a bunch of extra spinach and artichoke dip. Don't get me wrong - the dip is amazing but we just couldn't sit and eat chips and dip for the rest of the week.

As I dreamed about what to do with this leftover spinach and artichoke dip my mind wandered to lasagna. After reviewing some different recipes I opted to trust my instinct and go with what I had been thinking about.

Spinach & Artichoke Dip

(Recipe from "Recipe Gold Mine")

1 (10 ounce) box of frozen spinach (thawed and chopped)

1 (14 ounce) can of artichoke hearts (drained & chopped)

1 cup shredded parmesan cheese

1/2 cup shredded mozzarella cheese

10 ounces prepared alfredo sauce

1 teaspoon minced garlic

4 ounces cream cheese (softened)

Combine all ingredients and set aside for use in lasagna.

. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .

Spinach & Artichoke Ravioli Lasagna

(Recipe by Me)

Spinach & Artichoke Dip

2 packages frozen spinach stuffed ravioli (prepared according to package directions)

1 tomato (chopped)

2 cups sliced baby portabella mushrooms

1 cup mozzarella

Italian Seasoning

Spread a thin layer of spinach & artichoke dip on the bottom of a 9x13 pan. Next place a layer of ravioli. Top with a layer of spinach & artichoke dip, half the tomatoes, and about 1/3 of the mushrooms. Repeat with another layer of ravioli, dip, the rest of the tomatoes, and another 1/3 of mushrooms. Place a final layer of ravioli. Top with the remaining mushrooms and mozzarella cheese. Sprinkle with italian seasoning.

Bake in a 350 degree oven for about an hour or until heated through and the cheese begins to brown. Allow to sit for about 15 minutes before cutting and serving.

Chicken Parmesan Bundles.

While these are slightly time consuming, they will be well worth your efforts! They taste so good! And if you are not into spinach I think you could take the basic recipe - use some cheddar cheese and broccoli and get a very different, but probably equally delicious alternative recipe!

Chicken Parmesan Bundles

(Adapted from Kraft)

4 oz. cream cheese softened

1 pkg. (10 oz.) frozen spinach, thawed and well drained

1.25 cups mozzarella and garlic cheese (divided)

6 tablespoon grated parmesan (divided)

3 large boneless skinless chicken breast halves, pounded to 1/4-inch thickness and cut in half the long way

1 egg

12 RITZ Crackers, crushed

1 teaspoon Italian seasoning

1.5 cups spaghetti sauce

Preheat oven to 375ºF. Mix cream cheese, spinach, 1 cup mozzarella and 3 tablespoons parmesan until well blended; spread onto chicken breasts. Starting at one short end of each breast, roll up chicken tightly. Set aside.

Beat egg in shallow dish. In a separate bowl, mix remaining parmesan, cracker crumbs, and Italian seasoning. Dip each chicken bundle in egg, then roll in crumb mixture. Place, seam-sides down, in 13x9-inch baking dish sprayed with cooking spray.

Bake 30 min. or until chicken is done (165ºF). Remove, top with spaghetti sauce and remaining mozzarella. Return to the oven for 10 more minutes (or until spaghetti sauce is heated and mozzarella is melted.

I served these with some green beans and a piece of garlic toast. These chicken bundles would also be good place upon a bed of spaghetti!!

Greek Style Ravioli.

This is a great way to use some up some of that spinach you have growing in your garden...or a good excuse to go the farmer's market or grocery store and pick some up.

Greek Style Ravioli

(adapted from Taste of Home - Cooking for Two)

1 small package frozen cheese ravioli

1/3 lb. ground beef

1 cup diced tomatoes (with basil, oregano, garlic)

2 cups fresh spinach

1/4 cup shredded parmesan cheese

Cook ravioli according to package directions. Cook beef until no longer pink; drain. Stir in tomatoes. Bring to a boil and reduce heat simmering for 10 minutes.

Add ravioli and spinach to the beef mixture. Heat through. Sprinkle with cheese and serve!

NOTE: The original recipe called for feta cheese instead of parmesan. It also added olives.

Strawberry Spinach Salad.

I've began picking spinach from my garden! The strawberries have not rippened yet, but I see that one of the local strawberry farms has some ready for picking. In our household that means it is time for some strawberry spinach salad!

Strawberry Spinach Salad.

1 large bowl of fresh, cleaned spinach

1 pint fresh strawberries (sliced)

1 small can mandarin oranged (drained)

Mix together and toss with dressing.

Dressing.

2 tablespoons lemon juice

1/3 cup olive oil

2 tablespoons white vinegar

1/4 teaspoon poppy seed

1/2 cup sugar

Mix well and pour over salad.

This is soooo tasty and simple and doesn't require an oven. That is a beautiful thing in our hot and humid climate!!