Spinach Pesto Lasagna

This recipe really intrigued me because it uses wonton wrappers instead of lasagna noodles. The flavors were excellent. The texture of the wonton wrappers was not. I'm not giving this any type of rating today simply because it didn't turn out for us. I'm going to try it again with lasagna noodles and go from there!

Spinach-Pesto Lasagna-Adapted from Health Magazine, March 2011
Total Time 35 minutes
Serves 6

• 1 cup fat free ricotta cheese
• 4 tablespoons pesto, divided
• 1 large egg white, lightly beaten
• 1 (5-ounce) box baby spinach
• 18 wonton wrappers (1 package)
• 1 jar roasted red peppers, rinsed and drained
• 1/4 cup shredded mozzarella cheese

Preheat oven to 350 degrees.

In a medium bowl, combine ricotta, 2 tablespoons pesto and egg white. Stir well.

Heat 1 tablespoooon water in a medium skillet over medium heat; cook spinach until wilted, stirring well.

Spread remaining 2 tablespoons pesto in a 8-inch baking dish; top with 6 wontons; add half of peppers over ricotta mixture. Top peppers with another 6 wontons, remaining ricotta mixture, half of spinach and remaining peppers. Top peppers with remaining 6 wonts and spinach. Sprinkle with mozzarella cheese.

Bake lasagna until cheese is melted and bubbly, about 20 minutes. Let stand 10 minutes before serving.

Hearty Beef Stew

I know beef stew may sound kind of weird for the middle of summer. However, this was really awesome! It doesn't seem as though there is a whole lot of spices to add flavor to it, but it really was flavorful! And hearty as the title suggests! It would be great served with dinner rolls or mashed potatoes!

Hearty Beef Stew-adapted from The $5 Dinner Mom Cookbook by Erin Chase
Total Time 35 minutes
Serves 5

• 2 tablespoons olive oil
• 1 1/2 pounds stewing beef
• 3 cups beef broth (you can also substitute water)
• 1 can diced tomatoes
• 3 carrots, peeled and diced
• 4 small golden potatoes, diced (peeled if you desire)
• 1 cup frozen green beans
• 2 cloves garlic, minced
• Salt and pepper

In a large saucepan, heat the oil over medium heat and add the beef. Sear and brown each side of the stewing beef. Add beef broth and bring to a boil; set heat to medium low.

Add the carrots, potatoes, diced tomatoes, green beans, garlic and salt and pepper. Cook for 20-30 minutes, on low heat until beef and vegetables are tender.

Mango-Shrimp Salad

We don't make many salads for dinner. I always enjoy eating them when I go out to eat, but it just doesn't seem the same at home. This salad, and the dressing we used, was really good! The recipe just calls for already cooked shrimp, but I did sauté them in some butter and salt and pepper for a little extra flavor. We also put the dressing on the side, as we weren't sure how we were going to like it. Pick up some sesame ginger dressing--it's delicious! Up to you what you decide to do.

Mango-Shrimp Salad adapted from Pillsbury's 5 Ingredient 15 Minute Recipes
Total Time: 15 Minutes
Serves 4

• 1 bag (10 ounce) mixed salad greens
• 1 pound cooked, deveined, peeled shrimp, tails removed
• 1 ripe medium mango, seed removed, peeled and cubed
• 1 cup fresh snow pea pods
• 3/4 cup sesame ginger dressing

In a large bowl, mix salad greens, shrimp, mango and pea pods. Pour dressing on top and toss to coat.