Spinach and Cheese Egg Souffles


  • 1 tube Pillsbury butter flake crescent rolls
  • 6 eggs (keep one aside for brushing the tops of the crescent rolls)
  • 1/4 cup milk
  • 1/4 cup shredded sharp cheddar cheese
  • 1/4 cup shredded Monterey Jack cheese
  • 1 tablespoon plus 1/4 cup Parmesan cheese
  • 3 tablespoons finely chopped fresh spinach
  • 4 slices of bacon, cooked and crumbled
  • 1/4 teaspoon salt



  1. Preheat the oven to 375 degrees.
  2. In a small microwaveable bowl, combine 5 eggs, milk, cheddar cheese, monterey jack cheese, 1 TBS parmesan cheese, spinach, bacon and salt. Mix well. Microwave this mixture for 30 seconds. Stir the mixture, then continue to microwave it in 20 second intervals about 4-5 times. The mixture will get slightly thickened. It will still be very runny and uncooked, but the fact that it is just a tiny bit thicker will help hold up the crescent roll dough when you fold it over the top.
  3. Unroll the crescent roll dough and separate it into four rectangles. Press the perforated triangles together to make rectangles. Roll out each rectangle until it is in about a 6×6 square.
  4. Spray four souffle dishes (about 4-5 inches in diameter) with cooking spray. A extra large muffin pan should work too. Lay a rolled out crescent roll in each dish, with the edges hanging over the sides. Pour 1/3 cup egg mixture on top of each crescent roll dough.
  5. Sprinkle the 1/4 cup of Parmesan cheese on top of the egg mixture, diving the cheese between the 4 ramekins. Fold the crescent roll dough overtop the egg mixture.
  6. Take the remaining egg and beat it in a small dish. Brush the egg on top of the crescent roll dough.
  7. Bake at 375 for 20 minutes, or until browned on top.

I got this amazing recipe from Made from Pinterest


Creamy Spinach and Broccoli Lasagna

Serves: 4

Total Time: 1 hr 15 min
Prep Time: 35 min
Oven Temp: 425 degrees


  • 1 TBS  olive oil
  • 1/2 tsp onion powder
  • Kosher salt
  • Pepper
  • 2 cloves garlic, finely chopped
  • 1 package (10 oz) frozen leaf spinach
  • 1 package (10 oz) frozen broccoli florets
  • 1 container(s) (15-ounce) part-skim ricotta
  • 1 1/2 cups part-skim mozzarella, grated
  • 1 cup(s) milk
  • 4 ounce(s) cream cheese, cut into pieces
  • 8 no-boil lasagna noodles


  1. Heat oven to 425 degrees F.
  2. Thaw the spinach and broccoli according to package directions. Squeeze the spinach of excess moisture and pat the broccoli dry. Roughly chop both and place in a large bowl. Mix in the ricotta and 1 cup mozzarella
  3. Heat the oil in a large skillet over medium-low heat. Stir in the garlic and cook for 1 minute.
  4. Add the milk to the garlic and whisk to combine.
  5. Add the onion powder, 1/4 teaspoon each salt and pepper.
  6. Bring to a simmer, then whisk in the cream cheese. Gently simmer (do not boil), stirring occasionally, until slightly thickened, 2 to 3 minutes.
  7. Spread 1/2 cup of the sauce on the bottom of an 8-inch square baking dish. Top with 2 1/2 noodles (breaking as necessary to fit). Spread a third (about 1/3 cup) of the remaining sauce over the top. Dollop with a third (about 1 1/3 cups) of the ricotta mixture. Repeat twice.
  8. Sprinkle with the remaining 1/2 cup mozzarella, cover tightly with foil and bake for 20 minutes. Uncover and bake until the noodles are tender (a sharp knife should go through with no resistance) and the top is golden brown, 8 to 10 minutes more. Let rest for at least 10 minutes before serving.


Adapted from this recipe

Skillet Lasagna

Skillet Lasagna







Prep time: 5 minutes
Total time: 25 minutes
Makes: 4-6 Servings


  • 6 ounces (2 1/2 cups) uncooked bowtie pasta
  • Land O Lakes® Italian Herb Sauté Express® squares
  • 1 pound lean ground beef
  • 3 cups fresh baby spinach leaves
  • 1 (14.5-ounce) can diced tomatoes (this would be really good with Italian style or fire roasted diced tomatoes too!)
  • 1 cup shredded mozzarella cheese


  • Cook pasta according to package directions. Drain; set aside.
  • Melt Sauté Express® squares in 12-inch nonstick skillet over medium heat just until bubbles begin to form.
  • Place ground beef into skillet. Cook 4-6 minutes or until browned. (Do not drain beef.)
  • Add spinach and diced tomatoes. Cook 2-3 minutes or until spinach is wilted and heated through. Add cooked pasta. Stir until well mixed.
  • Sprinkle with cheese. Continue cooking, without stirring, 2-3 minutes or until cheese is melted.


Sour Cream Chicken and Potatoes

Serves: 4-6 Prep: 25 minutes Cook: 45 minutes Ready in 1 hr 10 min


  • 2 large potatoes, quartered
  • 1/2 cup freshly grated Parmesan cheese, divided
  • 1 cup sour cream, divided
  • 1/4 cup sun-dried tomatoes
  • 2 tablespoons butter
  • 1 cup fresh spinach leaves
  • 1 clove garlic
  • 2 tablespoons olive oil, or as needed
  • 1 red onion, chopped
  • 1/2 large green bell pepper, chopped
  • 2 large chicken breasts


  1. Preheat oven to 400 degrees F (200 degrees C). Lightly grease a medium casserole dish.
  2. Peal and quarter potatoes and place in a microwave safe bowl.
  3. Microwave on high for 3-5 minutes or until you can mash them easily. Cool, and partially mash together with 1/4 cup Parmesan cheese and 1/2 cup sour cream. Set aside.
  4. Place sun-dried tomatoes, butter, spinach, garlic, and remaining 1/4 cup Parmesan cheese in a blender or food processor, and blend until almost smooth.
  5. Heat the olive oil in a skillet over medium heat, and cook the onion and green bell pepper until tender. Reserve remaining oil in skillet, and spread onion and pepper over the bottom of the casserole dish. Top with the potato mixture.
  6. Mix the sun-dried tomato mixture into the skillet with the remaining oil. Place chicken in skillet, and cook 4 minutes on each side over medium heat, until browned and juices run clear. Arrange chicken and sun-dried tomato mixture over the potato mixture in the casserole dish, and top with remaining 1/2 cup sour cream.
  7. Bake 15 minutes in the preheated oven, until lightly browned.

Serving Suggestions: Caesar Salad and Garlic Bread


Recipe Adapted from this recipe here

Chicken and Spinach Pasta Bake

Chicken Spinach Pasta Bake


  • 8 oz uncooked rigatoni
  • 1 T olive oil
  • 1 c chopped onion
  • 1 (10 oz) pack frozen spinach, thawed
  • 3 c cubed, cooked chicken breasts
  • 1 (14 oz) can Italian-style diced tomatoes, undrained
  • 1 (8 oz) container Philadelphia chive & onion cream cheese
  • ½ t salt, ½ t pepper
  • 1½ c shredded mozzarella cheese


  1. Prepare rigatoni according to pkg directions.  Spread oil on bottom of 11×7 in baking dish; add onion in a single layer.  Bake at 375 for 15 minutes or just until tender.  Transfer onion to large bowl, set aside.
  2. Drain chopped spinach well, pressing between paper towels.  Stir in rigatoni, spinach, chicken, & next 4 ingredients into onion in bowl.  Spoon mixture into dish & sprinkle evenly with shredded mozzarella cheese.  Bake covered at 375 for 30 minutes; uncover & bake 15 more minutes or until bubbly.

Recipe and Image from Saving Money Living Life

Slow Cooker Italian Beef Casserole

Slow Cooker Italian Casserole


  • 1 lb ground beef (turkey works too)
  • 1 tsp onion powder
  • 3 cloves garlic, minced
  • 1 (15 oz) can tomato sauce
  • 1 can italian stewed tomatoes
  • 2 tsp Italian seasoning
  • 10 oz frozen spinach (thawed)
  • 16 oz. cooked pasta
  • 3/4 cup Mozzarella cheese, shredded
  • Shredded Parmesan cheese for sprinkling on top


  1. In a skillet, brown the beef with onion powder and garlic.
  2. Once cooked, drain fat. Place meat mixture in bottom of slow cooker.
  3. Add in tomato sauce, stewed tomatoes, and Italian seasoning.
  4. Cook on low for about 5-6 hours.
  5. About 30 minutes prior to being done, add in the spinach, cooked pasta, and Mozzarella cheese. Allow to finish cooking. Serve warm and top  with Parmesan cheese!

Recipe adapted from this recipe here: http://thecookinchicks.blogspot.com/2013/06/slow-cooker-italian-casserole.html