Three Cheese Lasagna Rolls with Chicken and Butternut Squash Sauce

 

My sister and niece gave me striped lasagna noodles as a gift. I thought they were so beautiful they warranted a blog post all their own. This pasta is called “Lasagna Plaid” and it’s colored with natural colorings from beet root, spinach, and bell peppers. I thought the colorful stripes were perfect for a spring lasagna. 

Three Cheese Lasagna Rolls with Chicken and Butternut Pasta Sauce

 


You can find several choices of colorful pasta here. (affiliate links)

Three Cheese Lasagna Rolls with Chicken and Butternut Pasta Sauce 

I am a big fan of lasagna, but with the pastel colors in this pasta I decided a traditional lasagna wouldn’t do. So I chose to make lasagna rolls instead and stuff them with three cheeses, spinach and chicken.

Three Cheese Lasagna Rolls with Chicken and Butternut Pasta Sauce

Not only is this recipe lovely, it’s amazingly easy to make as well. All you do is mix the stuffing…

Three Cheese Lasagna Rolls with Chicken and Butternut Pasta Sauce

…spread onto cooked noodles…

Three Cheese Lasagna Rolls with Chicken and Butternut Pasta Sauce

…and roll….

Three Cheese Lasagna Rolls with Chicken and Butternut Pasta Sauce

…then place seam side down in a baking dish of your choice. I used a Corningware Pie Plate (affiliate link) because I think it looks pretty but any baking dish will do.

Three Cheese Lasagna Rolls with Chicken and Butternut Pasta Sauce

 

Just nestle the rolls right in. And cover in sauce. 

Three Cheese Lasagna Rolls with Chicken and Butternut Pasta Sauce

I thought  Butternut Squash Pasta Sauce (affiliate link) with it’s slight sweetness and orange color would work perfectly for this spring dish, but a classic tomato sauce would also work well.

Three Cheese Lasagna Rolls with Chicken and Butternut Pasta Sauce

 

Top sauce with freshly grated Parmesan and pop in the oven for 40 minutes and you have a delicious, warm, pasta dish the family will love.

Three Cheese Lasagna Rolls with Chicken and Butternut Pasta Sauce

The Recipe: Lasagna Rolls with Chicken and Butternut Squash Sauce

You will need: a microplane for grating Parmesan, a baking dish (here’s mine), butternut pasta sauce,  a good knife and lasagna plaid (or use regular noodles:). (affiliate links)

 

5.0 from 3 reviews
Lasagna Rolls with Chicken and Butternut Squash Sauce
 
Prep time
Cook time
Total time
 
Lasagna Rolls stuffed with three cheeses, spinach and chicken and topped with butternut squash pasta sauce. I used lasagna "Plaid" noodles but you can use regular noodles as well. Always make more noodles than needed because sometimes they break. NOTE: Pasta usually cooks perfectly when cooked to package directions but the brand of noodles I bought needed a longer time to cook than the package directed. They are from Italy so I assume it was a translation error. Always cook pasta till "al dente" which means 'to the tooth' (firm but cooked) no matter what the directions say.
Author:
Recipe type: Main Course
Cuisine: Italian
Serves: 4-6
Ingredients
  • 15oz whole milk ricotta cheese
  • ¾ fresh mozzarella cheese, cubed
  • 1 cup freshly grated Parmesan, divided
  • 1 egg
  • 2 cloves garlic, minced
  • 2 pinches sea salt
  • 1 tsp freshly ground pepper
  • 1¼ cup cooked chicken, cubed
  • 1 cup chopped baby spinach
  • 8 lasagna noodles, cooked to package instructions You will use 8, but cook more in case they break)
  • 1½ cups butternut squash pasta sauce
  • ¼ Italian flat leaf parsley, chopped (for garnish)
Instructions
  1. Preheat over to 375 and place rack in center of oven.
  2. Cook noodles to package instructions.
  3. Place ricotta, mozzarella, and a ½ cup Parmesan cheese (reserving the rest for later) in a bowl. Add egg, garlic, salt, pepper, chicken and spinach and mix till well blended.
  4. Pour ½ cup pasta sauce in the bottom of a baking dish.
  5. Lay noodles on a cutting board and spoon cheese mixture onto noodles leaving a little room on the top, bottom and each side.
  6. Roll noodles and place seam side down into baking dish.
  7. When all noodles are stuffed and in dish, cover with one cup sauce and extra Parmesan cheese.
  8. Bake for 40 minutes.
  9. Garnish with parsley and serve.

 

Such a delightful and unique dish! Serve with this colorful salad and you have a complete easy menu!

Three Cheese Lasagna Rolls with Chicken and Butternut Pasta Sauce

 

MAY I PLEASE ASK A LITTLE FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Picnic Perfect Oven Finished Fried Chicken with Healthy Fixings

 

In my humble opinion, spring is the perfect time to serve fried chicken with all the fixins’! And while this meal may look and taste like a traditional, decadent, southern meal it’s actually healthy, low in carbohydrates and I offer a gluten and grain free option!

Oven Fried Chicken with Healthy Fixings!


My  “Picnic Perfect Oven Fried Chicken” is soaked in buttermilk and hot sauce, then dredged in herbs and spices, browned on the cooktop and finished in the oven so the chicken is the perfect combination of crispy and tender. You can serve it piping hot out of the oven or cold at a picnic, either way it’s absolutely fantastic.

Oven Fried Chicken with Healthy Fixings!

 

And the mashed potatoes? Well they aren’t mashed potatoes! This is my Three Ingredient Cauliflower Puree (<—recipe) and I promise it’s just as delicious and satisfying as potatoes without any of the carbs. I love a good win/win!

Oven Fried Chicken with Healthy Fixings!

 

And in the tradition of southern fried greens, I serve this meal with kale sautéed in pasture butter and sprinkled with sea salt. Simple, healthy and takes minutes.

Oven Fried Chicken with Healthy Fixings!

 

The Recipe: Oven Finished Fried Chicken and Fixings!

Suggestions and Variations

You will need: a large cast iron skillet, a rimmed cookie sheet and parchment paper. For my gluten free friends, I recommend using Perfect Blend Gluten Free Flour from Namaste. If you need to eat grain free I recommend using  a combination of equal parts almond meal and blanched almond flour. You can buy a whole chicken already cut up, ask your butcher to do it, or if you are a DIY’er you can learn to cut up a whole chicken from The Homesteading Hippy! (affiliate links)

5.0 from 2 reviews
Oven Finished Fried Chicken
 
Prep time
Cook time
Total time
 
A delicious fried chicken finished in the oven! How "hot" your chicken turns out will depend on how hot your hot sauce is. I recommend using a hot one...of course!
Author:
Recipe type: Main course
Cuisine: Southern
Serves: 4-6
Ingredients
  • 1 - 4lb chicken cut into 8 pieces (wings, thighs, legs, breasts)
  • 1 cup cultured buttermilk
  • 2 Tablespoons hot sauce
  • 1½ cups all purpose flour (or gluten free flour, or equal parts almond meal and blanched almond flour for my grain free friends)
  • 1½ Tablespoons sea salt
  • 1½ tablespoons freshly ground pepper
  • 1 tsp dried onion powder
  • 1 tsp garlic powder
  • ⅓ cup olive oil (the amount you use will depend on the size of your pan)
Instructions
  1. In a shallow baking dish, whisk together buttermilk and hot sauce. Place chicken in buttermilk mixture, turning so both sides have been coated. Leave chicken in dish (breasts and thighs skin side down) ,cover and place in the fridge for an hour.
  2. Preheat oven to 425 and place rack in center of oven.
  3. Mix flours and seasonings. Remove chicken from buttermilk mixture and dredge in flour so each piece is lightly coated. Set on a plate.
  4. Place a large pan on high heat. Add enough olive oil to pan so that the entire bottom is well coated. When oil is very hot, carefully add chicken to pan. Lower heat to medium/high. When first side is golden (about 3-4 minutes) turn and brown other side.
  5. Place browned chicken on a rimmed cookie sheet covered with parchment paper.
  6. Place in oven and cook for 40 minutes.
  7. Remove from oven and serve piping hot, or serve cold the next day. So good either way!

 

The Recipe: Sautéed Kale 

You will need: a good knife and sea salt. I buy the tub, it’s a real money saver. (affiliate links)

5.0 from 2 reviews
Sautéed Kale
 
Prep time
Cook time
Total time
 
A simple, healthy side dish. I use Dino kale for this recipe because the "ribs" only need to be removed from the lower few inches of the stalks. If you use another variety of kale you will need to cut the ribs out of each leaf.
Author:
Recipe type: Side dish
Serves: 6
Ingredients
  • Two bunches Dino kale (ribs on the lower stalks removed) chopped
  • 4 Tablespoons butter
  • Sea salt
Instructions
  1. Place butter in a pan on medium high heat.
  2. When butter is melted add kale.
  3. Sauté stirring frequently for about 6 minutes or until kale is soft.
  4. Sprinkle lightly with sea salt. Serve

 

This meal feels like such a treat without any guilt. That is my favorite kind of meal. If you like this recipe please share on social media and subscribe to my newsletter so you can receive recipes like this every week! You can subscribe right under my picture on the right side bar! ~ Linda Spiker

Oven Fried Chicken with Healthy Fixings!

  



MAY I PLEASE ASK A LITTLE FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

 

Five Heart Smart Smoothie Recipes!

 

Continuing with all things green in honor of my Irish roots! Today I have FIVE…yep, five heart smart smoothie recipes for you.

Morning Star Smoothie

 

These recipes are compliments of  Blendtec, my favorite blender:) If you have always wanted a Blendtec but it wasn’t in the budget, consider a reconditioned blender for a substantial discount: Blendtec Designer Series Certified Refurbished

Blendtec Blenders

 The Recipes: Heart Smart Smoothies and My Suggestions

Be sure to ‘pin’ this graphic, you know you will want it later. And just a side note: in the recipes calling for low fat milk, I use full fat raw milk or almond milk. Raw milk is easier to digest and I am down for anything that is easier to digest. Of course if ‘raw’ isn’t your bag, stick to the recipe or use my almond milk recipe for a dairy free version. I also suggest using raw honey in place of agave nectar.

Five Heart Healthy Smoothie Recipes



style=”display:inline-block;width:728px;height:90px”
data-ad-client=”ca-pub-3487321251012240″
data-ad-slot=”7806806416″>

 

 

MAY I PLEASE ASK A LITTLE FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Chopped Mexican Salad with Creamy Chipotle Avocado Dressing

 

I love a good crisp salad. Especially one with a bit of heat. If you toss some rotisserie chicken in this Chopped Mexican Salad with Creamy Chipotle Avocado Dressing it’s a complete easy meal! Or serve it as a side dish with my Spicy Lime Chicken, either way your family is going to love it!

Mexican Salad

A bed of crispy romaine lettuce, topped with fresh and grilled vegetables…

IMG_2178

 …and dressed with the creamiest avocado dressing.

tok-july2012-481

Seasoned with fresh garlic and cilantro.

organickitchen-552

 

organickitchen-116

 And chipotle chili powder, sea salt, and fresh lime juice.

organickitchen-42

 …all blended together for the perfect creamy consistency! I use a Blendtec Blender and love it! If you have always wanted a Blendtec but it wasn’t in the budget, consider a reconditioned blender for about 1/2 the price! Blendtec Designer Series Certified Refurbished Blendtec Blenders

IMG_2174

 Yum! 

IMG_2175

Such a colorful and beautiful meal!

IMG_2183

The Recipe: Chopped Mexican Salad with Creamy Chipotle Avocado Dressing

You will need: chipotle chili powder, white balsamic vinegar (my favorite). If you are making this recipe dairy free, use my almond milk recipe.

5.0 from 2 reviews
Chopped Mexican Salad with Creamy Chipotle Avocado Dressing
 
Prep time
Cook time
Total time
 
Tips and Variations: To make this recipe dairy free use almond milk (my recipe linked above) Add rotisserie chicken to make a complete meal.
Author:
Recipe type: Salad
Cuisine: Mexican
Serves: 4-6
Ingredients
  • Salad:
  • 1 Tablespoon butter
  • 1 large orange bell pepper, diced and sautéed
  • kernels from two ears of corn, sautéed
  • 4-5 cups chopped romaine lettuce
  • ½ cup black beans, rinsed and drained
  • 2 small roma tomatoes, diced
  • 5 green onions, thinly sliced
  • Creamy Chipotle Avocado Dressing:
  • ½ cup loosely packed cilantro, stems removed and roughly chopped
  • 1 small ripe avocado
  • 2 Tablespoon fresh lime juice
  • 2 small garlic cloves
  • ¼ cup olive oil
  • ¼ cup milk or almond milk
  • 1 tablespoon white balsamic vinegar
  • 2 pinches sea salt
  • 1 -2 tsp chipotle chili powder (1 for mild, 2 for a little heat)
  • 1 tsp freshly ground black pepper
Instructions
  1. Salad prep:
  2. Place 1 tablespoon butter in sauce pan on medium/high heat.
  3. Add diced bell pepper. Sautée for three minutes.
  4. Add corn kernels to pan and sauté, stirring frequently for 4 more minutes. If corn starts popping turn down heat to medium.
  5. While veggies cook, place romaine, beans, tomatoes and onions on a large platter.
  6. When bell pepper and corn are soft and slightly browned remove from heat.
  7. Allow to cool a bit and then place on salad. Dress, toss and serve.
  8. Dressing prep:
  9. Place all dressing ingredients into a blender and blend till smooth. Pour over salad and toss.

 

IMG_2205

I serve this salad with my Spicy Lime Chicken for a beautiful, healthy, delicious dinner! If you would like more recipes like this one please sign up for my weekly newsletter just under my picture in the right side bar!~ Linda Spiker

Spiker_11713-15 copy 72dpi

 

MAY I PLEASE ASK A LITTLE FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.

Traditional Italian Olive Oil Cake

 

Last May my husband and I went to Italy. It was a magical two weeks spent sightseeing the most beautiful cities, touring countryside and taking fabulous cooking classes. I was in heaven. I honestly think if I didn’t have children and grandchildren here in the states, I could pack in all in and move to Italy, spending the rest of my days eating fresh vegetables and pasta!

Traditional Olive Oil Cake from The Organic Kitchen


The wonderful thing is I can enjoy amazing Italian food without having to travel across the Atlantic! Today I am sharing a recipe for Traditional Italian Olive Oil Cake. 

Traditional Olive Oil Cake from The Organic Kitchen

 

There are hundreds of recipes for olive oil cake online and most are very similar. Extremely similar in fact. My theory is, why mess with perfection? Olive oil cake is made with olive oil, orange juice, milk, orange zest and orange liqueur. That sounds like a lot of liquid…and it is! The batter for olive oil cake is very runny but bakes up into a nice moist cake with rich olive oil flavor! Before baking, the batter is topped with almond slices so the cake has a crispy top.

Traditional Olive Oil Cake from The Organic Kitchen

 

 Then simply top the cake with assorted berries, peaches, or grapes!

Traditional Olive Oil Cake from The Organic Kitchen

A light dusting of powdered sugar makes this cake look delicate and ethereal!

Traditional Olive Oil Cake from The Organic Kitchen

 

Just beautiful! The flavors of sweet fruit and rich olive oil are an exquisite pair!

Traditional Olive Oil Cake from The Organic Kitchen

 

The Recipe: Traditional Italian Olive Oil Cake

You will need: A 10″ spring form pan for baking, unbleached parchment paper, and a microplane for zesting lemon. Orange liqueur can be found at the grocery store. (affiliate links)

Traditional Italian Olive Oil Cake
 
Prep time
Cook time
Total time
 
This is an Old Italian cake recipe that was passed down from my great, great, great Grandma…. oh wait I am Danish. Okay it was passed down thru some Italians I don’t know, but it is good! It’s a moist, yellow cake and tastes great dusted with just a little powdered sugar and berries. Bellisima! If you wish to skip the orange liqueor, that is fine. It is optional, but recommended.
Author:
Serves: 10
Ingredients
  • Ingredients:
  • 2 cups flour
  • ½ tsp baking soda
  • ½ tsp baking powder
  • 1 teaspoon salt
  • 3 large eggs
  • 2 cups sugar
  • ¼ cup fresh orange juice
  • 1 ¼ cups milk
  • 1 ½ cups good olive oil
  • ¼ cup orange liqueur, such as grand marnier (optional but recommended)
  • 3 teaspoons finely grated lemon zest
  • ½ cup sliced almonds
  • confectioners sugar, for dusting
  • berries, peaches or whatever fruit you prefer to top cake
Instructions
  1. Preheat oven to 350* and place oven rack in center of oven. Use a paper towel to coat sides of 10" round springform cake pan. Cut a piece of parchment paper into a circle and place in the bottom of the pan. Wipe parchment with butter too.
  2. In a mixing bowl, use a whisk to combine flour, baking soda, baking powder and salt. In a separate bowl, cream together the eggs and sugar with a whisk. Add the orange juice, milk, olive oil, liqueur and lemon zest to eggs and sugar.
  3. Mix the dry mixture into the wet mixture. Whisk until well blended. Batter will be fairly thin. Pour mixture into the cake pan. Sprinkle almonds on top of batter.
  4. Bake 50 minutes at 350* or until cake springs back from touch. Use a knife to separate cake from sides of pan and then release the spring. Remove cake from pan, discard parchment and cool on a rack. Dust with sugar, top with berries and serve!
  5. * My oven cooks this cake best at 325 but many people have better success at 350… each oven is different. Experiment and see what works best in your oven.

 

Such a simple and lovely dessert! If you would like to receive beautiful FREE recipes like this one weekly, please sign up for my recipe newsletter (just under my picture in the right sidebar.) ~ Linda Spiker

Dishes in this post are from my favorite store Anthropologie
Anthropologie, Inc.

Traditional Olive Oil Cake from The Organic Kitchen

 

MAY I PLEASE ASK A LITTLE FAVOR?

We small bloggers need all the help we can get. Subscribing and sharing on social media is very appreciated! 

STANDARD FTC DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Please note that I only endorse products that are in alignment with The Organic Kitchen’s ideals and that I believe would be of value to my readers. The Organic Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.