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Weekday dinner inspiration Chicken Lasagna Rolls With Chive-Cream Sauce and more

Mon | Simmer it

White Bean, Spinach and Fennel Soup is filling, especially when augmented by slices of country bread. To make the soup, saute 1 diced onion and 1 small sliced fennel bulb in oil until tender. Add 5 cups broth, 1 (14-ounce) can each drained cannellini beans and diced tomatoes, 1 teaspoon dried thyme, pepper to taste and bay leaf; bring to a boil. Reduce heat; cover and simmer for 20 minutes or until fennel is tender. Discard bay leaf. Add 3 cups spinach and cook until wilted.

Tues | Roll it

Chicken Lasagna Rolls With Chive-Cream Sauce (recipe below) won't be the quickest meal you've made but it might just be one of the most delicious. Pour yourself a glass of wine and relax while the one-pot dish bakes. You'll have time for the wine and throwing together a green salad.

Wed | Rotisserie chicken

Barbecued Chicken Quesadillas will be even more tangy if you use a barbecued bird. For each quesadilla, mix about 1/2 cup shredded chicken, 1/3 cup shredded cheese, some chopped onion and a tablespoon (or more to taste) of barbecue sauce. Spread the mixture on a whole wheat tortilla and place in a hot, dry skillet. Cook until tortilla is golden and cheese begins to melt. Flip and repeat. Serve with melon slices.

Thurs | Chop it

Egg Roll Asian Salad combines convenience with ingenuity. While frozen egg rolls are baking, boil some cellophane or buckwheat noodles. (The former is light; the latter more substantial. It's your choice.) Make a salad of chopped iceberg, shredded carrots and sliced cucumbers. Arrange the salad in a wide, shallow serving bowl and top with hot, drained noodles. Dress with a sesame vinaigrette. Scatter with chopped egg rolls.

Fri | Stuff it

Serve Chutney and Cheddar Stuffed Chicken Breasts with brown rice studded with sliced scallions and a scoop of diced mango mixed with chopped, fresh mint leaves. To make the chicken, cut a slit in the fattest part of a boneless, skinless chicken breast. Tuck a slice of extra-sharp white cheddar and a spoonful of chutney inside. Brown on both sides in a skillet then bake in a 350-degree oven for about 30 minutes. (You may need toothpicks to secure the fixings inside.)


Chicken Lasagna Rolls With

Chive-Cream Sauce

6 dried lasagna noodles

1 (8-ounce package) reduced-fat cream cheese (Neufchatel), softened

1/2 cup milk

1/4 cup grated Romano or Parmesan cheese

1 tablespoon snipped fresh chives

1 1/2 cups chopped cooked chicken

1/2 of a 10-ounce package frozen chopped broccoli, thawed and drained (1 cup)

1/2 cup bottled roasted red sweet peppers, drained and sliced

1/8 teaspoon ground black pepper

1 cup purchased marinara or pasta sauce

Preheat oven to 350 degrees. Cook lasagna noodles according to directions. Drain noodles; rinse with cold water. Drain again. Cut each in half crosswise; set aside.

Meanwhile, for white sauce, in a medium mixing bowl, beat cream cheese with an electric mixer on medium to high speed for 30 seconds. Slowly add milk, beating until smooth. Stir in Romano cheese and chives.

For filling, in a medium mixing bowl, stir together 1/2 cup of the white sauce, the chicken, broccoli, roasted red sweet peppers and ground black pepper. Place about 1/4 cup filling at one end of each cooked noodle. Roll up noodles around filling. Arrange rolls, seam sides down, in a 3-quart rectangular baking dish.

Spoon the marinara sauce over the rolls. Spoon remaining white sauce over marinara sauce. Cover with foil. Bake for 35 to 40 minutes or until heated through.

Serves 6.


Weekday dinner inspiration Chicken Lasagna Rolls With Chive-Cream Sauce and more 07/26/11 [Last modified: Tuesday, July 26, 2011 4:30am]
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