Christina's TV Dinners

Total Time:
2 hr 5 min
1 hr
15 min
50 min

4 servings

  • Christina's Lasagna Roll-Ups, recipe follows
  • Christina's Meatballs, recipe follows
  • 1 (10-ounce) box frozen peas
  • 4 (1/8-inch thick) pats butter
  • 4 pieces uncooked prepared brownie dough
  • Special equipment: 4 ovenproof TV dinner trays or 4 (8 by 8-inch) disposable aluminum baking pans; heavy-duty aluminum foil

  • If using a disposable baking pan, fold up several layers of heavy-duty foil to create 2-inch wide strips. Fit the strips into the baking pan to form 1 large and 2 smaller compartments.

  • Spoon 1/4 cup of the Lasagna Roll-Up sauce into the large compartment of each tray. Put 2 roll-ups and 3 meatballs over the sauce in each tray. Spoon remaining sauce over the top and sprinkle with Parmesan.

  • Divide the frozen peas among 1 of the remaining compartments in each tray and top with a pat of butter. Put a piece of brownie dough in each of the remaining compartments. Cover the trays tightly with aluminum foil and freeze until ready to use, up to 3 months.

  • Preheat the oven to 350 degrees F.

  • Let dinners stand at room temperature for 5 minutes. Uncover the brownie compartment and bake dinners until heated through, 35 to 40 minutes. Serve immediately.

Christina's Lasagna Roll-Ups:
  • 8 lasagna noodles

  • 1/2 cup unsalted butter

  • 2 cups prepared marinara sauce

  • 1 teaspoon dried basil

  • 1 cup chopped frozen spinach, defrosted and drained

  • Garlic salt, for seasoning spinach

  • 1 cup ricotta cheese

  • 8 ounces sliced provolone, torn into 1-inch strips

  • 8 ounces prosciutto, cut into small pieces

  • 1/4 cup grated Parmesan

  • Cook the lasagna noodles according to package directions. Drain and pat dry.

  • Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in the marinara sauce and basil and let simmer for 5 minutes.

  • Spread 2 tablespoons of spinach across 1 end of a lasagna noodle, about 1-inch from the edge. Sprinkle with a little garlic salt. Spread 2 tablespoons of ricotta over the spinach. Arrange about 1/8 of the provolone over the spinach and top with 1/8 of the prosciutto. Roll up the noodle around the filling. Repeat with remaining noodles and filling.

  • If making Christina's TV Dinners, proceed according to that recipe. Otherwise, preheat the oven to 350 degrees F. Spread half of the sauce in a shallow baking dish and set the roll-ups on top. Spoon the remaining sauce over the roll-ups and sprinkle with Parmesan. Bake until heated through, about 30 minutes. Serve immediately.

  • Yield: 4 servings

  • Prep time: 30 minutes

  • Cooking time: 30 minutes

  • Difficulty: Easy

  • Nutritional Information:

  • Yield: 4 servings. Per serving:

  • Calories: 1024 calories

  • Carbs: 57 grams

  • Total Fat: 66 grams

  • Saturated Fat: 31 grams

  • Fiber: 6 grams

Christina's Meatballs:
  • 1 egg

  • 1/4 cup milk

  • 2 slices white sandwich bread, crusts removed

  • 8 ounces ground beef

  • 1 teaspoon salt

  • Freshly ground black pepper

  • 1/4 cup seasoned bread crumbs

  • 1/4 cup grated Parmesan

  • 2 tablespoons vegetable oil

  • Preheat the oven to 350 degrees F.

  • In a small mixing bowl, whisk egg and milk together. Tear bread into pieces, add to the egg mixture and let soak for a few minutes.

  • Place beef in a medium mixing bowl. Add egg-bread mixture, salt, and pepper and mix well. Form the mixture into 12 (1-inch) meatballs.

  • In a medium bowl, combine the bread crumbs and Parmesan. Roll the meatballs in the bread crumb mixture to coat evenly.

  • Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook until browned, about 1 minute per side. Transfer to a baking sheet and bake until cooked through, about 15 minutes.

  • Yield: 4 servings

  • Prep time: 20 minutes

  • Cooking time: 15 minutes

  • Nutritional Information:

  • Yield: 4 servings. Per serving:

  • Calories: 308 calories

  • Carbs: 6 grams

  • Total Fat: 26 grams

  • Saturated Fat: 8 grams

  • Fiber: less than 1 gram

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