Christina's TV Dinners

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  • Level: Intermediate
  • Total: 2 hr 5 min
  • Prep: 1 hr
  • Inactive: 15 min
  • Cook: 50 min
  • Yield: 4 servings
  • Nutrition Info
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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

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

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


Special equipment:
4 ovenproof TV dinner trays or 4 (8 by 8-inch) disposable aluminum baking pans heavy-duty aluminum foil
  1. 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.
  2. 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.
  3. 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.
  4. Preheat the oven to 350 degrees F.
  5. 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:

Yield: Fiber: 6 grams
  1. Cook the lasagna noodles according to package directions. Drain and pat dry.
  2. Meanwhile, in a medium saucepan, melt butter over medium heat. Stir in the marinara sauce and basil and let simmer for 5 minutes.
  3. 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.
  4. 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.

Christina's Meatballs:

Yield: Fiber: less than 1 gram
  1. Preheat the oven to 350 degrees F.
  2. 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.
  3. 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.
  4. In a medium bowl, combine the bread crumbs and Parmesan. Roll the meatballs in the bread crumb mixture to coat evenly.
  5. 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.