52 Weeks of Proven Recipes for Picky Kids

This is a new book, by Jill McKenzie, that I recently discovered at the library. I figured I would share some of the recipes with you as I decide to try them. The first one I am going to try is:

Easy Skillet Lasagna
3 C. your favorite dried pasta
1 pound lean ground beef
1 26-oz. jar pasta sauce
1 1/2 C. grated mozarella cheese
1/4 C. grated Parmesan cheese

Cook pasta according to package directions; drain.
Meanwhile, cook meat in a medium sized skillet until browned; drain off fat and remove to a bowl or platter. Wipe skillet with a paper towel. Spread half of cooked pasta in skillet. Cover with half of the sauce. Spoon meat over sauce and sprinkle with 1 cup of the mozarella cheese. Top with remaining pasta and sauce. Sprinkle remaining cheese on top. Cook, covered, over medium heat for 5 to 7 minutes. Remove from heat and let stand 1 minute. Serve.

Parmesan Texas Rolls
1 bag frozen Rhodes Texas rolls, white or whole wheat
1 T. parsley flakes
1 1/2 C. grated Parmesan cheese
1 tsp. garlic powder
1/2 C. butter, melted
Place 12 frozen rolls on a plate and microwave on high power for 2 minutes. Repeat with remaining 12 rolls. In a small bowl, combine parsley flakes, Parmesan cheese, and garlic powder. Put melted butter in a separate bowl. Take the pliable but cool rolls and roll them in the butter then the Parmesan mixture. Place rolls on a greased cookie sheet and let rise for 45 minutes to an hour. Bake at 325 degrees for 15 to 20 minutes, until golden brown.