Drop-Off Dinners

Homemade No-Knead Wheat Rolls with Cold Cuts and Cheese

Yield: 24 rolls
Active Prep Time: 40 minutes, plus rising and baking time

Package up deli meats, sliced cheese, lettuce, tomatoes, and condiments, and even the pickiest eaters will be satisfied. If you're short on time, pick up some soft rolls at your favorite bakery.

1/4 C. warm water (about 100 F)
1 packet instant yeast (about 2 1/4 tsp.)
1/2 tsp. honey
4 T. softened butter, plus more for the pans
1 1/2 tsp salt
1 C. hot milk
1 egg, beaten
2 C. whole wheat flour
1 1/2 C. all purpose flour

Combine water, yeast, and honey in a small bowl. Let stand for five minutes, or until yeast has dissolved and mixture is rising.
Meanwhile, in a large bowl, combine butter, sugar, and salt. Pour hot milk over the top and stir until butter is melted. Let stand until mixture is lukewar. Add yeast mixture and egg to same large bowl. Stir in both flours, 1 C. at a time to form soft dough; there is no need to knead the dough. Turn dough into a greased bowl, cover with a greased sheet of plastic wrap and refrigerate for at least 2 hours and up to 24 hours.
Coat 24 muffin cups with butter. Divide dough into 24 balls, and place in muffin cups. Let rise in a warm place until doubled, about 2 hours. Bake rolls at 425F until browned, about 20 minutes.


Layered Cheese Ravioli "Lasagna"

Serves: 6-8
Prep Time: 10 minutes

For busy nights, this super-fast lasagna knock-off will be ready to deliver in ten minutes. Include a loaf of French bread and instructions for baking.
*For a meaty version, use purchased tomato and sausage pasta sauce.

2 (24 oz) bottles purchased tomato and basil pasta sauce
1 (27.5 oz) bag of frozen cheese ravioli, unthawed
optional: 1 (10 oz) box frozen spinach, thawed, drained, and chopped fine
2 oz. finely grated parmesan cheese

Coat a 9x13-inch casserol dish with no-stick cooking spray. Pour half of the pasta sauce into dish (about 2 C.). Layer half of the ravioli and half of the spinach, if using.
Repeat with 2 C. sauce, remaining ravioli, remaining spinach, and remaining 2 C. sauce.
Sprinkle top with parmesan cheese.
Top with foil and bake for 40 minutes at 350 F. Remove foil and bake an additional 10 minutes. Let rest for 10 minutes before serving.


Slow Cooker Salsa Verde and Green Chile Stacked Chicken Enchiladas

Serves 4
Prep Time: 15 minutes
Cook Time: 3-6 hours

This southwest classic can be prpeared up to two days in advance. Store the crock pot in the refrigerator and plug it in a few hours before meal time.
*For a veggie version, swap the chicken for 1 C. each roasted red peppers and sliced zucchini.
Drop it off with a bag of tortilla chips and some store bought or homemade salsa!

2 T. cooking oil
5 corn tortillas (5-6 in. diam.)
1 (10 oz) can green enchilada sauce, or 1 1/4 C. green salsa
1/2 C. sour cream
2 C. fully cooked, shredded chicken (use leftover, rotisserie, or canned)
2 C. shredded jack or mozzarella cheese
1 (4 oz) can chopped green chilies

For easy clean-up, brush halfway up inside and bottom of slow cooker with cooking oil. Brush tortillas on both sides with remaining oil; place on sheet of waxed paper briefly.
In a medium bowl, combine green enchilada sauce and sour cream. Place 1/4 C. sour cream mixture into crock pot. Top with tortilla, 1/2 C. chicken, 1/3 C. cheese, 1 T. green chilies, and 1/4 C. sour cream mixture. Repeat process three more times, ending with the last tortilla.
Cover with remaining sauce, chilies, and cheese. Place in refrigerator, uncooked, for up to two days.
Cook on slow cooker setting high for 3 hours or on slow cooker setting low for 6 hours.

*LDS Living, March/April 2009*