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Tonight on Sunday Night Live with Ruth Ann

Tonight I will be prepping these 2 recipes, both can be frozen for later use.
* Spinach & 4 Cheese Manicotti
* Homemade Granola Bars
Please tune in each week at 9:30pm for the Facebook Live on www.facebook.com/EverythingUnscripted . Each week is either prepping meals, a kitchen DIY or household tips.

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Spinach & 4 Cheese Manicotti

INGREDIENTS:
* 6 cups chopped Spinach
* 2 cloves Garlic minced
* 1 tsp Oil (olive oil is what I use)
* 8 ounces shredded Mozzarella Cheese
* 15 ounces Ricotta Cheese
* 4 ounces Cream Cheese
* 1/2 cup shredded Romano or Parmesan cheese
* 2 large Eggs
* 1/2 teaspoon Salt
* 1/2 teaspoon freshly ground Black Pepper
* 1 box (12 to 14 shells) Manicotti Pasta
* 3 1/2 cups Marinara/ Pasta Sauce (about 2 jars)
* 1/2 cup shredded Romano or Parmesan cheese, for topping
INSTRUCTIONS:
1. In skillet, saute oil, garlic and spinach, until spinach is wilted and reduced in size. Remove from heat and let cool 5-10 min. Drain moisture before next step.
2. In a large bowl, mix the spinach, cheeses, eggs, salt and pepper. Stir together until well blended.
3. Place about 1 1/2 cups of marinara sauce in a 9x13-inch pan. Spread it around to cover the bottom.
4. Stuff the uncooked noodles using a small spoon or fork. Place the filled shell into the pan. Continue lining pan with stuffed manicotti, until you run out of space. You should be able to fill 12 to 14 shells with filling. If you run out of room in your pan, you can use an additional pan.
5. Cover the pasta completely with marinara sauce, using about 2 cups of sauce. Sprinkle 1/2 cup Romano/Parmesan on top. Cover with foil and freeze, or back right away.
To Bake: Thaw in fridge (take out in the morning, to bake later in the day, or thaw overnight) Covered with foil, bake 50 minutes at 350 degrees F. Remove foil and bake an additional 10 minutes.

Homemade Granola Bars

INGREDIENTS:
* 6 Tbsp unsalted Butter
* 1/4 cup pure Maple Syrup
* 1/4 cup Honey
* 2 Tbsp Brown Sugar [light or dark]
* 1 + 1/2 tsp Vanilla Extract
* 1/8 tsp Sea Salt, extra to taste
* 2 cups Quick-Cooking or Instant Oats
* 2 cups crispy Rice Cereal
* 1/4 cup Flax Meal
* 3 - 4 Tbsp mini Chocolate Chips

INSTRUCTIONS
1. Line a 9x9 square baking dish with aluminum foil or parchment paper and set aside.
2. Melt your butter in a large saucepan.
3. Once butter is melted, add your maple syrup, honey, brown sugar, vanilla, and sea salt. Stir to mix
4. Turn heat on low and simmer until just bubbling, then whisk and remove from heat.
5. Add the flax, oats, and cereal and stir until the dry ingredients are fully coated and sticking together.
6. Fold in your chocolate chips and then pour into your foil-lined baking dish.
7. Using a spatula, press the mixture until well-compacted.
8. Cover pan with a sheet of foil.
9. Chill in fridge for 1-2 hours, this will help the bars cool and set.
10. Remove from pan and place on a cutting board.
11. Cut into desired size and shapes.
TO STORE:
Place bars in an airtight container with parchment paper between each bar to prevent sticking. Bars will keep up to 5 days. These may be frozen for longer storage. Take out of freezer and put in lunch bag, will be thawed by lunch time.
Watch the blog for a full blog post this week, including recipes, photos and a link to the video demonstrating these recipes.

Kind regards,
Ruth Ann Swansburg
Everything Unscripted

 
 
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