Free Double Delicious by Jessica Seinfeld Page A

Fiber: 16 g

Other Mothers Know Best!

    Sarah, mother of Amanda (5):
    My kids were drinking way too much juice and sweetened drinks. They found water “boring.” Now I freeze fruit juice in ice cube trays and add a few “juice cubes” to seltzer or water for a little sweetness. They love the taste and all the different-colored cubes.
    Deirdre, mother of Nathan (3) and Jeremy (6):
    I refuse to buy those sugar cereals my kids see (and subsequently want!) on TV. Instead, I allow them to add their own sugar to an unsweetened cereal. You’d be surprised at how little sugar is needed to add some sweetness, especially when compared to what goes into those on the supermarket shelves. A half-teaspoonful of sugar sprinkled on top will look and feel like a lot when kids get to spoon it on themselves.

Macaroni and Cheese
    To me, there’s nothing more comforting or universally crowd-pleasing than mac and cheese. It’s a staple at our home year-round, and apparently at many other homes, too. So for all the readers of Deceptively Delicious that asked for another version, here it is!
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QUICK!
Prep:
20 minutes
     
Total: 40 minutes
     
Yield: Serves 8
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1 pound whole-wheat pasta, such as elbows or shells
Nonstick cooking spray
2 tablespoons trans-fat-free soft tub margarine spread
1½ tablespoons flour
2½ cups nonfat (skim) milk
1 cup shredded reduced-fat (2%) cheddar cheese
1 teaspoon salt
½ cup carrot or sweet potato puree
¼ cup whole-wheat breadcrumbs
2 tablespoons grated Parmesan
     
1. Bring a large pot of salted water to a boil. Add the pasta and cook according to package directions until al dente.
2. Preheat the oven to 375°F. Coat a 9 x 12-inch baking dish with cooking spray.
3. Heat the margarine in a heavy-bottomed saucepan. Whisk in the flour to combine. Slowly whisk in milk to prevent lumps from forming. Bring to a boil and cook until the mixture thickens slightly, about 5 minutes. Add the cheddar cheese, salt, and carrot puree. Whisk until smooth. Stir the cheese mixture into the pasta.
4. Transfer to a baking dish. Sprinkle the top with breadcrumbs and Parmesan. Bake until the macaroni and cheese is bubbly and the breadcrumbs begin to brown, 20 minutes.

    Joy:
    No powdered cheese sauce here! This recipe uses reduced-fat cheese, which provides a healthy dose of creamy calcium while cutting out some of the saturated fat.
     
    With carrot puree: Calories: 330, Carbohydrate: 53 g, Protein: 16 g, Total Fat: 7 g, Saturated Fat: 3 g, Sodium: 545 mg, Fiber: 6 g
    With sweet potato puree: Calories: 335, Carbohydrate: 55 g, Protein: 16 g, Total Fat: 7 g, Saturated Fat: 3 g, Sodium: 540 mg, Fiber: 6 g

Chicken Cannelloni
    This quick and delicious meal looks like you spent hours slaving away, when in fact the prep takes no time at all.
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QUICK!
Prep:
20 minutes
     
Total: 50 minutes
     
Yield: Serves 4
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8 whole-wheat lasagna sheets, (4 x 4 inches or 3 x 6 inches)
Nonstick cooking spray
1 pound boneless, skinless chicken breasts, cooked and thinly shredded
¾ cup part-skim ricotta cheese
¾ cup cauliflower puree
¼ cup grated Parmesan
1 teaspoon garlic powder
¼ teaspoon salt
2 cups jarred tomato sauce
1 cup shredded part-skim mozzarella
     
1. Boil and salt the water for lasagna sheets. Cook, drain, and then place the lasagna in a bowl of cool water.
2. Preheat the oven to 350°F. Coat an 9 x 12-inch dish with cooking spray.
3. In a large bowl, mix the chicken, ricotta, cauliflower puree, Parmesan, garlic powder, and salt until the chicken is well coated.
4. Place 1 lasagna sheet on the cutting board. On the edge closest to you, spread out 4 cup of the filling so that it covers one third of the sheet. With your fingertips, roll the lasagna into a tube (lift the edge of the pasta with filling and roll). Transfer seam-side down to the baking dish. Repeat with the remaining sheets. Pour the sauce around the cannelloni but not on top. Sprinkle with mozzarella and bake, uncovered, 25 to 30 minutes.

    Jessica:
    This