Free Double Delicious by Jessica Seinfeld Page B

is a great meal to prepare the night before and bake the next day after work.
     
    1 serving = 2 cannelloni
Calories: 510, Carbohydrate: 57 g, Protein: 47 g, Total Fat: 12 g, Saturated Fat: 6 g, Sodium: 850 mg, Fiber: 9 g

Ellen’s Baked Ziti
    Growing up, my mom would prepare this dish at night after my sisters and I went to bed. The next day I would put it in the oven for her so dinner would be ready when she got home from work. Some steamed veggies and an easy salad are great on the side.
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Prep:
20 minutes
     
Total: 45 minutes
     
Yield: Serves 6
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14 ounces whole-wheat ziti
2 cups jarred tomato sauce
½ cup carrot puree
1 cup part-skim ricotta cheese
½ cup cauliflower puree
2 large egg whites
1 cup shredded part-skim mozzarella
2 cloves garlic, finely chopped
¼ teaspoon pepper
¼ cup grated Parmesan
     
1. Preheat the oven to 450°F. Cook the pasta a few minutes less than the package instructions indicate so that it will still be firm when baked. Drain and set aside.
2. Pour the tomato sauce into a medium bowl. Add the carrot puree and mix until well combined.
3. In another small bowl, combine the ricotta, cauliflower puree, egg whites, ½ cup of the mozzarella, garlic, and pepper.
4. Spread about half of the tomato sauce onto the bottom of a glass pan or casserole dish. Then add a layer with half the pasta. Spoon the ricotta mixture on top and cover with the rest of the pasta. Top it off with remaining sauce. Then sprinkle with the Parmesan and remaining mozzarella. Bake for about 30 minutes, until the cheese starts to brown and the filling is hot. Or cover with aluminum foil, refrigerate, and bake the next day.

    Shepherd:
    I love when Grandma Ellen makes this for us.
     
    Calories: 413, Carbohydrate: 66 g, Protein: 22 g, Total Fat: 8.5 g, Saturated Fat: 4.5 g, Sodium: 520 mg, Fiber: 2.5 g

Creamy Whole-Grain Risotto
    Much easier than regular risotto because the creaminess of the puree means it doesn’t require constant stirring. It goes without saying that it’s also much lower in fat and calories.
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Prep: 20 minutes
Total: 1 hour
     
Yield: Serves 8
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2 cups short-grain brown rice
2 tablespoons olive oil
1 large onion, chopped
4 cloves garlic, chopped
2 cups low-fat, reduced-sodium vegetable or chicken broth
1 cup cauliflower puree
1 cup carrot puree
1 sprig fresh basil
½ teaspoon salt
¼ teaspoon pepper
2 tablespoons trans-fat-free soft tub margarine spread
½ cup grated Parmesan
     
1. In a medium saucepan, add the brown rice and 4 cups of water. Bring to a boil. Immediately cover and reduce to a low simmer. Cook until the rice is tender, 40 to 45 minutes. Turn the heat off and let the rice steam with the lid on for 5 minutes. Drain the rice and set aside.
2. Meanwhile, heat the oil in a large skillet over medium-high heat. When the oil is hot, add the onion and garlic. Cook 8 to 10 minutes, stirring occasionally, until the onions begin to soften but not brown. Add the rice, broth, both purees, basil, salt, and pepper. Simmer on low heat for 5 minutes more, until one quarter of the liquid evaporates. Off the heat, stir in the margarine and remove the basil. Sprinkle with Parmesan and serve immediately.
    Calories: 285, Carbohydrate: 44 g, Protein: 7 g, Total Fat: 9 g, Saturated Fat: 2 g, Sodium: 315 mg, Fiber: 4 g

Summer Corn Fritters
    My kids go crazy when I make these, because they make the house smell like french fries.
    Photograph “Orange-Glazed Pork”.
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Prep:
15 minutes
     
Total:
35 minutes
     
Yield:
Serves 12
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1 cup medium-ground yellow cornmeal
½ cup whole-wheat pastry flour
2 teaspoons baking powder
¼ teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
1 cup carrot or cauliflower puree
1 cup low-fat (1%) buttermilk
4 slices low-sodium ham, chopped (about ¾ cup), if desired
½ cup corn kernels, defrosted if frozen, or fresh from 1 ear of corn
2 scallions, white part only, chopped
2 large egg whites
2 tablespoons honey
2 tablespoons