Janette's Healthy TV Dinners

  1. If using a disposable baking pan, fold up several layers of heavy-duty foil to create 2-inch wide strips.
  2. Fit the strips into the baking pan to form 1 large and 2 smaller compartments.
  3. Spoon 1/4 cup of the Lasagna Roll-Up sauce into the large compartment of each tray.
  4. Put 2 roll-ups and 3 "meatballs" over the sauce in each tray.
  5. Spoon remaining sauce over the top and sprinkle with Parmesan.
  6. Divide the frozen peas among 1 of the remaining compartments in each tray and spray a little "butter" over the top.
  7. Put 2 peach halves in the remaining compartment of each tray.
  8. Sprinkle with granola, cloves and cinnamon.
  9. Cover the trays tightly with aluminum foil and freeze until ready to use, up to 3 months.
  10. To cook: Preheat the oven to 350 degrees F.
  11. Let dinners stand at room temperature for 5 minutes.
  12. Bake dinners until heated through, 35 to 40 minutes.
  13. Serve immediately.
  14. 8 whole wheat lasagna noodles, or regular
  15. 2 cups fat-free pasta sauce
  16. 1 cup lowfat ricotta
  17. 1 teaspoon kosher salt
  18. Freshly ground black pepper
  19. 1/8 teaspoon cayenne pepper
  20. 1/8 teaspoon freshly ground nutmeg
  21. 1 tablespoon grated Parmesan, plus 5 teaspoons
  22. 1 cup Portobello Ragu, recipe follows
  23. 1 (10-ounce) box chopped frozen spinach, defrosted and drained
  24. Olive oil flavored cooking spray
  25. Preheat the oven to 350 degrees F. Spray a shallow baking dish with the cooking spray and set aside.
  26. Cook the lasagna noodles according to package directions.
  27. Drain and pat dry.
  28. Spread 1 cup of the pasta sauce in the bottom of the prepared baking dish.
  29. In a small bowl, combine the ricotta, kosher salt, pepper, cayenne, nutmeg, and 1 tablespoon of the Parmesan.
  30. Spread 2 tablespoons of ricotta mixture across 1 end of a lasagna noodle, about 1-inch from the edge.
  31. Spoon 2 tablespoons of the ragu over the ricotta and top with 2 tablespoons of spinach.
  32. Roll up the noodle around the filling.
  33. Repeat with remaining noodles and filling.
  34. Place the roll-ups in the prepared pan as you make them.
  35. Spoon the remaining sauce over the roll-ups and sprinkle with the remaining 5 teaspoons Parmesan.
  36. Bake until heated through, about 30 minutes.
  37. Serve immediately.
  38. Yield: 4 servings
  39. Prep time: 20 minutes
  40. Cooking time: 50 minutes
  41. Difficulty: Easy
  42. Nutritional Information:
  43. Yield: 4 servings.
  44. Per serving:
  45. Calories: 450 calories
  46. Carbs: 71 grams
  47. Total Fat: 10 grams
  48. Saturated Fat: 1 grams
  49. Fiber: 9 grams
  50. 1 cup whole wheat bread crumbs
  51. 1 tablespoon Parmesan cheese
  52. 1 1/2 cups Portobello Ragout, recipe follows
  53. 2 tablespoons ground toasted almonds
  54. 1 egg white
  55. 1 teaspoon garlic salt
  56. Olive oil flavored cooking spray
  57. Preheat the oven to 350 degrees F.
  58. Reserve 1/4 cup of the bread crumbs and mix with the Parmesan cheese.
  59. Set aside.
  60. Combine all remaining ingredients in a medium bowl.
  61. Form the mixture into 12 (1-inch) balls.
  62. Roll the meatballs in the bread crumb/cheese mixture to coat evenly.
  63. Spray a large nonstick skillet with cooking spray and place over medium heat until hot.
  64. Add meatballs and cook, turning occasionally, until lightly browned on all sides, about 2 minutes.
  65. Lightly spray the top with olive oil spray and shake pan to coat the balls.
  66. Place the pan in the oven and bake for 12 minutes to ensure that the egg is fully cooked
  67. Yield: 4 servings
  68. Prep time: 20 minutes
  69. Difficulty: Easy
  70. Nutritional Information:
  71. Yield: 4 servings.
  72. Per serving:
  73. Calories: 230 calories
  74. Carbs: 32 grams
  75. Total Fat: 7 grams
  76. Saturated Fat: 1 grams
  77. Fiber: 4 grams
  78. Nonstick cooking spray
  79. 1 tablespoon olive oil
  80. 2 large onions, chopped
  81. 3 large cloves garlic, finely chopped
  82. 2 pounds portobello mushrooms, chopped and stems removed (about 8 cups)
  83. 1 tablespoon kosher salt
  84. 2 tablespoons grated Parmesan
  85. 2 tablespoons dry nonfat milk
  86. 1/4 cup chopped parsley leaves
  87. 2 tablespoons lemon juice
  88. Salt and freshly ground black pepper
  89. Coat a large nonstick skillet with cooking spray, add the olive oil, and place over medium heat until hot.
  90. Add onions and cook until soft, about 5 minutes.
  91. Add the garlic and cook, stirring, for 2 minutes more.
  92. Add the mushrooms and salt and cook, stirring occasionally, until softened and most of the liquid has evaporated, about 15 minutes.
  93. The salt will help to pull the moisture out of the mushrooms and create a nice, dry texture.
  94. Stir in Parmesan and dry milk and cook 2 to 3 minutes more.
  95. Remove from heat and stir in parsley and lemon juice.
  96. Season with salt and pepper, to taste.
  97. Yield: 2 1/2 cups
  98. Prep time: 15 minutes
  99. Cooking time: 25 minutes
  100. Difficulty: easy

janettes lasagna, janette, frozen peas, butter, peach halves, granola, ground cloves, ground cinnamon, ovenproof

Taken from www.foodnetwork.com/recipes/janettes-healthy-tv-dinners-recipe.html (may not work)

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