Janette's Healthy TV Dinners Recipe

Directions:

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