Janette's Healthy Tv Dinners
Serves: 4
Terence Turner
1 January 1970
Based on User reviews:
45
Spice
51
Sweetness
55
Sourness
37
mins
Prep time (avg)
5.2
Difficulty
Ingredients:
1 cup
Granola (lowfat)1 cup
Ricotta (lowfat)1 tbsp
Kosher Salt1 tsp
Cayenne Pepper1 tsp
Ground Nutmeg (freshly)1 cup
Whole Wheat Bread Crumbs1 tbsp
Parmesan Cheese2 tbsps
Toasted Almond (ground)1 tsp
Garlic Salt1 tbsp
Olive Oil2 large
Onion (chopped)3 large
Garlic (cloves, finely chopped)2 tbsps
Grated Parmesan2 tbsps
Dry Nonfat Milk2 tbsps
Lemon Juice1
SaltDirections:
1
Special equipment: 4 ovenproof TV dinner trays or 4 (8 by 8-inch) disposable aluminum baking pans; heavy-duty aluminum foil 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
Preheat the oven to 350 degrees F
15
Spray a shallow baking dish with the cooking spray and set aside
16
Cook the lasagna noodles according to package directions
17
Drain and pat dry
18
Spread 1 cup of the pasta sauce in the bottom of the prepared baking dish
19
In a small bowl, combine the ricotta, kosher salt, pepper, cayenne, nutmeg, and 1 tablespoon of the Parmesan
20
Spread 2 tablespoons of ricotta mixture across 1 end of a lasagna noodle, about 1-inch from the edge
21
Spoon 2 tablespoons of the ragu over the ricotta and top with 2 tablespoons of spinach
22
Roll up the noodle around the filling
23
Repeat with remaining noodles and filling
24
Place the roll-ups in the prepared pan as you make them
25
Spoon the remaining sauce over the roll-ups and sprinkle with the remaining 5 teaspoons Parmesan
26
Bake until heated through, about 30 minutes
27
Serve immediately
28
Preheat the oven to 350 degrees F
29
Reserve 1/4 cup of the bread crumbs and mix with the Parmesan cheese
30
Set aside
31
Combine all remaining ingredients in a medium bowl
32
Form the mixture into 12 (1-inch) balls
33
Roll the meatballs in the bread crumb/cheese mixture to coat evenly
34
Spray a large nonstick skillet with cooking spray and place over medium heat until hot
35
Add meatballs and cook, turning occasionally, until lightly browned on all sides, about 2 minutes
36
Lightly spray the top with olive oil spray and shake pan to coat the balls
37
Place the pan in the oven and bake for 12 minutes to ensure that the egg is fully cooked Coat a large nonstick skillet with cooking spray, add the olive oil, and place over medium heat until hot
38
Add onions and cook until soft, about 5 minutes
39
Add the garlic and cook, stirring, for 2 minutes more
40
Add the mushrooms and salt and cook, stirring occasionally, until softened and most of the liquid has evaporated, about 15 minutes
41
The salt will help to pull the moisture out of the mushrooms and create a nice, dry texture
42
Stir in Parmesan and dry milk and cook 2 to 3 minutes more
43
Remove from heat and stir in parsley and lemon juice
44
Season with salt and pepper, to taste