Deceptively Delicious - Jessica Seinfeld [25]
Nonstick cooking spray
3 ounces whole-wheat spaghetti or angel hair pasta (or 1 cup leftover cooked pasta)
½ pound lean ground turkey or sirloin
½ cup broccoli puree
1 large egg white
2 tablespoons grated Parmesan
2 cloves garlic, chopped
2 cups bottled tomato sauce
1 cup lowfat (1%) cottage cheese
¼ cup carrot puree
½ teaspoon salt
¼ teaspoon pepper
1 cup shredded part-skim mozzarella
1. Preheat the oven to 350°F. Coat a 9-inch pie plate with cooking spray.
2. Bring a large pot of salted water to a boil, add the pasta, and cook until al dente. Drain in a colander. (Skip this step if you have leftover pasta.)
3. In a small bowl, mix the ground turkey or sirloin with the broccoli puree, egg white, Parmesan, and garlic. Form the mixture into ½-inch balls.
4. In a large bowl, stir the cooked pasta, tomato sauce, cottage cheese, carrot puree, and salt and pepper. Spoon the mixture into the pie plate and smooth the top. Scatter meatballs on top and sprinkle with mozzarella. Bake, uncovered, until the center is firm and the cheese is bubbly, 25 to 30 minutes.
Sascha: This reminds me of pizza, but it’s made with spaghetti.
Julian: The crust is so crunchy!
But I’m Starving!
WHAT TO DO with the kids who wander into the kitchen, hungry for dinner, while you’re still cooking?
About 15 minutes before serving dinner, I put a plate of raw veggies on the table for nibblers and direct hungry children to it (I do the same with berries before breakfast). This way, I’m confident that I’ve addressed their complaint and there’s something healthful to eat if they’re truly hungry (and not just bored). They now happily devour carrots and celery every night. And believe me, this wasn’t always the case! If they eat all the veggies and only nibble at their dinner, that’s fine with me too because I know they’ve gotten a first course of vegetables.
Pasta with Bolognese Sauce
(WITH SWEET POTATO)
This recipe makes twice as much sauce as you need to serve pasta for 4; freeze the rest for another meal. Finely chopped raw sweet potato may be substituted for puree.
Prep: 15 minutes • Total: 45 minutes • Serves 4
1 medium onion, finely chopped
2 cloves garlic, finely chopped
Nonstick cooking spray
1 tablespoon olive oil
3 carrots
1 stalk celery
½ pound lean ground sirloin
½ pound lean ground turkey
½ teaspoon salt
1/8 teaspoon pepper
1 large (26-ounce) can crushed tomatoes
1 (8-ounce) can reduced-fat low-sodium chicken or beef broth
1 tablespoon sugar
½ cup sweet potato puree
2 tablespoons grated Parmesan
1 pound any pasta, preferably whole wheat or whole grain
1. Put the onion and garlic in the food processor and finely chop (or chop by hand).
2. Coat a large nonstick skillet with cooking spray and set it over medium-high heat. When the skillet is hot, add the oil, then the onion and garlic, and cook until the onion begins to soften, 2 to 3 minutes.
3. Meanwhile, put the carrot and celery in the food processor and finely chop; add to the skillet and cook 3 to 4 minutes longer.
4. Increase the heat to high, add the ground meats, and break them into small chunks with a wooden spoon. Add the salt and pepper and cook until the meat begins to brown, 3 to 4 minutes. Add the tomatoes, broth, and sugar. Reduce the heat to low, cover, and simmer, stirring occasionally, for 30 minutes. Stir in the sweet potato puree and Parmesan.
5. Cook the pasta in a large pot of salted boiling water according to package directions until al dente. Drain in a colander, then return the pasta to the pot. Pour the warm sauce over the pasta and toss.
Spaghetti and Meatballs
(WITH BUTTERNUT SQUASH AND CARROT)
Leftover meatballs are great to pack for school lunches. You can finely chop raw butternut squash and carrot if you’re low on purees.
Prep: 20 minutes • Total: 45 minutes • Serves 6
½ pound lean ground turkey
1 cup breadcrumbs
½ cup butternut squash puree
1 clove garlic, minced
1 teaspoon salt
¼ plus 1/8 teaspoon black pepper
Nonstick cooking spray
2 teaspoons olive oil
1 (26-ounce)