Deceptively Delicious - Jessica Seinfeld [28]
3. For the sauce, combine the tomatoes and juice, the onion, and the remaining garlic and Parmesan (¼ cup) in a food processor or blender and process until smooth. Transfer the sauce to a bowl or large measuring cup. Or use jarred sauce and just add Parmesan.
4. In the same blender or food processor, blend the cottage cheese, egg white, and cauliflower puree until smooth; set aside.
5. To assemble the lasagna, spread 1 cup of the tomato sauce over the bottom of the baking dish. Layer about one-third of the noodles on top, covering the sauce completely. Spread the meat filling over them. (If you are going meatless, just add a first layer of cottage cheese.) Cover with another one-third of the noodles and then spread all of the cottage cheese mixture over them. Make another layer with the rest of the noodles and spoon the remaining tomato sauce over the top. Sprinkle evenly with mozzarella.
6. Cover the lasagna with aluminum foil and bake until the cheese has melted and the noodles are cooked through, about 40 minutes. Remove the foil and bake for 10 minutes longer, or until the top is bubbly and browned.
Jessica: This is always a crowd-pleaser, and the no-boil noodles make it simple and easy to prepare
On the Job Training
I GIVE MY KIDS age-appropriate jobs to do around mealtimes, including setting and clearing the table and serving themselves. It’s a more positive way to get them to the dinner table. They like being a part of mealtime, and they come to the table excited to be doing something productive and helpful. Serving themselves makes children feel independent and engaged—they feel that they’re choosing what to eat rather than being forced to eat what they’re served.
Speaking of jobs, I try to make it my kids’ job to pack their own snacks. They love to:
1. Wash and dry fruit and vegetables.
2. Count things out and put them in plastic bags.
3. Fold napkins.
4. Then we put everything on the floor on a towel and they pack it up themselves as best they can.
Grilled Cheese Sandwiches
(WITH SWEET POTATO OR BUTTERNUT SQUASH)
It sure looks like your average American grilled cheese.
Prep: 5 minutes • Total: 15 minutes • Serves 2 • No meat
½ cup shredded reduced-fat Cheddar cheese
½ cup sweet potato or butternut squash puree
1 tablespoon trans-fat-free soft tub margarine spread
¼ teaspoon salt
4 slices whole-wheat bread
Nonstick cooking spray
1 teaspoon olive oil
1. In a medium bowl, mix the cheese, vegetable puree, margarine, and salt. Spread two slices of the bread with the cheese mixture and top with the other two slices.
2. Coat a large nonstick skillet with cooking spray and set it over medium heat. When the skillet is hot, add the oil. Put the sandwiches in the pan and spray the tops with cooking spray. Cook 4 to 5 minutes per side, until the bread is crisp and the filling is melted.
Jerry: Even I can make these.
Julian: Not as good as Mommy.
Avocado Spread
(WITH AVOCADO, OBVIOUSLY)
This is our version of guacamole, which, despite being light green, is somehow still popular at our house.
Prep and serve: 8 minutes • Makes 1½ cups
1 cup avocado puree
½ cup nonfat plain yogurt
1 tablespoon lowfat or reduced-fat mayonnaise
1 tablespoon lemon or lime juice
½ teaspoon salt
1/8 teaspoon garlic powder
In a medium bowl, stir together the avocado puree, yogurt, mayonnaise, lemon or lime juice, salt, and garlic powder with a fork or wooden spoon. If not serving immediately, lay a sheet of plastic wrap directly on the surface and press with your fingers to seal out the air. This will keep the vivid green color from darkening. Refrigerate in an