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Off to a Good Start
Healthy Meals for the New Year
By Donna Smith
Place three spinach leaves radiating in star pattern from the center of each plate. (Chill plates before using.) Squeeze out as much of the pickling dressing as possible, and divide the "noodles" among the plates, placing them in the center. Garnish the tops with the sesame seeds and Daikon sprouts, and drizzle the chili oil around the edge of the plates. Serves four.
* Available at Asian markets.
1 tablespoon sherry
2 tablespoons honey
3 cloves of garlic, minced
1 pound skinless, boneless turkey breast tenderloins
Combine the soy sauce, sherry, honey and garlic. Add the tenderloins and stir to coat. Cover and refrigerate at least 30 minutes. Remove from marinade and place on a broiler pan. Cook, turning once, until done, about three minutes per side. Serve with white rice.
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
1 1/2 cups shredded, reduced-fat mozzarella cheese 1 cup low-fat cottage cheese
1 egg white
1 tablespoon grated Parmesan cheese
1 tablespoon Italian seasoning
1 jar (16 ounces) marinara sauce
Cook the shells according to package directions. Rinse under cold water and set aside.
Combine the spinach, mozzarella, cottage cheese, egg white, Parmesan cheese and Italian seasoning. Mix well. Fill each shell with the filling, and place in a 13x9x2-inch baking pan that has been coated with 1 cup of the marinara sauce. Cover the shells with the remaining sauce. Cover with foil and bake at 350 degrees F about 30 minutes. Uncover and bake five minutes more.