Looking for healthy and delicious recipes: Dinner

1. Pat’s Cannelloni:

Whole-wheat flour tortillas
Fat-free ricotta cheese
Spaghetti sauce

WHAT TO DO:

Spread a flour tortilla with
fat-free ricotta cheese. Roll it up.
Top with pasta sauce.
Microwave 2 ½ to 3 minutes.

VARIATIONS: add Parmesan to the ricotta, top with shredded low fat mozzarella, top with mushrooms, or add a little cooked lean ground beef to the sauce.

380 calories, 63 fat calories per cannelloni (without added variations)

2)Beef Stir Fry with Rice

Makes 4 servings

2 cups uncooked rice
Sauce ingredients:
¾ cup hot water
½ teaspoon beef bouillon base (or ½ cube)
2 tablespoons reduced sodium soy sauce
2 tablespoons seasoned rice vinegar
1 rounded tablespoon cornstarch
Vegetable oil spray
12 ounces beef sirloin, sliced in thin strips
1 teaspoon sesame oil
½–1 tablespoon fresh ginger root, grated
½–1 tablespoon garlic, minced
1 cup celery, chopped
1 red pepper, sliced
1 cup pea pods
1 can (5 ounces) sliced water chestnuts, drained

How to prepare:Start rice cooking. Combine sauce ingredients in a small bowl. Spray a non-stick skillet or wok with vegetable oil spray and sauté beef strips until barely done. Remove beef and set aside. Measure sesame oil into wok and add ginger and garlic. Add celery and red pepper, cooking 1 minute. Add pea pods and water chestnuts followed by the sauce and beef strips. Cook 1 or 2 minutes longer,
allowing sauce to bubble and thicken. Serve over hot rice.

Nutritional Value: 530 calories, 5 grams fat, 480 milligrams sodium per serving (about 1½ cups stir-fry with 1½ cups rice).

Variations:
Substitute chicken, turkey tenderloin, halibut shrimp, scallops, pork loin, or tofu in place of beef.

Any combination of vegetables will work. Experiment with your favorite veggies. To save time and keep fresh ginger root fresh, chop in food processor and freeze in small container.