Dinner Recipe Rehab: Editors' PicksPosted on Oct 15th 2010 12:00PM by That's Fit Editors
With almost no nutritional value, an 800 total calorie count and loads of saturated fat, I have been looking for an alternative fettuccine Alfredo recipe that I can enjoy without the guilt.
I'll be honest; the recipe made more than enough sauce for the lasagna, so I ended up with a lot leftover. The veggie-heavy sauce will be great for other dinners, however, and could even be frozen for another lasagna. But if you're looking to save a little time, you could cut the entire sauce recipe in half with the exception of the garlic and spices.
The recipe also called for 16 ounces of part-skim ricotta cheese, which is sometimes sold in 15-ounce containers. I bought two containers of ricotta, but you could just as easily cut out the 1 ounce. The cheese can be a little hard to spread, in my opinion. Most full-fat recipes call for an egg to make the mixture creamier, but this one didn't even use an egg white, which I would add in the future.
Overall, though, the lasagna was great. Those who aren't used to using reduced-fat cheese won't know the difference, and the whole-wheat noodles hold up to the weight of the sauce and cheese. The vegetables make the lasagna incredibly filling, too. A small slice is all you need. -- Amber Greviskes, Assistant Editor
I'm going to start with a confession: I didn't grow up on fried ravioli, which this recipe makes over. However, I have worked with wonton wrappers before in Asian dishes and I was intrigued to see them substituted for ravioli. The filling was easy to make, and while constructing the ravioli took a little bit of time, it was really easy and would be a great recipe to have the kids help out with in the kitchen. Otherwise, if you're really short on time, they could be made in advance (I put them between layers of wax paper so they didn't stick together).
The mix of cheese and spinach was right on, and they toasted up crunchy and tasty in just a few minutes. I made my own simple tomato sauce with some fresh herbs and extra garlic and served it over the ravioli -- it was delicious!
I'm already dreaming about what I'm going to put in the ravioli next. I think I'm going to bake a butternut squash and puree some with the same cheeses. This easy, fun variation on ravioli is a great dinner served with a big salad or served in a smaller portion as a side dish. -- Katherine Tweed, Articles Editor
I love enchiladas, but between the carb-loaded wrap, gooey cheese and the margarita that usually accompanies them at a restaurant, this dish can turn into a diet disaster fast. That's why I was excited to give Tanya's Recipe Rehab a try at home. Let me tell you -- delicious!
I made a few modifications, but the overall result was moist, juicy chicken covered in a sauce that had all the flavors I want in enchiladas. I further reduced the carbs by skipping the wraps all together and turning this into an "enchilada bowl" and tossed in a little cayenne pepper instead of hot sauce for some heat. My favorite part? Swapping out sour cream for nonfat Greek yogurt. I've been using Greek yogurt for dips and toppings ever since. -- Kimberly Papa, Editor
More Recipe Rehabs:
Healthy Apple Pie