cannelloni
September 3rd, 2009
You might not think you can lose weight while on a eating plan which includes cannelloni but it is feasible. It is fundamental to not eat cannelloni or other high calorie pasta every day but in moderation.
As an example, I allow myself high calorie food one day per week. I eat a healthy diet for 6 days of the week, say 1500 to 1800 calories a day, and then on the 7th day, I eat what I please - within reason of course.
I have been eating this way for the last 2 weeks and it has enabled me to lose 5 kilos. I have not increased my exercise regime or taken any pills or diet food. I have just been careful of what I eat most days of the week and then eat whatever I feel like one day a week.
I also think it is helpful if you have some support when dieting and for that I joined the Biggest Loser club. They have lots of tools to help you monitor your progress and achieve your goals.
On my one day off|non diet day|free day per week, I like|prefer|tend|usually like to eat italian food. I never imagined|thought|believed I could lose 5 kilos while eating italian meals but am very pleased|happy|glad|elated to see it is possible|does work|can work|can happen. If you would like to try|want to try|feel like trying some italian food, I suggest|advise|propose you make cannelloni which is one of my favourite|most admired|most adored|best loved italian recipes.
Cannelloni
Tomato Sauce
4 tablespoons olive oil
1 cup finely chopped onion
4 cups canned tomatoes, coarsely
chopped (reserve liquid)
6 tablespoons tomato paste
2 teaspoons dried basil
2 teaspoons granulated sugar
1 teaspoon salt
Black pepper
Heat oil in a 2- or 3-quart saucepan until a light haze forms over it. Add onion and cook until soft. Add tomatoes with liquid and other remaining ingredients. Reduce heat to very low and simmer for 40 minutes with pan partially covered. Stir occasionally.
Blend tomato mixture in blender and taste for seasoning. Correct if necessary. May be made up to a week before serving and stored in refrigerator. Makes 3 cups.
Meat Filling
2 tablespoons olive oil
1/4 cup finely chopped onion
1 teaspoon minced garlic
1 (10 ounce) package frozen chopped
spinach, thawed, squeezed dry
1 tablespoon butter
1 pound ground round beef
5 tablespoons grated Parmesan cheese
2 tablespoons whipping cream
2 eggs, lightly beaten
1/2 teaspoon oregano
Salt and pepper
Heat oil in skillet. Add onion and garlic. Cook over moderate heat, stirring frequently, for 7 to 8 minutes until soft. Stir in spinach and cook 3 to 4 minutes, stirring constantly. When all the moisture has cooked away, transfer to large mixing bowl. Melt butter in same skillet and lightly brown meat, stirring. Add meat to spinach mixture. Add cheese, cream, eggs and oregano. Mix and season with salt and pepper.
Besciamella
4 tablespoons butter
4 tablespoons flour
1 cup milk
2 cups whipping cream
1 teaspoon salt
1/8 teaspoon white pepper
In a heavy 2- or 3-quart saucepan melt butter over moderate heat. Remove from heat and stir in flour. Add milk and cream all at once, stirring constantly with whisk. When the sauce comes to a boil and is smooth, reduce heat. Simmer, still stirring, for 2 to 3 minutes or until sauce is thick enough to coat the whisk wires heavily. Remove from heat and season with salt and white pepper.
1 (1 pound) box lasagna noodles
4 tablespoons grated Parmesan cheese
2 tablespoons butter, cut into pieces
To assemble cannelloni, cook lasagna until done. Cut each whole lasagne noodles into 3 equal sections. Pour a light film of the tomato sauce into 2 (14 x 10-inch) shallow baking dishes. Place 1 tablespoon of the meat filling on the bottom third of each of the pasta rectangles and roll them up. Lay the cannelloni side by side, seam-side-down, in 1 layer on the tomato sauce. Pour besciamella over cannelloni and spoon the remaining tomato sauce on top. Sprinkle the Parmesan cheese over the assembled cannelloni and dot with butter. Cannelloni may be assembled to this point the day before serving, then refrigerated until time to heat and serve. It may be wrapped and frozen.
When ready to cook, bake cannelloni in 375 degrees F oven uncovered for 20 minutes or until cheese is melted and sauce bubbling.
Variation
Use tufoli or manicotti, cut in half after cooking, for pasta.
For a complete meal, serve with a crisp tossed salad, a loaf of Italian bread and fresh fruit.
Serves 8 to 9.
You can vary|alter|change|adjust|adapt the recipe to make it a little|a little bit|quite a bit healthier or with fewer|less|not so many calories as this can help|aid|assist you to lose 5 kilos quickly|rapidly|easily. It worked|did work|was successful for me and could help|aid|assist you to lose weight too|also|as well%.
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