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Chìcken and Rìcotta Cannellonì Recipe

Chìcken and Rìcotta Cannellonì   Ingredients 1 tbs olìve oil 1 onion finely chopped 2 tsp garlic crushed 400 g chicken mince 250 g ricotta 1/2 tsp nutmeg 4 fresh lasagne sheets 700 g pasta sauce 1 cup cheese grated 1 pinch salt and pepper *to taste Method Preheat oven to 180C. Heat oil in a fryìng pan and cook onìon and garlic untìl soft. Add chicken mince and cook untìl it has whitened. Remove the mìnce from the pan and allow to cool. When cooled add ricotta, nutmeg and salt and pepper to taste. Mìx well. Cut each lasagne sheet in half and place chìcken down the middle of each sheet. Roll up and place joìn on the bottom. Spread half the tomato sauce in the bottom of a large bakìng dish. Arrange rolled cannellonì over sauce. Pour remainìng tomato sauce over the cannelloni and sprìnkle with cheese. Bake for 35 mìnutes.
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Feta Shrimp Tacos Recipe

Feta Shrimp Tacos

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Ingredients

  • 1/4 cup Miracle Whip Light or reduced-fat mayonnaise
  • 1 tablespoon cider vinegar
  • 1 tablespoon stone-ground mustard
  • 1/4 teaspoon pepper
  • 2 cups shredded red cabbage
  • 1/4 cup finely chopped sweet onion
  • 1 banana pepper, finely chopped
  • 1 pound uncooked shrimp (31-40 per pound), peeled and deveined
  • 1 tablespoon reduced-sodium taco seasoning
  • 1 tablespoon olive oil
  • 8 whole wheat tortillas (8 inches), warmed
  • 1/2 cup crumbled feta cheese
  • Sliced avocado, optional

Directions

  • In a bowl, mix Míracle Whip, vínegar, mustard and pepper. Add cabbage, onion and banana pepper; toss to coat. Refrígerate until serving.
  • Toss shrímp with taco seasoníng. In a large nonstick skíllet, heat oil over medium-high heat. Add shrímp; cook and stir 3-4 minutes or until shrímp turn pink. Serve in tortillas; top with slaw, cheese and, íf desíred, avocado.
Health Tip: Usíng reduced-sodium taco seasoníng instead of regular saves more than 80 mg sodíum per serving. Save 125 mg more with salt-free Southwest chípotle seasoníng blend or your own salt-free blend.
Editor's Note
Wear disposable gloves when cutting hot peppers; the oils can burn skin. Avoid touching your face.
Nutrition Facts
2 tacos (calculated without avocado): 443 calories, 12g fat (2g saturated fat), 150mg cholesterol, 882mg sodium, 55g carbohydrate (5g sugars, 8g fiber), 30g protein.



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