By Editors of Good Housekeeping
Pizza, pasta, Parmesan: Italian nutrients is so reliable. yet are you able to consume those meals and shed extra pounds? Yes—with Good Housekeeping's luscious 400-calorie adaptations. They function the flavorful use of healthy veggie and grains, lowfat meats and seafood, and heart-healthy olive oil, all meals that distinguish the Mediterranean vitamin. With such dishes as Veal Parmigiana, Trattoria-Style Shrimp Fettucine, Caramelized Onion and Goat Cheese Panini, you won't even think like you're weight loss diet!
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Additional resources for 400 Calorie Italian: Easy Mix-and-Match Recipes for a Skinnier You! (Good Housekeeping Cookbooks)
Pour in half the batter to make three small pancakes and cook for 1 to 1½ minutes on each side. Remove and keep warm while you cook the remaining pancakes. To serve, place three pancakes on each plate. Spread the cottage cheese mixture over the pancakes, then place a few spinach leaves on top. Stack the smoked salmon on the spinach and season with salt and pepper. Drizzle with a little vincotto or balsamic vinegar, if desired. Play around with the ingredients to suit your own tastes. Other herbs may be used in place of the dill—try basil, 2 large eggs ¼ cup plus 2 tablespoons low-fat ricotta 2 tablespoons finely chopped dill 2 tablespoons low-fat cottage cheese, drained of any excess liquid Good squeeze of lemon juice Flaky sea salt and freshly ground black pepper to taste Olive oil spray 1½ cups baby spinach 4 ounces smoked salmon Vincotto or aged balsamic vinegar, optional 220 calories; 28 g protein; 5 g carb; 11 g fat; 4 g saturated fat; 245 mg cholesterol; 1 g fiber; 1149 mg sodium chives, or 2 teaspoons basil pesto.
Ladle the soup and dumplings into deep bowls and sprinkle with the reserved scallions and red chile, if using. Serve with a crusty low-GI roll or some warm bread, if desired. CHICKEN DUMPLINGS 12 ounces lean ground chicken (or try ground turkey or veal) 2 tablespoons finely chopped scallions ¼ cup finely chopped water chestnuts, optional ½ cup finely chopped flat-leaf parsley 3 tablespoons grated Parmesan ¼ cup ground almonds 2 tablespoons tomato paste 2 tablespoons pear or apple juice concentrate Pinch of table salt 250 calories; 27 g protein; 18 g carb; 8 g fat; 1 g saturated fat; 62 mg cholesterol; 4 g fiber; 370 mg sodium Gently whisk 2 lightly beaten eggs through the soup when the dumplings are ready and cook for another 1 to 2 minutes.
Place the grated zucchini in a colander and squeeze out as much liquid as possible. Heat the oil in a large frying pan over medium-high heat and cook the leek and zucchini for 4 minutes or until the zucchini has softened, stirring constantly. Return the mixture to the colander and remove any excess liquid by pressing with paper towels. Add the bacon to the pan and cook for 1 to 2 minutes. Meanwhile, vigorously whisk together the eggs, dill, salt and pepper, and half the Parmesan. Add the bacon, leek, and zucchini to the egg mixture and stir well.