Anti-Aging Resource Center

ANTI-AGING RESOURCE CENTER:

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Anti-Aging Manicotti
Serves 4

This is a nutrient-rich low calorie version of one of our favorite dishes. Notice the unusual addition of the sweet potato. It makes the noodle stuffing rich, and adds valuable Vitamin E to the dish.

A large serving contains 545 calories, with only 10 percent of the calories from fat.

1 med sweet potato
1/2 cup skim ricotta cheese
3 tblsp chives, minced
2 broccoli spears, florets separated
2 carrots, sliced into 1/4" chunks
1/2 cup minced onions
1 stalk celery
12 oz canned stewed tomatoes
12 oz canned tomato purree
3 oz tomato paste
1/2 turkey breast (or tofu of tempeh)
5 shitake mushrooms
2 tblsp wheat germ
1/3 cup oat bran
6 oz whole wheat lasange noodles
3 tblsp parmesan cheese
1/2 cup parsley
2 sheets nori

*This is a Mega-Meal, a low-fat nutrient dense recipe. At least 50% of your Recommended Dietary Allowances are provided within a single serving of this recipe.

Additional ingredients: "Ground" turkey breast is preferable, the tofu is for vegetarians. Get lasagne noodles or manicotti noodles for this recipe. 2 tblsp chopped fresh oregano & basil or 2 tsp dried.

Bake or boil and peel the sweet potato.

Mince garlic, chop the onion, celery. Slice carrots into 1/2 rounds. Separate broccoli florets from stalks. Peel the outer skin from the stalks and chop into 1/4" pieces. Chop mushrooms, chives and parsley.

Spray a large nonstick skillet with olive oil. Over medium heat, stir 2 cloves of garlic until brown. Add onion, celery, carrots, and broccoli stalks. Add 1/4 cup peeled tomatoes. Cook over medium heat until the vegetables are barely soft. Remove from heat and save in a large pot.

Return the skillet to the stove and brown the remaining 2 cloves of garlic. Reduce the heat and add the ground turkey. Stir while the turkey browns, breaking up the clumps. Mix the turkey into the large pot with the vegetables, along with the remaining tomatoes, tomato sauce, tomato paste, and nori.

Spray the skillet with oil and return to heat. Add the soy sauce and shitake mushrooms and stir fry until the mushrooms are soft and chewy. They may even dry-fry for a short time. Add to the vegies and turkey sauce and heat the large pot of vegies, turkey and tomato sauce over a low heat. Add the wheat germ, bran flakes, herbs, and salt and pepper.

Meanwhile, in a separate pot, steam the broccoli florets.

Mash the sweet potato in a food processor. Add the ricotta cheese and blend until very smooth. Mix in the chives and parsley and set aside.

Cook the noodles according to package directions. Drain.

Spoon a small amount of sauce over the bottom of a 8"x8" baking pan. If you are using manicotti noodles, stuff each noodle carefully and arrange into the pan. Stir the broccoli florets into the sauce and pour over the noodles. If you are preparing lasagne, layer half the noodles, all of the filling, the remaining noodles and then spread sauce over all. Sprinkle with parmesan cheese and bake for 30 minutes.

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