MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Stuffed Polenta with Meat Sauce
 Categories: Italian, Low-cal, Main dishes
      Yield: 6 servings

  4 1/2 oz Yellow cornmeal
      2 oz Freshly grated Parmesan
           -cheese
      1 tb PLUS 1 tsp olive oil
      1 c  Chopped onion
      3    Cloves garlic, minced
      8 oz Ground beef, broiled on a
           -rack until rare
      2 c  Drained, crushed canned
           -Italian tomatoes
      2 tb Salt-free tomato paste
      1 ts Dried basil, crushed
    1/2 ts Dried oregano, crushed
    1/4 ts Dried rosemary
    1/4 ts Freshly ground black pepper
      4 oz Part-skim mozzarella cheese,
           -diced

  POLENTA:  In a heavy medium saucepan, bring 3 1/4 cups of water to a
  boil over high heat.  With a large wire whisk, slowly whisk in the
  cornmeal in a steady stream, whisking rapidly and constantly to
  prevent lumps. Reduce the heat to medium-low and cook, stirring
  frequently with a wooden spoon, until very thick, about 15 minutes.
  Remove from the heat and stir in half of the Parmesan cheese.  Coat
  two 9-inch square baking pans with nonstick cooking spray. Spread the
  polenta evenly in the two pans. Place the pans in the freezer for 20
  minutes to chill.
   Heat the oil in a medium saucepan over medium heat. Add the onion and
  garlic; saute for 1 minute.  Cover and let steam 10 minutes, stirring
  occasionally.  Add the cooked ground beef, tomatoes, tomato paste, and
  seasonings.  Bring to a boil.  Reduce heat to medium-low and cook for
  15 minutes.
   Preheat the oven to 450F.  When the polenta has chilled, spread half
  of the meat sauce evenly over one layer in pan. Top with half of the
  mozzarella and half the remaining Parmesan cheese. With your fingers,
  loosen the edges of the polenta in the other pan. Invert the second
  pan over the first so that the drops out into place.. Spread evenly
  with the remaining sauce and sprinkle with the remaining cheeses.
  Bake until hot and bubbly, about 15 minutes. Cut into squares to
  serve.
   Makes four servings
   [ WEIGHT WATCHERS Magazine Low Calorie, Low Cost Menus ]
   Posted by Fred Peters.
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MMMMM----- Recipe via Meal-Master (tm) v8.02

      Title: Spicy Cheese-Stuffed Shells
 Categories: Pastas, Italian, Low-cal
      Yield: 4 servings

      8    Jumbo shells (about 5
           -ounces)
      1    Beaten egg
      1 c  Low-fat cottage cheese,
           -drained
    1/2 c  Grated parmesan cheese
    1/2 c  Shredded part-skim
           -mozzarella chees (2 ounces)
      2 tb Snipped parsley
    1/2 ts Dried oregano, crushed
      1 ds Ground red pepper
     10 oz Can tomatoes with green
           -chillies
      2 ts Cornstarch

  Cook shells for about 18 minutes.  Rinse in cool water; drain well.
  Combine egg, cottage cheese, parmesan cheese, mozzarella,
  parsley,oregano, and red pepper.  Spoon about 1/4 cup into each
  shell; place shells in a 10 x 6 x 2 inch baking dish.

  In a small saucepan combine undrained tomatoes with chilies with
  cornstarch. Cook and stir over medium heat till slightly thickened and
  bubbly.  Cook 2 minutes more. Pour sauce over shells in the baking
  dish. Bake, covered, in a 375 oven about 25 minutes or till heated
  through. Makes 4 servings.

  320 cal/servings (26% from fat), 23 g pro, 35 g carbo., 9 g fat 2 1/2
  meat, 2 bread, 1/2 vegetable, 1/2 fat Source: LowCal Recipes, Better
  Homes and Gardens, 1992

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