Double Delicious by Jessica Seinfeld Read Free Book Online Page B

the chicken between the 6 pieces of bread and top with mozzarella. Bake until the cheese is melted and edges of the bread are crisp, 5 to 7 minutes. Serve immediately.

    Jerry:
    I love when Jessica does her own take on restaurant meals. This one makes me feel like we’re back in Italy.
     
    Calories: 416, Carbohydrate: 34 g, Protein: 42 g, Total Fat: 11 g, Saturated Fat: 2.5 g, Sodium: 615 mg, Fiber: 3 g

Creamy Chicken
    Every child who eats at my house has at least two helpings of this. They are passionate about it! Serve with pasta or rice.
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QUICK!
Prep:
10 minutes
     
Total:
15 minutes
     
Yield:
Serves 4
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1 pound boneless, skinless chicken breast
¼ teaspoon salt
1½ teaspoons garlic powder
2 tablespoons trans-fat-free soft tub margarine spread
1½ tablespoons whole-wheat flour
1 cup low-fat, reduced-sodium chicken broth
1 cup nonfat (skim) milk
1 cup cauliflower or butternut squash puree
     
1. Wash the chicken and cut into small, 1-inch pieces. Place in a zipper-lock plastic bag. Pour in the salt and garlic powder. Close the bag, then shake and squeeze the bag to spread the spices around.
2. Heat 1 tablespoon of the margarine in a large heavy-bottomed skillet. Add the chicken and lightly brown it, about 2 to 3 minutes. Take the chicken out with a slotted spoon and set aside.
3. Add the remaining tablespoon of margarine to the skillet, then add the flour. Whisk in the chicken broth and stir for approximately 2 minutes, making sure that there are no lumps. When smooth, slowly add the milk.
4. Let mixture cook for 2 minutes, stirring occasionally as it thickens. Then add the chicken back to the pan until it is cooked through, about 4 minutes.
5. Add the puree. Then let the chicken sit off the heat, allowing the sauce to thicken.
    With cauliflower puree: Calories: 222, Carbohydrate: 8 g, Protein: 30 g, Total Fat: 7 g, Saturated Fat: 1 g, Sodium: 445 mg, Fiber: 1.5 g
    With butternut squash puree: Calories: 247, Carbohydrate: 15 g, Protein: 30 g, Total Fat: 7 g, Saturated Fat: 1 g, Sodium: 435 mg, Fiber: 3.5 g

Turkey Meatloaf
    Lots of added vegetables here but no “green stuff” makes this a great option for very picky eaters. The flavor is amazing.
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QUICK!
Prep: 5 minutes
     
Total: 55 minutes
     
Yield: Serves 8
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Nonstick cooking spray
2 pounds lean ground turkey
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon salt
1 / 3 cup whole-wheat breadcrumbs
1 tablespoon Worcestershire sauce
3 large egg whites
½ cup carrot puree
½ cup cauliflower puree
Jarred tomato sauce (optional)
     
1. Preheat the oven to 375°F. Coat a 9 x 5-inch loaf pan with cooking spray. Mix all the ingredients in a large bowl and stir to combine.
2. Press the mixture into the loaf pan. Bake until golden brown and no longer pink in the center, 50 to 55 minutes. Cut into slices and serve.
3. Serve with tomato sauce, if you wish.

    Jessica:
    This recipe gets you out of the kitchen in minutes—leaving time for other chores or activities.

    Joy:
    Using ground turkey (at least 90% lean) in place of fatty ground beef cuts way back on the saturated fat in this meatloaf. Trust me, your kids will not taste the difference.
     
    Calories: 213, Carbohydrate: 8 g, Protein: 26 g, Total Fat: 8 g, Saturated Fat: 2 g, Sodium: 465 mg, Fiber: 1.5 g

Sweet and Sour Meatballs
    This is not just cocktail party food—kids love eating these tasty mini meatballs with toothpicks as a fun meal served with egg noodles and veggies.
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Prep:
35 minutes
     
Total:
35 minutes
     
Yield:
Serves 4
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2 tablespoons olive oil
1 small onion, finely chopped
2 cloves garlic, minced
2 slices soft whole-wheat bread, crust removed, torn in pieces
½ cup nonfat plain yogurt
½ cup broccoli puree
1 large egg
½ pound ground chicken or turkey (at least 90% lean)
½ teaspoon salt
½ teaspoon nutmeg
¼ teaspoon pepper
SAUCE
2 teaspoons olive oil
1 medium onion, chopped
2 teaspoons firmly packed dark brown sugar
½ cup low-fat, reduced-sodium beef broth
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