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Zone Diet - Zoned Manicotti
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Contributed
by:
Joanie Hamilton
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Ingredients:
- 2 oz
light mozzarella cheese (2P & 3F)
- 4 oz
mozzarella fat free (4P)
- 6 oz
fat free ricotta cheese (3P)
- 2 oz
parmesan (2p & 5F)
- 1/4 c
parsley
- 1 egg
white
- juice
of one lemon
- 1
garlic clove minced
- 1 tsp
oregano
-
pepper and basil to taste
- 2
long eggplants (sliced thin lengthwise)
- 1 tsp
of olive oil (3F)
- 1 jar
of light spaghetti sauce
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Directions:
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Spray a large baking stone or cookie sheet with
non-stick, and lay sliced eggplant in a single layer and
brush with oil, bake until tender usually 10 minutes at
375.
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Meanwhile mix light mozzarella, ricotta, parmesan,
parsley, egg white, lemon, seasonings.
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Spoon some of the sauce in the bottom of a 9x9 baking
dish.
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Spread this on the eggplant and roll up lengthwise.
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Place in the pan then pour remaining sauce over the top
of the eggplant and sprinkle with the light mozzarella.
You can place covered in the refrigerator overnight or
bake immediately at 375 for 25 min. or until heated.
Everyone even the kids love this alternative to pasta
manicotti.
This is 11 protein and 11 fat blocks so I usually try to
make 11 separate "manicotti's".
Check your label for your exact carb and add additional
salad and fruit to make up the rest of your dinner. We
figure the carbs in the other ingredients are negligible,
plus the egg white offsets some.
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