We Can-nelloni get Tasty and Healthy!

Today was "Cooking for the Week" day.  On the menu?  (1) Honey Mustard marinated Pork Chops, (2) Fruity Meatloaf, (3) Vegetable Beef Barley Soup, and (4) Cannelloni -- all of them fitting into my WW diet.

I recently bought a new cookbook by Canadians Janet and Greta Podleski.  They take everyday recipes and find delicious ways to make them healthier; as well, the book is full of practical weight-loss, anti-aging and healthy-living tips (as well as some of the corniest jokes and puns I've ever read).  I love the girls; and I love what they've done with this "best of" cookbook. (They also have a TV show and a fabulous website.)  This is where my Cannelloni recipe came from today.

Part of my healthy journey is challenging myself to try new foods.  Today I cooked with fennel.  It has a gorgeous licorice smell to it, so I knew I'd like it right away. 

It'll help with my tooting!

Fennel is surprisingly full of nutrients. Aside from being low in calories and fat-free, it's a good source of the B vitamin folate, potassium and even supplies some vitamin C.   It's a rich source of antioxidants, most notably, a good source of a phytochemical called anethole, which has been shown in animal studies to reduce inflammation and even prevent cancer.   The health benefits of fennel include relief from anemia, indigestion, flatulence, constipation, colic, diarrhea, respiratory disorders, menstrual disorders, eye care, etc. Fennel, bearing the scientific name Foeniculum Vulgare Miller, or its essence, is widely used around the world in mouth fresheners, toothpastes, desserts, antacids and in culinary.

We start by drizzling olive oil and balsamic vinegar over chopped tomatoes, red pepper, onion, garlic and fennel and then roast this for 45 minutes.  What an aroma!

Once cooled, simmer this with crushed tomatoes, red pepper flakes, basil leaves and Italian seasoning for 15 minutes; then you puree.  This is your sauce.


The filling for the cannelloni is made up of ricotta cheese, cottage cheese, parmesan, chopped spinach, an egg and seasonings of basil, oregano, pepper and a pinch of nutmeg. 

You lovingly tuck the filling into each cannelloni shell (thanking God the whole time for such things as fennel, balsamic vinegar and ricotta).  I easily filled the whole box of shells - 8 total; and made 2 casserole dishes.  Top with a little shredded cheese and bake.  (I used no-cook cannelloni shells so it was 45 min for mine.) 

How did it taste?  Oh my goodness:  it was divine!  

The filling was cheesy but quite delicate in flavor.  The sauce wasn't thick, but because of all the vegetables, it had texture and substance to it; there was no hint of licorce but it had a slight sweetness and a mellow tomato flavor.  It was a perfect combination!


6 Points Plus for each cannelloni; so with salad and avocado dressing, I'd say I ate 14 points ..... more than I usually eat for dinner but a wonderful meal and well worth saving my day for.