Great Frozen Dinner

cooking
Written By Judy Doherty, MPS, PCII

Thumbs up on this frozen dinner for being low in fat and sodium!We recently discovered Celentano Light Cheese Ravioli in our grocer’s freezer. Per serving: 220 calories, 2 g fat, 1 g saturated fat, 0 g trans fat, 25 mg cholesterol, 180 mg sodium. The fat and sodium content are very impressive for a frozen food - and they are easy to prepare and taste delicious - just the ticket for a very busy day. They are not whole grain - but a good choice when you want a frozen dinner. We did use a no-added-saltpasta sauce. They were served with a huge green salad and fresh steamed broccoli.FMI see rosina.com or look in your grocer’s freezer. Many frozen ravioli brands are pretty acceptable with regards to fat and salt - but you have to read the label.

Judy Doherty, MPS, PCII

Judy Doherty, MPS, PCII discovered her love of cooking at her grandmother's side, stirring raisin oatmeal on a Saturday morning. By 15 she had her first food service job. At 18 she was accepted to the Culinary Institute of America, where she graduated second in her class, then went on to the Fachschule Richemont in Switzerland to study pastry arts and baking. A decade with Hyatt Hotels followed before she founded Food and Health Communications with a single conviction: food that is good for you should taste extraordinary.

Judy holds a Master of Professional Studies in Food Business from the Culinary Institute of America, a Bachelor of Science in Culinary Arts from Johnson and Wales University (Summa Cum Laude), two art certificates from UC Berkeley Extension, and the CIA's Pro Chef II certification. She has earned the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year award.

Today she develops every recipe on this site, shoots and styles food through her food photography and motion studio, and publishes nutrition education materials for dietitians, schools, extension offices, and health professionals through nutritioneducationstore.com. She uses the latest nutritional science and Dietary Guidelines to drive her creativity — whether that means a new twist on fajitas or Italian brownies made with toasted nuts and cooked honey. Her mission has never changed: help everyone make food that tastes as good as it is for them.

https://nutritioneducationstore.com
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