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.

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Judy Doherty, MPS, PCII

Judy’s passion for cooking began with helping her grandmother make raisin oatmeal for breakfast. From there, she earned her first food service job at 15, was accepted to the world-famous Culinary Institute of America at 18 (where she graduated second in her class), and went on to the Fachschule Richemont in Switzerland, where she focused on pastry arts and baking. After a decade in food service for Hyatt Hotels, Judy launched Food and Health Communications to focus on flavor and health. She graduated with Summa Cum Laude distinction from Johnson and Wales University with a BS in Culinary Arts, holds a master’s degree in Food Business from the Culinary Institute of America, two art certificates from UC Berkeley Extension, and runs a food photography & motion studio where her love is creating fun recipes and content.

Judy received The Culinary Institute of America’s Pro Chef II certification, the American Culinary Federation Bronze Medal, Gold Medal, and ACF Chef of the Year. Her enthusiasm for eating nutritiously and deliciously leads her to constantly innovate and use the latest nutritional science and Dietary Guidelines to guide her creativity, from putting new twists on fajitas to adapting Italian brownies to include ingredients like toasted nuts and cooked honey. Judy’s publishing company, Food and Health Communications, is dedicated to her vision that everyone can make food that tastes as good as it is for you.

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