FAVORITES MADE HEALTHIER

With dishes as easy and delicious as these, you won't have to sacritice flavor to serve up good-for-you meals

- BY JULIE MILTENBERGER

Mushroom Cannelloni

1 Heat oven to 350°F. Place noodles in 13"x9" baking dish; pour hot tap water halfway up side of dish. Let soak until pliable, about 10 min.; transfer to flat surface in single layer. Pat dry; cover.

2 In 12" nonstick skillet, heat oil over medium-high. Add onion; cook, stirring, until softened, 3–4 min. Add mushrooms, 1⁄2 tsp. salt and 1⁄4 tsp. pepper; cook, stirring, until browned, 5–7 min. Add garlic; cook 30 sec. Let cool; stir in ricotta and 1⁄3 cup Parmesan. Spoon 1 cup sauce into 9" square baking dish. Dividing evenly, spoon filling on one short end of each noodle; roll up. Place in baking dish, seam side down. Spoon remaining sauce over. Cover; bake until noodles are tender, 20 min. Uncover; top with remaining Parmesan.

Per serving: 405 cal. 21g pro. 44g carb. 4g fiber 9g sug. 26mg chol. 822mg sod. 17g total fat 6g sat. fat

Chicken Fried Rice

1 In large nonstick skillet, heat 11⁄2 tsp. oil over medium-high; add eggs, swirling to coat bottom in thin layer. Cook until set, 1–2 min. Transfer to cutting board. Let cool slightly. Roll up; cut into strips, then coarsely chop. Reserve.