Kidney Bean Moussaka Ww Recipes
KIDNEY BEAN MOUSSAKA ( WW )
This recipe comes from the "Weight Watchers 35 years of favourite recipes" cookbook. It's delicious and filling, and people always ask for the recipe. The flavours develop slowly, so this is a perfect dish for making a day ahead or for freezing. WW scores this as 5 1/2 points per large serving. Cooking notes: For new chefs, thickening cornflour and milk takes a while! Be patient. I never use the peppers due to allergies -- they definitely aren't necessary to make this delicious! In Israel, it's harder to get exact ingredients, so I make it here with a brown bean that's the same consistency of kidneys (don't know what it is, though) and mozzarella cheese. The cheddar's better, but these exchanges are still delicious, so improvise with confidence! Replacing the two tsps of oil used for the pan and for frying veg with Pam olive oil spray will save you a point per serving.
Provided by DenaP
Categories Beans
Time 1h50m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Preheat the oven to 190C / fan oven 170C / 375°F Lightly grease a baking sheet with 1 teaspoon of oil. Place the aubergine (eggplant) slices on the sheet in one layer. Brush the tops of the aubergine slices with 3 teaspoons of oil. Bake in the oven for 20 minutes or until golden.
- Heat the remaining teaspoon of oil in a saucepan then cook the onion, garlic and red pepper for 5 minutes, until softened. Add the tomatoes, tomato puree, beans, cinnamon, wine and seasoning. Bring to the boil then simmer for 10 minutes.
- In a medium-size saucepan, mix the cornflour with a little of the milk to make a paste. Beat in the remaining milk then cook over a moderate heat, stirring frequently, until thickened. Mix in half the cheese, season to taste, then remove the pan from the heat. Allow the sauce to cool slightly then beat in the egg.
- Arrange half of the baked aubergine slices in the base of a shallow, ovenproof casserole dish. Spoon over half of the bean mixture then half of the white sauce. Repeat the layers, finishing with the white sauce. Scatter the remaining cheese over. (My husband made this once, and he didn't pay attention to this step. Instead, he did one thick layer of aubergine, then all the beans, then all the white sauce. It was quite dramatic looking, quite delicious, and that bit easier. You decide.).
- Bake for about 1 hour, until golden and bubbling.
Nutrition Facts : Calories 368.8, Fat 10.1, SaturatedFat 2.8, Cholesterol 61.6, Sodium 287.4, Carbohydrate 47.7, Fiber 11.5, Sugar 9.6, Protein 22.1
BABY GREENS AND GARLICKY WHITE BEAN SALAD
This is a very garlicky salad. A nice fast dinner. A slight adaptation from a recipe in "Weight Watchers Miracle Foods" cookbook. Each serving is 3 points as written. Though I suggest a tad more sauce, which would make the points go up a smidge. Red onion is preferred because of the milder taste. If you like the taste of raw onion, then yellow is fine too. The original recipe called for serving it immediately. I like to let it sit a few minutes so the tastes will meld, but it would not keep for more then an hour or 2. If you don't have baby greens, spinach would be excellent.
Provided by ladypit
Categories Greens
Time 10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Chop the greens finely.
- Mix them, the rinsed and drained beans, and the onion in a bowl.
- In a smaller bowl or shaker combine the vinegar, the oil, and the garlic.
- Add the salt and pepper and mix it all well.
- Add the dressing to the greens and toss it together.
- Let it sit about 5 minutes so the tastes will meld.
Nutrition Facts : Calories 189, Fat 4, SaturatedFat 0.5, Sodium 398.3, Carbohydrate 30, Fiber 11.5, Sugar 1.3, Protein 9
LOW FAT GAZPACHO WITH TWANG!
Yes, there are a ton of gazpacho recipes on th zaar. But this one is slightly different. Very yummy, from "Weight Watchers Miracle Foods" cookbook. As written, each serving (1 cup) is 2 WW points. I used diced tomatoes primavera (with carrots and zucchini) and olive oil infused with garlic. Feel free to use what you have, though. Cooking time is chill time.
Provided by ladypit
Categories Vegetable
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix the first 11 ingredients together in a bowl.
- Check the consistency, adding a tiny bit more vegetable juice if you prefer it thinner.
- Let chill for 30 minutes to 2 hours.
- Ladle 1 cup soup into a bowl and top with 3 croutons.
GOLDEN SQUARES
This recipe comes from my Mom - I don't know where she got it, but I've been making it for 35 years - it's quick, easy and delicious!! A nice change from brownies.
Provided by BakerNurse
Categories Bar Cookie
Time 35m
Yield 16 squares
Number Of Ingredients 4
Steps:
- Mix together graham cracker crumbs, chocolate chips and nuts.
- Blend in condensed milk.
- Pour into an 8x8x2" pan which has been greased and bottom lined with waxed paper and greased again.
- Bake in a preheated 350 degree oven for about 30 minutes or until the top is a golden brown.
- Remove from pan immediately to a wire rack, and remove the waxed paper.
- Cool.
- Cut into 2" squares - makes 16 squares.
GREEN BEAN MOUSSAKA
I found this recipe about 10yrs ago & it's become a favorite. And you can have fun with it by changing it up a bit. I've actually made it more "moussaka like" by making it with chopped & skinned eggplant instead of the green beans, YUMMY!
Provided by Chef Leila
Categories Savory Pies
Time 45m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350.
- Spread the green beans on the bottom of a 8x12 pan.
- Saute the onion & garlic together with the olive oil for 2 minutes. Add the ground beef & brown. Drain fat. Stir in salt, cinnamon, oregano, & tomato sauce.
- Spoon the meat mixture on top of the green beans.
- In a small bowl mix together eggs, cottage cheese, cheddar cheese, olives, & green onions. The olives and/or green onions can be optional. Spread this mixture over the meat mixture.
- Sprinkle with parmesan cheese.
- Bake. When done let cool about 5 minutes before cutting to get good slices.
Nutrition Facts : Calories 379.1, Fat 24.3, SaturatedFat 9.9, Cholesterol 143.9, Sodium 1118.3, Carbohydrate 11.7, Fiber 3.4, Sugar 3.3, Protein 28.9
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