Moussaka Stack 21 Day Wonder Diet Day 16 Recipes

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MOUSSAKA STACK (21 DAY WONDER DIET: DAY 16)



Moussaka Stack (21 Day Wonder Diet: Day 16) image

This is Day 16: Dinner on the 21 Day Wonder diet. This is my absolute favourite dish on this diet! Moussaka is one of my favourite dishes of all time, and I was thinking the "diet" version would be a major let-down...Not so! The flavours are all there, and it satisfied the craving I was having for some good Greek food! You can use baby spinach instead of rocket, if you want.

Provided by Sara 76

Categories     Vegetable

Time 30m

Yield 2 serving(s)

Number Of Ingredients 16

1 small brown onion, chopped finely
1 garlic clove, crushed
1 tablespoon beef stock
170 g lean ground beef
2 small tomatoes, chopped coarsely
1/4 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
1/2 cup beef stock, extra
2 tablespoons flat leaf parsley, chopped coarsely
2 tablespoons fresh basil, chopped coarsely
1 medium eggplant
1 small red capsicum, quartered
1/4 cup skim-milk natural yogurt
2 teaspoons lemon rind, finely grated
1 tablespoon lemon juice
20 g baby rocket

Steps:

  • Cook onion, garlic and beef stock in a medium frying pan until onion softens. Add beef, tomato and spices; cook, stirring, until beef is browned. Add extra stock; bring to the boil. Reduce heat; simmer, uncovered, about 5 minutes or until liquid is absorbed. Remove from heat, stir in herbs.
  • Meanwhile, slice eggplant lengthways into 6 slices; discard the 2 outside pieces. Cook eggplant and capsicum on heated grill plate until browned and tender.
  • Combine yogurt, rind, and juice in a small jug.
  • Stack beef mixture, eggplant, capsicum and rocket on plates; drizzle with the yogurt mixture.

CAESAR SALAD (21 DAY WONDER DIET: DAY 16)



Caesar Salad (21 Day Wonder Diet: Day 16) image

This is Day 16: Lunch, on the 21 Day Wonder Diet. This is such a delicious salad! You can toast the bread in a toaster to save time if you want to. Make sure you drain the anchovy well on absorbant paper. This lunch is to be followed by an afternoon snack of 1 medium orange.

Provided by Sara 76

Categories     Lunch/Snacks

Time 15m

Yield 2 serving(s)

Number Of Ingredients 8

2 slices rye bread
2 slices prosciutto
1/4 cup skim-milk natural yogurt
1 tablespoon lemon juice
1 anchovy fillet, well drained and chopped finely
1 teaspoon Dijon mustard
2 baby cos lettuce, trimmed with leaves separated
1 egg, hard-boiled and sliced thinly

Steps:

  • Preheat oven to 180°C.
  • Remove crusts from bread, cut bread into small squares. Place on oven tray; toast about 5 minutes.
  • Meanwhile, cook prosciutto in medium heated frying pan until crisp. Chop coarsely.
  • Combine yogurt, juice, anchovy and mustard in medium bowl. Add lettuce; toss to combine.
  • Serve lettuce mixture topped with toast, prosciutto and egg.

Nutrition Facts : Calories 252.5, Fat 6.7, SaturatedFat 1.9, Cholesterol 111.4, Sodium 411.8, Carbohydrate 38.5, Fiber 15.1, Sugar 10.6, Protein 15.3

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