Ratatouille Bake Weight Watchers Food

RATATOUILLE BAKE (WEIGHT WATCHERS)

Steps:

• Preheat oven to 375°.
• Heat large pan over medium-high heat, steam-cook eggplant and next 8 ingredients (eggplant through red pepper); sauté 1 minute, or until soft.
• Add rice; sauté 3 minutes. Stir in tomatoes and broth; bring to boil. Add chickpeas; stir well. Spoon rice mixture into a 13 x 9-inch baking dish. Cover and bake at 375° for 40 minutes or until rice is tender.

RATATOUILLE-PASTA GRATINEE

Steps:

• Put eggplant & zucchini into colander, sprinkler with 1 teaspoon salt, and let stand for 30 minutes;Rinse vegetables under running cold water: drain and pat dry with paper towels.
• In skillet heat oil over medium-high heat: add eggplant, zucchini, and onions. Sauté until vegetables are softened, 1 to 2 minutes.
• Add tomatoes with liquid, tomato paste, remaining 1/2 teaspoon salt, oregano, basil, garlic powder and pepper. Stir well.
• Reduce heat to low and continue cooking, stirring occasionally, until vegetables are cooked and flavors are blended; 15 to 20 minutes.
• Add pasta. Put into casserole top with mozzarella cheese. Put it in 350°F oven for about 25 minutes until cheese is melted and bubbly.

BAKED RATATOUILLE

Steps:

• Preheat oven to 350 degrees.
• Heat oil in a heavy, large Dutch oven over medium heat. Add garlic; stir 1 minute.
• Add eggplant, green bell peppers, tomatoes, onion, zucchini and basil. Saute for 5 minutes.
• Cover and simmer until all vegetables are tender, stirring occasionally, about 25 minutes.
• Uncover pot and simmer until juice thickens, stirring occasionally, about 10 minutes.
• Mix in vinegar; season to taste with salt and pepper.
• Spread in 9-inch pie dish.
• Sprinkle with cheese, if desired.
• Bake until heated through, about 20 minutes.

RATATOUILLE BAKE

Steps:

• . Put the oven on Gas 5, 190C, 375°F.
• . Peel and cook the potatoes in salted water. Drain and mash.
• . Stir the basil into the mashed potato along with 1 tablespoon of olive oil. Season with salt and pepper. Stir in enough milk to make a creamy mash.
• . Place the aubergine, courgettes, red peppers, red onions, and garlic in a deep oven-proof dish.
• . Add two tablespoons of olive oil, Italian seasoning and a pinch of salt and toss well.
• . Cook on the top shelf of a pre-heated oven, Gas 7,220C, 425F, for 30 minutes, tossing occasionally. Remove from the oven and stir in the tomatoes.
• . Season with salt and pepper.
• . Reduce the oven temperature to Gas 5,190C, 375°F.
• . Spread the mashed potato carefully on top.
• . Sprinkle with parmesan cheese.
• . Bake in the centre of a pre-heated oven for 30 minutes or until the topping is golden.

WEIGHT WATCHERS POINTS PLUS TACO CASSEROLE

Steps:

• Heat oven to 400. Spray cooking spray on bottom of a 2-quart casserole dish; set aside.
• In a skillet, cook chicken, onion, peppers, and garlic clove until tender. Add seasoning mix and taco sauce; set aside.
• In a medium bowl, combine sour cream and cottage cheese; set aside.
• Place half the broken chips in the bottom of casserole dish. Add meat mixture to cover the chips, then cover the meat with sour cream mixture. Sprinkle with cheese and remaining crushed chips.
• Bake, uncovered, for 30 minutes or until cheese has melted.
• Top with 3/4 cup salsa if desired.

WEIGHT WATCHERS PASTA BAKE AUST. POINTS 6.5

Steps:

• Preheat oven to 180°C.
• Cook pasta in a large saucepan of salted boiling water following packet instructions until almost cooked through, or quite al dente. Drain and set aside.
• Meanwhile, heat oil in a medium saucepan.
• over medium heat. Add garlic and cook, stirring for 2 minutes. Increase heat.
• to high and add beef. Cook, stirring to break up any lumps, for 3-5 minutes.
• or until brown.
• Add oregano, thyme and rosemary. Season to taste with salt and pepper. Add tomatoes and stock and bring to the boil.
• Reduce heat to low and simmer for 5 minutes.
• Spoon a small amount of tomato mixture into bottom of a 3 litre capacity casserole dish (just enough to cover the surface). Top with half of penne. Layer with half of remaining tomato sauce and half of mozzarella cheese. Layer remaining penne on top. Spoon over remaining sauce and mozzarella cheese. Bake in oven until cheese is golden and bubbly, about 30 minutes. Serve with a simple mixed salad tossed with fat-free dressing.

SOUTHWEST VEGETARIAN BAKE - WEIGHT WATCHERS FRIENDLY

Steps:

• In a large saucepan, bring rice and water to a boil. Reduce heat; cover and simmer for 35-40 minutes or until tender.
• In a large bowl, combine the bean, corn, tomatoes, chilies, salsa, sour cream, 1 cup of the cheese, pepper and rice.
• Transfer to a shallow baking dish coated with non-stick spray. Sprinkle with onions and cilantro.
• Bake, uncovered at 350 degrees.
• Remove from oven, sprinkle with remaining cup of cheese and continue baking for another 10 minutes.
• Let stand 10 minutes before serving.
• Note: I didn't have the patience to wait for the rice to cook so I increased the water by 1/2 cup and the rice cooked in the oven.