WW Recipe

Discussion in 'Your Health & Wellbeing' started by VanWest, Sep 28, 2008.

  1. VanWest

    VanWest 1 baby, 4 step-kids

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    We've made this twice now, once with beef and once with ground turkey..both we're really good...very yummy!!!

    Beef and Vegetable Cheese Casserole
    main meals


    POINTS® Value: 7
    Servings: 6
    Preparation Time: 25 min
    Cooking Time: 45 min
    Level of Difficulty: Moderate

    This warming casserole can be made ahead, tightly wrapped and frozen until needed. Perfect for hectic holiday times!


    Ingredients
    1 sprays cooking spray
    2 medium tomato(es), sliced
    2 medium zucchini, sliced
    12 oz raw lean ground beef
    1 large onion(s), finely chopped
    2 medium garlic clove(s), minced
    1 cup canned tomato sauce
    2 cup fat-free cottage cheese
    1 large egg yolk(s)
    1/2 cup low-fat shredded cheddar cheese
    1 Tbsp parsley, oregano or rosemary, chopped
    1/8 tsp table salt, or to taste
    1/8 tsp black pepper, or to taste
    Instructions
    Preheat oven to 500ºF. Coat a baking sheet with cooking spray and spread tomatoes and zucchini over sheet. Roast vegetables for 10 to 12 minutes.


    Meanhwile, in a large, nonstick skillet, sauté beef, onion and garlic until beef is browned. Stir in tomato sauce and bring to a simmer.


    Spread beef mixture in a large, shallow baking dish (3 quart or 9 X 13-inches) and top with roasted vegetables. Reduce oven temperature to 350ºF.


    Whisk together cottage cheese, egg yolk, cheddar cheese, herbs, salt and pepper in a medium bowl. Spoon over roasted vegetables and smooth with a rubber spatula.


    Bake until very hot and bubbling around edges, about 35 minutes. Cut into six equal pieces and serve immediately. (Note: If preparing casserole in advance and freezing it, make sure to thaw it completely in the refrigerator before baking it. Increase the baking time by 5 to 10 minutes.)
    Notes
    To give this dish an Italian accent, substitute fat-free ricotta cheese for cottage cheese and use 1/4 cup grated Parmesan cheese in place of the cheddar. Sprinkle with 2 tablespoons minced fresh basil just before serving.

    This recipe is part of our Cook Once, Eat All Week series. To learn more about this month's theme: make ahead pasta bakes and casseroles, click here.
     
  2. KarenLV

    KarenLV Well-Known Member

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    hmmm...getting hungry just reading this!
     
  3. fairywings

    fairywings mum to Amy and Angel Ryan

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    sounds quite easy to make, thanks for sharing :)
     

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