Wednesday, February 11, 2009

Brown Rice Casserole - Mexican Style

This is a vegetarian Weight Watchers recipe that went over very well. I ate the leftovers for days and would just keep adding salsa if it dried out in the fridge at all. Nick added more cilantro to his and Ben added more cheese. Another one of the mammoth portions that you can't believe is actually decently low in points. Overall, very good.

1 spray(s) cooking spray
4 cup(s) cooked brown rice
1 1/4 cup(s) salsa
1 tsp ground cumin
15 oz canned refried beans
10 oz frozen corn kernels, thawed
4 oz canned green chili peppers, mild, diced
1 tbsp chili powder
10 oz chopped frozen spinach, thawed and set to drain in a strainer over a bowl
3/4 cup(s) low-fat shredded cheddar cheese, divided
2 tbsp cilantro, fresh, chopped (optional; for garnish)

1.Preheat oven to 375ºF. Coat a 2-quart baking dish with cooking spray
2. In a large bowl, combine rice, salsa and cumin. Spoon 2 cups of rice mixture into prepared baking dish and spread out to evenly cover bottom of dish.
3. In another large bowl, combine refried beans, corn, chili peppers and chili power. Using a rubber spatula, scrape bean mixture on top of rice layer and smooth out top.
4. Squeeze out any excess water from spinach and then spread on top of bean layer; sprinkle with 6 tablespoons of cheese. Top with remaining rice mixture and smooth out top; sprinkle with remaining cheese.
5. Place casserole on a large rimmed baking sheet to catch any spillage. Bake until heated through and cheese is browned and bubbling, about 30 minutes.

6. Sprinkle with cilantro (if desired), cut into 6 pieces and serve.

Serving size: 1 slice - 6 points

Baked Spaghetti Carbonara

Weight Watchers version of Carbonara. It wasn't too bad but I would definitely add more spices. Also, I don't have a pie pan so I put it in a square baking dish. I don't think it makes a difference. I served it with a side of roasted peppers. Those were friggin' delicious but I accidently spilled too much rosemary on them so that flavor was a little intense.

8 oz uncooked whole-wheat spaghetti
4 slice(s) uncooked turkey bacon, diced
2 medium leek(s), chopped (white parts only)
3 medium garlic clove(s), minced
1 tsp dried oregano
1/2 tsp table salt
1/4 tsp black pepper, freshly chopped
1 1/4 cup(s) fat-free skim milk
1 cup(s) fat-free egg substitute
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 cup(s) grated Parmesan cheese

1.Preheat oven to 375ºF.
2.Cook spaghetti according to package directions (without added oil); drain and transfer to a 9-inch, deep-dish pie plate.
3. Meanwhile, cook bacon in a nonstick skillet over medium-high heat until golden brown, about 3 minutes. Add leeks and garlic; cook 2 minutes. Stir in oregano, salt and pepper; cook 1 minute. Spoon bacon mixture evenly over spaghetti in pie plate.
4. In a medium bowl, whisk together milk, egg substitute, garlic powder and onion powder; pour over spaghetti mixture and sprinkle with cheese.

5. Place pie plate on a baking sheet and bake until filling is set and top is golden brown, about 25 to 30 minutes. Cool slightly before slicing into 6 pieces.

Serving size: 1 slice - 5 points. Veggies - 1 point - just because of the cooking spray

Baked Turkey Chimichangas

This is part of the Weight Watchers Smart Comfort Food Series. I served it with baked cheese and refried bean nachos. Both Ben and Nick loved them. They had a great taste. I couldn't find the Monterey Jack cheese so I ended up using chedder.

2 spray(s) cooking spray
1/2 pound(s) lean ground turkey
16 oz fat-free canned refried beans
1 3/4 cup(s) salsa
4 1/2 oz canned green chili peppers, mild, drained and diced
1 tsp chili powder
3 tbsp scallion(s), thinly sliced
1 cup(s) shredded reduced-fat Monterey Jack cheese
8 large burrito-size wheat flour tortilla(s)
1 cup(s) salsa
1/2 cup(s) fat-free sour cream

1. Preheat oven to 350ºF. Coat a large skillet with cooking spray. Coat a 13- X 9- X 2-inch baking dish with cooking spray.
2. Add turkey to skillet and cook over medium-high heat until lightly browned, about 5 minutes. Drain any excess liquid from pan and then add beans, 1 3/4 cups of salsa, chili peppers, chili powder and scallions. Cook until heated through, about 3 minutes; stir in cheese.
3. Meanwhile, wrap tortillas in foil; warm in oven for 10 minutes.
4. Assemble chimichangas by spooning about 1/2 cup of turkey mixture onto each tortilla; fold in sides and roll up.
5. Place chimichangas, seam-side down, in prepared baking dish. Bake, uncovered, until tortillas are crisp and browned, about 20 minutes. Serve each topped with 2 tablespoons of salsa and 1 tablespoon of sour cream.

Serving size: 1 chimi - 5 points