Ratatouille Bake Weight Watchers Recipes

RATATOUILLE BAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C); spray a 2 1/2-quart baking dish with cooking spray.
• Heat the olive oil in a large skillet over medium heat; cook and stir the garlic, onion, and eggplant with the garlic until the vegetables have begun to soften, about 8 minutes. Stir in the zucchini, bell pepper, tomatoes, basil, parsley, salt, and black pepper; bring the mixture to a boil, stirring frequently. Reduce heat to medium-low and simmer until the vegetables are tender, about 20 minutes.
• Cook the frozen ravioli as directed on the package; drain. Spread the cooked ravioli in a layer into the bottom of the prepared baking dish; spoon the hot vegetables over the ravioli. Sprinkle with the cheese.
• Bake in the preheated oven until the casserole is bubbling and the cheese is melted, about 20 minutes.

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.

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.

MEXICAN POTATO CASSEROLE (WEIGHT WATCHERS)

Steps:

• Preheat oven to 350º.
• Spray a 9x13" pan with nonstick cooking spray, set aside.
• In a large nonstick pan, heat the oil, add the beef, bell peppers and scallions. Cook, stirring as needed, until the beef is browned and the vegetables are softened, 6-8 minutes.
• Add tomatoes, spices and salt, cook, stirring as needed until the flavors are blended, about five minutes.
• Arrange alternate layers of the potatoes and beef mixture in the baking dish. Cover with foil and bake 40 minutes, uncover and sprinkle evenly with the cheese. Bake until the potatoes are cooked through and the cheese is melted, about 10 minutes longer.

BRUSCHETTA CHICKEN BAKE - WEIGHT WATCHERS

Steps:

• Preheat oven to 400.
• Saute chicken with spices, onion and garlic until lightly browned, but not cooked through.
• Place chicken in a casserole dish and sprinkle with cheese.
• In a bowl, mix tomatoes and stuffing mix, until stuffing mix is moistened.
• Spread stuffing and tomato mixture over chicken and cheese.
• Bake for 30 minutes.

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.

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.