Wednesday, January 13, 2010

Another fabulous recipe!!!

I got this recipe from the Weight Watchers magazine for Jen/Feb 2010. Now, I tweaked it to my families tastes, so I will post the original recipe and then what I did to it! Enjoy! If you try it, let me know what you think!!! I definitely give it two thumbs up!!!

Bean, Vegetable and Feta Bake 
(Made the WW way it is 5 points per serving)

8 sun dried tomato halves (not packed in oil)
1 large onion, chopped
1 large red bell pepper, chopped
2 garlic cloves
1 large zucchini, diced
1/4 teaspoon each  salt and red pepper flakes
1 bag of fresh baby spinach
1 can of cannellini beans (white kidney beans) rinsed and drained
1 cup crumbled low-fat feta cheese
2 slices toasted bread, cubed

How I altered the recipe:

4 cocktail tomatoes, halved
1 large onion, chopped
1 large red bell pepper, chopped
2 garlic cloves, minced
1 large zucchini, diced
1/4 teaspoon salt and black pepper
1 bag of fresh baby spinach
1 can cannellini beans (white kidney beans) drained and rinsed
1 cup crumbled feta cheese
2 slices 100% whole wheat bread, toasted and cubed
1/2 chicken breast, skinless and boneless
A dash of garlic powder also


Preheat oven to 375 - spray shallow baking dish (2qt) with nonstick spray.

If using sun dried tomatoes, put tomatoes and enough hot water to cover in bowl. Let stand until tomatoes are softened. 10 minutes. Drain and chop.

If using cocktail tomatoes, just chop and set aside.

If using chicken, cube chicken into small chunks, set aside.

In nonstick pan (I actually used my cast iron frying pan) put 2 tbsp of olive oil and set over medium heat, or you can use nonstick spray. Add onion, bell pepper, garlic, zucchini, salt and pepper, cook, stirring for about 5 minutes - if you are using chicken, add your cubed chicken now and continue cooking till vegetables are crisp tender and chicken is no longer pink.

Add spinach in batches and cook, stirring until each batch is wilted, about 3 minutes in all.

Add beans, 1/2 cup feta and tomatoes. Spoon into baking dish. Top with cubed bread and remaining feta. Bake until hot, about 25 minutes.

This pic I took while the veggies and chicken were cooking - prior to baking it off - I should have taken a picture when it was all done but we dove right in and forgot to do that!

Oh and both kids ate it, so that is a plus! This is definitely a keeper recipe!!!

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