weare6travelers
Mouseketeer
- Joined
- Jan 6, 2005
- Messages
- 130
I am so dinner challenged..it seems like I make the same old dinners over and over. I need some ideas. I found this recipe on another board, has anyone tried it, liked or disliked it?? I should be thrilled with making dinner in my house, the kids will always try new dishes and no-one has allergies. We rarely eat any red meat though. Me and DH husband are watching our weight so recipes should be low-fat and heart healthy. Any recipes that you can pass my way would be great. 
vegetable pie-WW
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mama mia vegetable pie
POINTS® | 3
Servings | 6
Ingredients
1 tsp olive oil
1 medium bell pepper(s), chopped
1 small onion(s), chopped
1/2 cup portobello mushroom(s), chopped (about 1 medium mushroom)
12 oz canned tomato sauce
6 oz firm tofu, drained and crumbled
2 cup cooked spaghetti
3/4 cup part-skim mozzarella cheese, shredded
Instructions
Preheat oven to 375ºF.
Heat oil in nonstick skillet over medium-high heat. Add pepper, onion and mushroom; sauté until vegetables are tender, about 5 minutes. Stir in tomato sauce and tofu (be sure to thoroughly drain the tofu before crumbling it up and adding it to the sauce). Bring to a boil. Reduce heat and simmer mixture, uncovered, for 10 minutes.
Meanwhile, coat a 9-inch-deep pie plate with cooking spray. Arrange spaghetti in bottom and up sides of pie plate. Pour tofu mixture over spaghetti; sprinkle with cheese.
Bake for 20 minutes. Let stand 5 minutes before slicing into 6
pieces.
From
Weight Watchers
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vegetable pie-WW
--------------------------------------------------------------------------------
mama mia vegetable pie
POINTS® | 3
Servings | 6
Ingredients
1 tsp olive oil
1 medium bell pepper(s), chopped
1 small onion(s), chopped
1/2 cup portobello mushroom(s), chopped (about 1 medium mushroom)
12 oz canned tomato sauce
6 oz firm tofu, drained and crumbled
2 cup cooked spaghetti
3/4 cup part-skim mozzarella cheese, shredded
Instructions
Preheat oven to 375ºF.
Heat oil in nonstick skillet over medium-high heat. Add pepper, onion and mushroom; sauté until vegetables are tender, about 5 minutes. Stir in tomato sauce and tofu (be sure to thoroughly drain the tofu before crumbling it up and adding it to the sauce). Bring to a boil. Reduce heat and simmer mixture, uncovered, for 10 minutes.
Meanwhile, coat a 9-inch-deep pie plate with cooking spray. Arrange spaghetti in bottom and up sides of pie plate. Pour tofu mixture over spaghetti; sprinkle with cheese.
Bake for 20 minutes. Let stand 5 minutes before slicing into 6
pieces.
From
Weight Watchers
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