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1 cup Lentils -- washed
1 cup Water
1 cup Onion -- chopped
1 Clove Garlic -- minced
1 teaspoon Oregano
1 teaspoon Thyme
1 teaspoon Basil
1 tablespoon Chopped Parsley
1/2 Carrot -- chopped
1/2 Celery Stalk -- chopped
1 Can Tomatoes -- w/ juice, peeled
I have found that most FF cheeses will melt and become bubbly if you
mist them (or brush lightly, whatever method) with olive oil. I
frequently make broiled tomatoes by slicing them in half, sprinkling
with italian flavored bread crumbs, and placing a slice of Weight
Watchers or Healthy Choice Fat Free Sharp Cheddar on top. Mist with
oil, and broil for 5ish minutes. Wonderful results and a very nice
dinner when you add a mixed greens salad with balsamic vinegar.
I have found I get the same results with my baked lentils. This recipe
is from memory, but I'm pretty close:
Mix the above together and place in a covered casserole dish. Bake
at 375 for 30 minutes. Then add carrot, celery and tomatoes.
Bake another 40 minutes or until lentils are done and have absorbed most
of the liquid. Top with 1 to 1-1/2 cups of shredded cheese (I use Healthy
choice fat free mozzerella misted with olive oil) and sprinkle with
chpped parsley. Return to warm oven until cheese melts.
This makes quite a few servings. I've never measured out how much fat
and calories are in this. It's what I commonly make when going to a
potluck anymore because it's lowfat, healthy, and different from the
standard potato or pasta salad. If you add extra herbs, it almost comes
out tasting like pizza. Oh, if you use regular mozzerella, you
don't need to mist with the oil, and it actually comes out 'okay' if you
dont mist the FF stuff either.
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