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Welcome to Tweaked at Chez Jan de la Dayton....translated to 'tweaked at Jan's house in Dayton'! Sounds fancy, but it's not. If you choose to share a recipe, be kind and give me kudos for it. The pictures are NOT to be taken off this blog unless used in a direct link to this blog. Once upon a time I was a Weight Watchers leader....that chapter is closed. But I still like to eat and bake and don't like the weight that finds its way to me too easily. So I go find delicious-sounding recipes and tweak them. Some recipes, however, just don't turn out right if they're tweaked. I've not posted anything....so far.....that isn't WW friendly. That might change, and I'll warn you if I post something with 'scary' P+ values. For those who don't use substitutions, the ratio for Splenda granulated/sugar is 1:1 and the ratio for egg substitute/eggs is 1/4 cup of egg sub = 1 egg. Now.....let's have some fun in the kitchen!!!

Tuesday, July 10, 2012

Baked Penne Ratatouille

I figured it was time for a recipe for 'real food' instead of a dessert type one.  This is one of those recipe that you can add more of the veggies listed if you wanted to and it wouldn't add PointsPlus™ to it.  We had this for 'dinner' this afternoon along with stuffed peppers (no, I don't measure so I won't be sharing that recipe and I just say the one I had was 5 PointsPlus™).

BAKED PENNE RATATOUILLE
Makes 6 Servings
1 Serving = 6 PointsPlus™


1/2 package (7 oz.) whole grain penne pasta
1 TBSP olive oil
2 cloves garlic, finely chopped
1 cup eggplant cut into 1” pieces
3/4 cup zucchini, sliced
3/4 cup squash, sliced
1/4 tsp salt
1/3 of a 12 oz jar of roasted red bell peppers, drained & chopped
3/4 of a 24 oz. jar of tomato & basil pasta sauce
1 cup fat-free mozzarella cheese
1/4 cup goat cheese crumbles
dried basil (optional)

Heat oven to 350º. Spray an 8x8” (2 quart) baking dish.

Cook & drain pasta according to package, using the minimum cooking time. Return pasta to pot.

While pasta is cooking, heat oil in a skillet over medium-high heat. Add garlic; cook & stir 30 seconds.  Add eggplant, zucchini, squash & salt. Cook @8 minutes until tender, stirring frequently. Add roasted peppers & cook @2 minutes more until heated through.

 
Add vegetables and pasta sauce to the pasta in the pot; mix well. Spoon into the baking dish.


Sprinkle with goat cheese and then mozzarella cheese. If desired, sprinkle with dried basil.


Bake uncovered for @30 minutes or until bubbly and the cheese is melted.


MY SPIN: Abe didn't like the goat cheese, but I did. If you've never had it, it's creamy and slightly tangy but mild. So I guess if I make it again, no goat cheese <sigh>. I would also add more garlic....probably double it. And if you like mushrooms, I think they would be good in this as well.























Now for the 'legal mumbo-jumbo' to keep me out of court!! *** The PointsPlus™ value for this recipe was calculated by me (Jan Gomes) and is not an endorsement or approval of this recipe by Weight Watchers International, Inc., the owner of the PointsPlus™ registered trademark. ***

Later!
Loving Life(time)!
Jan

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