Moroccan Flatbread Pizzas Can Be Ww Food

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SOUTHWEST VEGETARIAN BAKE - WEIGHT WATCHERS FRIENDLY



Southwest Vegetarian Bake - Weight Watchers Friendly image

Just finished this for supper after making it for the first time. It was warm and comforting with just the right amount of heat. Very filling - didn't even miss the meat! I made and baked in advance and then froze until I was ready to serve it. Yummy! Adapted from the Taste of Home Casseroles, Slow Cooker and Soups. 5.5 points per 1/8 of casserole.

Provided by cookingfor1

Categories     One Dish Meal

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 12

3/4 cup brown rice, uncooked
1 1/2 cups water
15 ounces kidney beans, rinsed
14 ounces diced tomatoes
3 ounces diced green chilies
8 ounces corn, drained
1 cup salsa
1 cup reduced-fat sour cream
2 cups Mexican blend cheese
1/4 teaspoon pepper
1/2 cup onion, chopped
1/2 cup cilantro, chopped

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.

Nutrition Facts : Calories 324.3, Fat 14.9, SaturatedFat 8.8, Cholesterol 46.5, Sodium 869.1, Carbohydrate 35.4, Fiber 5.6, Sugar 7.1, Protein 14.2

BAKED SPAGHETTI (WEIGHT WATCHERS FRIENDLY)



Baked Spaghetti (Weight Watchers Friendly) image

I adapted this from a Light & Tasty cookbook. It was so delicious that I had to put it in the fridge before it was cool just to stop myself from eating it all! For WWers, this works to 6 points per serving. I use Ragu No Sugar Added Tomato & Basil sauce to keep the calorie/fat content as low as possible. Note: WW has changed their points system several times since this is posted, and you should recalculate the points by the current system.

Provided by mandalee65

Categories     Spaghetti

Time 1h15m

Yield 10 serving(s)

Number Of Ingredients 8

12 ounces whole wheat spaghetti
1 lb 96% lean ground beef
1 large onion, chopped
2 garlic cloves, minced
4 cups no-sugar-added spaghetti sauce
4 cups 1% cottage cheese
2 1/2 cups part-skim mozzarella cheese
1/2 cup grated parmesan cheese

Steps:

  • Cook spaghetti according to package directions.
  • In a large skillet, brown beef, onion, and garlic. Drain fat. Add spaghetti sauce and heat through.
  • Meanwhile, combine cottage cheese, 2 cups mozzarella, and 1/4 cup parmesan.
  • In a 9x13 casserole dish sprayed with nonstick cooking spray, layer 1 cup of meat mixture, half the spaghetti, half the cheese, and half the remaining meat mixture. Repeat layers. Dish will be very full.
  • Cover with foil and bake at 375°F for 45 minutes. Uncover and add remaining cheeses. Bake an addition 10 minutes.
  • Allow to stand 10 minutes before serving.

MOROCCAN FLATBREADS



Moroccan Flatbreads image

My family loves these tacos with Middle Eastern seasoning lots of vegetables. Ground turkey or beef may be substituted for the lamb. -Arlene Erlbach, Morton Grove, Illinois

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 6 servings.

Number Of Ingredients 12

1-1/2 pounds ground lamb
1-1/2 cups chopped zucchini
1-1/4 cups medium salsa
2 cups julienned carrots, divided
1/2 cup dried apricots, coarsely chopped
2 tablespoons apricot preserves
1 tablespoon grated lemon zest
1 tablespoon Moroccan seasoning (ras el hanout)
1/2 teaspoon garlic powder
3 naan flatbreads
1/3 cup crumbled feta cheese
2 tablespoons chopped fresh mint

Steps:

  • In a large skillet over medium-high heat, cook lamb 8 minutes or until no longer pink, breaking up into crumbles; drain. Add zucchini, salsa, 1 cup carrots, apricots, preserves, lemon zest, Moroccan seasoning and garlic powder. Cook and stir until heated through and zucchini is crisp-tender, about 7 minutes., Spoon lamb mixture over naan. Top with remaining carrots, feta and mint. Cut into wedges.

Nutrition Facts : Calories 423 calories, Fat 19g fat (8g saturated fat), Cholesterol 81mg cholesterol, Sodium 677mg sodium, Carbohydrate 39g carbohydrate (15g sugars, Fiber 3g fiber), Protein 24g protein.

MOROCCAN FLATBREAD PIZZAS (CAN BE WW)



Moroccan Flatbread Pizzas (Can Be Ww) image

This gorgeous recipe has bright, fresh flavours and looks fantastic. It is also Weight Watchers friendly- the version I made was 11 points per serving, using the leanest ground beef and low fat yoghurt. The last ingredient should read "4 garlic and coriander MINI naan breads" but Recipezaar could not recognise it- these naan breads are about the size of a hand and should be garlic and coriander flavour as plain ones just don't give the same flavour!

Provided by Shuzbud

Categories     Lamb/Sheep

Time 25m

Yield 4 naan mini-pizzas, 2 serving(s)

Number Of Ingredients 9

1 red onion
1 tablespoon fresh parsley leaves
1 lb fresh ground beef or 1 lb fresh ground lamb
2 teaspoons ground cumin
2 tablespoons pine nuts
1 1/2 teaspoons paprika
1 tablespoon fresh lemon juice
1/2 cup plain natural yoghurt (can use Greek)
4 naan bread (garlic and coriander, should not be plain naan breads)

Steps:

  • Preheat the oven to 350°F or 180°C.
  • Finely dice the red onion and finely chop the fresh parsley and set aside.
  • In a non-stick skillet, cook the ground beef or lamb for 2 minutes, mashing it into smaller pieces with a spatula.
  • Add the red onion, cumin, pine nuts, paprika and lemon juice.
  • Cook the beef or lamb mixture until the meat is completely cooked, about 10 minutes.
  • Meanwhile, spread all but 3 tablespoons of the yoghurt onto the four naan breads, as you would spread tomato sauce on a pizza and put in the oven to warm through for 5 minutes.
  • Remove the meat mixture from the heat and stir through the remaining 3 tablespoons of yoghurt.
  • Remove the naan breads from the oven. Share the meat mixture between the naan breads and put back in the oven for 5 minutes (don't leave it in the oven for too long as the meat would dry out and fall apart on the plate).
  • Remove from the oven, scatter with the fresh parsley and serve.

MOROCCAN OLIVE FLATBREAD



Moroccan Olive Flatbread image

Flavorful and crisp, a wonderful accompaniment to many foods. Adapted from Partyline with the Hearty Boys.

Provided by Sharon123

Categories     Breads

Time 40m

Yield 8-10

Number Of Ingredients 14

1/2 teaspoon salt
1/2 teaspoon garlic powder
1/4 teaspoon curry powder
1/4 teaspoon paprika
1/4 teaspoon ground cumin
1 cup flour, plus
1 1/2 tablespoons flour
2 teaspoons sugar
1 teaspoon salt
1/4 teaspoon fresh ground pepper
10 oil-cured olives, pitted and chopped
1 tablespoon olive oil
1/2 cup water
extra virgin olive oil

Steps:

  • Make the spice mixture by mixing all of the seasonings in a small bowl. Set aside.
  • Place the flour, sugar, salt, pepper and olives in a large mixing bowl and stir to combine. Add the olive oil and stir well with a fork. Add the water and continue to stir until a ball forms. Sprinkle a work surface generously with flour and turn the dough out onto the surface. Knead until the dough is velvety smooth, about 2 minutes. Wrap the dough in plastic wrap and refrigerate for at least 1 hour.
  • Preheat the oven to 400°F.
  • Take the dough from the refrigerator and flatten into a disk on a floured surface. Using a rolling pin, roll the dough out as thinly as possible into an oval. Roll the dough onto the pin and transfer it to a baking sheet that has been brushed with olive oil.
  • Brush the dough with olive oil and sprinkle with the spice mixture. Place the pan in the oven until the bread is crisp and deep golden brown, about 20 minutes. Remove from the oven, let cool, and break into pieces. The flatbread can be made up to 2 days in advance, wrapped in plastic wrap, and kept in a dry place. Enjoy!
  • Note: This goes good with Black Olive Mayonnaise!

Nutrition Facts : Calories 82.7, Fat 1.9, SaturatedFat 0.3, Sodium 437.2, Carbohydrate 14.4, Fiber 0.6, Sugar 1.1, Protein 1.8

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