Sunday, January 24, 2010

One-Pan Ratatouille

Adapted from Sunset Magazine

Note: aside from all the chopping, this is an easy recipe. You can also chop most of the ingredients ahead (except the eggplant, as it will turn brown).


* 1 tablespoon olive oil
* 1 onion (8 oz.), peeled and diced (1/2 in.)
* 2 cloves garlic, peeled and minced
* 2 cans (14 1/2 oz. each) diced tomatoes
* 8 ounces eggplant, rinsed and diced (1/2 in.)
* About 1/2 teaspoon salt
* About 1/4 teaspoon pepper
* 1 pound red, yellow, and/or orange bell peppers, rinsed, stemmed, seeded, and diced (1/2 in.)
* 8 ounces zucchini, rinsed, ends trimmed, and diced (1/2 in.)
* 8 ounces yellow summer squash, rinsed, ends trimmed, and diced (1/2 in.)
* 3/4 cup chopped fresh basil leaves


1. In a 12-inch frying pan with sides at least 2 inches tall, or a 5- to 6-quart pan, heat 1 tablespoon olive oil over medium-high heat. Add onion and garlic and stir frequently until onion is limp, about 5 minutes.

2. Add tomatoes (with juice), eggplant, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/2 cup water and bring to a simmer (takes up to 10 minutes). Cover, reduce heat, and simmer, stirring occasionally, until eggplant is soft when pierced, about 10 minutes.

3. Stir in bell peppers, zucchini, and yellow squash. Return to a simmer, cover, and cook until squash is tender when pierced, 20-30 minutes longer.

4. Stir in basil. Add more salt and pepper to taste. Serve warm or hot, as preferred

Serves 4

Nutritional Information (3 WW pts per serving, or 2 if served as a side dish)

Calories: 165
Protein: 5.6g
Fat: 4g
Carbohydrate: 28g
Fiber: 6.4g
Sodium: 634mg
Cholesterol: 0.0mg

Monday, January 18, 2010

Corn Frittata

8 eggs, lightly beaten (I used egg whites)
1 tablespoon sliced fresh basil (or 1 teaspoon dried basil)
1 tablespoon olive oil
1 cup frozen whole kernel corn
1/2 cup diced zucchini
3-4 green onions, thinly sliced
3/4 cup chopped roma tomato
1/2 cup shredded cheddar cheese (I used fat-free)

In a medium bowl, combine the eggs and basil; set aside.
Heat the oil in a large oven-proof skillet.
Add the corn, zucchini, and green onions. Cook and stir for 3 minutes
Add tomatoes and cook uncovered over medium heat about 5 additional minutes or until the vegetables are crisp-tender.
Pour the egg mixture over vegetables in skillet and cook over medium heat, 10-15 minutes, until egg mixture is almost set; the surface of the frittata will be moist.
Sprinkle with cheese and place the skillet under broiler 4 to 5 inches from heat.
Broil 1 to 2 minutes or until the top is set and cheese is melted.

Makes 4 servings

By my calculations using egg whites and fat-free cheese, this was about 3 WW points per serving.