Terri and I are ‘back on the wagon’ and have started going back to Weight Watchers meetings. Weight Watchers has a new plan called Simple Start where you eat off of their list of ‘power foods’ for 2 weeks. You don’t track. You just eat off of that list. We did that and are now in our 3rd week. Both of us have lost weight and are back on track. Not tracking. Just on track. I might eventually go back to tracking. After the 2 week Simple Start, you can choose to remain eating from their list of power foods, which is called their Simply Filling plan OR you can start tracking points. You can even alternate days. One day eat Simply Filling foods and the next day track points. Thus, the beauty of Weight Watchers. It truly does give you a lot of freedom to cater to your individual strengths.
This particular recipe, Squash & Tomato Cassoulet, can work for the Weight Watchers Points Plus Plan or their Simply Filling plan. I received this recipe in the mail along with other recipes sent to me by the American Diabetes Association. It came out of their cookbook, The Complete Quick & Hearty Diabetic Cookbook. I do not have Diabetes and I pray I never get it. However, the ADA’s food recommendations are good for anybody who wants to eat healthy.
Here is the very simple Squash & Tomato Cassoulet recipe:
Squash & Tomato Cassoulet – 3 Weight Watchers Points Plus Value
- - 1 Tbsp. olive oil
- - 6 small yellow squash sliced
- - 1 medium onion minced
- - 2 garlic cloves minced
- - 2 Tbsp. chopped parsley
- - Fresh-ground pepper
- - 2 medium tomatoes sliced
- - 1 cup egg substitute
- - 1 cup evaporated fat-free milk
- Preheat the oven to 350 degrees.
- Heat the oil in a large skillet over medium heat. Add squash, onion, and garlic, and saute for 5 minutes. Add parsley and pepper.
- Layer squash mixture and tomatoes in a casserole dish. Combine egg substitute with evaporated milk, blending well and pour over vegetables. Bake for 20 to 25 minutes or until custard is set. Remove from oven, and let cool slightly before serving.
This recipe says to bake for 20 to 25 minutes. BUT, it took mine 50 minutes before it cooked through. Just make sure to keep checking it after the 20 to 25 minutes, as all ovens are different.
It turned out really good. Of course you really need to like squash and tomatoes to like this recipe because that is the bulk of the ingredients.
When I make it again, I will probably add more egg substitute to it to make it more of a frittata type dish. The egg that the recipe calls for was a sufficient amount, but I would have liked the squash to tomato to egg ratio to have been more equal.
But mmmm, it’s very tasty and a great side dish option.
So next time you’re in the mood for something a little bit different, that has some good protein (this recipe has 8 grams of protein per serving) and is still healthy, try out this Squash & Tomato Cassoulet recipe.
You’ll definitely go for seconds!
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