Monday, June 28, 2010

Slow Cooker Moussaka

Don't let the fact that this is a Weight Watcher's recipe fool you.  It is delicious, and Kevin even agrees! 

Moussaka from WW Slow Good Super Slow Cooker Cookbook

1 pound egglplant, cut into 1-inch cubes
2 teaspoons olive oil
1 onion, finely chopped
4 garlic cloves, minced
1 1/2 pounds lean ground lamb (we used 1 pound ground beef)
1 14.5 oz can diced tomatoes
1/2 cup read wine or low-sodium beef broth
1 teaspoon cinnamon
1/2 teaspoon ground allspice
1/2 teaspoon salt
1 3/4 cups fat-free milk
3 tablespoons all-purpose flour
1 large egg
1/8 teaspoon ground nutmeg
1/2 cup grated parmesan cheese

1. Spray broiler rack with nonstick spray; preheat broiler. Put eggplant on broiler rack and light spray with nonstick spray. Broil 4 inches from heat, turning occasionally, until lightly browned, about 8 minutes. Transfer to 5- or 6-quart slow cooker.

2. Meanwhile, heat oil in large nonstick skillet over medium-high heat. Add onion and garlic; cook, stirring, until onion is softened, 5-6 minutes. Ad lamb and brown, 5 minutes. Stir in tomatoes, wine, cinnamon, allspice, and salt; bring to boil. Simmer, stirring, until sauce thickens slightly, 10 minutes. Spoon lamb mixture over eggplant. Cover and cook until flavors are blended, 3-4 hours on high or 6-8 hours on low.

3. To make topping, about 1 hour 10 minutes before cooking time is up, whisk milk and flour in small saucepan until smooth. Cook over medium heat, whisking constantly, until mixture boils and thickens, 3 minutes. Remove saucepan from heat. Whisk egg and nutmeg in bowl; stir in about 1/2 cup hot milk mixture. Stir egg mixture into remaining hot milk mixture until blended. Stir in parmesan. Pour topping over eggplant mixture. Cover and cook on high just until topping is set, about 1 hour.

4. Transfer stoneware to rack and let moussaka cool slightly, about 20 minutes. Transfer half of moussaka (about 3 cups) to freezer container and let cool. Cover and freeze up to 2 monhts. Divide remaining 3 cups moussaka among 4 plates. To Reheat: Thaw the moussaka in the refrigerator overnight. Transfer to a microwavable bowl. Cover with wax paper and microwave on High until heated through, 5-6 minutes.

Per Serving (3/4 cup): 251 Cal, 10g Fat, 4g Sat Fat, 0g Trans Fat, 91mg Chol, 412mg Sod, 14g Carb, 2g Fib, 25g Prot, 190mg Calc. WW Points: 5

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