Best Fall Vegetable Gratin Low Fat 3 Ww Points Recipes

WEIGHT WATCHERS AU GRATIN POTATOES 3 PTS (LOW-FAT)

Steps:

• Heat oven to 375 degrees.
• Coat a 2-quart baking dish with cooking spray.
• Melt butter in a large frypan over medium heat; add in onion and cook stirring occasionally until onion begins to brown (about 5 minutes).
• Stir in flour, then slowly add in milk.
• Add in potatoes; stir to mix; bring to a boil.
• Stir in 3/4 cup cheese, salt and black pepper.
• Pour mixture into prepared baking dish then spread out.
• Bake for 1 hour uncovered.
• After 1 hour cooking time cover with foil and continue to bake another 20 minutes more.
• Change oven to broil heat.
• Sprinkle the remaining cheese over potatoes and broil 6-inches from heat until the cheese is golden (about 1-2 minutes).
• Cool 5 minutes before serving.

AU GRATIN POTATOES - WEIGHT WATCHERS 4 POINTS RECIPE - (4.6/5)

Steps:

• Preheat oven to 375°F. Coat a 2-quart covered baking dish with cooking spray. Melt butter in a large pot over medium heat. Add onion and cook, stirring occasionally, until onion begins to brown, about 5 minutes. Stir in flour; add milk slowly, stirring. Add potatoes and stir to mix. Bring to a boil. Stir in 3/4 cup of cheese, salt and pepper. Pour mixture into prepared baking dish and level out surface. Bake for 1 hour, uncovered. Cover and bake until potatoes are fork-tender, about 20 minutes more. Change oven temperature to broil. Sprinkle remaining cheese over potatoes. Broil 6 inches from the heating element until the cheese is golden brown, about 1 to 2 minutes. Allow to cool for 5 minutes before slicing into 8 pieces.

ANY FRUIT FAST FAT FREE COBBLER

Steps:

• Combine all of the ingredients except the fruit in a bowl.
• Pour it into an 8x8 pan coated with cooking spray.
• Add the fruit right on top.
• The crust will come up over the fruit and cover it.
• Bake in a 350 degree oven for 40 minutes.

PROVENCAL VEGETABLE GRATIN FROM FOOD NETWORK KITCHENS

Steps:

• Preheat the oven to 375 degrees F.
• Lightly grease a 7 by 11-inch baking dish with olive oil.
• Heat 2 tablespoons of the olive oil in a large skillet over medium low heat.
• Add onions, garlic and 1 teaspoon of the salt.
• Cook, stirring occasionally, for 5 minutes, until completely softened and cooked but not browned.
• Stir in the basil and thyme. Spread on the bottom of the prepared baking dish.
• Toss the sliced vegetables with the remaining olive oil and salt, and pepper.
• With the long side of the baking dish facing you, alternate the sliced vegetables in compact upright rows on top of the onion mixture.
• Cover the dish with aluminum foil and bake until the vegetables are softened, about 30 to 35 minutes.
• Uncover and sprinkle with the Parmesan. Continue baking until cheese begins to brown, about 20 minutes or so. Serve hot or at room temperature.

VEGETABLE GRATIN 3 WAYS RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Make the béchamel sauce: Melt the butter in a large saucepan over medium heat. Add the garlic and sauté for 3 minutes, or until fragrant.
• Add the flour and whisk into the butter. Cook for 3 minutes, or until lightly browned.
• While whisking, pour in the milk and heavy cream. Season with the salt and pepper. Reduce the heat to low and simmer, whisking frequently, until the sauce coats the back of a spoon, about 10 minutes. Remove from the heat and set aside.
• Remove the leaves and stem from the head of the cauliflower and chop into roughly ½-inch (1-cm) florets. Set aside.
• Trim the Brussels sprouts, then thinly slice. Add the sprouts to a 9x13-inch (23x33 cm) baking dish and push to one side, filling about a third of the dish.
• Add the corn to the center third of the baking dish. Add the cauliflower florets to the remaining third of the baking dish.
• Pour the béchamel sauce evenly over the vegetables.
• Top the Brussels sprouts with the Gruyère cheese and bacon bits.
• Top the corn with the cheddar cheese.
• Top the cauliflower with the Parmesan cheese.
• Sprinkle the bread crumbs evenly over the vegetables.
• Cover the dish with foil and bake for 30 minutes, then uncover and bake for 30 minutes more, until the vegetables are tender and the top is golden brown.
• Serve warm.
• Enjoy!

MEDITERRANEAN CHUTNEY - LOW POINTS

Steps:

• Add sugar and vinegar mixture to a good size pot and bring to the boil.
• Add all the vegetables and tomato paste.
• Add herbs and salt.
• Bring to the boil, then reduce heat and simmer for at least half an hour, stirring occasionally to ensure chutney doesn't burn to the bottom.
• If the vegetables haven't cooked down far enough and mixture is getting too'dry' add a little more water.
• Chutney is ready when mixture takes on the consistency of a thick sauce.
• Taste, and season with extra salt if needed.
• Thicken with cornstarch.
• Although mixture is already quite thick, the cornstarch holds the water left in the chutney in suspension and helps to make a more spreadable product.
• Seal in sterilized bottles (should make 2-3 medium size jam jars).