Vegetarian Moussaka

3 peeled eggplants, cut into 1/2-inch-thick slices (about 2 1/2 pounds)

2 tablespoons extra-virgin olive oil, divided

Cooking spray

2 cups chopped onion

4 garlic cloves, minced

1/2 cup uncooked bulgur

1/4 teaspoon ground allspice

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cloves

2 cups organic vegetable broth

2 teaspoons chopped fresh oregano

1 (14.5-ounce) can no-salt-added diced tomatoes, undrained

1 tablespoon butter

2 tablespoons all-purpose flour

1 cup 1% low-fat milk

2 tablespoons finely grated fresh Romano cheese

1/4 teaspoon salt

1 large egg, lightly beaten

1. Preheat broiler to high.

2. Brush eggplant slices with 1 tablespoon oil. Place half of eggplant on a foil-lined baking sheet coated with cooking spray; broil 5 inches from heat for 5 minutes on each side or until browned. Repeat procedure with remaining eggplant. Set eggplant aside.

3. Heat a large skillet over medium-high heat. Add remaining 1 tablespoon oil to pan; swirl to coat. Add chopped onion to pan; sauté 8 minutes. Add garlic; sauté 1 minute. Add bulgur; cook 3 minutes or until bulgur is lightly toasted, stirring frequently. Add ground allspice, cinnamon, and cloves; cook 1 minute, stirring constantly. Stir in vegetable broth, oregano, and tomatoes. Bring to a boil; reduce heat, and simmer 20 minutes or until thickened, stirring occasionally.

4. Melt butter in a saucepan over medium heat. Add flour; cook 1 minute, stirring constantly with a whisk until well blended. Gradually add milk, stirring constantly with a whisk. Bring to a boil; reduce heat to medium-low, and simmer 5 minutes or until thickened, stirring frequently. Stir in cheese and salt. Remove from heat, and cool slightly. Add egg, stirring well with a whisk.

5. Preheat oven to 350°.

6. Arrange half of eggplant in an 11 x 7-inch glass or ceramic baking dish coated with cooking spray. Spread the bulgur mixture evenly over eggplant; arrange remaining eggplant over bulgur mixture. Top with milk mixture. Bake at 350° for 40 minutes, and remove from oven. Increase oven temperature to 475°. Return dish to oven for 4 minutes or until the top is browned. Let stand for 10 minutes before serving.

http://www.myrecipes.com/recipe/vegetarian-moussaka

Enchilada Casserole

3 tablespoons diced green chiles, divided

1/2 cup salsa

1/4 cup chopped green onions

1/4 cup chopped fresh cilantro

1 (15-ounce) can black beans, rinsed and drained

1 (11-ounce) can corn with red and green peppers, drained

1 (10-ounce) can enchilada sauce

1/2 cup egg substitute

1 (8 1/2 ounce) package corn muffin mix

2 tablespoons chopped bottled roasted red bell peppers

1 1/2 cups (6 ounces) shredded reduced-fat Mexican blend or cheddar cheese

6 tablespoons low-fat sour cream

1 1/2 teaspoons thinly sliced fresh cilantro

1. Place 2 tablespoons green chiles and next 6 ingredients (through enchilada sauce) in a 3 1/2-quart electric slow cooker; stir well. Cover with lid; cook on low-heat setting 4 hours.

2. Combine remaining 1 tablespoon green chiles, egg substitute, muffin mix, and roasted bell peppers in a bowl. Spoon batter evenly over bean mixture in slow cooker. Cover and cook 1 hour or until corn bread is done.

3. Sprinkle cheese over corn bread. Cover and cook 5 minutes or until cheese melts. Top each serving with sour cream; sprinkle with cilantro.

385 calories

Curried Chickpea Salad Sandwiches

Ingredients

1 (15-oz) can chickpeas, drained and rinsed
2 tablespoons mayonnaise
1 tablespoon extra virgin olive oil
1 teaspoon curry powder
1 garlic clove, finely minced
1 teaspoon kosher salt
1 teaspoon pepper
1 teaspoon Dijon mustard
2 ribs celery, chopped
4 green onions, thinly sliced
3/4 cup red grapes, halved lengthwise
1/4 cup sliced almonds
1 Bakery Italian Five-Grain bread loaf
4 red leaf lettuce leaves
1 (4-oz) container alfalfa sprouts
2 red radishes, thinly sliced

Steps

1. Place chickpeas, mayonnaise, olive oil, curry powder, garlic, salt, pepper, and mustard in food processor bowl. Pulse 5-6 times until ingredients are blended and chickpeas break down slightly. Place mixture in large bowl.
2. Stir in celery, onions, grapes, and almonds. Cover and chill at least 30 minutes (or overnight).
3. Slice bread into 8 (1/2-inch thick) slices. Place a lettuce leaf on 4 slices of bread. Top lettuce with chickpea salad, 1/4 cup sprouts, and 3 radish slices. Assemble sandwiches.

http://www.publix.com/aprons-recipes/curried-chickpea-salad-sandwiches