Mashed Sweet Potatoes (made with Greek Yogurt)

Introduction

This is a very healthy, low-cal method for making mashed sweet potatoes, from Weight Watchers

Minutes to Prepare: 5

Minutes to Cook: 20

Number of Servings: 4

Ingredients

2 small sweet potatoes
0.5 cup non-fat Greek yogurt
salt and pepper for taste

Directions

Peel and chop sweet potatoes, place in medium sized sauce-pan and cover with water. Boil until potatoes are soft enough to mash. Drain potatoes, add yogurt, salt, & pepper. You can either mash with potato masher, or for a really good consistency, mix in a food processor.

Source: http://recipes.sparkpeople.com/recipe-detail.asp?recipe=1439597

Moussaka - Classic Greek Moussaka with Eggplant

Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection.

Prep Time: 2 hours

Cook Time: 45 minutes

Total Time: 2 hours, 45 minutes

Ingredients:

• 3-4 eggplants, about 4 lbs. total
• 1 1/2 lbs. ground beef (or lamb)
• 2 large onions, finely diced
• 2 cloves garlic, minced
• 1 cup red wine
• 1/4 tsp. ground allspice 
• 1/2 tsp. ground Cinnamon powder
• 2 tbsp. tomato paste
• Salt and pepper to taste
• 2 cups grated Carrots
• 1 cup grated Kefalotyri or Parmesan cheese
• 
  
• Bechamel Sauce:
• 1 cup salted butter (2 sticks)
• 1 cup flour
• 4 cups milk, warmed
• 2 cups water, warmed
• Pinch of ground nutmeg

Preparation:

Prep the Vegetables:

Preheat the oven to 400 degrees.

Slice the eggplant in to 1/2 inch slices (length wise). Line baking tray with aluminum foil and lightly grease. Place the eggplants on baking stray and sprinkle some salt & olive oil and bake at 400 degrees for 15 - 20 minutes until the top is golden brown.

When eggplant is finished cooking, lower the oven temperature to 350 degrees.

Make the Meat Filling:

In a large sauté pan, brown the ground beef (or lamb) until the pink color disappears. Add onion and sauté until translucent, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.

Add wine to pan and allow it to simmer and reduce a bit before adding cinnamon, allspice, tomato paste and carrot. Allow the sauce to simmer uncovered for approximately 15 minutes so that excess liquid can evaporate. Season to taste with salt and pepper (I use crushed red chilly flakes).

Make the Béchamel Sauce:

Melt butter over low heat. Using a whisk, add flour to melted butter whisking continuously to make a smooth paste. Allow the flour to cook for a minute but do not allow it to brown.

Add warmed milk & water to mixture in a steady stream, whisking continuously.

Simmer over low heat until it thickens a bit but does not boil.

Remove from heat, and stir in pinch of nutmeg. Return to heat and stir until sauce thickens.

Assemble the Moussaka:

Lightly grease a large deep baking pan (lasagna pan). Leaving a 1/4 inch space around the edges of the pan, place a layer of eggplant slices.

Add 1/2 of the meat sauce on top of eggplant layer and sprinkle with 1/4 of the grated cheese. Top with another layer of eggplant slices and add remaining meat sauce on top of eggplant layer and sprinkle once again with 1/4 of the grated cheese.

Pour the béchamel sauce over the eggplant and be sure to allow sauce to fill the sides and corners of the pan. Smooth the béchamel on top with a spatula and sprinkle with remaining grated cheese. Bake in a 350-degree oven for 45 minutes or until béchamel sauce is a nice golden brown color. Allow to cool for 15 – 20 minutes before slicing and serving.

You can make this dish ahead up until the béchamel sauce and refrigerate. Make the béchamel sauce right before you intend to bake it.