Vegetable Crumble ...

At our Weight Watchers meeting recently, a member said how she had been regularly making Annette Sym's Vegetable Crumble (Book 5, Pg 28).  I thought I'd give it a go (Wednesday night dinner)...

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Filling:

 3/4 cup carrots, sliced

3/4 cup zucchini, sliced

3/4 cup broccoli, small florets

3/4 cup cauliflower, small florets]

3/4 cup pumpkin, diced

1/3 cup frozen peas - I used green beans

1 onion, diced

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Crumble:

1/4 cup dried breadcrumbs

1/4 cup plain flour

1 Weetbix, crushed

1/2 tablspoon fresh parsley, chopped - I used dried parsley

1 tablespoon skim milk

1 tablespoon Flora Light margarine, melted

1 teaspoon grated Parmesan cheese

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Sauce:

1 sachet 4 cheese sauce - I used Continenal Cheese Sauce

200 mls boiling water

1/4 cup reduced fat grated cheddar cheese

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Cook all vegetables in microwave with half a cup of water on high for 6-8 minutes.  Drain and place vegetables in a small lasagne dish.  

In a small bowl, whisk cheese sauce sachet with boiling water, add grated cheese and mix until cheese is melted.  

Pour sauce over vegetables.

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To make crumble:

In a medium sized bowl, combine all crumbe ingredients, you may need to use your fingers to create the crumble texture.

Sprinkle over the vegetables.

Bake at 180C for about 20 minutes until sauce is bubbling and crumble is browned on top.

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We enjoyed the crumble with grilled lamb chops, a baked potato and some spicy tomato chutney.  A quick and easy meal.  It was delicious!
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Other meals this week included - Monday: Roast lamb and vegetables with left over lamb for Gus to have in sandwiches on Tuesday...
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Tuesday: Chicken Skewers with Satay sauce, rice and tossed salad (I added mango which made it delicious!).  There was enough for Gus to have this for lunch on Wednesday.
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Thursday: Thai green Chicken Curry with rice and I made more Naan Bread.  We both had this for lunch on Friday. So very good!
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Friday: Sundried tomato chicken breasts (from Lenards) with baked potato wedges, light sour cream and a tossed salad.  These chicken breasts were very plump and juicy.
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So we actually had leftovers each day for lunch which makes a change.  I usually buy Gus a salad/meat roll so saved a few $$'s there!
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What's been on the menu at your house?
Cheers - Joolz