One of the things I've tried to do through my WW journey is to try new foods.....for example I used to hate aubergines and made myself buy one and then find a recipe....I came up with Aubergine Rolls (Recipe here) and now I frequently have a meat free Monday using this recipe...also people kept telling me about lentils and how they were low in sp and very versatile....so I bought some and made falafel (Recipe here)...so that brings me to butter beans....I've always said I LOATHE them....but thats because my mum used to open the tin, warm them up and put them on my plate....hated them. So I decided that I would try and change my mind on these too....good old Google brought me to this recipe (Original Recipe Here) which I tweaked slightly and I really like it....going to try it with different flavours. Hope you try it and like it as much as I did (oh....and hubby loved it too....result!!!)
Lets stay strong guys
Sue
x
Lets stay strong guys
Sue
x
Ingredients
1 small tin of butterbeans
2 tablespoons of Philadelphia soft cheese with Chives
1 slice WW Malted Danish bread
Spray oil
Method
Preheat the oven to 170 deg C fan.
Take about 1/3 of the butterbeans out of the tin into a bowl and mash them down until creamy.
Add the Philadelphia cream cheese and the rest of the beans and mix to combine. Blitz the bread in a food processor until it resembles breadcrumbs. Put the butterbean mix in a small ovenproof dish and top with the breadcrumb mix. Spray the top of the breadcrumb layer with the spray and put into the oven for about 15-20mins until the breadcrumbs have formed a crust and the mix is heated through.
