Low Calorie Breakfast Puffs - cooking recipe

Ingredients

1 c. plus 2 Tbsp. all-purpose flour
1 tsp. each: ground cinnamon (divided) and double-acting baking powder
1/4 c. granulated sugar, divided
1/4 c. less 1 tsp. margarine
1 egg
1/3 c. skim or nonfat milk
1/2 oz. ground walnuts
1 Tbsp. whipped butter, melted
1 small eggplant (about 12 to 14 oz.), peeled and cut into 1/4-inch slices
1/2 lb. lean ground beef or lamb
1/2 c. chopped onion
1 clove garlic, minced
1 (8 oz.) can tomato sauce
1 Tbsp. margarine
4 tsp. all-purpose flour
1/4 tsp. salt
dash of pepper
3/4 c. skim milk
nonstick spray coating
3 Tbsp. grated Parmesan cheese
4 oz. medium noodles
1 (9 1/4 oz.) can tuna
1 Tbsp. margarine
1/4 c. fine dry bread crumbs
1 (10 oz.) pkg. frozen cut green beans
1 c. sliced mushrooms
1 c. chopped onion
3/4 c. chopped green or sweet red pepper
1/4 c. sliced celery
1 tsp. instant chicken bouillon granules
1 clove garlic, minced
1/2 tsp. dried dill weed
1 1/2 c. skim milk
1 Tbsp. cornstarch
1/2 c. shredded process Swiss cheese
1/4 c. reduced calorie mayonnaise
3/4 lb. fresh green beans, cut into 1-inch pieces *
1/2 c. water
3/4 lb. tiny whole new potatoes, quartered
3 Tbsp. reduced calorie mayonnaise or salad dressing
3 Tbsp. plain low-fat yogurt
2 Tbsp. skim milk
1/2 tsp. onion salt
1/4 tsp. dried dill weed
1 small tomato, coarsely chopped

Preparation

In a 2-quart casserole, combine beans and the water.
Cook, covered, on 100% power (High) for 5 minutes.
Add potatoes.
Cook, covered, on High for 8 to 10 minutes (10 to 12 minutes in low-wattage ovens) or until beans and potatoes are tender, stirring once.
Drain in a colander; set aside.
In the same casserole, stir together mayonnaise or salad dressing, yogurt, milk, onion salt and dill weed.
Stir in beans and potatoes. Cover and chill for 4 hours or until thoroughly chilled.
Stir in chopped tomato.
Makes 6 servings.