(nutritional values are listed where possible)
Recipe By : Stephanie
Servings: 8
8 portabella mushrooms
1 onion -- chopped
1 package mushrooms -- chopped
1 tablespoon garlic -- chopped
1 package chopped spinach -- thawed and drained
1/2 cup grated parmesan cheese
1/4 cup bread crumbs
1 tablespoon olive oil
1 tablespoon white vinegar
pinch sugar
Saut� the mushrooms, onions, garlic and spinach until tender. Add the olive oil, vinegar and sugar. Stir in breadcrumbs, and then add the cheese. Stir well and remove from heat.
Lay the mushrooms belly up in a baking pan, and cover each with a large scoop of the mixture. Gently form the mixture so that it covers the complete underside and stem of the mushroom.
Put the mushrooms into the refrigerator for approximately 20 minutes to set.
Heat the oven to 350, and cover the baking dish with foil. Cook for about 15 minutes, then remove foil and bake until mushrooms are tender and juicy.
NOTES: These are very ample and will make a good meatless entree or a fantastic side with steak or chicken.
Each mushroom equals 1 serving. Each serving is 2 units.
Submitted by: Steph:0) from the author of the Moosewood Cookbooks
Servings : 8
1/2 pound green beans -- fresh
5 tablespoons lemon juice
2 large garlic cloves -- crushed
1/2 cup olive oil
1 tablespoon red wine vinegar
1/2 teaspoon tarragon -- crushed
1/2 teaspoon dried dill weed
1/2 teaspoon salt -- more to taste
ground black pepper -- to taste
2 teaspoons prepared mustard -- dark or Dijon
1/2 cup parsley -- freshly chopped
1/3 cup Swiss cheese -- cubed
1/2 cup green olive -- chopped
1/2 cup yellow peppers -- thinly sliced
1/4 cup slivered almonds -- toasted
Steam the beans until tender. Remove from heat and rinse in cold water.
Combine the vinegar, tarragon, dill, salt, pepper, mustard and parsley to make the dressing.
In a large bowl, combine the dressing and the beans. Add the Swiss cheese and toss until well coated.
Cover bowl and allow to marinate for 2-3 hours, stirring mixture once an hour.
Add the olives and peppers. Mix well, cover, and chill at least 5 hours.
Serve topped with almonds.
NOTES : We were served this without the cheese and almonds, and it was delicious!!
This originates from a cookbook by the author of the Moosewood cookbooks.
It would be a great cold salad to take to picnics or potlucks.
As written, per serving is 5 WW points, but without the cheese and almonds, it is only 3 WW points per serving. (reduce the oil for less)
shared by Steph
Can be skewered or cooked straight on the grill.
veggies of your choice cut into large chunks, but no thicker than 1/2"
(eggplant, portobella mushrooms or regular white, zucchini, peppers, onions, etc.)
1/4 cup red wine vinegar
a few tablespoons of vegetable oil
Mrs. Dash -- original flavor
Place ingredients in a bowl, mix and allow veggies to marinate for at least 15 minutes. You can remove the veggies at this time and add chicken to the marinade (but never the raw chicken with the veggies and do not use the marinade again once the chicken has touched it). Grill for about 10-12 minutes total, flipping half-way through. Delicious as a side dish, over rice or even cold in a wrap!
shared by Steph
"The one I call "kid fried rice" was taught to us in Sunday School 25 years ago (not sure why, exactly...), and I still get a comfort food hankering for it every now and then. My toddler loves it! And the shrimp version is an adult version -- a nice, light take on the chinese standard. It uses no oil so it's much healthier."
*Shrimp Fried Rice $upper $aver
2 cups cooked rice
1 cup cooked shrimp, cut into small pieces (or use 1 can salad shrimp)
� cup frozen green peas, cooked
1 egg, scrambled and chopped into tiny pieces
1 green onion, chopped
1 tbsp margarine
In frying pan, saut� the green onion in the margarine. When tender, add the other ingredients and toss around for a couple of minutes to flavor with the juices from the pan. Makes 2 1 cup servings
*Kid Fried Rice $upper $aver
2 cups cooked rice
2 cooked hot dogs, cut into very small pieces (slice lengthwise, then lengthwise again, then cut into �� size chunks)
� cup frozen green peas, cooked
1 egg, scrambled and chopped into tiny pieces
1 green onion, chopped
1 tbsp margarine
In frying pan, saut� the green onion in the margarine. When tender, add the other ingredients and toss around for a couple of minutes to flavor with the juices from the pan. Makes 2 1 cup servings
shared by Steph
serves 4 --4 WW points per
2 medium baked potatoes
4 tbsp low-fat cottage cheese
4 tbs low-fat sour cream
1 piece bacon cooked and crumbled
parsley
garlic powder
onion powder (chopped green onion would be better, but I was out)
8 tbsp shredded cheddar cheese
Wash the potatoes and pierce with a fork several times. Wrap in a paper towel and microwave on high for 5-7 minutes, or until tender to the touch. Cut potatoes in half and scoop them out, leaving about 1/4 inch potato in the skin. Place the halves on a baking sheet and spray with cooking spray and sprinkle with salt. Bake at 400 for about 20 minutes. Meanwhile, mix the scooped out potato with the other ingredients. When the halves come out of the oven, fill them with the mixture and top each with 2 tbsp of cheddar cheese. Bake another 15 minutes or until cheese is bubbly.
shared by Bobbi
I took a cookie sheet, sprayed it with ff pam, put on the asparagus, sprayed again, and sprinled with various spices. YUMYUM
Low Fat Onion Rings
shared by Bobbi
Slice up the onion ( I used red yum) & separate into rings. Dip in egg whites (I used egg beaters) & dip in Italian seasoned bread crumbs. Place on pre sprayed cookie sheet.
I baked the asparagus & the onion rings for about 12 minutes @ 350.