Mouth-Watering Stuffed Mushrooms

45 minutes
12 servings
88 calloriess

Ingredients

12 whole fresh mushrooms
1 tablespoon vegetable oil
1 tablespoon minced garlic
1 (8 ounce) package cream cheese, softened
1/4 cup grated Parmesan cheese
1/4 teaspoon ground black pepper
1/4 teaspoon onion powder
1/4 teaspoon ground cayenne pepper

Directions

Preheat oven to 350 degrees F (175 degrees C). Spray a baking sheet with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems. Chop stems extremely fine, discarding tough end of stems.

Heat oil in a large skillet over medium heat. Add garlic and chopped mushroom stems to the skillet. Fry until any moisture has disappeared, taking care not to burn garlic. Set aside to cool.

When garlic and mushroom mixture is no longer hot, stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. Arrange the mushroom caps on prepared cookie sheet.

Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Recipe by: Angie Gorkoff 

"These delicious mushrooms taste just like restaurant-style stuffed mushrooms and are my guy's absolute favorite."

Fast Fabulous Frittata

Fast Fabulous Frittata

Prepare the veggies and eggs in an ovenproof skillet you can run under the broiler to finish cooking the top.

• 2 strips of bacon cut into 1/2 inch pieces
• 1 onion, halved lengthwise and slivered
• 1 red and 1 green bell pepper cut into 1/4-inch strips.
• 2 T olive oil (optional)
• 4 eggs lightly beaten
• 3 T cream (replaces milk)
• Salt & pepper to taste
• 2 thin slices of baked ham, coarsely slivered
• 1 T chopped flat-leaf parsley

Place bacon pieces in a 10-inch ovenproof skillet and cook over medium heat about 6 minutes to render fat. Use a slotted spoon to remove the bacon to a paper towel to drain. Reduce the heat to low.

Add the onion and peppers to skillet (add the olive oil if necessary) and cook for 5 minutes. Remove from the heat and sprinkle with the drained bacon pieces.

Preheat the broiler. Beat the eggs, cream, salt, pepper, ham and parsley in a bowl. Pour over the vegetables in the skillet.

Cook the egg mixture on the stove over medium heat until the bottom is set and top is still slightly wet.

Place the skillet under the broiler, 4 to 6 inches from the heat source, until the top of the frittata is puffed and set, 2 to 3 minutes.

Serves 2 to 4. Per serving (based on 4): 237 calories, 6g carb less if made with cream instead of milk.

Artichoke Frittata

Artichoke Frittata

• 1/2 can artichoke hearts, quartered, drained
• 4 eggs
• cheese (I like Southwestern) sharp cheddar would work too.
• Tabasco Sauce

Mix the 4 eggs in a bowl, add Tabasco sauce, then fry in a pan with olive oil and scramble. When the eggs are almost done, add half of the can of artichokes. Leave the rest for next day. Sauté this for a couple minutes and add cheese to your liking.

Fried Cabbage and Onions

Fried Cabbage and Onions

• 3 slices bacon
• 1/2 head cabbage
• /2 onion, thinly sliced

1. Fry bacon, drain, and reserve a couple teaspoons of the fat. Crumble bacon. 
2. Add cabbage, onion and crumbled bacon to pan drippings and cook until cabbage is wilted but firm. 
3. Add a little salt and pepper to taste! 
4. Very filling! This makes a great side dish!

Turnip Fries

Turnip Fries

• 6 turnips
• 3/4 cup grated Parmesan cheese (or shaker type)
• 2 T of Olive Oil
• Salt & Pepper
• Cajun spices (if you want a little kick)

1. Cut turnips into french fry pieces. Toss with the spices, Parmesan cheese and olive oil until well coated. 
2. Lay in single layer on cookie sheet. I use a baking stone which is the best for browning (nothing burns). 350 degree oven for 10 minutes. 
3. Then take out and toss them so edge ones don’t get too burned. Turn oven up to 400-425 degrees and
4. bake for another 10-15 minutes until the cheese begins to become golden brown.
5. Eat hot!!

Smothered Greens

• 3 C water
• 1/4 lb smoked turkey breast, skinless
• 1 Tbsp fresh hot pepper, chopped
• 1/4 tsp cayenne pepper
• 1/4 tsp cloves, ground
• 2 cloves garlic, crushed
• 1/2 tsp thyme
• 1 stalk scallion, chopped
• 1 tsp ginger, ground
• 1/4 C onion, chopped
• 2 lb greens (mustard, turnip, collard, kale, or mixture)

1. Place all ingredients except greens into large saucepan and bring to boil.
2. Prepare greens by washing thoroughly and removing stems.
3. Tear or slice leaves into bite-size pieces.
4. Add greens to turkey stock. Cook for 20–30 minutes until tender.

Egg Salad

• Pulse in food processor until finely diced, but not pureed
• 1/2-1 cucumber, seeded and peeled (if the skins aren’t waxed then you can leave the
• peel on)
• A pinch of sea salt
• Dump from processor bowl into strainer and allow to drain for 30 minutes. Pulse in food processor until very
• Finely diced, but not pureed
• 4-8 hardboiled eggs
• Sea salt and black pepper to taste
• 2-6 stalks celery
• 1 tablespoon-1/4 cup onion
• (green cabbage)
• (jicama)
• (water chestnuts)
• (green beans)

1. (choose only one: sesame seed oil, dill, or tarragon to taste)
2. Add cucumber and pulse just until thoroughly mixed into the salad. 
3. Serve on top of:
4. Protein Bread, cucumber rounds, zucchini rounds, raw or cooked , thinly pounded and cooked chicken breasts or wrapped up in: · lettuce leaves slices of corned beef, ham, or any spiced ham such as prosciutto

Chilled Green Bean Salad

• 1 pound fresh green beans, with ends trimmed and cut into 1" segments (pole beans or
• snap beans work well)
• 1/2 Cup Swiss cheese, shredded
• 2 Roma tomatoes, diced
• 3/4 Cup fresh mushrooms, sliced
• 1/2 teaspoon lemon juice
• 1 tablespoon olive oil
• salt and pepper

1. Place green beans in a vegetable steamer or in a metal colander placed in a covered pot of 2" boiling water. Steam green beans until they are bright green and crisp tender.
2. Remove from steamer and rinse with cold water.
3. Meanwhile, toss sliced mushrooms with the lemon juice. This keeps the mushrooms from browning, and it adds a nice, tangy flavor to the salad. 
4. Combine the cooled beans,tomatoes, mushrooms, and cheese in a serving bowl. Add the olive oil and salt and pepper to taste. (I like a little salt and a lot of freshly ground black pepper.) 
5. Toss well to fully coat. Cover and chill in the fridge at least 2 hours. For best flavor, allow to chill over night.
6. A great side dish with just about any pro/fat meal!

Avocado And Crab Salad

Avocado And Crab Salad

Ingredients

Serves: 4

• 2 baby cos lettuces, shredded, or 1 mature cos lettuce, outer leaves removed, shredded
• 1 ripe papaya
• 1 large avocado, ripe but firm
• 400 g can borlotti beans, drained and rinsed
• 200 g fresh white crabmeat
• ½ lime, zest cut into thin strips

Creamy Lime And Ginger Dressing:

• 1/3 cup (85 g) natural low-fat yogurt
• 2 tablespoons 97% fat-free mayonnaise
• 1 lime, zest grated and juiced
• 15 g fresh ginger, peeled and finely chopped
• Preparation method

Prep: 20 minutes

1. First make the dressing. Whisk together the yogurt, mayonnaise, lime zest and juice and ginger in a bowl, then set aside.

2. Spread the lettuce on a large serving platter. Cut the papaya in half lengthways and remove the seeds, then peel off the skin and slice the flesh. Arrange over the lettuce.

3. Cut the avocado in half lengthways, remove the stone, then peel and slice the flesh. Arrange on the platter, alternating the slices with the papaya.

4. Fork the borlotti beans and crabmeat together. Spoon the mixture on top of the salad, then drizzle on the dressing, garnish with the strips of lime zest and serve immediately.

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Fruit Salad with Fennel and Gruyere

Fruit Salad with Fennel and Gruyere

Ingredients

Serves: 4

• 1 Gala apple, diced
• 100g Comté or Gruyere cheese, diced
• 50g pomegranate seeds
• 1 bulb fennel, diced
• Preparation method
• Prep: 10 minutes
• 1. Toss all ingredients together in a bowl and serve.

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Asparagus Salad With Lemon And Garlic Mayonnaise

Asparagus Salad With Lemon And Garlic Mayonnaise

Ingredients

Serves: 4

• 1 kg medium–thick white asparagus
• 1 teaspoon sugar
• generous pinch of salt
• 200 g smoked ham, trimmed of excess fat
• fresh parsley, for garnish
• Lemon and garlic mayonnaise:
• 1 clove garlic, roughly chopped
• 1/2 teaspoon salt
• 1 medium egg yolk
• 1 tablespoon lemon juice
• 3 tablespoons olive oil
• 2 tablespoons lemon–flavoured olive oil
• 1/2 cup (125 g) yoghurt
• salt and ground white pepper

Preparation method

Prep: 15 minutes | Cook: 20 minutes

1. Remove woody ends from asparagus. Peel stalks thinly. Half fill a large saucepan with water, add sugar and salt and bring to a boil. Add asparagus, cook 18 to 20 minutes, depending on thickness, or until crisp–tender. Remove asparagus from pan. Drain; keep warm until serving.

2. Cut ham into wide strips and arrange over base of serving dish.

3. To make lemon and garlic mayonnaise, pound garlic and salt to a fine paste in a medium bowl. Add egg yolk and 1/2 tablespoon lemon juice. Whisk vigorously until thickened.

4. Whisk both olive oils into the mixture, drop by drop, until it starts to thicken. Add remainder in a thin, steady stream until well combined. Add yogurt and remaining lemon juice. Season to taste with salt and white pepper.

5. Place asparagus on top of ham, coat with a little mayonnaise and sprinkle with parsley leaves. Serve remaining mayonnaise in a separate bowl.

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Broccoli and Pearl Barley Salad Recipe

Broccoli and Pearl Barley Salad Recipe

Ingredients

• Serves: 4
• 150 g (5½ oz) pearl barley
• 200 g (7 oz) broccoli, cut into small florets
• 3 courgettes, thickly sliced
• 100 g (3½ oz) sugarsnap peas, halved
• 55 g (2 oz) ready-to-eat dried apricots, thinly sliced
• 30 g (1 oz) pumpkin seeds
• salt and pepper
• Spicy tomato dressing:
• 3 tbsp extra virgin olive oil
• 1 tbsp tomato purée
• juice of 1 lime
• 2 tsp ground cumin
• dash of Tabasco sauce
• 1 garlic clove, crushed
• 2 tbsp chopped fresh coriander or parsley (optional)

Preparation method

Prep: 50 mins

1. Rinse the barley in one or two changes of water – do this in a bowl, swirling the grains with your fingers and pouring off the cloudy water. Drain the barley in a sieve, then place it in a saucepan and pour in 750 ml (1 1/4 pints) cold water. Bring to the boil, then reduce the heat and cover the pan. Simmer the barley very gently for about 30 minutes or until most of the water has been absorbed and the grains are tender but still firm. Drain the barley well.

2. While the barley is cooking, bring a second pan of water to the boil. Add the broccoli florets, courgettes and sugarsnap peas and bring back to the boil. Reduce the heat and simmer the vegetables for 3–4 minutes or until they are just tender but still crisp, then drain well and rinse briefly with cold water to refresh and stop the cooking.

3. Whisk all the dressing ingredients together in a large bowl. Stir in the apricots. Add the barley and vegetables as soon as they are cooked, and mix well to coat with the dressing. Check the seasoning, then cover and allow to cool until just warm.

4. Add the pumpkin seeds to the salad just before serving, warm or cold. Soda bread or wholemeal bread are good accompaniments.

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Limas and Spinach

• 2 C frozen lima beans
• 1 Tbsp vegetable oil
• 1 C fennel, cut in 4-oz strips
• 1/2 C onion, chopped
• 1/4 C low-sodium chicken broth
• 4 C leaf spinach, washed thoroughly
• 1 Tbsp distilled vinegar
• 1/8 tsp black pepper
• 1 Tbsp raw chives

1. Steam or boil lima beans in unsalted water for about 10 minutes.Drain.
2. In skillet, sauté onions and fennel in oil.
3. Add beans and stock to onions and cover. Cook for 2 minutes.
4. Stir in spinach. Cover and cook until spinach has wilted, about 2 minutes.
5. Stir in vinegar and pepper. Cover and let stand for 30 seconds.
6. Sprinkle with chives and serve.

Broccoli with Cheese Sauce

• 1 bag Mann’s Broccoli Wokly (or about 2 C. broccoli florets)
• 1 C. heavy cream
• 1 8-oz. pkg. shredded Swiss cheese

1. Cook broccoli to desired tenderness and season to taste. Drain and set aside. In
2. medium saucepan (I used the same saucepan I cooked the broccoli in - less mess),
3. heat cream. Add cheese and stir until melted. Add broccoli and stir gently until broccoli
4. is coated with the sauce. Yum!
5. NOTE: After this cooled, the sauce thickened a bit and it became sort of casserole-ish.
6. It would make a good casserole with diced chicken added.

Spinach and Mushroom Frittata

• 1 10-oz pkg. frozen chopped spinach, thawed and squeezed dry
• 4 eggs
• 1 C ricotta cheese
• 3/4 C freshly grated Parmesan (I use Peccorino Romano)
• 3/4 C chopped portobello mushrooms
• 1/2 C finely chopped green onion with some green tops (about 4 large)
• 1/8 t. dried oregano
• 1/8 t. dried basil
• 1/2 t. salt
• 1/8 t. pepper

1. Preheat oven to 375 degrees. In a large bowl, whisk together all ingredients until well mixed. 
2. Spray a 9" pie plate with cooking spray and fill with the spinach mixture. 
3. Bake for 30 minutes, or until browned and set. Let cool for 10-15 minutes; cut in wedges and serve.

Spinach-Stuffed Sole Recipy

• 1 tsp olive oil
• 1/2 lb fresh mushrooms, sliced
• 1/2 lb fresh spinach, chopped
• 1/4 tsp oregano leaves, crushed
• 1 clove garlic, minced
• 11/2 lb sole fillets or other white fish
• 2 Tbsp sherry
• 4 oz (1 C) part-skim mozzarella cheese, grated as needed nonstick cooking spray

1. Preheat oven to 400 ºF.
2. Coat 10- by 6-inch baking dish with nonstick cooking spray.
3. Heat oil in skillet and sauté mushrooms for about 3 minutes or until tender.
4. Add spinach and continue cooking for about 1 minute or until spinach is barely wilted. Remove from heat and drain liquid into prepared baking dish.
5. Add oregano and garlic to drained sautéed vegetables. Stir to mix ingredients.
6. Divide vegetable mixture evenly among fillets and place in center of each.
7. Roll each fillet around mixture and place seam-side down in prepared baking dish.
8. Sprinkle with sherry, then grated mozzarella cheese. Bake for 15–20 minutes or until fish flakes easily. Lift out with slotted spoon.                                  

Italian Vegetable Bake

• 1 can (28 oz) tomatoes, whole
• 1 medium onion, sliced
• 1/2 lb fresh green beans, sliced
• 1/2 lb fresh okra, cut into 1/2-inch pieces (or 1/2 of 10-oz package frozen, cut)
• 3/4 C green pepper, finely chopped
• 2 Tbsp lemon juice
• 1 Tbsp fresh basil, chopped, or 1 tsp dried basil, crushed
• 11/2 tsp fresh oregano leaves, chopped (or 1/2 tsp dried oregano,crushed)
• 3 medium (7-inch-long) zucchini, cut into 1-inch cubes
• 1 medium eggplant, pared, cut into 1-inch cubes
• 2 Tbsp Parmesan cheese, grated

1. Drain and coarsely chop tomatoes.Save liquid. Mix together tomatoes,reserved liquid, onion, green beans,okra, green pepper, lemon juice, and herbs. Cover and bake at 325 ºF for 15 minutes.
2. Mix in zucchini and eggplant.Continue baking, covered, 60–70 minutes more or until vegetables are tender. Stir occasionally.
3. Just before serving, sprinkle top with Parmesan cheese.

Addicting Salad

Ingredients

• 30 ml mayonnaise
• 3 g freshly grated Parmesan cheese
• 3 g white sugar
• 1/8 (10 ounce) package spring lettuce mix
• 5 g freshly grated Parmesan cheese
• 7 g grated carrot
• 6 g small cauliflower florets
• 7 g bacon bits

Method

1. In a small bowl, mix together the mayonnaise, 1/4 cup Parmesan cheese, and sugar until well blended. Cover, and refrigerate overnight. Stir again just before using.
2. In a large serving bowl, combine the lettuce, 1/2 cup Parmesan cheese, carrot, cauliflower, and bacon bits. Toss with chilled dressing just before serving.

Green Beans Sauté

• 1 lb fresh or frozen green beans, cut in 1-inch pieces
• 1 Tbsp vegetable oil
• 1 large yellow onion, halved lengthwise, thinly sliced
• 1/2 tsp salt
• 1/8 tsp black pepper
• 1 Tbsp fresh parsley, minced

1. If using fresh green beans, cook in boiling water for 10–12 minutes or steam for 2–3 minutes until barely fork tender. 
2. Drain well. If using frozen green beans, thaw first.
3. Heat oil in large skillet. Sauté onion until golden.
4. Stir in green beans, salt, and pepper. Heat through.
5. Before serving, toss with parsley.

Curtido (Cabbage) Salvadoreño

• 1 medium head cabbage, chopped
• 2 small carrots, grated
• 1 small onion, sliced
• 1/2 tsp dried red pepper (optional)
• 1/2 tsp oregano
• 1 tsp olive oil
• 1 tsp salt
• 1 tsp brown sugar
• 1/2 C vinegar
• 1/2 C water

1. Blanch cabbage with boiling water for 1 minute. Discard water.
2. Place cabbage in large bowl and add grated carrots, sliced onion, red pepper,oregano, olive oil, salt, brown sugar, vinegar, and water.
3. Place in refrigerator for at least 2 hours before serving.