Spinach and Ricotta Stuffed Mushrooms
Ingredients
- 8 oz Frozen Spinach
- 1/2 cup Part Skim Ricotta
- 1/4 cup Organic Skim Milk
- 2 cloves Garlic Clove
- 1/2 cup Onions
- 1/2 tbsp Olive Oil
- 4 tbsp Parmesan Shredded
Directions
Filling:
-Place sauté pan over medium heat and add olive oil, garlic, and onions. Cook until lightly browned.
-Meanwhile defrost frozen spinach, and drain.
- Combine spinach, ricotta, and milk into pan with the garlic cloves and onions.
- Stir occasionally and add salt and pepper to taste.
- Turn oven onto broil
-Wash mushrooms and remove gills and stems.
-Spray foil lined pan with cooking spray and place mushrooms gill side down onto pan. Broil for 5 minutes.
- Remove mushrooms from oven, flip over, salt and pepper to taste then spoon in spinach mixture onto each mushroom cap. Sprinkle with mozzarella, parmesan and return to oven until lightly browned.
Can be served over risotto, rice or anything else you choose.
Serving Size: 1 stuffed mushrooms Calories 155Calories from Fat 69.7
Prep Time: 20 minutesCooking Time: 15 minutesYield 5 stuffed mushrooms
Spiced Sweet Potatoes
-Meanwhile defrost frozen spinach, and drain.
- Combine spinach, ricotta, and milk into pan with the garlic cloves and onions.
- Stir occasionally and add salt and pepper to taste.
- Turn oven onto broil
-Wash mushrooms and remove gills and stems.
-Spray foil lined pan with cooking spray and place mushrooms gill side down onto pan. Broil for 5 minutes.
- Remove mushrooms from oven, flip over, salt and pepper to taste then spoon in spinach mixture onto each mushroom cap. Sprinkle with mozzarella, parmesan and return to oven until lightly browned.
Can be served over risotto, rice or anything else you choose.
Prep Time: 20 minutes
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| Image from Foodnetwork.com |
sweet potatoes blanched in apple cider then baked with spices, apples, and pured with cider.
- 1 apple
- 2 medium Sweet Potato
- 4 oz Apple Cider
- 1 tsp Cinnamon, Ground
- 1/2 tsp Cloves, Ground
- 1/4 tsp Salt
- 1/3 cup No Sugar Added Apple Sauce
- 1/3 cup Brown Sugar
pre heat oven to 350*
Peel and chop 2 medium sized sweet potatoes into medium sized chunks. Place potatoes in pot and cover in half water and half apple cider. Place over Medium-High Heat and let simmer.
Meanwhile, Peel and chop apples and put into a baking dish.
Once Potatoes have begun to simmer, turn off heat and let sit so that they soak in the cider flavor. Then Drain (note: you may want to keep some of the liquid mixture off to the side so that you can add to the food processor later, it makes the purred sweet potatoes more moist.)
Mix potatoes and apples together along with the apple sauce, and spices. Top with Brown sugar and bake for 45 minutes.
Remove from oven. Can be served as is, or can be mixed in a food processor and then re heated.
Peel and chop 2 medium sized sweet potatoes into medium sized chunks. Place potatoes in pot and cover in half water and half apple cider. Place over Medium-High Heat and let simmer.
Meanwhile, Peel and chop apples and put into a baking dish.
Once Potatoes have begun to simmer, turn off heat and let sit so that they soak in the cider flavor. Then Drain (note: you may want to keep some of the liquid mixture off to the side so that you can add to the food processor later, it makes the purred sweet potatoes more moist.)
Mix potatoes and apples together along with the apple sauce, and spices. Top with Brown sugar and bake for 45 minutes.
Remove from oven. Can be served as is, or can be mixed in a food processor and then re heated.
Prep Time: 20 minutes
Cooking Time: 45 minutes
Serves: 6
Yield 6 scoops
Calories 114
Calories from Fat 0.4
Zesty Turkey Mac n' Cheese
Ingredients
- 1/2 cup Onions
- 1/2 medium Zucchini (raw)
- 8 oz Lean Ground Turkey
- 1/2 tsp Sea Salt
- 1/2 tsp Chili Powder
- 1 oz Onions, Green
- 8 oz elbow noodles
- 1 tbsp butter substitute
- 1/2 tbsp Unbleached All-purpose Flour
- 1/2 cup Organic Skim Milk
- 1/4 cup Veggie Shreds (vegan cheese)
- 1/4 cup Monterey Jack cheese
- 1 wedge laughing cow Original Swiss Light
- 2 slice Swiss Flavorvegan cheese
- 1/2 cup Fat-free Cottage Cheese
- 1/4 cup 2% Mild Cheddar
Directions
pre heat oven to 350you will need a pan to boil noodles in, a saute pan, and a casserole dish.
Bring water to a boil, and add noodles. Cook according to box.
Chop garlic and onion and put into saute pan over medium heat. Allow to brown slightly. Meanwhile chop zucchini into small cubes or slices how ever you would like and then add to saute pan.
When browned, return cooked veggies to a bowl. Chop green onion and add to mixture. Set aside
* When noodles are finished cooking, poor into strainer and run under cold water to stop cooking. Place noodles into casserole dish and set aside.
Place ground turkey into saute pan and brown. When cooked, return veggies to saute pan and add Sea Salt and Chili Powder. Mix in with noodles already in casserole dish.
In order to cut back on dishes, you can simply use the pan that you used to boil the noodles again in order to make the cheese sauce.
Over medium heat, melt butter spread, then add flour and mix until clumpy. Add chicken broth and milk and bring to a simmer. Slowly add all cheeses, excluding cottage cheese, and stir until melted. Once mixture is combined, add cottage cheese, mix, then poor over noodle mixture already in casserole dish.
Place in 350 degree oven and bake for 30 minutes. I Like to add cracked pepper to the top of mine but you can add a few more chives, a sprinkle of cheese, or whatever you like.
Remove from oven and Enjoy!
Prep Time: 30 minutes
Cooking Time: 30 minutes
Calories 188
Calories from Fat 65.8
Serves: 8
Yield 8 servings
Chicken and Vegetable Tortilla Soup Recipe
· 3 medium onion Spanish Onion
· 2 tblsp Olive
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| This is not a pic of my soup. img from imperfectcomplainer on flickr |
· 3 cups Chicken Broth-fat Free, Low Sodium
· 1 cup Vegetable, Zucchini
· 2/3 cup Frozen Corn
· 1 large Carrot, Raw
· 1/2 tsp Chili Powder
· 1/4 tsp Sea Salt
· 1/2 avocado Avacado (medium)
· 1/2 tbsp Extra Virgin Olive Oil
· 1 Garlic Clove
Directions
Boil chicken untill fully cooked.
Remove from water and allow to cool.
Remove water from pan. Place pan back on stove and add olive oil, choped garlic, and diced onion. Allow to cook, adding salt, pepper and chili powder as desired.
Add chicken broth and additional water to pot untill desired amount of liquid is in pot. Meanwhile cut up zucchini and carrots into bite size pieces. Add vegitables to boiling liquid.
Allow to cook for a few min untill softened, add corn. Meanwhile, shread cooled chicken breast with fingers and add back to simmering liquid.
Allow soup to simmer for a while to let all of the vegitables cook and full flavor to seep in.
Meanwhile, place tortillas on backing sheet, cut into strips, and place under a broiler untill crunchy.
When ready, divide into 4 bowls. Top soup with tortilla strips, small pieces of avacado, and choped cilantro as desired. Enjoy!
Remove from water and allow to cool.
Remove water from pan. Place pan back on stove and add olive oil, choped garlic, and diced onion. Allow to cook, adding salt, pepper and chili powder as desired.
Add chicken broth and additional water to pot untill desired amount of liquid is in pot. Meanwhile cut up zucchini and carrots into bite size pieces. Add vegitables to boiling liquid.
Allow to cook for a few min untill softened, add corn. Meanwhile, shread cooled chicken breast with fingers and add back to simmering liquid.
Allow soup to simmer for a while to let all of the vegitables cook and full flavor to seep in.
Meanwhile, place tortillas on backing sheet, cut into strips, and place under a broiler untill crunchy.
When ready, divide into 4 bowls. Top soup with tortilla strips, small pieces of avacado, and choped cilantro as desired. Enjoy!
Prep Time: 20 minutes
Cooking Time: 30 minutes
Serves: 4Yield 4 bowls
Calories 214
Calories from Fat 74.5
