Stuffed Mushrooms

Stuffed Mushrooms

Stuffed mushrooms, a low fat recipe!

Stuffed Mushrooms Ingredients:

18 large mushrooms
1 tablespoon olive oil
1/4 cup onion, minced
1 clove garlic, minced
1/4 cup walnuts, finely chopped
1 shredded wheat biscuit, crushed
1 tablespoon Parmesan cheese, grated
pepper to taste
1/2 teaspoon paprika
1/8 teaspoon basil
1/8 teaspoon parsley
1/8 teaspoon oregano

Stuffed Mushrooms Directions:

Preheat the oven to 350 degrees. Clean mushrooms and wipe dry.

Remove stems and chop fine. Heat oil in a skillet over medium high
heat and saute chopped mushroom stems, onions, garlic and walnuts
until onion is tender. Remove from heat.

Stir in shredded wheat, cheese, basil, parsley, oregano, and pepper.
Stuff mushroom caps, packing mixture firmly. Arrange mushrooms in a
shallow baking dish and sprinkle tops with paprika.

Bake 20 to 25 minutes or until mushrooms are tender.

Quinoa Spinach Loaf

Quinoa Spinach Loaf

Quinoa Spinach Loaf

Quinoa Spinach Loaf Ingredients

1 pound fresh spinach, washed
2 tsp olive oil
2 cloves fresh minced garlic
1 tbsp fresh thyme leaves
1 tsp fresh rosemary, finely chopped
1 diced yellow onion1/4 tsp crushed red-pepper flakes
1 cup nonfat cottage cheese
1/4 tsp black pepper
2 large eggs, beaten lightly 1 cup uncooked quinoa, cooked according to package directions
Olive-oil cooking spray

Herbed Cucumber Salad

Herbed Cucumber Salad

Herbed Cucumber Salad

Herbed Cucumber Salad Ingredients:

1 lb small cucumbers, scrubbed clean
1/2 Tbsp kosher salt
1 garlic clove, minced
1 Tbsp chives
2 Tbsp fresh mint, chopped
2 Tbsp fresh dill, chopped
1 Tbsp fresh lemon thyme, chopped
1 cup rice vinegar
2 Tbsp honey
Greek yogurt and sprig of mint for garnish