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.
Ingredients for Avocado Tarragon Creamed Soup:
3 quarts milk (your choice whole to fat free)
1/4 cup fresh tarragon leaves, chopped
1 Tbsp salt
12 ripe avocados
1/2 cup fresh lemon juice
1/4 tsp cayenne pepper
sour cream and fresh tarragon leaves for garnish
Avocado Tarragon Creamed Soup Cooking Instructions:
Pour milk into large saucepan and add tarragon and salt; put over medium-low burner and bring just to a simmer – make sure you not boil.
Remove saucepan from heat and let stand at room temperature for 1 hour.
When the 1 hour is almost up, prepare the avocados by peeling and cutting into chunks. Put the avocados and lemon juice into food processor and puree until smooth.
Add the puree to the cooled milk mixture in saucepan, whisking to combine. Stir in cayenne pepper.
Put saucepan in refrigerator and chill for 2 hours so the flavors combine.
Serve chilled. However, you can serve this soup slightly heated. Put saucepan over low heat and reheat very slowly, making sure not to let it come to a boil.
Top off yor avocado tarragon creamed soup with a dollop of sour cream and fresh tarragon on either chilled or hot soup.
1 c Dry bread crumbs
1 sm Sugar pumpkin
2 # or1 1/2 c Pumpkin, canned
4 Egg whites
2/3 c Sugar
1/2 ts Salt
1 ts Cinnamon
1/4 ts Ginger or1 ts Finely grated fresh gingerroot
1/4 ts Nutmeg
1 1/4 c Evaporated skim milk
8 Egg Whites
2 Tablespoons Molasses
2 1/2 Teaspoons Vanilla
4 Tablespoons wheat flour
4 Teaspoons Natural Sugar or “Sugar In The Raw”
1/2 Cup Oatmeal
2 Teaspoons Cinnamon