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Category: Appetizers

Stuffed Mushrooms

Posted on by Nick

stuffed mushrooms

INGREDIENTS

  • 16 oz Fresh Portabella Mushrooms
  • 3/4 C Cooked Ground Turkey Sausage (Try My Turkey Sausage recipe!)
  • Stems (removed from the fresh mushrooms)
  • 2 TBLS Dried Bread Crumbs
  • 1 Packet no Calorie Sweetener (Truvia) (optional)
  • 1/2 C Finely Chopped Onion
  • 1/2 C Finely Chopped Celery
  • 1 C Lowfat Mozzarella Cheese
  • 2 T. Grated Parmesan cheese
  • 1 Egg White
  • Salt & Pepper to Taste

INSTRUCTIONS

  • Remove stems from mushroom caps and finely chop the stems.
  • Sauté onions, celery and chopped stems until tender.
  • Let everything cool.
  • Combine onion mixture, sausage, cheese, egg white and bread crumbs and mix well.
  • Stuff the mushrooms with mixture and bake for about 15-20 minutes or until golden at 375 degrees.

NOTES

My “Italian Turkey Sausage” is perfect for this recipe. Very low calorie and low fat. You can find the turkey sausage recipe under “Dinner Recipes”.

Tomatillo Salsa Verde

Posted on by Nick

tomatillo sauce in colombian clay dish

Ingredients

  • 2 Fresh Tomatillos (husked, washed & quartered)
  • 1 lg Onion, quartered
  • 2-3 Jalapenos, quartered (scrape seeds & membrane out)
  • 6 Whole Cloves Garlic
  • 2 tsp Dried Cilantro
  • 1 Finely Diced Garlic Clove
  • ¾ C Fat Free Cottage Cheese
  • 1 C Cooked Turkey Sausage
  • ½ C Black Beans (optional) (drained & rinsed)
  • Salt & Pepper to Taste
  • 8 Whole Wheat 6” Tortilla Shells

Instructions

  • Preheat oven to 450 degrees.
  • Roast tomatillos, onion, garlic and jalapenos in oven for 15-20 mins.
  • Put roasted vegetables and any juice in bottom of pan in a food processor. (CAREFUL, HOT!)
  • Add rest of ingredients and pulse in processor until well combined.
  • Chill for 1-2 hours.

Notes &amp Tips

Serve with your favorite dipper or drizzle over your favorite Spanish dish!

Salsa Verde freezes well. Put in small containers, freeze, and have your fresh, homemade salsa Verde all year long.

Turkey Bacon & Chive Deviled Eggs

Posted on by Nick

TBC deviled eggs

INGREDIENTS

  • 6 Hard Boiled Eggs (discard 3 of the yolks) (see notes for tip on hard boiling)
  • 3 T. Fat Free Greek Yogurt
  • 1 T. Low-fat Mayo
  • 1 tsp Dijon Mustard
  • 1 Packet no Calorie Sweetener
  • 1 T. Finely Chopped Chives
  • Paprika
  • ¼ tsp Onion Powder
  • ¼ tsp Garlic Powder
  • 1/8 tsp Red Pepper Flakes
  • 3 T. Finely Chopped Tomatoes (Optional)
  • Cooked Turkey Bacon (4-5 Strips) Chopped

INSTRUCTIONS

  • Cut eggs in half lengthwise
  • Discard 3 yolks; put other 3 yolks in a bowl with the yogurt, mayo, mustard and sweetener.
  • Mash yolks and mix ingredients well.
  • Add the onion powder, garlic powder and red pepper flakes and mix well.
  • Stir in the tomatoes and bacon, salt and pepper to taste.
  • Fill the egg whites with the mixture.
  • Lightly sprinkle with the paprika and top the eggs with the chives.
  • Chill in refrigerator for about an hour

NOTES

For the perfectly boiled egg, cover eggs with cold water and heat on high uncovered until water comes to a rolling boil. Take eggs off of the heat and let sit covered for 18-20 minutes. Drain eggs and put in cold water until cooled. Eggs peel easily and no more dark color around the yolk!!