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Category: Recipes

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”.

Mini Carrot Cake Muffins

Posted on by Nick

Carrot Cupcake

Ingredients

  • 2 cup whole wheat flour
  • 1 & 1/2 c. no calorie baking sweetener or 1 c. brown sugar
  • 1/4 cup olive oil
  • 1/4 applesauce
  • 1/2 cup plain, fat free Greek yogurt
  • 2 tsp cinnamon
  • 1/4 tsp sea salt
  • 2 tsp baking powder
  • 2 cup grated carrot
  • 1 cup crushed pineapple
  • 1 egg
  • 3 egg whites
  • 1 T. zest of orange
  • 1 small container cool whip
  • Small container fat-free cream cheese. (Optional) If desired for a creamier frosting/topping

Instructions

  • Preheat oven to 350 degrees.
  • Line muffin cups with paper liners.
  • Beat eggs.
  • Add sugar and oil.
  • Add remaining ingredients.
  • Mix well.
  • Pour into mini-muffin cups.
  • Bake for 20 minutes.
  • Top each mini muffin with a dollop of cool whip and enjoy!

Notes

Try whipping 1/2 c. fat-free cream cheese with 1 c. cool whip for a more frosting like topping!

Brayden’s Southwest Soup

Posted on by Nick

Brayden Southwest Soup

Ingredients

  • 4 diced chicken breasts
  • 48 oz Fat free chicken broth
  • 1 cup cooked wild rice
  • 1 (14.5 oz) can diced southwestern style tomatoes
  • 1 (4 oz) can diced green chilies
  • 1 (7 oz) can mexicorn
  • 1 can Black Beans (Optional)
  • 1⁄4 of red bell, and 1⁄4 yellow bell pepper, diced.

Instructions

  • Saute chicken, and bell peppers until cooked.
  • Put all ingredients in a large pot.
  • Bring to a boil.
  • Simmer on low for 1 hour.

Notes

Delicious alone, or top with your choice of light shredded cheese, light sour cream (or FF thick Greek yogurt) and a few crushed baked chips or tortilla strips.

Try adding 2 C. 1% cottage cheese to make a creamy broth and add more protein to the meal.