Fetta and Flax Stuffed Mushroom Caps

Holly — Thu, 05 Aug 2010 17:53:24 +0000

Recipe: Fetta and Flax Stuffed Mushroom Caps

Ingredients

1 mushroom, portabella cap
1/4 cup Feta Cheese’ Crumbled Traditional Style
1/2 cup Spinach chopped
1/8 cup Ricotta Part Skim
1 Tbs Ground flax

Instructions

Preheat oven to 400.
Hollow out mushroom cap add the extra to a bowl.
Add cheese, spinach and ricotta to the bowl mix well. Sprinkle 1 tbs Ground Flax on top.
Bake for 10 minutes then broil for 3-5 minutes

Variations

Add crab or chicken to create a great main dish

Cooking time (duration): 5

Diet (other): Reduced carbohydrate

Number of servings (yield): 1

Meal type: hors d’oerves

Culinary tradition: USA (General)

My rating: 5 stars: ★★★★★

Microformatting by hRecipe.

Scallop Alfredo with Whole Grain Pasta

Holly — Wed, 10 Mar 2010 17:21:08 +0000

This is something I have been wanting to try for a while. It was really yummy and decided to share the recipe with you. I used Schwans Alfredo sauce when I made mine, I feel I can control the amount better, but in the recipe I’ve just put a measurement of sauce.

1/7 box Baralla whole grain pasta

4 stems of asparagus cut into bite size pieces

1 cup of scallops

1 cup mushrooms

2 tsp olive oil

1 tsp Garlic

1/4 cup Alfredo sauce

Boil water and add pasta, cook until al dente

In a large pan add olive oil, asparagus and scallops. Cook for about 3 minutes then add in the mushrooms and garlic. Cook for another 2-4 minutes until asparagus is green and scallops are cooked. Add Alfredo sauce to mixture then combine with pasta.

Serve with Parmesan cheese.

Calories 458

Carbs 55g

Fat 13g