Tag Archives: chives

Stuffed Mushrooms

March 25, 2010 admin 1 Comment

Stuffed mushrooms usually come in 2 varieties, those stuffed a sausage or bacon mix and those stuffed with a chopped mushroom stem mix (usually including cheese). These stuffed mushrooms are a great third variety packed with flavor and an unexpected ingredient…carrot. The carrot and cream cheese mix together perfectly and make for a nice low cal appetizer. At only 54 calories for 6 mushrooms – – eat up !

4 servings
54 calories per serving

24 fresh mushrooms
1 grated carrot
3 oz. fat free cream cheese, softened
2 T chopped fresh chives
1 t dried minced onion
Salt and pepper to taste

Preheat broiler. Discard mushroom caps. Combine cream cheese, chives, onion and mix well then stuff each cap and place on an ungreased sheet , sprinkle with salt and pepper, and broil 8 minutes or until done.

Lunch, Sides, Soups

Corn Chowder

March 9, 2010 admin 1 Comment

This is a great stand alone lunch with some Cheesy Bread on the side. Or it is a nice side to a lower cal chicken or fish dinner. The hint of cayenne adds a nice unexpected flavor dimension to the chowder.

6 servings
155 calories per serving

1 c chopped onion
1 leek, cleaned and chopped
5 c frozen corn
28 oz. chicken broth
1 medium red bell pepper, chopped
¼ t cayenne pepper
Salt and pepper to taste
Snipped chives for garnish
Pam

Spray a Dutch oven with Pam and heat on medium and cook onion and leek 5 minutes or until tender. If the onions start to get dry or crispy, add up to 3T of hot water to make sure they stay nice and moist. Then add corn and cook 5-6 minutes. Add half the broth and heat to boiling then reduce heat, cover and simmer 20 minutes. Remove from heat and cool slightly. Transfer half the corn mix to a blender and process until smooth. Return to the pan and add the rest of the broth, peppers, black pepper, cayenne pepper, and salt and heat through. Garnish with chives.

Salads, Sides, Summer, Vegetables

Tomato and Cucumber Salad

January 6, 2010 admin Leave a comment

This is a great low calorie side to any lunch or dinner. In the summer, I substitute heirloom tomatoes from the local farmer’s market. Regular cucumber can be used, but English cucumbers have many less seeds and I find them more enjoyable. I often substitute fresh herbs if I have them around (parsley, basil, dill, chives, etc.)

4 servings
38 calories per serving

1 English cucumber, peeled, halved lengthwise and cut in thin slices
1 pint grape tomatoes, cut in half
Salt and pepper to taste
½ t oregano flakes
½ t basil flakes
¼ t red pepper flakes
4 T vinegar

Place all in a bowl and mix well. Refrigerate at least 2 hours to let flavors mix.