Eggy B-fast Stuffed Mushrooms
Breakfast invaded dinner a long time ago — now stuffed mushrooms are moving into the a.m.! This is one tasty takeover…
SOURCE: Hungry Girl, Inc. © 2012 Hungry Girl.
MAKES TWO SERVINGS
- 2 large portabella mushrooms, stems chopped and reserved
- 2 slices center-cut bacon or turkey bacon
- 1 cup fat-free liquid egg substitute (like Egg Beaters Original)
- 1 tsp. dried minced onion
- 1/4 tsp. chopped garlic
- 1/8 tsp. salt
- Dash black pepper
- 1 wedge The Laughing Cow Light Creamy Swiss cheese, room temperature
- 1/4 cup shredded reduced-fat cheddar cheese
- Optional topping: chopped chives
- Preheat oven to 375 degrees. Spray a baking sheet with nonstick spray.
- Place mushroom caps on the sheet, rounded sides down. Bake until tender, 16 – 18 minutes. Leave oven on.
- Meanwhile, prepare bacon in a skillet or in the microwave. (Refer to package for cook time and temperature.)
- In a medium bowl, whisk egg substitute, onion, garlic, salt, and pepper.
- Bring a skillet sprayed with nonstick spray to medium heat. Cook and stir chopped mushroom stems until softened, 3 – 4 minutes. Add egg mixture and scramble until fully cooked, 3 – 4 minutes.
- Break bacon and cheese wedge into pieces and add to the skillet. Continue to scramble until cheese has melted and is evenly mixed, about 1 minute.
- Blot away excess moisture from mushroom caps. Divide egg mixture between the caps and sprinkle with shredded cheese. Bake until shredded cheese has melted, 2 – 3 minutes. Eat!
PER SERVING (1/2 of recipe, 1 large mushroom):
“STUFFED MUSHROOMS ARE THE NEW CUPCAKES, PEOPLE.” -Hungry Girl
Zesty Hot Holiday Broccoli Dip
Get ready for a dip substitute that tastes great but is much better for you than the normal holiday dips. Make your parties healthy ones!
- 1 cup light Miracle Whip
- 10 oz Broccoli, chopped, plain, frozen , thawed and well drained
- 2 oz Pimientos, canned, whole , drained (1 jar)
- 1/2 cup grated Parmesan cheese
- 1 cup Cheese, mozzarella, reduced fat, shredded , divided
- Preheat oven to 350 degrees F. In a bowl, mix together dressing, broccoli, pimientos, Parmesan cheese, and 1/2 cup of mozzarella cheese.
- Turn into a 1-quart baking dish, and spread evenly
- Bake 20 to 25 minutes, until heated through. Add the remaining 1/2-cup of mozzarella cheese to top of dip.
- Bake another 5 minutes, until mozzarella cheese is melted. Serve with crackers.
When serving dip, use a reduced fat baked cracker, or water cracker. For really healthy eating use thinly sliced zucchini squash or English cucumbers instead of crackers.
Serving Size: 2 tbsp | Makes 25 servings
Amount Per Serving
Total Carbs 2.3g
Dietary Fiber 0.3g
Total Fat 3.2g
Saturated Fat 1.2g
Unsaturated Fat 2.1g
Spicy Red Snapper
Try this wonderfully spiced fish!
With just 10 minutes of prep time and 10 minutes of cook time, you can be enjoying this tasty dish in no time at all. The below recipe serves 4.
- 1 lb red snapper (fresh or frozen)
- 2 tbsp fresh lime juice
- 1/2 tsp paprika
- 1/4 tsp salt
- 1/4 tsp ground ginger
- 1/4 tsp black pepper
- Rinse fish and pat dry with paper towels. Cut fish into four servings. Brush lime juice on top of fish.
- In a small bowl, combine paprika, salt, ginger, and black pepper; rub onto fish. Arrange fish in a baking pan. Bake uncovered at 450 degrees F for 10-15 minutes or until fish flakes easily when tested with a fork.
Amount Per Serving:
Total Carbs: 0.9 g
Dietary Fiber: 0.2 g
Sugars: 0.2 g
Total Fat: 3.4 g
Saturated Fat: 0.7 g
Unsaturated Fat: 2.7 g
Potassium: 1,046.8 mg
Protein: 50.8 g
Sodium: 304.1 mg
Tips For Successful Diet Programs
There is a lot in the news about the “best” and “worst” diet plans. What is most important are the common mistakes people make when following popular diet plans. These plans are necessarily bad (or good), but the following are some of the unhealthy mistakes people make when they “go on a diet.”
1. Saving all your calories or “points” for one large evening meal.
Often people may skip breakfast and eat a really small lunch so they can have a huge dinner. This is not a good idea because skipping meals can slow down your metabolism and make weight loss more difficult. It’s also problematic because eating one large meal can spike blood sugar. It’s better to eat three similar-sized meals per day with a small snack mid-morning and mid-afternoon.
2. Eating too much fruit.
Some diet plans allow fruit as a “free” food. Fruit can’t be a free food because it contains a big dose of carbohydrates. Therefore, it is important to watch portion size and count carbs. Also, avoid dried fruit and fruit juice entirely, because they contain a large, concentrated amount of carbs in a very small portion size.
3. Not balancing diet — eating too much from one food group.
Sometimes when people start a new diet plan they think they need to be extreme. For example, they might know that protein foods are good choices, so that is all they eat for a prolonged period of time. They may have an egg for breakfast, a turkey burger without a bun for lunch, and a chicken breast with some green beans for dinner. These are not “bad” choices, but this diet is not well balanced for a long term maintenance plan and is lacking in vitamins, minerals, and fiber. You should include foods from all the other food groups too, such as fresh fruit, and healthy carbs like sweet potatoes and beans. Eating a well-balanced diet is not only healthy, but is more satisfying too.
4. Practicing good portion control with pre-packaged meals, but going back to old eating habits after it’s over.
Some diet plans provide only pre-packaged food. These foods can help people learn proper portion sizes (and can be convenient occasionally). If not properly educated and transitioned to change their lifestyle with regular grocery store foods on a maintenance program, they go back to their old eating habits and regain weight. It is a good idea to learn how to eat healthy with proper portion sizes from everyday foods that you can buy at the grocery store. Remember, healthy eating is not a diet, but a long-term lifestyle change.
Here is a great recipe to throw on the grill these last warm days. It’s also a good visual lesson in proper portion size.
- 1 pint button mushrooms
- 1 large onion, slices into 1-inch chunks
- 1 red bell pepper, sliced into 1-inch chunks
- 1 green bell pepper, sliced into 1-inch chunks
- 1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
- 8 bamboo skewers, soaked in warm water
- olive oil
Fresh ground pepper
- Prepare an indoor or outdoor grill.
- Assemble kabobs by alternating mushrooms, onions, peppers and chicken cubes on each skewer (making 8 skewers).
- Brush all sides of kabobs with olive oil and grind fresh pepper to taste. Grill over medium heat for 10 minutes, turning occasionally.
Serving Size: 2 skewers
Yield: 4 servings
Nutritional info (per serving): 200 calories, 3 grams total fat, 1 gram saturated fat, 68mg cholesterol, 375mg sodium, 15g total carbohydrate, 3 grams dietary fiber, 27g protein