Hungry Girl (44 page)
Authors: Lisa Lillien
PER SERVING (4 mushrooms): 53 calories, 1g fat, 323mg sodium, 5g carbs, 1g fiber, 2g sugars, 7g protein |
Ingredients12 medium (about 2 inches wide) brown mushroom caps
2 ounces drained white crabmeat
2 tablespoons minced celery
2 tablespoons minced red bell peppers
1 wedge The Laughing Cow Light Original Swiss cheese
1 tablespoon fat-free sour cream
1 tablespoon fat-free cream cheese
2 teaspoons fat-free cheese-flavored sprinkles
DirectionsPreheat oven to 375 degrees.
Wipe mushrooms clean with a damp paper towel and then dry them with a dry paper towel. Place, rounded-side down, on a baking dish sprayed lightly with nonstick spray.
In a small dish, thoroughly combine all other ingredients. Evenly spoon crab mixture into the mushroom caps.
Place baking dish in the oven for 10 to 12 minutes, until mushrooms are hot. Enjoy the creamy, crab-tastic goodness!
MAKES 3 SERVINGS
PER SERVING (¼ cup): 37 calories, 1g fat, 295mg sodium, 7g carbs, 2.5g fiber, 3g sugars, 1g protein |
This veggie-packed dip is a party must! It's great with warm pita pieces or cut-up veggies. But don't be surprised if you find some guests hovering over the bowl eating it straight. I keep this dish in the fridge and eat it in egg scrambles, on salads and sandwiches, and as a side dish. YUM!!! (Pssst . . . it's not really a goo
—
I just liked the name!)
Ingredients1 medium eggplant, peeled and cut into 1-inch cubes
1 medium red onion, chopped
½ red bell pepper, chopped
½ yellow bell pepper, chopped
¼ cup halved cherry tomatoes
1 tablespoon chopped garlic
1 tablespoon tomato paste
½ tablespoon olive oil
1 teaspoon salt
¼ teaspoon black pepper
DirectionsPreheat oven to 400 degrees.
Arrange all vegetables in a baking pan sprayed with nonstick spray. Sprinkle with garlic, olive oil, salt, and black pepper. Toss well.
Place pan in the oven and roast for about 40 minutes (until vegetables are tender), mixing occasionally.
Once cool enough to handle, place the contents of the pan into a blender with the tomato paste. Pulse several times until dip is chunky. (Do not process until smooth.)
MAKES 8 SERVINGS
PER SERVING (¼th of pie): 113 calories, 0.5g fat, 263mg sodium, 26g carbs, 1.5g fiber, 8g sugars, 5g protein |
You may want to make a double batch of this stuff. It always goes
fast
at parties!
Ingredients1 large butternut squash (large enough to yield 2 cups mashed flesh)
½ cup fat-free liquid egg substitute
cup light vanilla soymilk
