My Leader gave this one to us. Haven't tried it yet, but it sounds great!Sausage and Herb Stuffed Mushroomsserves 65 mushrooms = 2 pointsIngredients30 medium fresh white mushrooms (about 1 1/2 lbs.)1/2 lb/ Italian Turkey Sausage with casings removed1 small onion, finely chopped2 garlic cloves, minced1/4 cup chopped parsley1/4 cup Iralian seasoned dried bread crumbs2 tablespoons grated parmesan cheese1 egg white1/4 teaspoon salt1/8 teaspoon ground fresh pepperPreheat oven to 350 degrees.Spray a large rimmed baking sheet with non-stick spray.Remove the stems from the mushrooms and finely chop.Set the chopped stems and caps aside.To make the filling, heat a medium non-stick skillet over medium-high heat.Add the sausage and cook the stems, the onion, and garlic: cook stirring occasionally, just until beginning to brown, 6-7 minutes.Transfer the pmixture to a bowl and let cool 5 minutes.Stir in the parsley, bread crumbs, cheese, egg white, salt and pepper: mix well.Stuff each mushroom cap with about 2 1/2 teaspoons of the filling: place in a single layer on the baking sheet.Bake until the mushroom caps are tender and browned. 25 - 30 minutes.
1 pound uncooked boneless, skinless chicken breast15 1/2 oz canned cannellini beans1 cup yellow corn1 packet of McCormick White Chicken Chili Seasoning1 cup water
Cut chicken into 1/2 inch cubes.Spray large skillet with cooking spray and place on medium heat.Add chicken: cook and stir 3 to 5 minutes or until no longer pink.Stir in McCormick White Chicken Chili Seasoning Mix, water, corn, and beans. Bring to a boil: cover.Reduce Heat and simmer for 10 minutes, stirring occasionally.** Can also stir in on can of drained diced tomatoes for even more flavor.Serve with optional toppings if desired (Shredded FF Cheese, Sliced Avocado, Chopped Cilantro, or FF Sour Cream -- be sure to add points for optional toppings)
Stove Top Meatloaf Muffins
From: www.halfmysize.comServes - 12Points - 2
Ingredients:1 lb extra lean ground beef1 box Stove Top stuffing mix1 cup water2 egg whitesDirections:Mix together and divide into 12 muffin cups that have been sprayed with non-stick cooking spray. Bake at 350 degrees for 35-40 minutes.Serve with ketchup on top, if desired.Nutrition Information:103 Cal., 1.8 g. fat, 0 g. fiberThis recipe is FANTASTIC! I absolutely fell in love with it the first time I made it - and so did my husband who is not on a diet. They are great, not only for a main meal, but at 2 points a "meat muffin" as my husband calls them, they are a great healthy snack. Plus you can stick them between two slices of WW bread and make a sandwich for little points too!
3 cups small shell pasta 8 ounces sweet Italian sausage or hot Italian sausage 2 garlic cloves, minced 2 teaspoons dried sage 1 (19 ounce) can cannellini beans, rinsed and drained 3 cups torn spinach leaves 2 cups low sodium chicken broth 1/2 teaspoon salt (or to taste) 1/4 teaspoon pepper (or to taste)
Not the one? See other Pasta Shells With Beans, Greens, and Sausage Recipes
Italian Sausage with PeppersYou can control the heat of this hearty meal-in-a-bowl by using sweet sausages, or a combination of hot and sweet.Makes 4 servings2 teaspoons olive oil1 Bermuda onion, halved lengthwise and thinly sliced1 red bell pepper seeded and thinly sliced1 green bell pepper, seeded and thinly sliced1 fennel bulb, trimmed and thinly sliced2 garlic cloves, thinly sliced1 cup canned diced tomatoes1/2 teaspoon saltFresh ground pepper - to taste1/2 pound cooked hot Italian pork sausage2 cups penne1/4 cup chopped fresh basil2 tablespoons chopped fresh flat leaf parsley1. In a large nonstick skillet, heat the oil. Saute' the onion, bell peppers, and fennel until the vegetables turn golden, 8-10 minutes. Add the garlic and saute' 1-2 minutes longer. Stir in the tomatoes, salt, and fresh ground pepper. Reduce the heat and simmer, stirring occasionally, 15 minutes.2. Cut the sausage on the diagnoal into 1-inch slices. Add to the vegetable mixture; simmer, covered, stirring occasionallyh, until the flavors are blended, about 20 minutes longer. If the sauce becomes too dry, add 1-2 tablespoons of water.3. Meanwhile, cook tthe penne according to package directions: drain.4. Add the basil, parsley, and penne to the sausage mixture; toss to combine.per serving:(1/4 of sausage pasta mixture)438 Calories20 g Fat (6 saturated fat, 0 trans fat)44 mg Chol972 mg Sodium50 g Carb6 g Fiber16 g Protein89 mg CalciumPoints Value - 10Tip - Pork Sausage is high in fat, but worth it for a once in a while treat. You can substitute cooked turkey or chicken sausage for a lower fat content (and lower points value).
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