|  | | HG's Ring-My-Bella Mushroom Sandwich | |
Pret-a-Portabella | | | We're SO ready to throw giant mushrooms into sandwiches! This thing is a hit with vegetarians and omnivores alike. Ingredients:
1 large portabella mushroom, stem removed
1 tsp. olive oil
1/8 tsp. salt, or more to taste
2 dashes ground thyme, or more to taste
1 tbsp. fat-free mayonnaise
Dash cayenne pepper, or more to taste
1 stick light string cheese
1 Arnold Select/Oroweat Sandwich Thins roll or Pepperidge Farm Deli Flats roll
1 tsp. light whipped butter or light buttery spread (like Brummel & Brown)
2 dashes garlic powder
1 thick slice red onion, all rings intact
1 large slice tomato
1/2 cup shredded lettuce Directions:
Coat both sides of the mushroom with oil and sprinkle with salt and thyme. Gently rub the seasonings into the mushroom and set aside. Season mayo to taste with cayenne pepper. Mix well and set aside. Pull string cheese into pieces and set aside as well. Split apart your roll and spread the inside with butter. Sprinkle with garlic powder. Bring a large skillet or a grill pan sprayed with nonstick spray to medium-high heat. Place roll halves in the pan with the buttered sides down. Once warm and toasty, remove and plate with the buttered sides up. Place mushroom in the skillet/pan, rounded side up, along with the onion, side by side. Cook for 5 minutes, and then flip both. Top mushroom evenly with cheese, and cook for another 5 minutes, or until cheese and veggies have softened. Place mushroom on the bottom half of the roll. Top with onion, tomato, and lettuce. Spread the buttered side of the roll's top half with mayo, and finish off your sandwich with it. Now CHEW! MAKES 1 SERVING | | |
Serving Size: entire sandwich
Calories: 263
Fat: 10g
Sodium: 827mg
Carbs: 33.5g
Fiber: 7.5g
Sugars: 6.5g
Protein: 14.5g POINTS® value 5* HG Alternative! If you can't find Arnold Select/Oroweat Sandwich Thins or Pepperidge Farm Deli Flats, just use a light English muffin instead!
 Baked Macaroni & CheeseIngredients- 1/2 pound elbow macaroni
- 3 tablespoons butter
- 3 tablespoons flour
- 1 tablespoon powdered mustard
- 3 cups milk
- 1/2 cup yellow onion, finely diced
- 1 bay leaf
- 1/2 teaspoon paprika
- 1 large egg
- 12 ounces sharp cheddar, shredded
- 1 teaspoon kosher salt
- Fresh black pepper
Topping:- 3 tablespoons butter
- 1 cup panko bread crumbs
DirectionsPreheat oven to 350 degrees F. In a large pot of boiling, salted water cook the pasta to al dente. While the pasta is cooking, in a separate pot, melt the butter. Whisk in the flour and mustard and keep it moving for about five minutes. Make sure it's free of lumps. Stir in the milk, onion, bay leaf, and paprika. Simmer for ten minutes and remove the bay leaf. Temper in the egg. Stir in 3/4 of the cheese. Season with salt and pepper. Fold the macaroni into the mix and pour into a 2-quart casserole dish. Top with remaining cheese. Melt the butter in a saute pan and toss the bread crumbs to coat. Top the macaroni with the bread crumbs. Bake for 30 minutes. Remove from oven and rest for five minutes before serving. A Note From Luyah Thanks for checking out the healthy food section of the site. I hope you found a few recipes to try out. I will be posting more recipes as my sight grows, And together we are going to divorce unhealthy. | |
| |  | | | The Cheesecake Factory's Grilled Portabella on a Bun | | |
Fatty, Fatty Fungus! | | | WARNING: Just because a menu item is billed as "grilled" (which sounds innocent enough), that doesn't mean it's not also soaked in oil. We don't know WHY those Cheesecake maniacs feel the need to do it, but the second you bite into this jumbo mushroom creation, you taste ALL that oil. And it's not pretty. That's not the only thing wrong with this sandwich. Oh no. There's more. MUCH more. The bun is too large, and the inside of it is coated with tons of butter (a la garlic bread). Then there's mayo... and cheese... and a grilled onion, which is also soaked in oil. PLUS, this 1,000-calorie+ sandwich is served with a mound of fries, bringing the total to more than 1,700 calories! Portabellas are so naturally light that abusing them in this way should be illegal. (Just an opinion.) Our swap has all the delicious flavor of the original, right down to the garlic-bread-like bun. It's sooooooo huge yet sooooooo much lower in calories and fat. That's because we are oil-slashing rock stars. Oh yeah! | | |
Serving Size: one sandwich
Calories: 1,133
Fat: n.a.
Saturated Fat: 19g
Sodium: 1,279mg
Carbs: 65g
Fiber: n.a.
Sugars: n.a.
Protein: n.a. POINTS® value of at least 23*
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 Try me Chicken Ingredients Tomato sauce:- 1 tablespoon olive oil
- 1 small yellow onion, chopped (1/2 cup)
- 2 to 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes, preferably organic
- 1 tablespoon balsamic vinegar
- Salt to taste
- 1/4 teaspoon red pepper flakes
- 1/4 cup chopped fresh basil leaves
Chicken:- Cooking spray
- 4 thin chicken cutlets (about 1 1/4 pounds total
 ) - Salt to taste
- 2 large egg whites
- 6 tablespoons dry Italian bread crumbs
- 2 tablespoons grated Parmesan
- 3 tablespoons all-purpose flour
- 4 to 5 teaspoons olive oil
- 1/2 cup part-skim shredded mozzarella cheese
Low Calorie Fries
Ingredients
4 tablespoons olive oil 1 teaspoon paprika 1 teaspoon ground cinnamon 2 sweet potatoes, peeled and cut lengthwise into 1/2-inch wide strips 1/2 teaspoon salt 2 tablespoons brown sugar DirectionsPreheat oven to 425 degrees F. In a large bowl, mix together olive oil, paprika and cinnamon. Toss the potato strips into mixture, to coat well, and spread onto baking sheet in a single layer. Sprinkle with salt and brown sugar. Bake for 30 minutes, turning every 10 minutes.
Herb Roasted Chicken:
Ingredients
- 1 (3 1/2 to 4-pound) whole chicken
- 1 1/2 tablespoons salt
- 2 teaspoons black pepper
- 1 tablespoon minced garlic
- 1 tablespoon chopped thyme leaves
- 1/2 tablespoon chopped sage leaves
- 2 tablespoons chopped parsley leaves (reserve the parsley stems)
- 1/2 cup olive oil
- 1 lemon, quartered
- 2 bay leaves
- 1/4 pound baby turnips, peeled and stem ends trimmed
- 1/4 pound baby red carrots, peeled and stem ends trimmed
- 1/4 pound orange carrots, peeled and stem ends trimmed
- 1/4 pound baby golden beets, peeled and stem ends trimmed
- 1/4 pound baby beets, peeled and stem ends trimmed
- 1/4 pound fingerling potatoes, halved
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1/4 cup olive oil
DirectionsPreheat the oven to 475 degrees F. Wash the chicken and pat dry. Season well inside and out with the salt and pepper. In a small bowl, combine the garlic, thyme, sage, parsley and olive oil. Rub the olive oil and herb blend into the cavity of the chicken as well as all over the exterior. Place the parsley stems into the cavity of the chicken, and squeeze each lemon quarter into the chicken and place the rind in as well. Put the bay leaves inside the chicken and place the bird in a roasting pan or a saute pan, and put it into the oven. Roast for about 1 hour, or until the chicken is golden brown, and the juices run clear. Remove from the oven and let sit for 10 minutes before carving. For the vegetables: Place the vegetables in a large mixing bowl, and season with the salt and pepper. Drizzle with the olive oil and place in a roasting pan or on a sheet pan. Place in the oven and roast for 30 minutes, turning once midway during cooking to ensure even browning. Serve with the herb roasted chicken.
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