Appetizer Recipes For LA Weight Loss
*SPINACH STUFFED MUSHROOMS*
exchanges per serving-1 Starch, 1 Veg 1 box (10 oz) frozen chopped spinach, cooked 20 large fresh mushrooms 5 green onions, finely chopped 2 cloves garlic crushed or minced 1TBSP low sodium chicken broth 1/2 cup dried diet bread crumbs 1 TBSP lemon juice 1 egg beaten Preheat oven to 400 deg. Remove stems from mushrooms, chop stems finely Arrange mushroom tops on a cookie sheet. In a large frying plan, saute onion, garlic and mushroom stems in broth. Combine spinach, breadcrumbs, lemon juice, egg and sauted mushroom mixture. Fill mushroom tops with 1/20 of mixture. Bake in preheated 400 oven for 10-15 minutes. Serve hot Serving size: 5 mushrooms, recipe makes 4 servings. Nutritional info: 99 cals, 6.7g protein, 13g carb, 3g fat, 195mg sodium |
*CUCUMBER VEGETABLE DIP*
exchanges per serving-3 veg, 1 protein 4 or 6 oz 1% cottage cheese (according to plan) 1/4 medium cucumber, chopped unpeeled 10 medium radishes, chopped unpeeled 5 small green onions with tops, chopped 1 tablespoon fresh lemon juice 1 teaspoon dill Combine all ingredients. Blend until smooth. Cover and chill until serving time. makes 1 serving. *SPINACH DIP* exchanges per serving-1 dairy 8oz, 2 veg 1/2 cup cooked spinach, chopped and drained 1 container non-fat plain yogurt 5 green onions with tops, finely chopped 1/4 teaspoon dried tarragon leaves, crushed 1/4 teaspoon dry mustard Dash of pepper 1 clove garlic, crushed Mix all ingredients. Cover and refrigerate for 1 hour. Serve with melba toast, rice cakes or raw veggies. Makes 1 serving. *CREAMY FRUIT DIP* exchanges per serving-1 LA Drink Mix, 1/2 Protein 1 tropical peach or wild berry passion LA Drink Mix 2 oz 1% cottage cheese combine all ingredients; blen until smooth. Use with fruit(according to plan). Cut up your fruit in bite size pieces and dip. Makes 1 serving. |
Hummus
*HUMMUS*
exchanges per serving-1 Protein, 1 Fat Ingredients 1 cup cooked chickpeas 1 tablespoon lemon juice 2 cloves fresh garlic, minced 1 teaspoon olive oil 2 tablespoons plain, nonfat yogurt 1 tablespoon parsley 1-2 tablespoons water Place all ingredients in the food processor. Blend on high until forms smooth paste. If mixture is still dry, you may add an additional 1-2 tablespoons of water to create a smoother paste. Serve chilled. |
*TORTILLA ROLL-UP APPETIZER*
Ingredients: 2 oz fat-free cream cheese, 2 oz light cream cheese, softened 5 green onions, sliced 1/4 cup salsa 2 oz shredded light or reduced-fat cheddar cheese 5 (8 inch) whole wheat or spinach tortillas 1/4 cup chopped black olives 1/2 cup shredded iceberg lettuce Preparation Instructions: In a medium bowl, with a hand-mixer, blend cream cheeses until soft. Add onion, salsa, and cheese. Stir until well combined. Divide cream cheese mixture among tortillas. Spread a thin layer on each. Sprinkle each tortilla with black olives and lettuce. Roll each tortilla and refrigerate about 4-6 hours before slicing. Just before serving, slice each tortilla roll into one inch pieces. Makes 10 servings Serving Size: 4 pieces Each serving counts as: 1 Starch 1 Vegetable |
*HORSERADISH DIP*
exchanges per serving-1 8oz. dairy, 1 vegetable 1-8oz. container nonfat plain yogurt 5 green onions, finely chopped 1 clove garlic, crushed 1/2 Tablespoon paprika 1 teaspoon horseradish 1/2 teaspoon dried whole tarragon, crushed 1/4 teaspoon pepper Combine all ingredients, stir well. Chill at least 3 hours for flavors to combine. Serve with an assortment of fresh veggies. |
Portabello mushroom "fries"
Portabello Mushroom "Fries"
Ingredients: 4 large Portobello mushroom caps 2 tbsp salt-free steak seasoning, such as Mrs. Dash Olive oil cooking spray 1/2 cup egg substitute, beaten 1/4 cup chopped flat-leaf parsley 1 cup fresh bread crumbs 1 tsp dried Italian seasoning 1/4 tsp Morton Lite Salt 1/8 tsp fresh black pepper 1/2 cup shredded or grated Parmesan Preparation: Preheat a grill pan over medium-high to high heat. Scrape the gills off the underside of Portobello mushroom caps with a spoon. Brush caps gently with a damp cloth to clean them. Spray caps lightly with olive oil to keep them from sticking to the grill pan and season the caps with steak seasoning. Grill mushrooms 3 or 4 minutes on each side under a loose tin foil tent until just tender. Remove from heat and cool 5 minutes. Slice grilled caps into 1/2-inch strips. Turn strips in egg, then coat in mixture of parsley, bread crumbs and cheese. Cook "fries" over medium high heat in a nonstick skillet generously coated with cooking spray. "Fries" will brown in 2 or 3 minutes on each side. Makes: 4 servings Serving size: ¼ recipe LA Exchange: 1 Vegetable, ½ Dairy, 1 Condiment |
Apple berry salsa and chips
Apple Berry Salsa & Chips
Ingredients: 2 medium granny smith apples 1 pt. strawberries, diced 2 Kiwi ( peeled and diced) 1 small orange 2 Tbsp brown sugar substitute 2 Tbsp Apple Jelly( sugar free) Baked Cinnamon Chips 2 ( 6 inch ) flour tortilla 1 Tbsp brown sugar substitute 2 tsp cinnamon Preparation: Salsa: Chop Apples, strawberries, kiwi and orange with food chopper ( hand held) In a medium size mixing bowl mix brown sugar substitute and sugar free apple jelly. Stir in the chopped fruit. Chips: Lightly spray flour tortilla with water on a baking sheet. May use non fat, non stick spray like Pam instead of water. Combine sugar and cinnamon together and divide in half. Cut each tortilla into 8 wedges each. Sprinkle each tortilla with the cinnamon mixture. Place in a 350 degree oven for about 5 minute or until desired crispness. Do not burn. Makes: 4 servings Serving size: ¼ of fruit recipe, 4 chips LA Exchange: 2 Fruits, Starch |
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