Grain and Vegetable-Stuffed Portobello Mushrooms

4 (5inch) portobello caps, gills removed
Cooking Spray
1 garlic clove, minced
1 package precooked vegetable harvest whole grain rice medley (uncle bens ready rice)
1 cup refrigerated prechopped tomato, onion and bell pepper mix ( Im using half of a tomato, 1/2 pepper & 1/2 onion)
1 cup finely shredded italian cheese blend, divided
2 teaspoon worcestershire sauce
salt
pepper

Preheat Broiler

Plae mushrooms gill side down on foil lined baking sheet coated with cooking spray. Broil for 4minutes

While mushrooms broil, heat nonstick skillet over medium heat, coat pan w/ cooking spray, add garlic, and tomato mixture to pan, saute for 2minutes.

Remove from heat, stir in rice, 3/4cup cheese and worcestershire sauce

turn mushrooms over, sprinkle evenly w/ salt & pepper, divide rice mixture evenly among mushrooms, sprinkle evenly with 1/4cup cheese mixutre. Broil 3minutes until cheese melts.

4 servings, 1 cap each.

Mediterranean Turkey Burgers with Red Bell Pepper Mayo

1 lb lean ground turkey breast
1 large egg white
1/4 cup dry breadcrumbs
1/3 cup crumbled feta cheese ( reduced fat)
3 tablespoons chopped pitted kalamata olives
1 tablespoon capers, minced
1/2 teaspoon dried oregano
1/4 teaspoon pepper
Cooking Spray
3 tablespoons light mayonnaise
2 tablespoons minched bottled roasted red beller peppers, drained
4 wheat buns toasted
4 green leaves of lettuce
4 slices tomato
4 slices red onion

Combine first 8 ingredients in a large bowl, stir until blended. Divide mixture into 4 equal portions, shaping each into a 1/2 inch thick patty

Heat large skiller over medium heat, spray with cooking spray, cook patties for about 5-6minutes on each side

While burgers cook, combine mayo and bell peppers in a small bowl. Spread mayo mixture on buns and top w/ lettuce & onions.

Ravioli with Sun-Dried Tomato Cream Sauce

1 (18ounce) package frozen small cheese ravioli ( I used rigatoni from aldi's, so I had 7 in my bowl)
2 teaspoons olive oil
1 (8ounce) package baby portobello mushrooms, quartered
1/2cup coarsely chopped onion
1/2 teaspoon all purpose flour
1/2cup plus 2 tablespoon half and half
2 tablespoons sun-dried tomato pesto (such as classico)
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 cup asiago cheese
Basil leaves optional

1-Make ravioli's

2-While Ravioli's cook, heat oil in large skillet, add mushrooms and onions, saute for 3-4minutes until richly browned. Combine flour and next 4 ingredients until smooth. Add to pan, stirring well. Cook over medium/low heat 2minutes or until mixture thickens slightly

3-divide cooked ravioli into shal bowls, spoon mushroom sauce evenly over ravioli, sprinkle with cheese.

Serving is 4.

13 raviolis, 1/2cup mushroom sauce and 1 tablespoon cheese.

Southwestern Rice & Veggie Cakes

2 (1.5ounce) slices double fiber bread ( I used 1 cup plain bread crumbs)
2 (8.5ounce) packages of Santa Fe precooked whole-grain rice medley (such as uncle Ben's Santa Fe Ready Rice
4 large egg whites lightly beaten
3/4cup preshredded reduced fat mexican cheese blend
Cooking Spray
1/2cup sour cream
2 teaspoons fresh lime juice ( I used bottled)
1/4 teaspoon chili powder

1-place bread in food processor, and pulse 10 times or until crumbs measure 1 cup. Combine crumbs, rice, egg whites and cheese in large bowl; mix well. Divide mixture into 8 equal portions, shaping each into a 2 inch patty

2-Heat large skillet, cook w/ cooking spray, add 4 patties to pan cook for 3 minutes, carefully turn patties over and cook another 3minutes or until lightly browned.

3-While patties cook, prepare sour cream, lime juice and chili powder in a small bowl.

Arrange cakes on platter, top each with sourcream mixture.

2 rice cakes and 2 tablespoon of sour cream mixture is a serving.


***I got 10 patties***

Grilled Chicken with Rustic Mustard Cream

I got the newest cook book from Weight Watchers, Our Best Quick & Easy Meals.

Ingredients:

1 tablespoon plus 1 teaspoon whole-grain dijon mustard, divided
1 tablespoon olive oil
1 teaspoon chopped fresh rosemary
1/4 teaspoon salt
1/4 teaspoon black pepper
4 (6ounce) skinless, boneless chicken breats halves
Cooking Spray
3 tablespoons light mayonnaise
1 tablespoon water
Rosemary sprigs(optional)

1-Prepare Grill
2-Combine 1 teaspoon mustard, oil and next 3 ingredients in a small bowl; brush evenly over chicken. Place chicken on grill rack coated with Cooking Spray, grill 6minutes on each side until done

3-While chicken grills, combine remaining 1 tablespoon mustard, mayonnaise, and 1 tablespoon water in a bowl; stir with a whisk. Serve mustard cream with grilled chicken. Garnish with Rosemary if desired.

Yield: 4 servings, 1 chicken and 1 tablespoon mustard cream sauce.

Thai Chicken Fettuccine

Ingredients:
1 cup salsa
1/4 cup creamy peanut butter
2 tablespoons orange juice
2 tablespoons honey
1 teaspoon soy sauce
8 ounces uncooked fettuccine
3/4lb boneless skinless chicken breasts, cut into strips
1 tablespoon sweet red pepper, julienned
1/4cup cilantro ( I don't use this)

Directions

For sauce, combine first five ingredients, cover and microwave for 1minute, stir. Set aside

Cook fettuccine according to directions. Meanwhile in skillet, cook chicken in oil over medium heat. Add Pepper, cook and stir until tender crisp.

Drain fettuccine, top w/ chicken mixture and sauce. Sprinkle w/ cilantro (ill use green onions).

Yum.

Shrimp, Tortellini & Spinach

My coworker made this the other night & raved at how good it was. She found it from Kraftfoods.com

What You Need!
1 pkg. (9 oz.) refrigerated cheese tortellini
1/4 cup KRAFT Roasted Red Pepper Italian with Parmesan Dressing
2 cloves garlic, minced
1 can (14-1/2 oz.) no-salt-added diced tomatoes, undrained
3/4 lb. cooked cleaned medium shrimp 1 bag **she said she would use 1 lb**
(6 oz.) baby spinach leaves
1/4 cup chopped fresh basil
2 Tbsp. KRAFT Grated Parmesan Cheese

Make It!


COOK pasta in large saucepan as directed on package. Drain in colander; set aside.

Heat dressing in same pan on medium-high heat. Add garlic; cook 1 min. Add tomatoes and shrimp; mix well.

Bring just to boil. Stir in spinach; cover. Simmer 1 to 2 min. or until spinach is wilted, stirring occasionally.

STIR in pasta and basil; simmer, uncovered, 3 to 4 min. or until sauce is thickened, stirring occasionally.

SERVE topped with cheese