Diabetic Low Fat Baked Stuffed Portobello Caps Food

DIABETIC, LOW-FAT BAKED STUFFED PORTOBELLO CAPS

Steps:

• Combine oil and garlic in a small skillet.
• Cook over very low heat until soft and aromatic, not browned.
• Add red pepper flakes and remove from heat.
• Hold mushroom upright and tap to dislodge dirt.
• Clean with a soft brush.
• Gently cut the stem flush with the cap, reserving the stem.
• Paint the caps sparingly with about 1/2 the oil mixture outside then inside.
• Set gill-side up on a baking sheet.
• Sprinkle with 1/2 tsp.
• of the salt.
• With a paring knife, peel reserved mushroom stems, cut into fine dice and place in a bowl.
• Stir in diced red pepper, parsley and thyme.
• Add remaining oil mixture and remaining 1/2 tsp.
• salt and pepper.
• Let stand until somewhat juicy, about 1 hour, tossing occasionally.
• Set rack in upper third of oven and preheat to 450 degrees.
• Divide the stuffing among the caps, spreading evenly.
• Bake until tender throughout, 10 to 15 minutes.
• Transfer to a warm platter and garnish with arugula.
• Serve hot.

ROASTED PORTABELLA CAPS

Steps:

• Preheat oven to 450. Spray a cooking sheet or roasting pan. (To lessen the mess, consider lining it with parchment paper instead.) Place mushrooms gill-side up on the pan. Sprinkle with a little salt and pepper. Roast until tender, about 20 minutes.
• Meanwhile, combine breadcrumbs, Parmesan, parsley, oil, 1/8 t. salt and some pepper. Remove mushrooms from oven. Top each with 2 T. of crumb mixture, spreading evenly. Return to oven and cook until browned, about 5 minutes.

BARB'S FRIED APPLES -DIABETIC-LOW FAT

Steps:

• Melt butter in skillet, add the sliced apples; I add a little water, cover and cook for about 10 minutes.
• Add brown sugar splenda, cinnamon, nutmeg if using, stir & cover, cook about 5 minutes.

BAKED STUFFED MUSHROOMS CAPS

Steps:

• Remove mushroom stems from mushrooms; chop enough stems to measure 1/4 cup.
• Place mushroom caps on a buttered baking sheet and set aside.
• In a medium skillet sauté the chopped stems, onions, and garlic in oil.
• Mix bread crumbs, bacon, parsley, oregano, salt and pepper to taste.
• Add the dry ingredients, along with the melted butter and white wine to the skillet and mix well.
• Shape mushroom mixture into 24 balls; mold each into the mushroom caps.
• Sprinkle with cheese.
• Bake 20 minutes at 350°F.

STUFFED PORTOBELLO MUSHROOM CAPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Mix crabmeat, Italian-style bread crumbs, panko, Parmesan cheese, mozzarella cheese, egg, milk, and butter in a bowl until thick yet pliable enough to shape. Divide and roll into 12 1-inch balls.
• Gently press the balls into the mushroom caps and press to spread into a rounded mound atop the mushroom.
• Bake in preheated oven until heated through and golden on top, about 30 minutes.

DIABETIC GRILLED STUFFED PORTOBELLO MUSHROOMS

Steps:

• 1. Preheat the grill to 350°F.
• 2. Wipe the mushrooms down with a slightly damp paper towel.
• 3. Remove the stems and set aside.
• 4. Brush the outside of the caps with some of the oil.
• 5. Season to taste with salt and pepper.
• 6. Flip the mushrooms over and brush them with oil and balsamic vinegar.
• 7. Season to taste with salt and pepper.
• 8. Prep all of the peppers and onions by washing and slicing them into small chunks.
• 9. Dice the leftover mushroom stems and add them to the peppers.
• 10. Sauté the peppers, mushroom stems, and onions with 2 tbsp. of oil for about 5 to 7 minutes.
• 11. Grill the mushrooms while the pepper mixture is cooking, gill side down for about 5 to 7 minutes.
• 12. Mix the peppers mixture with crumbled blue cheese.
• 13. Flip the mushrooms over and fill the caps with the peppers and cheese.
• 14. Move them to the "off" side of the grill and bake them for 10 to 15 minutes more, until the mushroom is cooked through.

DIABETIC, LOW-FAT FISH STEAKS WITH MUSHROOM SAUCE

Steps:

• Thaw fish, if frozen.
• Arrange fish steaks in an 8x8x2-inch baking dish.
• Cover with vented clear plastic wrap.
• Cook on 100% power (high) for 4 to 8 minutes or till fish flakes easily when tested with a fork.
• Keep warm while preparing sauce.
• In a 2-cup measure stir together cornstarch, bouillon granules, and salt.
• Stir in milk all at once.
• Cook, uncovered, on high for 1 1/2 to 3 minutes or till thickened and bubbly, stirring after 1 minute, then every 30 seconds.
• Stir in mushrooms and carrot.
• Cook for 30 to 60 seconds more or till heated through.
• Stir in lemon peel.
• Serve over fish steaks.
• Sprinkle with parsley.

WW LOW FAT BAKED TOMATO RICE

Steps:

• Heat the oven to 350°F or 180°C.
• Put the rice in an ovenproof casserole dish. Add the finely diced onion.
• Crumble in the chicken stock cubes and pour over the boiling water. Stir to dissolve the stock.
• Add the chopped tomatoes, italian seasoning, parmesan cheese and garlic. Season with salt and pepper if desired. Stir to mix well.
• Cover with a lid or tin foil and bake in the oven for 45 minutes.
• Uncover after 45 minutes. Stir and bake a further 10 minutes uncovered or until the rice is cooked and most of the liquid has been absorbed.
• Serve hot or allow to cool and store in the fridge to be reheated.
• NB: If reheating in the microwave the next day, add a little water before heating, to avoid the rice drying out.