Stuffed Mushrooms

Prep Time: 20 Min

Cook Time: 20 Min

Serves: 3-4

1 Medium Pan

1 Baking Pan

Cooking Spray

14 Whole Fresh Mushrooms

1 Tbsp Olive Oil

1 1/2 Tbsp Minced Garlic

1 (8 ounce) Package Low Fat Cream Cheese (Softened)

1/4 Tsp Ground Cayenne Pepper 

1/2 Cup grated Parmesan Cheese

1/2 Tsp Onion Powder

1/4 teaspoon ground black pepper



Preheat oven to 350 degrees F (175 degrees C). Spray a baking pan with cooking spray. Clean mushrooms with a damp paper towel. Carefully break off stems and Chop stems extremely fine.
Heat oil in a large skillet over medium/high heat. Add garlic and chopped mushroom stems to the skillet, cook until mushrooms become soft, taking care not to burn garlic. On low heat stir in cream cheese, Parmesan cheese, black pepper, onion powder and cayenne pepper. Mixture should be very thick. Using a little spoon, fill each mushroom cap with a generous amount of stuffing. 
Arrange the mushroom caps on prepared cookie sheet. Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.

Serve Once they have cooled off to a good eating temperature, not the best cold but still good.

Slow Cooker Beef Stroganoff

Prep Time: 10 Minutes
Cook Time: 6 Hours
Serves: 6

Large Crock pot

1.5 lbs lean stew meat
3/4 cup reduced sodium beef broth
2 Tbsp cooking Sherry
2 Tbsp Low Sodium Worcestershire
2 Cloves minced garlic
1 Medium onion
1 lb mushrooms
1 - 10 oz can 98% fat free cream of mushroom soup
8oz Low Fat Cream Cheese

Low Carb Noodles


Place first 8 ingredients in the slow cooker and stir well. Cook on Medium for 6 hours or on high for 3-4 hours. When your cooking time is almost up, cook noodles according to package directions and add the Cream Cheese to the slow cooker and stir until fully mixed.

Three-Cheese Alfredo Sauce

This recipe Originally came from Spark People Recipes.
http://recipes.sparkpeople.com/recipe-detail.asp?recipe=637402

Minutes to Prepare: 10
Number of Servings: 8

Ingredients

    1/2 tbsp butter
    8 oz nonfat cream cheese (can use regular or light cream cheese instead)
    2 cloves garlic (or equivalent)
    1/4 tsp black pepper
    2 C nonfat milk
    6 oz mozzarella cheese (3/4 cup)
    2 tbsp Parmesan cheese (or to your taste. Calories are for 2 tbsp)
    salt or garlic salt to season


Directions
-Melt butter in sauce pan on medium
-Add cream cheese and stir till melted and creamy
-add garlic and pepper
-Gradually pour in milk until well blended and creamy
-Stir in mozzarella until melted.
-Mix in Parmesan
add salt as desired

It thickens as it cools. Thin with nonfat milk if needed.

Note: Because nonfat cheeses don't melt quite the same as high-fat cheeses, you may need to pop the sauce in a blender to smooth it out, or use a hand blender.

This recipe is good for an alternative pizza sauce too, and anything else you could think of. We also thought that the sauce came out a bit thick so we added in an extra 1/2 cup milk.