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Tuesday, December 22, 2015


·         8 medium Portobello mushrooms, cleaned with stems and gills removed
·         14 ounce jar of roasted red peppers chopped
·         1½ cups fresh spinach, washed
·         2 cups Egg Beaters
·         ¼ tsp. no salt blend such as Mrs. Dash Tomato Basil
·         ½ cup shredded cheddar cheese (fat free and 2% cheese mixed together)
·         ½ cup freshly grated parmesan cheese
·         Chopped tomatoes for garnish
·         “I can’t Believe It’s Not Butter” spray
·         Cooking spray

1.      Preheat oven to 450˚
2.      Place mushrooms on cookie sheet
3.      Spray mushrooms with butter spray and sprinkle with seasoning
4.      Bake for 10-15 minutes
5.      Spray a medium skillet with cooking spray and add red peppers and spinach, cooking until spinach is wilted
6.      Add Egg Beaters and cheddar cheese and cook until desired texture
7.      Place mushroom on plate and top with ¾ cup of egg scramble
8.      Sprinkle with parmesan cheese and serve with chopped tomatoes for garnish

Servings:  8
Serving size:  1 mushroom and ¾ cup of egg scramble

Nutritional Information
Calories:  125
Fat:  2 g
Saturated Fat: 0 g                           
Cholesterol:  25 mg                        
Sodium:  130 mg
Carbohydrate:  8 g                        
Fiber:  3 g
Protein:  18 g

Serving Suggestion:
Add 15 g of carbohydrate such as 1¼ cups of strawberry slices

"The Perfect Day"
By: Nanette Cameron, RD

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