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Diabetic Creamy Mushroom Soup Recipe

August 28th, 2014 by alice  Tags: , , | Print This Post Print This Post

Diabetic Creamy Mushroom Soup Recipe

INGREDIENTS

  1. 1lb slicedfresh mushrooms
  2. 2 (14 1/2 ounce)cansreduced-sodium chicken broth
  3. 1/2teaspoononion powder
  4. 1/8teaspoonblack pepper
  5. 1cuplow-fat milk
  6. 5tablespoonsall-purpose flour
  7. 1/4teaspoonbrowning sauce

DIRECTIONS

  1. Coat a soup pot with nonstick cooking spray, add the mushrooms and saute over high heat for 4 to 5 minutes or until soft; stirring frequently.
  2. Add the chicken broth, onion powder, and pepper; bring to a boil, then reduce the heat to medium-low.
  3. In a small bowl, mix the milk and flour until smooth; gradually add to the soup, stirring constantly.Stir in the browning and seasoning sauce and simmer for 5 more minutes or until thickened.

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Extra Creamy Mushroom Sauce Recipe

January 28th, 2014 by alice  Tags: , , | Print This Post Print This Post

INGREDIENTS

  1. 1/2lbfresh mushrooms
  2. 2tablespoonsbutter
  3. 1/8teaspoonblack pepper
  4. 1cupheavy cream
  5. 1tablespoonflour
  6. 2egg yolks
  7. 1dashsoy sauce (optional)

DIRECTIONS

  1. Slice mushrooms.
  2. Saute in butter for about 5 to 10 minutes.
  3. Add pepper.
  4. In a seperate bowl whisk together cream and flour.
  5. Pour slowly into pan with the mushrooms.
  6. If using soy sauce, add now.
  7. Stir over heat until thickened.
  8. Remove from heat, beat in egg yolks.
  9. Serve.

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Low – Fat Creamy Mushroom and Rice Recipe

November 14th, 2013 by alice  Tags: , , , | Print This Post Print This Post

INGREDIENTS

  1. 1 (10 3/4 ounce)canlow-fat cream of mushroom soup
  2. 1cupbeef stock
  3. 1/2cupwater
  4. 1/2cup choppedmushrooms
  5. 1 1/2cupsMinute Rice

DIRECTIONS

  1. In sauce pan bring soup, stock, and water and mushrooms to boil.
  2. add rice, stir and cover for 10 minutes.

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Creamy Mushroom, Bacon and Spinach Pasta – Low Fat Recipe

August 28th, 2013 by alice  Tags: , , , , , | Print This Post Print This Post

INGREDIENTS

  1. olive oil flavored cooking spray or1 tablespoonolive oil
  2. 1teaspoon mincedgarlic
  3. 1onion, finely chopped
  4. 1/2red capsicum, finely chopped
  5. 3slicesbacon, chopped(WW brand if possible)
  6. 7mushrooms, sliced
  7. 185mlevaporated low-fat milk
  8. 1tablespoonDijon mustard
  9. 100gbaby spinach leaves
  10. 200gpasta(any type – I use penne or fettucine)
  11. chili flakes (optional)
  12. black pepper, to taste

DIRECTIONS

  1. Bring a large pot of salted water to the boil.
  2. Spray a pan with olive oil spray and sauté finely chopped onion, capsicum, bacon and garlic.
  3. When soft add mushrooms and as much or as little chilli as you like.
  4. Cook until soft.
  5. Put pasta into boiling water and bring back to the boil.
  6. Cook to your liking.
  7. Add dijon mustard and evaporated milk to the onion mix.
  8. Stir to combine and heat very gently until pasta is ready.
  9. If you like a’wetter’ sauce add a small amount of the pasta cooking water to the onion/milk mixture.
  10. Place washed spinach leaves into a colander.
  11. When ready drain the pasta over the spinach.
  12. This will wilt the spinach- the only’cooking’ it needs.
  13. Add the pasta/spinach mix to the sauce.
  14. Stir to combine.
  15. Serve topped with freshly ground black pepper and parmesan cheese if desired.
  16. **Note: In Australia, on the Weight Watchers points plan, WW bacon is 1/2 a point for 3 slices and the small tin (185ml) of carnation brand light and creamy evaporated milk is 3 points.

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Pierogies With Creamy Mushroom and Sherry Sauce Recipe

August 24th, 2013 by alice  Tags: , , , | Print This Post Print This Post

Pierogies With Creamy Mushroom and Sherry Sauce Recipe

INGREDIENTS

  1. 1teaspoonolive oil
  2. 2cupssliced mushrooms
  3. 1onion, sliced
  4. salt and pepper
  5. 2tablespoonsdry sherryor apple juice
  6. 1tablespoonflour
  7. 2/3cuplow-fat milk(I use skim)
  8. 1/4cupchicken broth
  9. 1 (1 lb)packagefrozen low-fat potato pierogies, thawed
  10. 2tablespoonslight sour cream

DIRECTIONS

  1. Heat oil in large nonstick skillet over medium-high heat.
  2. Add the mushrooms, onion, salt and pepper to taste.
  3. Cook stirring occasionally until the mushrooms and onion are tender and lightly browned, about 4 minutes.
  4. Stir in sherry and cook until evaporated.
  5. Sprinkle in flour and stir to combine.
  6. Stir in milk, broth, and pierogies; bring to a boil.
  7. Remove from heat and stir in sour cream.

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