Mushroom Stroganoff

I was really trying to push myself into liking mushrooms with this recipe, but I just can't do it! If it had less mushrooms I would probably be ok with it. I had to chop them up small to make it bareable but I was still picking them out! If you like mushrooms then you will love this!

Original recipe found here-http://www.skinnytaste.com/2012/09/mushroom-stroganoff.html

Servings: 4 • Serving Size: 1 1/2 cups • Old Points: 5 pts • Points+: 7 pts
Calories: 268 • Fat: 3.5 g • Carbs: 52.5 g • Fiber: 7 g • Protein: 12.5 g • Sugar: 4.5 g
Sodium: 312 (without salt) 

Ingredients:

• 1 tablespoon butter
• 1/2 cup chopped onion
• 2 tbsp unbleached all-purpose flour
• 2 cups fat-free, less-sodium vegetable broth (or beef if you're a carnivore)
• 1 tbsp Worcestershire sauce
• 1 tsp tomato paste
• 5 oz sliced Cremini mushrooms
• 8 oz sliced baby Bella mushrooms
• 3.5 oz Shiitake mushrooms
• 1/4 tsp thyme
• salt and pepper to taste
• 2 tbsp white wine or sherry
• 1/4 cup reduced-fat sour cream
• 8 oz uncooked noodles (Ronzoni Smart Taste, Healthy Harvest or No-Yolk)
• 1 tbsp minced fresh flat-leaf parsley for garnish

Directions:

Cook noodles in a pot of salted water according to package directions, I like to under-cook them a bit so I can mix it with the sauce and let it finish cooking.

Meanwhile, while the water starts to boil for the noodles, heat a large nonstick skillet over medium-high heat. Melt butter over medium heat and add onions to the pan. Cook 2 - 3 minutes over medium-low heat.

Add flour; stir with a wooden spoon for 30 seconds. Gradually add broth, Worcestershire sauce, and tomato paste, stirring constantly. Add mushrooms, thyme, salt and pepper; stir and cook 4-5 minutes or until thickened and bubbly, stirring constantly. 

Spaghetti squash

This was my first time trying out spaghetti squash! It really tastes almost like normal noodles except it is just a harder texture. It is very tasty! I made this vegetarian from the original recipe by omitting the chicken from it. This version has sundried tomatoes, peas, and broccoli. This is not a weight watchers recipe though!

original recipe here-http://rufflesandtruffles.com/2010/09/spaghetti-squash-with-grilled-chicken-sundried-tomatoes-broccoli-and-peas/

Ingredients:

• 1 medium size spaghetti squash (about 2lb)
• 1/3 cup sundried tomatoes, chopped
• 4 cloves garlic, minced
• 1 cup frozen peas
• 1 broccoli crown, chopped
• 2 tbsp extra virgin olive oil
• 1 cup chicken broth
• grated parmesan cheese (about 1/4 cup)
• salt/pepper, to taste

Instructions:

1. Preheat oven to 375 degrees F.

2. With a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scrape/remove seeds with a spoon. Place squash halves cut side down on a baking sheet; bake for 45 minutes. Let squash cool.

3. Using a fork, scrape the inside of the squash to remove strands.

4. In a large, deep skillet, heat olive oil over medium-high heat. Add garlic. Saute one minute, then add spaghetti squash and saute an additional 2 minutes. Salt and pepper to taste.

5. Add 1/4 cup of chicken broth, sundried tomatoes, and broccoli. Saute 5 minutes.

6. Add peas, and remaining 3/4 cup chicken broth. Shake about 1/4 cup parmesan cheese into mixture (just enough to thicken the chicken broth).

7. Reduce heat to medium-low. Cover skillet and simmer for about 3 minutes.

8. Serve with fresh shaved parmesan cheese.

Crock Pot Vegetarian Lasagna

We recently have been trying to incorporate more vegetarian dishes into our dinners. Here is a crock pot vegetarian lasagna. I have never had eggplant, so it was interesting for me! I am also not a big mushroom fan but I am trying sooo hard! If I could change the recipe I would prob add some spice to it!

original recipe found here-http://www.laaloosh.com/2011/11/02/slow-cooker-vegetarian-lasagna-recipe/

Crock Pot Vegetarian Lasagna

Ingredients

• 15 (12oz) whole-wheat lasagna noodles uncooked
• 1 15 oz container fat free ricotta
• 3 cups shredded reduced fat mozzarella
• 1 28-ounce can crushed tomatoes
• 1 28-ounce can diced tomatoes
• 1 5-ounce package baby spinach, coarsely chopped
• 3 large portobello mushroom caps thinly sliced
• 1 small eggplant, quartered lengthwise and thinly sliced
• 1/2 cup liquid egg substitute
• 5 cloves garlic, minced
• 1/4 cup fresh basil, finely chopped
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp pepper

Instructions

1. In a large bowl, combine egg substitute, ricotta, salt, pepper, oregano, spinach, mushrooms and eggplant.
2. Mix both kinds of tomatoes and their juice, basil and garlic, in a medium bowl.
3. Coat a 6-quart or larger slow cooker with non-fat cooking spray.
4. Spread 1 1/2 cups of the tomato mixture in the slow cooker.
5. Arrange 5 noodles over the sauce, overlapping them slightly and breaking into pieces to cover as much of the sauce as possible.
6. Spread half of the ricotta-vegetable mixture over the noodles and firmly pat down, then spoon on 1 1/2 cups sauce and sprinkle with 1 cup mozzarella.
7. Repeat the layering one more time, starting with noodles. Top with a third layer of noodles. Evenly spread the remaining tomato sauce over the noodles.
8. Set aside the remaining 1 cup mozzarella.
9. Put the lid on the slow cooker and cook on High for 2 hours or on Low for 4 hours.
10. Turn off the slow cooker, sprinkle the reserved mozzarella on the lasagna, cover and let stand for 10 minutes to melt the cheese.

Preparation time: 20 minute(s)

Cooking time: 2-4 hour(s)

Number of servings (yield): 8

Entire recipe makes 8 servings
Serving size is 1/8th of lasagna
Each serving = 8 Points +

PER SERVING: 290 calories; 7 g fat; 38 g carbohydrates; 29 g protein; 8 g fiber