And the holiday recipes continue!
Whether you have a work Christmas party, a church potluck, or another family gathering, I believe this appetizer is a classic go-to that suites all occasions. What is the featured holiday recipe this week? Stuffed mushrooms! Similar to the deviled eggs of last weeks blog, there are several variations of recipes on this classic appetizer. Adapt whatever recipes you may find to have the lower calorie ingredients, and avoid any recipes that call for starches such as crackers or stuffing.
This recipe has been adapted from Kraft Foods to use lower-fat options to save on calories. Pair mushrooms with a protein as it will not be very filling on its own. Another great benefit to this dish, you can prepare it early and pop it in the oven at the last minute so it is served warm and melty. Mmmmmm. Enjoy!
Don’t forget the WeightWise Holiday Party is this Thursday at the clinic! The decorations are going up and the menu has been planned. Bring canned food items in exchange for extra raffle tickets for door prizes. Also, bring in before and after pictures of your weight loss AND your favorite recipe to be entered into a drawing for the cookbook Chris and I are working on! We will also have a photo booth set up for fun pictures with WeightWise friends! Hope to see you Thursday at 6pm!
Cheese ‘n Bacon Stuffed Mushrooms (adapted from kraftfoods.com)
12 large fresh mushrooms
4 oz reduced fat cream cheese
1 clove garlic, minced
4 slices turkey bacon, cooked and crumbled
1/2 cup 2% shredded cheddar cheese
1 Tbsp chopped fresh parsley
1. Heat oven to 350 degrees
2. Remove stems from mushrooms; discard or reserve for another use
3. Mix remaining ingredients; spoon into mushrooms caps. Place, filled-sides up, in shallow baking dish
4. Bake 18 to 20 min or until heated through