I’ve been craving pizza – so I decided to make a healthier option 🙂 Lovely tomato, cheese garlic and herb goodness – the ‘legal’ way 😉
3 large ‘braai’/brown mushrooms
100g tomato and onion mix/Weigh-Less Chili Tomato Pasta Sauce (I added a bit of garlic and herb paste to jazz it up a bit)
30g cheddar cheese – grated finely, it goes further!
1.5 slice Albany Ultima, grated to make breadcrumbs
10g olives, deseeded and finely chopped
Salt and pepper to taste
A sprinkling of Mixed Herbs
Remove the stems of the mushrooms
Place the mushrooms on a baking sheet, sprayed with non-stick cooking spray
Stuff mushrooms with tomato mix (tomato base, herbs, breadcrumbs, olives and seasoning mixed together)
Top with cheese and sprinkle with Mixed Herbs
Pop into a pre-heated oven and 180C for about 20 minutes.
Serves 1 – 1 Veg (mushrooms = free), 1 Fat, 1 Protein, 1 CC
Adapted from recipe seen on The First Mess
150g sliced mushrooms
1/2 tsp dried rosemary
50g leeks, chopped
5ml olive oil
1/2 tsp Worchestershire Sauce
1/2 tsp tomato paste
250ml chicken (or veggie) stock
75g chickpeas (cooked/tinned)
Fry leeks in olive oil until soft, add a bit of chicken stock if needed. Add mushrooms, fry for another few minutes and add rest of ingredients. Simmer until most of the liquid has cooked away. Serve with with warm rye bread toast.
Always looking for a yummy veggie side dish 🙂 This is super easy and quite tasty!
250g button mushrooms (whole)
25oml plain fat free yogurt
50g each chopped parsley and chopped coriander
1 heaped teaspoon chopped garlic (or a little less to taste)
Salt and Pepper to taste
Place mushrooms in a Ziplock bag or marinating bowl. Add rest of ingredients, close bag and shake bag to mix – leave to marinate for about 4 hours. Thread mushrooms on skewers and grill until soft.
Yesterday’s lunch! The last of my pre-cooked batch of pearl barley used! Managed to get 3 full meals out of it, so planning does save you lots of time and effort! 🙂
Adapted from “Closet Cooking”
100g cooked pearl barley
100g green fresh green beans (I just poured some boiling water on it, and left it to stand for about 10 minutes – no cooking needed)
150g mushrooms (I marinated a batch of mushrooms – ovenroasted it for about 30 minutes, put it in a glass bottle and poured some white vinegar (about 150ml) over it, leaving it to stand in the fridge for a couple of hours)
1/2 small red onion, thinly sliced
A sprinkling of thyme and rosemary (I used dried herbs)
30g low fat feta
Salt and Pepper to taste
10ml white vinegar
5ml olive oil (lemon infused, but you can use normal olive oil with maybe a dash of lemon juice instead)
Lettuce to serve
This salad is very tasty if made in advance – to give the flavours of the olive oil, vinegar and marinated mushrooms to develop a bit. So try to make it the night before.
Mix all the ingredients except the feta and lettuce together. Once ready to serve, stir in the feta and serve on a bed of lettuce.
250g brown mushrooms, sliced
5ml olive oil
140g cooked brown & wild rice
75g cooked (tinned) chickpeas
1/4 tsp smoked paprika
Sprinkling of garlic salt
30ml red wine vinegar
Salt & Pepper to taste
Brown mushrooms in olive oil. Leave to cool.
Mix rest of ingredients plus mushrooms and leave in fridge for a few hours to “marinate”.
I served it on a bed of lettuce, with cucumber ribbons 🙂
Serves 1 (big portion!!) – 2 CC, 1 Protein, 1 Fat, 3 Veg (or count mushrooms as free veg!)
200g cooked pasta rice (4 CC)
50g finely chopped spring onion (1/2 Veg)
5ml mild curry powder
120g drained WL tinned peaches, chopped (1 Fruit)
100g red and yellow peppers, chopped (1 Veg)
90ml reduced oil/low fat mayo (2 Fat)
Mix all the ingredients together and refrigerate – best made a day in advance, to give the flavours time to develop!
As an additional extra – the other salad on the pic is a marinated mushroom salad! Serves 2 as well:
200g mushrooms, chopped/sliced (free veg)
100g thinly sliced red onion (1 Veg)
100g cucumber (grated or spirals)
10ml lite soy sauce
50ml white vinegar (or to taste)
Leave to marinate overnight