Makes 2 servings.
6 baby portabella mushrooms (washed and stems pulled out)
2 wedges chives and onion laughing cow cheese
1/4 c low fat shredded mozzeralla
1 finely chopped green onion
2 Tbl finely chopped tomato
2 Tbl chopped mushroom stems
Combine the cheeses, onion, tomato, and stems. Lightly spray the mushrooms with oil and then fill the caps with the cheese mixture.
Bake at 425 degrees for 16-18 minutes or until golden brown.
1/8 of a protein
This Medifast recipe is compliant with the lean and green Take Shape For Life program.
This tastes excellent, and just like a traditional baked potato soup. Just without the potato, or all the cream and extra fat.
1 ½ cup cauliflower (3 Greens)
1 cup chicken broth (1 Condiment)
2 wedges laughing cow light garlic and herb (1 Healthy Fat)
Sea Salt to taste
1/8 tsp pepper (1/4 Condiment)
1 tbsp fresh or dried chive (1/7 Condiment)
2 tbsp or 0.5 oz 2% reduced fat cheddar cheese ( 1/8 Lean)
1 tsp of Turkey Bacon cooked and chopped (1/3 Condiment)
Remove the leaves and thick core from the cauliflower, coarsely chop, and reserve 1 ½ cups. Add the cauliflower and chicken broth and bring to a boil. Reduce the heat to a simmer, cover, and cook until the cauliflower is very soft and falling apart, about 15 minutes. If using frozen cauliflower just boil for 1 minute until tender.
Remove from heat and place in a blender. Add Laughing Cow Light cheese, salt and pepper. Place the top on the pitcher, and blend on high for 30 seconds or until smooth. Pour into a bowl and add cheddar cheese, bacon bits, and chives. Keep warm until ready to serve.
1/8 Lean, All your Greens, 1.72 Condiments and 1Healthy Fat per serving
Altered slightly from:
Cream of Baked “Potato” Soup
Created by Desinie Dunn Rushing