It’s good to be over-stuffed…if you’re a baby bella!

ARTICHOKE SPINACH DIP-STUFFED MUSHROOMS

I have to say this is one of the biggest hits I’ve had…soooo good.

Everybody loves spinach dip and everybody loves stuffed mushrooms – it only stands to reason that together they’d be over the top, and they ARE!

You don’t have to use the ‘srooms if you don’t want to – baking the dip in a casserole dish and having it with whole grain crackers or veggies is just as wonderful.

Creamy, garlicky, melty, cheesy goodness inside a tender, flavorful baby bella…….swoon!

Think outside of appetizers – they’d be an upscale side to steaks or burgers. A chopped salad and two or three of these and lunch is fantastically gourmet!

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20-25 crimini or white mushrooms
4 ounces (1/2 pkg) reduced-fat cream cheese, softened
2/3 cup light Hellman’s or Best Foods mayo (this brand really is best…less greasy and doesn’t separate as much)
One 14-ounce can artichoke hearts, sqeezed to remove excess liquid and finely diced
1 cup frozen chopped spinach, thawed and squeezed dry
2 cloves garlic, minced
1 teaspoon Splenda/sugar
1 cup freshly grated Parmesan (not shredded – the powdery fresh from the deli-cheese case)
Pinch cayenne pepper

Preheat oven to 350 degrees. Wipe mushrooms clean; remove stems and gently scoop out the gills to make room for the filling.

In a large bowl combine the cream cheese, mayo, diced artichoke hearts, spinach, garlic, Splenda, Parmesan, and cayenne. Fill each mushroom cap with 1 tablespoon of dip mixture. Place on a baking sheet (with sides, as the mushrooms will release liquid) and bake for 15-20 minutes, or until mushrooms are soft and the filling is golden. Serve warm. Makes approx 10 servings of 2 pieces each.

Per Serving (2 pieces): Calories 81; Protein 7 g; Fat 3 g; Carbs 3 g; Sugar 0 g; Sodium 283 mg

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You’ll love this Greek!

ARTICHOKE-FETA QUICHE

This one is rich and eggy…studded with artichoke hearts and melting feta cheese. Pair with whole wheat toast and a fruit salad for your family and you’ve got a quick and nutritious brunch or light supper.

I make all my quiche without crust – in this case, I’d rather have another whole piece than waste my calories on the pastry.

And artichokes and eggs look a lot better on my hips than crust.  I’ll stop now…it’s not coming out like it sounds in my head!

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1 tablespoon olive oil
1/2 medium onion, diced
Two garlic cloves, minced
One 14-ounce can artichoke hearts, drained, chopped
4 eggs, beaten
1 tablespoon flour
1/8 teaspoon Kosher salt
1/4 teaspoon oregano
1/8 teaspoon tarragon
1/8 teaspoon lemon pepper
1 tablespoon fresh parsley, minced
1/4 cup milk
1/2 cup crumbled feta cheese
1/4 cup shredded parmesan cheese

Preheat oven to 350 degrees.  Coat a 9-inch pie plate with cooking spray and set aside.
Saute onion and garlic in olive oil until soft. Add artichokes and heat through. In a large bowl beat together the eggs, flour, salt, oregano, tarragon, lemon pepper, parsely, and milk. Stir in vegetable mixture and cheeses. Pour into a prepared pie plate and bake for 20-25 minutes or until set in the center. Serve with roasted red pepper salsa and garnished with crumbled feta, if desired. Makes 8 servings.

Per Serving: 112 Cal; 7 g Protein; 7 g Tot Fat; 6 g Carb; 1 g Fiber; 2 g Sugar; 309 mg Sodium

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