#healing Stuffed Mushrooms (for cholesterol-phobics)

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Stuffed Mushrooms (for cholesterol-phobics)
lower cholesterol
Image by AbbyRavera
Stuffed mushrooms that are decidedly yummy, with almost zero cholesterol. It’s designed with "mi amor" in mind. Rather then being cholestrolphobic, he happily guzzles eggs, cheese, and (sadly) prosciutto – against his doctor doctor’s orders. I’ve become cholesterolphobic on his behalf.

You can find the recipe here: thebreathingkitchen.com/?p=120

Swiss Chard Gratin
lower cholesterol
Image by Janellie
Monday, January 17, 2011

A goal of mine is to start making more meals at home. I have several cooking apps on my iPhone so I chose to make a recipe I had "favorited" awhile back. I also made a tilapia recipe which is the next photo. After eating the meal I was reminded that it does feel great to make a health, well-balanced dinner for the two of us. However, it is much easier on a day off of work!

Recipe from Whole Foods www.wholefoodsmarket.com/recipes/2110
Serves 4
This gratin will convert those wary-of-green-vegetable eaters to greens lovers. A simple white sauce lightly coats Swiss chard leaves, and a topping of cheese and crisp breadcrumbs seals the deal. For a different presentation, bake in individual gratin dishes or ramekins rather than one large dish. Make up to a day ahead and keep in the fridge until ready to serve.

2 bunches Swiss chard leaves, chopped (about 8 cups packed)
1 cup water
1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter, more for the baking dish
1 cup low fat milk
2 tablespoons unbleached white flour
Sea salt and freshly ground black pepper
1/4 cup grated Comté or Parmesan cheese, divided
1 tablespoon whole wheat bread crumbs

Preheat oven to 350°F. Place chard leaves in a saucepan with the water and cook over medium heat until leaves are just tender, 3 to 4 minutes. Drain, reserving 1/4 cup of the cooking liquid. Set chard aside. In the same saucepan, heat olive oil and butter over medium heat. When butter has melted, whisk in the flour until blended. Whisk constantly for 1 minute. Slowly whisk in the milk and reserved cooking liquid. Continue cooking and stirring until the sauce thickens, 3 to 5 minutes. Season with salt and pepper and stir in half of the grated cheese. Stir in the cooked chard and transfer to a buttered 9×9-inch baking dish. Sprinkle with remaining cheese and breadcrumbs. Bake for 20 minutes or until hot and bubbling. Serve immediately.

Per serving (About 7.5oz/210g-wt.): 140 calories (80 from fat), 9g total fat, 3.5g saturated fat, 6g protein, 10g total carbohydrate (1g dietary fiber, 4g sugar), 15mg cholesterol, 340mg sodium

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