BAKED STUFFED MUSHROOMS
4 large mushrooms ready to cook, stems removed and chopped
2 large chicken livers, chopped fine 1 tablespoon chopped onion 1 tablespoon chopped parsley 1 teaspoon fennel seed Va teaspoon garlic powder
1 tablespoon lowfat cream cheese or lowfat Neufchatel cheese VA mug chicken broth 1 tablespoon lemon juice Coat a heavy pan with nostick vegetable spray. Add chicken livers, onion, and seasonings. Cook over low heat for 5 minutes, mixing gently. Add chopped mushroom stems. Cook 5 minutes more. Remove from heat and mix with lowfat cream cheese or Neufchatel cheese. Stuff each mushroom cap with mixture. Put caps in a baking dish, sprinkle with lemon juice. Cover with aluminium foil and bake at 350Â° for 30 minutes. Remove covering and heat 5 minutes longer; transfer to serving dish and pour broth around mushrooms.
1Â pound veal escalopes Salt, pepper, garlic powder to taste 1 garlic clove, mashed (or less, to your taste)
1 tablespoon very lean chopped ham 1 tablespoon chopped parsley 1Â mug dry wine (red or white)
1 small artichoke heart (tinned in water or frozen)
1Â mug tomato juice Place meat between sheets of wax paper and pound well. Sprinkle with seasonings. Coat a small heavy pan with nostick vegetable spray or chicken broth, add veal. Fry quickly for 2 minutes. Remove from pan. Add to pan garlic, ham, and parsley. Bring to boil. Add tomato juice, adjust for seasonings. Bring to a second boil. Reduce heat and simmer 5 minutes more. Pour over meat, mixing well. Place artichoke heart on top of the veal just before serving.
1Â small courgette, sliced thin 1 tablespoon beef broth 1 tablespoon tomato juice 1 teaspoon dry thyme, mixed with 1 teaspoon dry oregano
1 teaspoon chopped onion Salt and pepper
Pour beef broth and tomato juice into the bottom of a small casserole. Add courgette slices, herbs, onion, and seasonings. Cook at low heat for 30 minutes. Serve hot. Serves 1.