Stuffed Portobello Mushrooms with Cilantro Pesto

recipe courtesy of HFPN

Ingredients: 

Nonstick cooking spray
8 large portobello mushrooms (5-6 in. diameter)
1 cup zucchini, finely chopped
1 cup carrots, shredded
3 green onions, thinly sliced
4 Tablespoons unseasoned breadcrumbs
1/2 cup shredded, reduced-fat mozzarella cheese
1 cup loosely packed spinach leaves
1/4 cup finely chopped cilantro
3 cloves garlic
1/4 teaspoon ground cumin
1 Tablespoon fat-free parmesan cheese
1-2 teaspoons olive oil
1-2 teaspoons lemon juice
1-2 Tablespoons water
Salt and pepper to taste 

Preparation:

Combine all ingredients except olive oil, lemon juice and water in a blender and pulse blend until coarsely chopped. Gradually add olive oil and lemon juice until mixture is finely chopped. Add enough water to make a paste. Stir in salt and pepper and use at room temperature. Spinach-Cilantro Pesto is also great with pasta and other vegetables. Remove mushroom stems and chop. Spray a large nonstick skillet with cooking spray and heat over medium heat until hot. Add mushrooms stems, zucchini, carrots and green onions and sauté until crisp-tender (8-10 minutes). Stir in breadcrumbs and Pesto and season with salt and pepper. Spoon vegetable mixture into caps. Line a baking sheet with aluminum foil and spray with nonstick cooking spray. Arrange mushrooms on pan and roast at 425 degrees until mushrooms are tender, about 15 minutes. Sprinkle mushrooms with cheese and continue roasting for 5 minutes.

Makes: 4 Servings
Serving Size: 2 Stuffed Mushrooms
 

Nutrition Facts (per serving)
Calories       185
Fat (g)     4
Saturated Fat (g)     1
Cholesterol (mg)     7
Sodium (mg)     206
Carbohydrate (g)     19
Fiber (g)     6
Protein (g)     16
Calcium (mg)     0

Salmon Cakes

recipe is courtesy of  CINDY WARD

¼ C Eggbeaters (or 1 egg-this changes nutritional values)
1 TBS Reduced Fat Sour Cream
1 TBS Dijon Mustard
Several dashes of hot sauce
½ Tsp Old Bay Seasoning
½ Tsp Dill
½ Small Onion finely chopped
3 Cloves of Garlic minced
¼ C Seasoned Bread Crumbs
8 oz. Salmon fillet (cut into bite size cubes) don't use canned salmon.
Salt and Pepper to taste

Gently mix all ingredients together and let it sit for about 5-10 minutes.
Heat a frying pan and add 1 TBS Olive oil.
Scoop your desired amount of salmon mixture into pan and form the cakes.
Fry until golden brown and turn over...fry other side until patties are done. Should be finished cooking in about 5-10 minutes. 

I covered mine for a minute or so after the initial flip.

Nutrition per each Salmon Cake

6 evenly portioned 
Calories: 111
Carbs: 4 g
Protein: 10 g
Fat: 5.5 g
Cholesterol: 24 mg
Sodium: 251 mg
Sugars: .5 g
Fiber: <1 g