Veggie Cakes

Recipe from: http://dietbites.com

Begin by grating up an assortment of your favorite vegetables. Examples include: carrots, mushrooms, squash, bell pepper, onion, corn, cabbage, broccoli, cauliflower, pinched spinach, cooked drained beans, potatoes. Be sure to use clean vegetables, and to drain your vegetables. Water tends to create splattering in the pan while cooking.

3 cups of grated vegetables
2 egg whites
salt & pepper to personal taste
dash or two of your favorite seasoning - totally optional
2 Tablespoons of white OR wheat flour
non stick cooking spray

Spray a skillet with the cooking spray and while it heats, mix the vegetable cakes in a bowl.

Form flat little patties and carefully place into the pan.

Cook until golden on one side before flipping, then turn and cook on the other side until golden brown. Be careful not to disturb your patties as they cook because they are very fragile.

Serve with low-fat dip or dressing for dipping.

Calorie Count: Without the dressing, using these veggies - mushrooms, squash, bell pepper, onion, carrots, cabbage & asparagus, the recipe contains 125 calories. Yes, that's for the ENTIRE recipe which makes a very nice size plate of vegetable treats.

Adding potatoes and corn will up your calorie count.

Easy Foil Packets - Turkey Meatloaf & Potato

2lb. Ground turkey (ground meat of your choice)
1 pk Meatloaf Seasoning Mix
1/4 - 1/2 c. oats
2 Eggs
1/4 - 1/2 c. Milk
Sliced Mushrooms
1 bag Hashbrown potatoes
1 stick Butter
Seasoned Salt

(Makes 8 Packets)

Lay out 8 large pieces of foil on the counter. Spray the center of each lightly with non-stick spray. Mix meat, seasoning mix, oats, eggs, & milk. Shape into 8 rectangular patties and place on foil. Divide mushrooms among some or all packets. Dab about 1 Tbs. butter per packet on top of mushrooms. Top with hashbrown potatoes (divide bag among the 8 packets). Season with seasoned salt. Seal foil packet & wrap in an additional layer of foil. Cook meat-side first, about 10-15 minutes, then potato-side for another 10 minutes. Let sit for 5 minutes. When opening, avoid getting burned by steam.

Grilled Portabello Mushroom Sandwiches

I made the yummiest sandwiches for dinner tonight.

Portabello Mushrooms
Balsamic Vinagrette
Fresh Basil
Provolone cheese (or mozarella)
Sourdough or another hearty bread (enough slices for sandwhiches)
olive oil
spinach

Brush the mushroom caps with the balsamic vinagrette. Grill on medium heat until tender. Brush with more vinagrette. Brush one side of bread with a little olive oil & grill on low-medium. Place cheese on bread, so it melts. When cheese is warm, top with grilled mushroom a little spinach and the other slice of bread.