Mushroom and pinenut risotto

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Really easy to make and you can experiment with the ingredients - add butternut squash or any other type of vegetable. * 1 onion * 150 g chestnut mushrooms * 2 cloves garlic * 25 g butter * 200 g risotto rice * 50 g pinenuts * 150 ml ginger ale * 1 tbs olive oil * Bunch of parsley * salt and pepper * 600 ml stock Heat the oil and butter Add the chopped onion, chopped garlic and pinenuts Fry for 2 minutes or until soft. Add the ginger ale and turn down the heat until all has been absorbed Add the rice and then the stock (I like to add this bit by bit) If it becomes dry then just add some more Stir in the parsley and add some salt and pepper. Serve up.

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Ham Potluck Bake

1 1/2 cups shredded carrots
6 cups (20 ounces) shredded frozen potatoes
9 ounces (full 1/2 cups) diced 97% fat-free ham or
any extra-lean meat
1 tablespoon dried onion flakes
1 (10 3/4 ounce) can Healthy Request Cream of Mushroom Soup
1/4 cup skim milk
1/8 teaspoon black pepper
3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese

In a crock pot liner, combine carrots, potatoes, ham, and onion flakes. Add mushroom soup, skim milk, black pepper, and Cheddar cheese. Mix well to combine. Cover and cook on LOW for 6 to 8 hours.

Stir well before serving.

Divide into 6 servings.

Serving size (1/6 recipe)

Healthy Exchanges: 1 2/3 Protein, 2/3 Bread, 1/2 Vegetable, 1/4 Slider, 11 Opt. Cal.

Per serving: 157 Cal, 5g Fat, 12g Pro, 16g Carb, 688mg Sod, 158mg Calc, 2g Fib

Diabetic Exchanges: 1 1/2 Meat, 1 Starch/Carbohydrate

3 WW points

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Added on: 10-11-2007
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