This is an easy and delicious recipe. The Pecorino Romano is the perfect cheese to use, as it pairs really well with the bread crumbs. You need not worry about bland stuffed mushrooms anymore, as these are very flavorful! If you live in a dry area you might want to add a little more olive oil or chop the mushroom stems and put them in the bread crumb mixture (this will add moisture).

Stuffed Mushrooms recipe – 175 calories

Ingredients:
28 large (2 1/2-inch-diameter) white mushrooms, stemmed
1/2 cup grated Pecorino Romano cheese
1/2 cup Italian-style dried bread crumbs
2 garlic cloves, peeled and minced
1 tablespoon chopped fresh mint leaves
2 tablespoons chopped fresh Italian parsley leaves
1/3 cup extra-virgin olive oil
salt and pepper, to taste

Preparation:
1. Preheat the oven to 400 degrees F.
2. Stir the Pecorino cheese, bread crumbs, garlic, mint, parsley, and 2 tablespoons olive oil in a medium bowl to blend.
3. Add salt and freshly ground black pepper to taste.
4. Drizzle a heavy large baking sheet with about 1 tablespoon olive oil, to coat.
5. Spoon the filling into the mushroom cavities and arrange them on the baking sheet (cavity side up).
6. Drizzle the remaining oil over the filling in each mushroom.
7. Bake for about 25 minutes (until the filling is golden on top and heated through and the mushrooms are tender).
8. Serve.

Servings: 7 (4 mushrooms per serving)

Nutritional information for one serving:
Calories: 175
Total fat: 13 g
Sodium: 264 mg
Total carbs: 9.4 g
Fiber: 1.3 g
Protein: 6.8 g
Weight Watchers points: 4

[Photo credit]

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Garlic Tomatoes recipe – 79 calories

Ingredients:
8 ripe plum tomatoes, cut in half
16 garlic cloves, in skin
4 sprigs fresh thyme
1/4 cup olive oil
salt and pepper, to taste

Preparation:
1. Preheat the oven to 425 degrees F.
2. Place the tomatoes cut side up in a large pan (in a single layer).
3. Place the garlic cloves and thyme sprigs in between the tomatoes.
4. Pour the olive oil over the tomatoes.
5. Bake for about 45 minutes (until the tomatoes are slightly charred).
6. Discard the thyme.
7. Season with salt and pepper to taste.
8. Squeeze the meat from the garlic cloves over the tomatoes.
9. Garnish with fresh thyme and serve warm.

Servings: 8

Nutritional information for one serving:
Calories: 79
Calories from fat: 62
Total fat: 6.9g
Cholesterol: 0mg
Sodium: 4mg
Total carbs: 4.4g
Fiber: 0.9g
Protein: 0.9g
Weight Watchers points: 2

You might also like these appetizer recipes:

• Peach and Roasted Red Pepper Bruschetta recipe – 46 calories
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View full post on Diet Recipes under 200 calories

You can substitute the Grand Marnier with a little vanilla or orange extract. If you’re a big fan of white chocolate, you can skip the drizzling at the end and just dunk the bars into the white chocolate.

Rice Krispies Bars recipe – 181 calories

Ingredients:
4-4 1/2 cups Rice Krispies
2 1/2 cups miniature marshmallows
1/2 cup dried apricots, diced
1/3 cup sliced almonds, toasted
3 tablespoons unsalted butter
cooking spray
1/4 cup light brown sugar
1/4 teaspoon ground cinnamon

Topping
1/2 cup white chocolate chips
2 teaspoons Grand Marnier
1-3 teaspoon canola oil

Preparation:
1. Coat a 9×9 inch pan with cooking spray and set aside. Also apply a little spray to your cooking spoon.
2. To make the bars, begin by adding together the brown sugar and butter in a large saucepan over medium-low heat. Stir for about 2 minutes, until the butter and sugar are melted.
3. Add in the 1/4 teaspoon of ground cinnamon and stir.
4. Add the miniature marshmallows and stir continuously, helping the puffs to melt. Continue mixing until you have a pale brown mixture that is still rather loose.
5. Once the marshmallows are fully melted and mixed with the sugar, add in the Rice Krispies, dried apricots and toasted almonds.
6. Stir quickly to get all of the ingredients incorporated.
7. Turn the mixture out into the 9×9 inch pan, distributing as much as possible using your spoon.
8. Place the bars in the refrigerator and leave them to set for about 30 minutes.
9. Invert the pan, giving it a good whack to release the bars.
10. Slice into 12 pieces.
11. To prepare the topping, melt the white chocolate chips in a double boiler over very low heat.
12. Add the canola oil to the chocolate and stir while the the chips continue to melt.
13. Stir the Grand Marnier into the melted chocolate and use a spoon to stripe the bars on the diagonal, allowing the melted chocolate to drip down the side.
14. Place the bars on waxed paper to cool.

Servings: 12 bars

Nutritional information for one serving:
Calories: 181
Calories from fat: 62
Total fat: 7g
Cholesterol: 8mg
Sodium: 106mg
Total carbs: 29g
Fiber: 0.8g
Protein: 2g
Weight Watchers points: 4

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View full post on Diet Recipes under 200 calories

This soup is awesome and full of flavor – just what any good vegetable soup should taste like!

Chicken and Mushrooms recipe – 189 calories

Ingredients:
2 small potatoes, peeled and chopped
2 (14 ounce) cans diced tomatoes (undrained)
2 tablespoons olive oil
4 garlic cloves, chopped
1 large onion, chopped
2 large carrots, chopped
2 cups green beans (cut into 1-inch pieces)
1/4 head cabbage, chopped
1 medium turnip, chopped
2 small celery stalks, chopped
6 cups vegetable broth
1/2 teaspoon thyme
salt and pepper, to taste

Preparation:
1. In a large pot, heat one tablespoon of olive oil over medium-high heat.
2. Add the onion and cook until it becomes translucent.
3. Add the garlic and saute for a few minutes (don’t let the garlic brown).
4. Add the remaining chopped vegetables and saute for about a minute or two (add the second tablespoon of olive oil if needed).
5. While sauteing, add the thyme and season with salt and pepper to taste.
6. Place the sauteed vegetables in the crock pot, add the vegetable broth and tomatoes.
7. Cook on low for about 7-9 hours or high for about 4-6 hours.
8. Just before serving, mash some of the potato chunks against the side of the crockpot to thicken the soup, stir a little and serve.

Servings: 12

Nutritional information for one serving:
Calories: 79
Total fat: 2.5 g
Cholesterol: 0 mg
Sodium: 534.8 mg
Total carbs: 13.3 g
Fiber: 2.8 g
Protein: 1.9 g
Weight Watchers points: 1

[Photo credit]

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Don’t be put off by the weird combination of ingredients… the final result is well worth it! Sweet and a little tangy, this is a very healthy and refreshing drink.

Pineapple Celery Punch recipe – 81 calories

Ingredients:
2 cups celery, chopped
2 cups fresh pineapple, cut into cubes
1/2 cup water
3 tablespoons sugar
1/2 cup fresh cilantro, firmly packed

Preparation:
1. In a blender, purée all ingredients until smooth.
2. Pour the mixture through a fine-mesh sieve, discarding the solids after pressing hard on them.
3. Serve over ice.

Servings: 4

Nutritional information for one serving:
Calories: 81
Total fat: 0.2 g
Cholesterol: 0 mg
Sodium: 42 mg
Total carbs: 20.8 g
Fiber: 2 g
Protein: 0.8 g
Weight Watchers points: 1

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1 pound fresh broccoli
1 large minced onion
3 large eggs
2 tablespoons butter
3 tablespoons flour
1 cup hot milk
2 ounces crumbled Roquefort cheese
1/2 teaspoon Tabasco sauce
1/2 teaspoon salt
1/2 cup dry bread crumbs

Preheat oven to 350 degrees F. Butter baking dish; dust with dry bread crumbs; set aside.

Clean broccoli, pare any tough skin from stem and cut into pieces; place in pot of salted, boiling water for 10 minutes. Drain; squeeze dry. Transfer to food processor and pulse to chop.

In skillet, melt butter; add onion; sauté until soft. Stir in flour; whisk to incorporate well.

Gradually add milk. Cook until mixture thickens, stirring constantly; remove from heat.

Stir in cheese, broccoli and Tabasco sauce.

In small bowl, beat eggs with salt. Stir eggs into cooled broccoli mixture.

Transfer mixture to prepared baking dish; bake in preheated oven for 40 minutes.

View full post on The Secret Recipe Blog

Just remember this hunk of meat more recommended cooking time than specified,  much more. And if you feel a little adventurous, splash some red wine on the meat, let it sit for a little bit. Then cook it. The red wine is convienent while you’re waiting for the meat to cook.

Lately, I’ve been on this roll with Parmesan chicken. This is amusing: baking pasta and combining the Parmesan chicken-Wonderful- I could eat this for the next 3 days

[http://allrecipes.com/Recipe/Ragu-No-Frying-Chicken-Parmesan/Detail.aspx]

Parmesan chicken is that kind of dish that is easy to memorize by heart, but well rounded to serve w/ pasta, vegetables, or by itself.

Playing with bread crumbs is one of my many favorite ingredients when its comes to baking with pasta, crusting chicken, I think there are possibilities but they don’t come to mind right now. This a zesty twist to a great classic Italian dish.