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Veggie Dip

3/4 cu. plain (not vanilla) yogurt
1/4 cu. low-fat mayo (Alt: mustard)
1 pkg. dried Hidden Valley Ranch dressing

Drain the yogurt in a coffee filter suspended in a glass for 4 hours. Mix ingredients.  Makes 1.5 cu.  1/4 cu. about 20 calories.

Mushroom-Topped Crostini

1.5 tsp. olive oil
3/4 lb. mushrooms, stemmed and minced
3 garlic cloves, minced
3 TBS. minced parsley
3 TBS. white wine
1 tsp. soy sauce
1/2 tsp. dried  thyme
pinch crumbled rosemary
s + p to taste

Heat oil in a non-stick frying pan and sauté mushrooms for 2 min, until they have begun to release their liquid. Add garlic and stir for a minute. Add wine, soy, spices and stir for 3 min.  Mushrooms should be slightly moist.  Add parsley.  Chill.

Serve on thin slices of French bread which have been toasted at 350 degrees until dry.  Rub toast with halved garlic clove while still hot. (olive oil rub optional)


Favorite Links:   Kenyon Street

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