Big challenge every night after work and chores – what should I eat for dinner. I have been doing Weight Watchers since January and am within 6# of my 10% goal. Certainly don’t want to blow my day of point counting and activity by eating a crummy dinner. But the fridge tends to be pretty sparse and I’m typically tired. I would love to just have something quick and easy.
Tonight I contemplated an omelet. I had sausage, fresh mushrooms and an assortment of shredded cheeses. With chickens on the property, there are ALWAYS eggs. Well, almost always – occasionally the friends/ neighbors wipe me out. But every morning I have microwaved scrambled eggs and it sounded like a bit much to have omelets for dinner.
As I was washing the mushrooms I came up with the idea to make stuffed mushrooms and threw in some fresh cut asparagus from the garden just for some extra greens. I had 12 over-stuffed mushroom caps for dinner and these were 19 points. If you wanted to serve these as a side or appetizer – 3 mushrooms would be 5 points.
- 1/2 c shredded cheddar
- 1 egg
- 1/2 c ground sausage
- 1/2 c asparagus diced small
Blend the items above together
- Cleaned mushroom tops (I used the little morels that were on sale, 2 cups had 12 tops)
Fill the mushrooms with the blended mixture. I placed the stuffed mushrooms in my cast iron skillet. Sprinkle lightly with some sea salt to taste. Put them in a 350 oven for 25 minutes.