Thanksgiving Recap Part 1

Being that this was our first year creating our own Thanksgiving, we didn't have any traditions to adhere to. With that being said, our appetizers were just as important as the main courses.

First up: Olive Garden Stuffed Mushrooms


Ingredients:
1/3 cup breadcrumbs
1/4 cup canned minced clams
2 tbsp light parmesan cheese
2 tbsp light romano cheese
1 garlic clove, pressed
3 tbsp chicken broth
12 mushrooms, with stems removed

2 tbsp red bell pepper, diced
2 slices light mozzarella cheese, cut into 12 squares

Directions:
1. Combine all ingredients for stuffing in small bowl. Use your hands to mix and then create balls of stuffing to fill each mushroom with.
2. Then top each mushrooms with 2-3 pieces of red bell pepper then with a square of mozzarella.
3. Cook on nonstick cookie sheets for 10 minutes in 350 degree oven.

Servings: 12
Nutritional Info Per 1 Mushroom: 42 cals, 2g fat, 3g carbs, 4g protein
Olive Garden's Nutritional Info: 68 cals, 5g fat, 3g carbs


The BF's Favs: Pretzles & Ranch, Chips & Cheese


On the lighter side...
Spicy Cream Cheese Hummus

Ingredients:
1 can garbonza beans
4oz fat free cream cheese
2 green onions, chopped
3 galic cloves, chopped
1 tsp paprika
1 tsp siracha

Directions:
1. Process all ingredients in processor until smooth. Chill before serving. Serve with pita, chips, or veggies.

Servings: 8
Nutritional Info: 59 cals, .5g fat, 9g carbs, 4g protein


And lastly, Olive Garden's Bruschetta:

Ingredients:
3 roma tomatoes, diced
2 garlic cloves, pressed
2 tbsp basil, minced
2 tbsp sun dried tomatoes
1 tsp olive oil
2 tbsp balsamic vinegar
1/4 tsp salt

Mix and chill. Serve with toasted french baquette.

Servings: 8
Nutritional Info: 16 cals, 1g fat, 2g carbs, .5g protein