OMG K&K! u read my mind, i just cooked something for dinner and i was thinking, i HAVE to post this on BB for everyone on a diet im gobsmacked hehe
anyway what i did was i got those huge mushrooms and pulled out the stalks. Then i brushed the inside with oliveoil using a pastry brush and smoothed on a tiny layer of low fat cream cheese (the one i found was 37calories per 30g serving) i then topped it with parsley (which i have alot lying round now thanks to my buns hehe) and stuck in the oven on a low heat for about 30mins (i guess u could grill but i wanted all the juice to leave the mushrooms)
i then served with steamed veg and it was gorgeous!!

Well, it is spring here in the Rocky Mountains, and like most people this time of year – my thought turn to grilling! Actually I consider grilling to be a year round activity – so what if it is snowing! 

My favorite healthy meal is something grilled (fish, chicken, steak or tofu) – served on a bed of fresh greens – with a nice salsa. Yum! Oh, and feel free to throw in some nice veggies – grilled or raw. Even my husband loves this.

Steak, asparagus & tomato on spinach with orange vinaigrette.

Shrimp with hazelnuts & oranges on arugula – aka rocket.

Chicken with grilled vegetables on mixed greens with Verdi Sauce.

I could go on & on. But here are recipes for favorit sauces:

Chipolte & Tommatillo Salsa 

3 garlic cloves, peeled
4 medium (about 8 ounces total) tomatillos, husked, rinsed and cut in half
2 canned chipotle chiles en adobo (or more, if you like really spicy salsa)
Salt

Set a large (10-inch) nonstick skillet over medium-high heat (if you don’t have a non-stick skillet, lay in a piece of foil). Lay in the garlic and tomatillos (cut side down). When the tomatillos are well browned, 3 or 4 minutes, turn everything over and brown the other side. (The tomatillos should be completely soft.)
Scoop the garlic and tomatillos into a blender jar or food processor, along with the chiles and 1/4 cup water. Process to a coarse puree. Pour into a salsa dish and cool.
Thin with a little additional water if necessary to give the salsa an easily spoonable consistency. Taste and season with salt, usually a generous 1/2 teaspoon.

Verdi Sauce 

This sauce is great drizzled over grilled fish steak or chicken. You can also make it with a combination of herbs like Basil, Cilantro & Parsley.

1bunch of Italian parsley (Flat Leaf)
2 cloves garlic
1 jalapeño, seeded – optional
4 anchovies or 1t. salt
2 T. red whine vinegar or lemon juice
½ C. olive oil (you can lessen this if you want by adding broth, either chicken or vegetable)

Remove any large stems from the herbs, small stems are okay. Roughly chop the garlic, jalapeño and anchovy – otherwise you will get large chunks in your sauce. Place all ingredients in a blender or food processor. Whirl away. If necessary, add more liquid to reach desired consistency. The sauce will be a bit more spoon-able than Pesto.
Place in a container. Add enough olive oil to cover the sauce and it will keep in the refrigerator for at least 2 weeks. Best used at room temperature.

Hey K&D – sometimes I make mushrooms like that with the Verdi Sauce I just posted. Portobellos are also awesome with bulgar!

yes i lke them with verdi sauce but i dont know what portobellos is lol

ohhh they arent called that here.. ‘giant cup mushrooms’ it says on the pack lol

yup lost! the ‘shag’ one was funny in the other thread i think it was called something like disaprovement, there it means carpet, here its sex lol

I’ve been doing pretty bad with regards to my diet but on the plus side I’ve gone semi-Vegan and lost a couple of pounds just by doing that! I read that just giving up milk products totally melts off the pounds!!!

Oooo yummy! Oh Sage_Cage I did the beets the other night and they rock!!!