healthy supper

A few clever substitutions can make this traditional creamy casserole low in fat and calories

Mushroom stroganoff

olive oil

onion,finely chopped

paprika

garlic cloves,crushed

mixed mushrooms,chopped

stock

Worcestershire sauce,or vegetarian alternative

tbsp half-fat soured cream

parsley,roughly

pouch cooked wild rice

Heat the olive oil in a large <a href="https://www.bbcgoodfood.com/content/top-five-non-stick-frying-pans">non-stick frying pan</a> and soften the onion for about 5 mins.

Add the paprika and garlic, then cook for 1 min more. Add the mushrooms and cook on a high heat, stirring often, for about 5 mins.

Pour in the stock and Worcestershire sauce. Bring to the boil, bubble for 5 mins until the sauce thickens, then turn off the heat and stir through the soured cream and most of the parsley. Make sure the pan is not on the heat or the sauce may split.

Heat the wild rice following pack instructions, then stir through the remaining chopped parsley and serve with the stroganoff.

The perfect serving size for your roasted turkey or chicken.

Stuffing Muffins

bread

unsalted butter

garlic

celery

onion

parsley

garlic powder

sage

salt

¼ tsp ground black pepper

eggs

chicken broth broth

Preheat oven to 325°F. Spray a muffin pan with nonstick cooking spray.

Slice 10 pieces of bread into small cubes. This should equal about 10 cups worth.

Spread the bread cubes onto a baking sheet in a single layer. Bake for 12-15 minutes or until bread is toasted. Flip halfway through the baking process. Increase the oven temperature to 350°F.

Add ¼ cup butter to a large skillet or pot over medium-high heat. Cook the 3 minced garlic cloves, 1 cup chopped yellow onion, and 1 ½ cups chopped celery until veggies turn soft and translucent.

Add in the spices: 1 tsp dried parsley, 1 tsp garlic powder, 1 tsp ground sage, ½ tsp dried minced onion, ½ tsp salt and ¼ tsp ground black pepper, and mix.

In a medium bowl, whisk 2 large eggs then mix with 2 cups chicken broth.

Add the bread cubes, and cooked vegetables to a large bowl. Pour in the egg mixture and toss until all of the bread crumbs are evenly coated.

Divide the stuffing into the muffin pan. Press the bottoms of each in firmly then gently add more for the top. Bake for 28-32 minutes, or until you get golden brown crispy edges. Let cool for 10 minutes then transfer muffins to a rack to cool completely.

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Mushroom stroganoff

Stuffing Muffins

The most viewed healthy supper recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine