2 Yummy Appetizers!!

While working with one of my clients the other day, she had mentioned that she loves cucumbers and needed a new way to to incorporate them into her daily menu to add variety. So Alma, this cucumber recipe is for you.

Feta-Walnut Stuffed Cucumbers

1/2 c. walnut halves (a great source of omega-3 fats)
1/4 c. chopped fresh parsley
1/2 c. crumbled feta cheese
1/4 c. fat-free milk
1 sm. garlic clove, minced (1/2 tsp)
1/2 tsp. mild paprika
1/8 tsp. ground red pepper
4 med. cucumbers, peeled, halved lengthwise, and seeded

1. Combine walnuts and parsley in blender or food processor and pulse until powdery in texture. Add cheese, milk, garlic, paprika, and ground red pepper and puree until smooth.

2. Fill cucumbers with feta-walnut mixture, patting into place with fork or spoon. Slice into wedges and lighty sprinkle tops with extra paprika.

Nutritional info per serving: 164 cal, 6 g pro, 8 g carb, 3 g fiber, 12.5 g fat, 17 mg chol, 222 mg sodium.

Now for the second recipe. I am throwing this one in there simply because I LOVE mushrooms! And portobellos are one of the best sources of selenium, which may protect against cancer. Adequate selenium is also required for DNA repair.

Portobello Parmesan

1 tbsp. extra virgin olive oil
4 firm portobello mushrooms (4" diameter), stems and gills removed, leave edges of caps intact
3/4 c. fat-free ricotta cheese
1/2 c. shredded reduced-fat mozzarella cheese
1 lg. clove garlic, minced (about 1 tsp.)
1 med. firm-ripe tomato, thinly sliced
1 tbsp. fresh thyme leaves
3 tbsp. grated parmesan cheese

1. Place large ovenproof skillet over medium heat. After about a minute, add oil and swirl to coat pan. Lay mushrooms cap-side down in skillet and cook undisturbed about 10 minutes. Turn and cook on other side 10 minutes. Turn over again.

2. Combine ricotta, mozzarella, and garlic in small bowl. Season with freshly ground black pepper to taste.

3. Spoon about 3 tbsp. of the ricotta mixture into each mushroom cap (leave in pan), spreading gently into place.

4. Preheat broiler.

5. Arrange a few tomato slices onto each mushroom and sprinkle evenly with thyme and parmesan. Broil about 5 minutes or until tops turn golden brown. (Watch carefully to prevent burning).

6. Serve as a whole, or cut into quarters for bite-size pieces.

Nutritional info per serving (one serving is a whole mushroom): 156 cal, 12 g. pro, 11 g. carb, 2 g. fiber, 7 g. fat, 18 mg. chol, 214 mg. sodium.