Tossed Mushrooms

Tossed Mushrooms

INGREDIENTS:

• 1 pound white button mushrooms
• 2 tablespoons water
• 1⁄4 cup dried Italian-style breadcrumbs
• 2 tablespoons Parmigiano Reggiano cheese, grated
• 2 tablespoons Italian parsley, minced
• 1⁄4 teaspoon thyme (fresh or dried)
• 1 clove garlic, minced
• 1/4 teaspoon kosher salt
• black pepper to taste
• 2 tbsp olive oil to drizzle
• olive oil spray

DIRECTIONS:

1. Preheat oven to 350 degrees.
2. Slice off the bottom of the stems; then, use a moist paper towel to gently remove any dirt from mushrooms.
3. Quarter or halve the mushrooms, depending on the size.
4. Sprinkle water in the bottom of a 13 x 9 baking dish then place mushrooms in a single layer on top of the water.
5. In a small bowl combine next six ingredients: breadcrumbs through salt/pepper. Sprinkle mixture evenly on top of the mushrooms.
6. Drizzle evenly with olive oil then spray the top with olive oil spray so it's evenly coated. Bake uncovered until the mushrooms are golden, about 20 minutes. Serve hot or warm.

Canned Tuna Ceviche

Canned Tuna Ceviche
Skinnytaste.com
Servings: 2 • Size: 3/4 cup tuna, 1/4 avocado  • Points +: 4 pts • Smart Points: 3
Calories: 153 • Fat: 8 g • Carb: 9 g • Fiber: 3 g • Protein: 15 g • Sugar: 1 g
Sodium: 187 mg (without salt) • Cholesterol: 26 mg

Ingredients:

• 2 tbsp minced red onion
• 1 to 1 1/2 limes
• kosher salt and freshly ground black pepper, as needed
• 1 tsp olive oil
• 1 (7 oz) can chunk white albacore tuna packed in water, (5.1 oz drained)
• 1 medium seeded plum tomato, finely diced
• 2  tbsp chopped cilantro
• 1 jalapeño, minced (keep seeds for spicy) or you can use pickled
• 3 drops Tabasco sauce (optional)

2 oz sliced avocado (1/2 medium Haas)

Directions:

In a medium bowl, combine the red onion, pinch of kosher salt, juice of 1 lime and olive oil.
Mix in the chopped cilantro, jalapeño, drained tuna, tomato, and Tabasco, if using. Taste for salt and lime juice, adjust as needed (I used 1 1/2 limes).

image: http://www.skinnytaste.com/wp-content/uploads/2014/04/canned-tuna-ceviche-550x797.jpg

Cover and marinate in the refrigerator at least 20 minutes to let the flavors blend. To serve, top with fresh sliced avocado and serve.

Read more at http://www.skinnytaste.com/canned-tuna-ceviche/#fZUP0W7Ex3BYDDsL.99