I love this dish! It is one of my favorite side dishes. It's modified from a recipe by Diane Morgan in her book, The Thanksgiving Table. It can be a side dish, or a stuffing for poultry. It is not sweet at all, but the cranberries give a nice contrast with the rest of the ingredients.
I created this recipe when I was attempting to closely follow Jorge Cruise's 8MM eating plans. I get bored with certain foods easily so this was a new way to modify an old favorite to meet Jorge's guidelines and keep me interested!
You won't feel blue when you read the Nutrition Facts! This is a healthier adaptation of Recipe #110317. For the pasta, I use Barilla Plus Multigrain Elbows which have 10 grams of protein and only 2 grams of fat per serving.
Great weeknight supper. When you want to eat healthy and can't take another bite of chicken...this meal will really hit the spot! I found this in an issue of Taste of Home's Quick Cooking several years ago.
A different way to serve portobello mushrooms...filled with pasta! A recipe for the grill. Taken from BH&G. Note: the gills on the underside of the mushroom caps can discolor the other ingredients in this recipe, that's the reasoning behind scraping them away with a spoon. Updated: FYI, I "grilled" the mushrooms and romatoes on my George Foreman and they came out fantastic...this is now officially an "any season" recipe!
Found this in a Weight Watcher's cookbook of recipes from the magazine in 2000. This is fast to make and has a nice flavour. Not a zingy dish, but the kids and I enjoyed it. 2/3 of a cup is 3 WW points.