I tried a recipe yesterday I got from another blogger. It was Portabella mushrooms baked in the oven with salsa and then sprinkled with low fat mozarrella cheese and returned to the oven until it melted. They were delicious. I need to eat more foods like that.

Today I’m making a fresh aspargus and mushroom casserole. This recipe I got out of Busy People’s Low-Fat Cookbook by Dawn Hall. It calls for 3 (4 ounce) cans mushroom stems and pieces drained (I’m using real mushroom pieces) 5 (14 1/2 ounce) cans asparagus-drained (I’m using fresh asparagus) 1 (12 ounce) jar Heinze Homestyle gravy.Blue Ribbon Country Flavor, 1/4 cup Kraft fat-free grated topping, 1/4 cup shredded fat-free mozzarella cheese.
Spray a 2-quart casserole dish with non-fat cooking spray.
Mix everything together except the mozzarella cheese.
Cook in the microwave for 4 minutes…(stop after 2 minutes and stir)
Take out of microwave and sprinkle the mozzarella cheese. Cover the dish and let
it sit a few minutes before serving
The heat and moisture from the gravy and vegetables will soften the cheese.
Yields 18 (1/2 cup servings)
Calories 35 Total fat: 1:0 gram (21% fat)
Cholesterol: 1 mg Sodium: 435
I’m using the fresh vegetables so I won’t have the sodium content. It will take me longer since I’m going to have to cut the veggies up first and blanch them. It’s worth it though. Since the doctor has put my husband and I on water pills, I am trying to reduce our sodium intake.

This low-fat cookbook has lots of recipes I want to try. I’ve got so many cookbooks I never use. It seems there are always a few odd ingredients I don’t have so toss the book to the back of the cabinet, never to be seen again. This book is very realistic and has your everyday normal foods. ( I don’t cook with wine or lots of unique spices)

Time for church…..Happy Mothers Day!!!