Ww 4 Points Marinated Portabella Feta Salad Recipes

Steps:

• Preheat broiler.
• In a food processor or blender, combine mustard, basil, shallots/onion, maple syrup, vinegar, oil and garlic.
• Place mushrooms in a baking pan, stem-side up, pour dressing over each. Broil until tender, about 5-7 minutes. Remove from oven and slice.
• Place 2 cups baby greens on each plate. Top with 1 sliced mushroom and 1 oz. crumbled feta cheese.

Steps:

• Remove the feta cheese from the pack and pat as dry as possible with kitchen towel. Press the flavors into it. Pack the cheese tightly into a jar and cover with olive oil. It will keep in the fridge for up to two months.
• Tips: Don't use bought dried herbs, instead make your own by drying leftover fresh herbs on a baking sheet. Leave them somewhere warm; e.g. on top of your boiler, washing machine, or oven and they will dry within a week. Or put them in the oven at 200 to 225 degrees for 1 hour.
• Uses: On a big plate, covered in fresh basil -- served with lots of other salads. As a cheese course, with crusty bread and fruit Don't throw away the oil -- use it in your dressing

Steps:

• Preheat oven to 350*F.
• Place chicken in an 11 × 7-inch baking dish coated with cooking spray. Spoon salsa evenly over chicken; top with green onions. Sprinkle with cheese.
• Cover and bake for 30 minutes.
• Uncover and bake an additional 10 minutes or until chicken is done.
• Serve with hot cooked rice or baked potatoes.

Steps:

• Put the flour, shortening, baking powder, and salt in food processor. With the machine running, add the water through the feed tube; process just until a soft dough forms. Divide the dough into 6 pieces and shape each into a ball. Roll each ball out between sheets of plastic wrap into a 6-inch round.
• Set a medium nonstick skillet over medium heat and heat until a drop of water sizzles in it. Reduce the heat to medium-low. Add a dough round and cook until speckled and slightly puffed, about 1 1/2 minute on each side. Transfer the tortilla to a plate lined with a clean kitchen towel; fold the towel over to keep the tortilla warm. Cook the remaining dough rounds to make a total of 6 tortillas, stacking them in the towel as they are cooked.
• To reheat the tortillas, wrap each one in a separate paper towel or napkin and microwave on High until heated, about 5 seconds for each tortilla.

Steps:

• Remove and discard stems from mushrooms; with a spoon, scrape and remove gills. In a small bowl, combine oil and garlic; brush over mushrooms. Sprinkle with salt. In a small bowl, combine cheese and pesto., Place mushrooms on a piece of greased heavy-duty foil (about 12-in. square). Grill mushrooms, stem side up, covered, over medium heat or broil 4 in. from heat 8-10 minutes or until mushrooms are tender. Spoon cheese mixture over mushrooms; grill, covered, 2-3 minutes or until filling is heated through.