Portobello Mushroom Fingers & Spinach Dip (140 cal)

Portobello Mushroom Fingers

Serving: Around 4 oz (or 5 average sized fingers)
Calories: 77 Carbs: 9 Fiber: 4 Fat: 3
Protein: 6 Sugar: 2 Sodium: 117
Ingredients (makes 12 servings)

6 Mushroom caps (usually around 6 oz per cap)
1 1/2 cups Great Value Italian Style Bread Crumbs
4 Eggs (or sub. Egg beaters for less cals)

Pre-Heat Oven to 425
1) Slice mushrooms into 1/8" thick slices.
2) Beat 2 eggs on bowl or plate. Pour 1/2 cup of bread crumbs on paper plate. (You will need to add the other 2 eggs, and cup of bread crumbs as you go, but better to start small to avoid over using)
3) Cover pan with tin foil for easier clean up... Dip each mushroom slice into egg, and then roll in bread crumbs. Lightly covering each slice with crumbs. Place on baking sheet.
4) Bake for 10 minutes. Then flip, and bake for additional 10 minutes (or until a little golden brown). You can also spray with some PAM 0 calorie butter or oil spray for extra cripsy breading.


Spinach Dip

Serving: 2 Tbsp
Calories: 64 Carbs: 8 Fiber: 2 Fat: 4
Protein: 1 Sugar: 1 Sodium: 157

Ingredients (makes 8 servings)
10 oz bag fresh spinach (you can used frozen, but make sure you drain well!)
8 tbsp (120 grams) - Miracle Whip Light
1 Avocado (125 grams)
2 Medium tomatoes (200 grams)
1/4 cup diced onion (50 grams)
2 tbsp lemon juice
1 tbsp garlic powder
1 tbsp substitute salt (or salt...but it will change sodium)

1) Cook spinach in pan. (basically place in pan, cover with lid, wait for it steam itself and not look leafy anymore). Drain and place in Medium bowl.
2) Mash up Avocado with fork, so it has a guacamole consistency.
3) Combine all ingredients in bowl, and mix.
4) Wa-La Spinach Dip. Serve with chips, or tastes good with the mushroom fingers.

Directions w/ pictures on my blog: http://www.myfitnesspal.com/blog/NeuroticVirgo/view/portobello-mushroom-fingers-spinach-dip-140-cal-137050