Bethenny's Stuffed Portabello Mushrooms

4 large portabello mushrooms 1 clove garlic, minced Store-bought balsamic vinaigrette dressing 1 teaspoon Dijon mustard 2 tablespoons pine nuts, pan toasted 1 tablespoon parsley, chopped 4-5 button mushrooms, chopped ¼ cup Parmesan cheese salt and pepper 1 tablespoon Parmesan

Wipe mushrooms clean with a damp paper towel.  Do not rinse! Remove large stems.  Cut off hard base, finely chop, and set aside. Mix balsamic dressing, garlic, Dijon, salt and pepper in a bowl. Using a brush, generously brush the entire mushroom with the marinade. Place mushrooms in a Ziploc bag and refrigerate for 1 to several hours. Preheat oven to 400 degrees. Combine remaining ingredients (except pine nuts) in a small food chopper (I purchased a brand new one for .99 on eBay).  Otherwise, finely chop with a knife. Taste mixture and season with salt and pepper. Grill mushrooms on outdoor grill, grill pan or nonstick skillet.  When grilling, place a pan or some sort of weight on top of the mushroom, as this will make them crispier and remove some of the water.  Grill until lightly charred then flip and repeat. Place mushrooms on tin foil or a sheet pan and spread mushroom mixture on top of each portabello. Sprinkle with pine nuts and Parmesan and bake for 10 minutes. For the last 5 minutes, place under the broiler. Sprinkle with parsley and serve.

Bethenny's Low Fat Chocolate Muffins

1 cup unsweetened applesauce ½ cup raw sugar 1 teaspoon vanilla ¼ teaspoon almond extract ¾ cup oat flour 1/3 cup cocoa powder 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt ½ cup semisweet vegan chocolate chips 1 dash cinnamon

Preheat oven to 375 degrees.  Use nonstick spray on regular sized nonstick muffin tin and combine ingredients. Using 3 ounce ice cream scoop, evenly scoop into muffin tins. Bake for 20 minutes to one hour, rotating half way through. Place toothpick in center.  When the toothpick comes out clean, the muffins are done. Allow to fully cool, then pop out with a spoon.

Bethenny's Rosemary Potatoes

1 pound baby white potatoes, halved 1 rosemary sprig (remove greens and mince) ½ clove garlic, minced salt and pepper to taste

Coat with olive oil. Bake at 375 degrees for 20 minutes. Increase heat to 400 for 10 minutes. Heat at broil until brown ‘n crispy.

Bethenny's Lasagna

8 ounces whole wheat lasagna noodles 1 pound turkey sausage (take it out of the casing) 16 ounces any tomato sauce (don’t be a hero--just buy the kind in a jar) 1/2 cup chopped fresh Italian (flat leaf) parsley 2 tablespoon chopped fresh basil 15 ounces part–skim ricotta cheese 1 teaspoon salt 1 teaspoon pepper 4 ounces shredded part-skim mozzarella cheese 1/3 cup freshly grated Parmesan cheese

Preheat the oven to 350.  Cook the noodles according to package directions.  Set them aside. Brown the turkey sausage in a nonstick skillet with cooking spray. Stir in the tomato sauce.  Set aside. In a bowl, combine the parsley, basil, ricotta cheese, salt, and pepper.  Set aside. Spray a baking pan (9x13 inches) with cooking spray.  Ladle about 1/3 of the tomato meat mixture into the bottom of the pan.  Cover with half the noodles.  Spread half the herb-ricotta mixture over the noodles.  Repeat with another 1/3 of the sauce, the remaining noodles, the remaining ricotta-herb mixture, then cover the whole thing with the remaining sauce.  Sprinkle the mozzarella cheese and the Parmesan cheese over the top. Bake for 30 – 45 minutes or until heated through and bubbling.

Bethenny's Roasted Spicy Broccoli

4 C broccoli florets 1 small red pepper, chopped in 1" squares 1/2 tsp. red pepper flakes 2 T extra virgin olive oil Salt and Pepper ½ tsp crushed red pepper Zest of ½ lemon 1 garlic clove, minced

Preheat oven to 400 Degrees. Roast for 15 minutes. Toss and continue to roast for 15-20 minutes or until tender.

Bethenny's Mac & Cheese

12 ounces whole wheat mini pasta shells (these hold the cheese better than elbows) 1 cup soy milk 1 cup freshly shredded Parmesan 1 cup reduced fat sharp cheddar cheese, shredded 1 cup frozen butternut squash, thawed 1 teaspoon salt 1 teaspoon dry mustard ½ teaspoon pepper ½ teaspoon Worcestershire sauce ½ tsp. chili powder or a few dashes of Tabasco sauce 2 tablespoons whole wheat bread crumbs 2 tablespoons reduced fat Monterey jack cheese, shredded

Preheat the oven to 350 degrees.  Boil pasta shells in salted water until slightly firm, according to package directions. In another saucepan, combine the soymilk, Parmesan, cheddar, and butternut squash over medium heat until melted and combined.  Turn off the heat.  Add salt, mustard, pepper, Worcestershire sauce, and chili powder or Tabasco. Drain the pasta but don’t rinse it.  Add it to the cheese sauce (use a large bowl if necessary) and toss to coat the pasta.  Taste and add more salt or pepper, according to your taste. Spray a shallow baking pan with cooking spray and put the pasta-cheese mixture in it.  Sprinkle with breadcrumbs and Monterey jack cheese.  Bake for 15 to 20 minutes.

Bethenny's Sour Cream Pound Cake

1 stick butter, softened 1 1/2 cups granulated sugar 1 banana, mashed 1/2 cup nonfat Greek yogurt, such as Fage 1/2 cup fat-free sour cream 3 eggs 3 egg whites 3 cups oat flour 1/2 teaspoon baking soda 1/2 teaspoon baking powder 1/4 teaspoon salt 1 teaspoon vanilla extract cooking spray 3 cups fresh mixed berries 2 tablespoons powdered sugar

Preheat oven 325 degrees. Cream butter and sugar in a bowl with an electric mixer on medium speed for 1 minute or until well-incorporated. Add banana, yogurt and sour cream; beat on low speed until combined. Whisk together eggs and egg whites in a separate bowl. Sift oat flour and the next 3 ingredients (baking soda, baking powder and salt) in a large bowl. Add butter and egg mixtures alternately into oat flour mixture. Add vanilla, and pour batter into 10-inch tube pan coated with cooking spray. Bake 1 hour or until a wooden pick inserted into cake comes out clean. Slice into 12 pieces and serve each slice toasted and topped with 1/4 cup berries and 1/2 teaspoon powdered sugar.

Bethenny's Oatmeal Chocolate Chip/Peanut Butter Cookies

¾ cup oats 2 tablespoons butter ¾ cup raw sugar ½ cup natural peanut butter 1 egg ½ teaspoon almond extract 1 cup whole-wheat flour1 teaspoon baking soda ½ cup chocolate chips ¼ cup soymilk

Preheat oven to 350 degrees.  In large bowl, mix together ingredients.  Stir well until all ingredients are combined. Use a 3 oz. ice cream scoop to drop batter onto a cookie sheet lined with parchment paper (to prevent sticking). Press the scoop of dough flat. Bake for 23 minutes, rotating the cookies at around 12 minutes. Cool slightly on baking sheet before transferring to wire racks to cool completely.

7-Up Cake (Davey's Favorite)

1 package lemon supreme cake mix
3/4 cup vegetable oil
10 ounces 7-Up
1 package instant vanilla pudding
4 eggs


Combine and mix all ingredients until fluffy. Bake in a bundt pan using the cooking instructions on the cake mix. Stand back and watch it disappear. :-)