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PostPosted: Fri Jan 28, 2011 3:24 pm 
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Joined: Wed Jan 28, 2004 2:33 pm
Posts: 166
Location: North Branch, MI
I made this yesterday - kids werent too thrilled wsith it because they dont like white cream sauce ... I LOVED it ... says Indiuction friendly (got it off the ever wonderful Linda's site:

3 tablespoons butter
1/2 pound mushrooms, sliced
8 ounces cream cheese, softened
3/4 cup heavy cream
1/2 cup freshly grated parmesan cheese, 2 ounces
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/2 teaspoon Spicy Seasoning Salt (she has a make your own kind that I kinda did on the fly)
Pinch nutmeg (didnt use)
2 tablespoons fresh parsley, chopped
12 ounces ham, diced, about 2 cups (I used more)
Minced chives, optional (didnt use)

In a very large skillet or large saucepan, sauté the mushrooms in butter until tender; remove and set aside while preparing the sauce. In the same pan, heat the cream cheese on low heat until melted. Gradually whisk in the cream until smooth. Stir in the parmesan and seasonings. Cook and stir until the parmesan has melted. Stir in the ham, mushrooms and parsley. Heat through on low heat. Add the chives, if using. Serve over broccoli, cabbage, Faux Rice or zucchini, etc. (not included in the carb count).

Makes 4-6 servings
Do not freeze

Per Batch: 2674 Calories; 241g Fat; 106g Protein; 24g Carbohydrate; 3g Dietary Fiber; 21g Net Carbs
Per 1/4 Recipe: 668 Calories; 60g Fat; 27g Protein; 6g Carbohydrate; 1g Dietary Fiber; 5g Net Carbs
Per 1/6 Recipe: 446 Calories; 40g Fat; 18g Protein; 4g Carbohydrate; 1g Dietary Fiber; 3g Net Carbs

If there must be trouble, let it be in my day, that my child may have peace.
— Thomas Paine

Jennifer (218.6/218.6/160)5' 7.5" ... 48 yrs old
(restarted 1st Jan, '13 - 2 yrs after last restart)

PostPosted: Fri Jan 28, 2011 6:14 pm 
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Joined: Thu Aug 12, 2004 3:42 pm
Posts: 3559
Looks good but I think I would make it with some chicken instead. Would be a good recipe if you had some leftover ham.

Started Atkins 4/12/04

Restarted January 5 2009

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