Celery And Potato Soup With Feta And Rosemary

Ingredients:

7 cups low-fat vegetable stock
3 cups chopped celery
1 medium onion, chopped
1/4 cup dry white wine
2 medium potatoes, peeld and cubed
1 tablespoon Dijon mustard
2 teaspoons chopped fresh rosemary
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1 bay leaf
1/2 cup crumbled light feta cheese
1/2 cup chopped fresh parsley


Directions:
In a large soup pot, bring 1/2 cup of the stock to a boil. Add the celery and onion; saute gently for 4 minutes. Add the wine, saute another 2 minutes.

Add the potatoes, mustard, rosemary, salt, pepper, bay leaf and remaining stock. Bring to a boil; reduce heat and simmer 15 minutes or until potatoes are cooked.

Remove the bay leaf. Stir in the feta cheese and parsley. Serve immediately.

Zesty Stuffed Mushrooms** Low Carb Recipe

Quick and simple appetizer with feta cheese and cayenne
Ingredients

4 fresh mushrooms (med), button
1 1/2 tbsp reduced fat feta crumbles (1/3 oz)
2 tsp chopped parsley
1/2 tsp extra virgin olive oil
1/8 tsp ground cayenne (red pepper), or to taste

Directions
1 Preheat the oven to 425 degrees F. Lightly spray a small baking dish with olive oil spray.

2 Remove the stems from the mushrooms by gently twisting the stem until it comes loose and pulls from the mushroom top.

3 Mince the stems and place in a small mixing bowl. Place the caps in a small mixing bowl stemmed-side up.

4 Add the cheese, parsley, oil and cayenne to the bowl. Mix well.

5 Spoon out the mixture evenly into the reserved mushroom caps. Divide the remaining mixture evenly between the caps, mounding the filling on each.

6 Bake for 12 to 15 minutes, or until tender. Let the mushrooms stand to cool slightly before serving.

Additional Information

These mushrooms are suprisingly tasty with low-fat feta cheese. If you aren't a fan of spicy food, you may want to use a bit less than the recommended 1/8 of a teaspoon of cayenne pepper.