Your Tuesday is close to an end- if your day is just beginning, we wish you a great day and if your day is already coming to a close, congrats you have made it through! We hope that everyone is doing well and remembering the Daily Dose when it comes to needing ideas or updates on the happenings in the Laramie Community.
Here is your Daily Dose brought to you by the Laramie Area Chamber of Commerce.
1. Ivinson Courage. 5:30 PM – 7:30 PM Join Ivinson for an evening of wine, cheese and chocolates as they introduce their new health series for women! This program will meet regularly throughout the year and will include a combination of health information, wellness activities and other fun and learning events geared for women of all ages. This evenings event will be held a the Laramie Country Club Fireplace Room.
2. Albany County Sheriff’s Search and Rescue. 7:00 PM – 9:00 PM March monthly meeting topics: Election, Radio Communications, Call-out Procedure. Interested in becoming a member? We look forward to meeting you!
3. Cook up a tasty dinner. Tonight have some friends over for a great dinner. Try out a new recipe and be amazed at how fun it is to have that, many hands in the kitchen. We suggest the “Fried ” Mushroom Parmesan Bake courtesy of MORE Magazine and the popular TV Series, The Biggest Loser. Take a look below at how easy this delicious meal is to make and then stop into Safeway and pick up all that you need.
2 (8-ounce) packages buttonmushrooms, cleaned and stems removed*
1⁄2 cup all-natural marinara sauce (preferably low-fat, low-salt, no sugar added;
I used Monte Bene Tomato Basil Pasta Sauce)
1⁄2 teaspoon dried oregano leaves
1 teaspoon garlic powder
1 ounce (about 1⁄4 cup) finely shredded almond mozzarella cheese (I used
2 tablespoons all-natural whole wheat panko-style bread crumbs
2 teaspoons all-natural grated Parmesan cheese
Preheat the oven to 425°F.
Add the mushroom caps to an 8″ 3 8″ glass or ceramic baking dish.
Spoon the sauce evenly over the mushrooms. Sprinkle them evenly with the oregano followed by the garlic powder. Toss them gently to combine, flipping the mushrooms so they lay stem side down in the dish.
Bake for 15 to 20 minutes, or until the mushrooms are tender and mostly cooked through. Sprinkle the mozzarella, bread crumbs, and Parmesan evenly over the mushrooms. Bake for 4 to 6 minutes longer, or until the cheese is melted and the mushrooms are tender but not mushy. Let them rest for 5 minutes and serve.
Makes 4 servings
Per serving: 62 calories, 6 g protein, 8 g carbohydrates (3 g sugar), 1 g fat, < 1 g saturated fat, trace cholesterol, 2 g fiber, 110 mg sodium
*You can save the mushroom stems to eat in a salad, or saute them and serve over a grilled buffalo steak or other extra-lean steak.
**If you can’t find almond mozzarella, substitute the lightest, most natural mozzarella cheese you can find.