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  • The Low Fat Chick 1:50 pm on January 21, 2013 Permalink | Reply
    Tags: cabbage, , , , green onions, mushrooms   

    Udon Noodle Soup 

    Veggie Pho 1-20-2013

    As an Atlanta gal who moved up north to CT to work in NYC, I am trying to adjust to the cold weather. I actually love when it snows and like living near the harbor, which does yield quite cold winds. But, all has been great because the winter has been rather mild.  Well, on Friday I went to dinner with a friend in Greenwich Village and once we left a fabulous French restaurant, the cold weather hit us like a freight train. As a result, the next day all I craved was soup. Since I ate rich French food the night before, I of course needed and wanted to return to lighter food.  Enter this udon noodle soup, which hit the spot by warming me up and having such a flavorful broth. Going for Asian inspired flavors, this soup with all veggies and hearty udon noodles is similar to Pho. This is truly a favorite of mine!


    4 cups chicken stock, reduced sodium
    2 cups water
    ½ cup enoki mushrooms
    ½ cup carrot, shredded or finely diced
    1 cup baby bella mushrooms, sliced
    3 green onions, chopped (white included)
    3 garlic cloves, minced
    1 Tbsp ginger, minced
    1 Tbsp rice vinegar
    2 Tbsp soy sauce, reduced sodium
    2 star anise
    ¼ tsp white pepper
    ½ tsp sesame oil
    ½ tsp sugar
    2 cups napa cabbage
    8 oz udon noodles, dry
    Srirachi, optional


    In a large saucepan, add chicken stock and water. Bring to a boil, reduce heat to low.

    Add mushrooms, carrot, green onions, garlic, ginger, rice vinegar, soy sauce, and star anise. Bring to a boil, reduce heat, cover and simmer for 10 minutes.

    Remove and discard star anise. Stir in white pepper, sesame oil, sugar, cabbage, and udon noodles. Increase heat to high and cook until noodles are tender, about 5 minutes.

    Ladle into large soup bowls and serve topped with Srirachi if you like spicy soup.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (24.4 ounces).
    Calories 512.88

    % Daily Value
    Calories From Fat  99.52  19%
    Total Fat 12.57g  19%
    Saturated Fat  1.61g  8%

  • The Low Fat Chick 4:00 pm on January 12, 2013 Permalink | Reply
    Tags: , , mushrooms, , ,   

    Asian Style Stuffed Mushrooms 

    Asian Stuffed Mushrooms 1-12-2013 smaller

    Stuffed portobello mushrooms are so filling and provide many options when stuffing.  I had a craving for stuffed mushrooms but I wanted something with an Asian flavor, so I created this fabulous filling of chicken and veggies.  The hoisin sauce adds a sweet flavor and along with red pepper flakes, you get a sweet filling with a hint of spice. You can skip the red pepper flakes and add a pinch of black pepper if you do not want a mild spicy kick.  Not only is this a tasty recipe, but it also looks so pretty when you present it to guests.


    2 Tbsp peanut oil, divided
    1 lb chicken breast, skinless, boneless and thinly sliced
    4 portobello mushrooms
    2 scallions, finely chopped
    1 red onion, finely chopped
    ½ cup green bell pepper, finely chopped
    ½ cup yellow bell pepper, finely chopped
    ¼ cup red bell pepper, finely chopped
    2 cloves garlic, minced
    1 Tbsp ginger, minced
    ½ cup hoisin sauce
    1 tsp red pepper flakes
    1 tsp sugar
    basil leaves, for garnish


    Heat 1 Tbsp oil over high heat in a large frying pan.

    Reduce heat to low-medium heat and sauté chicken breasts for 3 to 4 minutes per side or until lightly brown and no longer pink.

    Remove chicken from the pan and leave oil in the pan. Place chicken on a plate lined with paper towels to drain and cool.

    Gently scoop out the gills and stems of the mushrooms, so you are left with a hollow cap. Discard the
    mushroom gills and mince the stems. Set caps aside and place minced stems in a large bowl.

    As chicken cools, add scallions, onion, bell peppers, garlic, and ginger to bowl that contains the minced
    stems. Gently stir together.

    When chicken is cool, mince it. Add chicken to vegetable mixture and gently stir.

    Preheat oven to 350°F.

    Reheat the same pan on high heat, add remaining 1 Tbsp oil. Add mince mixture to pan and sauté for a 5 minutes, stirring occasionally.

    Remove from heat and stir in hoisin sauce, red pepper flakes, and sugar. Stir and fill the mushrooms caps evenly with mixture.

    Spray a baking pan with oil. Place mushrooms on pan and bake for 20 minutes. Serve garnished with basil leaves.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (14.9 ounces).
    Calories 331.97

    % Daily Value
    Calories From Fat  102.66  31%
    Total Fat 11.57g  20%
    Saturated Fat  2.1g  11%

    • Jueseppi B. 4:26 pm on January 12, 2013 Permalink | Reply

      Reblogged this on The ObamaCrat.Com™ and commented:
      Ms. Summer’s mushroom recipe that just might make me eat a mushroom….I hate the taste of mushrooms but this could change that….

      Thank you Ms. Summer….The Low Fat Chick.

    • Karista 6:54 pm on January 12, 2013 Permalink | Reply

      These look so delicious!! I love stuffed mushrooms but I don’t make them often because of the calorie content. I’m so making these!

      • The Low Fat Chick 9:55 pm on January 12, 2013 Permalink | Reply

        I agree, as they are usually stuffed with fattening meat and cheese. I hope you like! Enjoy!

  • The Low Fat Chick 1:14 pm on September 2, 2012 Permalink | Reply
    Tags: , cornmeal, , mushrooms, , , polenta,   

    Cheesy Polenta with Mushroom Herb Sauce 

    I have been on a cooking hiatus for two months as there have been so many changes in my life that all I could do to keep up was to make basic older recipes and try my hardest to eat healthy when eating out.  To recap the last two months, I went to Puerto Rico on vacation for July 4th and had a blast.  I purchased a Puerto Rico cook book while there, so I look forward to cooking from it and sharing the recipes with you. Once I returned from Puerto Rico, I immediately had to fly to NYC for a job interview.  I had applied for an US Financial Systems Manager position because I was ready to leave Atlanta. Well, it was a blessing because I was offered the position and had to move in 3 weeks! I began wrapping things up at the Atlanta job (many tears were shed as I liked working there) and then had to quickly prepare my house for moving.  After flying up north and deciding to live in Stamford, CT to be near my best friend who lives in New London, CT, I then flew back to Atlanta. Packing up a few things and the doggies I got on the road and happily arrived at my gorgeous Stamford loft on the harbor. A week later my furniture arrived and I began to settle in. So, now, after 4 weeks at the new job and enjoying my short commute to NYC daily, I decided to get back to creating and trying out new recipes. This here is my first new recipe created in the new place. I hope you enjoy because I love it!


    2/3 cup stone ground white cornmeal
    2 cups beef broth, reduced sodium
    1/2 tsp dried oregano
    1/2 cup parmesan cheese, shredded
    2 tsp extra virgin olive oil
    10 oz mushrooms, sliced
    1/2 tsp fresh lemon juice
    1 tsp thyme, finely chopped
    1 tsp chives, finely chopped
    1 tsp Italian parsley, finely chopped
    1/2 tsp garlic salt
    1/4 tsp white pepper
    1/2 cup ricotta, part skim


    Put all cornmeal, 2 cups broth, and oregano in a sauce pan and gently whisk the ingredients together. Cook over medium high heat and once bubbling (about 2-3 minutes), reduce to medium heat and cook, stirring frequently, until mixture is thick and creamy. Remove from heat and stir in cheese.

    Heat oil in a large skillet over medium heat. Add mushrooms and lemon juice, and saute until mushroom are brown, about 6 minutes.

    Add cup chicken broth, thyme, chives, parsley, salt, and pepper. Boil 3 minutes, scraping up browned bits. Remove from heat and stir in the ricotta. Serve polenta topped with mushrooms sauce.

    Nutrition Facts

    Servings: 2
    Serving size: 1/2 of recipe (20.6 ounces).
    Calories 457.54

    % Daily Value
    Calories From Fat 148.78 33%
    Total Fat 16.93g  26%
    Saturated Fat  7.63g  38%

  • The Low Fat Chick 7:07 pm on March 18, 2012 Permalink | Reply
    Tags: , , mushrooms, ,   

    Five Spice Pork Meatball Soup 

    Eating two Tex-mex dishes had me wanting to eat a little lighter. I have 4 days till vacationing in Europe, where I will eat decadent foods, so I need to slow it down a little until then.  Always a fan of Asian inspired soups, this dish evolved into a wonderfully, light and filling dish. The broth is so good, that I keep going back for more and then had to stop myself. White pepper, salt, and five spice powder make this soup so tasty, you will not even think you are eating soup, especially when diving into a pork meatball. Such a personal favorite, and I hope it becomes your favorite as well.


    8 oz ground pork, reduced fat
    3 Tbsp onion powder
    1 1/2 Tbsp garlic powder
    1 tsp salt
    1/2 tsp white pepper
    1 Tbsp chives, chopped
    1 large egg white, lightly beaten

    2 Tbsp peanut oil
    1 large onion, minced
    2 garlic cloves, minced
    1/2 inch ginger root, peeled and bruised
    32 oz chicken broth, reduced sodium
    1 Tbsp soy sauce, reduced sodium
    4 oz Shitake mushrooms, stems discarded and sliced
    4 oz button mushrooms, sliced
    2 oz Napa cabbage
    1/2 tsp white pepper
    1/2 tsp Chinese five spice powder
    1/8 tsp salt


    Prepare meatballs by mixing, in a small bowl, pork, onion powder, garlic powder, salt, white pepper, and chives. Add egg white to the mixture to bind it. Mix with hands, squeezing pork between fingers. When all ingredients are fully mixed together, roll mixture into tiny, bite size meatballs. Set aside.

    Heat a saucepan and add oil. Once oil is heated, add onion, garlic, and ginger and fry to bring out the flavors, but do not let them brown.

    When onion is soft, add chicken broth and bring to a boil. Stir in soy sauce and mushroom slices. Simmer for 10 minutes.

    Add meatballs and cook for 10 minutes. Remove from heat and remove ginger from saucepan and discard. Gently stir in Napa cabbage, white pepper, five spice powder, and salt.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (14.8 ounces).
    Calories 287.40

    % Daily Value
    Calories From Fat  155.37  54%
    Total Fat 17.56g  27%
    Saturated Fat 4.66g  23%

    • Karista 12:15 am on March 19, 2012 Permalink | Reply

      Yummy! This looks fantastic. Mind if I post on my Facebook page?

    • Karen 10:18 am on March 24, 2012 Permalink | Reply

      This sounds really great. I love the flavor that five spice gives to dishes. Have a wonderful trip.

      • The Low Fat Chick 1:51 pm on March 26, 2012 Permalink | Reply

        Thanks Karen! I do too! It make my roast chicken taste amazing. My trip is going great! I cannot wait to come home and share the recipes I learned in Italy and Ireland.

  • The Low Fat Chick 12:57 pm on March 10, 2012 Permalink | Reply
    Tags: , , , mushrooms   

    Asiago Mushrooms 

    I regularly read fellow food bloggers websites and recently a posting by A Recipe for a Day caught my eye. Because I am reading a book which talks about eating smaller portions of meat and embracing veggies more, I am always open to veggie recipes. Nancy, the writer of A Recipe for a Day, posted a Panko Mushroom recipe. I immediately wanted to try it, since mushrooms are on the top of my veggie list for their meatiness and flavor. But, her recipe fries the mushrooms, and while the mushrooms look delectable, I know I cannot take in those additional calories and fat.  When I asked her if baking might work, she suggested I give it a try. Well, here are my successful, delicious results. I also added Asiago cheese, chives, white pepper, and garlic salt to my version. The moment I tasted the mushrooms, these instantly became a favorite.


    spray canola oil
    2 eggs, beaten
    1 1/2 cups panko bread crumbs
    1 Tbsp fresh chives, finely chopped
    2 Tbsp Asiago cheese, finely grated
    12 large mushrooms, cleaned and stems discarded
    1 tsp white pepper
    1 tsp garlic salt


    Preheat oven to 350° F. Spray a baking sheet with canola oil.

    In a bowl, beat eggs and set aside. In another bowl, mix bread crumbs, chives and cheese.

    Dip mushrooms into the egg, and then dip into the bread crumb mixture. Lightly pat the bread crumb mixture onto the mushrooms.

    Place breaded mushrooms onto baking sheet. Lightly spray the tops with canola oil.  Place in the oven and bake for 25 minutes or until bread crumbs are golden brown.

    Remove from the oven and while hot, sprinkle the mushrooms with white pepper and garlic salt.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (5 ounces).
    Calories 229.61

    % Daily Value
    Calories From Fat  54.03  24%
    Total Fat 6.08g  9%
    Saturated Fat 1.98g  10%

  • The Low Fat Chick 7:39 pm on March 2, 2012 Permalink | Reply
    Tags: , mushrooms, , ,   

    Mushroom Risotto 

    Earlier this week I broiled fish for dinner and wanted something simple and healthy to go with it. Mushroom risotto came to mind as I am a serious lover of meaty mushrooms. I first made this dish from a book recipe a year ago, but I have since changed the ingredients and the preparation method, so I now own this recipe and am thrilled to share it with you. This can be a side dish or also, an entree by throwing in 1/2 pound marinated shrimp. I have eaten this both ways, but either way I enjoy it very much.


    3/4 cup dried porcini mushrooms
    1 Tbsp extra virgin olive oil
    1 large garlic clove, finely minced
    1/2 onion, finely chopped
    1 cup arborio rice
    4 oz white mushrooms, sliced
    4 thyme sprigs
    1 Tbsp Italian flat leaf parsley, chopped
    1 tsp salt
    1/4 tsp pepper
    Tabasco sauce, optional


    Soak porcini mushrooms for 30 minutes in 2 cups boiling water. With a slotted spoon remove mushrooms and place on a plate lined with a paper towel. Set aside mushroom stock.

    Preheat oven to 425° F. Heat oil in a large skillet on medium-high heat. Add garlic and cook for 30 seconds till fragrant. Be careful not to burn the garlic. Add onion and cook for 2 minutes, or until softened but not colored.

    Add rice and stir fry for 2 minutes. Mix in porcini mushrooms, stock, white mushrooms, thyme, parsley, salt, and pepper. Cover with foil.

    Bake in the oven for 20 minutes, until all the stock has been absorbed and the rice is tender. Remove thyme springs, stir and serve. Top each serving with a few dashes of Tabasco sauce.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (4 ounces).
    Calories 253.16

    % Daily Value
    Calories From Fat  32.69  13%
    Total Fat 3.62g  6%
    Saturated Fat .49g  2%

  • The Low Fat Chick 12:13 pm on February 24, 2012 Permalink | Reply
    Tags: , mushrooms, , ,   

    Chipotle Veggie Capellini 

    This month Taste & Create, a foodie website who brings together food bloggers to try out each others recipes, paired me up with No Reason Needed.  I browsed the recipes on No Reason Needed’s site and decided to make their Name It What You Will Spaghetti. Their recipe took a Food Network recipe and changed it up by improvising with what ingredients they had available. I found the basis for the recipe to be a good one as well, and improvised myself. Always wanting to make a pasta flavored with Chipotle, a smokey jalapeno, I thought this would be a good time to make it happen. I took the day off from work today to make up for all the crazy hours I had been putting in this week, and cooking for relaxation is all I had planned.  So, at 8am in the morning, with my deck door wide open to bring the perfect February 68 degree weather in, I got crackin’ on my vision of this recipe. I did not want a traditional breakfast…I wanted pasta.  The subtle spice of smoky Chipotle went well with veggies of peppers, onions, and mushrooms. This is now a favorite of mine.


    8 cloves garlic, pressed
    3 Tbsp extra virgin olive oil
    1 red bell pepper, diced
    1 green bell pepper, diced
    1 onion, diced
    4 oz mushrooms, sliced
    1 Tbsp unsalted butter
    1 (15-ounce) can crushed tomatoes
    4 tsp Chipotle pepper, diced
    2 Tbsp Italian seasoning
    2 Tbsp fresh parsley, chopped
    1 tsp salt
    1/2 tsp black pepper
    12 oz Capellini pasta, cooked al dente
    1/4 cup parmesan, grated


    In a skillet, cook garlic in olive oil for 10 minutes on low heat, stirring occasionally.

    Add red and green bell peppers to skillet and stir to combine. Cook for 10 minutes.

    Add onions and mushrooms to skillet. Increase heat to medium high and cook for 5 minutes, stirring occasionally.

    In a large saucepan, add butter and tomatoes and cook on medium heat. Stir until well blended and the butter is melted. Stir in garlic and vegetable mixture, Chipotle pepper, Italian seasoning, parsley, salt and pepper. Allow the flavors to meld for 5 minutes. Remove pan from heat and add in Capellini. Toss to coat and serve garnished with parmesan.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (12.9 ounces).
    Calories 538.62

    % Daily Value
    Calories From Fat  162.07  30%
    Total Fat 18.49g 28%
    Saturated Fat 5.85g 29%

    • Gabriella 9:12 am on February 27, 2012 Permalink | Reply

      Uh oh – this looks amazing. Next time I make pasta, I’m making this!!

      • The Low Fat Chick 10:25 pm on February 27, 2012 Permalink | Reply

        Thanks so much! 🙂 I hope you like it. If you like an even bolder Chipotle favor, add additional tablespoons of the sauce the peppers come in as well.

  • The Low Fat Chick 12:28 am on February 19, 2012 Permalink | Reply
    Tags: , marsala, mushrooms, ,   

    Spicy Chicken Marsala 

    As I continued my week of making meals out of whatever I have in my home and resisting the urge to splurge at the farmer’s market, I decided to make Chicken Marsala. Having eaten this several times at restaurants, I realized I had never made it at home. Well, with chicken breast in my fridge and Marsala wine in my cabinet, I took the plunge into making this dish for the first time. I did not necessarily use a recipe from a book, but developed this one after researching what is typically in a Chicken Marsala recipe. I am a big fan of spicy foods so adding a kick to this dish with cayenne pepper was a must for me. I found this dish to be spicy with a hint of sweetness from the Marsala wine. The dish turned out well and I was glad to have made something delicious out of what I already had in my home.


    1/2 cup wheat flour, white, unbleached, all-purpose flour
    1 tsp salt
    1/2 tsp cayenne pepper
    1  1/2 lb skinless and boneless chicken breasts, cut in 1-inch chunks
    2 Tbsp unsalted butter
    2 Tbsp extra-virgin olive oil
    1 garlic clove, pressed
    8 oz sliced white button mushrooms
    1/2 medium onion, chopped
    3/4 cup Marsala wine
    4 thyme sprigs


    Combine the flour, salt, and pepper in a shallow bowl and add the chicken. Coat the chicken with the flour mixture.

    In a large skillet, melt the butter and oil over medium high heat. Cook the chicken until light brown on all sides and lightly crisp for about 5 minutes. Do not overcook because the chicken will finish cooking later in the sauce. Remove chicken and set aside on a plate.

    Reduce heat to medium and add the garlic, mushrooms and onions. Sauté until softened. If the pan is dry add 1 teaspoon of olive oil. Return the chicken to the pan and add the marsala wine and thyme sprigs. Cover the pan, reduce heat to low and simmer for 10 minutes, or until the sauce thickens and the chicken is cooked through. Remove thyme sprigs and serve.

    Nutrition Facts

    Servings: 4
    Serving size: 1/4 of recipe (11.2 ounces).
    Calories 412.09

    % Daily Value
    Calories From Fat  153.18  27%
    Total Fat 17.29g 37%
    Saturated Fat 5.61g 28%

    • Jaylove 3:48 pm on February 28, 2012 Permalink | Reply

      This dish sounds and looks very good. Sound like you need to have potluck soon.

  • The Low Fat Chick 11:37 pm on September 19, 2010 Permalink | Reply
    Tags: , mushrooms, ,   

    Porcini London Broil Steaks 

    My boss gave me a fabulous recipe for porcini crusted filet Mignon. It sounded delicious and I was ready to buy all the ingredients on my Sunday afternoon trip to the Farmer’s market. But, when I arrived, I had an intuition to forgo the filet Mignon and buy the London Broil. It looked fabulous and the price was so right. I decided to have them wrap it up and when I got home, I took my time and trimmed of the fat to get to a beautiful cut of beef. I then cut the beef into four 5 oz steaks, which is perfect for this recipe. I cooked the steaks in a skillet on medium heat to achieve a medium-rare steak.  I do not recommend this recipe if you like well done, as you most likely will burn the porcini mushroom crust and London broil is tough when cooked too long. All I can say, is that this recipe is top notch gourmet quality, as the herb butter has the ultimate flavors. Fresh herbs is the only way to go with this recipe. This is now on my favorites list, as I will be making many times, and it made me feel like I was dining at a fabulous restaurant.


    1/2 stick reduced fat butter, lightly salted, room temperature
    2 tablespoons chopped fresh chives
    1 tablespoon chopped fresh tarragon
    1 small garlic clove, pressed
    1 (1/2-ounce) package dried porcini mushrooms
    4, 5oz, 1-inch-thick London Broil (Beef top round) steaks
    Sea Salt


    • Mix first 4 ingredients in small bowl for herb butter. Season butter to taste with salt and pepper. Because the butter is lightly salted, you may not have to add additional salt.
    • Process dried porcini mushrooms in spice grinder or food processor to a fine powder. Transfer powder to plate. Sprinkle steaks with salt and pepper. Press steaks into porcini powder to coat both sides well.
    • Melt 2 tablespoons herb butter in heavy large nonstick skillet over medium heat. Add steaks to skillet and cook to desired doneness, about 6 minutes per side for medium-rare. Transfer steaks to plates. Spoon 1 teaspoon of herb butter atop each steak and serve.

    Servings: 4 servings.
    Calories: About 400.

  • The Low Fat Chick 9:47 am on September 5, 2010 Permalink | Reply
    Tags: , , mushrooms, , , ,   

    Peppery Shrimp Linguine Alfredo 

    On Saturday, my mom and niece came over to visit and for lunch I made this awesome shrimp linguine. With it being a leisurely Saturday afternoon, I took my time peeling and deveining the shrimp, which was fun while enjoying the gorgeous sunlight pouring in from the deck.  While I already love this recipe, it was even greater seeing their reaction. My mom said it was delicious and of restaurant quality, and my niece loved the kick of pepper. Perfect recipe to serve multiple people, as it makes so much pasta and each serving is a large portion, with half the calories of typical Alfredo sauces.  This was a big hit with the family.


    1 teaspoon olive oil
    1 pound shrimp, peeled and deveined
    2 large cloves garlic, minced
    2 cups 1% milk
    8 large cloves garlic, peeled
    2 teaspoons sea salt, divided
    3 teaspoons ground black pepper, divided
    Pinch of cayenne pepper
    16 ounces whole-wheat linguine
    2 tablespoons cream cheese
    3/4 cup freshly grated Parmesan cheese, divided
    1 tablespoon chopped fresh parsley
    8 ounces mushrooms. sliced


    • Put a large pot of water on to boil.  Cook linguine according to package directions. Drain and set aside.
    • In a saucepan, heat olive oil. Add shrimp, minced garlic, 1 teaspoon sea salt, and 1 teaspoon black pepper to pan. Reduce heat to medium and cook for 3-5 minutes till shrimp is pink. Be careful to not overcook, as shrimp cooks quickly. Transfer to a small bowl, cover, and set aside.
    • Combine milk and garlic in a medium saucepan. Bring to a simmer over medium heat, while stirring constantly. Must stir constantly to avoid burning the milk.  Once steam is rising from the pan, reduce heat to low. Simmer gently for 25 minutes, stirring occasionally, until the garlic is tender and the milk has reduced to 1 1/2 cups.
    • Puree milk and garlic in a blender until smooth. Use caution when blending hot liquids. Return to the pan and season with 1 teaspoon salt, 2 teaspoons black pepper and cayenne pepper.
    • Whisk cream cheese, 1/2 cup Parmesan, parsley, and mushrooms into the sauce. Simmer for 10 minutes while stirring occasionally.
    • Remove sauce from heat and stir in shrimp.
    • Add sauce to the linguine and toss well in a large bowl. Serve topped with the remaining parmesan.

    Servings:  5 servings. (1 serving equals 3.2 ounces cooked pasta and 3/4 cup sauce).
    Calories: About 600 per serving.

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