Stuffed Portobello Mushrooms (Roof's Recipe)

These were.....ahem.....absolutely amazing! YUM! They don't look NEARLY as delicious as they were. I have found the best price for these mushrooms at Sam's Club...if you know a better place, PLEASE let me know!

I got this recipe from ksl.com's website. Check it out!

1/2 c. diced red onion
1 clove garlic, minced
2 T. unsalted butter
1/2 c. diced yellow squash
1/2 c. diced zucchini
1/2 c. diced eggplant
1/4 c. diced Roma tomatoes
1/4 c. tomato puree (I just used tomato sauce and it worked out great)
Salt & pepper to taste
6 Portobello mushrooms
1 Tbsp. olive oil
1/4 c. Asiago cheese (I used feta)

1/2 tsp sugar

1 tsp. dried thyme

Directions:
Sauté onion and garlic in the butter and oil until onion begins to brown. Add the squash, zucchini, and eggplant and sauté until the squash is tender, but don't let it cook too long (about 2 min). Add the Roma tomatoes and the tomato puree. Adjust the flavor with salt and pepper. Remove from heat and set aside.

Remove the stem and ribs from the Portobello mushrooms. Spoon about ½ cup of the squash mixture into each mushroom and sprinkle with Asiago cheese. Bake in a 350 degree oven for 12-15 minutes or until the cheese become golden brown.

This dish is best served with a zesty marinara sauce.

Beef and Broccoli Stir-Fry

This is an excellent recipe to FREEZE so make doubles (or triple) and freeze for another day! This is an awesome way to have a quick healthy meal when you don't have time (instead of buying fast food!)

It was SO yummy. I love broccoli...and so does my boys! We will definitely be having this one again soon

1 cup brown rice, uncooked

1/2 Tbsp olive oil

1/2 lb beef sirloin steak or roast, THINLY sliced

2 cloves of garlic, minced

3 cups broccoli florets

4 green onions, thinly sliced (i used my frozen ones)

2 Tbs light soy sauce

Cook rice according to directions. In a frying pan, brown beef with garlic and oil over high heat (do not cook too long or beef will be firm). Stir in broccoli and onion. Stir for about 5 minutes or until veggies are tender. Add soy sauce and cooked rice.

This is an excellent recipe to FREEZE so make doubles (or triple) and freeze for another day! This is an awesome way to have a quick healthy meal when you don't have time (instead of buying fast food!)

Greek Couscous Salad

1 cup couscous (cooked)
1 1/4 cup boiling water
¼ cup crumbled feta cheese
¼ cup sun dried tomatoes, chopped
7 Greek olives, sliced (optional)
1/2 cup fresh basil, chopped
2 Tbsp olive oil
1/4 cup balsamic vinegar
Sea salt and pepper

Directions: Boil water and add to couscous. Cover for 5 minutes. Add the rest of the ingredients and refrigerate for at least and hour before serving.

Zucchini Chicken Nuggets

I don't know who has seen Cheeky Kitchens blog but I LOVE IT! Every once and a while she has some healthy recipe's. This is one of hers that you can find here. My kids LOVE it AND it is so easy to make.

1 ½ cup Zucchini, grated
1 lb ground chicken
1 egg
1 tsp onion salt
1 ½ cup crushed corn flakes,bread crumbs or crushed crackers

Directions: In a large bowl, mix together the zucchini, chicken, egg and onion salt until well combined. Form 1-2 tablespoons of the chicken mixture into small balls, then press until ½ inch thick and coat in bread crumbs. Transfer to a lightly greased cookie sheet. Once all nuggets have been formed and breaded, spray a light layer of nonstick spray over the nuggets. Cook in an oven preheated to 400 for 13-15 minutes, or just until nuggets have cooked thoroughly.

Spinach Packed Spaghetti

We eat LOTS of spaghetti...if you haven't noticed. This one is just like our other recipe sans the meat and instead we PACK it with either fresh or frozen spinach. I usually chop it up a little so we don't have loads of chunks....cause then the boys notice, otherwise they eat it up like crazy (just like usual)

Pan Fried Zucchini

In our house we LOVE us some zucchini almost every day if we have it. WE LOVE IT! Our kids LOVE it! Our 20 month old runs around the house saying "NEE NEE, NEE NEE". Is he won't eat something else that is green, my husband says "try it, it is like zucchini". They get SO excited when they see it in the fridge, getting cut up or on the table.

Directions: Cut the zucchini however you want. Sometimes we do strips and sometimes we do circles. Just depends on how we are feeling. I heat the pan to medium and lightly spray with a pan spray. I VERY lightly coat with some salt and pepper. Place them down and when they look slightly brown OR translucent you flip them (about 8 minutes on each side). THEN EAT!

YUMMMMMMM!

Black Bean Quesadillas

½ cup bell pepper, finely chopped

½ cup black beans, cooked

1 cup grated cheddar cheese

4 wheat or corn tortillas

¼ cup salsa

¼ cup lettuce, chopped

Directions: Heat pan over medium heat. Spray pan with vegetable oil and place one tortilla into the pan. Place ¼ bell pepper, black beans and cheddar cheese onto the tortilla. When the cheese begins to melt, fold the melted tortilla in half. Press down slightly to seal the sides together, and then flip the quesadilla over to brown both sides. Repeat process with remaining tortillas. Spoon a little salsa and lettuce on top and enjoy.

Freezing Veggies

I often buy a whole bag of green onions or sweet onions or garlic and don't use all of it. I don't like letting things go to waste OR I find a REALLY good deal and I want to stoke up but veggies don't last. SOOOO, I freeze them.

So far in the last couple months I have gotten garlic, green onions, green, red and yellow bell peppers, sweet onions, red onions and strawberries.

How do I do it? I cut them into pieces, or with garlic I separate them and put them on some tinfoil (pictured below) put them in my freezer for about 5 hours and then take them off and put them in freezer bags or ziplocks. Stick em in your freezer and use them as you need. I LOVE THIS!

Taco Crepes

Lately I have had issues with tortillas. Sometimes we forget to buy them and sometimes I can't find ones that aren't made with lard or crisco type stuff. Soooo, we make our own crepes in a matter of minutes and I LOVE them with tacos! I can actually taste the taco instead of just the tortilla! YOU GOTTA TRY IT!

Sandwich Crepes

Sandwich crepes. I prepped everything for these the day before. I cooked the chicken in the crockpot and then shredded it. I like the chicken cold. Then we just put everything we would put on a normal sandwich. I broke my rule though. I NEVER use iceberg lettuce. I would normally use spinach. These were delish and my 3 year old kept saying how much he liked them.