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.