Pizza has got to be one of the easiest things to whip up for a weeknight dinner.
Like everyone else, I decided to start counting my calories (again) via MyFitnessPal, encouraging me to stay within a certain calorie limit and thereby “watching” what I eat. Balancing that, along with trying to cut carbs and add more veggies to my diet, I decided to throw together mushroom cap pizzas. (more…)
I was browsing around the grocery store last weekend, hoping I’d come up with some brilliant idea for a weeknight dinner. That’s when I came across these mushroom caps. I’ve made cheesy stuffed mushroom caps in the past, but I wanted to try something new. I decided to fuse together one of my previous recipes to create delicious Crab Parmesan Stuffed Mushroom Caps. I’m thinking I can use these as appetizers for a dinner if I use smaller mushrooms.
Ingredients
Instructions
Notes
Nutrition Information: Cals 335. Carbs 21g. Fat 11g. Protein 24g. Sodium 903mg. Sugar 5g.
Mushrooms are a favorite in my house. I love mushrooms and so does everyone else. we add them to pizza, omelets, veggie side dishes, burgers –you name it, we add mushrooms. So when I came across a recipe for these Spanish-style mushroom tapas I was really excited.
Spanish-Style Mushrooms Recipe
Ingredients
8 oz Mushrooms (white button and baby bella) 2 Tablespoons Butter 2 cloves garlic, minced 1/4 cup Marsala cooking wine 2 Tablespoons freshly minced Parsley Juice of 1 Lemon Sea SaltDirections
Rinse the mushrooms of any dirt or grit. Heat the butter in a cast iron skillet over medium. Once it starts to bubble, add the garlic; bloom for 30 seconds. Add the Marsala wine and bring back to a bubble. Toss in the mushrooms, cover and simmer on medium-low heat for 15 minutes. Remove the lid, throw in a pinch of salt and simmer 5 more minutes. Sprinkle with fresh parsley and lemon juice.5Serve right out of the cast iron skillet, or on mini appetizer plates
Servings: 2
Nutrition Info: Cals 225. Carbs 16g. Fat 12g. Protein 9g. Sodium 18mg. Sugar 7g.
Chili chicken with Mushroom Spinach
Ingredients
1 Chicken Breast ¼ cup Low Sodium Chicken Broth Chili powder Onion powder Garlic salt ¼ cup Mushrooms Baby Spinach Spices to tasteDirections
For the mushroom spinach: Wilt the spinach in a skillet, stirring constantly. Remove from heat. Sauté Mushrooms with cooking spray. Add the spinach to the mushrooms add desired spices (I used onion powder and Lemon pepper). Serve.For the chicken: Place the chicken breast in a heated skillet, add chili powder, onion powder and Garlic Salt to taste. Once browned, flip over and repeat. Add chicken broth and cover. Cook another 20 minutes. If the broth evaporates, add more.
Ingredients
1 can Diced Tomatoes 2 Chicken Breasts 1/2 Onion, chopped 1 can Mushrooms Salt to tasteDirections
In a large skillet, pan-sear chicken breast with olive oil until browned. Remove from skillet. In the same skillet, sauté onions with olive oil until translucent. Add mushrooms and sauté until tender. Add 1 can diced tomatoes then add the chicken back into the skillet. Allow the mixture to come to a boil, add salt, cover and reduce heat. Cook for 20-25 minutes Until done.
Monday night. You know how it is, it’s the night after the first day back to work and one day closer to Friday. Admit it, you were thinking that too.
Since I’m trying cut back on red meat, I’ve been looking for recipes that involve more chicken and fish. I just bought a bag of frozen tilapia filets which means fish is on the menu this week. Instead of making boring old baked fish, I decided to spice it up a bit.
I found this easy Walnut-Crusted Tilapia recipe on Parents Magazine online. I was then faced with another predicament, what exactly was I supposed to make with this faux exotic fish dish? That’s when I came across another easy recipe for Creamy Mushroom Orzo. A quick mental check for the ingredients at home, check and check. I’ll admit, I was a little worried about the outcome. The tilapia, however, was indeed easy and amazing. The orzo was just right.
Walnut-Crusted Tilapia
Ingredients
1/4 cup Walnuts, chopped 1 tablespoon Light Mayonnaise 1 tablespoon Dijon Mustard 4 Tilapia Filets (about 6 ounces each) 1/4 teaspoon Salt 1/4 teaspoon Black PepperDirections
Preheat oven to 425 degrees F, Coat a baking sheet with nonstick cooking spray. In a small skillet over medium-high heat, toast 1/4 cup walnuts for 5 minutes. In a separate bowl, stir together mayonnaise and 1 tablespoon of the mustard. Finely chop remaining 1/2 cup walnuts. Brush tilapia with mustard mixture, then sprinkle with 1/2 teaspoon basil and 1/8 teaspoon each salt and pepper. Press 2 tablespoons chopped walnuts onto one side of each fillet. Place tilapia, walnut-side up, on baking sheet; bake at 425 degrees F for 15 minutes or until fish flakes easily.Creamy Mushroom Orzo
Ingredients
1 cup Orzo 2 cups Low Sodium Chicken Broth 8 ounce package of Sliced Button Mushrooms 3 ounce Cream Cheese 1 tablespoon Butter 1/2 clove Garlic Fresh Thyme Sprigs (I used dried Thyme)Directions
Melt butter in pan on med-high heat Crush & mince garlic. Toss garlic and thyme sprigs in pan to sauté. Stir for about 60 seconds to open up the flavors Add mushrooms, and lightly sauté Add chicken broth and orzo. Simmer until al dente Fold in the cream cheese, until it is melted into the orzo
