Spinach and Cheese Stuffed Portabello Mushrooms

Spinach and Cheese Stuffed Portabello Mushrooms

4 cloves garlic, minced and divided
1/2 tsp Italian seasoning, divided
2 Tbsp oil

salt free seasoning to taste
4 portabello mushrooms
1 (10oz) bag spinach
1/4 cupC grated Parmesan cheese, plus more for sprinkling topping mushrooms

1C shredded mozzarella, divided
dried basil to taste
1/4 cup C breadcrumbs
1 C marinara sauce

Heat oven to 425 degrees. Scrape the gills out of the mushroom caps and set aside. In a bowl, combine 1 clove of the minced garlic, 1/4 tsp of the Italian seasoning, oil, and salt free seasoning. Brush inside and outside of the mushrooms with the oil/garlic mixture and roast mushrooms cap side down for about 10 minutes. Blot off any water given off by the mushrooms from cooking. Heat a skillet over medium heat. Add 1 tsp oil and 2 cloves of the minced garlic. Stir for about a minute then add the spinach and cook, stirring often, until wilted. Allow to cool slightly, than drain off any liquid from cooking.  In a bowl stir together the last clove of the minced garlic, the rest of the Italian seasoning, Parmesan cheese, 3 ounces most of the mozzarella (saving some for the top), basil, breadcrumbs and spinach. Season salt free seasoning to taste. Spoon a little of the marinara into each mushroom then stuff with the spinach mixture. Spoon a little more of the sauce over the stuffed mushrooms, then sprinkle the remaining Parmesan and mozzarella over the top. Bake for 10-15 minutes or until the filling is heated through and the cheese has melted. Serve with additional marinara if desired.

Crockpot Ravioli

Crockpot Ravioli

1 bag frozen cheese ravioli

1 jar marinara sauce

1C shredded mozzarella cheese

 

Place frozen ravioli in a crockpot. Pour sauce over the pasta and toss to coat. Cover and cook on high about 3 hours. About 30 minutes before serving sprinkle with the cheese so that it has time to melt.

Roasted Garlic Macaroni and Cheese

Roasted Garlic Macaroni and Cheese

 

2 heads of garlic

Oil as needed

12 oz pasta

3 Tbsp butter

3 Tbsp flour

2 C milk

8 oz white cheddar cheese, grated

1 container garlic and herb flavor Boursin cheese

Salt free seasoning to taste

 

Heat oven to 350 degrees. Remove some of the outer wrapping on the garlic heads. Slice off the tops of the garlics. Place on a square of foil and drizzle oil over the tops and sprinkle with seasoning to taste. Wrap up tight in the foil. Bake for 40-60 minutes until you can easily squeeze out the garlic cloves. Let cool for a few minutes and squeeze out the garlic into a small bowl and mash. Set aside.  Cook pasta according to package directions. In a saucepan melt the butter over medium heat. Whisk in the flour and the mashed garlic, add in the milk slowly, stirring constantly. Cook until the sauce thickens and comes to a very low boil. Remove from heat and stir in the white cheddar and Borsin. Stir until cheese is completely melted. Combine cheese sauce with the pasta and serve.

Spinach Quiche

Spinach Quiche

1 (9 inch) pie crust

3 eggs, beaten

2 C half and half

Salt free seasoning to taste

¼ tsp dry mustard

2 green onions, sliced

1-1 ½ C spinach

1/2C Swiss cheese, grated

 

Thaw and bake pie crust for 10 minutes. Beat together eggs, half and half, seasoning, and dry mustard. Lay green onion and spinach in the pie crust, top with grated cheese Pour egg mixture over all and bake at 350 degrees for 45 minutes or until cooked through.

Coconut Curry Lentils

Coconut Curry Lentils

 

1 small onion

1 Tbsp oil

1 Tbsp curry powder

1 tsp cumin

3 C vegetable broth

1 C lentils

1 C coconut milk

 

In a pot sauté onion in the oil until soft. Add curry powder and cumin, and cook for about a minute. Add vegetable broth and lentils. Reduce heat to medium, cover and cook until lentils are soft about 15-20 minutes, stirring occasionally. Stir in coconut milk and cook until heated through.

Grilled Halibut

Grilled Halibut

2 Tbsp oregano

4 garlic cloves, minced

1 tsp oil

Salt and pepper to taste

4 (4 oz) halibut fillets 

In bowl combine oregano, garlic, oil, salt and pepper. Rub mixture on both sides of the fish. Grill for 3 minutes per side or until cooked through.

Tortellini Salad

Tortellini Salad 

1 (9 oz) pkg tortellini

1 C broccoli, cut into florets

1 C grape tomatoes, cut in half

½ C red bell pepper, diced

½ C fat free Italian dressing 

Cook tortellini according to package directions. Cool pasta. Combine everything in a large bowl and refrigerate until ready to serve.

Black Bean Burrito Bowls

Black Bean Burrito Bowls 

Nonstick cooking spray

1 Tbsp oil

1 onion, diced

2 garlic cloves, diced

1 (15 oz) can black beans, rinsed and drained

1 (8 oz) can tomato sauce

1 tsp chili powder

½ tsp cumin

1 C cooked brown rice

1 C diced tomatoes

2 C shredded lettuce

½ C shredded cheddar cheese 

Spray a skillet with nonstick cooking spray and add oil. Heat over medium heat. Add onion and sauté until cooked through. Add garlic, black beans, tomato sauce, chili powder, and cumin. Turn heat to low and simmer for about 10 minutes. Divide rice between 4 bowls. Top with ¼ of bean mix. Top with tomatoes, lettuce and cheese.

Chicken Tacos

Chicken Tacos 

1 Tbsp oil

Nonstick cooking spray as needed

1 lb chicken breasts, sliced into strips

1 Tbsp chili powder

1 tsp cumin

3 Tbsp water

8 corn tortillas

Monterey Jack cheese as desired for garnish 

Add oil and spray a skillet with cooking spray. Heat over high heat. Add chicken and sauté until almost cooked through. Stir in seasonings and water. Cook until all liquid evaporates. Divide meat between the tortillas and garnish with cheese.  

Pork and Apple Salad

Pork and Apple Salad 

1 Tbsp Dijon mustard

2 Tbsp apple cider vinegar

1 Tbsp honey

1 Tbsp sage

1 lb pork tenderloin

2 apples, cored and sliced into rings

1 red bell pepper

4 C salad greens

6 Tbsp bleu cheese

Salad dressing of your choice

 

Heat broiler. In a bowl mix together mustard, vinegar, honey and sage. Set aside 2 Tbsp. Add pork to the bowl and marinate for at least 15 minutes. Place apples on a baking sheet and brush with marinade on both sides. Broil for 2 minutes, turn, then broil 2 more minutes. Set aside to cool. Remove tenderloin and broil until cooked through. Slice into thin pieces. Toss together the salad, bell pepper and bleu cheese in a large bowl. Arrange salad on plates, top with apple slices and pork slices. Serve with your favorite dressing.

Crockpot Dogs and Beans

Crockpot Dog and Beans

 

12 or more hot dogs

1 small onion, diced very fine

6 sliced bacon, cooked and crumbled

2 (15 oz) cans pork and beans

1 (15 oz) can ranch style beans

1 (15 oz) can black beans, drained and rinsed

1 (15 oz) can kidney beans, drained and rinsed

1 C ketchup

½ C brown sugar

Pepper to taste

 

Place the beans, onion, bacon, ketchup, brown sugar and pepper in a crockpot and mix together. Place hot dogs on top. Cook on low for 4-6 hours or until heated through.