Tagged with "Mushrooms - Measuring Cups, Optional"
May 22, 2012 - 500 Calories or Less, Posts    No Comments

Chicken Veggie Packets

When my husband and I were dating, and his parents invited us over to his place for dinner, my parents asked me to go out and buy a household gift to bring along with us. What on earth was I supposed to buy a grown man who doesn’t cook and apparently has a very distinct decorating style? I remember driving over to Crate and Barrel and my only instructions were to “buy something you can use in the future.” That was my dad’s hopeful attempt to have this relationship work out and pass it off as a joke. I bought a Panini grill. Well, everything worked out and I’m happily married to my Husband. That Panini grill, I’ve used more than I ever thought I would for a couple reasons: (1) Cleanup is easy (2) reduced number of pots/pans used (3) it’s a great substitute for a grill.

 

Recipe adapted from Quick Dish by Tablespoon

 

 

Chicken Veggie Packets

Ingredients

2 Chicken Breasts
1/2 bunch asparagus, ends trimmed and sliced into 1-inch pieces
4 oz sliced Mushrooms
1 can Progresso Creamy Tomato Basil soup
Sea Salt, to taste
 

 

Directions

Take two large pieces of aluminum foil and place one chicken breast in each.
Evenly divide the asparagus and mushrooms between the two packets, over the chicken.
Spoon 4-6 tablespoons of soup into each packet.
Fold up the foil packets and grill for 20-30 minutes on the Panini grill.

 

 

Servings: 2

Nutrition Information: Cals 189. Carbs 13g. Fat 3g. Protein 28g. Sodium 491mg.

May 15, 2012 - Posts    1 Comment

Portabello Mushroom Cap Pizza

Pizza has got to be one of the easiest things to whip up for a weeknight dinner. Lucky for me, my husband doesn’t eat leftovers over two days old. That means, if I make something Monday night, he won’t eat it on Wednesday.

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 the leftovers situation, I decided to throw together mushroom cap pizzas.

 

 

Portabello Mushroom Cap Pizza Recipe

Ingredients

1 large Portabello Mushroom Cap
¼ cup Shredded Part Skim Mozzarella Cheese
1 heaping tablespoon Marinara Sauce
Toppings of your choice
 

Directions

Wash and scoop out the mushroom cap gills
Spread 1 tablespoon Marinara Sauce
Add mozzarella cheese
Bake for 20 minutes on 400 degrees
Serve warm.
 

 

Servings: 1

Nutrition Information: Cals 120. Carbs 8g. Fat 6g. Protein 6g. Sodium 320mg.

Feb 1, 2012 - 500 Calories or Less, Posts    1 Comment

Crab Parmesan Stuffed Mushroom Caps

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.

 

 

 

 

 

Crab Parmesan Stuffed Mushroom Caps Recipe

Ingredients

2 large Mushroom Caps
1/2 Package Crab Meat
1/4 cup Low Fat Cream Cheese
1/4 cup Shredded Parmesan Cheese
1 tablespoon Fat-Free Sour Cream
1 tablespoon Low Fat Mayo
Onion Powder, to taste
 

Directions

Preheat the oven to 350 degrees.
Wash the mushrooms well, and carefully remove the the gills from each mushroom cap with a spoon.
In a bowl, mix together the cream cheese, mayo, shredded parmesan, sour cream, onion powder and crab meat. 
Grease the bottom of a baking dish (I use olive oil spray).
Fill each mushroom cap with the crab parmesan mixture.
Carefully place in the baking dish. Bake uncovered for 45 minutes. 
 

 

Servings: 2

Nutrition Information: Cals 335. Carbs 21g. Fat 11g. Protein 24g. Sodium 903mg. Sugar 5g.

 

 

Dec 13, 2011 - Posts    No Comments

Spanish-Style Mushrooms

Mushrooms are a favorite in my house. I love mushrooms, and so does my husband. So when I came across a recipe for these Spanish-style mushroom tapas I was really excited. I honestly was not expecting the response I got from my husband. He said, (and I quote) “These mushrooms are amazing.” I almost couldn’t believe my ears. I wanted to say “What, honey? Can you say that one more time just so I can hear you say it again.”

 

 

 

 

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 Salt
 

Directions

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.

Nov 26, 2011 - Posts    3 Comments

Chili Chicken with Mushroom Spinach

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 taste
 

Directions

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.  
Nov 20, 2011 - Posts    No Comments

Chicken with Tomato Mushroom Sauce

 

Ingredients

1 can Diced Tomatoes
2 Chicken Breasts
1/2 Onion, chopped
1 can Mushrooms
Salt to taste
 

Directions

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.
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