Thursday, September 28, 2017

Lasagna Stuffed Portobellos

As I mentioned in the previous post, we are trying to eat a little better.... eat differently.  I am trying to eat less carbohydrates.  I am always scrolling through Instagram looking for new ideas.

I found this yummy recipe on a great website... and on Instagram...and I love the name.... I Breathe, I'm Hungry!  Isn't that the truth!!

I love lasagna.... but I never eat pasta.  I thought I would try these Lasagna Stuffed Portobellos.  They were so yummy!  Chris and I both loved them - easy, hearty, flavorful, etc.

                           Not a great picture - but you get the idea :)

Lasagna Stuffed Portobellos (adapted from I Breathe, I'm Hungry)

4 large Portobello mushrooms
12 oz Italian sausage
1 cup ricotta cheese
1 cup marinara sauce
1 cup Mozzarella cheese, shredded
sprinkle of Italian seasoning

Brush the mushrooms with a dry paper towel to clean off any dirt.  Remove the stems... and use a spoon to scrape out the brown ribs.  Gently pat 3 oz. of sausage into each mushroom cap, going all the way to the edges and up the sides.  Spoon 1/4 cup of ricotta cheese onto the sausage, spreading to the edge... leaving a dent in the center for sauce.  Spoon 1/4 cup marinara sauce into each mushroom cap, on top of the ricotta later.  Sprinkle each with 1/4 cup of shredded Mozzarella cheese. Sprinkle with Italian seasoning. Bake in a preheated 375 degree oven for 40 minutes.  Serve hot.

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Friday, September 22, 2017

Slow Cooker - Steak Italiano

I have been trying to cook healthier.  Again, I apologize for not posting more.  With the girls all in Texas, Chris and I just don't eat a lot.  I still make some favorites but I just haven't been as adventurous.

I am following lots of great new sights on Instagram.  I love Whole 30 Recipes and from there I have found so many great cooks. I love Instagram!  I follow Kesley from Little Bits of... She is hoot.  You have to watch her Instastories.  She has fabulous recipes too.  Kelly McNelis also has a great website... New Leaf Wellness.   She makes freezer/crockpot bag meals.  She has this great gadget that helps the bags to stand up... and she will line the bags up and make like 10 meals at a time.  She will give the meals away, freeze them or make them herself.  You have to check it out. I made Kelly's freezer bag meal.... Steak Italiano.  I didn't put it in a bag to freeze - I just put the items right in my slow cooker. We loved it.  Chris enjoyed it over rice several nights in a row.  I enjoyed it over riced cauliflower.  If you haven't tried riced cauliflower, you should.  You can find it in many produce sections and freezer sections of your local store.  Kelly also recommends it over egg noodles or zoodles (zucchini noodles).

Slow Cooker Steak Italiano  - from Kelly McNelis and New Leaf Wellness

2 lbs boneless top sirloin steak, cubed
28 oz can crushed tomatoes
6 oz fresh baby spinach
1 small onion, diced (or 1 tsp onion powder)
1 Tbsp Italian seasoning
1 tsp basil
1 tsp garlic powder
1 tsp salt
1/2 tsp pepper
1/4 - 1/2 tsp red pepper flakes

Add all ingredients to a gallon-sized freezer bag and freeze up to three months.  Thaw enough to break apart and cook in slow cooker for 6- 8 hours on low or until steak is tender.

Kelly says she also has cooked this in her Insta-Pot or pressure cooker by cooking on high for 25 minutes and then doing a natural release.

I cooked mine in a slow cooker or crock-pot all day.  I was at work so I know it cooked at least 8 hours.  You could barely tell the dish had spinach in it.  It had a great flavor!  Serve over egg noodles, zoodles, rice or cauliflower rice.

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Monday, September 18, 2017

Easy Salad- Chickpea, Feta and Avocado

Chris and I were in Dallas a few weeks ago helping our oldest daughter get settled into her new place before starting a new job. We used to live in Dallas and we miss some of our fun friends.  Our good friends, Lya and Bart had us over for dinner   They both have the gift of hospitality.   Bart grilled some fabulous burgers, their daughter Meredith whipped up a batch of "Summer Beer".  (We used to call these "Skip and go Naked's "in my years after I graduated from Baylor.  I hate beer and these are really yummy! ).  Lya is an amazing cook and served this yummy, easy salad....with chickpeas, feta cheese, avocados, etc. I think this is a great addition to any meal... and a nice change from the green salad or pasta salad.

Chickpea, Avocado and Feta Salad

2 cans chickpeas (or garbanzo beans), rinsed and drained
1/4 cup green onions, chopped
1/2 cup feta cheese, crumbled
1/4 cup cilantro, chopped
2 avocados, peeled and diced
fresh squeezed lime juice
olive oil drizzle
sea salt to taste

Rinse and drain the chickpeas and place in a large bowl.  Add chopped onion and crumbled feta.  Just before serving, add chopped avocado.  Add the juice of at least one fresh lime and drizzle with olive oil.  Sprinkle with sea salt.  Toss gently and serve.

*this can be easily doubled or tripled - great for a large group.

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