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Posts Tagged ‘mushrooms’

I was happy that I woke up this morning in time to go to 6:00am spinning. It always makes me feel so good all day.

After school I put clothes away from Thanksgiving and did laundry. Then I set to work on dinner.

I wanted to try a new recipe so I got some ideas from Eating Well magazine.

I decided on arugula pesto because I had a bag of fresh arugula from Trader Joe’s. Here is what I mixed together:

Arugula Almond Pesto

  • 2 big handfuls of arugula
  • 1 tbsp. olive oil
  • 1 tbsp. water
  • 2 -3 tbsp. parmesan cheese
  • 1/4 c. chopped almonds – from Trader Joe’s
  • salt and pepper
  • 2 tbsp. low fat cottage chese

*This recipe is a general guide, as I just threw ingredients into my mini food processor.

  1. Using a food processor, blend arugula, olive oil, water, almonds, parmesan and salt and pepper.
  2. When this is all mixed and has made a thick paste, add cottage cheese.
  3. Blend until smooth and creamy.
  4. Serve!

This would be great on crackers or on a pizza. I love arugula’s spicy pepper flavor. For dinner tomorrow we are having make your pizza, so expect to see some more arugula!

The paste before the cottage cheese – this would be a great cracker spread.

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The pesto with added cottage cheese, this tastes like cream but without the fat and calories.

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My meal served with mushrooms, fresh tomatoes, shrimp and kale chips, served on Barilla Pasta Plus!

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All mixed together!

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This meal was really good! Next time I would add a little milk or almond milk to the pesto to make it a little creamier so it would stick to the pasta a little better! Let me know if you try it.

🙂

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So, I am not sure if it has to do with this little baby inside me or if it’s just a random thing, but I am obsessed with green beans and mushrooms lately. Green bean and mushroom casserole to be exact. The kind you eat on Thanksgiving and Christmas and not many other times than that.

A few months ago (2 maybe) I made it 3 times in one week. I thought it might be the pregnancy, but I thought it could have been the cold weather (although I doubt it). Then this week I was dying to make it again. I decided it would be my main course this week and topped it with some whole wheat stuffing. (I know, this is weird) Anyways, it turned out delicious! Very filling, low in fat, lots of veggies and warm and cozy. Here is my recipe – it was super easy as you can see.

Green Bean Mushroom Stuffing Bake

  • 1 can of 98% fat free cream of mushroom soup
  • 3 cans of french style green beans, drained
  • 1 can of mushrooms, drained
  • 1 box of whole wheat stuffing mix
  • water for stuffing mix
  • French’s onions for top – optional.
  1. Make stuffing by boiling water and adding mix. Omit the butter if you want to save fat and calories.
  2. Mix green beans, mushrooms and soup together
  3. Pour veggies with soup into an 8×8 pan
  4. Cover veggies with wet stuffing mixture and onions
  5. Bake at 400 for 20/25 minutes or until done

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My plate also included a salad with feta, pear, almonds and chickpeas with a balsamic vinegar dressing.


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This totally hit the spot.

Now I am ready for bed. I had a productive day that started with 45 minutes of Spin this morning at 6am and ended with vacuuming and laundry from the weekend. I

Tip of the Day: Make extra food for dinner so when you clean up the dishes you can pack your lunch at the same time. My lunch for tomorrow is going to be salad and green bean casserole.

? of the Day: Do you ever have “cravings” for certain foods? What is your weirdest craving – did it happen when you were pregnant?

Contest: Remember to enter the Tablespoon contest to win a great prize pack!

Something to do: Sign up for Bobbi’s Pile on the Miles Challenge

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So sorry I have MIA most nights this week! I don’t know what happened. Some weeks are just busier than others and this was one of those weeks. With my parents coming in town this weekend for my birthday and a shortened week at school it seemed to fly! That is always a good thing!

Tonight I was supposed to walk with my girlfriend (Hi B!) but it was 40 degrees and raining so we decided chatting on the phone would be good enough exercise for today. I got off the phone and made dinner while also making cookie dough for 4 dozen apple cookies someone ordered from our cookie business – Tied with a Bow!

My kitchen a zoo and I was actually getting a good workout juggling everything. I didn’t cut out or bake the cookies until everything from dinner was cleaned up and put away but the kitchen aid was working while the stove and oven were too!

Our dinner from the past three nights were very different from one another but not too original. I would like to plan some fun new recipe dinners for next week so I plan on breaking out the cookbooks this weekend for inspiration.

Wed:

Portobella Pizza:

  • Portobella mushroom baked at 450 with organic tomato sauce, artichokes and feta on top!

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Spaghetti Squash Egg White Fritatta

  • Cook a spaghetti squash until done – I use the microwave
  • Mix squash (after drying it off with a dish towel) with 5 egg whites, big handful of spinach. 1/2 can of artichoke hearts, chopped and feta cheese.
  • Stir until mixed
  • Add salt and pepper
  • Bake at 450 until egg is not longer runny at all

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Tues:

Teryaki Veggie Stir-fry with Chickpeas and Mushrooms

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Monday:

Baked Tofu with Salad (almonds, pears, avocado, etc) and Acorn Squash

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Sorry that was so brief and boring. Everything I ate for dinner I also ate for lunch the following day! It made for great school lunches!

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Lentil Mushroom Mix

In honor of Veggie Month I decided to make lentils! I made up a quick recipe that turned out to be delicious! My meals were kind of random this week with Open House one night, a volleyball game another night and diner with the girls last night!

Here is my lentil mix that I am already looking forward to recreating!

Lentil Mushroom Mix

  • 1 cup of green lentils
  • 1 onion, chopped
  • large handful of baby bella mushrooms, chopped
  • 2 boullion cubes
  • 3/4 c. water
  • 1 cup cooked wheat bulgur
  1. Put all ingredients, except bulgur, into a sauce pot and simmer until all of the water is gone and veggies are tender.
  2. Mix with bulgur and enjoy!

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Comfort Needed

Monday is done, and it was a rainy dreary one in Columbus. The rain meant indoor recess and no outdoor run that I was planning. When I left school I ran to the grocery store to stock for the week. I hadn’t been to the store in almost two weeks so we desperately needed the basics. I also made a meal plan for week and loaded up so I wouldn’t have to run to the store everyday. Let’s see how it works.

Tonight I was in the mood for warm comfort food that reminded me fall and winter. I wanted something creamy and cozy so I decided on:

Soupy Potatoes (otherwise known as Cheese Potatoes or Party Potatoes)

Green Bean Mushroom Casserole

Baked Tofu

Salad

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It totally hit the spot and we have tons leftover for lunch. Brady made some grilled chicken to go with his creamy sides and we dug in.

Light and Simple Green Bean Casserole

  • 2 cans of French style green beans – drained
  • 1 can 98% fat free cream of mushroom soup
  • 1 can mushrooms – drained

Cook at 400 until bubbly – 25 minutes and top with Fried Onions for the last 5 minutes!

*This is great on top of brown rice for a quick easy vegetarian meal!

I just finished watching Gossip Girl and it is past my bed time!



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This week has flown by. I can’t believe it is already Friday, not that I am complaining, but I really don’t know where the week went. Brady was out of town all week so I didn’t spend much time on dinner – I did eat lots of yummy food though. 🙂 I spent the evenings writing 2 grad school papers, making cookie favors (pics to come) for the wedding we have tomorrow, wrapping presents (Katie’s shower yesterday, wedding this weekend, Mother’s Day) and now I am in Cleveland for a family friend’s funeral before Brady’s cousins wedding tomorrow.

One of the delicious dinners I made for myself which included all of the summer foods in my fridge.

Caprese Salad with a Tofu Twist

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  • 1/4 block of tofu drained and cut into cubes
  • 1 zucchini cut into little pieces
  • 1 summer squash cut into little pieces
  • handful of fresh mushrooms, cut into pieces
  • 2 tbsp. homemade balsamic vinegrette dressing

Cook the veggies together with the dressing until tender and as soft as you like. In another pan, cook the tofu cubes with a little dressing. When they are slightly crunchy on the outside, add into the veggies and cook together for a minute.

Slice fresh tomato and mozzarella and a little basil and toss together!

Enjoy!

Have a great Friday!

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Buitoni

The people at Foodbuzz and Buitoni got together and sent me a package of Wild Mushroom Ravioli to try. I am totally impressed and plan on buying this for a quick, filling, delicious meal!

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I fixed this with a classic tomato sauce and gobbled it up one night last week for dinner. I could have sworn I took a picture but I can not find it! Anyways, it was amazing, if you like mushrooms, you will love it!

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