1 large 3oz portabella mushroom cap
1/4 cup of your favorite marinara or pizza sauce
1/4 cup of your favorite cheese (I use an Italian cheese blend)
Fresh garlic or garlic powder
Italian sausage (turkey or other)
Wipe cap off all dirt and clean out the gills inside. Depending on the thickness of the mushroom cap, I sometimes cook the cap for 5-7 prior to adding toppings. If you do this pre toppings, after taking cap out of the oven, pat dry to remove excess moisture.
Once cap is cleaned and precooked, add your toppings into the hallowed out portion I begin with my favorite marinara. Don't laugh, but mine is a garlic-mushroom blend sauce. Then I add garlic powder and my Italian seasoning and whatever other items I'm going to add. Then on top of all of that is the cheese and it is ready to bake.
Bake in the oven at 350 degrees. If you haven't precooked the cap, do so for 10-12 minutes. If precooked only until your cheese is melted and browned.
|This mushroom cap includes ground turkey sausage!|
Cheesy Eggs & Turkey
2 eggs or 1/2 cup of liquid eggs
2 oz of ground turkey
Laughing cow cheese of choice (or other favorite cheese)
Non stick cooking spray
In a non stick pan sprayed with cooking spray, scrambled your eggs and set aside in a bowl. Next take your ground turkey and crumble and cook up adding taco seasoning while cooking. During this process add your cheese. Transfer to the egg mixture in bowl and stir together. If adding laughing cow cheese wedges, I wait until mixture is together in bowl and throw them in and they melt quickly enough. This breakfast meal is packed with protein. For a full southwestern feel, top with your favorite salsa.
Buffalo Chicken Burgers
2 lbs ground chicken
1/4 cup buffalo wing sauce
1/2 teaspoon salt or Mrs. Dash
1/4 cup crumbled blue cheese
Mix ground chicken, buffalo wing , salt/Mrs. Dash and blue cheese into patties and grill. Yes, it will be a little bit messy. I make mine on the George Foreman grill so the juices flow into the grease container. When finished grilling enjoy on your favorite bagel thins or if you are able, buns. Me, I cut the burgers up in small pieces and mix my buffalo sauce with some Bolthouse Farms blue cheese dressing and dip my chicken in. These are sooo damn good that I made them every damn weekend for a month.
White Chicken Chili
4 skinless chicken breasts (been using canned lately)
2 15oz cans of Great Northern Beans (undrained)
1 onion cut up in small pieces
1 Pkg McCormick White Chicken Chili seasoning Mix
1 1/2 cups of chicken broth
1 tbls minced garlic
1 teaspoon cumin
1 teaspoon oregano
1/2 teaspoon salt
1/2 teaspoon chili powder
2 whole cloves
I first browned the garlic and onion while I cooked up the chicken breasts. After the breasts were through cooking I diced the chicken. I added the chicken broth to the onion and garlic mixture and added the spices, undrained cans of beans and cooked chicken and let it simmer.
Can leave out the chili powder and substitute 1/2 teaspoon of paprika instead if needed to not be soo darn hot!
This time I used Brooks Great Northern/Pinto beans mix. It is low sodium too. Trying to take all the sodium out. As I said, I used canned chicken this time, because I didn't get to Aldi today for chicken breasts and its what I had in the house. Works just as well. I usually use two cans and crumble it up and it looks like shredded chicken in there!
I hope you have enjoyed the recipes I've shared I hope to share more in the future as I go along! I did not share calories and protein for each recipe because if you are like me, you are going to tweak this recipe(s) to fit your own need and likes and your numbers what be the same as mine. Rest assured all that I've shared is low in calories and high in protein, because frankly, that's how I roll!