Tasty Tuesday: Lasagna Stuffed Portabellas

Hungry Girl's Healthy Lasagna Stuffed Portabella Recipe

Thank you Hungry Girl for another YUMMY recipe…

1/2 of recipe (1 stuffed mushroom): 203 calories, 6.5g total fat (3.5g sat fat), 464mg sodium, 15.5g carbs, 4g fiber, 6.5g sugars, 22.5g protein  FreestyleSmartPoints® value 4*

Prep: 10 minutes. Cook: 20 minutes    MAKES 2 SERVINGS

Ingredients:

2 large portabella mushroom caps (stems removed)
1/2 cup canned crushed tomatoes
3 tbsp. light/low-fat ricotta cheese
3/4 tsp. chopped garlic
3/4 tsp. onion powder
3/4 tsp. Italian seasoning
Dash ground nutmeg
2 dashes each salt and black pepper
4 oz. raw extra-lean ground beef (4% fat or less)
2 tbsp. finely chopped onion
1 1/2 cups roughly chopped spinach
1/4 cup shredded part-skim mozzarella cheese
1 tbsp. finely chopped fresh basil

Directions:

  • Preheat oven to 400 degrees. Lay a large piece of heavy-duty foil on a baking sheet and spray with nonstick spray.
  • Place mushroom caps in the center, rounded sides down. Top with another large piece of foil. Fold together and seal all four edges of the two foil pieces, forming a well-sealed packet. Bake for 12 minutes, or until slightly tender.
  • Meanwhile, prepare the filling. In a medium bowl, combine crushed tomatoes, ricotta, garlic, onion powder, Italian seasoning, nutmeg, and a dash each salt and pepper. Mix until uniform.
  • Bring a skillet sprayed with nonstick spray to medium-high heat. Add beef, and sprinkle with remaining dash each salt and pepper. Add onion, and cook and crumble until beef is fully cooked and onion has softened, about 4 minutes.
  • Reduce heat to medium low. Add spinach and tomato/ricotta mixture. Cook and stir until spinach has wilted and mixture is hot, about 1 minute.
  • Cut foil packet to release steam before opening entirely. Remove top foil, and carefully drain excess liquid. Thoroughly blot excess moisture from mushroom caps.
  • Evenly fill mushrooms with filling. Sprinkle with mozzarella, and bake until mushrooms are tender and cheese has melted, about 8 minutes.
  • Top with basil.

What is the best way to enjoy this YUMMY meal again?  Take it for lunch in one of Thirty One’s thermal lunch totes.  How about the Around the Clock Thermal…

Want to know why you’ll love it?  It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, poolside, beachfront, golf course, boating, or sporting events. It will fit a 6-pack with a little room for a snack.  The water-resistant thermal lining keeps contents cool and makes clean up easier. A removable shoulder strap means you can carry it any number of ways, including cross-body for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids’ teachers, and everyone else on the go! Best part… it holds up to 15 lbs. and can be it monogrammed and personalization.

Have a yummy recipe?  Share it with us…

Have a ThirtyOne-derful day!

Tasty Tuesday: Baked Macaroni and Cheese

Thank you Michelle for sharing this recipe with us.  Michelle is “my” AMAZING leader at Weight Watchers on Thursday mornings.  She has been through the good and the bad times with me.  It is with her help and the support of my Thursday morning family, I hit goal.  

Cooking Time: 50  Prep Time: 15     Servings: 8   SmartPoints™ value: 7

Ingredients

12 oz uncooked pasta
12 oz fat free evaporated milk
2 cup(s) cheddar, shredded, low fat
1 Tbsp Dijon Mustard
¼ tsp table salt
¼ tsp black pepper
⅛ tsp ground nutmeg
2 Tbsp dried plain breadcrumbs
2 Tbsp grated Parmesan cheese
½ cup Plain nonfat Greek yogurt

Instructions

1. Preheat oven to 350 degrees. Spray a 4 quart baking dish with nonstick spray.
2. Cook macaroni according to package directions. Drain and transfer to a large bowl. Stir in sour cream.
3. Meanwhile, heat milk in a medium saucepan over medium heat until tiny bubbles appear just around the edge (do not boil). Reduce heat and stir in the mustard, salt, pepper and nutmeg.
4. Mix yogurt into pasta then add the milk mixture to the macaroni mixture, stirring until blended. Transfer to the baking dish. Combine bread crumbs and Parmesan in a small bowl; sprinkle over the casserole. Bake until the casserole is bubbly and the top is golden, about 30 minutes. Serves 8 (serving=1 cup)

Yummy stuff, even hubby likes it! Make some and freeze the leftovers for lunch. What do you carry your lunch to work in? Hopefully, it a Thirty One thermal with so many options to pick from there is something for everyone. Don’t forget there is still 48 hours to shop for both the Winter and the NEW Spring catalogs. Which thermal will you pick?

Add thermal picture options…..

Have a ThirtyOne-derful day!

Tasty Tuesday: Spicy Black Bean Soup

Since the weather has been bitter cold here in NJ, I have been on a “soup kick”.  I love soup and with the NEW Freestyle points from Weight Watchers, I can made some really yummy soups for ZERO points.

Prep Time: 20     Cooking Time: 30     Servings: 8     SmartPoints™ value: 0

The key to thickening this soup without flour? Pureeing some of the beans before cooking it. You’ll love the stick-to-your-ribs texture results.

Ingredients

1 spray(s) cooking spray
1 medium uncooked onion(s), finely chopped
4 clove(s) garlic clove(s), minced
45 oz canned black beans, undrained, divided (three 15 oz cans)
½ tsp red pepper flakes, or to taste
1 tsp ground cumin
14 ½ oz fat free chicken broth, or vegetable broth
10 oz canned tomatoes with green chilis
11 oz canned yellow corn, drained

Instructions

1. Coat bottom of a large stockpot with cooking spray. Add onion and garlic and cook, stirring frequently, until onions are soft but not brown, about 5 minutes.
2. Place one can of beans in blender; add sautéed onion mixture, red pepper flakes and cumin. Cover and blend on high until smooth, about 30 seconds. Pour mixture back into stockpot.
3. Place second can of beans and broth in blender and puree until smooth; add to stockpot.
4. Stir third can of beans (do not puree first), tomatoes and green chilies, and corn into stockpot. Bring to a boil, lower heat to medium and simmer for 20 to 25 minutes. Yields about 1 1/2 cups of soup per serving.

Have some leftovers you want to take for lunch? Why not check out some of these AWESOME deals available through January 14th at Thirty One.

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 The Go To Thermal (great for kids because it is machine washable) retails for $18 with sale prices from $5.40 – $9

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 The Thermal Lunch Tote has long been a favorite and retails for $18.  Some prints are currently on sale for $9 – $10.80 each.

All prices are quoted before tax and shipping.  Thermals can be personalized for an additional cost.  Check out all of the Weekly Deals at www.partywithHope.com

Have a ThirtyOne-derful day!

Tasty Tuesday: Key Lime Pie Parfaits

I am transforming (or at least trying to) my eating into a more healthy lifestyle.  Less processed foods and more of making my own goodies.  I have to be honest, I struggle with some recipes.  The secret ingredient in this recipe is avocado.  Now, I know they are good for me BUT I just don’t care for them.  But, I am willing to give it a try…

This recipe is from Food Babe who is all about healthy clean eating.  So, if you want to shake things up in the morning, this creamy parfait is tart, but full of fiber and nutrients to keep you satisfied all morning long.

Avocados are packed with healthy fats shown to protect the heart and are also a good source of fiber and fat-soluble nutrients such as Vitamin E.

Let’s get started, you’ll need a blender and a few simple ingredients…

Prep time:  10 mins     Total time: 10 mins     Serves: 3      Weight Watcher Smartpoints: 7

Ingredients

1 large avocado, peeled and pitted
¼ cup culinary coconut milk, more as needed
1 lime, juiced and zested
2 1/2 tablespoons raw honey
pinch sea salt

Optional: 1 cup granola of choice (add these points)

Instructions

Place all of the ingredients in a blender except the granola and blend until smooth.
To serve, place ¼ cup granola in a cup and top with ¼ cup key lime pie mousse. Repeat the granola and mousse layers once more. Enjoy!

Note:  Please use all organic ingredients if possible.

Need to take this YUMMY breakfast to work with you?  Use one of Thirty One’s thermal lunch totes….Pick one to fit your needs.  Not sure which one will work, I will be happy to help you.

  Have a ThirtyOne-derful day!

 

 

Tasty Tuesday: Unstuffed Cabbage Rolls

This was given to me by a fellow Weight Watcher and I tweaked it some.  I put it in the crock pot!  I’m not sure of all of the nutrition breakdown BUT it is 3 smart points per 1 cup serving.

Ingredients:

  • 2 pounds lean organic grass fed ground beef
  • 1 cup chopped onion (or Tastefully Simple Onion Onion)
  • 1 clove garlic
  • 1 (8 ounce) can tomato sauce
  • 2 (14.5 ounce) can Petite Diced Tomatoes, undrained
  • 3 1/2 pounds chopped cabbage
  • 1 teaspoon salt
  • 1/2 cup water

Directions:

Toss it all in the crockpot on low for 6 hours. Serve with quinoa.

Quick and easy with leftovers.  What is the best way to enjoy this YUMMY meal again?  Take it for lunch in one of Thirty One’s thermal lunch totes.  How about the Around the Clock Thermal…

Want to know why you’ll love it?  It is great for lunch or snacks anytime, anywhere—work, school, festivals, road trips, poolside, beachfront, golf course, boating, or sporting events. It will fit a 6-pack with a little room for a snack.  The water-resistant thermal lining keeps contents cool and makes clean up easier. A removable shoulder strap means you can carry it any number of ways, including cross-body for hands-free movement. An interior mesh pocket and exterior front zipper pocket provide separate storage options when needed. Makes a great gift for friends, neighbors, kids’ teachers, and everyone else on the go! Best part… it holds up to 15 lbs. and can be it monogrammed and personalization.

Have a yummy recipe?  Share it with us…

Have a ThirtyOne-derful day!