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: Grilled Chicken Penne al Fresco

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INGREDIENTS

  • 4   garlic cloves, crushed
  • 2 cups (500 mL) grape or cherry tomatoes
  • 3 cups (750 mL) uncooked mezze penne pasta
  • 3 cups (750 mL) chicken broth
  • ½ cup (125 mL) dry white wine such as Chardonnay
  • ½ tsp (2 mL) each salt and coarsely ground black pepper
  • 1¼ cups (300 mL) lightly packed fresh basil leaves, divided
  • 1 oz (30 g) Parmesan cheese, grated (about ¼/50 mL cup packed)
  • 2 cups (500 mL) diced grilled chicken breasts
  •  oil for spritzing
  •  Additional grated fresh Parmesan cheese and coarsely ground black pepper (optional)

DIRECTIONS

  1. Spray Deep Covered Baker with olive oil using the Kitchen Spritzer. Add garlic sliced with Garlic Slicer and tomatoes. Microwave, covered, on HIGH 4–5 minutes. Add pasta, broth, wine, salt, and black pepper.
  2. Return baker to microwave; cover and microwave on HIGH 10–12 minutes or until pasta is tender, stirring after 5 minutes. Meanwhile, use the Herb Mill to grate basil, reserving 2 tbsp for garnish. Grate the cheese with the Microplane® Adjustable Fine Grater.
  3. Carefully remove the baker from the microwave and remove the lid, lifting it away from you. Add the basil, cheese, and chicken to baker; mix well. Garnish with reserved 2 tbsp basil, additional Parmesan cheese, if desired.

Yield:

  • 8  servings of about 1 cup, excluding optional ingredients

Nutrients per serving:

Nutrients per serving (about 1 cup, excluding optional ingredient): Calories 240, Total Fat 2.5 g, Saturated Fat .5 g, Cholesterol 25 mg, Carbohydrate 35 g, Protein 17 g, Sodium 450 mg, Fiber 2 g

Cook’s Tips:

Additional chicken broth can be substituted for the wine, if desired.

To make this recipe in the Mini Deep Covered Baker, simply divide the ingredients in half and reduce the cook time by 1–2 minutes

Want more recipes to help you change up the boring chicken dinner?  Check out Patti’s website where there is over 250 chicken recipes to spice up your dinner menu.  If your wish  list is bigger than your wallet, host a party to earn free and discounted products.  Just like to shop, check out the monthly customer specials.

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: Butternut Squash and Turkey Chili

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I love CHILI and I am excited to have a new recipe which has lots of the zero point foods from Weight Watchers.  This is a delicious, filling chili. You can serve it topped with sour cream (or cheddar cheese) and tortilla chips!

Prep Time: 20 minutes     Cook Time:  30 minutes    Serves: 12

Ingredients

  • 2 tablespoons olive oil
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 pound ground turkey breast
  • 1 pound butternut squash – peeled, seeded and cut into 1-inch dice
  • 1/2 cup chicken broth
  • 1 (4.5 ounce) can chopped green chilies
  • 2 (14.5 ounce) cans petite diced tomatoes
  • 1 (15 ounce) can kidney beans with liquid
  • 1 (15.5 ounce) can white hominy, drained
  • 1 (8 ounce) can tomato sauce
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 teaspoon garlic salt

Directions:

  • Heat the olive oil in a large pot over medium heat.
  • Stir in the onion and garlic; cook and stir for 3 minutes, then add the turkey, and stir until crumbly and no longer pink.
  • Add the butternut squash, chicken broth, green chilies, tomatoes, kidney beans, hominy, and tomato sauce; season with chili powder, cumin, and garlic salt.
  • Bring to a simmer, then reduce heat to medium-low, cover, and simmer until the squash is tender, about 20 minutes.

Have some leftovers, why not take them for lunch in one of ThirtyOne’s AMAZING thermals, like the Go To Thermal.

 

It is called the Go-To Thermal because you should think of it as the universal lunch bag. With clean lines a simple handle and a variety of prints, this tote is perfect for every member of the family. Features a zip closure and an exterior pocket. Ideal for work, school, sporting events, road trips, golf outings, play dates, fishing trips, pool days and a bunch of other places. Makes a great gift for teachers, neighbors, friends and anyone else who loves to lunch or snack! Machine washable and wipeable lining. Key features are: keeps contents cool or warm for up to 1.25 hours; holds up to 10 lbs. (that’s ALOT of lunch) and can be personalized.  It measures: 11”H x 12.5”L at top opening x 8”L at base x 5”D

Have a ThirtyOne-derful day!

Tasty Tuesday: Bird Balls

Have I got your attention?  I figured the curious would want to know what this “Bird Ball” think was all about.  This recipe came from the rooms of Weight Watchers but the original recipe can be credited to mud hustler who you can check out on Instagram. The best part is they are only 1 point under the new Weight Watcher Freestyle SmartPoints program.

Cook Time: 20 minutes.     Yields 12 balls.

Ingredients

20 oz. Ground Turkey, 99% Lean
16 oz Ground Chicken Breast, 98% Lean
1/2 Cup Bread Crumbs (or 1/2 Cup Almond Flour)
1/2 Cup Grated Romano (or 1/2 Cup Nutritional Yeast)
2 Eggs
1 tsp garlic powder
1 tsp onion powder
salt and pepper to taste

Instructions

Mix all ingredients.
Form into 12 balls.
Place balls in muffin tin.
Bake at 400 for 20 minutes.

Add a salad and some veggies and you have an awesome Weight Watcher friendly dinner with leftovers for lunch.  What better way to carry your lunch then in the Go To Thermal (pictured).  We don’t call it the Go-To Thermal for nothing! When you think of the universal lunch bag, this is it. With clean lines a simple handle and a variety of prints, this tote is perfect for every member of the family. Features a zip closure and an exterior pocket. Ideal for work, school, sporting events, road trips, golf outings, play dates, fishing trips, pool days and a bunch of other places. Makes a great gift for teachers, neighbors, friends and anyone else who loves to lunch or snack!   The best part is it is machine washable and wipeable lining. Key features: Holds up to 10 lbs. and can be personalized. Available in 5 prints.  Dimensions are: 11”H x 12.5”L at top opening x 8”L at base x 5”D

Give these balls a try and let me know what you think…

Have a ThirtyOne-derful day!