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 – Holiday Stuffed Portabellas

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Happy Monday!  Is your fridge still full with leftovers from Thanksgiving?  I have to admit, I LOVE the fact that we go to my dad’s for dinner.  I bring home just enough for hubby for a dinner or two and that is it!

So if you have some leftover stuffing, why not try these from Hungry Girl:
A serving is: 1/6th of recipe (1 stuffed mushroom): 188 calories, 2.5g total fat, 449mg sodium, 38.5g carbs, 4g fiber, 14g sugars, 6.5g protein.  For Weight Watchers, the PointsPlus® value 5*

Prep: 15 minutes Cook: 30 minutes

Ingredients

6 large portabella mushrooms, stems chopped and reserved
1 cup chopped onion
3/4 cup finely chopped celery
1 tbsp. light whipped butter or light buttery spread (like Brummel & Brown)
One 6-oz. box Stove Top Cornbread Stuffing Mix
1/2 cup sweetened dried cranberries

Directions

Preheat oven to 400 degrees. Spray a baking sheet with nonstick spray.

Place mushroom caps on the baking sheet, rounded sides down. Bake until slightly tender, about 8 minutes.

Remove sheet, but leave oven on. Blot away excess moisture from mushroom caps.

Bring a medium pot sprayed with nonstick spray to medium-high heat. Add onion, celery, and mushroom stems. Cook and stir until slightly softened and lightly browned, 6 – 8 minutes.

Transfer cooked veggies to a bowl.

Add butter and 1 1/2 cups water to the (empty) pot, and bring to a boil. Once water boils, remove from heat. Add stuffing mix, cooked veggies, and dried cranberries. Mix until water has absorbed.

Distribute stuffing mixture among the mushroom caps. Bake until slightly crisp on top, about 12 minutes. Serve ’em up!

MAKES 6 SERVINGS.

Reheat or freeze them for your lunch or as a dinner side.  If you decide to take them for lunch, how about Thirty One’s Lunch Break Thermal.

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The lunch break thermal is my go-to lunch bag.  It holds ALOT and has an outside pocket for utensils or items that you want to keep dry. The longer strap makes it easy to carry for the professional who is headed to work too.

What more could you ask for looking stylish with a healthy lunch?

Have a ThirtyOne-derful day!