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: Applesauce Donuts

Glazed Applesauce DonutsThis will probably sound crazy BUT one of things I miss about being gluten free is not having a donut.  My favorite was always the apple cinnamon ones from Delicious Orchards or Krispy Kreme’s Boston Cream.  I know, none of them are Weight Watcher friendly and definitely not gluten free.  I know there are some available but I just can’t bring myself to pay the price for them.  Of course, not being much of a baker, making them could be a real challenge.

I was excited when my daughter, Belinda, who has Celiac Disease f ound a few recipes and shared recipes one of them with me. It was originally posted by Andi Gleeson.

Glazed Applesauce Donuts

This Applesauce Donut Recipe is low in fat and big in flavor. Treat yourself to these easy doughnuts for breakfast!

Prep Time 10 minutes     Cook Time 15 minutes     Passive Time 10 minutes          Servings 12 donuts

Ingredients

Donuts

  • 1 egg
  • 1 cup milk
  • 1/2 cup unsweetened applesauce
  • 2/3 cup sugar
  • 1 teaspoon vanilla extract
  • 2 cups all purpose flour (I used spelt)
  • 2 teaspoons baking powder
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon Kosher salt

Cinnamon Applesauce Glaze

  • 1 cup powdered sugar
  • 1/2 teaspoon ground cinnamon
  • 2 teaspoons unsweetened applesauce
  • 4 teaspoons water (added one at a time as detailed in instructions)

Instructions

  1. Preheat oven to 350 degrees F. Spray donut pan(s) with cooking spray.

  2. Whisk together egg, milk, applesauce, sugar, and vanilla. Add flour, baking powder, 1 tsp. cinnamon, and salt. Whisk until smooth.

  3. Spoon batter into prepared baking pan. Each donut opening should be filled almost to the top. Bake in preheated oven for 12-15 minutes or until toothpick inserted comes out clean. (If you only have one donut pan, you will need to repeat this step when the first six are done.)

  4. Allow donuts to cool in pan for a few minutes, and then transfer to a baking sheet lined with parchment, wax paper, or a silicone mat. (This lining will help in the next step.)

  5. When donuts have cooled completely, whisk together powdered sugar, 1/2 tsp. cinnamon, applesauce, and ONE teaspoon water. If mixture is too dry to mix in all the sugar, continue adding water ONE teaspoon at a time just until a thick glaze forms. (If you make the glaze too thin, it will just soak into the donuts.)

  6. Dip the top of each donut into the glaze, and twist back and forth a couple times to get a good coating. Lift the donut straight up and let the excess drip off, then place the donuts glaze-side up on the lined baking sheet. Allow to rest about 15 minutes to let the glaze set before serving. Best eaten within a few hours.

Recipe Notes

  • Adapted from Ina Garten’s Cinnamon Baked Doughnuts.
  • I know this recipe looks long, but it really is easy! I just wanted the instructions to be clear and detailed so they would be easy to follow.

Thank you for this recipe.

Belinda has a side gig of being a Wellness Advocate with doTERRA Essential Oils.

What Are Essential Oils?

If you have ever enjoyed the scent of a rose, you’ve experienced the aromatic qualities of essential oils. These naturally occurring, volatile aromatic compounds are found in the seeds, bark, stems, roots, flowers, and other parts of plants. Essential oils provide plants with protection against environmental threats and play a role in plant pollination. In addition to their intrinsic benefits to plants and being beautifully fragrant to people, essential oils have long been used for food preparation, beauty treatment, and health-care practices.

Essential oils are both exciting and promising when it comes to taking care of your own and your family’s health. Whether you’re applying essential oils topically, enjoying the aromatic benefits through diffusing, or taking essential oils internally, the positive effects of essential oils are boundless.

That’s why you’ll want to ensure that the essential oils you are using are capable of delivering on their promise. You’ll want to make sure that you are choosing essential oils for their potency and their purity.

Be sure to check out her website for more great tips on staying healthy with essential oils.

Have a recipe you want to share, be sure to send it to me.

Have a ThirtyOne-derful day!

Tasty Tuesday: Chewy Coconut Almond Cookies

Thank you Celebrating Sweets for today’s recipe…

I will admit, I haven’t made them YET!  I have never been much of a baker, I always left it up to everyone else.  It was something Belinda liked to do especially during the holidays.  This recipe actually doesn’t seem too hard.  I LOVE almond cookies BUT was never a huge fan of coconut until recently.  The whole gluten free thing got me to try it and I actually liked it!

This recipe is courtesy of the author of “Simply Gluten Free Desserts” Caral Kicinski:

INGREDIENTS

  • 2 1/2 cups almond flour
  • 1 cup unsweetened shredded coconut
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup light brown sugar packed
  • 2 large eggs
  • 1/4 cup plus1 tablespoon coconut oil melted (not hot)
  • 1 1/2 teaspoons pure vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup dark chocolate chips (optional for drizzling)

INSTRUCTIONS

  1. In a large bowl whisk almond flour, coconut, baking powder, salt, and brown sugar until no lumps remain.
  2. In a separate bowl, vigorously whisk eggs for 1 full minute. Add coconut oil, vanilla extract, and almond extract and stir to combine. Add wet ingredients to the dry ingredients and stir using a wooden spoon or rubber spatula. Stir until thoroughly combined; use your hands if necessary. Tightly cover and place in the back of your fridge (where it’s really cold) for 2 hours or up to overnight.
  3. Preheat oven to 375°F and line two baking sheets with parchment or silicone liners. Roll or scoop the dough into 2 tablespoon portions (about golf ball size) and place them a couple inches apart on the prepared baking sheets. Press down on each ball of dough to flatten (they will spread very little when baking). Bake for about 9 minutes, until the edges are just beginning to turn golden brown. Place the baking sheets on wire racks to cool completely.

OPTIONAL CHOCOLATE DRIZZLE:

  1. Melt chocolate chips in a small saucepan over low heat, stirring frequently. Drizzle the top of the cookies with melted chocolate (I put the melted chocolate in a plastic bag and snipped the corner for easy drizzling). Allow the chocolate to firm up at room temperature or speed it along by placing the cookies in the fridge. 

This may sound CRAZY but if you want to take some of these with you in your purse as you are running errands, why not use a mini zipper pouch or a cute case to keep your cookies safe.  

The Cute Case is the perfect little storage solution for jewelry, change, hair accessories, push pins, paper clips, gift cards, business cards, and countless other items. Keep it on your dresser, in a drawer, in the office or in the bathroom at home to keep things tidy and together, or pop it in your purse, backpack, travel bag or car when you’re on the go!

The Mini Zipper Pouch is a great carryall for all those loose little items in need of a place. Featuring a zipper closure, the Mini Zipper Pouch was designed to accessorize many of our other larger totes, thermals, backpacks and purses, it’s perfect size to keep smaller items secure, such as cash, change, lip stick, IDs, gift cards, small snacks, gum, mints and receipts.

 

Remember to send me your recipe for a chance to receive a FREE ThirtyOne product.

Hae a ThirtyOne-derful day!