Chicken of the Sea Infusions

October 19, 2019 at 12:02 PM | Posted in fish | Leave a comment
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Passing along a product I’ve been using for lunch, Chicken of the Sea – Infusions. These are so good! Tuna Cups that are 1 serving per cup so none is wasted! And each container comes with it’s own fork. They have several different types, I’ve tried 3 so far. My favorite is the Basil Infused. So if your looking for a low calorie and no carb lunch idea look no longer! I’ve found them at Meijer and Kroger so far. Enjoy

 

Introducing Chicken of the Sea Infusions
Wild-caught tuna infused with extra virgin olive oil, herbs, and spices.

Tiny fork included for easy, on-the-go snacking.

Each cup contains 20-22 grams of protein. Infusions is non-GMO, gluten-free, preservative-free, and low in sugar.

WILD CAUGHT, PREMIUM TASTE – Tender chunks of premium, wild caught tuna infused with extra virgin olive oil, herbs, and spices.

POWER YOUR DAY – 20-22g of lean protein, low calories, and Omega-3s in every cup, makes for a great snack or centerpiece to your favorite dish.

ANYTIME, ANYWHERE – Recyclable cup and tuck-away fork makes it a perfect mini-meal after a workout, on a hike, or in between meetings. No draining required!
GOOD FOR YOU – Paleo friendly, Keto friendly, preservative-free, and gluten-free.

GOOD FOR THE SEA – Chicken of The Sea is committed to responsible fishing practices: All our products are wild caught, and every fish is traceable from catch to consumption!

* Cracked Black Pepper
Carefully blended bold and zesty flavors with a squeeze of lemon. Perfect when you’re on the move.

* Thai Chili
Rich and rustic flavor with a resealable lid. Always ready for a hike. Good to go in your gym bag.

* Lemon & Thyme
Aromatic herbs with a citrus twist. Perfect for savoring at soccer practice.

* Basil
Fresh from the garden flavor. Plus a tiny fork for those back-to-back-to-back meetings.

* Sundried Tomato
Savory and sweet with a dash of spice. Did we mention it fits perfectly in your car’s cup holder?

* Smoked Flavor
A delicious medley of natural apple and hickory wood smoke flavor. Go ahead and indulge.

https://chickenofthesea.com/products/infusions

Sunday’s Chicken Dinner Recipe – Roasted Italian Chicken

September 8, 2019 at 6:02 AM | Posted in CooksRecipes, Sunday's Chicken Dinner | 2 Comments
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This week’s Sunday’s Chicken Dinner Recipe is – Roasted Italian Chicken. You’ll be preparing a Whole Broiler-Fryer Chicken with a rub of Herbs and Spices. Then roasted at 375°F until done. The entire family will be wanting seconds of this week’s dish! It’s from the CooksRecipes website where you’ll find a huge selection of recipes to please all tastes, diets, and cuisines. So Enjoy and Make 2019 a Healthy One! https://www.cooksrecipes.com/index.html

Roasted Italian Chicken
Roasted Italian ChickenRoasted chicken tastes better if something flavorful, such as an herb, is placed under its skin. The under-the-skin rub method used in this recipe contributes a lot of flavor while working like a marinade.

Recipe Ingredients:
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 tablespoon snipped fresh oregano or 1 teaspoon dried oregano, crushed
1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
1 tablespoon lemon juice
1 1/2 teaspoons snipped fresh thyme or 1/2 teaspoon dried thyme, crushed
1/2 teaspoon salt
1/2 teaspoon coarsely ground black pepper
3 cloves garlic, minced
1 ( 3 to 3 1/2-pound) whole broiler-fryer chicken

Cooking Directions:
1 – In a small bowl whisk together vinegar, oil, oregano, basil, lemon juice, thyme, salt, pepper, and garlic. Set aside.
2 – Rinse inside of chicken; pat dry with paper towels. Tie legs to tail. Twist wing tips under back. Slip your fingers between the skin and the breast and leg meat of the chicken, forming a pocket. Spoon herb mixture into pocket. Place chicken, breast side up, on a rack in a shallow roasting pan. If desired, insert an oven-going meat thermometer into center of an inside thigh muscle, making sure it doesn’t touch bone.
3 – Roast in a 375°F (190°C) oven for 1 1/4 to 1 1/2 hours or until drumsticks move easily in their sockets and chicken is no longer pink (180°F / 85°C). Remove chicken from oven. Cover with foil and let stand for 10 minutes before carving.
Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): calories: 266, total fat: 17g, saturated fat: 4g, cholesterol: 79mg, sodium: 268mg, carbohydrate: 2g, fiber: 0g, protein: 25g
https://www.cooksrecipes.com/chicken/roasted_italian_chicken_recipe.html

Wild Idea Buffalo Recipe of the Week – BUFFALO SALAMI ANTIPASTO PASTA SALAD

August 28, 2019 at 6:03 AM | Posted in Wild Idea Buffalo | 2 Comments
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This week’s Wild Idea Buffalo Recipe of the Week – Buffalo Salami Antipasto Pasta Salad. You’ll be using Wild Idea Buffalo Salami along with Fresh Mozzarella, Bell Peppers, Green Onions, Artichoke Hearts, and more. You can find this recipe and purchase the Wild Idea Buffalo Salami along with all the other Wild Idea Products at the Wild Idea Buffalo website. Enjoy and Make 2019 a Healthy One! https://wildideabuffalo.com/

 

Buffalo Antipasto Pasta Salad
A great summertime meal! Vegetables can be substituted according to what you have on hand or what you like.

Ingredients:
1 12 ounce pkg. Wild Idea Buffalo Salami, cut into pieces
1 cup, fresh mozzarella, shredded or cubed
1 each red, yellow and orange bell peppers, diced
1 bunch green onions, chopped
1 can artichoke hearts, drained & chopped
1 cup pepperoncini, sliced
½ cup olives, sliced (prefer Kalamata)
¾ cup sundried tomatoes, julienned
½ lb. pasta, cooked el dente and drained
¼ cup basil pesto
¼ cup olive oil
¼ cup rice or cider vinegar
2 tsp. ground fennel
salt & pepper to taste.
* Put all ingredients in large bowl and toss! Can be refrigerated for up to a week, however you may need to add a bit more olive oil or dressing before serving.

Basil Pesto
My recipe for Basil Pesto does not include pine-nuts, as I am not a fan. They could easily be added though, for a more traditional recipe.

Ingredients:

2 cups fresh basil leaves, packed
2 cups shredded parmesan cheese
3 garlic cloves, chopped
1 tsp. salt
1 tsp. pepper (*I like a little more)
1 Tb. lemon juice (*I like a little more)
1 cup olive oil
Place all ingredients in blender and puree until smooth. Refrigerate.
https://wildideabuffalo.com/blogs/recipes/93463809-buffalo-salami-antipasto-pasta-salad

 

Wild Idea Buffalo – Buffalo Salami
Wild Idea Buffalo Salami is seasoned in the authentic salami tradition, but is naturally lower in fat, without compromising on flavor! We’re confident it will stack up proudly to any favorite. Great to have on hand for sandwiches and a fantastic addition to a party tray! We warn you – it’s addictive. Our salami comes unsliced in a 10 oz. chub

Ingredients: 100% Grass-fed Buffalo, Sea Salt, Organic Spices: Cracked Black Pepper, Mustard Seed, Cultured Celery Powder, Organic: Black Pepper, White Pepper, Pure Cane Sugar, Coriander. Encased in A REMOVABLE artificial casing.

*All products are made without the use of added nitrites or nitrates, except for those naturally occurring in sea salt and celery powder.
https://wildideabuffalo.com/collections/charcuterie/products/12-oz-buffalo-salami

Easy Summer Turkey Salad

August 23, 2019 at 6:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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Here’s a perfect recipe for these hot and humid August Days, Easy Summer Turkey Salad. Made using JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin along with Honey Lemon Dressing (recipe included), Mini Bell Peppers, Mixed Greens and fresh Fruit. You can find this recipe at the Jennie – O Turkey website along with all the other Delicious and Healthy Recipes. Enjoy and Make the SWITCH in 2019! https://www.jennieo.com/

Easy Summer Turkey Salad
Make this salad, featuring fresh fruit and Applewood Smoked Turkey, in just 30 minutes.

INGREDIENTS
½ (24-ounce) package JENNIE-O® Applewood Smoke Flavor Turkey Breast Tenderloin
8 cups mixed greens
1 nectarine pitted and sliced
1 cup fresh raspberries
1 cup sweet mini bell pepper slices
½ cup fresh basil leaves, torn

HONEY-LEMON DRESSING
⅓ cup fresh lemon juice
1 tablespoon coarse grain Dijon mustard
2 tablespoons honey
½ teaspoon salt
⅛ teaspoon pepper
⅓ cup olive oil

DIRECTIONS
1) Cook turkey as specified on the package. Always cook to well-done, 165°F as measured by a meat thermometer. Cut on bias into slices.
2) In large bowl, toss mixed greens, nectarine, raspberries, bell pepper and basil. Top with grilled turkey
3) In small bowl, whisk together lemon juice, mustard, honey, salt, pepper and olive oil. Serve with salad.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 230
Protein 12g
Carbohydrates 19g
Fiber 4g
Sugars 13g
Fat 13g
Cholesterol 25mg
Sodium 510mg
Saturated Fat 2g
https://www.jennieo.com/recipes/978-easy-summer-turkey-salad

“Meatless Monday” Recipe of the Week – ZUCCHINI PARMESAN FRITTERS

June 10, 2019 at 6:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – ZUCCHINI PARMESAN FRITTERS. Fritters the healthy way! Only 159 calories and 5 carbs per serving! The recipe is off one of my favorite sites, the Diabetic Gourmet Magazine. At the Diabetic Gourmet site you’ll find a huge selection of Diabetic Friendly Recipes so be sure to check it out! Enjoy and Make 2019 a Healthy One! https://diabeticgourmet.com/

ZUCCHINI PARMESAN FRITTERS

Ingredients

4 large eggs, separated
2 medium zucchini, trimmed and grated
1/2 cup grated Parmesan cheese
1/2 cup shredded whole-milk mozzarella cheese
1/4 cup parsley, chopped
1/4 cup fresh basil, chopped
1/4 cup coconut-flax flour blend (To make, mix equal parts coconut flour with ground flaxseed and refrigerate in an airtight container)
1/2 teaspoon baking powder
1/8 teaspoon ground nutmeg
1/4 teaspoon salt
Canola or olive oil cooking spray
3 teaspoons canola or virgin olive oil

Directions

1 – Place egg whites in large mixing bowl. Using electric mixer, beat on high speed until stiff peaks form and whites cling to sides of bowl when tilted. Set aside.
2 – Place egg yolks, zucchini, Parmesan, mozzarella, parsley, basil, coconut-flax flour blend, baking powder, nutmeg and salt in another large bowl. Stir well until zucchini is coated with flour. Using rubber spatula, gently fold in egg whites until just combined. There will be streaks of egg whites.
3 – Coat large skillet with cooking spray. Warm skillet over medium-high heat and add one 1 teaspoon of oil. Using 1/4-cup measure, pour out 4 fritters. Cook 2-3 minutes on each side, until lightly browned. Transfer to plate. Repeat twice, using 1 teaspoon of oil and four 1/4 measures of batter each time.
4 – Serve immediately or refrigerate, covered in aluminum foil and reheat when ready to serve.

Recipe Yield: Yield: 6 (2-fritter) servings

NUTRITIONAL INFORMATION PER SERVING:
Calories: 159
Fat: 11 grams
Protein: 11 grams
Carbohydrates: 5 grams
https://diabeticgourmet.com/diabetic-recipes/zucchini-parmesan-fritters

It’s Nuts I tell you….WILD CALABRIAN BRUSCHETTA SPICES

February 28, 2019 at 6:02 AM | Posted in nuts, NUTS COM | Leave a comment
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This week from the nuts.com website (https://nuts.com/) its WILD CALABRIAN BRUSCHETTA SPICES. An Italian Seasoning mix of Garlic, Oregano, Basil, Hot Pepper, Parsley, and Salt. Perfect Italian Seasoning for Pasta, Tomato Sauce, Fish, Chicken, Vegetables and more! This is just one of the Spices that you’ll find at the Nuts site (https://nuts.com/) Along with all the Spices you can choose from items like; NUTS and SEEDS, DRIED FRUIT, POWDERS, CHOCOLATES and SWEETS, SNACKS, COFFEE and TEA, COOKING, BAKING, and GIFTS. Plus there’s FREE 1-2 day shipping on orders over $59, see for details. So check the site out for all their healthy and delicious items! Now more on the WILD CALABRIAN BRUSCHETTA SPICES. Enjoy and Make 2019 a Healthy One! https://nuts.com/

 

 

 

 

WILD CALABRIAN BRUSCHETTA SPICES
Our Wild Calabrian Bruschetta Spices can season just about anything! This enticing mix of herbs and spices contains garlic, oregano, basil, hot pepper, parsley, and salt. The hot peppers and other spices were hand-picked from the hills of Calabria in southern Italy. This blend will enhance the flavor of any dish; sprinkle it on pasta, tomato sauce, fish, chicken, vegetables and more.
Ingredients
Garlic, oregano, basil, hot pepper, parsley, salt Packaged in the same facility as peanuts, tree nuts, wheat, soy, and milk products.

* Store in a cool dry place. Refrigeration is not needed.

 

 

Order securely online or call us:
800-558-6887 or 908-523-0333
Operating Hours (ET):
M-TH 8AM-8PM
F-S 8AM-6:30PM
https://nuts.com/

Classic Turkey Lasagna

October 12, 2018 at 5:01 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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I have another Jennie – O Turkey Lasagna Recipe I’m passing along, Classic Turkey Lasagna. This one is made using JENNIE-O® Lean Italian Seasoned Ground Turkey. You can find this recipe at the Jennie – O Turkey website. While there check out all the Jennie – O Recipes. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

Classic Turkey Lasagna
Made with lean ground turkey, this classic Italian comfort food recipe is a simple and delicious way to switch to turkey!

INGREDIENTS
6 lasagna noodles
1 (16-ounce) package JENNIE-O® Lean Italian Seasoned Ground Turkey
1 (28-ounce) jar spaghetti sauce
1 (15-ounce) package ricotta cheese
¼ cup chopped fresh basil
½ cup grated Parmesan cheese, divided
2 cups shredded mozzarella cheese, divided

DIRECTIONS
1) Heat oven to 350ºF. Cook noodles according to package directions. Cook ground turkey 14 to 16 minutes or until well-done, 165ºF as measured by a meat thermometer. Add spaghetti sauce; simmer uncovered 10 minutes. Combine ricotta cheese, basil and ¼ cup Parmesan cheese; mix well.
2) Spoon ¾ cup spaghetti sauce mixture over bottom of 13 x 9-inch baking dish. Layer half of cooked noodles over sauce; top with half of ricotta cheese mixture. Sprinkle with 1 cup mozzarella cheese; top with 1 cup spaghetti sauce. Repeat layering with remaining ricotta cheese mixture, 3 noodles and remaining spaghetti sauce. Top with remaining 1 cup mozzarella cheese and remaining ¼ cup Parmesan cheese. Cover with foil; bake 50 minutes. Uncover; continue baking 10 minutes or until bubbly.
* Always cook to an internal temperature of 165°F

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 410
Protein 29g
Carbohydrates 33g
Fiber 3g
Sugars 12g
Fat 16g
Cholesterol 70mg
Sodium 590mg
Saturated Fat 7g
https://www.jennieo.com/recipes/205-classic-turkey-lasagna

Lean Italian Seasoned Ground Turkey
For all your favorite spaghetti, lasagna meatball and sausage recipes, look no further than JENNIE-O® Lean Italian Seasoned Ground Turkey! It’s already Italian seasoned right out of the package. And since it’s lean, it comes with 70% less fat than USDA data for all ground beef. Save on prep time, and flavor!

* GLUTEN FREE
* PRESEASONED
* 70% LESS FAT THAN REGULAR GROUND BEEF
* 20 OZ-PACKAGE (1.25 LBS)
* 16 OZ-PACKAGE (1 LB) 20-OZ (1.25 LBS) PACKAGE
https://www.jennieo.com/products/195-lean-italian-seasoned-ground-turkey

Jennie – O Recipe of the Week – Turkey Sausage Pizza

August 17, 2018 at 5:02 AM | Posted in Jennie-O, Jennie-O Turkey Products | Leave a comment
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It’s Jennie – O Turkey Pizza Week! I have a couple of Jennie – O Pizza Recipes to pass along this week. The first recipe being – Turkey Sausage Pizza. It’s made using one of my favorites, JENNIE-O® Lean Sweet Italian Turkey Sausage. These not only make a great pizza topping but taste great as Sausage Dog on Bun or adding it to your favorite Pasta with Sauce! The recipe is from the Jennie – O Turkey website. Enjoy and Make the SWITCH in 2018! https://www.jennieo.com/

 

Turkey Sausage Pizza
Sick of everyday pepperoni pizza? This easy-to-make homemade pizza recipe will break you out of your rut, featuring flavorful sweet Italian turkey sausage, bell peppers and freshly chopped basil.

INGREDIENTS
1 (19.5-ounce) package JENNIE-O® Lean Sweet Italian Turkey Sausage
1 medium green or yellow bell pepper, chopped
1 (12-inch) pre-baked pizza crust
½ cup prepared pizza sauce
2 cups shredded mozzarella or Italian blend cheese, divided
2 thin slices red onion, separated into rings
fresh basil, chopped, if desired

DIRECTIONS
1) Heat oven to 450ºF. Remove and discard casing from sausage. In skillet, cook sausage and bell pepper as specified on the package. Always cook turkey to well-done, 165ºF as measured by a meat thermometer. Break sausage into chunks and stir occasionally.
2) Place pizza crust on baking sheet. Spread sauce over crust and add 1 cup cheese. Top with sausage mixture and onion rings. Sprinkle with remaining 1 cup cheese. Bake 10 to 12 minutes or until crust is golden brown and cheese is melted. Sprinkle with fresh basil, if desired.
* Always cook to an internal temperature of 165°F.

RECIPE NUTRITION INFORMATION
PER SERVING

Calories 440
Protein 32g
Carbohydrates 38g
Fiber 2g
Sugars 1g
Fat1 7g
Cholesterol 70mg
Sodium 980mg
Saturated Fat 6g

https://www.jennieo.com/recipes/194-turkey-sausage-pizza

Chef Boyardee Cheese Ravioli in Tomato Sauce w/ Baked Garlic Oval Loaf Bread

July 21, 2018 at 5:15 PM | Posted in pasta | 3 Comments
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Today’s Menu: Chef Boyardee Cheese Ravioli in Tomato Sauce w/ Baked Garlic Oval Loaf Bread

 

Just a cup of Bigelow Decaf Green Tea for Breakfast this morning. Had another bout with Phantom Pains. It made for a sleepless and very long night! The Phantom Pains finally let up around 11:00 this morning. Oh how I wish there was a cure for these. Here’s a little on Phantom Pains – Phantom pain is pain that feels like it’s coming from a body part that’s no longer there. Doctors once believed this post-amputation phenomenon was a psychological problem, but experts now recognize that these real sensations originate in the spinal cord and brain. And I can tell you the pain is as if my left leg was really there, very painful. So anyway I didn’t do much of anything today. Outside its showers and thunderstorms on and off through out the day and 88 degrees. Good day to catch up on some rest and sleep, and that was my day. For Dinner tonight Chef Boyardee Cheese Ravioli in Tomato Sauce w/ Baked Garlic Oval Loaf Bread.

 

I wanted a hot meal but one that was easy to prepare. The Chef Boyardee Cheese Ravioli doesn’t get much easier and at the same time a very tasty meal. It comes in a can and to prepare it; just empty contents into medium saucepan. Heat over medium heat, stirring occasionally until hot. And it’s done! Doesn’t get much easier than that. Delicious, easy to prepare, and 1 sauce pan to clean. Nice size Ravioli, good tasting Tomato and Cheese Sauce, and love the Cheese that’s in the Ravioli. Makes a good hot meal. And it’s only 180 calories and 28 net carbs per serving. I topped it with a sprinkle of Basil and Shaved Parmesan Cheese. It’s 210 calories and 36 net carbs per serving.

 

 

I also heated up some of the RiverRoad Bake House Garlic Oval Loaf Bread I had yesterday for Dinner. Then for Dessert/Snack later a bowl of Skinny Pop – Pop Corn and a Diet Mango Snapple to drink.

 

 

 

 

 

 

 

Chef Boyardee Cheese Ravioli in Tomato Sauce

Chef Boyardee Cheese Ravioli in Tomato Sauce
* Cheese ravioli
* Heat and eat
* 210 calories per serving

Directions:
Instructions: Heating directions:
Microwave:1. Pour pasta into microwave-safe bowl. Cover.2. Microwave on high 1 minute 30 seconds or until hot.3. Stir before serving. As all microwave ovens vary, time given is approximate.
Stove top:1. Pour pasta into saucepan.2. Heat over medium heat until hot, stirring occasionally.

Ingredients:
Ingredients: Water, Tomato Puree (Water, Tomato Paste), Enriched Wheat Flour (Wheat Flour, Malted Barley Flour, Niacin, Reduced Iron, Thiamine Mononitrate [Vitamin B1], Riboflavin [Vitamin B2], Folic Acid), Crackermeal (Enriched Wheat Flour [Bleached Wheat Flour, Niacin, Iron, Thiamine Mononitrate, Riboflavin, Folic Acid], May Also Contain Guar Gum), High Fructose Corn Syrup, LESS THAN 2% OF: Cheddar Cheese (Pasteurized Milk, Cultures, Salt, Enzymes, Calcium Chloride and Annatto [Color]), Rice, Romano Cheese from Cow’s Milk (Part Skim Milk, Cultures, Salt, Enzymes), Dehydrated Onion, Salt, Dehydrated Garlic, Spices. CONTAINS: MILK, WHEAT

RiverRoad Bake House Garlic Oval Loaf Bread

Calling all garlic lovers! Made with real roasted garlic, our Garlic Oval is the perfect base for bruschetta and savory sandwiches. Feeling bold? Top with garlic butter for the ultimate garlic bread!

WARM AT HOME
* Remove from packaging
* Heat oven to 400˚F (200˚C)
* Warm for 5 min

INGREDIENTS
Enriched wheat flour (flour, niacin, reduced iron, thiamine mononitrate, riboflavin, folic acid), water, roasted garlic, salt, cultured organic wheat starch, sour starter [cultured wheat flour, wheat flour, yeast, lactic acid (from bacterial culture)], extra virgin olive oil, organic whole wheat flour

“Meatless Monday” Recipe of the Week – Mushroom Napoleon

July 9, 2018 at 5:01 AM | Posted in Meatless Monday | Leave a comment
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This week’s “Meatless Monday” Recipe of the Week is – Mushroom Napoleon. Portabella Mushrooms is the star of dish with toppings of Light Vinaigrette Salad Dressing, Red Onion, Tomatoes, Basil, Soft Goat Cheese, and Thyme. You can find this recipe at the CooksRecipes website which has a huge selection of recipes for all tastes, diets, and cuisines so check it out today! Enjoy and Eat Healthy in 2018! https://www.cooksrecipes.com/index.html

Mushroom Napoleon
Recipe Ingredients:
4 Portabella mushrooms, stems removed
1/4 cup light vinaigrette salad dressing
1 red onion, cut into 8 slices
4 tomatoes, cut into 4 slices each
8 fresh basil leaves
1 cup crumbled soft goat cheese
2 tablespoons fresh thyme, removed from stem and chopped
Salt and freshly ground black pepper

Cooking Directions:
1 – Place Portabellas, onions and vinaigrette in a large zip top bag. Let marinate for at least 30 minutes Reserve marinade, if grilling.
2 – To Grill: Preheat grill. Once hot, grill Portabella gill side down for about 5 to 7 minutes, turn over and cook for another 5 to 7 minutes or until juices begin to accumulate in the cap. Simultaneously, wrap the onions in foil and grill. Remove the onions when the Portabellas are done.
3 – Drain and reserve excess juices from the mushrooms and onions. Plate the Portabella cap gill side up. Layer slices of onion, tomato and basil leaves on top of the Portabella cap. Sprinkle each stack with 1/4 of the goat cheese and fresh herbs; drizzle with reserved marinade and serve warm.
4 – To Microwave: Place the mushrooms (gill side up) and the onions on a large, microwaveable plate. Cover and microwave for 3 minutes Let rest 30 seconds, then carefully remove plate and uncover. Drain excess juices and reserve.
5 – Plate the Portabella cap gill side up. Layer slices of onion, tomato and a basil leaf on the Portabella and microwave for 45 seconds. Sprinkle each stack with 1/4 of the goat cheese and fresh herbs, drizzle with reserved juices and serve warm.
Makes 4 servings.

Nutritional Information Per Serving (1/4 of recipe): Calories: 210; Total Fat: 10g; Saturated Fat: 6g; Cholesterol: 20mg; Total Carbs: 19g; Fiber: 3g; Protein: 11g; Sodium: 290mg.
https://www.cooksrecipes.com/mless/mushroom_napoleon_recipe.html

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