Sunday, April 5, 2015

What's Cookin'

This week, I made a snack item, a lunch item and a main dish item.  Let's start with the snack!


• 2 16oz containers of whole mushrooms
• 2 cups no salt added marinara sauce
• 2 tsp dried oregano
• 3 tsp garlic powder
• 1/2 cup part skim shredded mozzarella cheese
• 3 tbsp 100% whole wheat bread crumbs
• 1.5 tbsp shredded parmesan cheese

• preheat the oven to 425°
• place the mushrooms in a 9x13 baking dish
• spoon the sauce evenly over the mushrooms.  sprinkle evenly with the oregano, followed by the garlic powder.  toss them gently to combine, flipping the mushrooms so they lay stem side down in the dish.
 • bake for 15-20 minutes, or until the mushrooms are tender and mostly cooked through.  sprinkle the mozzarella, bread crumbs, and parmesan evenly over the mushrooms.  bake for 4-5 more minutes, or until the cheese is melted and the mushrooms are tender but not mushy.


• 7.5 tbsp light mayo
• 5 tsp lime juice
• 3 tbsp curry paste
• 20 oz chicken breast, grilled and chopped
• 8 tbsp chopped cucumber
• 8 tbsp chopped red onion
• 10 leaves romaine lettuce
• 5 whole wheat pita halves

• in a medium bowl, combine the mayo, lime juice and curry paste, mixing well.  add the chicken, cucumber, and onion.  mix well.
• line the pita halves with 2 of the romaine leaves each.  spoon the mixture evenly into the pita halves.  


• 3 medium eggplants, peeled and sliced into 1/4 inch thick lengthwise slices
• garlic salt, to taste
• 1 package (8 oz) sliced mushrooms, or more
• 1 clove garlic, minced
• 2 cups no salt added marinara sauce
• 1.75 cups shredded part skim mozzarella cheese
• 1 pound extra lean ground turkey

• preheat the broiler.  mist a 9x13 large baking dish with olive oil and set aside.
• lightly mist the eggplant slices with olive oil spray.  place on a large baking sheet.  sprinkle both sides with garlic salt.  broil 6" from heat source for 3-5 minutes per side, or until tender.
• meanwhile, lightly mist a medium nonstick skillet with olive oil spray.  set over medium heat.  add the mushrooms and garlic.  cook, stirring occasionally, for 8-10 minutes, or until there is no more liquid remaining in the pain and the mushrooms are starting to brown.
• preheat the oven to 350°.  layer the bottom of the 9x13 dish with eggplant slices.  top with mushrooms, marinara sauce, turkey, and cheese.  repeat for 2-3 total layers.  cover with aluminum foil.
• bake for 20 minutes.  remove the aluminum foil and bake for another 10-15 minutes, or until hot and the cheese is bubbly.  remove and let stand for 10 minutes before serving.

No comments:

Post a Comment

Total Pageviews