Tag Archives: dinner

Spinach Almond Stuffed Mushrooms

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After work yesterday I had a fun trip to town to do some shopping at the Salvage Store. This is a great place that sells dented, overstock and almost expired products. I know some people have issues with shopping for food at these kind of stores, but I have no hangups at all. It is a great place for food shopping for cheap! All you have to do is take the time to look at the dates on packages. Being that I spend extra time looking at sodium content anyways, I don’t find it cumbersome at all to check dates if it means I get good deals.

One of the things I love about our local Salvage store is that they have a produce section. Every Wednesday they get in various vegetables, bags of salad, fruit, and yogurts. It is always different items, so it is hit and miss as to if they will have things I want or need.  This week was a great week! They had tons of packages of spinach for 99 cents each, 3lb bags of apples 2 for $3, and 5 lb boxes of mushrooms for $3! I also scored crumpets that I like to toast for breakfast, that have only 90 calories and 100mg sodium. Great alternative to english muffins. The freezer section was also a wealth of Steamables, microwave veggies and rices., I am fully stocked with white rice, peas, corn, and brussel sprouts that will be easy to toss in the microwave at work or on the inevitable nights i work late.

Since I now had 5lbs of mushrooms to contend with, it quickly became a day of cooking mushroom dishes! I did a wonderful pot of mushroom vegetable soup. I used low sodium vegetable stock, all spice and coconut milk to make a great broth with a lovely asian flavor, added snap peas, baby carrots, and large chunks of mushrooms. Simmered for 2 hours and added a whole bag of kelp noodles. This whole pot of soup only used about one pound of the mushrooms, so I moved on to a fun new stuffed mushroom!

Spinach, Bell Pepper, Almond Stuffed Mushroom.

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I started with 1 tbsp unsalted butter, 1 cup chopped vidalia onion, 3 tbsp chopped garlic. Saute the onions and garlic in a skillet until nicely browned.

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Remove tops and seeds from approx 10 mini sweet bell peppers and chop or put in a food chopper to get a fine chop texture.Add to the skillet of garlic and onion and continue to saute. While this is cooking wash and remove the stems of mushrooms. My mushrooms are father large so I used 24 of them. If you have smaller button mushrooms you can prep as many as you want to and adjust the mixture accordingly.

I placed the mushroom stems and 1 1/2 cups of raw unsalted almond slivers in the food processor and make a fine ground. Place in a bowl and put to the side.

Add 3 cups fresh spinach in the skillet with the onion and pepper mix and cover to let the spinach heat and begin to wilt. You can also stir it all together to speed the wilting process. When the first 3 cups have wilted and there is room in the skillet add another 3 cups of spinach and repeat the wilting process.

While the spinach is cooking, mix 1/4 cup grated Parmesan cheese, 1/8 cup salt free herb seasoning mix, 1 1/5 cups matzo crumbs (i use matzo farfel because it is sodium free, you can use bread crumbs or panko if you like). Grind in the food processor to a fine crumb mixture and put in the bowl with the ground mushroom and almonds.

Add the hot spinach and pepper mix to the bowl and mix all the ingredients together to make a nice stuffing texture..

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Use a spoon ans generously stuff your clean mushroom caps and place in a casserole dish, I made a large batch so I filled 2 lasagna trays. Sprinkle the tops of the mushrooms with Parmesan cheese.

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Cover the dish with foil and place in a 300 degree oven. If cooking large mushrooms like mine, they will take about 1 1/2 hours. If you stuffed smaller mushrooms they will only take about 45 minutes. Just keep and eye on them and cook until the caps are cooked all the way through. When they are almost finished cooking, remove the foil and let brown in the oven for the last 15 minutes.

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I was very happy with the outcome of this dish. The large mushrooms I did consist of about 75 calories each and only 45mg of sodium! You can eat a whole plate full and feel no guilt!

I paired 3 of them with freshly roasted brussel sprouts and broccoli for dinner!

Hope you enjoy this mushroom as much as I do! I love a good stuffed mushroom. I have so many variations on stuffed mushrooms, I could do a cookbook just on mushroom stuffing!

Enjoy all the flavor, with none of the salt! Your taste buds and heart will thank you!!

Vegetarian Mushroom Burger

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I had fun today, got experimental and made burger patties out of mushrooms. I read somewhere that you can use mushrooms in place of ground beef, so i decided to have a go at burgers! They came out delicious, I may prefer them to the ground beef burgers. Next we will have to try them on the barbecue grill and see how they hold up.

I was only cooking for myself tonight, so this is just the ingredients for one burger. Increase according to the servings desired.

Ingredients:

1 cup Mushroom

1/4 cup Panko

1 tsp horseradish mustard

1 tbsp onion flakes

1 tsp cumin

1 tsp Fortner’s #75 blend

1 egg white

 

Use a knife and hand chop or use a food processor to finely chop the mushroom. In a bowl add panko, seasonings, mustard and egg white and mix thoroughly until fully combined. Form into a patty.

Heat a skillet on medium heat and spray with butter cooking spray.  Cook patty until browned and crispy one each side.

At this point you might want to melt cheese on the patty or grill onions to top the burger. You can also eat the burger patty with lettuce or cabbage wrap instead of a bun.

BBQ Vegetable Chicken Kebabs

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We had a few days of humid and rainy weather so the BBQ has been out of commission most the week. However who can pass up a good Chicken Kebab?

It is such a simple meal to put together. As I have stated on many occasion I love the natural flavors of vegetables. This certainly hasn’t always been the case, but it is amazing how the pallet can change. Once a junk food, fast food and greasy food addict, I now find myself fully satisfied by natural healthy food. I love the absence of the groggy feeling that always came from the overindulgence of high fat processed items. I have grown to love the lack of hangovers and withdrawals from my life.

This morning I woke up and got homework completed, cooked breakfast, and did some research regarding the Jehovah Witness view of creation and the age of the earth. My husband and I had a conversation about this topic yesterday, and I needed to go searching for the proper information to help sway his opinion. It seems that he was under the misinformation that Jehovah Witnesses do not believe in the scientific evidence that the earth dates back as much as 4 billion years. So I had to find out for my self, and to my joy, in the publication Was Life Created it is stated that geologists have shown that the earth is 4 billion years old and astronomers have formulated that the universe may be as much as 15 billion years old and that this does not contradict Genesis because it is an indeterminate amount of time that the creative days took. Fundamentalist Christians believe that the creation days were literal 24 hour days, however there is no foundation for this. Moses referred to all 6 creative days as one day, and even when Jehovah called the time of light day and the time of dark night, this indicates that the term day is relative to different periods of lengths of time.

It seems that I have managed to poke a small hole in my husbands theory that he already knows all the answers that they are going to give him, and that they don’t agree with his view.  I must have been visibly overjoyed and full of energy because my husband asked if I had gotten into his coffee and was high on caffeine. This was not the case, I was just full of joy and a spiritual contentment. I hope that over time I can begin to inch through some of the things he is so convinced that he has to fight against. At least this is one we can mark off the list.

However back to my Kebabs, I used a combination of mushroom, onion, sweet mini bell peppers, and boneless skinless chicken tender pieces. The chicken tenders were marinated in greek yogurt, garlic powder and dill. Cut all the veggies and chicken into about 1 inch cubes and skewer alternating items leaving space for even cooking.

 

 

Grill the skewers on a hot BBQ until the vegetables have a lovely char and the chicken tender cubes are cooked all the way through.

 

 

 

Honey Mustard Dill Chicken

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I officially made it through the first week of school without any major problems. Adjusting to the extra work is harder then I thought, but it is all falling into place. I have managed to walk with my dog a mile every day. Tomorrow is the 1st, and I have planned to extend the walk to 2 miles! I have been doing the 1 mile walk for 2 weeks now, so I think I am ready to up the distance. I will take it easy, and of course have my phone, in case there are any problems. I am so happy with the progress I have made so far. I finally broke the 280 mark, my weight is down to 278. That is down 32 pounds from when I got home from the hospital January 6th. I have officially been free of alcohol, cigarettes, salt and caffeine for 122 days. Hard to think back to just one month ago, I could barely get down the driveway to the mail box. It is amazing what a difference good nutrition, good doctors,  positive attitude and a spiritual foundation can make! 

I have fallen behind on posting here, but I also have fallen behind on making fun food. Have to admit there have been a few nights of salads, and bowls of fruit. 

This meal however was super yummy, and pretty easy! 

Ingredients for 2 servings:

8oz boneless skinless chicken breast tenders

1tbsp Honey mustard

1 tbsp dill 

1tbsp greek yogurt

1 cup White rice

1 cup Summer squash slices

Mix the greek yogurt, dill and honey mustard together and coat the chicken tenders. Place in covered container in fridge and let flavors mingle for about an hour.

Pre-heat oven to 375° place chicken tenders on a baking sheet and bake for 30-45 min depending on size, turning once. Always cook chicken until there is no pink left in the middle.

The rice is just prepared as indicated on package, and topped with spray butter and pepper. The Summer squash is sliced about 1/2 inch thick and grilled in a skillet that has been sprayed with butter flavor cooking spray. I love the flavor of summer squash so I choose not to season them, just let the natural grilled flavor come through. This is one easy, healthy and low calorie meal.

Swiss Tomato Tilapia and Maple Carrots

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It has definitely been the busiest week I have had in a long time! Between school work, workouts, grocery shopping, and housework I have been nonstop on the go! I have managed to get out and walk a mile everyday this week, except yesterday. Yesterday we had to go to town to do some shopping and by the time we were done it was way too hot to walk.

This dish is a blend of light spring fish flavor and sweet glazed carrots and sweet potatoes. The sweet potatoes are kind of a heavier fall type meal, but they just sounded so good, I made them anyway. It was, like so many meals, just a process of starting with a taste for carrots and then next thing you know I decided I needed to sweeten them. So the addition of sweet potato, maple syrup, honey and cumin to the saute and this was the result. They turned out so yummy I wish I had made a larger skillet!!

For the Tilapia, I seasoned it with Mrs. Dash Tomato Basil and Garlic Blend, splashed it with a touch of malt vinegar and topped each filet with halves of grape tomatoes. Place the Tilapia fillets in a  pre-heated 375 degree oven and bake for 15 -20 min depending on the size of the fillets. Top the fillets with swiss cheese and continue to cook for 3-5 min to melt cheese.

More BBQ Fun!

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Here in Louisiana we are having exceptionally nice weather! It has not yet passed into the miserable humid weather, that we all know is on the cusp of rearing it’s ugly head! it was a clear and breezy 75 degrees today. This of course means another excelent day to fire up the grill! 

Tonight we had a wonderful dinner of grilled beef chuck eye steak and corn on the cob! It is a wonderful time of year for corn on the cob, and at the Winn-Dixie we picked up corn cobs for 10 for $3.00. The chuck eye steak is one of my favorites on the grill. I always pick out one with a great marbling of fat, which results in a wonderfully tender steak. 

The Hubby just goes with a simple salt and peppered steak for the grill, whereas   I enjoy a marinade of Mr. Spice Garlic Steak Sauce and liquid smoke. 

No salt, no fat, no refined sugar, no cholesterol, gluten free, and wheat free. 
 
 
Nutrition Facts:
Serving size: 1 tbsp
Servings per container: 20
Calories: 20
Total fat: 0
Cholesterol: 0
Sodium: 0
Potassium: 200mg
Total carbohydrate: 4g
Protein: 0
For the Corn on the cob, we made an unsalted butter mixture that consisted of 2 tbsp of unsalted butter, rosemary, dill and cilantro. You can mix whatever herbs in the unsalted butter you like. It all depends on your flavor pallet. We use different combinations all the time. We prefer to grill the corn in it’s own husk. To do this all you have to do is peal back the husk, and clean out the husk stringy inside. Make sure to leave the outer husk attached to the corn cob. Rub 1 tbsp of the unsalted butter mix on the corn cob, and re-cover the cob with the, still attached, outer husk. 
After firing up the grill, or heating the coals if you use a charcoal BBQ as we do, place the corn on the grill first. The corn cobs will take about 20 min to cook. To get an even grill on them turn a quarter turn approximately every 5 minutes.
About half way through the corns cooking time, you should place the steaks on the grill. For a nice rare to medium rare you will only need to cook the steak for approximately 5 minutes per side. Turning once during grilling. 
The hubby also made dill hassle-beck potatoes and harm cheesy Hawaiian rolls to accompany the meal. Not that we needed all of it, I saved more than half of the steak and the potato for tomorrows breakfast. 

Low Sodium Hamburgers

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It is a wonderfully beautiful day here in Louisiana, perfect for the BBQ! We were sitting around this afternoon watching the Food Network and had the urge for hamburgers. So away to the kitchen and hamburgers we made to satisfy the craving.

I love grilled hamburgers with lots of flavor. Some people don’t like burgers with lots of spices and additives. Some people see it as more “meatloaf” than standard hamburger. For me, the more spices the better!

Ingredients

1 lb Ground Beef

1/4 cup Panko

1 tbsp Horseradish mustard

1/2 tbsp Worcestershire sauce

1 tbsp Onion flakes

1 tsp Chili flakes

1/2 tbsp Garlic powder

1 egg

DIRECTIONS

This is super easy, Mix all spices, panko and egg into ground beef until thoroughly combined. I prefer to cover and place in the refrigerator for about an hour to let the flavors merry together. This will make a much more flavorful burger.

Form meat into patties, the mix makes 4 approx 4oz burgers. Grill or skillet cook the burger to the desired temperature. **Tip – to keep the burger patties from shrinking too much, create a divot in the patty with your thumb to prevent shrinking too much. (not sure why this works but it does:)

I splurged just a bit and used onion buns for my burger. They have 310 mg of sodium in each bun, but they taste so good I just really wanted to have one for a change. Since the burger buns only have 99mg of sodium the whole thing with a slice of swiss cheese added amounts to less than 500 mg for the entire burger. We also grilled red onion slices and baby bella mushroom slices, and topped the burger with tomato slices and slices No Salt dill pickles.

Ginger Stir Fry Veggies and Seasoned Cod Filet

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Tonight was a night for veggies and some Cod. After 2 nights of beef and bean stew I was in a fish mood. I really enjoy the sauces I got from Healthy HeartMarket.

 Tonight I decided to showcase the Ginger stir fry for you! 

No salt, no fat, no refined sugar, no cholesterol, gluten free, and wheat free.  This stuff is good for you,  tastes great and is fun to cook with!!
 
Nutrition Facts:
Serving size: 1 tbsp

servings per container: 20
calories: 15
total fat: 0
cholesterol: 0
sodium: 0
potassium: 25mg
total carbohydrate: 4g
protein: 0

 

What better way to love some ginger stir fry sauce, then to do a veggie stir fry. I combined some of my favorites, green beans, summer squash, onion, garlic, baby bella mushrooms and sugar snap peas. All of the vegetables are fresh and not canned or processed.

Ingredients

3oz Cod Filet

1/2 cup Green beans

1/2 cup Summer squash slices

1/4 cup Sugar snap peas

1/4 cup Baby bella mushrooms

1/4 cup White onion sliced

3 clove Garlic

3 tbsp Mr.Spice No Sodium Ginger stir fry

1 tsp Cumin

1/2 tbsp Onion Garlic Mrs. Dash

Butter cooking spray

 

Directions

Heat skillet on medium heat and spray with butter flavor cooking spray. Add chopped cloves of garlic and slices of onion to skillet and cook till the onion starts to become translucent. Add the remainder of the vegetables and begin to cook for about 3 min to start softening process. 

Add Ginger stir fry sauce and cumin and continue to saute covered for about 5 min. 

Season Cod filet with Onion Herb Mrs. Dash and and place on top of vegetables and sauce in skillet. Cover the skillet and continue to cook for about 5 more min to steam the cod.

When the cod is almost done cooking remove lid and let the sauce boil and reduce down for another couple minutes. Serve hot with cod on the top of the vegetables and definitely ENJOY!

My hubby had a fast food hamburger for dinner tonight, so I cooked for myself. If you are cooking for more than one person, of course you can easily just double or triple the ingredients accordingly. More vegetables and more fish portions will take longer to cook, so adjust and keep an eye on your dish to get to desired temperature and consistency. 

Nutrition = calories- 279, sodium – 101mg,  fat- 1g, carbs – 38g, sug – 11g

 

Rainy Day Beef and Bean Stew

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Woke up today and the weather was gloomy, overcast, thunder and rain. What a perfect day for a slow cooked beef and bean stew! This is something that you can put on in the early afternoon and check on periodically while you do other things around the house. I love a stew every once in a while, especially on days like this. 

After a wonderful weekend of exploring the French Quarter Festival, it was great to have a gloomy day at home relaxing. The Hubby fell in the shower last night, and we think he may have bruised a few ribs, so no heavy work for him for a few days. I always say that a good beef stew loaded with garlic and spices will cure any ailment…so hopefully this will aid in his recovery.

Ingredients

**the measures of the spices are an approximation, and as always have fun and adjust the amounts of each to suit your taste. Everyone likes and dislikes tastes and heats of spices in dishes differently. My hubby loves spicy food and still eats salt so he adds red pepper, pepper and salt after it is served to suit his pallet. Lucky for me, our kitchen cooks for MY lifestyle and pallet and he adjusts for him later 🙂 I am loved 

Directions

clean and Soak dry beans in covered container overnight

Score roast approx 1/8 inch deep on both sides, coat with the mix of dry spices. Depending on your favorite flavors coat with a mix that suits your fancy. 

Heat on high 2 tbsp oil in a large soup pot, sear both sides of the roast for about 5 min per side, starting with the fat side down. 

Remove roast and deglaze pot with red wine. Add stir fry pepper mix and garlic to red wine and reduce by half. 

Cut roast in to quarters and place back in the pot, add soaked beans and water to cover the meat and beans. Bring to a rapid boil. After it comes to a boil, reduce heat to low-medium and slow simmer for about 2 hours. Taste the broth at this point and season to preference with non sodium seasonings.

When meat starts to become fork tender remove from pot and shred with fork. Return the meat to pot and continue to simmer for about 1-2 more hours. 

serve by itself or over rice.

Serving Size: 1 cup
Amount per Serving
Calories 542
Calories from Fat 151.0
Total Fat 16.78g
Saturated Fat 0.03g
Cholesterol 189mg
Sodium 56.85mg
Total Carbohydrate 36.68g
Dietary Fiber 22.39g
Sugars 2.62g
Protein 75.43g

Mushroom Swiss Chicken Breast

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Had an amazing trip to the French Quarter Festival in New Orleans this weekend. So nice to be feeling well enough to get out and do something like that! I have great pics and stories to come soon, but for now you can have fun and fill your tummies with this lovely dinner I created thanks to Low Sodium Living

Ingredients

4 Chicken Breast (Skin Removed) 2 TBS. Extra Virgin Olive Oil 1 tsp. or a packet Herb Ox No Sodium Chicken Broth 1/2 cup white cooking wine (or to lower the sodium even more you can use a regular Chardonnay)  1/2 tsp. chopped garlic (Roasted is better!) 2 can no salt added mushrooms or fresh (I use Baby Bella slices) 1/2 tsp. Mrs. Dash( Onion and herb is my favorite on this but southwest Chipotle adds a nice spice too) 2 tsp. Corn Starch 2 TBS. Cold Water 1 cup Baby Spinach 4 Slices Aged Swiss Cheese 1/4 cup water

Directions

Remove any skin that may be on chicken breasts. You can use boneless if you desire. In a large fry pan, heat olive oil with the chopped garlic and lightly sear chicken breasts on both sides. After chicken breasts have lightly seared, add in your wine and the Herb Ox chicken bullion. Cover and let simmer about 10 minutes and add the water. Uncover, then allowing chicken to simmer about another 10-15 minutes, you may add in your mushrooms and stir so that the mushrooms are in the sauce. Remove chicken pieces and place in a roasting pan in a 350 degree oven. Let your mushroom sauce continue at a high simmer. Add in the 1/2 tsp. Mrs. Dash to the sauce. In about 2 TBS. of cold water stir in the corn starch mixing till you have a milky substance. Slowly mix the corn starch mixture in with the mushroom sauce constantly stirring until a gravy forms. If your gravy is too thin you may use additional corn stach mixture, if it is too thick add more water. Remove chicken roasting pan from oven and pour mushroom gravy mixture over the chicken pieces. Lay the one cup of baby spinach pieces across the top of chicken and return to oven. About 5 minutes before chicken is done lay the swiss cheese pieces over the chicken and spinach. Serve when cheese has melted. The total cooking time for the chicken should near one hour or until you are sure it is fully cooked.