Tag Archives: barbeque

Stuffed Portobello Mushrooms

With Summer upon us, grilling (or BBQ) season is starting. One of our favorite recipes is this stuffed portobello recipe, which we have already tried out 🙂

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Ingredients (original recipe source: Weight Watchers)

3 Portobello Mushrooms
1/4 cup Goat cheese or feta cheese crumbed (I use soft)
Bunch of fresh Spinach
Tbsp of fresh basil
1 Tbsp Spring onions (scallions)
2 Tbsp Bread crumbs
2 Tbsp Chicken stock
1 tsp olive oil
Pinch of salt
Pinch of fresh cracked pepper

  • Finely chop the mushroom stems. Combine the chopped stems, the spinach, cheese, bread crumbs, scallion, chicken stock, basil, oil, salt, and pepper in a medium bowl.
  • With a small spoon, stuff each mushroom cap with the spinach mixture; place in a single layer in a 9 x 13-inch grill platter.
  • Drizzle with 1-2 Tbsp water around the mushrooms in the pan. Grill for 15-20 minutes on the Grill element.
  • Bake until the cheese is melted and the filling is hot. Serve at once.

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Tasty Bean Salad

I am at home again today, sick – could have strep throat….and feeling pretty miserable. I wanted to share what I am doing to try to improve my health, since I have been sick off and on since February and now on my 6th course of antibiotics.

So as my health has been pretty awful this year, I have decided to try “Eat to Live” plan by Dr. Fuhrman.  The idea is to concentrate on eating 90% nutrient-dense foods – like veggies, fruits, seeds and nuts, beans and whole grains. For the remaining 10%, you can have healthy oils, meat and dairy. My goal is to build my body’s own immune system and provide the right food and nutrients to my body, it’s not about weight for me.

I have been pleasantly surprised, it has not been that difficult to follow the plan including a breakfast, lunch and dinner. I am one and half weeks.

Here’s one of the recipes I use for lunch.

Ingredients

1 can cannelloni beans (washed)
1 can black beans (washed)
1 can corn (washed)
1 small onion
1 small red pepper
1 small green pepper
1 garlic clove
1/2 tsp cumin
1 Tbsp fresh basil
1 Tbsp fresh parsley
1 Tbsp fresh chives
1 Tbsp olive oil
1 tsp whole grain mustard
2 Tbsp white wine vinegar

Wash the beans and corn and place in a large bowl. Add diced peppers, diced onion and crushed garlic to the bowl. In a salad dressing container mix the remaining ingredients – shake to mix. Pour over the beans mixture, and stir to cover.

Serve as a side salad or I used a 1/2 whole wheat pita and made a sandwich. This salad stores well in the fridge. also think about adding fresh dices tomatoes or diced celery to add more flavors/tastes.

Here’s my lunch – the final product 🙂