Mixed Bean and Portobello Ragout

I feel like Ive attempted this dish before but, it was a little too watery before.  I think I nailed it this time.

Recipe from Fitness

Yields 4 servings

214 calories per serving

INGREDIENTS

10 oz frozen lima beans

1 c fresh green beans, cut into 1 in pieces

1.5 c sliced portobello mushrooms

1 tbsp olive oil

1 tbsp cold water

2 tsp cornstarch

1 can Italian-style stewed tomatoes

1 c garbanzo beans

DIRECTIONS

Cook lima & green beans according to package directions & drain.

Meanwhile, in a large skillet, cook mushrooms in oil over medium heat for 5 minutes.

Combine water & cornstarch & stir into mushrooms.

Stir in tomatoes & garbanzo beans; cok & stir until thick & bubbly.

Stir in cooked beans & heat through.

Veggie Egg Salad

Super fast & easy lunch recipe.  Honestly, the biggest pain in the ass was peeling the shells off of the hard-boiled egg but, that's nothing new.  Haha.

Recipe is from Eating Well

Yields 4 servings

135 calories per serving

INGREDIENTS

3 tbsp nonfat plan yogurt

3 tbsp reduced fat mayonnaise

Salt & pepper, to taste

8 hard-boiled eggs

1 cucumber, peeled & chopped

2 scallions, sliced

DIRECTIONS

Combine all ingredients & stir well.

Chicken Pesto Bake

I thought Id give my crockpot a break this week for Sunday dinner & do something just as simple.  Chicken & pesto?  Um, yum.

Recipe from Skinny Taste dot com
Yields 4 servings
236 calories per serving

INGREDIENTS

2 boneless, skinless chicken breasts

Salt & pepper to taste

4 tsp basil pesto

1 medium tomato, sliced thin

6 tbsp part-skim mozzarella cheese, shredded

2 tsp parmesan cheese, grated

DIRECTIONS

Preheat oven to 400.

Spray baking pan with olive oil spray.

Wash chicken & dry with a paper towel.

Slice chicken breasts horizontally to create 4 thinner cutlets.

Lightly season with salt & pepper.

Place chicken in baking dish.

Spread pesto over each cutlet.

Bake for 15 minutes.

Remove from the oven & top with tomato & cheeses.

Bake for an additional 5 minutes.

Such a super filling dinner.  If I wouldve been cooking for more than just me, Id of made some sort of garlic potato side dish.  Yum.

Mushroom Omelet

I have today and tomorrow off of work so, I thought Id take advantage of the empty house and empty kitchen and make myself a more time consuming breakfast.  And really, this wasnt THAT time consuming but, it took more time than my usual berries and yogurt.

Recipe from Philadelphia Cream Cheese
Yields 1 omelet
260 calories

INGREDIENTS

1 tbsp olive oil

1/2 c mushrooms, sliced

2 eggs, beaten

Ground black pepper

2 tbsp low fat chive & onion cream cheese

DIRECTIONS

Heat oil in a skillet over medium high heat.

Add mushrooms & cook for 2 minutes.

Add eggs & pepper; cook for 3 minutes.

Top with cream cheese & flip.

Let cook for 30 more seconds.

Cashew Chicken

Ive actually never had cashew chicken before but, it sounded damned good.  Not to mention, this is another crockpot dish & being that fall is in full swing in Baltimore, it seemed ideal for a Sunday dinner.

Recipe from Better Homes & Gardens
Yields 6 servings
256 calories per serving

INGREDIENTS

1 can cream of mushroom soup

3 tbsp low sodium soy sauce

1 tsp ground ginger

1.5 lb chicken tenders

16 oz frozen broccoli stir fry blend

4 oz sliced mushrooms

1/2 c cashew halves

DIRECTIONS

Put all ingredients in a crockpot.

Cover & cook on low heat for 6 to 8 hours or on high heat for 3 to 4 hours.

Stir in cashews & serve.

Cheesy Whipped Potatoes

Like any other human being cheese, potatoes, & garlic are the best combination on any day but especially on a crisp, Autumn evening.

Recipe from Best Homes Test Kitchen
Yields 8 servings
107 calories per serving

INGREDIENTS

1.5 lb potatoes, cut into 1/2 inch cubes

1/3 c part-skim ricotta

1/3 c crumbled blue cheese

1 tbsp minced garlic

Salt

Pepper

DIRECTIONS

In a large pot, cook potatoes in boiling water for 20 minutes.

Meanwhile, mix ricotta cheese & blue cheese in a large bowl.

Add garlic, salt, & pepper and mix again.

When potatoes are finished cooking add to bowl.

Beat with an electric mixture until smooth.

Mushroom Onion Calzone

Did my usual Saturday night routine with my friends & this is what we made this time.  Mushrooms & onions & garlic, oh my!

INGREDIENTS

Whole wheat pizza dough

8 oz part-skim mozzarella cheese, shredded

1 large onion, halved & thinly sliced

3 tbsp olive oil

3 c mushrooms, sliced

2 cloves garlic, minced

DIRECTIONS

Preheat oven to 375.

Lay pizza dough out on a baking sheet.

In a large skillet cook onions in 2 tbsp of olive oil over medium heat until tender.

Place onions in the middle of the pizza dough & sprinkle half of cheese over top.

In the same skillet pour remaining tbsp of olive oil & cook mushrooms & garlic until tender.

Place mushrooms atop of onions & sprinkle remaining cheese over top.

Fold pizza dough into a calzone shape.  

Top with garlic & a little extra cheese & bake for 30 minutes.