Bruschetta-Stuffed Mushrooms (Chef Meg's Makeover)

Bruschetta-Stuffed Mushrooms (Chef Meg's Makeover)

Submitted by: CHEF_MEG

All the flavor of bruschetta, in a mushroom! All the flavor of bruschetta, in a mushroom!

Minutes to Prepare: 5

Minutes to Cook: 10

Number of Servings: 2

Ingredients

2 portabella mushrooms (or 6 baby portabella mushrooms)
1 shallot, diced
1/4 C red pepper, diced
1/4 C zucchini, diced
2 C baby spinach, stems removed
1 clove garlic, smashed
2 T flax seed meal
1 T olive oil
1 T balsamic vinegar
1/2 Roma tomato, sliced
SAVE NOW!

1 oz mozzarella cheese
2 t Parmesan cheese, shredded

Directions

Using a spoon, remove the stems and gills from the mushrooms, which are the dark ridges on the underside of the mushroom. Preheat the oven to 450 degrees. Heat the olive oil in a skillet set over a medium flame. Add the shallot, red pepper, zucchini and saute for 1 minute. Add the cleaned and trimmed spinach and cook until tender, about 2-3 minutes. Spray the bottom of each mushroom with nonstick cooking spray and place on a baking sheet pan. Place in the oven for 1-2 minutes just to heat the mushrooms. Rub each mushroom with the smashed garlic. Sprinkle with the flax seed meal. Divide the vegetable mixture between the two mushrooms, then top with tomato and cheese. Bake for 6 minutes or until cheese is melted and bubbly. Drizzle vinegar over cooked mushrooms before serving.

Number of Servings: 2

Recipe submitted by SparkPeople user CHEF_MEG.

Roasted Broccoli with Lemon & Shallots

- use these vegetable recipes with the poultry or fish recipes to complete the meal.
Serves two (2g fiber/servings)

2 Cups broccoli
1/2 Cup finely sliced shallots
1 teaspoon olive oil
Sea salt & pepper to taste
Juice of 1/2 small lemon

Preheat oven to 450f toss broccoli with shallots, oil, salt, and pepper.

Place on a large baking sheet (with sides) and roast until broccoli is tender and brown on bottom, 10-12min. Remove from oven and sprinkle with lemon juice. Toss gently & serve.

Brenda's TIP: Roasting broccoli is a very delicious alternative to steaming.

Nutrition Facts: Serving size: 1 cup-calories 95, fiber 2g,  protein 4g, fat 3g, saturated fat 0g,  carbohydrate 17g, cholesterol 0mg, sodium 37mg, sugars 4g.

From Book: The Fiber35 Diet

**I have also roasted potatos & carots they are always very yummy. I look forward to trying this recipe.

Healthy Thanksgiving Stuffing - from The Drs

Healthy Thanksgiving Stuffing

6 servings

Ingredients:

6pieces of sprouted wheat bread, crust-on, chopped in 1-inch by 1-inch cubes
2 cloves garlic, minced
2 shallots, minced
2 tsp garlic powder
2 tsp onion powder
1 tbsp rosemary, minced
2 tsp thyme, minced
1 tbsp coconut oil
2 1/2 cups organic chicken stock (veggie stock ok too)
Cooking Instructions:In a medium-sized saucepan, melt coconut oil over medium heat.

Add garlic and shallots to pan, and sauté until fragrant.

Add rosemary and thyme to pan and stir with a wooden spoon.

Mix in the chicken stock, stirring constantly.
Add the garlic powder and onion powder, and continue to stir.
Cook over medium heat, and allow sauce to reduce, about 5 to 8 minutes.
Add salt and pepper, until desired taste is achieved.
Slowly add the bread to the saucepan, mixing with wooden spoon.
Allow the stock to saturate the bread and cook for an additional 3 minutes.

Remove from heat and allow stuffing to cool for about 3 to 5 minutes before serving.

Source: Jesse Brune © 2011 Stage 29 Productions LLC

Chicken with Whole-Grain Mustard & Zucchini in Packets

Chicken with Whole-Grain Mustard & Zucchini in Packets

4 servings Active Time: 30 minutes Total Time: 1 hour

Ingredients:
4 boneless, skinless chicken breasts, (1 1/4-1 1/2 pounds), trimmed and tenders removed (see Tip)
2 tablespoons whole-grain mustard
2 small zucchini, thinly sliced
2 sweet banana peppers, or cubanelle peppers, cut into 1-inch pieces
2 shallots, thinly sliced
1 1/2 cups halved grape or cherry tomatoes
4 teaspoons extra-virgin olive oil
1 tablespoon chopped fresh thyme, or 1 teaspoon dried
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper

Preparation:
Preheat oven to 400°F (or see Grill Variation, below).
To prepare packets, start with four 20- to 24-inch-long pieces of parchment paper or foil. Fold in half crosswise. With the parchment or foil folded, draw half a heart shape on one side as you would if you were making a Valentine. Use scissors to cut out the heart shape. Open up the heart.
Place a chicken breast on one side of each open heart fairly close to the crease and leaving at least a 1-inch border around the edges for folding and spread with mustard.
Toss zucchini, peppers, shallots, tomatoes, oil, thyme, salt and pepper in a large bowl. Place about 1 1/4 cups of the vegetable mixture on top of each piece of chicken.
Close the packet to cover the ingredients. Starting at the top, seal the packet by folding the edges together in a series of small, tight folds. Twist the tip of the packet and tuck it underneath to help keep the packet closed. Place the packets on a large rimmed baking sheet (packets may overlap slightly). Bake until the vegetables are tender and an instant-read thermometer inserted into the thickest part of the chicken registers 165°F, about 25 minutes. (Carefully open one package to check for doneness"be cautious of the steam.) Let the packets rest unopened for 5 minutes before serving.

Nutrition Per serving : 243 Calories; 9 g Fat; 2 g Sat; 5 g Mono; 78 mg Cholesterol; 7 g Carbohydrates; 30 g Protein; 2 g Fiber; 522 mg Sodium; 619 mg Potassium
1/2 Carbohydrate
Serving Exchanges: 1 vegetable, 4 lean meat, 1 fat

Tips & Notes:
Make Ahead Tip: Equipment: Parchment paper or foil
Tip: Chicken tenders are the virtually fat-free strips of rib meat typically found attached to the underside of chicken breasts. They can also be purchased separately. Four 1-ounce tenders will yield a 3-ounce cooked portion. Tenders are perfect for quick stir-fries, chicken satay or kid-friendly breaded “chicken fingers.”
Grill Variation: Cooking in packets is great for the grill, but it's not safe to put parchment paper over an open flame, so use foil. To prepare packets for grilling, start with eight 20- to 24-inch-long pieces of foil. Layer two sheets for each of four packets (the double layers will help protect the contents from burning). Arrange the ingredients on one half of each double layer. Fold the foil over the ingredients and tightly seal the packets by crimping and folding the edges together. Grill over medium heat for 14 to 16 minutes, rotating the packets to another spot on the grill about halfway through to ensure even cooking.

Lemon-Thyme Chicken with Sauteed Vegetables

Lemon-Thyme Chicken with Sauteed Vegetables
Recipe developed by Anna Berman

Makes: 4 servings
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients:
4 tablespoons lemon juice
1 tablespoon chopped garlic, divided
1 tablespoon chopped fresh thyme, divided
Salt
Freshly ground black pepper
1 pound chicken breast tenders, lightly pounded
4 teaspoons canola oil
1 medium shallot, sliced
1 1/2 cups frozen shelled edamame, thawed
11/2 cups grape tomatoes, halved
2 medium zucchini
1/3 cup crumbled feta

Directions:
1. In a ziplock bag, combine 3 tablespoons lemon juice, 2 teaspoons garlic, and 2 teaspoons thyme; season to taste with salt and black pepper. Add chicken tenders, seal the bag, and gently turn to coat. Set aside.
2. Heat 2 teaspoons canola oil in a large skillet over medium-high heat. Add shallot, remaining garlic, edamame, and tomatoes; saute 4 minutes.
3. Use a vegetable peeler to slice zucchini into long ribbons. Add zucchini and remaining lemon juice and thyme to vegetables in skillet; saute 2 to 3 minutes. Transfer to a serving bowl, stir in feta, and season with salt and black pepper to taste.
4. Add remaining oil to skillet. Remove chicken from marinade and saute 2 to 3 minutes a side or until cooked through. Serve with vegetables.

Nutrition facts per serving: 327 calories, 28g protein, 16g carbohydrate, 13g fat (3g saturated), 5g fiber