Tagged: mushrooms

WIAW #30 – Orange You Glad it’s Fall?

Happy October, peeps!

Actually…I guess “ghouls” would be more appropriate for this month, now that I think about it, since peeps are Eastery.

Meh…no bigs.

It’s pretty early by me, and I’ve been up since five with the peanut, so Imma get right to it. Here are my eats from yesterday…and you’ll notice there is lots of orange and fall-y goodness. Twas a good day!

Thanks, as always, to Jenn at Peas and Crayons for hosting this What I Ate Wednesday link up!!!

Breakfast: For breakfast I had my usual giant mug of English Breakfast Tea and a “Banana-Oat Energy Bar” which, yes, sounds like just about every other oaty bake or muffin I’ve made in the past, but this was actually a recipe from The Runners World cookbook. It was quite delightful. Emma photobombed.
naner  bake

Snack: My first orange treat of the day – I mixed a big ol’ spoon of pumpkin into some vanilla greek yogurt and topped it with with cinnamon, walnuts, and pumpkin seeds. This is probably going to be my new go-to morning snack. So easy and sooooooo delicious…and fally. Nom.
pumpkin yogurt
Lunch: On Monday I made and enjoyed a mushroom, baby kale, and swiss fritatta. I ate half Monday and ate the other half for lunch yesterday all wrapped up in a warm whole wheat tortilla with half of an orange bell pepper and spicy chipotle hummus on the side. Yum and a half. I’ve also been grilling up chicken for the hubbys lunch during the week and I maaaay have snagged a bite of it while I was slicing it up and putting it away. I couldn’t resist, it was all pesto-y and delicious.
wrap
chicken
Snack: So as a former Starbucks barista, I can admit that the Pumpkin Spice Latte and I have a complicated relationship. Delicious? Of course!!! But it’s also fiiilllllled with sugar and a bunch of other crap not even remotely reminiscent of actual pumpkin (I’m sure we’ve all seen the infographic by now). My homemade pumpkin spice latte gives me the same warm happy feeling without making me feel guilty OR like I’ve just consumed a month’s worth of sugar. I simple brew a pumpkin spice k cup (I love me some Green Mountain Coffee) and I warm up some almond milk (or regular skim milk…depends on my mood) for about 30 second in the microwave and I whisk whisk whisk it until it’s frothy and delightful. Pour in coffee. Sprinkle with cinnamon. Enjoy.
pspice
I also snacked on an apple drizzled with some melted pb and sprinkled with cinnamon. I sprinkle cinnamon on everything throughout the year…but ESPECIALLY in the fall.I nommed this apple while watching the season 10 premier of Bones on Hulu since I missed out….any other Bones fans out there??? Did you catch the premier?? Well…my heart is broken and I hate everything…thanks season 10 premier…thanks for that. Meeeh…
apples

Dinner: For dinner I made one of my cozy cold weather favorites. Mini Turkey Veggie Meatloaves…with mashed potatoes and peas…because meatloaf is always best served with mashed potatoes and peas. (Tell me this when I was a kid and I would have lost my mind….ARE THEY TOUCHING ON THE PLATE?! Yes, Lil’ Jen, and one day you’ll love it…I’d tell myself.) I’ll share my recipe for these lil’ loaves later
this week!

mini loaves
Dessert: Easy peasy one here, just two squares of Wegmans dark chocolate with almonds while the fam sat down together and watched a few episodes of Once Upon a Time. Emma wanted some chocolate, but I told her she’s gotta wait till she’s older. Mammas gotta lay down the hammer sometimes…amiright?
Emms and chocolate

What’s your favorite orange treat?
Did you ever have a time in your life where NOTHING on your plate could be touching?
Favorite fall TV show??

The Last WIAW of Winter!!

stitch say hi!
Hehehehe. Gosh I just love, Stitch! He’s my fave! He reminds me of my husband and my dog if they were combined into a single being…take that however you want it. Ha!

Anywho, I’m so happy it’s finally Wednesday!!! It’s been a pretty productive week for me so far, which is probably why this is my first post of the week!! Oops!! I had a loooovely weekend in New Jersey, a doctor’s appointment on Monday. (I took my glucose test and they took some of my blood and I DID NOT pass out. That’s two times in a row now where I’ve gotten my blood taken without passing out. I may very well be an adult just yet.), and had a pretty solid workout on Tuesday night. In fact, I’ll discuss that a bit more in a few because this week I’m sharing my TUESDAY eats!

Thanks to Jenn at Peas and Crayons for the link up party!! Here’s to the last What I Ate Wednesday of Winter (because it’s officially Spring tomorrow no matter what the weather man says)!!! HUZZAH!!!

Breakfast: Breakfast for me yesterday was the same Berry Ginger Chia Smoothie I linked to a few weeks ago. It’s so effing delicious I didn’t care how cold it was outside. I enjoyed it with a big old mug of decaf green tea!
smoothie to go

Snack: My first snack of the day was an Apple Walnut Flax Muffin (recipe tomorrow!!) and I had it around ten. It’s soooo perfectly moist and nutty and cinnamony! I was hungry again around 11, so I nommed on an apple, served on my belly which seems to be getting bigger every day! I will be 28 weeks pregnant tomorrow and that is so crazy!!! I’ve even started to notice my belly wiggling around like jello when the little munchkin in there does her kung-fu! It makes me giggle. Every single time. Even if it’s inappropriate. Like in a meeting at work. Oops! If I don’t make eye contact hopefully no one will notice my giant goofy smile!
apple flax muffin
apple

Lunch: For lunch yesterday I heated 3oz of shredded chicken in the microwave until it was nice and warm and then I mixed it up with about 1/3 of an avocado and a squeeze of lime juice. I smushed it all in a toasted whole wheat pita with some thin sliced red onion and crisp romaine lettuce. I’m usually all about spinach, but I really wanted the texture of the lettuce in this! Ya gotta change things up a little here and there, right? Right!
avocado chicken pita

Snack: So thanks in large part to some fabulous strawberries I had over the weekend (that Susan so kindly provided me) – they are all I want to eat lately. I pretty much invented the best snack ever yesterday with some strawberries I had. I spread them with a cinnamon cream cheese laughing cow cheese wedge, and then rolled them in crushed pistachios. Sweet. Creamy. Salty. Perfect. Seriously. It’s going to be an issue if and when I run out of these ingredients.
the ingredientsperfection

More Snacks: Well my tummy started rumbling agaiiiin around 4, so I had some roasted garlic hummus with about 8 baby carrots and 3 triscuits. I brought more with me, but after munching on all of that I decided that my belly was happy and I tucked the rest away for another day.
20140318_154102

Dinner: I had a pretty decent workout last night, focusing primarily on my biceps and back…but I threw in some random chest presses. Oh well. I also did a 20 minute walking interval on the treadmill. Sigh. I am really looking forward to being able to run again this summer! I wanted to make sure I got my protein on when I got home, but also didn’t feel like making a big elaborate dinner. Lately, when I’m doing my meal planning, I always have an “empty” weeknight slot where I just make eggs and toast. Last night was that night. Johnny gets 2 whole eggs plus 2 egg whites, 2 slices of american cheese, and 2 slices of whole wheat toast with some smart balance with omerga 3s. I made myself an omlette with 1 whole egg and 2 egg whites whipped up with some skim milk with red onion, portobello mushroom, spinach, and 2% mozzarella cheese. I had it with 2 slices of smart balancy toast, too. It was exactly what I needed!!
spinach, portobello, and mozzarella egg white omlette

Dessert: Of course my life isn’t complete without dessert these days!I’m really hoping to break this habit once baby is born and I’m less hungry all the time. Of all the desserts I could have though, I don’t feel bad about this one…particularly because sometimes I eat it for breakfast!! It’s just 1/2 cup of plain nonfat greek yogurt with 1 (okay 1 HEAPING) tablespoon of peanut butter with some chocolate chips on top!! I love everything about it!! And obviously I’m feeding my muscles with more protein…and my baby with chocolate chips. Nom!!
DSCN0253


So dudes..what’s the BEST thing you ate this week so far? I’m still reveling in my snack invention glory.

What’s your favorite omelet filling?

Guilt Free Quiche

The title says it all. But just in case you are still too awe stricken to comprehend it I shall reiterate…

GUILT. FREE. QUICHE.

I’m not even kidding when I tell you that this quiche, inspired by the Tortilla -Crusted Goat Cheese and Asparagus Quiche in the June/July issue of Everyday with Rachel Ray (who I absolutely adore, thank you very much!!!!), is not just INSANELY delicious, but one slice is a mere 2 Weight Watchers Points! The average store bought/restaurant made quiche  is a whopping 10 points!

How can this be, Jen??

I’m so glad you asked!!

Typically, quiche is made by combining whole eggs, heavy cream, LOADS of (scrumptious) cheese and pouring the mixture inside a fat laden, buttery pastry crust. Sure, it’s freakin’ tasty, but if you’re watching your weight quiche can be a brunch nightmare.

You can sleep easy with this quiche recipe in your arsenal! (Heh. That was so corny that I actually “laughed out loud” Heh. I rock. Moving on…) I took your typical quiche and replaced half of the eggs with egg whites, replaced the heavy cream with creamy nonfat yogurt and I filled my quiche to the brim with caramelized onions, mushrooms and spinach. Caramelizing the onions and mushrooms requires a little time, but the flavors that develop are absolute bliss!

The tortilla crust, a la Rachel Ray, worked wonderfully! I feared the bottom might get a little soggy, but it got surprisingly crisp! This quiche is great leftover reheated in a toaster oven to keep the crust crunchy! I hope you loveeeeee itttttt!!!!

Spinach and Feta
Tortilla-Crusted Quiche

  • 4 (fajita sized) whole wheat tortillas
  • 2 eggs
  • 1/4 cup egg whites (approximately 2 large or 3 small eggs worth)
  • 1/2 cup nonfat yogurt
  • 1 tablespoon unsalted butter
  • 1 small red onion, sliced thin
  • 1 1/2 cups button or cremini mushrooms, sliced
  • 2 cups fresh spinach, chopped
  • 4 oz. feta cheese, crumbled
  • 1 teaspoon dried oregano
  • 1 teaspoon granulated garlic

Preheat the oven to 375 degrees. Overlap the tortillas in a 9-inch pie plate sprayed lightly with nonstick spray.

Meanwhile, in a large skillet, melt the butter over low heat. Once melted, add the onions and stir to coat. Let cook on low heat for about 20 minutes, stirring occasionally, When the onions begin to caramelize, add the mushrooms and cook for 10 minutes more or until the mushrooms are brown. Add the spinach and cook until wilted. Pour mixture into the prepared pie plate. Sprinkle the top with crumbled feta.

In a medium bowl, whisk the eggs, egg whites and yogurt together. Pour over the spinach mixture in the pie plate. Sprinkle the top with oregano and garlic.

Bake for 35-40 minutes, until the top is golden in color and the center is set and no longer jiggly. Let sit 10 minutes before slicing and serving!

My apologies for the poor photo! The lighting in my kitchen is awful and I desperately need a new camera! Regardless, here is the finished product!!

Badger Badger Badger

MUSHROOOOOM! MUSHROOOOOM!

Heh. Oh gee! Tell me you all remember that silly video?? With the Badgers!? (Obviously.) Sheesh that came out maybe my sophomore year of high school, but I just thought of it.

Why?

Because I just made the most scrum-diddly-umptious stuffed mushrooms ever ever ever ever ever. (Sorry Mom, yours are DELICIOUS. But mine are DELICIOUS and HEALTHY. I win. Love you <3) I was actually humming the little badger tune in my head as I was eating them and I chuckled to myself the whole time.

“Delicious and healthy, you say, Jen?”

You bet your sweet bottom they are! (The mushrooms…not the badgers…just in case you weren’t keeping up with the random babbling.)

Mushrooms are naturally very low in calories and contain hardly any fat whatsoever. I bulked up the stuffing with fresh spinach and red peppers, and used protein rich crab as the star of the show.  (This stuffing recipe is actually based off of a cajun crab dip I’ve made in the past but never posted on here, so if you were feeling crazy you could multiply the stuffing recipe and bake it in a big ol’ pan and serve it with veggies!)

Cajun Crab Stuffed Mushrooms

  • 4 small portobello mushroom caps, stems and gills removed
  • 1 heaping tablespoon garlic (I used the jarred kind, and used some liquid from the jar instead of olive oil)
  • 4 Laughing Cow cheese wedges in Light Creamy Swiss
  • 1/4 cup dry white wine
  • 1 (6oz) can crab meat, drained
  • 1 cup fresh spinach, chopped
  • 1/2 of a small, red bell pepper, chopped
  • 2 teaspoons cajun seasoning
  • Parmesan cheese to taste

Preheat the oven to 375 degrees.
Spray a baking sheet with nonstick cooking spray, set aside.
In a large skillet, heat garlic over medium heat until fragrant.
Add the cheese and stir until it begins to melt. Add the wine and let simmer for about 3 minutes until a thick sauce has formed. (It may look a little lumpy at first, but it’s okay.)
Add the crab, spinach, peppers, and cajun seasoning and stir to combine.
Reduce heat to low and let cook for about 5 more minutes so it’s warm through.
Place the prepared mushrooms onto the baking sheet and divide the stuffing mixture evenly between them.
Sprinkle the top with parmesan cheese and more cajun seasoning if desired.
Bake for about 15 minutes, or until the stuffing is brown and bubbly.
Serve immediately, I had mine with carrots that I dipped in the stuffing, too!!!

A soup stroll

Now, be honest, who doesn’t love soup?

Can you really look me in the eye and tell me,
“Jen, as a matter of fact, I hate soup!”

No. You can’t. And if you can, I’m very sorry that you are missing out on the delightfully comforting and delicious bowl of goodness that is soup. It’s so warm and tasty and absolutely PERFECT for fall. I took a look at some other blogs to see what soup’s on the stove of some other folks, here’s what I found.

And just in case you’re not hungry enough, lets end on a great big bowl of
Sausage and Shrimp Stoup a la Rachel Ray, it’s what I ended on last night!

Here's my dinner last night. A simple Sausage and Shrimp One Pot meal courtesy of Rachel Ray. Topped off with fresh basil and parsley served with a big hunk of crusty ciabatta bread!

Here’s my dinner last night.
A simple Sausage and Shrimp One Pot meal courtesy of Rachel Ray. Topped off with fresh basil and parsley served with a big hunk of crusty ciabatta bread!