Qunioa Stuffed Portabella Mushrooms

I made this recipe up. It is original to me so if you share, please include my information.

This recipe can be vegan-friendly or meat-friendly. Adapt to your liking.

They are delicious and so healthy you can eat two without feeling guilty.

 

 Quinoa Stuffed Portabella Mushrooms

5 Portabella Mushrooms
1/2 cup uncooked quinoa
1 cup vegetable or chicken broth (I used Wildtree's vegetable bouillon soup base mixed with water.)
2 medium Roma tomatoes, de-seeded and chopped
1/2 cup raw spinach, torn or chopped
1/2 cup cheddar cheese, cubed or chopped
Optional - 1 Tablespoon Wildtree's Zesty Lemon Grapeseed oil

Method: Preheat oven to 350 degrees. Cook quinoa in vegetable broth. (I used Wildtree's vegetable soup bouillon base with water.) While quinoa is cooking, remove stems from mushrooms. Chop the stems and place in food prep bowl. Wipe mushroom caps clean with damp paper towel or cloth. De-seed and shop tomatoes into small chunks and put in bowl with chopped mushroom stems. Tear or chop raw spinach into small pieces and add to bowl. Cut cheese into small cubes or pieces and add to bowl with vegetables. I added about a tablespoon of Wildtree's Zesty Lemon Grapeseed oil to the vegetable mixture. You could really use any variation of vegetables you like. When quinoa is fully cooked, add to vegetables in food prep bowl. Place mushrooms, cap side down, in greased pan. (9X13). Divide filling evenly among the five mushroom caps. I sprinkled the top of the filling with Wildtree's California Style Garlic and Pepper Blend. Bake for about 20 minutes. Serve fresh from the oven.

Calories per serving: 163, Calories from fat: 53, Protein, 9 grams. 

Read More http://nutritiondata.self.com/facts/recipe/2748940/2#ixzz2HfyzKvDm

Sweet Baked Chicken with Summer Veggie Saute and Whole Wheat Penne

3 recipes posted here ~ The chicken recipe was one of the freezer meals I had put together with my first Freezer Meal Workshop. I have really enjoyed pulling these pre-prepared meals out on busy days and knowing that dinner is taken care of. I also love the taste of fresh summer squash and zucchini so I sauteed them and served them over buttered garlic penne. (If you are interested in a Freezer Meal Workshop ~ let me know.)

So first off, here's the chicken recipe. It does call specifically for Wildtree ingredients and I would be happy to help you get your hands on those. We ALL loved this chicken, especially my husband.

Sweet Baked Chicken
  Provided by Nancy from Madison, WI

½ cup Wildtree Sweet Onion Spread 2 tablespoons Wildtree Natural Grapeseed Oil 1 tablespoon Wildtree Garlic Galore Seasoning Blend 2 tablespoons balsamic vinegar 2 pounds chicken thighs, boneless, and skinless

PREPARATION:

Place the first 4 ingredients into a zip lock bag, then add the chicken and massage until the meat is well coated. 

Place in freezer until needed. 

Thaw in refrigerator overnight. 

Place all ingredients in baking dish and bake for 1 hour at 350 degrees.

Halfway through baking, turn thighs and baste. Repeat just before serving. 

This could be prepared in the crock pot by cooking on low for 6 to 8 hours.

 Calories 274; Fat 15g; Saturated Fat 2g; Carbohydrates 2g; Fiber 0g; Protein 30g; Cholesterol 125mg; Sodium 147mg

Buttered Garlic Whole Wheat Penne

I just cooked the penne according to package directions then tossed a little butter in with two pressed garlic cloves. 

Summer Veggie Saute

I sliced two summer squash, to zucchini and tossed them into a skillet with Wildtree's Roasted Garlic Grapeseed Oil. I added two fresh chopped tomatoes and some whole Baby Portabella Mushrooms then squeezed the juice of one lemon over the mixture and seasoned with a dash of Wildtree's Rancher Steak Rub. (You could use whatever oil you have on hand and regular salt and pepper for seasoning.)   

The entire meal was incredibly SIMPLE, incredibly DELICIOUS and incredibly HEALTHY ~ all part of what makes it appealing to this busy mama!