Crab Mushroom Caps

I can’t even begin to tell you how much fun I am having researching Super bowl snack ideas. I wanted to be different, fancy, yet still healthy. I’d rather waste my caloric intake on beers vs. food for a change. I have a pot luck party to go to so why not show off a little instead of bringing the blasé, typical healthy option of veggies and dip?! This recipe is just as good for you, I mean 5 mushrooms are only 79 calories!!! AND as if you needed more convincing, it takes 10 whole minutes to throw together. How much more fab can these get? Comment below on your thoughts, twists, ideas.
  • 20 large white button or cremini mushrooms with the stems pulled out
  • 3 oz. lump crab meat (I upped it to 4 oz. because I ADORE crab).
  • 1 stick low-fat string cheese (shred through the garlic press)
  • 1/4 cup plain chobani yogurt (I used 0% fat)
  • 2 tbsp. cream cheese (you can use low-fat or fat-free but I refuse to)
  • 2 cloves of fresh minced garlic
  • pinch of black pepper
  • 1 tsp. of tony cacere’s (no salt since the seasoning already has salt).
  • pinch of dried parsley flakes (again I love the freshness a little green adds to a dish).
Mix all ingredients well and pop off the stems to the mushrooms. Fill caps and bake at 375 degrees for 15-20 min or until tops are crisped brown.
Happy Eating, XO.
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Weeknight Wonder

Ok kids, the holidays are over. Back to reality, back to the grind. We need a quick weeknight dinner because cereal 3x a week just isn’t cutting it. If you want something filling & tasty in a hurry, this is your dish. Bust out that sage you bought for the Winter Warmth recipe and get crackin’ on this delight. Oh and for all you meat lovers…feel free to add a grilled chicken breast to the top when serving, but honestly if time is of the essence, the mushrooms will act as a great faux meat for one night.
  • 1 lb. penne pasta or fusilli (spaghetti just wont cut it since the pasta needs to be the same size as the mushrooms).
  • 1/2 cup of chicken broth
  • 1/2 cup of red wine (don’t act like you HAVE to open a bottle just for the recipe & weren’t pulling a Thirsty Thursday anyway).
  • 2-3 cloves of garlic, minced
  • 1 shallot diced
  • 1 cup of mushrooms, sliced
  • sage, chopped
  • salt & pepper to taste
  • 2 tbsp. butter
  • 1/4 cup of parmesan cheese, grated
  • (reserved pasta water)
While the pasta is boiling per packet instructions, reduce the broth & wine down to a sauce (will turn into 1/2 cup of liquid). Sautee the garlic, shallot, sage, & mushrooms (s&p to taste) in pan while stirring in the cooked pasta, wine reduction sauce, butter, and cheese. Thicken sauce with a bit of the reserved pasta water, will depend on desired consistency of sauce.
* The idea for this recipe came from a coworker that is doing http://www.thefresh20.com with her husband. Check it out, it seems like a cool & easy program. Equipped with grocery lists, recipes, and everything you need for healthy & fresh dinners for 5 nights of the week. *
Happy Eating, XO.

Aunt Cindy’s Crock-Pot Beef Stroganoff

Now that the weather is getting cooler and I no long need to worry about squeezing in to a bathing suit, I gladly welcome the season of comfort food! I kicked it off recently with a crock pot recipe from my Aunt Cindy. Super simple ingredients and super easy to make. I usually throw it together a few minutes before leaving for work and come home to the house smelling like moms cooking! Dust off your crock pot and let’s get going.

  • 1 family size package beef cubes
  • 1 can family size mushroom soup (Any brand you want works. I tend to go with whatever’s on sale/cheapest)
  • 1 envelope of Lipton beefy onion mix (I highly suggest keeping this in your kitchen at all times. It’s gotten me out of a jam many a times.)
  • 1/4 cup flour (if you want thicker gravy, feel free to add more)
  • 1 medium can of mushrooms
  • 1 bag extra wide egg noodles

With the exception of the noodles, put everything in the crock pot. I suggest cooking it on low for 8-10 hours to get the meat the most tender and flavorful, but for those who need something a little quicker use the high setting for 4-5 hours. When you’re ready, boil the noodles and viola! You have a tasty, comfy meal.

Happy eating, XO.

Beef Stroganoff