Portobello Mushroom Pizzas

We are loving summer so far over here!  Lots of pool time with my little girl lately and we love it!  These little pizzas are a perfect light summer dish when you are craving pizza, but want to mix it up and squeeze in an extra veggie.  My hubby isn't a huge mushroom fan, as much as I try to make him, so I bought a small loaf of french bread and made him french bread pizzas instead.  However, he actually ended up liking this one!  If you love mushrooms like me, you will love this easy dish!

 

 

 

Portobello Mushroom Pizzas
idea via Pinterest via Healthy Canadian Mommy

4 large portobello mushroom caps, stems removed
pizza sauce
mozzarella cheese
pepperoni
cherry tomatoes
other toppings of choice

preheat oven to 400
wash mushrooms & place on a baking sheet
add sauce, cheese, then toppings
bake 15-20 minutes or until cheese is melted

Cajun Chicken Tortellini Bake

This bake is so so good!  Its creamy, sweet and a tiny bit spicy, and really flavorful.  This is a great dish to freeze, but I would suggest under cooking the tortellini a little bit if you are going to do that, because mine got a bit mushy. 

 

Cajun Chicken Tortellini Bake
via Duchess of Fork

 

1 bag frozen cheese tortellini

1 tablespoon olive oil

1/2 cup onion diced

1 small bell pepper diced

1 cup frozen corn

1-2 tablespoons cajun seasoning

1 1/2 cups sharp white cheddar cheese grated and divided

2 cups cooked chicken breast chopped

 

Preheat oven to 350 degrees. Spray four small ramekins or one large casserole dish with cooking spray and set aside.

Bring a large pot of water to a boil and cook tortellini about 1 minute shy of the package instructions.

While pasta boils, heat a large skillet over medium high heat. Add olive oil, then onions and bell peppers. Cook for 7-8 minutes, or until vegetables begin to soften. Add corn kernels and saute an additional 3 minutes. Sprinkle Cajun seasonings over vegetables, stirring to coat.

Drain pasta and toss with 1 cup of cheese and 2 cups of chicken in a large bowl. Add veggies and season with additional Cajun seasoning, salt and pepper, if desired. Stir well and divide pasta evenly among ramekins. Top with remaining cheese.

Bake for 10 minutes, or until cheese has melted. If you are using a large casserole dish, adjust baking time to 15-20 minutes.

Sausage Egg & Green Chile Casserole

This breakfast casserole is simply the best!  My mom made it for Thanksgiving last year and I have made it a few times since and have always gotten great reviews.  It not spicy at all, just flavorful and the cottage cheese makes it so creamy!  Make this for your next breakfast pitch-in or just for your family to cover breakfast all week!

 

Sausage, Egg, & Green Chile Casserole
via All Recipes

1/2 pound ground sausage

1 tablespoon butter

4 green onions, chopped

1/2 pound fresh mushrooms, sliced

10 eggs, beaten

1 (16 ounce) container low-fat cottage cheese

1 pound Monterey Jack cheese, shredded

2 (4 ounce) cans diced green chile peppers, drained

1 cup all-purpose flour

1 teaspoon baking powder

1/2 teaspoon salt

1/3 cup butter, melted

Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Drain, and set aside. Melt butter in skillet, and cook and stir the green onions and mushrooms until tender.

 

In a large bowl, mix the eggs, cottage cheese, Monterey Jack cheese, and chiles. Stir in the sausage, green onions, and mushrooms. Cover, and refrigerate overnight.

 

Preheat oven to 350 degrees F.  Lightly grease a 9x13 inch baking dish.

 

In a bowl, sift together the flour, baking powder, and salt. Blend in the melted butter. Stir the flour mixture into the egg mixture. Pour into the prepared baking dish.

 

Bake 40 to 50 minutes in the preheated oven, or until lightly brown. Let stand 10 minutes before serving.