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.

Lettuce Wraps

We have been loving these lettuce wraps, I swear I've made them at least 4 times over the past two months probably.  The recipe comes from my friend Heather, who made them for one of our freezer meal swaps.  I love how versatile they are, you can throw in whatever veggies you have, use the type of meat you prefer, and drizzle them which fun sauces!  I will sometimes make rice to serve with them as well (in the picture below).  So delicious!

 

Lettuce Wraps
via Weelicious

1/4 cup low sodium soy sauce

2 tablespoons honey

2 tablespoons cilantro, minced

1 tablespoon oil

1 small onion, diced

1 bell pepper, red, orange or yellow

1/2 cup diced carrots

1/2 cup edamame

1 garlic clove, minced

1 teaspoon ginger, minced

1 pound ground chicken or turkey

1/4 teaspoon salt

8 bibb or iceberg lettuce “cups

Optional Sauce: soy sauce, teriyaki, sweet chili sauce, siracha! 

 

 

Combine soy sauce, honey, and cilantro in a bowl and set aside.

 

Using a large saute pan, cook the onion in 1 tbsp of oil over medium heat for 2 minutes.

 

Add the bell pepper and cook an additional 2 minutes.

 

Add the garlic and ginger and cook for 1 minute then add the chicken or turkey to the pan and saute for an additional 7 minutes or until cooked through.

 

Stir in the soy sauce mixture, salt and cook for 2 minute or until juices evaporate.

 

Serve in lettuce cups (to eat then just roll the lettuce around the stir fried chicken and eat them like a burrito).

Basic Yellow Crumb Muffins (Apple Version!)

This is a great basic yellow muffin recipe that you can add whatever mix-ins you feel like!  They are moist and the crumb topping is awesome!

 

 

Classic Yellow Muffins, yields 1 dozen

via Kathleen (a work friend)

1 1/4 c flour

2 tsp baking powder

1/8 tsp salt

3 tbsp milk

1/2 tsp vanilla

10 tbsp unsalted butter, room temp

3/4 c sugar

2 eggs

Pre heat oven to 350. Use muffin liners or spray muffin tin.

Sift together dry ingredients. In separate bowl, beat butter & sugar together, then beat in eggs, milk, and vanilla. Fold wet and dry ingredients together until just mixed, may be lumpy.

Optional flavors:

add 1/2 cup fresh or frozen blueberries

add 1/8 cup brown sugar mixed w/ 1 tsp cinnamon (sprinkle over batter then fold in two or three times)

add 1/2 cup chocolate chips

add 1/2 cup diced apples plus 1/2 tsp cinnamon

Streussel Topping

1/2 cup flour

1/2 cup sugar

4 tbsp butter

Mix dry ingredients. Cut in butter until sandy. Pat onto muffins before baking.

Bake for 20-25 minutes until lightly browned.

 

 

Beef and Broccoli

Me and Corey have been on quite the "asian food" kick lately.  I feel like I'm back in my pregnancy craving days (not pregnant, don't worry).  We've pretty much been rotating this recipe with pad thai and lettuce wraps (that I have yet to share) for weeks on end...ahhh-mazing.  Can't get enough.  I can't stress how incredibly easy this recipe is, and the flavor is so so good.

 

 

Beef and Broccoli

via Rainy Day Gal

 

Marinade:

1/2 tsp baking soda
1 tsp sugar
1 tbsp cornstarch
1 tbsp low-sodium soy sauce
1 tbsp water
2 tbsp vegetable oil
1 1/2 lbs flank steak, sliced into thin strips
Remaining Ingredients:
1/2 c low-sodium soy sauce
2 tbsp brown sugar
4 cloves garlic, minced
2 tbsp flour
1 tbsp sherry (didn't have so I left it out)
3 tbsp vegetable oil
2 heads broccoli, crowns only

Whisk together the marinade ingredients: baking soda, sugar, cornstarch, soy sauce, water, and vegetable oil in a large bowl. Toss the steak with the marinade to coat. Cover and refrigerate at least 1 hour, then proceed below.

In a small bowl, stir together the soy sauce, brown sugar, garlic, flour and sherry until smooth. Set aside.

In a large wok or saute pan, heat 2 tablespoons of the vegetable oil over high heat until shimmering. Add broccoli and saute 3 minutes, stirring often. Transfer broccoli to a plate.

Reduce heat to medium-high. Carefully add the remaining tablespoon of oil to the hot pan. Add the marinated meat and half of the sauce mixture and saute for 3-4 minutes, stirring often, until the meat is cooked through and no longer pink. Stir in the broccoli and remaining sauce. Saute 1 minute more. Serve.

Coffee Cake

There. Are. No. Words.  Ok...maybe a few...make this so you can get away with eating desert for breakfast.  You will have no regrets.  Delicious.  The Pioneer Woman does it again!

 

 

Coffee Cake
via Pioneer Woman

For the cake:
1-1/2 stick Butter, Softened
2 cups Scant Sugar
3 cups Flour, Sifted
4 teaspoons Baking Powder
1 teaspoon Salt
1-1/4 cup Whole Milk
3 whole Egg Whites, Beaten Until Stiff

For the topping:
1-1/2 stick Butter, Softened
3/4 cups Flour
1-1/2 cup Brown Sugar
2 Tablespoons Cinnamon
1-1/2 cup Pecans, Chopped

Preheat oven to 350 degrees. Sift together flour, baking powder, and salt. Beat egg whites and set aside.

Cream butter and sugar. Add flour mixture and milk alternately until combined. Don't overbeat. Fold in beaten egg whites with a rubber spatula. Spread in a well-greased 9 x 13 baking pan. A cake pan with higher sides would be best.

In a separate bowl, combine topping ingredients with a pastry cutter (or in your mixer!) until crumbly. Sprinkle all over the top.

Bake for 40 to 45 minutes, or until no longer jiggly. Serve warm---delicious!

Just delicious.