Sometimes you just want something and gooey, but you also want to watch your waistline. Lucky – this meal does both! It’s also a quick one, so if you just need to whip something together quickly, this is the way to go.
(Inspiration found here)
Portobello mushroom caps (the big ones)1-2 cans of tuna fish
1 tbsp of mayonnaise
Cheese of your choice, sliced
1. Preheat your toaster oven OR regular oven to Broil.
2. Scoop out the insides of the mushroom caps. You can use a spoon to scoop out all the gills.
3. Glaze the mushroom caps with olive oil.
4. Place the mushroom caps in your oven for a few minutes (while you prepare the tuna salad). This will strengthen the caps and cause them to break less easily.
4. Create your tuna salad. Drain the tuna cans and mix the tuna meat with the mayonnaise until at desired consistency. The more mixed, the better for this recipe.
5. Pull the caps out of the oven for a moment. Pile the tuna salad onto the mushroom caps.
6. Place some cheese slices on top of the tuna.
7. Pop them back in the broiler for 2-3 minutes, or until cheese melts. You don’t want to cook it too long for food safety.
8. Serve and enjoy!
These mushrooms were a little on the small side because we’re out of season. If you can get the big mushroom caps, those work best for this recipe. Either way, it’s a healthy alternative to a favorite.
Sometimes you just need an old classic for some comfort food. This Alfredo sauce is light and fluffy (and all natural) so you don’t have to sacrifice taste for moderately healthy eating. You can also make this one vegetarian if you leave out the chicken, no problem.
Chicken and Broccoli Alfredo
(Inspiration found here)
- 1 package pre-cooked chicken strips
- 1 cup fresh chopped broccoli (or frozen broccoli, if you don’t have fresh)
- 1 stick butter
- 2 cups heavy cream
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/2 tsp minced garlic
- 1/2 cup grated Parmesan cheese
- Pasta of your choice
Make the sauce first because it takes the longest.
1. Melt the butter in a saucepan.
2. Add the minced garlic, heavy cream, garlic powder, and pepper.
3. Bring the sauce to a boil and then simmer, uncovered, until it thickens and reduces. This takes about 10-15 minutes. Keep stirring regularly to keep the liquid from bubbling over. Once thick, mix in the Parmesan cheese and melt into the sauce.
4. Boil a pot of water and cook pasta. Drain and set aside.
5. Chop broccoli florets into bite size pieces.
6. In a pan, heat the chicken strips with a dash of olive oil or cooking spray
7. Add the broccoli and saute until browned.
8. Mix the chicken and broccoli and the sauce into the pasta pot. Mix thoroughly. Garnish on a plate with some extra Parmesan on top. Serve with some garlic bread and enjoy!
A family favorite. I used gluten free brown rice penne for this dish and it worked great. You can use any sort of pasta that you see fit. The sauce is creamy without being too heavy, and this recipe made plenty for leftovers.