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.
One of my favorite ways to find recipes is to peruse cookbooks for inspiration. My mom gave me one of her favorite cookbooks when I was home last – “From Noodles to Strudels”, the official cookbook of the Beverly Hills Hadassah from 1972.
“Cherished recipes contributed by women who care” – how awesome is that. The best part of community cookbooks like this are that the recipes are straightforward and to the point. The recipes are easy to follow and were clearly designed with love.
This recipe is one that Mom used to make on special occasions and I’ve come to associate with a special meal. It’s really easy but oh-so-delicious.
1 lb chicken breasts [In this case, I used 2 decent sized pieces]1 16-oz can of cranberry sauce with the whole berries
1/2 cup French dressing
1 packet onion soup mix
1. Preheat oven to 375 degrees.
2. Put chicken breasts into a foil lined baking dish.
3. Mix together the cranberry sauce, French dressing, and onion soup mix in a mixing bowl. Pour mixture on top of chicken breasts, covering all pieces.
4. Bake for 35 minutes or until chicken is cooked through.
5. Serve and Enjoy!
Perfection. The berries add a nice counterbalance to the tangy flavor of the dressing. This is a great, simple but lavish recipe for any dinner that you’d like to make a little bit special.
This recipe has always been one of my favorites. Enjoy it in good health! (as my grandmother used to say :))
The original post where I found this recipe called it ‘man-pleasing chicken’, and I don’t disagree! This was a quick chicken meal that didn’t take too much effort but makes you look like a rockstar. The sauce is tangy and sweet at the same time. Both of us were licking our plates by the end.
(Inspiration found here)
- 1 lb chicken breasts [I used thin sliced chicken tenders in this recipe and the original calls for thighs. Any cut of chicken that you prefer will work]
- 1/2 cup dijon mustard
- 1/4 cup maple syrup
- 1 tablespoon rice vinegar
- Salt and pepper
- Rosemary (as garnish)
1. Preheat oven to 450ºF.
2. Mix together 1/2 cup of dijon mustard, 1/4 cup of maple syrup, and 1 tablespoon of rice wine vinegar into a bowl.
3. Put chicken pieces into a foil-lined baking dish. Salt and pepper the chicken, then pour the sauce over until chicken is completely covered. Put the chicken in the oven on the top rack.
4. Bake for about 40 minutes or until most of the liquid has burned off or caramelized.
5. Sprinkle some rosemary, serve with some veggies and potatoes and ENJOY!
Winner winner chicken dinner! This one was a bigger hit than I’ve seen in a long time. Very savory sauce and quick time to make – call it a win-win in my book!
If you wanted to use chicken with a skin to make the sauce crust a little more, that would add to this recipe as well, but this cut of chicken was just delightful and easy to do.
What’s better than some warm comfort food on a frigid day? Also, this one provides for plenty of leftovers so you’ll get a few meals out of it. A classic favorite.
– 12 oz penne or ziti pasta [I used gluten free pasta for this, but regular wheat pasta would work]
– 1 28 oz can crushed tomatoes
– 1 cup mozzarella cheese, shredded
– 2 tsp olive oil
– 4 medium garlic cloves, minced [I used the magical pre minced garlic]
– 1/4 cup yellow onions, finely chopped
– 2 tsp Italian Seasoning
– salt and pepper to taste
This stuff is the BEST! Definitely snag some for any Italian inspired meals you’re making.
1. Preheat oven to 350°F. Cook pasta according to package directions; drain and set aside. Chop your onion.
2. Heat oil in a medium saucepan over medium heat; add onions, garlic, and 1 tsp Italian Seasoning and sauté 2 minutes.
3. Add tomatoes and bring mixture to a boil; reduce heat and simmer for 5 minutes.
4. Stir sauce into pasta and mix well.
5. In a casserole dish, create a think layer of pasta on the bottom of the dish. Next, sprinkle a layer of cheese. Then the rest of the pasta. Then the rest of the cheese. Top off with a little Italian Seasoning for good measure.
6. Bake until cheese is golden and bubbly, about 20 minutes.
7. Scoop and enjoy!
Perfect for some ol’ fashioned warm up food. This one is quick during the week if you get out of work on time! Also, Jacob suggests that if you add salt and pepper while you’re simmering the sauce, it will bring out the flavor. Add some Parmesan at the end for a little extra flavor!