Posts Tagged ‘30 day weight loss’

Enoki Miso Noodle Soup

It is quite beautiful sometimes just how simple some dishes can be like this Enoki Miso Noodle Soup.

Yields 2-4 servings

Ingredients

2 cups chicken stock
4 cups water
6 oz enoki mushrooms
3 cups kale, roughly chopped
1/4 cup miso paste
7 oz shirataki noodles, angel hair style

Directions

In a large pot bring stock and water to a boil. Separate enoki mushrooms by chopping off the base and washing well. Reduce heat to medium. Add mushrooms and chopped kale. In a separate bowl, mix miso paste with spoonfuls stock, until well dissolved. Add to pot.

Cook shirataki noodles per directions.

Serve hot and with freshly cracked pepper if desired.

Farro with Shiitake Mushrooms and Kale

Shiitake mushrooms paired with kale for its inherent earthiness and cooked with farro for a very rustic dish.

Yields 4 servings

Ingredients

1 cup chicken broth
2 cups green kale, finely chopped
2 cups cooked farro (1 cup uncooked)
1/4 tsp white pepper
1 cup Shiitake mushrooms, sliced
1 Tbsp unsalted butter
1/2 tsp rubbed sage
1 small sprig rosemary, dried

Directions

In a medium saucepan, bring chicken broth to a boil on medium high heat. Once boiling, add chopped kale and cook for approximately 4 minutes. Turn to medium low heat, add farro and white pepper. Cook for 10-15 minutes to the desired doneness of your kale.

Add butter and mushrooms. Stir until mushrooms are well coated in the butter and a creamy texture is achieved. Add rubbed sage and rosemary. Turn off heat and stir until herbs are well incorporated.

Serve and enjoy!

Mini Egg Muffins with Mushroom & Spinach

Make a quick breakfast bite for the week!

Prep time: 10 mins | Cook time: 15 mins | Total time: 25 mins

Serves: 8

Ingredients

6 large eggs
¼ cup 2% milk
salt and pepper to taste
2 Tablespoons butter, melted
3 large white mushrooms, sliced
2 cups baby spinach
¾ cup colby jack cheese, shredded

Directions

Whisk together eggs and milk until they are well combined. Season to taste with salt and pepper.

Melt butter in a large saute pan, and saute mushrooms until lightly browned. Place spinach in pan and saute until slightly wilted.

Spray a non-stick mini muffin pan well with cooking spray. Divide mushrooms and spinach equally between all 24 cups. Place approximately 1 teaspoon of shredded cheese on each muffin cup. Pour egg mixture in all muffin cups.

Bake at 325 for 15 – 20 minutes, or until eggs are set and cooked to your liking.

Spicy Garlic Portabella Burger

A burger made from portabella mushrooms, kale, tomatoes, and some whole wheat thin buns. Give this simple recipe a try yourself!

Yields 2 servings

Ingredients:

2 giant Portabella mushrooms
4 Tbsps smoked olive oil (can use regular but smoked gives a better taste)
4 Tbsps spicy garlic spread, divided (crush together garlic, cayenne, and lemon juice)
2 extra-large eggs
1 Tbsp garlic salt
1 Tbsp chopped parsley
1 Roma tomato, sliced
6-7 Tuscan kale leaves, folded
2 sets of buns

Directions

Preheat oven to 425°F.
Cleaned mushrooms and removed the stems carefully. Using a pastry brush, brush smoked olive oil on caps of the Portabellas. Flip cap over onto a greased, foil-wrapped baking sheet. Spread 1 Tbsp of garlic spread on each mushroom’s underside, leaving space in the middle. Crack an egg in middle.

Top with chopped parsley and garlic salt. Insert tray into oven for about 2-3 minutes, until you hear or see that the egg has started to fry. Flip over and cook for another 10-15 minutes so allow more water to escape from the portabella.

Spread remaining garlic spread onto buns. Top with kale and tomato.

Chicken Mushroom Wild Rice Skillet

If you like wild rice and mushrooms, you will love this dish. Whip it together for an easy weeknight meal.

Prep time: 10 mins | Cook time: 25 mins | Total time: 35 mins

Serves: 4-6

Ingredients

2 large chicken breasts, cut into chunks
salt and pepper to taste
4 tablespoons butter
½ cup chopped onion
3 cups sliced mushrooms
¼ teaspoon thyme
½ teaspoon onion powder
½ teaspoon garlic salt
⅛ teaspoon white pepper
½ cup cooking sherry
2.5 cups water
1 tablespoon chicken better than bouillon
1 cup uncooked wild rice, parboiled (measure before parboiling)
1 cup orzo, uncooked
1 pound asparagus, washed, stemmed, and chopped into pieces

Directions

Melt butter in a large nonstick skillet. Season chicken with salt and pepper. Quickly brown in pan, and then remove. Brown mushrooms and onion. Add chicken back into pan, and sprinkle everything with thyme, onion powder, garlic salt, and white pepper.

Add cooking sherry, water, better than bouillon, parboiled wild rice, and uncooked orzo. Simmer gently over low to medium-low heat, stirring frequently, for 6-8 minutes, or until orzo becomes tender.

About 3-5 minutes before the orzo is done, add chopped asparagus on top of skillet, cover, and let steam in skillet for remainder of cooking time.

Mushroom & Kale Omelet

This Mushroom & Kale Omelet does not taste like diet food, it is filling and delicious, and looks more like a cheat than a treat.

Prep Time: 8 minutes | Cook Time: 10 minutes | Total Time: 18 minutes

Serving Size: 1 Omelet

Ingredients

1 tablespoon extra virgin olive oil
1/4 cup chopped yellow onions
4 medium white button mushrooms, sliced
1/3 cup chopped kale
1/3 cup chopped spinach
1/8 small yellow bell pepper, diced
1-2 cloves garlic, minced
2 large eggs
2 tablespoons unsweetened almond milk
1 tablespoon sharp cheddar cheese
1 tablespoons salsa (optional)
1 tablespoon nonfat Greek yogurt (optional)

Directions:

Begin by adding olive oil in a medium skillet and heating over medium. Add chopped veggies and saute until soft and fragrant.

In a separate skillet that’s been sprayed with non-stick canola, heat the egg and milk combined. Once partially heated, add the sauteed veggie and sharp cheese. Once cooked, carefully fold one half over the other, then flip to cook both sides.

Serve with salsa and Greek yogurt (in place of sour cream) and enjoy!

Mushroom Pot Pie

These were really easy, really filling and delicious. They would be perfect to put together as a vegetarian option for meatless Monday, or you could toss in some ground beef or steak as well.

Ingredients

Filling:
3 tablespoons salted butter
3 cups chopped mushrooms
½ cup diced onions
3 cups frozen hashbrowns
1 cup frozen peas and carrots
½ cup dry marsala wine
1 cup water
1 tablespoon vegetable Better Than Bouillon
½ tsp Worchestershire Sauce
¼ teaspoon ground thyme
⅛ teaspoon ground pepper
¼ teaspoon salt

Topping:
¾ cup all-purpose flour
½ teaspoon salt
1 teaspoon baking powder
¼ teaspoon baking soda
2 tablespoons butter
1 tablespoon chopped green onions
¼ teaspoon dried basil
½ beaten egg
¼ cup + 2 Tablespoons 2% milk
6 tablespoons SACO buttermilk powder
(or use all buttermilk instead of milk, and no powder)

Direction

Preheat oven to 400 degrees.

Melt 3 TBSP butter in a medium saute pan. Add onions, and cook over medium heat for 3 minutes, stirring frequently. Add mushrooms, and cook over medium heat for 5 minutes, or until lightly browned. Add potatoes, and cook stirring frequently, for an additional 4-5 minutes. Create a hole in the center of the mixture, and add the frozen peas and carrots, and the marsala, water, worchestershire, and vegetable base. Stir, and cook over medium-low heat until the sauce has thickened slightly. If necessary, you can add a small amount of flour/water slurry to tighten it up. I didn’t need this. Add seasonings, stir, and set aside.

Prepare your biscuit topping by mixing the flour, baking soda, baking powder, buttermilk powder, and salt in a bowl. Mix in the butter by hand, until the mixture is slightly crumbly. Stir in green onions and basil. Gently mix in the beaten egg and milk. Scoop biscuit mixture out onto a floured surface and knead a few times. Divide dough into 4 equal parts, and taking one part form a small circle that fits on top of your ramekin. Repeat with remaining 3 dough portions.

Prepare ramekins by spraying with cooking spray. Spoon ¼ of the mushroom mixture into ramekin, and place biscuit disc on top, making sure not to have any overhang. Repeat with remaining mixture and dough. Bake at 400 degrees for 10-15 minutes, or until the biscuits are puffed up and lightly golden brown.

Veggie Egg White Cups

Healthy Way to Start Your Day!

Prep time: 10 mins | Cook time: 16 mins | Serves: 2

Ingredients

Egg Whites
1/4 cup mushrooms
1/4 cup red pepper
1/4 cup red onion
1/4 cup spinach
1/4 cup Low Fat Cheese (optional)

Directions

Preheat oven to 400 degrees.

Dice vegetables and set aside.

Pour egg whites into muffin tins (I use silicone muffin cups). Fill ¼ of the way. Add a small amount of veggies. Add cheese (optional). Pour more egg whites but leave enough room to top with a sprinkle of more veggies.

Bake for 12-16 minutes or until firm. Allow to cool for 5 minutes and serve.

Sausage And Cheese Stuffed Mushrooms

Deliciously addictive Sausage and Cheese Stuffed Mushrooms.

Prep time: 10 mins | Cook time: 20 mins | Serves: 6

Ingredients

1 package mild Sausage (low fat if possible)
1 package of large fresh mushrooms
2 Stalks of celery
¼ cup diced onions
3 garlic cloves, minced
½ cup dry bread crumbs
1 (8 ounce) package of fat-free cream cheese, softened
1 tablespoon lemon juice
¼ cup grated low-fat cheese

Directions

In a skillet, cook and crumble sausage over medium heat until no longer pink and lightly browned; drain.

Clean mushrooms, remove stems, dice and set aside. Arrange mushroom caps on foil-lined baking sheets.

In a bowl, combine cooked sausage, bread crumbs, cream cheese, garlic, onions, mushroom stems and lemon juice. Stir until blended.

Carefully spoon sausage mixture into mushroom caps. Sprinkle with cheese. Bake, uncovered, at 400 F or until mushrooms are tender and lightly browned, approximately 20 minutes.

Mushroom, Egg & Kale Breakfast Muffins

A healthy muffin to bake ahead of time and heat up on the go!

Prep Time: 10 minutes | Cook Time: 20 minutes | Yield: Recipe makes 4 Muffins

Ingredients

1 teaspoon extra virgin olive oil
2 cloves garlic, minced
1/4 cup kale, chopped
4 cherry tomatoes, quartered
3 white button mushrooms, sliced
3 large eggs
1 tablespoon unsweetened almond milk
1/2 teaspoon dried basil
salt and pepper, to taste
2 tablespoons sharp cheddar cheese

Directions

Preheating oven to 350 degrees.

Spray muffin pan with Olive oil.

In a large bowl combine garlic, kale, tomatoes, and mushrooms.

In a separate bowl combine eggs, almond milk, salt and pepper and basil. Whisk until well combined, then add to vegetables and stir together until mixed well.

Split mixture between four muffin spaces (they puff up quite a bit while cooking). Sprinkle the cheese over the tops just before baking for 20 minutes. Remove from oven and let cool.

Once they puff back down, you can remove them and place on a cooling rack or serve.

Artichoke and Quinoa Stuffed Mushrooms

Filled with protein rich quinoa, artichoke hearts, kale and cheese, these stuffed mushrooms are filling and nutritious as an appetizer, snack or lunch.

Prep Time: 20 min | Cook Time: 45 min | Servings: 5 | Serving Size: 2 mushrooms

Ingredients

1 cup artichoke hearts, pickled, drained & finely chopped
1 cup kale, finely chopped
1/2 cup quinoa, cooked
1/2 cup mozzarella cheese, shredded
1/4 cup Parmesan cheese, grated
1/4 tsp salt
1/8 tsp black pepper, ground
10 large mushrooms
2 lemon, wedges

Directions

Preheat oven or toaster oven to 385ºF.

In a medium-sized bowl combine artichoke hearts, kale, quinoa, mozzarella cheese, Parmesan cheese, 1/4 tsp salt and 1/8 tsp black pepper.

Remove the stems and scrape out the gills from mushrooms. Place mushrooms on a baking sheet and generously stuff with the artichoke filling.

Bake until cheese is browned, approximately 45 minutes. Serve with lemon wedges.

Pork Tenderloin with Crimini Mushrooms and Port Sauce

Pork tenderloin is tender, lean and very quick to prepare. In this recipe it is roasted and served with a dreamy mushroom and port sauce.

Ingredients

1 lb pork tenderloin
1/2 tsp salt
1/4 tsp black pepper, ground
1 lb crimini mushrooms
2 tsp extra-virgin olive oil
2 garlic cloves, minced
1 tsp all-purpose flour, optional
1/4 cup vegetable stock
1/4 cup port wine
1 TBS Worcestershire sauce
1 tsp soy sauce
1 tsp thyme, fresh

Directions

Preheat oven to 425ºF.

Wash and pat dry pork tenderloin.Season all over with 1/4 tsp salt and 1/8 tsp black pepper.

Transfer pork to a roasting pan and cook until a meat thermometer inserted into the center of the roast reaches an internal temperature of 140º-145ºF, about 30-40 minutes.

During the last 20 minutes of cooking, prepare the port and mushroom sauce. Using a paper towel, wipe clean and slice crimini mushrooms. In a heavy skillet over moderately high heat add 2 tsp extra-virgin olive oil, sautée the mushrooms until the just start to soften. Add garlic, 1/4 tsp salt, 1/8 tsp black pepper, ground. Cook for 1-2 minutes then stir in all-purpose flour, vegetable stock, port wine, Worcestershire sauce, soy sauce.

Cook until sauce starts to thicken, about 5 minutes, then remove from heat and add fresh thyme.

When pork tenderloin is done cooking, place on serving platter and tent with foil for 5 minutes.

Remove foil and drizzle mushroom sauce over the roast and serve.