Sauteed Vegetable Portobello Mushroom: (Serves 1)
1 large porotbello mushroom cap
2 tbls. oats (may need more depending on how large your cap is)
1 tbls. italian seasoning
1/2 cup spinach
1/3 cup cherry tomatoes
1/4 cup onion
1. Take the oats and seasonings and pulse them in a food processor to a nice bread crumb texture.
2. Whisk the egg in a separate dish
3. Dip the mushroom head into the egg and then dip into the oat mixture.
4. Place in a preheated oven at 400 degrees for 10 minutes
5. In the mean time halve the cherry tomatoes and dice the onion
6. Saute the vegetables
7. When the mushroom is done flip the cap over to place the vegetables into the mushroom
8. Broil the mushroom for a few minutes until the vegetables are browned
*could also add some cheese to this step
I served it with a side of fresh homemade guacamole and oven roasted sweet potatoes!
1 can of salmon
1/4 cup Ricotta Cheese
1/3 cup mushrooms
1/2 cup spinach
2 tbls. diced onions
1/4 cup zucchini
1 whole wheat wrap
1. In on pain sautee all the veggies with a dash of olive oil- I'd suggest adding the spinach last because it doesn't take long to wilt spinach
2. In another pan warm the wrap
3. Spread the Ricotta cheese on one half of the quesadilla
4. Add the salmon to the Ricotta cheese- don't forget to drain the salmon
5. Once the vegetables are done add them to the quesadilla
6. Flip the one side over so you have a half circle wrap
7. Let warm a little while longer in the pan
8. Quarter and enjoy!!
For those of you that don't know, I am now living in a house at school so meal preparation is all on me! My new adventure in healthy eating is finding quick, simple, healthy meals! I invite you on this new journey with me as another school year approaches us. If you have any recipe ideas or meals you'd like made healthier and simpler, please comment below and I will gladly take on the challenge!
Happy Labor Day weekend everyone!!
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What is your favorite quesadilla recipe?