Breakfasts: Oatmeal/cheese grits, Juice, Yogurt w/granola & fruit, Omelets, Jam filled almond muffins
Lunches: Leftovers, BBQ tofu pizza, Soup w/grilled cheese, Bean burritos, Pizza rolls, Turkey sandwiches
Crock pot brown and maple sugar pork tenderloin w/sweet potatoes & roasted cauliflower
Veggie and tofu stir fry over jasmine rice
Fontal polenta with mushroom saute w/salad & green beans
Cheese ravioli w/marinara sauce
It should be good! I'm linking up to Menu Plan Monday at I'm an Organizing Junkie.
Last week didn't go completely according to plan, so there's only one recipe for me to review right now.
Southwestern Broccoli Quiche: For a quiche, this wasn't too bad. We both had seconds, but we didn't touch the leftovers. I may make it again, but not too soon as this was the third quiche I've ever made and Pat's response was that it's three times more quiche than he's ever had in his life. It seems I may need to find other meatless alternatives. . .sigh.
Last week I got the chance to test out a new recipe. It was something I was kinda craving, but couldn't find just the right recipe for it, so I made it up myself. I'm calling it Jalapeno Popper Stuffed Mushrooms (there's a complete list of ingredients and instructions at the bottom)
Gather ingredients and preheat oven to 350 degree (somehow there's no olive oil in this picture)
Remove stems and gills from the inside of the mushrooms
Chop these into smaller bits
Combine these innards with some chopped jalapenos and minced garlic
Mix cream cheese, green onions, 1 cup of grated cheese, bacon bits, and panko
Cover a baking sheet with aluminum foil and spray with olive oil. Place mushrooms empty side down on baking sheet and spray tops with olive oil (or lightly coat using olive oil and a paper towel.) Bake for 5 minutes.
Meanwhile, add your fat (oil, bacon grease, etc.) to a pan and heat it on Medium. Then add your chopped mushrooms, jalapenos, and garlic. Cook these until there's little to no liquid (about 5 minutes).
Remove mushroom caps from oven and let cool while you stir together the jalapeno mix and sour cream mix until well combined.
Stuff the mushrooms with the mixture and top each mushroom with 1 Tbs of cheese. Bake for 10-15 minutes (until sides of mushrooms start sagging/flattening)
They're not the prettiest things in the world, but they were tasty!
Here's the whole list of instructions for easier viewing.
Jalapeno Popper Stuffed Mushrooms
Olive oil or non-stick spray
1 Tbs fat of your choice (coconut oil, olive oil, bacon grease, etc)
4 large portobello mushroom caps
1-2 Jalapenos (depending on your spicy preference), diced small
3 Cloves of garlic, minced
1/4 cup Green onions, sliced
4oz Cream Cheese, softened
1/3 cup Bacon bits (or crumbled bacon)
1 1/4 cup cheese, divided (I used both cheddar and monterey jack, but whatever you like is fine)
1/4 cup Panko bread crumbs
salt and pepper to taste
- Preheat oven to 350 degrees
- Chop/mince veggies
- Remove mushroom stems and gills with a spoon and chop
- Spray baking sheet with olive oil
- Place mushrooms on baking sheet, tops up. Spray tops of mushrooms with olive oil (or coat with oil using a paper towel) and sprinkle with salt and pepper
- Bake mushrooms for 5 minutes, then remove and let cool
- Mix sour cream, green onions, 1 cup of cheese, bacon bits, and panko in a bowl.
- Heat fat on medium in a pan. Add jalapenos, mushroom innards, and garlic and cook for about 5 minutes (until liquid cooks down)
- Add jalapeno mixture to sour cream mixture and stir until well combined. Add salt and pepper to taste.
- Stuff mushrooms with the mixture and top with the remaining cheese
- Bake in oven for 10-15 minutes
I hope you enjoy them as much as we did!