Rosemary Sweet Mustard Mushroom

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Rosemary Sweet Mustard Mushroom

Lately, I have been very busy. That make me realize that there are many people who are like me that don’t have much time to make snacks or decent meals. Because of this, I have decided to create a few easy snacks and meals recipes that only uses a few ingredients. I hope this tasty recipe of rosemary, sweet mustard mushroom works for you! Quick Fab Fact: Rosemary is not only fragrant it’s believed to improve memory as well!
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Easy recipe: Serves 4
 8 oz large white button mushrooms, halves (or substitute for your favorite mushroom)
 1 tsp rosemary leaves (use more if you prefer)
 4 to 5 tbsp spicy sweet mustard (I use the Trader Joe’s brand)
 1 tbsp olive oil (add more if you prefer)
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Cooking instructions
 Preheat oven to 375°F
 Mix all the above ingredients (mushrooms, rosemary leaves, mustard and olive oil) in a bowl
 Scoop the mixture onto a cookie sheet in a single layer
Bake for about 20 minutes. Remove and serve as snack or side dish
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Calories: about 85 per serving
Enjoy the delicious taste of baked mushrooms coated in rosemary, sweet mustard and olive oil!

 

Tomato, Turkey and Mushroom Fried Rice

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Tomato, Turkey and Mushroom Fried Rice

I love fried rice, especially stir fried with sun dried tomato, turkey and mushroomIt’s my comfort food and have to have it at least once a month or more. Thank goodness for healthy brown rice, which is a great substitute for white rice!

Easy recipe: Serves 4
 1 cup uncooked brown rice, cook according to package directions (let it cool before using for stir fry) 
 1/2 onion, diced
 1/3 cup sun dried tomatoes
 8 oz ground turkey
 1 cup white button mushrooms, sliced (add more if you like mushrooms)
 6 cups organic spinach
 2 egg whites (or replaced with one egg), whisked
 2 tbsp soy sauce
 1 tsp sesame oil
 Olive or coconut oil spray
 Salt to taste
tip: overnight cooked rice tastes even better in stir fry 
 
Cooking directions
Spray cooking oil in a cooking pan over medium-high heat. Add onion and stir fry for about 1 minute
 Add mushrooms and stir fry for about 4 minutes (add a little water if mixture is too dry)
 Add ground turkey and stir fry until meat is cooked
 Add sun dried tomatoes, spinach, soy sauce, sesame oil, salt, brown rice and egg
 Stir fry everything together until eggs are cooked. By this time spinach will have wilted
 Remove and serve

Calories: about 305 per serving
Enjoy the Fablicious taste of sun dried tomato turkey mushroom fried rice!

Stuffed Bell Pepper with Egg Mushroom and Tomato

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 Stuffed Bell Pepper with Egg Mushroom and Tomato

Wake up in the morning to a delicious stuffed bell pepper with egg white, mushroom and tomato! Bell pepper is a great ingredient to use if you want to eat healthy. It’s low in calories, high in taste and filling too. Egg is a smart choice as it keep you fuller longer. Have fun by adding your favorite ingredients instead. I love mine with tomato, mushroom and top with salsa.

Easy recipe: Serves 2
 2 large bell peppers (any color), cut half length wise, core and seeds removed
 4 egg whites, whisked
 4 white button mushrooms, sliced
 6 grape tomatoes, quartered (or regular size tomatoes, diced)
 4 tbsp grated parmesan cheese
 8 tbsp salsa or pico de gallo
 2 tbsp cilantro, roughly chopped
 Salt to taste
 Olive or coconut oil spray

Cooking instructions
Preheat oven to 375°F
 Place bell peppers on a baking tray and spray oil on both sides of peppers. Bake for 15 minutes with peppers inside face down.
 Remove baking tray and turn peppers inside face up.
 Add 1 tbsp of salsa or pico de gallo and 1 tbsp parmesan cheese to each half of pepper.
 Then layered with 1 mushroom and 1 1/2 grape tomatoes
 Stir cilantro to whisked egg whites and then pour mixture onto each pepper. Add salt if desired
 Bake stuffed peppers for another 25 minutes or until eggs are cooked
 Remove and serve with salsa or pico de gallo

Calories: about 135 per serving
Enjoy the delicious yet filling stuffed bell pepper with egg white, mushroom and tomato recipe!