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!

 

Mini Sweet Peppers Turkey and Cheese Snack

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Sweet Peppers Turkey Snack

This low calories super snack of stuffed mini sweet peppers turkey and cheese packs a big bang of flavor. Perfect for snacking! This delicious sweet peppers with turkey and feta cheese recipe is a Fab and fun munchie party food too! Look for the multi color mini sweet peppers if you prefer to brighten up this snack. Try our easy to make sweet peppers turkey and cheese snack!

Easy recipe: Serves 4
 12 mini sweet peppers, cut length wise into half, core and seeds removed
 8 oz ground turkey
 4 tbsp cilantro, roughly chopped
 6 tbsp fat free feta cheese
 Olive or coconut oil spray
 Pinch of salt (optional)

Cooking instruction
 Preheat oven to 400°F
 Place mini sweet peppers on a baking tray and spray oil on both sides of sweet peppers
 Mix ground turkey with chopped cilantro and pinch of salt if desired. Spoon a small amount of mixture onto sweet peppers
 Bake stuffed sweet peppers for 15 to 20 minutes, or until ground turkey is cooked (I like mine at 15 minutes, so that the sweet peppers is half tender and half crunchy)
 Top with feta cheese and serve

Calories: 125 per serving
Enjoy the yummy taste of mini sweet peppers stuffed with turkey and feta cheese snack!

 

Lemon Seafood Pasta

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Lemon Seafood Pasta

Frutti di Mare
This is my version of “Fruit of the Sea”. In addition to a great catch of seafood I add a touch of real fruit with a splash of fresh lemon and a pinch of zest. This bright and fresh pasta is a savory Summer dish, or better yet the perfect pasta for any season! Surfs up, so enjoy!

Easy recipe: Serves 4
8 oz whole grain pasta, cook according to package instructions al dente in salted water!
(or gluten free pasta) Save a cup or so of the cooking water after pasta is strained
3 cloves garlic, minced
2 tbsp olive oil
2 lemons, juiced and zested
12 oz asparagus, snap off and discard ends. Cut each asparagus into 3 equal pieces (tip: adding more vegetables and less pasta can reduce your calorie intake)
2 to 3 cups seafood blend, thawed (Trader Joe’s offers frozen seafood blend of shrimp, calamari and scallops)
4 tbsp grated parmesan cheese (more or less if desired)
Salt to taste (pepper if desired)

Cooking directions
Add olive oil in a cooking pan over medium heat. Add garlic and cook for 1 minute or until garlic turns light brown and fragrant, but not too dark.
 Add asparagus and stir fry for about 4 minutes until almost tender. Add a little of the pasta water if mixture is a little too dry
 Add seafood and stir fry until cooked, about 5 minutes or so
 Turn heat off and toss in the cooked and strained pasta, add *half of the lemon juice and pinch or two of zest (only a little as too much can be bitter) *Add half of the lemon juice first to see if that is enough for your taste before adding the rest. If you do not have a zest-tool, the coarse part of a grater will work, but be careful to not grate the white bitter (pith) part of the lemon that is closest to the fruit. Only zest the yellow peel of the lemon.
 Salt and pepper to taste
 Optional parmesan cheese

Calories: about 347 per serving
Enjoy this delicious dish of lemon seafood pasta!

Spicy Garlic Edamame

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Spicy Garlic Edamame

One of our Fabsters, Angela sent me a recipe from The Food Network website. The visual of edamame coated with chili flakes, garlic and olive oil looked so good that I simply had to make it. It taste as Fablicious as it looked! Thanks Angela for sharing!

Easy recipes: Serves 3
 1 lb frozen edamame in the pods
 1 1/2 tbsp minced garlic
 1/2 tsp chili flakes
 1 tsp freshly squeezed lime (more if you prefer)
 1 tbsp olive oil
 Salt to taste

Cooking instructions
Cook edamame in salted boiling water for 5 minutes (or according to package directions)
 Add oil in cooking pan over medium heat. Add garlic and stir-fry for about 1 minute and then add chili flakes. Continue cooking for another 1 to 2 minutes until garlic turns light brown and fragrant.
 Stir in lime juice, salt and drained edamame with heat on.
Once edamame is coated, remove and serve. This recipe can be served warm or cold


Calories: 175 per serving

Mango Avocado Cucumber

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Mango Avocado Cucumber

You may end up craving this fresh snack, so be prepared for a Mango Avocado Cucumber-Attack! One of my favorite fruits is mango. I love the taste of mix mango and cucumber. Together the combination of mango, avocado, cucumber and cilantro creates different tastes and textures, sweet and soft and crisp and crunchy!

This simple mango avocado cucumber recipe requires no cooking. It’s a winner for me and I hope it is for you too.

Easy recipe: Serves 3
 1 medium avocado, mashed
 1 mango, diced
 1/2 a cucumber, diced (skin removed if you prefer)
 1/2 medium onion, diced (or shallots)
 2 tbsp cilantro, roughly chopped
 1/2 to 1 tsp chili flakes (skip this if you prefer non spicy)
 1 tbsp balsamic vinegar
 1 tsp extra virgin olive oil
 1 tbsp of lime juice
 2 limes, cut into 4 wedges each (optional)
 3 pieces whole grain flatbread, about 6” diameter, cut into 4 pieces each (Trader Joe’s offers 100% whole wheat middle eastern flatbread)
 Salt and to taste (optional)

Preparation instructions
Mix mango, cucumber, cilantro, chili flakes and lime juice in a bowl.
Add salt to taste.
 Spread each cut flatbread with avocado and top with mixture.
Squeeze with a wedge of lime and enjoy!

Calories: about 305 per serving

Chili Lime Shrimp Tomato Mango Salsa Taco

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Chili Lime Shrimp Tomato Mango Salsa Taco
This FAB taco is made with shrimp, mango, and avacodo with a big baja fresh flavor of lime. This taco practically sings with a spicy chili tomato salsa. Surf’s up, so hang ten and enjoy! Skip the chilis if you just want to get your feet wet, and savor the flavors!

Easy recipe: Serves 4
 1 mango, diced
 1 cup grape tomatoes, diced (or 2 tomatoes, diced)
 2 tbsp cilantro, roughly chopped
 1/2 onion, diced
 2 jalapenos, core and seeds removed, diced (skip this if you prefer non spicy)
 5 tbsp lime juice
 1 avocado, sliced
 12 oz shrimps, peeled and deveined
 1 tbsp minced garlic
 2 cups shredded red cabbage
 1 tsp chili flakes (skip this if you prefer non spicy)
 4 whole grain tortillas, about 7.5″ in diameter (or your favorite tortillas)
 Salt to taste Olive or coconut oil spray
Tip: To save a step, you can replace the first 5 ingredients with store bought fresh salsa

Cooking instructions
 Mix the first 5 ingredients (mango, grape tomatoes, cilantro, onion and jalapeno) and 2 tbsp of lime juice in a bowl to make salsa
 Add pinch of salt. Taste and see if you need more lime juice
 Spray a cooking pan with oil and turn heat to medium. Add garlic and cook for 1 minute
 Add chili flakes to garlic and stir fry for another minute. Then add shrimps, 2 tbsp of lime juice and pinch of salt
 Cook shrimps until they turn pink. It usually takes between 4 to 5 minutes or more pending on the size of shrimps
 Heat tortilla per package instructions (or microwave tortilla for 25 seconds)
 Spread a layer of red cabbage on each tortilla. Then scoop salsa on top of cabbage and layer with 1/4 sliced avocado
Add cooked shrimp to taco. Top with your favorite cheese if desired

Calories: about 345 per serving
Enjoy this combination of chili lime shrimp tomato mango salsa taco! It taste so Fablicious!