Wednesday, July 29, 2015

Veggie Stuffed Mushrooms

Veggie Stuffed Mushrooms


  • 1 medium zucchini, quartered
  • 2 bell peppers, diced into 1/2 inch pieces
  • 1 C cherry tomatoes, quartered
  • 1/2 lb. ground Italian sausage
  • 1 T minced onion
  • 1/2 tsp. minced garlic
  • 1 tsp. basil
  • 1 tsp. oregano
  • 4 slices fresh mozzarella cheese
  • 4 portabella mushroom caps


Begin by washing the mushroom caps.  To do so, remove the stems, scrape out the gills and clean with a damp paper towel.  Place the mushroom caps facing upwards on a lightly greased cookie sheet.  Season with garlic, salt and pepper.  Then, bake at 400 for 5-10 minutes.  Remove from the oven and carefully scoop out the liquid pooling in the mushrooms. 

Meanwhile, brown the ground Italian sausage (we used turkey sausage) until cooked.  Add the diced zucchini, bell peppers and cook for 5-7 minutes until veggies are crisp tender.  Add the diced tomatoes in the last 2 minutes of cooking.  Season with basil and oregano. 

Fill each mushroom cap with the veggie filling. 

Top each with a slice of cheese and return to the oven, cooking for 10-12 minutes until the mushrooms are tender and the cheese is melted. 

Serve warm. 


Sunday, July 26, 2015

Menu Plan–July 26

Our recipe highlight for the week went to a summer favorite: Zucchini and Ham Tortilla Bake!  Delicious and light, this dinner is a sure hit on a summer evening. 

We also made our favorite cinnamon zucchini cake topped with cream cheese frosting to celebrate our little girl being 6 months old… and finalizing her adoption! 

On to this week:

Breakfast Burritos {freezer}
Berry Baked Oatmeal
Whole Wheat Waffles

Zucchini, Carrot and Black Bean Quesadillas

To do: Thaw chicken, make wild rice and brown rice, ice cream cake base

Re-create our wedding dinner for our 8th anniversary!
To do: Prep veggies for BBQ, Shred carrots and zucchini, make chocolate ice cream

Grilled Pizza
To do: Make granola, Costco run, order brats

Baked Veggie Sandwiches with Sweet Potato Fries
To do: Make rice salad for conference, make ice cream for cake


SABER BBQ – Wild Rice Brats, Roasted Veggie Summer Salad, Fruit and Ice Cream Cake

Wednesday, July 22, 2015

Tomato and Mozzarella Vegetable Penne Bake

This pasta bake is super easy to make, and hearty on it’s own.  It’s equally delicious paired with a nice grilled chicken breast. 

The fresh mozzarella makes it extra delicious, but don’t let that hold you back from making this one.  Plain ol’ mozzarella will do. 

Tomato and Mozzarella Vegetable Penne Bake – Adapted from Mel’s Kitchen CafĂ©


  • 1 box (~1 lb) vegetable penne pasta
  • 2 cans diced tomatoes (undrained)
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1/2 tsp. minced garlic
  • salt and pepper, to taste
  • 8 fresh mozzarella slices
  • 16 fresh mozzarella cubes/pieces (about 1-inch square)
  • 2 T Parmesan cheese


In a large skillet, combine the two cans of diced tomatoes with the 1/2 tsp. minced garlic, 1 tsp. of basil and 1 tsp. of oregano.  Stir well and season with salt and pepper to taste.  Bring the tomatoes to a slow simmer and allow most of the liquid to cook off and the flavors to combine (about 10 minutes).  Meanwhile, boil the pasta according to package directions, stopping the cooking time about 1 minute earlier than directed.  Rinse and drain the pasta. 

Add the cooked pasta to the tomatoes.  Stir well. 

Pour the pasta dish into a lightly greased 9x13 glass baking dish.  Stir in the mozzarella cubes.  Top with the mozzarella slices.  Garnish with 2 T Parmesan cheese. 

Bake at 400 for 12-15 minutes.  Cheese should be melted and slightly browned – but be careful not to overbake so the dish dries out. 


Tuesday, July 21, 2015

Menu Plan–July 21

 Our week got off to a rocky start after being without power over the weekend for 17 hours.  If it weren’t for food safety concerns, it really wouldn’t have been that bad.  But, we made it, and are back up and running.  Our menu highlight last week went to these amazing zucchini burgers.  Love them. 

We followed those healthy burgers with the not-as-healthy but oh-so-delicious brownie strawberry sundaes.  Yum-o. 

Here is what’s cooking in our kitchen this week:

Crockpot Chicken Teriyaki with Grilled Pineapple
To do: make baked oatmeal and banana bread; go to Costco

Spinach and Mushroom Calzones
To do: Thaw ham, go to the grocery store

Zucchini and Ham Tortilla Bake, Green Beans
To do: pick green beans, make cherry BBQ sauce, make bacon in oven while it is hot

Cherry BBQ Ribs, Crockpot Baked Potatoes, Corn
Cinnamon Zucchini Cake with Cream Cheese Frosting
To do: Make zucchini cake in the morning, make frosting; frost before serving

Blueberry Buttermilk Pancakes (make a double batch)
Roasted Tomato BLT
To do: Prep veggies for Sunday’s dinner

Make it a great week!

Related Posts Plugin for WordPress, Blogger...