Paleo Beef & Mushroom Chili

Paleo Beef & Mushroom Chili
From my friend Monica who adapted it from Food Blogger Jenna Weber's recipe

1 tbsp olive oil
1 yellow onion, chopped
1.5 pounds ground beef, 85%
1 tsp minced garlic
10 oz. portabella mushrooms
1 15-oz. tomato sauce
1 10-oz. can rotel
½ cup brewed coffee
1 bay leaf
1 tbsp chili powder
2 tsp cumin
1 ½ tsp salt
¼ tsp cayenne pepper

Heat oil in a large pot over medium high heat. When hot, add oil and onions and saute for 5 minutes. Add ground beef and garlic and cook until browned. Once meat has browned, add mushrooms and stir well, cooking for 5 more minutes. Stir in tomato sauce, rotel and coffee. Bring to a boil then reduce to a simmer. Add bay leaf, chili powder, cumin, salt and cayenne. Simmer on low for 45 minutes (or longer!), stirring often.

Review: This is definitely the chili for mushroom lovers. It's excellent and so filling. I like that it's thicker too - very hearty and you just don't miss the beans. The coffee gives it a nice flavor, but really, to me, the mushrooms are the star of this recipe. This is a staple at our house; I alternate each week making this chili and this one.

Shitake & Sirloin Stroganoff

Shitake & Sirloin Stroganoff
Recipe adapted from Cooking Light
Makes 4 Servings

6 oz. wide egg noodles
1 tbsp olive oil
1 pound sirloin, diced
3/4 tsp salt, divided
1/2 tsp black pepper, divided
1 cup thinly sliced leek
1 tsp dried thyme
2 tsp minced garlic
1 5-oz. package presliced shitake mushrooms
1 tbsp all-purpose flour
1/2 tsp paprika
1 cup beef stock
1/2 cup fat-free sour cream
2 tbsp fresh parsley, diced

Cook noodles according to package instructions (approx. 9 minutes). Drain. Meanwhile, heat oil in a large skillet over high heat. Swirl to coat. Add beef; sprinkle with 1/4 tsp salt and 1/4 tsp pepper. Cook 4 minutes or until all sides are browned. Remove from pan. Reduce heat to medium-high. Add leek, thyme, garlic and mushrooms. Saute 5 minutes, stirring occasionally. Sprinkle flour and paprika on top and stir constantly for 30 seconds. Add stock and bring to a boil. Reduce heat and simmer for 2 minutes or until sauce is thickened, stirring frequently. Stir in remaining 1/2 tsp salt, 1/4 tsp pepper and sour cream. Stir in beef. Serve over noodles and sprinkle parsley on top.

Nutritional Information: 489 calories, 44 carbs, 15 fat grams and 42 protein grams.

Review: Excellent, hearty recipe! The mushrooms added a lot to this recipe - definitely don't do the white ones. If you want to, sub 'hot paprika' for the paprika - the recipe called for it but I didn't have it - an extra kick would be fine but it was great as was. This was my first time cooking with a leek and it added a lot of flavor, too. I am very happy with this recipe and will definitely make it again. I also liked that it only took 20 minutes from start to finish - always a plus for us!

One Pot Spaghetti

One Pot Spaghetti
Makes 4 Servings
Recipe adapted from Lynn’s Kitchen Adventures

1 pound 96/4 ground beef
8 ounce fresh mushrooms, diced
1 onion, finely diced
1 tbsp minced garlic
1 14-ounce can chicken broth
1 1-pound jar light spaghetti sauce
½ cup water
7 ounces uncooked pasta, broken into pieces
2 tbsp reduced fat Parmesan cheese, divided
parsley for garnish (optional)

In a large saucepan cook meat and onion until onion is tender and meat is browned. Add mushrooms and garlic and cook until mushrooms are tender. Add broth, spaghetti sauce, and water and bring to a boil. Add noodles and reduce heat.Cover and cook 17-20 minutes or until noodles are tender. Stir occasionally and add more water if necessary (I didn't have to!). Stir in Parmesan cheese.

Nutritional Information: 455 calories, 8 fat grams, 55 carbs and 38 protein grams.

Review: So easy and so good! Loved that it cooked the pasta in the sauce (nice to not have to get tons of dishes dirty!), and it made large, hearty portions. This one was too easy to make, we'll definitely be having it again. Great weeknight meal, too - ready in under 30 minutes and only required onion chopping. And lastly, it reheated well - haven't tried the one we froze for testing - i'll keep you posted!

Eggs & Sweet Potato Hash

Eggs & Sweet Potato Hash
Recipe inspired by Paleo Plan
Makes 4 Servings

2 tbsp coconut oil
12 oz. sweet potato, diced into 1/2" cubes
1 cup yellow onion, diced
2 links Jenie-O Sweet Italian turkey sausages, sliced
1 cup green bell pepper, diced
4 eggs
Dash of pepper
Optional side: mushrooms

In a large skillet, heat 1 tbsp coconut oil. Add onions and sweet potatoes, and sauté for 5 minutes. Add the sausages and continue to cook until sausages are browned and sweet potatoes are slightly softened. Add bell peppers and 1 tbsp of water. Cover and cook for 15 minutes or until the potatoes are completely soft; stir frequently to ensure it doesn't stick. Meanwhile, cook eggs in remaining coconut oil. Season eggs with black pepper and serve on the side of sweet potato hash.

Nutritional information (per serving): 301 calories, 23 carbs, 17 fat grams and 15 protein grams.

Review: Amazing! Seriously - my first time using coconut oil and I will absolutely be using it again. It goes so well with sweet potatoes, and gave the hash an amazing, almost sweet, flavor. This reheated well, too - I just heated it for 1 minute on medium heat, then 30 seconds on high heat. I also had a steamed mushroom on the side, just for fun. :) Austins's mom gave me a steamer a while back, and i've been using it left and right for potatoes, veggies and more - good stuff.

North Indian Style Chicken

North Indian Style Chicken
Recipe inspired by Sunset Magazine
Makes 4 Servings

3 tbsp olive oil
1/2 tsp turmeric
1/2 tsp cayenne
1 large onion, chopped
8 ounces mushrooms
2-in. piece fresh ginger
1 tbsp minced garlic
2 tsp each ground coriander and cumin
2 tsp kosher salt
1 ½ pound boned, skinned chicken thighs, cut into 1-in. chunks
1 14-oz. can diced tomatoes
5 - 10 oz. baby spinach
8 tbsp cilantro
1 tbsp fresh lemon juice (1/2 of lemon yields)

In a large pan, heat oil over medium-high heat. Add onion and mushrooms and cook, stirring often, until lightly browned, 5 to 7 minutes. Meanwhile, mince ginger. Add ginger, garlic, turmeric, cayenne, coriander, cumin and salt to pan; sizzle a few seconds. Add chicken and cook, stirring often, 3 minutes, or until no longer pink on the outside. Add tomatoes and simmer, covered, 8 minutes. Stir in spinach and simmer, covered, until wilted, about 3 minutes. Meanwhile, chop enough cilantro to yield 1 cup. Stir into pan, along with lemon juice.

Nutritional Information (per serving): 389 calories, 17 carbs, 19 fat grams and 39 protein grams.

Review: WOW. First of all, chicken thighs are awesome. I've never cooked with them as I've always gone for lean meats, but with paleo, fattier meats are on the menu! This dish made me not even miss the carbs - I loved all of the flavors, the spicy sauce, the mushrooms - just a great dish. I could easily see having this over cauliflower rice next time - having some "rice" would be great!

Mini Paleo Muffins

Mini Paleo Muffins
Makes 6 Servings

12 eggs
2 tbsp minced garlic
3 Jennie-O Sweet Italian Sausage links, cooked and crumbled
¼ cup Red bell pepper, diced
¼ cup Mushrooms, diced
2 tbsp Sundried tomato, diced
2 tbsp Scallion, diced
1/4 tsp salt
1/8 tsp pepper
1 tbsp water
Optional toppings: 2 avocados, divided into 4; salsa

Preheat oven to 350. Spray 6 ramekins with nonstick cooking spray. In a bowl, beat the eggs. Add garlic, sausage, vegetables, salt, pepper and water; stir to combine. Carefully pour into ramekins. Bake for 35-40 minutes until a toothpick inserted into the center comes out almost clean.

Nutritional information (per serving; without toppings): 250 calories, 5 carbs, 16 fat grams and 22 protein grams. (per serving; with toppings): 325 calories, 10 carbs, 23 fat grams and 23 protein grams.

Review: Fabulous! I served each of mine with 1/4 of an avocado and dipped it in salsa - yum! It was very filling and had a good kick from the spicy sausage. I liked how easy these were, too, and that you can easily make more (assuming you have the ramekins) or less. They reheated well, and were a great 'work' breakfast, too. I just brought one (wrapped in foil) to work (along with a bag of toppings!) and it was great. And note: It may be easier to put sausage and vegetables into the ramekins first, then pour egg over it.

Peppery Pork in Creamy Tomato Sauce

Peppery Pork with Creamy Tomato Sauce
Makes 4 Servings
Recipe adapted from For the Love of Cooking

2 tsp olive oil
1 pound Pork cutlets
1 tbsp light butter
1/2 sweet yellow onion, diced
8 oz of button mushrooms, sliced
1 tbsp tomato paste
1 tbsp flour
1 tbsp paprika
1 cup of beef broth
1/4 cup fat-free sour cream
Sea salt and freshly cracked pepper, to taste
8 oz. Egg noodles, cooked per instructions
Handful of baby spinach

Heat olive oil in a skillet over medium heat. Season both sides of the pork with sea salt and freshly cracked pepper, to taste. Cook pork for 2-3 minutes on each side or until cooked through. Set meat aside to rest under a tin foil tent. Add butter to the same skillet and add onions. Cook for 3 minutes or until slightly tender. Add mushrooms and cook, stirring occasionally, for 5 minutes. Add tomato paste, flour and paprika. Stir well and cook for 1-2 minutes. Add beef broth and stir. Simmer until thickened, then add sour cream and season with salt and pepper, to taste. Cook egg noodles per package instructions while the sour cream sauce is cooking. Once noodles are done, drain water then toss noodles with fresh spinach. The hot noodles will cook the spinach just slightly. For each serving, place 2 pork cutlets on top of noodles and spinach, then top with the sauce.

Nutritional Information: 432 calories, 51 carbs, 8 fat grams and 38 protein grams.


Review: We've now made this one twice - it's just so good! I love the soft egg noodles and how well they go with the beefy/tomato/creamy sauce. The spinach and mushrooms boost up the veggie quotient (which I'm really trying to get better at!), and it came together quickly. I think it's a great, easy recipe that reheats well, and I'm happy to be finding more pork recipes that I enjoy. I had no idea how calorie-friendly pork cutlets are, or how quickly they cook up due to how thin they are - perfect! I highly recommend this one. And if you worry about the sour cream, don't! Austin made it without it one time and it was great - just a little less creamy and a little more tomatoey!

Beef & Noodle Toss

Beef  & Noodle Toss
Makes 4 Servings
Recipe adapted from Better Homes & Gardens

8 oz. lasagna noodles
12 oz. boneless beef sirloin, cut into bite size pieces
2 tbsp all-purpose flour
1 tbsp olive oil
2 cups grape tomatoes
8 oz. mushrooms
2 tsp minced garlic
1 14-oz. can beef broth

Break noodles in half. Cook according to package instructions. Drain (do not rinse). Meanwhile, season beef with ½ tsp each salt and pepper. Toss with flour. Heat oil in a 12-inch skillet over medium-high heat. Add meat, any remaining flour, add tomatoes to the skillet. Cook 3-4 minutes until beef is browned, stirring often. Add mushrooms and garlic. Cook 5 minutes more. Add broth; cook 3-4 minutes more or until beef is done and liquid is slightly thickened. Add cooked noodles to skillet; stir gently to coat. Heat through. Spoon into pasta bowls to serve.

Nutritional Information: 430 calories, 46 carbs, 12 fat grams and 37 protein grams.

Review: We liked this one a lot, but I will make a change next time. Basically, the sauce  is thin, so the big lasagna noodles made it a bit difficult to eat. SO, I will either leave the lasagna noodles but thicken up the sauce with cornstarch/water OR go to a smaller pasta shape. Other than this future change, I will leave it EXACTLY as is. The steak was great, the fresh tomatoes were yummy and the sauce blended well. Great, easy recipe with common ingredients so easy to throw together at the last minute!

Spicy Beef Lo Mein

Spicy Beef Lo Mein
Makes 4 Servings
Recipe adapted from Cooking Light

8 ounces uncooked wide rice sticks
1 tbsp canola oil
1 cup thinly sliced green onions
12 oz. top sirloin steak, diced
4 oz. sliced mushrooms
2 tsp minced garlic
1-2 oz. spinach, diced
2 tbsp rice vinegar
1 tbsp fresh lime juice
3 tbsp lower-sodium soy sauce
1 tsp fresh ginger, jarred
1 tbsp Sriracha
1 tbsp dark sesame oil
1/4 tsp salt
2 tsp sesame seeds, toasted

Cook noodles according to package directions, omitting salt and fat. Drain and rinse under cold water; drain. Heat a large skillet or wok over high heat. Add canola oil to pan; swirl to coat. Add onions and steak; stir-fry 1 minute. Add mushrooms and garlic; stir-fry 1 minute. Add spinach; stir-fry 1 minute or until greens wilt. Combine rice vinegar and the next 4 ingredients (through Sriracha) in a small bowl, stirring with a whisk. Add vinegar mixture to steak mixture; cook 30 seconds, stirring constantly. Stir in noodles, sesame oil, and salt; cook for 1 minute or until noodles are thoroughly heated, tossing to combine. Sprinkle with sesame seeds.

Nutritional Information: 437 calories, 50 carbs, 11 fat grams and 32 protein grams.

Review: Spicy is right! That word wasn't in the original title but I felt I had to add it -the sriracha went a long way! (easily reduce to take out some heat). This was my first time cooking with sirloin and I have to say, it was very easy and tasted great! The portion was just right and definitely tasted like something I'd order (well, I wouldn't order it because it would probably double the calories at a restaurant). Anyway, great recipe, a favorite for Austin and quick - put it together in less than 20 minutes from start to finish.

Spinach & Mushroom Frittata

Spinach & Mushroom Frittata
Makes 6 Servings
Recipe adapted from Finecooking.com

2 tbsp light canola butter
8 oz. mushrooms
3 oz. baby spinach leaves, thinly sliced
½ cup thinly sliced fresh chives
Kosher salt
10 large eggs
2 tbsp heavy cream
6 slices turkey bacon
6 English Muffins

In a large skillet, melt1 tbsp butter over medium heat. Add mushrooms and sauté for 6 minutes. While mushrooms cook, heat bacon in microwave and dice. Set bacon aside. In a large bowl, toss hot mushrooms with sliced spinach. Stir in bacon, chives and ¼ tsp salt. Heat broiler on high. In a large bowl, whisk eggs, cream, 2 tbsp water, ½ tsp salt and ¼ tsp pepper. Stir in mushroom mixture. In the same skillet, heat remaining tbsp butter over medium-high heat, swirling pan so butter coats the sides. Add eggs to pan and sprinkle with ¼ tsp pepper. Cook until eggs begin to set and the bottom turns brown, occasionally lifting the sides with a spatula to let uncooked egg run underneath, 3 to 5 minutes. Transfer to oven-save rectangular dish sprayed with nonstick cooking spray, and put in broiler.Broil until eggs are almost fully set and the top puffs and browns, 1 to 5 minutes. Check frittata every minute to avoid overbrowning. Divide into 6 servings and serve in toasted English muffin.

Nutritional Information: 317 calories, 27 carbs, 14 fat grams and 20 protein grams.

Review: I loved this! I thought the little bit of whipping cream added a lot, and it tasted fluffy and flavorful. I think my favorite part were the big mushrooms! Sometimes I would eat this in the muffin, or sometimes on the side of a muffin cut in half with a bit of fat-free cream cheese. It reheated well and tasted great. I also liked that it didn't require a cast iron/oven-ready skillet, since I still don't have one yet. I will say that it took a bit of prep, but not too much, especially considering that it feeds 2 people breakfast for 3 days! I'd make it again for sure.

Chinese Noodles with Beef

Chinese Noodles with Beef
Recipe adapted from Fitness Magazine
Makes 4 Servings

6 oz. pappardelle noodles
1 tbsp sesame oil
1 tbsp minced garlic, jarred
1 tbsp minced ginger, jarred
1 pound shitake mushrooms, stems removed, sliced into 1/4” strips
1 pound 96/4 lean ground beef
6 tbsp hoisin sauce
1 ½ cups shredded carrots
1 cup chopped scallions

Bring a large pot of water to boil. Add pasta and cook per package instructions. Drain, reserving ¼ cup liquid. Heat oil in large nonstick skillet over medium-high heat. Add garlic, ginger and mushrooms until somewhat softened. Add beef and cook, crumbling, about 3 minutes. Mix in hoisin sauce and cook 3 minutes. Add carrots and cook 3 minutes. Remove from heat and stir in scallions. Toss meat mixture with noodles and reserved cooking water.

Nutritional Information: 440 calories, 53 carbs, 10 fat grams and 35 protein grams.

Review: We loved this one! It was my first time cooking with hoisin sauce which, apparently, is used in lots of Asian-inspired dishes like Mongolian Beef. I love the flavor it adds, and liked that this dish used ground beef and noodles, instead of chicken and rice like most of my Asian dishes. I'm not a big fan of "hot carrots" - Austin isn't either - but we liked them in this and really didn't notice them. I will definitely make this again, and if you can't find pappardelle I think it would be great with any noodle, long or short!

Hoisin Chicken Rice Bowls

Hoisin Chicken Rice Bowls
Adapted from a Dinners for a Year and Beyond Recipe
Makes 4 Servings

1 tbsp canola oil
1 large red pepper, diced small
1 10-ounce package baby portebello mushrooms, diced small
2 tsp minced garlic
1 pound of boneless, skinless chicken breasts, diced small
1 8-ounce can water chestnuts, drained, diced small
2 tsp teriyaki sauce
4 tbsp hoisin sauce
4 servings (190 grams) Jasmine rice, cooked per package instructions
4 large romaine lettuce leaves
sesame seeds to taste
3 scallions, thinly sliced

Heat oil over medium heat in a large pan. Add red pepper and mushrooms and sauté for 5 - 6 minutes until tender. Add garlic and sauté an additional minute. Add chicken and cook for 6 - 8 minutes or until cooked through. Stir chicken and red pepper mixture occasionally while it cooks. Add water chestnuts, teriyaki sauce and hoisin sauce and stir to coat the chicken and vegetables. Continue cooking until heated through. To serve, line each plate with a large romaine leaf. Top each with a quarter of the rice, a quarter of the chicken mixture, and a sprinkle of the sesame seeds and scallions.

Nutritional Information: 433 calories, 62 carbs, 6 fat grams and 33 protein grams.

Review: OMG. This tastes so light but it's very filling. I loved the sauce, the mixture of the rice with the mushrooms and peppers, and while I normally dislike water chestnuts, I LOVED this them in this. I liked the crunch they offered, along with the scallions and peppers. The hoisin and teriyaki also blended well, and I liked the jasmine rice over my usual microwavable rice. It helped make this dish and I will definitely be making it again!

Roasted Vegetable Lasagna

Roasted Vegetable Lasagna
Recipe adapted from a For the Love of Cooking recipe and a Self Magazine recipe
Makes 4 Servings

½ pound tomatoes, cut in ¼ inch slices
½ pound zucchini, cut in ¼ inch slices
½ pound yellow squash, cut in ¼ inch slices
½ red bell pepper, cut in 1-inch strips
½ yellow or green bell pepper, cut in 1 inch strips
¼ pound mushroom caps, cut in ¼ inch slices
1 tsp salt
1 tbsp minced garlic
2 tsp olive oil
2 - 4 tbsp fresh basil, chopped
1 to 1 ½ cups spinach
1/2 tsp dried oregano
Salt and black pepper, to taste
400 grams fat-free ricotta cheese
1 egg
2 tbsp parmesan cheese
6 no-boil lasagna noodles
130 grams mozzarella cheese, shredded (divided)
3 cups low-calorie spaghetti sauce (1 28 oz. jar)

Preheat oven to 475. Toss tomatoes, zucchini, squash, peppers, mushrooms, salt, garlic and oil in a bowl. Place vegetables on a baking sheet coated with cooking spray. Spray cooking spray over top of vegetables. Roast for 22 minutes, until golden brown. In a medium-sized bowl, add ricotta, egg, 60 grams of mozzarella cheese, parmesan cheese, oregano, basil, salt and pepper. Combine until mixed thoroughly. Layer an 8 x 8 inch baking pan with one cup spaghetti sauce. Lay two noodles on top. Spread half of ricotta mixture on the noodles. Then spoon half of vegetable mixture on top and finish by layering on spinach leaves. Repeat with one cup sauce, two noodles, remainder of ricotta mixture, remainder of vegetable mixture and remainder of spinach leaves. Top with last two noodles. Then top with remaining sauce and remaining 70 grams of cheese. Bake covered** in a preheated oven at 375 degrees for 30 minutes. Uncover and bake for 15 minutes.

**This really fills the dish, so make sure you spray the foil with nonstick cooking spray and place spray-side down over the top so that it doesn't stick to the cheese.

Nutritional information: 423 calories, 48 carbs, 13 fat grams and 29 protein grams.

Review: Seriously? I've never made this before?! What?! Loved it. Austin said it was fantastic, and he didn't miss the meat. It was a perfect blend of veggies and cheeses - it was OOZING cheese - fantastic. I loved the roasted veggies, too. It really added so much to this dish (over sautéing them, I think!). Next time, I could see myself doubling the veggies, then using half over quinoa and then half for this lasagna - I would just hate to not roast more now that I now how awesome they come out! And while this does occupy your oven for a bit of time between the roasting and cooking, if you're pre-cooking other meals you could easily be cooking on the stove or in a slowcooker, or prepping for your other meals on the cutting board!

pic of whole pan

Three-Cheese Chicken Florentine

Three-Cheese Chicken Florentine
Adapted from Cooking Light
Makes 6 servings

8 oz. penne pasta
1 tbsp olive oil
8 oz. mushrooms
1 cup onion, diced
7 oz. roasted red peppers, drained and chopped (used jarred)
10-ounce package frozen spinach, thawed and drained
1 tsp dried oregano
1/4 tsp freshly ground black pepper
1 (16-ounce) carton 2% low-fat cottage cheese
20 oz. boneless, skinless chicken breasts cooked and loosely shredded
3 oz. Cabot 75% reduced fat cheddar cheese, divided
4 tsp parmesan cheese
1/2 cup fat-free milk
1 (10 3/4-ounce) can fat-free cream of chicken soup

Optional for more kick: 1/4 tsp salt, 1/4 tsp red pepper flakes and 2 tsp jarred minced garlic added to the vegetables while cooking.

Preheat oven to 425 degrees. Coat a rectangular dish with cooking spray and set aside. Cook penne according to package directions to al dente, drain and set aside. Heat olive oil in a large nonstick skillet over medium-high heat. Add mushrooms, onion and 'optional' ingredients. Sauté 4 minutes or until tender. Add red peppers, spinach, oregano, and black pepper; sauté 3 minutes or until heated through. Process cottage cheese in a food processor or blender until very smooth. In a large bowl, combine spinach mixture, cottage cheese, pasta, chicken, 2 oz. cheddar cheese, milk and soup. Mix thoroughly. Spoon mixture into baking dish. Sprinkle with parmesan cheese and remaining cheddar. Bake for 25 minutes or until lightly browned and bubbly.

Review: We really enjoyed this dish! Super creamy and flavorful, I think it will be even better on the reheat! It was my first time cooking with cottage cheese and I have to say - YUM! Loved how much protein it added too. This is a great 'rainbow' dish and I will certainly be making it again! This was filling, fabulous and while it wasn't the quickest dish to make, it makes 6 servings which always makes me happy. Because of the creaminess I wouldn't shy away from freezing this one either. Head's up: this one takes a while to put together with the dicing, cooking spinach and cooking chicken!

Nutritional Information: 426 calories, 44 carbs, 8 fat grams and 44 protein grams.

whole pan

Mushroom and Sausage Stuffed Shells

Mushroom and Sausage Stuffed Shells
Recipe adapted from For the Love of Cooking
Makes 4 Servings

2.5 links of Italian turkey sausage (1/2 pound), removed from casings
8 oz white button mushrooms, sliced
1/2 cup sweet yellow onion, diced finely
2 tsp minced garlic
½ tsp nutmeg
¾ cup fat-free ricotta cheese (186 grams)
1 egg, beaten
60 grams mozzarella cheese, shredded, divided
2 tbsp reduced fat Parmesan cheese
1/2 cup of fresh spinach, chopped
2 ½ cups low-calorie spaghetti sauce
16 jumbo pasta shells, cooked per instructions
Salt and pepper to taste

Preheat the oven to 375. Heat a large skillet over medium heat. Once hot, add sausage and cook until crumbled. Remove from heat. Add mushrooms and onions then sauté until brown, 5-6 minutes. Add garlic and continue to cook, stirring constantly, for 1 minute. Remove from heat and mix with sausage. In a large bowl combine ricotta, 1 oz. mozzarella, Parmesan, the egg, spinach, nutmeg, salt and pepper, to taste. Mix thoroughly then add the sausage mixture. Pour 1 ¼ cups of spaghetti sauce in the bottom of a baking dish that has been coated with cooking spray. Place the 16 cooked shells in the pan. Stuff each shell with the mixture. Pour remaining sauce over the stuffed shells. Cover with foil and bake for 30 minutes. Remove foil and top with remaining mozzarella. Bake for 3-5 minutes.

Nutritional Information (4 shells): 441 calories, 49 carbs, 14 fat grams and 32 protein grams.

Review: AMAZING. New favorite Italian recipe. Seriously. Just the right amount of food, great mixture of cheese, the mushrooms and garlic gave it extra bite and texture and the spicy sausage was perfect - added a lot of flavor for not a lot of calories. This was a an easy recipe to put together and will DEFINITELY be made again! I'm so excited that I tried these and while I loved my last stuffed shells recipe (with 96/4 ground beef and frozen spinach), this spicy Italian turkey sausage and fresh spinach mixture blew that one out of the water. For real! I hope you try this and love it!

one serving

Breakfast Risotto with Tomatoes and Mushrooms

Breakfast Risotto with Tomatoes and Mushrooms
Recipe adapted from a Lauren’s Kitchen
Makes 4 Servings

1 14.5oz can diced tomatoes
1 tsp salt
1 tbsp of minced garlic, divided
½ cup chardonnay
1 ½ cup fat-free chicken broth
1 cup Arborio rice
2 tbsp olive oil, divided
1 8 oz. package sliced mushrooms
8 tsp parmesan cheese, divided

Optional: parsley for garnish

Add tomatoes to colander. Season drained tomatoes with the salt and stir to combine. Allow mixture to drain while prepping other ingredients. Place a medium saucepan over medium-high heat. Add 1 tablespoon of olive oil. Add rice to the saucepan and stir to evenly coat with oil, about 1 minute. Add 2 tsp garlic, wine and broth and bring the mixture to a boil, stirring once. Cover and reduce heat to medium-low. Cook rice for about 20 minutes: you want the rice to be tender, but still slightly firm. While the rice is cooking, heat a small pan over medium-high heat. Add 1 tablespoon of olive oil, remaining 1 tsp of garlic and mushrooms. Sauté until moisture has evaporated, about 10 minutes. Add tomatoes and stir until rice is done, then add mixture to cooked rice. Stir to combine. Taste and add more salt if desired. Divide into four servings and top each with 2 tsp parmesan cheese. Garnish with parsley if desired.

Nutritional Information: 312 calories, 45 carbs, 8 fat grams and 8 protein grams.

Review: YUM - I am a huge mushroom fan, which I think you must be to enjoy this recipe. The rice cooked quickly and easily without all of the stirring - I was able to make another recipe while it cooked itself! And while I was a bit nervous about using canned tomatoes instead of fresh since there were so few ingredients - it worked out great and tasted wonderful. The parmesan cheese on top added a lot - I tried it without it but it was definitely missing it - but the little bit went a long way. I'd definitely eat this again, it was easy to make, and I like the 300-calorie mark - perfect for breakfast. I do wonder if I could add almonds are some kind of nut to up that protein. Hmmmm. I'll keep you posted!

Slowcooker Chicken Parisienne

Slowcooker Chicken Parisienne
Recipe adapted from Erica’s Kitchen Adventures

Makes 4 Servings

1 pound chicken
¼ tsp salt and pepper
¼ tsp Paprika
½ cup chardonnay or dry white wine
1 can fat-free cream of mushroom soup
8-10 oz. mushrooms
1 cup fat free sour cream
¼ cup flour
8 oz. pasta, cooked per package instructions

Add chicken to crockpot, and sprinkle with salt, pepper and paprika. In a medium bowl, combine wine, mushrooms and cream of mushroom soup. In a small bowl mix together the sour cream and flour. Add the sour cream mixture into the mushroom mixture and mix well.Pour sauce over chicken and add more salt, pepper and paprika if desired. Cook on high for 3-4 hours. Serve over pasta.

Nutritional Information: 472 calories, 62 carbs, 4 fat grams and 37 protein grams.

Review: Loved! I figured I would though - I heart a slowcooker dish, mushrooms and cream of mushroom mix! It reminded me a bit of Bacon Ranch Slowcooker chicken, but more 'mushroomy' and it almost had a marsala influence. It also kind of tasted like the Chicken Tortellini Bake, but less cheesy and more 'pastay.' Either way, this one was great and regardless of its subtle similarities to other dishes I've made, this one is a winner and will be made again. It's also a very budget friendly recipe!

Easy Alfredo Tomato chicken

Easy Alfredo Tomato chicken

Recipe found at 365 Days of Slowcooking
Makes 4 Servings

16 oz. chicken
2 cups Classico light spaghetti sauce
1/2 cup light alfredo sauce (2 servings)
1/4 cup Kraft parmesan cheese
4 oz. mushrooms
2 roma tomatoes, diced
1 tsp Italian seasoning
1 tsp garlic powder
8 oz. barilla pasta

Place chicken in the bottom of a crockpot. In a medium bowl, combine the rest of the ingredients. Pour over chicken. Cook on high for 3 hours. Shred chicken loosely with two forks. Cook pasta per instructions. Serve chicken/sauce mixture over pasta.

Nutritional Information: 424 calories, 56 carbs, 6 fat grams and 38 protein grams.

Review: This is a great, simple pasta dish. I liked the combination of sauces and thought it tasted even better once it was mixed with the pasta and refrigerated overnight. I'll definitely be making this again, although i'll probably double it and freeze half of the slowcooker mix - I think it would defrost/reheat well for later!

Chicken Tortellini Bake

Chicken Tortellini Bake
Recipe adapted from Mel’s Kitchen Café
Makes 4 Servings

9 ounce package of cheese tortellini (refrigerated not dry)
1 tbsp olive oil
16 oz. chicken
3 green onions finely chopped, white and green parts
2 tbsp flour
1 cup chicken broth
8 ounces fresh mushrooms
1 cup fat-free sour cream
2 oz. cabot 75% cheddar cheese, grated

Preheat oven to 350. Heat oil in a large non-stick skillet over medium heat. Brown chicken for 1-2 minutes and add fresh mushrooms and green onions, cooking until chicken is done and mushrooms are brown, about 5 minutes. Sprinkle flour over mixture and stir to combine for 1-2 minutes. Add chicken broth and stir until thickened, 3-4 minutes. Mix in sour cream and cook for 1-2 minutes. Spray a square baking pan with cooking spray. Pour tortellini in bottom. Put cooked chicken/sauce mixture over it and sprinkle cheese on top. Bake covered with tin foil (spray foil with nonstick cooking spray so it won't stick to cheesy top!) for 30 minutes, uncover and bake for additional 15 minutes until bubbly.

Nutritional Information: 462 calories, 41 carbs, 11 fat grams and 43 protein grams.

Review: Wow. The cream sauce this makes tastes downright bad for you. I love that! The mushrooms were a nice flavor too - very soft and melted right in to the sauce. I couldn't taste the green onions, but i'm sure I would have missed them if they hadn't been there! Also, I'm glad I put the tortellini straight in rather than boiled it - this was a tip from Mel that was definitely a time-saver! I will be making this one again - I also love that it has a short recipe list.

Whole dish

Chicken and Mushroom Risotto

Chicken and Mushroom Risotto
Adapted from a Taste and Tell Recipe
Makes 6 Servings

4 cups fat-free chicken broth, room temperature
1 pound mixed fresh mushrooms of your choice
3 tbsp olive oil
4 tsp minced garlic, jarred
4 tbsp light butter
1 cup onion, diced
9 oz. skinless, boneless chicken breasts, diced
1 ½ cups arborio rice
2/3 cup dry white wine
salt and pepper

To garnish:
12 tsp Kraft parmesan cheese
¼ cup fresh Italian parsley

Heat olive oil in a second, large skillet. Add mushrooms and stir-fry for 1-2 minutes. Add garlic and cook for 2 minutes, stirring frequently. Remove to a plate. Heat butter in the same skillet over medium heat. Add onion and cook, stirring occasionally, for 5 minutes. Add chicken and cook, stirring frequently, for 5 minutes. Reduce heat, add rice, and stir to coat in butter. Cook, stirring constantly, for 2-3 minutes. Add wine, stirring constantly, for 1 minute. Gradually add stock, a cupful at a time. Stir constantly and add more liquid as the rice absorbs it. Increase heat to medium so liquid bubbles. Cook for 17 minutes, or until all of the liquid is absorbed. Stir in mushrooms and cook for 3 more minutes. Season with salt and pepper to taste. Divide into six servings and then stir parmesan cheese into each and top with parsley.

Nutritional Information: 403 calories, 43 carbs, 12 fat grams and 24 protein grams.

Review: Creamy and delicious! I'm such a huge risotto fan now. I really like the thick, richness of it, and it makes a great, healthy serving that is very filling. As you can imagine, if you're not a mushroom fan don't go for this recipe (I mean come on - a pound of mushrooms made me smile but if you're meh on them - pass on this). I thought the mushrooms added a lot of flavor, as did the minced garlic. I'll be making this again!