Tag: Dinner

Healthy Vegetarian Quinoa, Cheddar, and Jalapeno Stuffed Portobello Mushrooms

I am amazed at what my kids will eat. I like to cook mostly vegetarian meals, because that is what my body likes. I have noticed I have greater output, and less tummy troubles when I eat vegetarian and add lean meats, like fish, chicken, and eggs once in a while.

My baby girl… I call her baby girl but she is now 9 years old and not so much a baby any more. She wanted stuffed mushrooms, so I obliged. I decided to do a stuffed portobello. I wanted to stuff it with something that was not all starch and bread related. So I made a quinoa, cheddar, and jalapeno stuffed portobello mushroom.

I am happy to say the kiddos ate it up. They loved it, and so did the husband. It is family approved. It is vegetarian, high in protein, high in fiber, and it can be gluten free if you omit the bread crumbs on the top.

Recipe: Quinoa, Cheddar, and Jalapeno Stuffed Portobello Mushrooms

Yield 4 servings

Ingredients:

Pre-heat oven to 425 degrees F or 218 degrees Celsius

  1. 1 cup (210 grams) of quinoa ( cooked makes about 3 cups of cooked quinoa, each person will get about 3/4 cup of quinoa)
  2. 1/3 (30 grams) cup jalapeno de-seeded and chopped (of course adjust if you don’t like spicy)
  3. 1 cup (45 grams) shredded mild cheddar cheese
  4. Salt and Pepper to taste
  5. 2 tablespoons of olive oil
  6. 1 teaspoon granulated garlic
  7. 1/3 (45 grams) cup pine nuts toasted
  8. 1 tsp of butter
  9. 1/3 (46 grams) cup panko bread crumbs

Directions:

  1. Cook quinoa per directions on package.
  2. Stem and remove the gills of the portobello mushroom.
  3. In a small bowl mix olive oil, garlic powder, salt and pepper.
  4. Brush the portobello mushrooms inside and out with oil mixture
  5. Bake in oven for 10 minutes and remove from oven
  6. Take cooked quinoa in a bowl, add cheese, toasted pine nuts, and jalapenos, salt and pepper to taste.
  7. Stuff the mushrooms with mixture.
  8. Cut softened butter into crumb mixture add a pinch of salt and pepper ( you can add some other spices like oregano, cilantro, garlic, etc, if you prefer. But for this I just went with butter, salt and pepper.)
  9. Sprinkle crumbs on top of mushrooms
  10. Bake for another 15 minutes, then serve.

Calories/Stats for 1 serving

Calories 512, Fat 25.1 g, Fiber 7.1 g, Carbs 50.2 g, Sodium 399.2 mg,
Protein 19.2 g

I hope you like this recipe as much as my family did. If you get a chance to try this let me know what you think. Thanks for reading.

Healthy Dinner… Shrimp Spring Rolls with Ginger Peanut Sauce Yessss

You can make these at home, and I did. I made these for my family for dinner. My kids love these and they are super healthy. I made a ginger peanut sauce to go with it.

It may look daunting and the most difficult part is the wrapping of the rolls.

This meal is a bit time consuming but if you have about 45 minutes you can have these ready and tuck in.

This is a recipe that is easily translated to vegan, or vegetarian. This is gluten free, and really very healthy. One roll without the sauce is only 117 calories, and almost no fat.

Ginger Peanut Sauce – (yield: about 16 tbsp)

Tip: You can change this to vegan or vegetarian by using Bragg’s Aminos instead of soy sauce. This gives a similar taste but does not have any animal products.

Ingredients:

  • 1/2 cup or 4 oz of Soy Sauce
  • 1 tbsp or 0.5 oz of sriracha sauce
  • 1 whole lime juiced
  • 2 tbsp or 1.0 oz of crunchy peanut butter
  • 1 tbsp or 0.5 oz of freshly grated ginger
  • 1.5 tbsp 0.75 oz of honey

Directions:

In a bowl stir together soy sauce, sriracha sauce, lime juice, peanut butter, grated ginger, and honey. You can make this ahead of time and use it when you need it.

Calories for 1 tablespoon: Calories 23.75, Fat 1 g, Fiber 0, Carbs 2.9g, Sodium 431 mg, Protein 1.25 g

Calories for total amount of sauce made: Calories 380, Fat 15.8 g, Fiber 3.3 g, Carbs 47.8 g, Sodium 6908.5 mg, Protein 20.1 g

Shrimp Spring Rolls (Yield: about 15 rolls)

Tip: you can change this to vegetarian or vegan by omitting shrimp, and you can change the veggies used in this wrap to those you like. For instance a thinly sliced bell pepper would be delicious.

Ingredients:

  • 2 lbs or 32 oz of shrimp
  • I package rice noodles
  • 1 package rice paper wrappers
  • 3 grated carrots
  • 1/2 of cucumber grated
  • lettuce of your choosing, I used a mixed greens
  • 1 Jalapenos sliced thin (if you don’t remove the seeds they will be hotter.)

Directions:

Follow the directions on the package of how to cook he noodles. In my case bring water to boil and then add noodles cook for 3 minutes. I rinsed with cold water to stop the cooking, grate the veggies, cook the shrimp. I just boiled them in water. Soften the rice paper wrappers as the package directs.

Assembly:

  • Soak the rice paper just till it starts to get soft. It will be slightly firm still.
  • Layer veggies, shrimp, noodles and lettuce.
  • Fold up the bottom end of the wrap over the filling
  • Wrap the right side over then while tucking the ingredients, roll over the roll and continue wrapping.
  • Fold down the top of the wrapper and it is complete.

This is the calories measurements for 1 wrap: Calories 117, Fat 1.2 g, Fiber 1.3 g, Carbs 21.3 g, Sodium 292.2 mg, Protein 4.9 g

Enjoy! I hope you like these as much as my family and I love them. Let me know what you think if you get a chance to try this.