Arthicoke and Mushroom Lasagna

Ingredients

• 1 pound sliced baby portobello mushrooms
• 2 tablespoons butter
• 3 garlic cloves, minced
• 2 cans (14 ounces each) water-packed artichoke hearts, rinsed, drained and chopped
• 1 cup chardonnay or other white wine
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• SAUCE:
• 1/4 cup butter, cubed
• 1/4 cup all-purpose flour
• 3-1/2 cups 2% milk
• 2-1/2 cups shredded Parmesan cheese
• 1 cup chardonnay or other white wine
• ASSEMBLY:
• 9 lasagna noodles
• 4 cups (16 ounces) shredded part-skim mozzarella cheese, divided

Nutritional Facts

1 piece equals 383 calories, 18 g fat (11 g saturated fat), 54 mg cholesterol, 751 mg sodium, 29 g carbohydrate, 1 g fiber, 24 g protein.

Directions

1. Cook noodles as package directs.

1.  Preheat oven to 350°. In a large skillet, saute mushrooms in butter until tender. Add garlic; cook 1 minute. Add artichokes, wine, salt and pepper; cook over medium heat until liquid is evaporated.
2. For sauce, in a large saucepan over medium heat, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir 1 minute or until thickened. Stir in Parmesan cheese and wine.
3. Spread 1 cup sauce into a greased 13x9-in. baking dish. Layer with three noodles, 1-2/3 cups sauce, 1 cup mozzarella and 1-1/3 cups artichoke mixture. Repeat layers twice.
4. Cover and bake 45 minutes. Sprinkle with remaining mozzarella cheese. Bake, uncovered, 15-20 minutes or until cheese is melted. Let stand 15 minutes before cutting. Yield: 12 servings. 

adapted from www.tasteofhome.com

Mushroom and Manchego Quesadillas

• 2 jalapeño chiles
• 2 tsp. canola oil
• 6 oz. cremini mushrooms, sliced (1 1/2 cups)
• 1/4 tsp. ground black pepper
• 4 (8-inch) whole-wheat tortillas
• 6 Tbs. shredded manchego cheese
• 1/2 cup prepared salsa verde
• Cilantro sprigs for garnish, optional

DIRECTIONS

1. Preheat broiler. Broil jalapeños on foil-lined baking sheet 15 minutes, or until blackened, turning once. Transfer to bowl, cover, and let stand 15 minutes. Peel, remove seeds, and coarsely chop.
2. Heat oil in skillet over medium-high heat. Add mushrooms and pepper, and sauté 3 minutes, or until browned.
3. Sprinkle 2 tortillas with 3 Tbs. cheese. Top with jalapeños, mushrooms, and remaining tortillas. Broil on baking sheet 2 to 3 minutes per side. Serve with salsa verde. Garnish with cilantro, if using.

Serves 4
Serving:  1 Quesadilla

Calories:  227
Fat:  7g
Carbs:  44g
Protein:  9g

White Pizza with Broccoli and Mushroom

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• 2 tbs. coconut oil
• 6 oz. mushrooms, sliced (2 cups)
• 8 oz. broccoli florets (3 cups)
• 1 Tbs. all-purpose flour
• 1 cup low-fat milk
• 2 cloves garlic, minced (2 tsp.)
• 1/4 tsp. salt
• 1/2 cup shredded mozzarella, divided
• 1/4 cup grated Parmesan, divided
• 1 13.8-oz. pkg. refrigerated whole wheat pizza dough (I get mine from Trader Joes)

DIRECTIONS

1. Place pizza stone or baking sheet in center of oven, and heat to 425°F.
2. Melt 1 1/2 tsp. coconut oil in skillet over medium-high heat. Add mushrooms, and cook 4 to 7 minutes, or until beginning to brown, stirring frequently. Add broccoli and 1/3 cup water. Cover tightly, and steam broccoli in skillet 3 to 4 minutes, or until tender.
3. Meanwhile, heat remaining 1/2 tbs. oil in saucepan over medium-high heat. Add flour, and cook 2 minutes, or until pale golden, stirring constantly. Stir in milk, garlic, and salt. Cook 3 to 4 minutes, or until mixture thickens and begins to boil, stirring constantly. Remove from heat. Stir in 1/4 cup mozzarella and 2 Tbs. Parmesan until sauce is smooth and cheese is melted.
4. Shape pizza dough according to package directions. Remove pizza stone from oven, and place dough on hot stone.
5. Spread white sauce over dough to within 1/2 inch of edge, and top with broccoli mixture. Sprinkle remaining mozzarella and Parmesan over top. Return to oven, and bake 18 to 20 minutes, or until edges of pizza are golden and center is hot and bubbly. Cool slightly before slicing and serving.

Serves:  4
Serving size: 1 slice

Calories:  401
Fat: 11.3g
Carbs:  65.8g
Protein:  23.4g

***** SO good!  My husband even asked for seconds which is rare AND he said I could make it again for him to take to lunch.  That, my friends, is a dinner well made!!!

Grilled Portobello Tacos with Salsa and Soyrizo

Marinade:
1/3 cup olive oil
3 Tbs. balsamic vinegar
1 tsp black pepper

Tacos:
6 large portobello caps
6 6-inch soft whole-wheat tortillas
1 package of soy chorizo
2 cups chopped tomatoes
3 cups shredded cabbage
Plain greek yogurt
Salsa- I used Trader Joe's Salsa Especial and Trader Joe's Guacamole Salsa

DIRECTIONS:

1.  Preheat grill or grill pan to high heat.  To make marinade combine all ingredients in a small bowl.

2.  To make tacos:  Brush mushroom caps with marinade.  Grill mushrooms 3-5 minutes per side.  Cool until easy to handle, then slice into strips.

3.  Cook soyrizo in nonstick pan until done. Toss with the mushrooms.

4.  Fill tortillas with mushroom and soyrizo mixture, tomatoes, and cabbage.  Serve with salsa of your choice and top with a dollop of greek yogurt.

Serves:  6  (1 tortilla)

Portobello Mushroom and Bell Pepper Sloppy Joes

3 Tbsp exra-virigin olive oil
1 each small green and red bell pepper, cored, seeded, and thinly sliced
1 yellow onion, thinly sliced
1 pound portobello mushrooms, wiped clean, black gills scraped out and discarded, thinly sliced
1 cup tomato sauce
2 Tbsp tomato paste
1 Tbsp worcestershire sauce
2 tsp chopped fresh oregano
1/2 tsp hot sauce
1 package of Yves soy beef
4 whole-wheat hamburger buns

DIRECTIONS

1.  Heat 2 Tbsp oil in a large skillet over medium-high heat.  Add bell pepper and onion; cook, stirring, until softened- about 10 minutes.  Add the rest of the oil, garlic, mushrooms and soy beef; toss well.  Cook, stirring occasionally, until mushrooms are soft and liquid is absorbed- about 8-10 minutes.  Season with salt and pepper to taste.

2.  Reduce heat to medium.  Add tomato sauce and paste, worcestershire sauce, oregano, hot sauce and 3/4 cup water; stir well.  Cook, stirring often, to thicken, about 10 minutes; season with salt and pepper to taste.

3.  Spoon mixture inside hamburger buns.  Serve immediately.

Serves:  4 (1 sandwich)

Roasted Vegetable Linguine with Soy Meatballs

2 cups sliced cremini mushrooms 
1/2 lb. fresh or frozen asparagus, cut into 1 1/2 inch pieces
1 small onion, coarsely chopped (approx. 1 cup)
2 Tablespoons olive oil
2 cloves garlic, minced (approx. 2 teaspoons)
1/2 teaspoon red pepper flakes
2 cups cherry tomatoes
1/2 cup white wine
1/2 13.25 oz. package whole-wheat linguine 
1/2 cup torn fresh basil leaves
One bag of Trader Joe's Meatless Meatballs


DIRECTIONS


1.  Preheat oven to 450 degrees. Toss together mushrooms, asparagus, onion, oil, garlic, and red pepper flakes on a coated cookie sheet.  Roast 20 minutes or until mushrooms and onions begin to brown, stirring occasionally to prevent sticking.

2.  Start your pasta water, if you haven't already.

3.  Add tomatoes and meatballs to pan, and roast 7-10 minutes more, or until tomatoes shrivel and soften. Transfer vegetables to bowl.

4.  Sprinkle wine over vegetables return pan to oven and let wine cook off about 5 minutes.

5.  Meanwhile, prepare pasta according to package directions. Drain pasta.

6.  Return pasta to pot. Add wine mixture and vegetables, and toss over medium-low heat until heated through. Season with salt and pepper, if desired. Stir in torn fresh basil leaves, and serve immediately.


Serves 6 (1-1/2 cups)


Calories:  324
Fat:  10g
Protein:  20g
Carbs:  43.5g