| Apparently taking photos of your cooking is a habit that we need to learn! OMG. What an idiot I am. Here I am saying how scattered Jaedin is, and I post without a recipe. Uhhhhh.... Well, now you all know where he got it. The recipe is at the bottom along with what we'll change next time.  |
| Jaedin is really the least focused of my children. He forgot to take photos of the ingredients, most of the process, the end result. Pretty much anything. So instead, you get a photo of the 'stuffing' being sauteed... and my dinner plate:) |
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| The plate: Stuffed Mushrooms, Sweet & Spicy oven fries, corn on the cob & salad w/egg white, bean sprouts,grape tomatoes & lemon juice. |
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| Our first family dinner in a long time! |
Stuffed Portabello Mushrooms.
Adapted from the Clean Eating Magazine Jan 2011 Issue, page 22
(forgive me, but I write out recipes the way I cook... somewhat oddly. The magazine has 'normal' recipes, I promise! I made several replacements because of things I couldn't find or forgot. I don't know that I ever make recipes exactly how you're 'supposed to', which is good, I suppose for the purpose of this blog.
4 Portabello Mushrooms, stemmed and cleaned (save the stems)
Chop & sautee in Coconut Oil
1 zucchini
1/2 green pepper
1 red onion
1 TBSP Balsamic Vinegar
1 large tomato
fresh Basil leaves
Add in:
Roasted Garlic
Roasted red peppers
1/2 cup grated parmesan cheese
The meat eaters in our family added some cooked, lean free range sausage or the more 'clean' version of some finely chopped chicken breast.
Bake at 375 for 15 minutes or so... (We had to reheat them since Patrick was home a little late and they were still fine)
What we'd do differently next time:
First off, this was a lot of prep work for a teenaged boy who has yet to learn the faster ways of doing things. Especially Jaedin, for whom the highest functioning speed is "moderate". Next time I'll make sure we prep the stuffing part on a prep day when I can help him see the faster ways of doing things. And remind him that we generally have pre chopped veggies in the freezer!:)Adapted from the Clean Eating Magazine Jan 2011 Issue, page 22
(forgive me, but I write out recipes the way I cook... somewhat oddly. The magazine has 'normal' recipes, I promise! I made several replacements because of things I couldn't find or forgot. I don't know that I ever make recipes exactly how you're 'supposed to', which is good, I suppose for the purpose of this blog.
4 Portabello Mushrooms, stemmed and cleaned (save the stems)
Chop & sautee in Coconut Oil
1 zucchini
1/2 green pepper
1 red onion
1 TBSP Balsamic Vinegar
1 large tomato
fresh Basil leaves
Add in:
Roasted Garlic
Roasted red peppers
1/2 cup grated parmesan cheese
The meat eaters in our family added some cooked, lean free range sausage or the more 'clean' version of some finely chopped chicken breast.
Bake at 375 for 15 minutes or so... (We had to reheat them since Patrick was home a little late and they were still fine)
What we'd do differently next time:
Other than that, they were DELICIOUS. A big hit for everyone except the girls. They had leftover bean dip and Tuscan Bean spread.
