Archive | October, 2012

Portobello Mushrooms with Pesto

24 Oct

Mushrooms are wonderful substitute for a meat. For meatless dinner I baked portobello mushrooms and topped them of with home made pesto, tomato slice and basil. These would make a great appetizer or topped on a salad for a meal. You could also top the mushroom of with mozzarella cheese and return it to oven until cheese melts.

  • large portobello mushrooms cleaned and insides scrapped off
  • pesto
  • tomato slices
  • fresh basil

Spray the mushrooms with olive oil spray. Place on a cookie sheet and bake for 30 minutes in 400 degree oven. Spread the mushrooms with pesto and top with tomato slice and basil. Serve alone or place on top of greens.


Healthy Taco Salad

17 Oct

Here is a new twist for an old timer salad. Few years ago every restaurant had some type of taco salad on a menu. Generally taco salad are not healthy. This recipe turned out delicious and healthy. You can add  cooked chicken or fish on top to add more protein if you wish. I baked grouper seasoned with fajita seasoning and topped of ours.

  • 1/2 can of black beans, rinsed and drained
  • 2 ears of corn cut of cob and roasted
  • 1/2 cucumber chopped
  • 1 tomato chopped
  • romaine lettuce shredded
  • 5 oz container of non fat plain greek yogurt
  • pouch of low-sodium taco mix
  • sliced jalapeños if desired

Mix the taco mix and the yogurt together. Add the beans and corn to yogurt and blend well. Place the lettuce on plates. Top with bean and corn mixture, add the chopped cucumber and tomato and jalapeño slices.  So easy!

Topped with fish:

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