Shrimp Stuffed Portobello Mushrooms
These are one of my favorite things to make, but I seldom get to as my local grocery stores, for whatever reason, seem to run out of them SO fast by the time I get there on Fridays! ANYWAY, you can take this recipe and make mini mushrooms as sides/appetizers, or take the larger mushroom caps and serve them as the main dish! I like making the larger portions and serving them with a side of lemon-zest asparagus and zucchini! It’s up to you!
YOU WILL NEED:
1/2 cup chopped onion
3 chopped garlic cloves
6 ounces cooked small shrimp, tails removed (I usually take the easy way out and buy the pre-cooked frozen kind – hey, better than nothing!)
2/3 cup crushed whole grain crackers (or breadcrumbs, if you wish!)
1/4 cup grated parmesan cheese
1/4 cup fat free mayo (or olive oil mayo!)
8 small Portobello mushrooms (de-stemmed, gills removed)
OR 3-4 large mushroom caps (gills removed)
Mrs. Dash Garlic and Herb seasoning to taste (or however you want to season it!)
DIRECTIONS:
Preheat oven to 350 F, line a baking sheet with foil and nonstick spray.
Arrange the mushroom caps so that once-gilled sides are up. Be sure to remove the gills though, as stated above.
In a skillet over medium-high heat, sauté onions and garlic cloves using olive oil or nonstick spray, you really just want to brown them so nonstick spray will be just fine! Remove from heat once slightly browned.
In a medium bowl, mix the shrimp, cracker crumbs (or breadcrumbs), parmesan cheese, mayo, and seasonings – I like to use my hands for this part!
Mound the shrimp mixture onto the mushroom caps, packing tightly.
Baking for about 30-35 minutes until mixture begins to brown.
YUM.
In joy, enjoy!
-jLv
Spicy Brown Mustard Salmon Wrap
Okay, not to be outrageously repetitive, but this is literally the SAME EXACT RECIPE as the zucchini salmon bites that I posted just before this VVV below – but this time, it’s in a wrap! I’ve been ADDICTED to the salmon, spicy brown mustard and onion combo and it tastes great both ways!
YOU WILL NEED:
-- Spinach (or whatever green leaf you like on your wraps and sandwiches!)
-- 1 flatbread (I LOVE using Joseph’s flatbread wraps, they are LOW CARB, LOW CALORIE, LOW SUGAR, and 100% delicious!)
DIRECTIONS:
Follow the directions for the salmon-zucchini bites for the salmon mixture.
Place on the flatbread/wrap with your preferred leafy greens.
Roll it up and YUM!
I like to use tootpicks to keep everything together when I’m cutting it into two, but you don’t have to!
Serve with a side of fruit and you’ve got one nutritiously delicious meal!
In joy, enjoy!
-jLv
Spicy Mustard Salmon and Zucchini Bites
SUCH an easy, go-to for me.
I eat these as a snack (half-portion) and sometimes as a meal (full portion)!
Seriously, so easy and YUMMY.
YOU WILL NEED:
1 Chicken of the Sea Pink Salmon To-Go cup (or 1/4 cup of whatever canned salmon/tuna you prefer)
2-3 tbs spicy brown mustard (more or less, it’s up to you!)
1/2 cup chopped onion
1 zucchini sliced into coins
Olive oil or nonstick spray
Black pepper - optional
DIRECTIONS:
In a skillet over medium-high heat, sauté the onions with oil or nonstick spray.
You always just want to brown the onions, so nonstick spray is just fine.
Once the onions are softened and slightly brown, add in the salmon/tuna and stir until well combined.
Remove from heat.
In a bowl, mix together the mustard and salmon/tuna.
Place onto the zucchini coins OR use the zucchini as “chips” to dip!
Cucumbers also work just as well.
See? Simple, nutritious, and protein packed!
In joy, enjoy!
-jLv
Baked Stuffed Sweet Potato
You guyzzzzzz, these were AMAZING.
They are filling, the perfect amount of savory, sweet, and just all around delicious!
Whole family loved them, and I hope you and yours do, too.
YOU WILL NEED:
3 medium or large sweet potatoes
3/4 or l whole lb boneless, skinless chicken (preferably breast cutlets)
1/4 cup olive oil
1 packet of Spicy Ranch Seasnoning
2 cups fresh spinach
3/4 cup Fat Free cheddar and/or Mozzarella cheese
DIRECTIONS:
Preheat oven 400 degrees
Line a baking sheet with foil and spray with non-stick spray
Rinse, scrub, and dry sweet potatoes
Poke potatoes with a fork multiple times, lay on the sheet and bake for 1 hour
Spray a skillet with nonstick spray, cook the chicken on med heat (no more than med-high) with the olive oil and ranch seasoning – about 4-6 minutes on each side, depending on the thickness of the meat
Remove chicken from skillet, shred with a fork, set aside.
Place the spinach in the same skillet and heat with the remaining oil in the pan – if need be, add more.
Cook just long enough until spinach is soft.
Remove sweet potatoes from oven when finished.
Carefully (they will be hot hot hot!) slice open, and scoop out some of the potato but leave some along the sides so that the potato still has a strong structure.
Take the scooped out potatoes and mix a bowl with the shredded chicken and spinach.
Scoop the chicken/potato/spinach filling back into the potatoes.
Top with cheese and bake for an additional 10 minutes.
EAT EAT EAT!
In joy, enjoy!
-JVee
Easy, Delicious, and Healthy Taco Ring
This doesn't just LOOK amazing, it TASTES amazing!
Super easy to make, too!
YOU WILL NEED:
2 (8oz) crescent roll tubes, I used lowfat and wheat
1 lb LEAN ground turkey
2 tbs olive oil
1 packet of taco seasoning, reduced sodium
1 yellow onion (chopped)
1 1/2 cups shredded FATFREE cheddar cheese
1 cup Shredded Romaine lettuce
1 or 2 diced tomatoes depending on size
1/2 small can Olives (sliced) (Avocado, Sour cream etc)
DIRECTIONS:
Preheat oven 350 degrees
Grease a 12 in pizza pan with nonstick spray
Heat a large skillet to medium-high
Place olive oil and onions in skillet, mix and cook the onions until slightly browned
Add in the meat and allow to cook until meat is no longer pink
Drain the meat of any excess oils, fats, and liquids
Stir in taco seasoning (and water, if seasoning packet requires it)
Cook over med-hi heat again for no more than an additional 5 mins – look for the liquids to be absorbed
Remove from heat and add the cheese, mix until cheese is fully melted.
Remove crescents from can. Place in a ring, with side-ends of the rolls facing the center – pointy ends out. Overlap the corners if need be.
Spoon the meat into the center of the crescent rolls, then fold over and tuck under the pointy ends under the wide ends.
Bake for 20 minutes, or until the crescents are golden brown.
YUM!
You can place the lettuce and tomatoes in the middle, like I did – or however you’d like!
Sour cream is optional, but aim for low fat!
In joy, enjoy!
-JVee
Mini Pizzas
Talk about easy, quick, and DELICIOUS!
Oh, and can’t forget HEALTHY. That’s right, healthy pizza?!?!
These are low calorie, low carb, and low fat!
Whenever you’re craving pizza, or just need a simple meal, these are perfect!
YOU WILL NEED:
Whole Wheat English Muffins
Pasta Sauce or Pizza Sauce (I saved money and bought the Publix brand!)
Turkey Pepperoni
Fat Free Cheese – Mozzarella or Cheddar
Egg Whites
Veggies to top (your choice!)
OPTIONAL: Fresh Tomatoes and Fresh Romaine (for last minute topping once out of the oven)
DIRECTIONS:
Preheat oven to 350
Line a cookie sheet with tin foil
In a skillet, cook 3-5 egg whites (Depending on how much or little you want)
Set aside to cool
Separate your English muffins into two.
Spoon and spread the sauce onto each muffin halve – no more than 2 TBS should do it.
Add the pepperoni, egg whites, veggies (except tomatoes and romaine), and cheese.
Bake for 12-15 minutes
Remove from oven and top with the tomatoes and romaine lettuce – if you want them, that is!
SEE! Simple, healthy, and satisfying!
In joy, enjoy!
-JVee
Sweet Potato Turkey Sliders
ANOTHER huge hit at my house.
Sweet potatoes aren’t just a healthier alternative and extremely nutritious, but they’re also DELICIOUS.
I love burgers. Correction, I love TURKEY burgers. I have trouble digesting red meat (beef) and I get really sick. This started about two and a half years ago. It is a blessing in disguise, though. Although it means that I HAVE to eat white/healthier meats, the best part is that I WANT to!
These yummy things are high in protein, low in fat, and significantly lower in carbs than normal sliders.
YOU WILL NEED:
1lb LEAN ground turkey or chicken
3 FAT and ROUND sweet potatoes (the long skinnier shapes won’t be big enough to be “buns”
Baby Spinach leaves or Romaine
1/2 Purple onion
1 yellow onion
3 TBS fish sauce (or salt)
1/2 – 1 TBS ground pepper
Fat-free sharp cheddar cheese slices
DIRECTIONS:
Wash the sweet potatoes and cut them so that you have circles.
These will be the “buns” for your sliders, which means you’ll need an even number of circles.
Chop up the YELLOW onion.
In a big bowl, mix together the fish sauce (or salt,) pepper, yellow onions, and meat.
Take golf-ball sized handfuls and mush together to make “patties”
Aim to make them ‘flatter’ as they will shrink and become more ‘plump’ as they cook.
Slice the PURPLE onion in a way that you’ll have “strips”
These will be cooked in the pan to soften them and added to the sliders as a topping.
In preheated - MEDIUM heat - non-stick pan (or any pan, as long as you spray it ahead of time with non-stick spray – you already know I love Pam’s Olive Oil spray), cook sweet potato circles until slightly “browned” on both sides. You basically just want to heat them enough to ‘soften’ them up. Set aside.
Take the other serving of sweet potato circles and cook/brown them on BOTH sides. Set aside.
In the same preheated non stick pan, cook the meat patties. (You may add in EXTRA virgin olive oil to the pan to help prevent sticking and ensure even cooking)
Keep an eye on them.
Make little slits in the middle to check for done-ness. No pink = cooked!
Remove from heat. Immediately, place small portions of the cheese slices so the cheese melts quickly.
Toss in the purple onion “strips” in the pan just long enough to soften them and give them a nice “caramelized” look.
Put the sliders together on the sweet potatoes. Top with the spinach/romaine and cooked purple onions. Use whatever sauce you’d like!
I steer away from ketchup as it his high in sugar.
MUSTARD, however, has ZERO calories!
NOTE: If you used fish sauce to season the patties, you probably wont even need a sauce. The fish sauce makes the patties SUPER tasty on their own!
In joy, enjoy! <3
-JVee
Lean Turkey and Avocado Toastie
I call it a toastie because it's not quite a panini, since I had no press haha.
And the name "toastie" just sounds cuter!
Loaded with protein from the meat and nutritious value from the grains and avocado!
You're gonna love this! Low in excess fats and oils.
YOU WILL NEED:
2 slices of nutty grain bread (or whatever bread you prefer)
1 avocado
1 slice fat-free sharp cheddar cheese
Lean turkey meat (I got mine from the deli, but pre-packed is okay, too! Just pick the most "nutritious" one)
2 slices lean turkey bacon
1/2 tsp salt
Pinch of garlic powder (season to preferred taste)
1/2 tsp lime juice (again, season to taste)
DIRECTIONS:
Cook the bacon in a skillet and set aside on a plate with paper towels to soak up the excess oil.
Split the two slices in half, making 4 pieces of bacon.
Cut open the avocado and mush it up, as if you were making guacamole.
Add in the salt, garlic powder, and lime juice.
On one slice of bread, place the cheese and top with the 4 mini slices of bacon.
On the other slice of bread, spread the avocado/guac as if it were mayo. Then layer on the turkey meat.
(Save some of the guac, you'll be adding a second layer in just a second)
Place the slices of bread in the skillet and toast. (You're only toasting the outside, since the other side is already topped with meat and such. This helps keep some moisture in the bread and melts the cheese so that the bacon sticks to it.
Remove from heat.
Take the slice of bread that has the avocado and turkey and spread one more layer of avocado.
Put the two bread pieces together and ta-da!
In joy, enjoy :)
-JVee
PS.
To make it faster, just premix the avocado and put it in the fridge.
In the morning, toast the bread slices in the toaster and add everything else, accordingly.
Wrap it up, take it to-go!
Lean Turkey Meatballs
Meal prepping is so important.
When you have food readily made, you’re less likely to make poor choices in what to eat for your meals.
Look at it this way, when you’re hungry and don’t have time to cook because of work or school (or whatever it is that you do!) you’re willing to grab something quick, fast, and “there”.
This normally means fast food, vending machine snacks, sodas, etc.
Just like the Veggie Muffins, these Turkey Meatballs are a perfect choice for having leftovers that STILL taste great! I love them for lunch and/or dinner!
Serve on a bed of greens, brown rice, or plain with a side of veggies and fruit!
I love them with Sriracha or Jalapeno Tabasco. Hot sauce is (almost) always low calorie, if not 0 calorie and adds a great kick. Ketchup, Ranch, and other sauces/dressings have too much oily fats and sugar.
These meatballs are packed with protein, super lean, and roughly only 90 calories per serving which means, yes, you can have more than one!
YOU WILL NEED:
2.5-3lbs ground turkey
3 egg whites
1 cup raw oats (I love the plain Quaker oats)
1 purple or yellow onion, whichever you prefer
2 TBS paprika
1 TBS Mrs Dash
1 TBS Oregano
2-4 TBS of fish sauce (or salt)
(You can basically add other seasonings/herbs/veggies that you’d like)
NOTE: Fish Sauce is pretty salty in small amounts. Salt adds flavor, but you usually require more of it
DIRECTIONS:
Preheat oven to 375
Grease muffin tins (again, I use Pam’s Olive Oil Spray)
Mix all of the ingredients together in a biiig ole bowl WITH YOUR HANDS! Way more fun, and it allows to really ensure even mixing
Mush into balls
Cook for about 35 mins, max 40
In joy, enjoy!
-JVee
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