Stuffed mushrooms

I came across this recipe in the Magic Bullet brochure. It would be a good appetizer but was so  easy and delicious it is a fun side to any meal.  I had some filling left over and tossed it on warm pasta-fabulous!

10-12 large mushrooms
1/4 c low fat Ricotta Cheese  (2 pts)
1/2 c fresh spinach
1 oz Parmesan cheese  (3 pts)
1 clove garlic
1/4 of regular onion
splash of chicken or vegetable broth

Pre-heat oven to 350 degrees.
Start off by...popping off the stems of the mushrooms, making area for the stuffing.
Load all the ingredients, except the mushrooms in the magic bullet, blender or food processor. Pulse until the consistency is slightly textured but not quite smooth.  Spoon the mixture into the mushroom tops and cook on a lightly greased baking sheet for 15-20 minutes.

Healthy Chocolate Spinach Smoothie

This is a refreshing way to start the day or have a snack!

1 frozen banana (I slice mine before freezing)
1/2 to 1 cup almond or coconut milk
1 scoop protein powder (vanilla or chocolate)
2 T unsweetened cocoa powder
1/2 t cinnamon
2-3 cups fresh spinach leaves
6-7 ice cubes

Puree all in blender and enjoy!

Avocado Chocolate Fruit Dip

Jenny Twitchell shared this yummy recipe at our back to school activity. Yes, healthy can be delicious!

Avocado Chocolate Dip 

Finely blend 2 ripe avocados,

add 1/2 C. unsweetened cocoa powder,

1/2 C. honey,

1 teaspoon of vanilla

Blend well and serve with fruit!

 This can also be used as a frosting.

Crock Pot Salsa Chicken

I saw this recipe shared on another site.  I started with frozen chicken breasts and it was delicious.
It was great over rice or wrapped in a tortilla.

SLOW-COOKER SALSA CHICKEN

Ingredients
2 lbs. (32 oz.) chicken breasts, boneless and skinless
1 cup salsa, homemade or purchased
1 cup petite diced canned tomatoes (choose low-sodium)
2 tbsp. taco seasoning
1 cup onions, diced fine
1/2 cup celery diced fine
1/2 cup carrots, shredded
3 tbsp. sour cream, reduced fat

Directions
Place the chicken in a slow cooker. Sprinkle the taco seasoning over the meat then layer the vegetables and salsa on top. Pour a half cup water over the mixture, set on low and cook for 6-8 hours. The meat is cooked when it shreds or reaches an internal temperature of 165°F. When ready to serve, break up the chicken with two forks then stir in the sour cream.
Makes eight 1 cup servings.

Lemon Raisin Criss-Cross Cookies

At our Lemon Garden Party Activity we sampled lots of yummy lemon desserts.  Carolyn Miles shared these tender treats from the Betty Crocker Cookie Book.


Lemon Raisin Criss-Cross Cookies

1/2 c butter
3/4 c sugar
1 egg
1/2 t lemon extract
1 3/4 c flour
3/4 t cream of tartar
3/4 t baking soda
1/4 t salt
1 c raisins

1. Cream butter with sugar.
2.  Blend in eggs and lemon extract.
3. Add dry ingredients.
4. Stir in raisins.
5. Roll into 1 inch balls and put on lightly greased cookie sheet.
6. Flatten with tines of fork in a criss-cross pattern.
7. Bake at 400 degrees for 8-10 minutes.

DIY Bubble Solution

We had a great  time at the ward Barbeque today with bubbles.  The solution is easy and cheap to make. There are several variations on the internet so I am posting the approximate amounts I used.









Mix together:
8 cups water
1  cup Dawn or other dishwashing liquid
1/4 c corn syrup or glycerine


It is best to let solution sit for a day as it gets stonger but I have made it the same day before and it was fine. For Saturday I had first made the mixture with corn syrup then found glycerine at Walmart so just added some to it. 
Some of the easiest things to use for wands are pipe cleaners formed into circles...or wire hangers wrapped with yarn...

Chicken Ratatouille

I tweaked this dish from one that was posted here.  I added some spices that weren't in the original recipe including cayenne pepper to give it a little zing. 

1 tablespoon Olive Oil

1 pound cooked chicken breasts or cooked  ground turkey

1 large sweet onion

1-2 T minced garlic (to taste)

1 red pepper, cut in approx 1/2″ pieces

1 yellow or orange pepper, cut in approx 1/2″ pieces

1 medium eggplant, peeled, and cut in 1/2″ pieces

1 zucchini, quartered and sliced

1 summer squash, quartered and sliced

12 oz. white mushrooms, sliced

1 large can tomato puree (I added about a can full of water, too)

salt, pepper

3 tablespoons dried basil, crushed

garlic powder

4 packets Splenda

Cayenne pepper

Oregano

Saute  minced garlic and onion in  1 1/2 t olive oil until onions are translucent.   After 3 minutes add the peppers, and the rremaining 1 1/2 t olive oil, stir frequently.  After 3 minutes add the eggplant. Cook for 5 minutes then add the mushrooms, zucchini, and squash. Cook for 5 minutes. Add the tomato puree and spices

Add the Splenda, salt, pepper, basil, and very generous amounts of garlic powder. Mix well and bring to boil. 

Add the chicken after the sauce tastes right. The more you stir the chicken shreds which is actually not a bad thing.

Reduce heat and cook on low for 15 minutes (or more).

Good by itself, or you can serve with brown rice. This reheats very well.