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Stuffed Portobello Mushrooms

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Stuffed Portobello Mushrooms
Votes: 0
Rating: 0
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Nutrition Facts
Stuffed Portobello Mushrooms
Amount Per Serving
Calories 289 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Total Carbohydrates 50g 17%
Protein 18g 36%
* Percent Daily Values are based on a 2000 calorie diet.
Cuisine Vegetarian
Diet Type Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Cuisine Vegetarian
Diet Type Vegetarian
Prep Time 20 minutes
Cook Time 25 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
Rate this recipe!
Nutrition Facts
Stuffed Portobello Mushrooms
Amount Per Serving
Calories 289 Calories from Fat 18
% Daily Value*
Total Fat 2g 3%
Total Carbohydrates 50g 17%
Protein 18g 36%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Preheat your oven to 400º F.
  2. Remove the stems from your portobello mushrooms and coarsely chop the stems. Place the mushroom caps, stem side up, on a baking sheet.
  3. Spray a large nonstick skillet with cooking spray and place over medium heat. Add your onions to the skillet and cook for about 1 minute, or until the onions become soft. Add your garlic, stirring them in with the onions for about 20 seconds. Add your chopped mushroom stems and cook for another 2 minutes, occasionally stirring. Your mushroom stems should become soft.
  4. In a large bowl add the ingredients from the skillet. Stir in the beans, serrano pepper, basil, Worcestershire, oregano, salt, and pepper.
  5. Add half of your mushroom mixture to a food processor and process until smooth before mixing it in with the remaining mushroom mixture. Stir your corn into the mixture.
  6. Stuff the portobello mushroom caps with the filling and loosely cover with tin foil. Bank for 15 minutes and then remove the foil and continue to bake for another 5 minutes. Your mushrooms should be browned and sizzling.
Recipe Notes

Per Serving:

Calories: 289

Protein: 18g

Carbs: 50g

Fat: 2g

Cooking times will vary if you increase or decrease the default number of servings. Cook all meat, poultry, fish and eggs thoroughly.

Lentil & Veggies Rice Pilaf

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Lentil & Veggies Rice Pilaf
Votes: 3
Rating: 5
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Nutrition Facts
Lentil & Veggies Rice Pilaf
Amount Per Serving
Calories 213 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Total Carbohydrates 37g 12%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.
Cuisine Vegetarian
Diet Type Vegetarian
Cooking Time 20 Minute Meal
Cook Time 20 minutes
Servings
Ingredients
Cuisine Vegetarian
Diet Type Vegetarian
Cooking Time 20 Minute Meal
Cook Time 20 minutes
Servings
Ingredients
Votes: 3
Rating: 5
Rate this recipe!
Nutrition Facts
Lentil & Veggies Rice Pilaf
Amount Per Serving
Calories 213 Calories from Fat 54
% Daily Value*
Total Fat 6g 9%
Total Carbohydrates 37g 12%
Protein 10g 20%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. In a medium saucepan add your olive oil and place over medium heat. Once hot, add your garlic and onion and cook for 3 - 5 minutes, or until the onions become tender.
  2. Add your vegetable broth, brown rice (uncooked), lentils, and basil.
  3. Bring to a boil and then reduce the heat. Cover and let simmer for 10 minutes, or until the rice and lentils are cooked through.
  4. In a separate, medium-high saucepan, bring 6 cups of water to a boil. Add your carrots, celery, broccoli, and red sweet peppers and cook for 4 - 6 minutes, or until the veggies have reached your desired level of tenderness.
  5. Serve the rice, topped with veggies.
Recipe Notes

Per Serving:

Calories: 213

Protein: 10g

Carbs: 37g

Fat: 6g

Cooking times will vary if you increase or decrease the default number of servings. Cook all meat, poultry, fish and eggs thoroughly.

Italian Three-Bean Rice

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Italian Three-Bean Rice
Votes: 1
Rating: 5
Rate this recipe!
Nutrition Facts
Italian Three-Bean Rice
Amount Per Serving
Calories 259 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Total Carbohydrates 50g 17%
Protein 14g 28%
* Percent Daily Values are based on a 2000 calorie diet.
Cuisine Vegetarian
Diet Type Vegetarian
Cook Time 30 minutes
Servings
servings
Ingredients
Cuisine Vegetarian
Diet Type Vegetarian
Cook Time 30 minutes
Servings
servings
Ingredients
Votes: 1
Rating: 5
Rate this recipe!
Nutrition Facts
Italian Three-Bean Rice
Amount Per Serving
Calories 259 Calories from Fat 36
% Daily Value*
Total Fat 4g 6%
Total Carbohydrates 50g 17%
Protein 14g 28%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. In a large skillet combine your kidney beans with your can of tomatoes, vegetable broth, lima beans, green beans, basil, and brown rice (uncooked).
  2. Bring to a boil and reduce the heat. Cover and let simmer for 15 minutes or until the rice is cooked through.
  3. Stir in your spaghetti sauce. Once thoroughly hot, serve.
Recipe Notes

Per Serving: 

Calories: 259

Protein: 14g

Carbs: 50g

Fat: 4g

Cooking times will vary if you increase or decrease the default number of servings. Cook all meat, poultry, fish and eggs thoroughly.

Asparagus and Potato Scramble

Try these scrambled eggs on your high-fat or keto diet.

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Asparagus and Potato Scramble
Votes: 0
Rating: 0
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Nutrition Facts
Asparagus and Potato Scramble
Amount Per Serving
Calories 184 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Total Carbohydrates 14g 5%
Protein 12g 24%
* Percent Daily Values are based on a 2000 calorie diet.
Protein Eggs
Cook Time 20 minutes
Servings
servings
Ingredients
Protein Eggs
Cook Time 20 minutes
Servings
servings
Ingredients
Votes: 0
Rating: 0
Rate this recipe!
Nutrition Facts
Asparagus and Potato Scramble
Amount Per Serving
Calories 184 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Total Carbohydrates 14g 5%
Protein 12g 24%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Spray a large skillet with your cooking spray and heat it over medium heat.
  2. Add your hashbrowns and green onions. Cook for 4 - 5 minutes or until your potatoes begin to brown.
  3. In a large whisk together your egg whites and whole eggs, along with your milk, basil, salt, and pepper. Stir in your asparagus and then pour the mixture over your potatoes and green onions.
  4. Cook until your mixture begins to set. Do not stir.
  5. Use a spatula to lift and fold the partially cooked egg mixture so that the remaining uncooked portion flows underneath and onto the skillet surface.
  6. Continue to cook and fold until your eggs are cooked through, without drying them out.
  7. Remove your skillet from the heat and sprinkle your cheddar over the top. Cover and let stand for 1 minute, or until your cheese is melted.
Recipe Notes

Per Serving: 

Calories: 184

Protein: 12g

Carbs: 14g

Fat: 9g

Cooking times will vary if you increase or decrease the default number of servings. Cook all meat, poultry, fish and eggs thoroughly.
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