So here’s how it went down.
Ingredients on hand
1 handful raw broccoli
2 handfuls of sliced portabello mushrooms
1/4 bag of spinach
1/4 box uncooked elbow macaroni
1/4 cup of milk
Shredded part-skim mozzarella cheese
2 tbsp Buitoni reduced-fat pesto
1 thin slice of butter (seriously, I saved that little. lol)
Flour (I had a lot of flour on hand, only needed a little to thicken the sauce)
Freshly ground black pepper (to taste)
Dash of Salt
Burner 1 was for boiling the pasta
Burner 2 was lightly wilting the spinach with a tiny bit of butter and a sprinkle of salt
Burner 3 sautéed the mushrooms
Burner 4 blanched the broccoli
Was that stressful to read? It was a pretty fast-paced experiment. Oh — and pretty darn delicious!
“I’ll have the BLT, please… on a potato!”
This isn’t rocket science, but it’s SOOO good! McCalister’s Deli makes these AMAZING loaded baked potatoes, stuffed with a variety of deli sandwich ingredients.
They’re ridiculously tasty and uber easy to customize! I haven’t lived near a McCalister’s in years so when the craving struck, I had to make my own!
Here’s what was dancing around in my head before I made my own version:
It’s a beast! Mine were itty bitty (and hooray organic!) but they tasted just as fabulous as McAlister’s monster spuds.
As always, there are a few different ways you can make these. You can spread the potatoes with olive oil and coarse salt before baking, or just toss them right in the oven. Or you can break out the trusty microwave. But I highly suggest good old baking so you get a fabulously crispy skin (ahem: loaded with nutrients!!!)
If you do decide to bake these babies, keep in mind that they might take about 60-90 minutes to cook. This seems like an eternity, but not if you plan ahead! Bake your potatoes when you have trashy TV to catch up on, dogs to wash, or housework to be done!
So preheat your oven to 350F, scrub some spuds, make a few optional stabs with a fork, and bake away.
Just for Fun
The BLT & P (Bacon Lettuce, Tomatoes and Potato!)
The Greek (Feta, Olives, Tomatoes, Tabouli)
Tex Mex (Corn, Black Beans, Salsa Cheddar, Jalapeños)
Potato Ole (Taco Meat or Shredded Chicken, Cheddar/Mex Cheeses, Salsa or Pico de Gallo, Cilantro, Guacamole & Sour Cream)
Potato Parmigiana (Meatballs, Marinara sauce, Grated Parmesan)
Back to My Creation…
Warm, fluffy organic potatoes topped with…
Boar’s Head Oven Roasted Turkey, Tomatoes, Green Onions, Cheddar Cheese and a Dollop of Daisy Light Sour Cream
Now go have fun with your food!
For years I’ve jumped at the chance to gobble down a slice of veggie quiche any time someone was generous enough to bring one to a gathering. How could you go wrong with cheese, veggies, and eggs in a neat little pie slice of a package?
Well… actually, you can! A single serving of a store bought quiche can pack over 800mg of sodium and an average of 500 calories. For this reason, I would longingly gaze at the neat little frozen quiche at the grocery store but could never bring myself to buy one. Not so much for the calories alone, but all that salt! eep! Plus they never had nearly enough spinach in them and always left me wanting more.
My solution? End the separation anxiety!
I finally took matters into my own hands and made my own fluffy quiche. Extra veggies, yummy feta and only a pinch of salt? Yes please!
uber easy crust:
1 cup flour
1/2 teaspoon salt
1/4 cup olive oil (any variety)
1/4 cup ice cold water
Think outside the crust! These portobello mushroom pizzas are easy to make and so delicious!
Disclaimer: Messiest. Pizza. EVER!
I can’t remember for the life of me what restaurant it was, but after reading about a NY pizza place that served up a pizza on a portobello instead of pizza crust, I was super intrigued. Obviously making my way from FL to NY wouldn’t be remotely possible (sorry NY and NJ friends! Promise i’ll visit soon!) so I had to improvise!
Portobello Mushroom Pizza
Portobello Mushroom Pizza
Yield 1 personal pizza
- 1 large portobello mushroom cap
- 1/2 clove of garlic (this will make it pretty garlicky - adjust as needed)
- 2-3 tablespoons spaghetti sauce
- 4-5 turkey pepperonis
- 2-4 tablespoons of mozzarella (I used a handful of shredded part-skim cheese)
- Prep the mushroom by cutting off it's stem and scraping away at the inside to make a shallow "bowl" for your toppings.
- Spray a sheet of aluminum foil with olive oil so the mushroom won't stick.
- In a toaster oven or oven, bake the mushroom for 5-8 minutes (or until slightly soft) with garlic.
- Remover mushroom from oven and get cah-razy with your toppings!
- Top with a heaping pile of mozzarella and any additional toppings (green peppers or olives would be great! Or add ham and pineapple to make a Hawaiian pizza!)
- Return pizza to oven for several minutes to melt the cheese. Once the cheese appears to be mostly melted, switch the oven to broil to make cheese bubbly and brown!
Grab a handful of napkins and enjoy! I will definitely be making this again!!!