Saturday, March 7, 2015

Fab Fish and Perfect Portobellos

Officially retired from my career of 40 years, my husband kidded that the "Healthy Cafe" has moved to 63 Mountain Meadow Drive.  So I transition from planning healthy menus and recipes for several hundred to planning and preparing healthy meals at home.  Every single bite of dinner was delicious.  The Stuffed Mushroom recipe was inspired by Clean Eating Magazine.

Stuffed Portobellos Alfredo

(Serves 2)

Remove stems and gills from mushrooms.
6 baby portobello mushrooms

Saute garlic in olive oil.
2 garlic cloves, minced
1 teaspoon olive oil

Add zucchini and saute 3 minutes.
2/3 cup zucchini, cut in 1/2 inch cubes 

Add red pepper and cook an additional 3 minutes.
1/3 cup red pepper, diced

Stir in spinach and saute 30 seconds.
1 cup spinach 

Remove from heat.  Stir in tomatoes.
1/3 cup diced fresh tomatoes.

Stuff mushrooms.


Melt buttery spread.
1 tablespoon Earth Balance Buttery Spread

Stir in flour and stir constantly for 30 seconds.
1 tablespoon whole wheat flour

Slowly stir in milk and cook until slightly thickened, about 1 minute.
1/3 cup skim milk  

Stir in cheese.
3 tablespoons feta

Pour sauce over mushrooms.  Garnish with diced fresh tomatoes.
Bake at 375 F. for 15 minutes.
Garnish with fresh parsley.

The flounder was simply sprinkled with Mrs. Dash and topped with lemon juice from 1/2 lemon and 1/2 lemon sliced.

I had a terrific send-off at work, despite the worst snow storm of the season. 

I put together a slide show with nearly 500 photos of my 40 year career, 35 with WVU.  This was a great place to be a dietitian with a receptive audience who appreciated the healthy meals.  


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