In efforts to try and lose the five lbs I’ve gained this summer, eating all the food and drinking all the drinks, I decided to come up with a healthier version of stuffed mushrooms.
Chicken sausage, spinach and kale stuffed mushrooms: -four large Portobello mushroom caps -one package of Italian chicken/Turkey sausage -one package of fresh baby spinach/kale -one large shallot-minced -4 cloves of garlic-minced -2 tablespoons of low fat cream cheese -freshly grated Parmesan cheese -salt, pepper, red pepper flakes to taste -avocado oil
Preheat oven to 350 degrees, and heat a non stick skillet to medium on the stovetop. Drizzle mushroom caps with avocado oil, both sides, and season both sides with salt and pepper. Place on a baking sheet lined with aluminum foil (spray with non stick cooking spray), and roast in the oven for about 15 minutes.
While the mushrooms are roasting, add avocado oil to the preheated non stick skillet, and sauté the shallots and garlic until softened. Add a pinch of red pepper flakes, salt and pepper. Next, add in the chicken sausage and let brown for about 10 minutes. Add in the two tablespoons of cream cheese and stir until creamy. Lastly, add in the spinach and let wilt. Salt and pepper to taste.
Take the mushroom caps out of the oven, and scoop in the mixture into the caps. Top with Parmesan cheese, and return to the oven. Set oven to broil, and let cook until golden brown. Enjoy!
Chicken chili One package of chicken thighs cut into cubes 1 packet low sodium taco seasoning Cumin, red pepper flakes, dried cilantro & oregano 1 can diced tomatoes 2 can of beans-lightly rinsed 2 green onions, thinly sliced (for garnish) 1 red pepper, diced 1 red pepper, diced 2 cloves minced garlic 1 box of low sodium chicken stock
Season chicken with the taco season packet and set aside. Sauté the veggies in a stock/soup pot until soft, adding the cumin, dried spices and salt and pepper to taste. Add in the chicken, beans, and diced tomatoes and bring to a boil for about 10-15 minutes. Taste for seasoning and let simmer for another 15 minutes. Garnish with green onions, and enjoy!
Overall week 4 of training went off without a hitch. Despite little sleep, I managed to get in my weekday runs, strength training, and even a shake out walk today. I also finished my week off with a couple hours of yard work, which included glimpses of spring!
But back it up a little…sorry, I am getting ahead of myself-LOL! Yesterday was my scheduled long run, and I had 11 miles on deck. I hadn’t run long outside since November, and my nerves were pretty high. My friend D offered to meet up with me at 8 a.m. as she was starting at 7 a.m. and I could sleep in a little while she started out since she needed 18 miles.
It worked out PERFECTLY. The sun was out, the temps were nearly perfect and I couldn’t have asked for a better morning. Despite being much faster than I am, D offered to slow it down so we could just run, chat, and leave it all on the trails for a couple hours. And that’s exactly what we did…we kept it a 10mm pace, which is my ‘sweet spot’ to run in where I am pushing myself yet can still glide along easily while holding a conversation.
My ITB is starting to feel the miles, so I did have to stop at stretch it out several times. A quick stretch though, was what seemed to do the trick and I tried to ensure we weren’t stopped for more than a minute each time. The run was amazing, but I am guessing this is greatly due to the company I was in. ❤
Since the hubby is working all weekend, I decided to take the girls to see the new Cinderella movie. I LOVED it. They did, too! I highly recommend seeing this film.
Today was a busy day of Fox Valley Marathon planning and my fellow Co-Directors of Volunteers and I met up with the Race Directors for a an overview of the new online tools we will be using. Can’t wait!
I finished the day, as said previously, by working on my yard, raking, walking, pulling up dead stuff and yes…scooping a winter’s worth of dog poo. Gross is all I can say.
Tonight’s Sunday Supper was Red snapper that I pan fried, served with a broccoli slaw with pancetta along with a cauliflower and leek mash. Delish indeed!!!
I’ve posted how I prepare Cauliflower mash previously here and just added a chopped leek to the mix. YUM!
One bag of pre-chopped broccoli slaw
2 teaspoons of Mayo with olive oil
A splash or two of rice wine vinegar
Kosher salt and pepper to taste
1 cup of pancetta that has been browned with garlic and chopped mushrooms (drain on a paper towel)
Mix well and let chill for an hour before serving
Dry your fillets with a paper towel and season with kosher salt and freshly ground pepper. Heat a non stick pan with cooking spray and just a drizzle of extra virgin olive oil to medium/high heat. Cook skin side down first, add a pat of unsalted butter and flip about 4-5 minutes and brown the other side for just a minute or two until the fish is completely cooked. Finish with a light sprinkle of kosher salt.
As the weekend draws to a close, I am counting my blessings. I truly couldn’t and SHOULDN’T ever ask or want for more in my life, than what I have today.
Did you all get your long runs in? Were you able to get outside this weekend? What’s your favorite healthy meal?