Recipes

Chicken sausage and spinach stuffed mushrooms

Happy Thursday!!

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!

What’s your favorite recipe?

Cheers! Enjoy!!

Michelle

food

Weekend wrap up

I don’t have a lot to report this weekend.

I worked both Saturday and Sunday, and despite 95% of my weekend being pretty darn good, the nurse that chewed my butt for THEIR lack of planning sorta sunk in, and hit me hard as the weekend wrapped up.  Somehow, it’s my problem that they failed to finish their competency paperwork in a timely manner, therefore locking them out of the testing they needed to perform.  Yet anyone who works in healthcare knows that it’s ALL about rules, regulations, and proper training to keep our patients safe.

Yet I don’t have a BSN in my signature block, so this nurse decided to let me have it.  I kept my composure on the phone, apologizing profusely for a whole lot of nothing that I did wrong, and hung up the phone in tears.  I chose to let this drain my joy…but only briefly.  I drove home in silence, and after my 30 minute commute I was calm and welcomed by my family.  Life was good again.  I dropped my purse on the counter, gave hugs to my youngest who had spent the night at her friend’s house the night before and poured myself in to my welcoming bed.  I slept for TWO hours, and it was glorious.

I woke up to my hubby and youngest cooking our traditional Sunday Supper.  A dinner I normally always prepare.  But they stepped in and saved the day.

Check it out:

Cabbage salad with cilantro dressing, paired with a yummy passion fruit cocktail!
Cabbage salad with cilantro dressing, paired with a yummy passion fruit cocktail!

Marinated steak served over a mango sauce, along with roasted potatoes and mushrooms, YUM!
Marinated steak served over a mango sauce, along with roasted potatoes and mushrooms, YUM!

I finished the night with day 11 of my ab challenge, a hot shower, and time spent in front of the fire.  Tomorrow I have at least a 16 hour work day on deck, so I will postpone my first run of 2015 until Tuesday.

Lastly I was featured on one of my favorite blogs today!  You can see it here!

My goal?  2 miles on the treadmill.  Who wants to join me? What’s your favorite running songs?  I need to update my play list!

Have a great week, Movers!

❤ Michelle

food, Three things, Thursday

TTT

Three Things Thursday!

Ok, so my Three things Thursday post is going to go a little like this:

1. I’ve been at my current job for nearly 10 months now.  I’m finally settling in, feeling more comfortable, and really making connections with my staff, peers, and Pathology staff.  I’d been told a pay raise was in the works, as my annual merit raise was pennies since I was only with the hospital technically one quarter of last year (June 30th ends the fiscal year for our hospital).  Today when checking my pay stub, I saw that my raise kicked in and I smiled.  It’s not huge, but it made me feel really good that my hard work is recognized.  YAY. Every little bit counts!

Pic credit: adminfinance.umv.edu
Pic credit: adminfinance.umv.edu

2. Today marks the 2 week anniversary of my self mutilation – aka Christmas injury.  You can read about it here: https://movinitwithmichelle.com/2014/12/27/christmas-injuries/ I am happy to report that for the first time in 2 weeks, I was able to take a REAL shower without my uber bandaged thumb.  The wound is healing NICELY, I am able to cook again, and am looking forward to RUNNING next week!!!  Tonight is the first time I have a regular Band-Aid on the wound, but will probably add more padding when I leave the house-just for safety purposes.  It’s still very tender, hasn’t closed completely quite yet and is still very bruised.  But…it gets better every day, and soon I’ll be back it all with full force, despite lacking a slice of my digit LOL!!

 

3. We are currently experiencing Polar Vortex #2 with our 3rd day in a row of a crazy artic blast.  Temps have plummeted, schools closed, and winds are blowing at top speeds. I also just found out that I’ll be back on single Mom duty for the next month and a half while my husband travels off and on… SOOOO….What does that mean?

COMFORT FOOD!!!!  Here’s my take on a healthy beef stroganoff:

What you’ll need:

1 lb of beef chuck roast, cubed, and seasoned with kosher salt and pepper.  Place in a bowl, and sprinkle a 1/8 cup of flour (I used gluten free, Namaste brand-my fav!!) Set aside.

1 can of low fat golden mushroom soup/1 cup of low sodium beef stock.

1 white onion, diced

3 gloves of garlic, minced

2 cups of mushrooms, chopped (I used Shitake, but any brand will do)

2 tablespoons of low fat sour cream (add this at the VERY end)

4-5 splashes of Worcestershire  sauce

Thyme, chives, and parsley-pinch of each

1 cup of gluten free rice (or the rice/pasta of your choosing), cooked to package directions

Preheat your wide sauce pan with EVOO at medium to high heat. Cook your beef until golden on each side-do not cook through.  Remove from the pan, and drain the grease.  Add a touch more oil, and sauté your onions, garlic, and mushrooms for 5-7 minutes until tender.  Season with salt and pepper.

prep work!
prep work!

Add back in the beef, and increase the heat just a touch.  In a separate bowl, add the mushroom soup and stock and mix well.  Pour over your meat.  Add 4-5 splashes of Worcestershire  sauce.  Season by adding the Thyme, Parsley, and Chives.  Lower the heat and let simmer for 15 minutes (I use this time to cook my rice).  Add in the sour cream in the last 2 minutes, stir well and get ready to plate. Taste for seasoning, serve, and enjoy!!!

Fancy?  Nope..Yummy?  You bet!
Fancy? Nope..Yummy? You bet!

 

Time for 3 questions!!!

How do you handle recognition/raises at work?  Is it frigid where you live?  What’s your favorite comfort food?

 

Keep Movin’ forward, y’all!

❤ Michelle