Often my lunches are weird. I grab whatever is in the fridge and figure out something to do with them when lunch time comes around. And in my never ending quest to eat better, I am trying to find a suitable replacement for mayo. So one day I had 1/2 butternut squash and I decided to see if it went ok in a sandwich as the mayo. I put a good amount on both slices with rotisserie chicken, tomatoes and fresh cilantro in between. It was so good!! If only butternut squash could keep in the fridge. I can't cook one every time I want a sandwich.
I tried a new recipe last night...well, I saw a recipe and it inspired this one but isn't the same at all. Adam told me it was really good. And it was! I would do one thing differently though, next time. I will bake the unstuffed mushrooms for a bit first because they didn't cook down enough.
It's just big portabello mushroom caps, rotisserie chicken, diced, 1 diced tomato, 1/2 red bell pepper and a minced clove of garlic. I sauteed it all until the tomatoes were soft. I cleaned the mushrooms and took out the stem. I put in a very thin layer of cottage cheese then topped it with the veggie/meat mixture. Then topped that with grated parmesan. I baked it at 400 degrees for 12 minutes. After I pulled it out, I added fresh basil and parsley.
Ohh...and the side is spicy carrot fries. So good! I just brushed olive oil over them and sprinkled with chili powder and threw those in the oven before I started working on the mushroom stuff so they baked a while. I pushed them all together and added the mushrooms to the same cookie sheet so they came out together. I also made some yellow rice for Adam and they would have finished at the same time but I forgot to turn the rice cooker on. Whoops. So we waited on the rice to cook before we ate. Give me carrots any day...he can have his nasty rice. ;o)
Traci’s Seasoning Powder Now Available!
1 week ago