Stuffed Vegetable Portobello Mushrooms w/ Maryland-Style Potatoes

For Meatless Monday yesterday, it was a serious "what veggies do I have in the fridge?" kind of meal. There are a lot of additional mix-ins you can do like tomatoes, red peppers and black beans.  This is what I came up with:

Mushrooms:

3 - Portobello mushroom caps

1/4 - zucchini, diced

1/4 - squash, diced

1/2 cup - broccoli, diced

2 tbls - onion, diced

5 - black olives

1 tsp - Dried basil

1 tsp - Paprika

1 oz - gruyere cheese

1/4 cup - Panko crumbs

2 tsp - olive oil

Preheat oven to 425. Cleaned out caps by removing caps and cleaning on black with a spoon. Place caps on a cookie sheet. Drizzle 1 tsp of olive oil on caps. Place in oven for 5 min. After 5 min, remove from oven, but keep the oven on. 

Warm up a pan. Placed all vegetables being used in a bowl. Drizzle remaining olive oil. Add basil and paprika. Mix ingredients. Add to hot pan and heat through for 5 min or until vegetables are soft. 

Remove vegetables from heat and put into same bowl used. Add cheese. Mix cheese in mixture. Scoop veggie mixture into caps. Evenly distribute panko crumbs on top of each cap. Place in oven for 5 min.  

Serve warm. 

Servings: 3

Calories: 104 per serving

For the potatoes, there wasn't really anything special. I used 2 potatoes. Cut them into chunks and stove cooked them. I added a tsp of olive oil and a whole lot of OLD BAY seasoning. That's what makes them Maryland style. I should post the Cauliflower soup I made. That was good. Maybe I should make that for dinner sometime this week. 

Sorry, I digressed. The whole meal came out to: 

	Calories	Carbs	Fat	Protein	Sodium	Sugar
Dinner
Generic - Portabella Mushroom, 1 med (85g)	20	4	0	3	10	1
Generic - Black Olives, Pitted - Small, 3 gr. (6 olives)	5	0	1	0	23	0
Squash - Zucchini, includes skin, cooked, boiled, drained, without salt, 0.33 cup, sliced	10	2	0	0	2	1
Broccoli - Raw, 0.25 cup, chopped	7	1	0	1	7	0
Cheese - Gruyere, 0.33 oz	39	0	3	3	31	0
Iam's - Panko Bread Crumbs, 1/12 cup	23	5	0	1	11	0
Generic - Oven Roasted Potato Wedges 113 g, 226 g	100	22	0	2	0	0
Add Food Quick Tools	204	34	4	10	84	2

Chicken Pot Pie Muffins

I heart this recipe!

It's healthy, cheap, fast, and delicious! The best 4 words for dinner.

Kitchen Tools:
Large bowl
Muffin tin
Spoon for mixing
Small pan

Time:
Prep time: 10 min
Cook time: 15 min

Ingredients: 
Can of biscuits (MUST BE A SERVING of 10. I have found this at the 99 cent only store and I would check Food4Less/Savon or any type of discount store)
Cooked shredded chicken (You can boil 1 breast of chicken and shred or buy a can of shredded chicken
1 stalk of celery chopped
2 small carrots chopped
1/2 onion (You can do more or less. I love onions)
1/2 cup of cream of chicken
1 cup of shredded gouda cheese (If you cannot find gouda, use mozzarella or WW cheese)
Dash of red vinegar

Preheat oven to 425 degrees
Spray a muffin tin with cooking spray
Press biscuits into each hole by forming a cup. Spread the dough up the sides.
In a small pan, saute the vegetables with a dash of red vinegar for 5 minutes.
Mix saute vegetables with cheese, shredded chicken and cream of chicken.
Scoop a spoonful into each hole in muffin tin where you placed a biscuit. Make sure that they are even.
Bake for 12-15 minutes. You want the tops to be brown.
Pop the muffins out and they are ready to serve.

Per muffin:

Calories	Carbs	Fat	Protein	Sodium	Sugar

120

11

5

8

374

1

So you could have 2 muffins and a side salad and have an awesome dinner.