Grilled Portobello Mushrooms

Grilled  Portobello Mushrooms

Ingredients

• 3 Portobello mushrooms
• 1/4 cup canola oil
• 3 tablespoons chopped onion
• 4 cloves garlic, minced
• 4 tablespoons balsamic vinegar

Directions

1. Clean mushrooms and remove stems, reserve for other use. Place caps on a plate with the gills up.
2. In a small bowl, combine the oil, onion, garlic and vinegar. Pour mixture evenly over the mushroom caps and let stand for 1 hour.
3. Grill over hot grill for 10 minutes. Serve immediately.

Nutrition

• Calories - 217 kcal - 11%
• Carbohydrates - 11 g - 4%
• Cholestero - l0 mg - 0%
• Fat - 19 g - 29%
• Fiber - 1.9 g - 8%
• Protein - 3.2 g - 6%
• Sodium - 13 mg - < 1%

* Percent Daily Values are based on a 2,000 calorie diet

Makes 3 Servings

Quick Lemon Dijon Chicken

Quick Lemon Dijon Chicken

Ingredients

• 2 skinless, boneless chicken breast halves - cut into 2 inch pieces
• 1/4 lime, juiced
• 1/2 lemon, juiced
• 4 tablespoons Dijon mustard
• freshly ground black pepper
• Creole-style seasoning to taste

Directions

1. Place chicken in a skillet over medium heat. Pour in lime and lemon juices, and stir in Dijon, black pepper, and Creole-seasoning. Cook, turning chicken occasionally, until the chicken pieces are done, about 15 minutes.

Nutrition

• Calories 301 kcal - 15%
• Carbohydrates 10.5 g - 3%
• Cholesterol 137 mg - 46%
• Fat 3.1 g - 5%
• Fiber 1.7 g - 7%
• Protein 55 g - 110%
• Sodium 984 mg - 39%*

*Percent Daily Values are based on a 2,000 calorie diet.

Quinoa Pudding

Quinoa Pudding

Ingredients

• 1 cup quinoa
• 2 cups water
• 2 cups apple juice
• 1 cup raisins
• 2 tablespoons lemon juice
• 1 teaspoon ground cinnamon, or to taste
• salt to taste
• 2 teaspoons vanilla extract

Directions

1. Place quinoa in a sieve and rinse thoroughly. Allow to drain, then place quinoa in a medium saucepan with water. Bring to a boil over high heat. Cover pan with lid, lower heat, and allow to simmer until all water is absorbed and quinoa is tender, about 15 minutes.
2. Mix in apple juice, raisins, lemon juice, cinnamon, and salt. Cover pan and allow to simmer for 15 minutes longer. Stir in vanilla extract. Serve warm.

Featured Recipe: Zucchini and Potato Bake

Zucchini and Potato Bake

Ingredients

• 2 medium zucchini, quartered and cut into large pieces
• 4 medium potatoes, peeled and cut into large chunks
• 1 medium red bell pepper, seeded and chopped
• 1 clove garlic, sliced
• 1/2 cup dry bread crumbs
• 1/4 cup olive oil
• paprika to taste
• salt to taste
• ground black pepper to taste

Directions

1. Preheat oven to 400 degrees F (200 degrees C).
2. In a medium baking pan, toss together the zucchini, potatoes, red bell pepper, garlic, bread crumbs, and olive oil. Season with paprika, salt, and pepper.
3. Bake 1 hour in the preheated oven, stirring occasionally, until potatoes are tender and lightly brown

Featured Recipe

Chicken Kabobs

 Ingredients

• 4 skinless, boneless chicken breast halves - cubed
• 1 large green bell pepper, cut into 2 inch pieces
• 1 onion, cut into wedges
• 1 large red bell pepper, cut into 2 inch pieces
• 1 cup barbeque sauce
• skewers

Directions

1. Preheat grill for high heat.
2. Thread the chicken, green bell pepper, onion, and red bell pepper pieces onto skewers alternately.
3. Lightly oil the grill grate. Place kabobs on the prepared grill, and brush with barbeque sauce. Cook, turning and brushing with barbeque sauce frequently, for 15 minutes, or until chicken juices run clear.

Featured Recipe

Salmon and Asparagus in a Bag

Ingredients

• 1 pound asparagus spears, trimmed
• 1/4 cup water
• 1 pound salmon fillets, skin removed
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• 1 tablespoon dried dill weed
• salt and ground black pepper to taste
• 1 cup sliced spinach
• 1 tablespoon capers
• 1/4 cup diced red onion
• 1 tablespoon lemon juice

Directions

1. Preheat oven to 450 degrees F (230 degrees C).
2. Place asparagus and water in a covered, microwave-safe, and vented bowl; steam in the microwave for 5 minutes.
3. Rub salmon with olive oil, 1 tablespoon lemon juice, dill weed, salt, and black pepper; place in a foil oven bag. Toss spinach, capers, red onion, and asparagus with salt, black pepper, and 1 tablespoon lemon juice in the foil oven bag. Place vegetables on top of salmon. Fold foil bag closed and place in a baking dish.
4. Bake in the preheated oven until salmon flakes easily with a fork, about 30 minutes. Carefully split bag open with a knife to release steam.