Meal #1
Entrée (Main Course)
55Minutes 390Calories
2 SERVINGs
Ingredients
4 portabella mushrooms (medium-size)
6 ounces crab meat (picked over and drained)
3 ounces grated mozzarella cheese
1 tablespoon olive oil
1/4 onion (chopped)
1 clove garlic (chopped, 1 teaspoon)
1/4 cup white wine (optional)
1 cup half and half
6 ounces spinach (rinsed and chopped)
3 tablespoons grated Parmesan cheese
1/4 cup breadcrumbs
salt
freshly ground black pepper
Directions
Preheat the oven to 350 degrees F.
Remove the stems from the portobello mushrooms and chop the stems. Set the whole mushroom caps aside.
In a medium heated frying pan add olive oil, onion, garlic, and mushroom stems. Saute until soft, about 3 minutes. Deglaze pan with white wine.
Pour in half-and-half and mix well. Add chopped spinach and cook until soft, about 5 minutes. Shake in grated Parmesan and breadcrumbs. Sauce will thicken when heated through, another few minutes. Remove from heat.
On a baking sheet, or large pan with a grate, arrange mushrooms, cavity-side up. Spoon in enough spinach mixture to fill the portobello mushroom cap. Stack on a couple spoonfuls of crab. Top with mozzarella cheese. Bake for 25 to 30 minutes, checking occasionally to make sure the cheese doesn't burn. Remove mushrooms from the oven and serve warm.
Side #1
ROASTED RAINBOW CARROT SALAD (WITH CITRUS CUMIN DRESSING)
This dish is like a plate full of skittles…but in carrot form.
Salad: 15 carrots (peeled, trimmed and thinly sliced) 1 avocado, cubed 2 ounces goat cheese, crumbled
Dressing: 1 shallot, minced 2 tangelo oranges 1 lemon 1/3 cup extra virgin olive oil 1/2 teaspoon ground cumin Salt Ground pepper
1. Preheat oven to 375F. Evenly divide sliced carrots between two lined (important!) baking sheets and place in oven for 15 minutes. Remove carrots and let cool on baking sheets. You’ll find them slightly rubbery. This is good. You don’t want a carrot chip salad, ya know?
2. Meanwhile, make the dressing. Place the minced shallots in a small bowl. Squeeze the juice from the oranges and lemon, being sure to catch any seeds. Whisk in extra virgin olive oil. Add cumin and add salt and pepper to taste.
3. To assemble the salad, add the carrots, cubed avocado to a medium bowl. Pour half of the dressing over top and gently toss. Add more and more dressing until it’s to the point of your liking. Divide salad between two plates and crumble goat cheese on top. BOOM! Eat the rainbow.
Side #2
Sauteed Romaine Lettuce
Prep: 20 mins
Total: 20 mins
Servings: 8
Ingredients
3 tablespoons extra-virgin olive oil
1 garlic clove, smashed and peeled
1 small celery stalk, chopped
Pinch of red-pepper flakes
2 heads romaine lettuce, trimmed and cut into 1-inch-wide strips (about 10 cups)
Directions
Heat oil in a nonstick skillet over medium heat. Add garlic, celery, and red-pepper flakes; saute until celery is softened and golden, about 5 minutes. Add lettuce, pressing it down to fit. Season with salt and pepper. Cover; cook, tossing occasionally, until lettuce is completely wilted and liquid has evaporated, 10 to 12 minutes.
Dessert
SWEET POTATO BANANA BITES
These gluten-free Sweet Potato Banana Bites have just four main ingredients and make a great snack for both kids and adults!
Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Yield: 14-16 mini muffins
INGREDIENTS
1/2 c cooked, mashed sweet potato- purple or orange (approx 1 medium)
1/2 cup mashed banana (approx 1 medium)
1/4 c nut butter
2 eggs
cinnamon, to taste
Optional mix-ins: dark chocolate chips, fruit, chia seeds, etc
INSTRUCTIONS
Smash the sweet potato and banana together in a small bowl.
Add the peanut butter, eggs and cinnamon & mix well.
Stir in any additional mix-ins and spoon into greased mini muffin tins.
Bake at 375 degrees for 18 minutes.
Meal #2
SMOKY SAUSAGE & PEPPERS WITH APPLE
This one-dish, stove-top supper is a perfect weeknight meal. Smoked paprika teams up with fall favorites to recreate a classic.
10m PREP TIME
16m COOK TIME
325 CALORIES
4 Servings
INGREDIENTS
2 tablespoons olive oil
1 medium onion, cut into thin wedges (1 cup)
1 medium red bell pepper, cut into thin strips (1 cup)
1 tablespoon Organic Smoked Paprika
1 package (13 ounces) apple chicken sausage, cut diagonally in 3/4-inch pieces
1 apple, such as Golden Delicious or Gala, peeled and thinly sliced
1 cup apple cider
1/2 teaspoon Organic Garlic Powder
1/2 teaspoon Organic Thyme Leaves
1/8 teaspoon Organic Cayenne Red Pepper
INSTRUCTIONS
1 Heat oil in large skillet on medium heat.
Add onions and bell pepper; cook and stir 5 minutes or until onions are softened.
Add paprika; cook and stir 1 minute
2 Stir in remaining ingredients.
Bring to boil. Reduce heat to low; simmer 10 minutes or until apples are tender.
Serve over rice, if desired
Side #1
Purple Potato Salad
Total: 35 min
Prep: 15 min
Cook: 20 min
Yield: 6 to 8 servings
Ingredients
2 pounds small purple potatoes
1 purple onion, diced
2 celery stalks, chopped
1/4 cup chopped fresh dill
1/4 cup chopped fresh parsley
1 cup mayonnaise
1/4 cup Dijon mustard
1 teaspoon celery seed
1 teaspoon cayenne
1 tablespoon white vinegar
1 lemon, juiced
Salt and pepper, to taste
Directions
Bring a pot of salted water to a boil. Boil the potatoes until fork tender but not mushy, about 20 minutes. Drain, then rinse in cold water, and cut in quarters. Place the warm potatoes in a large bowl and toss with onion, celery, dill, and parsley. In another bowl, stir together mayonnaise, mustard, celery seed, cayenne, vinegar, and lemon. Check seasoning. Add the dressing to the vegetable mixture. Toss gently to coat taking care not to mash the potatoes. Season with salt and pepper.
Side #2
Classic Caesar Salad
A great Caesar salad recipe gets its swagger from a great Caesar dressing recipe. Squeamish about raw egg yolks and anchovies? Sorry. Yolks are what give richness to the emulsion, while anchovies provide a briny blast (and that whole umami thing). This is part of BA's Best, a collection of our essential recipes.
Ingredients
THE DRESSING
6 anchovy fillets packed in oil, drained
1 small garlic clove
Kosher salt
2 large egg yolks
2 tablespoons fresh lemon juice, plus more
¾ teaspoon Dijon mustard
2 tablespoons olive oil
½ cup vegetable oil
3 tablespoons finely grated Parmesan
Freshly ground black pepper
THE CROUTONS
3 cups torn 1" pieces country bread, with crusts
3 tablespoons olive oil
THE LETTUCE
3 romaine hearts, leaves separated
THE CHEESE
Parmesan, for serving
Preparation
THE DRESSING
Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.
DO AHEAD Croutons: Can be made 1 day ahead.
Make your own. Tearing, not cutting the bread ensures nooks and crannies that catch the dressing and add texture. Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.
Use whole romaine leaves; they provide the ideal mix of crispness, surface area, and structure.
Caesars crowned with a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing. Instead, use a vegetable peeler to thinly shave a modest amount on top for little salty bursts.
Skip the tongs. Use your hands to gently toss the lettuce, croutons, and dressing, then top off with the shaved Parm.
Dessert
Navel Oranges and Clementines in Syrup
Servings – 4
2 navel oranges
4 clementines
½ cup water (plus extra for boiling the peel)
1 cup sugar (white, granulated)
1 tablespoon orange liqueur such as Grand Marnier or Cointreau
Using the peeler, remove the skin (zest) from the 2 oranges, using a light touch so that you get as little of the inside white pith as possible. (If you get any, gently slice it off the rind with the small knife.)
2. Cut the zest into 1-2 inch long thin pieces, trim off the ragged edges and cut each piece lengthwise as thinly as possible into matchsticks. You’ll end up with about a heaping ¼ cup of matchsticks.
3. Peel the clementines and take off as much as you can of the pith that was left on the peeled oranges. It may help to gently cut (called “scoring”) the white orange pith, but not through to the fruit itself.
4. Slice each one into 3-4 round pieces – orange slices about ½ inch thick and the clementines about ¼ inch. Remove any seeds and place the slices in a heat-proof, non-reactive, flat bottomed bowl or pan, e.g. Pyrex, other glass or pottery that won’t crack when the hot syrup is added.
5. Put the matchstick pieces of zest in the small pot, cover with water, and bring to a rolling boil. Reduce the heat and simmer for 5 minutes. Drain and repeat, then set the pieces aside, draining, while you make the syrup.
6. Put the sugar and ½ cup of water in the heavy pot under medium heat. Bring to a rolling boil, gently stirring to help the sugar dissolve.
7. Cook the sugar water on a low boil for about 5 minutes, then add the zest and cook for 5 minutes longer.
8. Take the pot off the heat and add the tablespoon of liqueur. Pour the liquid over the orange and clementine slices and set aside, covered, cooling to room temperature.
If you have time, cool for an hour or so in the refrigerator before serving.
Meal #3
Entrée (Main Course)
Vegetarian stuffed acorn squash
A quick and healthy main dish you can make for a fun weeknight dinner any day of the week. Packed with simple ingredients, only a few easy steps to pull together, plus it’s already gluten-free and easily adaptable for any diet.
Prep Time: 20 minutes
Cook Time: 35 minutes
Total Time: 55 minutes
Serves 2
INGREDIENTS
1 regular size acorn squash
2 tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon black pepper
3 cloves garlic (minced)
1 shallot (minced)
1 cup sliced baby bella mushrooms
2 cups fresh spinach
1 (15 oz) can chickpeas (drained and rinsed)
1/4 cup chopped walnuts
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon chili powder
2 cups cooked wild or brown rice
The juice and zest of 1 large orange
1/2 cup grated parmesan cheese
1/2 cup dried cranberries
INSTRUCTIONS
PREP THE SQUASH
Place the squash on its side, use a sharp kitchen knife, place it horizontally across the top of the squash and slice the top off about 3/4 inch below the stem. Then carefully place the knife horizontally in the center of the squash and slice it down the middle. You can cut the squash either vertically or horizontally down the center. Use a spoon to scoop out the seeds and scrape the inside to get it nice and clean.
ROAST THE SQUASH
Preheat the oven to 425 degrees F, spray a baking sheet with cooking spray. Brush each half of the squash with some of the olive oil and sprinkle each generously with salt and pepper. Place the squash, face-side up onto the baking sheet and bake for 25-30 minutes, remove and let cool.
MAKE THE FILLING
Heat a skillet to medium heat, add in 1 tablespoon of olive oil. Once hot, add in the minced garlic, minced shallots, and sliced mushrooms. Cook for 4-5 minutes, tossing gently as it cooks until the veggies start to brown.
Add in the spinach and sprinkle everything with salt and pepper. Cook until the spinach is slightly wilted. Push the veggies to the side of the pan and pour in the chickpeas and chopped walnuts. Sprinkle the chickpeas with the spices (onion powder, cumin, chili powder) and sprinkle with salt and pepper. Toss and let them cook for 2-3 minutes to get them nice and golden.
Add in the cooked wild rice, toss everything together and let cook for 2 minutes. Sprinkle in the parmesan cheese and let it melt into the mixture. Pour in the orange juice and zest and toss. Add in the dried cranberries and let that all cook for 1 minute to get the cranberries slightly plump.
FILL AND BAKE THE SQUASH
Fill each squash with the filling, I like to fill them with a lot of filling. Store any remaining filling for another meal. Top each stuffed squash with more cheese if desired and bake in the oven at 425 degrees F for 4-5 minutes to get the tops nice and golden brown.
SERVE
Serve warm and top with fresh herbs like sliced basil or parsley
Side #1
Apple, Celery, and Walnut Salad
For a zesty flavor, substitute low-fat plain yogurt for the sour cream.
YIELD
Makes 4 servings
INGREDIENTS
2 Fuji apples, diced (1/4 inch)
Juice of 1/2 lemon
2 ribs celery, diced (1/4 inch)
1/2 cup coarsely chopped walnuts
1/3 cup golden raisins
1/4 cup reduced-calorie mayonnaise
1/4 cup low-fat sour cream
Salt and freshly ground black pepper, to taste
PREPARATION
Toss the apples with the lemon juice in a bowl. Add celery, walnuts, and raisins, then toss. Combine the mayo and sour cream in another bowl, then fold into the apple mixture. Season to taste with salt and pepper. Pack in tightly covered, small plastic containers.
Side #2
Fork Crushed Purple Potatoes with Lemon & Chives
Gorgeous purple potatoes are boiled till tender, crushed with a fork, and folded with shallots, lemon juice, & olive oil before being finished with fresh chives.
Serves: 2-3 servings
Ingredients
1 lb. Purple Majesty Potatoes, washed & scrubbed
4 small shallots, minced
2 tablespoons fresh-squeezed lemon juice
4 Tbsp good extra-virgin olive oil
flaky sea salt, to taste
White pepper to taste
2 tablespoons chopped chives
Method
In a large pot, cook potatoes with their skins on in heavily salted boiling water until tender, approximately 15 minutes - watch them carefully so they don’t overcook (pull them when they are just fork tender).
Remove the potatoes from the pot, and peel them while they’re still warm (the skins should slip off relatively easily). Place the potatoes in a large bowl and, using a fork, gently smash them, maintaining a fairly chunky consistency.
Fold in the minced shallots, lemon juice, olive oil, flaky sea salt, and white pepper.
Finish with the chopped chives and serve immediately and while still hot.
Good to Know
The lemon juice really makes this, and next time I'll serve this with lemon wedges for extra squeezing.
Dessert
Apple Banana Stew Recipe In Cinnamon Sauce
Ingredients
1/3 cup honey
1/2 tsp. lemon juice
1/4 tsp. vanilla extract
1/4 tsp. cinnamon
1/4 cup water
1 tablespoon corn starch
2 apples, chopped
1 banana
Instructions
Mix water and corn starch together until corn starch is dissolved.
In skillet, pour water/corn starch, lemon juice, honey, vanilla, and cinnamon. Turn skillet on medium until sauce begins to warm and blend.
Add chopped apples and bananas and stir to coat with the sauce.
Continue to cook over low heat for 5-7 minutes.
Scoop apple/ bananas into a bowl or hollowed out apples.