Ingredient: Mushrooms

Turkey Stuffed Peppers with Veggies

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Turkey Stuffed Peppers with Veggies
Be creative! Add other veggies, use different types of green leafies and different types of mushrooms.
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Prep Time 15
Cook Time 45
Servings
Ingredients
  • 4 medium sweet or bell peppers
  • 1 lb ground turkey 93% lean
  • 1 cup cooked brown or wild rice
  • 2 tsp olive oil
  • 1/2 medium onion chopped
  • 2 cups tomatoes chopped
  • 1 cup spinach chopped
  • 1 cup Mushrooms chopped
  • 2 cloves garlic minced
  • 1/4 cup fresh basil leaves chopped
  • 1 tbsp fresh oregano leaves
  • 1/4 tsp black pepper freshly ground
  • salt to taste (optional)
  • 1 1/8 cup shredded lowfat cheese
Prep Time 15
Cook Time 45
Servings
Ingredients
  • 4 medium sweet or bell peppers
  • 1 lb ground turkey 93% lean
  • 1 cup cooked brown or wild rice
  • 2 tsp olive oil
  • 1/2 medium onion chopped
  • 2 cups tomatoes chopped
  • 1 cup spinach chopped
  • 1 cup Mushrooms chopped
  • 2 cloves garlic minced
  • 1/4 cup fresh basil leaves chopped
  • 1 tbsp fresh oregano leaves
  • 1/4 tsp black pepper freshly ground
  • salt to taste (optional)
  • 1 1/8 cup shredded lowfat cheese
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Instructions
  1. Preheat oven to 375 degrees
  2. Slice the tops of the peppers off and hollow out, removing the seeds. Chop the tops.
  3. Heat large skillet to medium high heat, add oil and once hot, add turkey. Cook for about 3 minutes.
  4. Add onions, chopped pepper, mushrooms, garlic, herbs and spices. Cook for 5 minutes, stirring occasionally.
  5. Add spinach and tomatoes and reduce heat to simmer. Cook for 5 minutes.
  6. Spoon mixture in a bowl and mix with 1 cup cheese.
  7. Stuff the peppers with the mixture. Place the peppers in a baking dish or smaller oven safe skillet and add 1/4 inch water to the bottom of the pan.
  8. Bake for 15 minutes. Sprinkle remaining cheese on the tops and bake for another 15 minutes.
  9. Garnish with fresh herbs.

Spinach (or any other) Pizza

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Spinach (or any other) Pizza
You can use whatever you have on hand to make a pizza. Easy and delicious
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Prep Time 15 minutes
Cook Time 12-15 minutes
Servings
Ingredients
  • 12 inch Premade pizza crust preferably whole grain
  • 1/2 cup Premade pizza sauce
  • 2 cups baby spinach fresh
  • 5 medium Mushrooms
  • 1/2 cup black olives sliced
  • 1/2 medium onion
  • 1 cup mozzarella cheese shredded (or any Italian cheese)
  • 1 tsp red pepper crushed
  • 1 tsp Oregano or Italian spice mixture
  • 1 tbsp olive oil
Prep Time 15 minutes
Cook Time 12-15 minutes
Servings
Ingredients
  • 12 inch Premade pizza crust preferably whole grain
  • 1/2 cup Premade pizza sauce
  • 2 cups baby spinach fresh
  • 5 medium Mushrooms
  • 1/2 cup black olives sliced
  • 1/2 medium onion
  • 1 cup mozzarella cheese shredded (or any Italian cheese)
  • 1 tsp red pepper crushed
  • 1 tsp Oregano or Italian spice mixture
  • 1 tbsp olive oil
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Instructions
  1. Preheat oven to 450 degrees.
  2. Sautee onions in 2 tsp olive oil, over medium high heat, till translucent. Add sliced mushrooms and sauté another 2 minutes. Add spinach and sauté till limp.
  3. Brush 1 tsp oil on pizza crust. Spread pizza sauce over crust, then vegetable mixture, spices and top with cheese. Bake for 1—12 minutes, until edges of crust are browned and cheese is melted.

Chicken Provence

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Chicken Provence
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Prep Time 10 minutes
Cook Time 4-6 hours
Servings
Ingredients
  • 1 chicken cut up and skinned or 6 skinless breasts or thighs
  • 1 large onion chopped in large pieces
  • 3 stalks Celery cut in sections
  • 15 small baby carrots cut into bite size pieces
  • 1 package Mushrooms sliced
  • For the Sauce
  • 1 14 oz can cream of mushroom soup Healthy Request brand
  • 1 14 oz chicken broth fat free low sodium
  • 1/2 cup water
  • 1/4 cup red wine
  • 1/4 cup Balsamic Vinegar
  • 1 tbsp olive oil
  • 2 tbsp Herbs from Provence
  • 5 tbsp stems fresh rosemary stripped
  • 1 tbsp Parsley Dried or several sprigs chopped fresh parsley
  • 1 tsp Tumeric
  • 1 tsp roasted garlic
  • 1 tbsp Grey poupon
  • Salt/pepper to taste
Prep Time 10 minutes
Cook Time 4-6 hours
Servings
Ingredients
  • 1 chicken cut up and skinned or 6 skinless breasts or thighs
  • 1 large onion chopped in large pieces
  • 3 stalks Celery cut in sections
  • 15 small baby carrots cut into bite size pieces
  • 1 package Mushrooms sliced
  • For the Sauce
  • 1 14 oz can cream of mushroom soup Healthy Request brand
  • 1 14 oz chicken broth fat free low sodium
  • 1/2 cup water
  • 1/4 cup red wine
  • 1/4 cup Balsamic Vinegar
  • 1 tbsp olive oil
  • 2 tbsp Herbs from Provence
  • 5 tbsp stems fresh rosemary stripped
  • 1 tbsp Parsley Dried or several sprigs chopped fresh parsley
  • 1 tsp Tumeric
  • 1 tsp roasted garlic
  • 1 tbsp Grey poupon
  • Salt/pepper to taste
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Instructions
  1. Mix all ingredients in a saucepan – bring to boil and simmer for ten minutes, stirring occasionally.
  2. pray slow cooker with olive oil spray. Place chicken and vegetables in slow cooker, and top with sauce. Sprinkle extra dried parsley, pepper and herbs from Provence on top for color. Cook for 4 hours on high or 6-8 hours on low.
  3. Serve with brown rice and salad or veggies.

Perfect Pork Tenderloin

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Perfect Pork Tenderloin
Easy crock pot recipe. Come home to a wonderful aroma! Serve with wild rice and a luscious green salad. Can also be served as an appetizer for parties!
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Prep Time 10 minutes
Cook Time 4-6 hours
Servings
Ingredients
  • 2 teaspoons olive oil extra virgin
  • 2-3 pound pork tenderloin
  • 2-3 teaspoons garlic (bottled) minced roasted
  • Salt and Pepper to taste
  • 2 teaspoons Rosemary dried
  • 2 teaspoons Parsley dried
  • 1 onion chopped
  • 1 package Mushrooms sliced
  • 12 baby carrots
  • 3 stalks Celery sliced into bite-sized pieces
  • 1 15 oz can beef broth lower sodium beef broth
  • 1/2 cup red wine
  • 2 tablespoons Worcestershire
  • 2 teaspoons Italian seasoning
  • 1 teaspoon mustard dried
Prep Time 10 minutes
Cook Time 4-6 hours
Servings
Ingredients
  • 2 teaspoons olive oil extra virgin
  • 2-3 pound pork tenderloin
  • 2-3 teaspoons garlic (bottled) minced roasted
  • Salt and Pepper to taste
  • 2 teaspoons Rosemary dried
  • 2 teaspoons Parsley dried
  • 1 onion chopped
  • 1 package Mushrooms sliced
  • 12 baby carrots
  • 3 stalks Celery sliced into bite-sized pieces
  • 1 15 oz can beef broth lower sodium beef broth
  • 1/2 cup red wine
  • 2 tablespoons Worcestershire
  • 2 teaspoons Italian seasoning
  • 1 teaspoon mustard dried
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Instructions
  1. Pour oil into crock pot and wipe bottom and sides with a paper towel.
  2. Rub tenderloin with garlic, rosemary and parsley.
  3. Sprinkle salt and pepper to taste.
  4. Spread mushrooms, onion, carrots and celery around the sides of the loin.
  5. In a saucepan add broth, wine, Worcestershire sauce, Italian seasoning and mustard.
  6. Bring to a boil, stir and add to crock pot. Cook on low for 6-8 hours.

Crock Pot Roast

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Crock Pot Roast
A crockpot is the easiest way to prepare meals in advance, simply add everything to the pot, let cook, and you're done!
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Prep Time 20 minutes
Cook Time 4-6 hours
Servings
Ingredients
  • 2-3 pound sirloin roast
  • 2 teaspoons roasted garlic minced (bottled)
  • Salt and Pepper to taste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon Oregano dried
  • 1-2 teaspoons Parsley dried
  • 1 can French onion soup OR 5 Tablespoons homemade soup mix
  • 1 can tomato puree
  • 1/4 cup red wine
  • 2 tablespoon Worcestershire sauce
  • 10 ounces Mushrooms sliced
  • 6-10 small red potatoes
  • 12 baby carrots cut
  • 3 stalks celery sliced into bite-sized pieces
Prep Time 20 minutes
Cook Time 4-6 hours
Servings
Ingredients
  • 2-3 pound sirloin roast
  • 2 teaspoons roasted garlic minced (bottled)
  • Salt and Pepper to taste
  • 2 teaspoons Italian seasoning
  • 1 teaspoon Oregano dried
  • 1-2 teaspoons Parsley dried
  • 1 can French onion soup OR 5 Tablespoons homemade soup mix
  • 1 can tomato puree
  • 1/4 cup red wine
  • 2 tablespoon Worcestershire sauce
  • 10 ounces Mushrooms sliced
  • 6-10 small red potatoes
  • 12 baby carrots cut
  • 3 stalks celery sliced into bite-sized pieces
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Instructions
  1. Pour onion soup, tomato puree, red wine and Worcestershire sauce into crockpot and mix together.
  2. Rub sirloin with garlic, salt and pepper, Italian seasoning and parsley and place in crock pot.
  3. Surround roast with mushrooms, potatoes, carrots and celery
  4. Cover and cook on low for 6-8 hours.

White Chicken Chili

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White Chicken Chili
This hearty dish is a wonderful alternative to a regular beef chili and also contains many beneficial herbs including turmeric which may help prevent cancer, Alzheimer’s, heartburn and arthritis.
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Prep Time 20 minutes
Cook Time 1 hour
Servings
Ingredients
  • 8 oz cooked chicken skinless, boneless, shredded white or dark meat
  • 1 medium onion chopped
  • 4 oz Mushrooms sliced
  • 1/2 pound Fresh kale chopped
  • 1 14 oz can chicken broth low fat and reduced sodium
  • 2 cups water
  • 1 15.5 oz can Navy beans drained and rinsed
  • 1 15.5 oz can White corn drained and rinsed
  • 1 4.5 oz can Green chilies chopped
  • 2 tsp Lemon pepper seasoning
  • 2 tsp dried parsley or 1/4 cup fresh parsley
  • 1 tsp roasted garlic this comes in a jar (or use 1 minced garlic clove)
  • 1/2 tsp Cumin
  • 1/2 tsp chili powder
  • 1/2 tsp dried mustard
  • 1/2 tsp Turmeric
  • black pepper to taste
  • 1-2 Tbs. olive oil
Prep Time 20 minutes
Cook Time 1 hour
Servings
Ingredients
  • 8 oz cooked chicken skinless, boneless, shredded white or dark meat
  • 1 medium onion chopped
  • 4 oz Mushrooms sliced
  • 1/2 pound Fresh kale chopped
  • 1 14 oz can chicken broth low fat and reduced sodium
  • 2 cups water
  • 1 15.5 oz can Navy beans drained and rinsed
  • 1 15.5 oz can White corn drained and rinsed
  • 1 4.5 oz can Green chilies chopped
  • 2 tsp Lemon pepper seasoning
  • 2 tsp dried parsley or 1/4 cup fresh parsley
  • 1 tsp roasted garlic this comes in a jar (or use 1 minced garlic clove)
  • 1/2 tsp Cumin
  • 1/2 tsp chili powder
  • 1/2 tsp dried mustard
  • 1/2 tsp Turmeric
  • black pepper to taste
  • 1-2 Tbs. olive oil
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Instructions
  1. In a large stockpot, saute onions and garlic in olive oil stirring until translucent.
  2. Add chicken, onion, mushrooms, chicken broth, water, navy beans, corn, chilies, garlic and seasonings. For a thicker soup puree or mash 1/2 of the can of beans before adding.
  3. Bring to a boil and then simmer for 45 minutes to one hour, stirring occasionally. Taste and adjust seasonings as desired
  4. Add kale in the last few minutes and cook until tender. Serve hot.

Vegetable Soup

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Vegetable Soup
You can use just about any vegetable in your refrigerator to make this delicious low-calorie soup. I use this a lot in the wintertime for lunch or as a snack to quell hunger pains. Filling and low in calories!
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Prep Time 20 minutes
Cook Time 1 hour
Servings
Ingredients
  • 2-3 cups water
  • 1 can Sliced tomatoes 28oz can w/Italian seasonings
  • 1 15 ounce chicken broth or Vegetable Broth (Low Sodium)
  • 1 small onion chopped
  • 2 teaspoons Roasted bottled garlic
  • 1 Zucchini sliced
  • 1 Yellow crookneck squash sliced
  • 1 cup Sliced cabbage sliced and diced
  • 2 Celery sliced
  • 2 carrots sliced
  • 6 okra sliced
  • 1 cup Mushrooms sliced
Choose 1 of the following starches to add:
  • 6 small red potatoes cut into quarters skin on
  • 1 can Beans (butterbeans, black, navy) drained and rinsed Approx. 15 oz
  • 1 can White corn drained and rinsed Approx. 15 oz
Herbs and Spices
  • salt to taste
  • Pepper to taste
  • 1 tablespoon Italian seasoning
  • 1 Bay leaf discard after cooking
  • 2 teaspoons Oregano dried
  • 1/4 cup Parsley dried or 1 cup of diced fresh parsley
  • 1 can tomato paste *Optional for thicker soup*
Prep Time 20 minutes
Cook Time 1 hour
Servings
Ingredients
  • 2-3 cups water
  • 1 can Sliced tomatoes 28oz can w/Italian seasonings
  • 1 15 ounce chicken broth or Vegetable Broth (Low Sodium)
  • 1 small onion chopped
  • 2 teaspoons Roasted bottled garlic
  • 1 Zucchini sliced
  • 1 Yellow crookneck squash sliced
  • 1 cup Sliced cabbage sliced and diced
  • 2 Celery sliced
  • 2 carrots sliced
  • 6 okra sliced
  • 1 cup Mushrooms sliced
Choose 1 of the following starches to add:
  • 6 small red potatoes cut into quarters skin on
  • 1 can Beans (butterbeans, black, navy) drained and rinsed Approx. 15 oz
  • 1 can White corn drained and rinsed Approx. 15 oz
Herbs and Spices
  • salt to taste
  • Pepper to taste
  • 1 tablespoon Italian seasoning
  • 1 Bay leaf discard after cooking
  • 2 teaspoons Oregano dried
  • 1/4 cup Parsley dried or 1 cup of diced fresh parsley
  • 1 can tomato paste *Optional for thicker soup*
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Instructions
  1. Put all ingredients in a large stockpot. Bring to a boil and then simmer for 45-60 minutes.
  2. Serve plain or with 1 Tablespoon grated cheese.

Veggie Confetti

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Veggie Confetti
This is an all-u-can-eat side dish or snack. When deciding on the veggies you want to use, think about the variety in color and texture that you would most like to experience. Here are 2 examples: cabbage, green onions, carrots and red peppers or tomatoes, mushrooms, green and yellow peppers
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Prep Time 1 Hour
Servings
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Ingredients
Salad Ingredients (choose 4):
  • tomatoes
  • Cabbage white, purple)
  • Green beans
  • Cauliflower
  • Broccoli
  • Asparagus
  • Onions (green white, purple)
  • Mushrooms
  • Celery
  • Jicama
  • Artichokes
  • carrots
  • Beets
  • Radishes
  • Yellow squash
  • Zucchini
  • cucumbers
  • Green,red, yellow, orange, banana peppers
  • Eggplant
  • Water chestnuts
  • Mung bean sprouts
Marinade recipe:
  • 3/4 cup Balsamic Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon basil or 1 tablespoon fresh
  • 1 teaspoon Oregano or 1 tablespoon fresh
  • 1/2 teaspoon Rosemary or 1/2 tablespoon fresh
  • 1/2 teaspoon thyme or 1/2 tablespoon fresh
  • 1 teaspoon Parsley or 1 tablespoon fresh
  • 1/2 teaspoon garlic powder or 1/2 tablespoon fresh
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
Prep Time 1 Hour
Servings
People
Ingredients
Salad Ingredients (choose 4):
  • tomatoes
  • Cabbage white, purple)
  • Green beans
  • Cauliflower
  • Broccoli
  • Asparagus
  • Onions (green white, purple)
  • Mushrooms
  • Celery
  • Jicama
  • Artichokes
  • carrots
  • Beets
  • Radishes
  • Yellow squash
  • Zucchini
  • cucumbers
  • Green,red, yellow, orange, banana peppers
  • Eggplant
  • Water chestnuts
  • Mung bean sprouts
Marinade recipe:
  • 3/4 cup Balsamic Vinegar
  • 1/4 cup Extra Virgin Olive Oil
  • 1 teaspoon basil or 1 tablespoon fresh
  • 1 teaspoon Oregano or 1 tablespoon fresh
  • 1/2 teaspoon Rosemary or 1/2 tablespoon fresh
  • 1/2 teaspoon thyme or 1/2 tablespoon fresh
  • 1 teaspoon Parsley or 1 tablespoon fresh
  • 1/2 teaspoon garlic powder or 1/2 tablespoon fresh
  • 1 pinch salt to taste
  • 1 pinch black pepper to taste
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Instructions
  1. For the Salad: Chop veggies into bite size pieces to equal 4 cups and place in large salad bowl. Add ¼ cup marinade and mix well. Refrigerate for at least 1 hour before serving. Enjoy for 3-5 days refrigerated. Leafy greens are also a great salad choice, however, because they easily wilt, greens need to be served soon after washing. Try serving veggie confetti on a luscious bed of greens such as arugula, spinach, or colorful lettuce.
  2. For the Marinade: Combine marinade ingredients in a small food processor or blender. Mix until smooth

On Track Lifestyles
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The information contained on this blog, website, and related content (such as Instagram or Facebook posts) are of a general nature and intended as a self-help tool, for your own use. While all content is written by a registered dietitian and strives to provide only accurate, scientific-based information, your specific health needs may or may not apply to the content contained on this website and related content. It is not intended to diagnose or treat any specific medical condition.  All content is copyrighted, and must be used only with permission and citation to ontracklifestyles.com.  Neither Kitty Finklea, RDN, LD, Anita Longan, RDN, LD or On Track Lifestyles, LLC shall be liable for any direct, indirect, incidental, consequential, or other damages which may result from the information and content. Furthermore, you are advised to consult a licensed health care professional before starting any supplement, dietary, or exercise program. These statements have not been evaluated by the Food and Drug Administration. Products on this website or linked to this website are not intended to diagnose, treat, cure, or prevent any diseases.

By viewing this website or anything made available on or through this website, you are agreeing to accept all parts of this Disclaimer.

 

Copyright 2020 On Track Lifestyles. All Rights Reserved.

On Track Lifestyles
PO Box 13641
Florence, SC 29505

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(843) 580-4335 – Phone
(888) 803-4919 – Fax

info@ontracklifestyles.com

For Educational and Informational Purposes Only

The information contained on this blog, website, and related content (such as Instagram or Facebook posts) are of a general nature and intended as a self-help tool, for your own use. While all content is written by a registered dietitian and strives to provide only accurate, scientific-based information, your specific health needs may or may not apply to the content contained on this website and related content. It is not intended to diagnose or treat any specific medical condition.  All content is copyrighted, and must be used only with permission and citation to ontracklifestyles.com.  Neither Kitty Finklea, RDN, LD, Anita Longan, RDN, LD or On Track Lifestyles, LLC shall be liable for any direct, indirect, incidental, consequential, or other damages which may result from the information and content. Furthermore, you are advised to consult a licensed health care professional before starting any supplement, dietary, or exercise program. These statements have not been evaluated by the Food and Drug Administration. Products on this website or linked to this website are not intended to diagnose, treat, cure, or prevent any diseases.

By viewing this website or anything made available on or through this website, you are agreeing to accept all parts of this Disclaimer.

 

Copyright 2020 On Track Lifestyles. All Rights Reserved.