As I’ve mentioned before, I’m working to incorporate more meatless meals into our life and this recipe was perfect for that! I love mushrooms and this open-faced sandwich did not disappoint. Sautéed mushrooms and onions top a piece of crusty bread with ricotta and then topped with mozzarella cheese and baked in the oven until crispy. YUM!!
I paired our sandwiches with a salad and a glass of red wine, but this would make for a great appetizer too!
I think fall has finally arrived and it’s time to break out all the recipes for hearty and soul-warming foods. Lasagna is definitely one of those recipes and this one definitely doesn’t disappoint! I’ve made this recipe several times before but realized I hadn’t blogged about it yet. So here it is! It’s super easy to make and I love having it for leftovers. I also love the combination of the mushroom and spinach, it helps stretch out the ground turkey plus I can add some greens into my kids. I usually serve it with a green salad and fresh bread.
We’re all big fan of mushrooms here and this was another quick and easy recipe to make. All four of us gobbled it up without no complaints from the kids! I can wait to make it again when I can pick tomatoes and basil fresh from our garden.
Speaking of gardens, I finally got mine in on over the weekend. The weather here in PA has been miserable. Too many rainy cold days and now it looks like summer is here…I guess we skipped spring this year. I planted some new varieties of tomatoes and peppers this year and our lettuce and beets are finally starting to peek through the soil. I’m so looking forward to being able to walk out into our backyard and get homegrown veggies. What are you planting in your gardens this summer?
I made this the other night for dinner and it was good – but so much better as leftovers the next day. It’s adapted from a Kraft recipe.
8 oz thin spaghetti
3/4 cup fat free italian dressing
2 cups fresh mushroom, sliced
1 lb uncooked cleaned shrimp
handful of cherry tomatoes
1 Tbsp chopped fresh parsley
Cook pasta according to package. In a large skillet, heat 1/2 cup of dressing over medium heat. Stir in mushrooms, cooking 5 minutes until mushrooms start to cook. Add the shrimp and parsley. Cook 2 minutes or until shrimp are pink and mushrooms are tender. Toss in a handful of cherry tomatoes to warm through.
Drain pasta and add to the skillet. Mix ingredients and stir in the remaining 1/4 cup of dressing. Toss lightly.