Mediterranean Stuffed Mushrooms (THM FP/S)

This warm weather down in Georgia has me cooking up all of the fresh veggies and flavors of summer. These stuffed mushrooms are a tasty side for the family or an impressive appetizer for a whole party.

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These stuffed mushrooms are so easy and flavorful, it’s going to blow your mind.

Start by mincing the tomato, shallot, garlic, and parsley. Season the vegetable mix with the juice of half a lemon, salt and pepper.

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For more of a FP side, add just 1 Tbsp of crumbled feta. For an S, add 2 Tbsp of feta.

Remove the stems of your mushrooms and place them cap-side down on a baking sheet.

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Fill each cap with about a teaspoon of filling. Some will be more or less, based on their size – just pack as much in there as you can, and fill them to the top of the cap.

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Bake at 350 for about 30 minutes. The mushrooms will be softened, but still able to hold their shape.

While they’re still hot, sprinkle with a little bit of parmesan and serve immediately.

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The mushrooms are hearty, while the filling is delicate, zesty, and light.

These are perfect to go alongside some grilled protein, or as a fresh appetizer for a holiday party.

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Mediterranean Stuffed Mushrooms (THM FP/S)

  • Servings: Multiple
  • Time: 45 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 16oz whole cremini mushrooms
  • 1 Roma tomato, seeded and finely diced
  • 1 shallot, minced
  • 1 large clove garlic, minced
  • juice of 1/2 lemon
  • 1 1/2 Tbsp fresh parsley
  • 1-2 Tbsp crumbled feta* (See Notes)
  • salt and pepper
  • Optional garnish: more fresh parsley, grated parmesan

Directions

  1. Preheat oven to 350.
  2. In a small bowl, combine the tomatoes, shallot, garlic, parsley, lemon, and feta. Season with salt and pepper.
  3. Gently remove the stems from each mushroom, and place them cap-side down on a large baking sheet.
  4. Fill each cap with about a teaspoon of filling. Fill each cap to the brim, as the mushrooms and filling will cook down slightly.
  5. Bake at 350 for about 30 minutes. The mushrooms should be softened, but still able to hold their shape.
  6. While they’re still warm, sprinkle with Parmesan, if using. Serve immediately.
  7. *NOTES: For a FP, use just 1 Tbsp of feta. For an S, use 2 Tbsp.

Low Carb Coq Au Vin (THM S)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Who’s ready for another one-pot wonder?!

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If I haven’t said it enough already, I really love my cast iron Dutch oven. It’s perfect for my chili, stews, everything. This lady in red has been making dinner a lot easier lately.

If you haven’t had Coq Au Vin before, it’s a French country chicken stew. Most often, I see it with mushrooms and onions. However, you can add a wider array of vegetables if you like – celery, shallots, carrots, or parsnips would also be good here.

All those beautiful veggies and chicken pieces get cooked down in some dry red wine. I used Côtes du Rhône because the Barefoot Contessa tells me that’s a good red wine, and I’m not about argue. ^_^

I started by rendering the fat from a few slices of chopped bacon.

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Once the bacon starts to crisp, remove it from the pan with a slotted spoon and set to the side.

Season your chicken pieces with salt and pepper on both sides. I used chicken thighs and breasts.

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Crisp the chicken on both sides, in one layer of your pan. Brown the pieces in multiple batches if needed, then remove to a plate. The chicken does not need to be fully cooked yet, as it will cook through later.

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Add the mushrooms, carrots, red onion, and garlic to the pan with an extra pat of butter (or coconut oil) if the pan is looking dry. Saute about 5 minutes, until the mushrooms start to have a little color. Season with salt and pepper. Sprinkle with the xanthan gum.

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De-glaze the pan with the red wine, picking up any bits from the bottom with a wooden spoon.

Add the pearl onions, chicken pieces, bacon, and whole thyme sprigs. Top off with a little chicken stock if it looks like you still need more liquid. Cover, bring to boil, and reduce to simmer for about 20 minutes.

Remove the lid after 20 minutes, and continue simmering another 10-15 minutes until some of the liquid reduces.

Shred the chicken roughly, if you like (it will be falling apart anyway). Turn off the heat, and add a handful of fresh chopped parsley. Don’t forget to remove the woody thyme stems – the leaves come off in the stew.

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YUM. Tender, delicious chicken in a rich red wine sauce with hearty vegetables. How can you go wrong?

I served this stew as-is for me. For my young creatures, I poured it over some cooked brown rice.

Low Carb Coq Au Vin (THM S)

  • Servings: 4-6
  • Time: 1 hr
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 2lbs chicken breasts and thighs
  • 6 slices bacon, sliced
  • 8oz cremini mushrooms, sliced
  • 3 medium-sized carrots, sliced diagonally
  • 1/2 red onion, diced
  • 2 cloves of garlic, minced
  • 1/2 cup chicken stock
  • 1 1/2 c dry red wine (I used Côtes du Rhône)
  • 1/3 c frozen pearl onions
  • 6-8 whole sprigs of fresh thyme (you’ll remove the stems later)
  • 1/8 tsp xanthan gum
  • 2 Tbsp unsalted butter, or coconut oil
  • salt and pepper
  • fresh chopped parsley for garnish

Directions

  1. In a large cast iron Dutch oven, cook the bacon over medium heat until browned and crispy. Remove from the pan with a slotted spoon and set aside.
  2. Sprinkle the chicken with salt and pepper on both sides and brown the chicken in a single layer in the bacon drippings. Remove pieces to a plate and set aside.
  3. Add the butter to the pan, then saute the carrots, mushrooms, red onions, and garlic over medium-low heat until onions are browned and soft.
  4. Sprinkle with xanthan gum, then add the wine, chicken stock, pearl onions, and thyme. Add the chicken and cooked bacon back to the pan. Cover and simmer over medium heat (or in a preheated 400 degree oven), for about 30 minutes. Uncover, and continue simmering another 10-15 minutes until some of the liquid reduces down.
  5. Garnish with fresh parsley and serve immediately.

Miso Ginger Vegetable Soup (THM FP)

This post contains affiliate links, which means I receive a commission off of purchases made using these links. If you’re interested in fitness, the Trim Healthy Mama lifestyle, or just living a more healthy life, please consider using one or more of the links below. The money made helps me feed my growing family and keeps this blog running with free recipes. Thank you!

Tis the season for soup! I’m a soup lover. You can pack so much flavor into one bowl of soup, while also keeping the dishes to a minimum – double win.

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I have a confession to make: I love veggies. My mother still tells stories of me as a kid asking for carrots and celery for breakfast. My husband and I even went down the path to veganism for a while (there’s a rabbit hole, for you).

My kids adore tofu. Maybe because it was a staple for them during their transition from nursing to table food. Maybe because I let them eat it right off the cutting board. Who knows! And something about soup makes them really happy too (I think it’s the slurping). Anyway, this soup was great for the whole family! ^_^

Really, you can play around with whatever vegetables YOU like for this soup. I tried to keep with an Asian theme by using baby bok choy, oyster mushrooms, carrots, green onions, and sprouted tofu.

Yep. Sprouted tofu is a thing, and it really exists! It’s one of my favorite items from Trader Joe’s, and that’s really the only place I’ve ever seen sprouted tofu. But don’t fret! I found this sprouted tofu on Amazon, and it has the same nutritional info as the one at TJ’s. Note that this is for a *case* of it – so you’ll need some saving/freezing space.

The broth base I used also came from Trader Joe’s (miso ginger broth), but again don’t fret. You can still make a tasty miso-ginger base all on your own.

I would start with a base of vegetable and mushroom broth. Add in some fresh grated ginger, and half, up to 1, tablespoon of miso paste.

The absolute best part, is that this soup comes together in a flash! The longest part was maybe sauteing the vegetables, which takes 5 minutes. Talk about an easy complement to any meal.

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This soup has very little fat and carbs, making it a Fuel Pull on the THM plan, which means it can go alongside any meal. Enjoy 1 cup of it with a sandwich for an E, or with some steak stir fry for an S.

Miso Ginger Vegetable Soup (THM FP)

  • Servings: 4-6, 1 cup
  • Time: 15 minutes
  • Difficulty: Easy
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Credit: Erin Murray, My Fling with Food

Ingredients

  • 8oz oyster mushrooms, chopped
  • 2 medium carrots, julienned
  • 1lb baby bok choy, sliced
  • 3 scallions, thinly sliced
  • 32oz miso ginger broth (or my homemade alternative above)
  • 16-32oz vegetable broth (depends on how far you want to stretch the soup)
  • about 7oz sprouted tofu, cut into 1/2in cubes
  • 2 cloves garlic, minced
  • 1/2 inch fresh grated ginger
  • salt and pepper
  • coconut oil spray

Directions

  1. Heat a large sauce pan over medium-low heat and spray with coconut oil. Saute the carrots, mushrooms, ginger, and garlic until they begin to become tender, about 5 minutes.
  2. Add the broth and tofu, and heat until hot and steamy.
  3. Add the bok choy and cook for 1-2 minutes.
  4. Remove the pan from the heat and add the scallions.

Thanksgiving E-Style for Four

Turkey is one of those holiday staples that gets a bad wrap. It can be bland or very easily dried out. On Thanksgiving especially, we spend so much time prepping  and cooking the meal that it pales in comparison to the time it takes to eat said meal. Hours of blood, sweat, and tears for 20 minutes of eating? Are you kidding?

Well, your holiday is about to get a lot easier, my friend. With a little sidekick known as the crockpot.

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I love using my crock because, frankly, it just makes my life easier with less hands-on time.

With my little family of four, the stacking method I used was perfect. The turkey was nicely roasted, and the potatoes were buttery soft. You can add additional E-friendly sides to this such as  herbed brown rice, roasted non-starchies (zucchini, broccoli, cauliflower, etc.), or some sourdough toast.

Layer your crock by using some strategic foil shelves. NOTE* It’s not necessary to foil-line the very bottom of yours like I did with mine. I did it because I discovered a hairline crack in the bottom of my pot and didn’t want it leaking. When you layer in the turkey, place a flat piece of foil on top as your shelf, then put the foil-wrapped potatoes on top. I used 2 (very) large sweet potatoes, and split them between the four of us. You can also use 4 small, if you have the space in your crock.

I used some turkey stock to help keep the bird moist, without adding too much fat.

The baked sweet potatoes are very straight forward. I cleaned and rubbed them dry, spritzed with a little coconut oil, seasoned with salt, and poked them all over to vent. I wrapped each one tightly in a piece of foil to finish. You can bake them in the oven (400 degrees for about an hour) or lay them right in your crock.

As far as seasoning for the turkey I kept it classic and simple, but feel free to dress it up in whatever way you like: Cajun seasoning, Italian seasoning, lemon pepper, garlic-herb, etc.

I see the holidays as a time to experiment with classics rather than always sticking to the same tried-and-true recipe.

Crockpot Thanksgiving Turkey (THM FP or E)

  • Servings: 4
  • Time: 3-4 hours
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 1.5 – 2lbs. turkey breasts
  • 2 tsp softened butter
  • 1/2 – 1 c turkey stock
  • 3 tsp poultry seasoning
  • 1 tsp smoked paprika
  • salt and pepper

Directions

  1. In a small bowl, combine the poultry seasoning, paprika, salt, and pepper.
  2. Sprinkle the spice mixture over the turkey breasts and then rub the spice mixture all over, using about 1/2-1 tsp of the softened butter on each breast.
  3. Place the turkey in the bottom of a crockpot, and gently pour the turkey stock around it. Cover with a foil shelf and top with foil-wrapped sweet potatoes(if using).
  4. Cover and cook on high for 3-4 hours.
  5. Shred and serve!


Mushroom-Shallot Gravy (THM FP)

  • Servings: 4-6
  • Time: 10 minutes
  • Difficulty: Easy
  • Print


Credit: Erin Murray, My Fling with Food

Ingredients

  • 8oz white mushrooms, diced
  • 1 medium-sized shallot, minced
  • 3 garlic cloves, minced
  • 2 cups turkey stock
  • 1/2 Tsp butter
  • 1 tsp dried thyme
  • 1/8 tsp xanthan gum
  • salt and pepper

Directions

  1. In a medium saucepan, melt the butter over medium-low heat. Add the mushrooms and shallots and saute about 3-4 minutes until soft.
  2. Add the garlic, salt, pepper, and thyme, and cook about 1 minute.
  3. Add the turkey stock and whisk in the xanthan gum.
  4. Simmer over medium heat, stirring occasionally, until the gravy reaches the thickness you like.

Take Out at Home: Shrimp Lo Mein

Shrimp is such an easy vehicle to work with. Another great benefit is you can generally find it pretty cheap.

In the old days, before THM, I would love to gorge myself on the oily richness of lo mein. Now, I have to find new ways to have the former foods I love.

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Shrimp Lo Mein (THM FP)

  • 2 medium zucchini
  • 1 lb shrimp, peeled and deveined
  • 1.5 in piece of ginger, grated
  • 4 large garlic cloves, peeled and grated
  • 1 8-10oz package shiitake mushrooms, stems removed and sliced
  • 1 small head napa cabbage, sliced
  • 1 bunch scallions, thinly sliced
  • 1/4 c gluten free soy sauce
  • 1 Tsp sesame oil
  • 1 handful sesame seeds

Cut the zucchini into thick noodles using a Vegetti, or similar.

Spray a large pan with coconut oil over medium heat, and cook the shrimp until opaque (about 2-3 minutes on each side). Remove from the pan, and set aside. Spray the pan again, and add the cabbage, mushrooms, scallions, garlic, and ginger and saute about 4-5 minutes. Season everything well with salt and pepper. Toss the hot stir fry mixture in a large bowl with the zucchini noodles, soy sauce, sesame oil, and sesame seeds.

This was a super easy weeknight meal with tons of flavor. Plus, this is healthier than take-out and took less time to make than to order. BOOM.

You can customize this recipe and use any protein you like: tofu, chicken, beef, or just make the noodles as a side dish.

Chicken Marsala Pasta Toss – Lightened Up!

Chicken Marsala is a fabulous weeknight meal because it comes together quickly and there’s very little prep involved. The only unfortunate side of the traditional dish is that the chicken is often lightly breaded, the sauce usually involves cream, and most people serve it with mashed potatoes. Although, I have nothing against mashed potatoes they can tend to be a calorie-laden (hello, heavy dairy!) side to a dish that isn’t exactly light to begin with.

I don’t often see Marsala served over pasta, but it serves the same carb-side as potatoes without having the extra dairy calories. And you can make a rich-tasting Marsala sauce without adding milk or heavy cream – so why not make this luxurious dish a little more figure-friendly?

Chicken Marsala Pasta Toss

  • 1 lb chicken tenders, cut into bite-size chunks
  • 8oz sliced white mushrooms
  • 1 clove garlic, minced
  • 2 1/2 Tsp butter
  • 2 1/2 Tsp all purpose flour
  • 1/2 cup dry red wine
  • 1 cup vegetable stock
  • 1 140z pkg fettuccine pasta
  • 2 Tsp olive oil

Start by heating a large pot of water for the pasta. Heat a separate, deep skillet on medium-high with the olive oil for the sauce. When the pan is heated, add the chunks of chicken in a single layer and season liberally with salt and pepper. Brown the chicken on both sides (it doesn’t have to cook all the way through because you’ll add it back in the sauce later) and remove it from the pan onto a plate or bowl. Add the butter into the same pan where you browned the chicken (DON’T clean it, you want the chicken taste). When the butter melts, add the sliced mushrooms and garlic. Saute the mushrooms until they become soft, about 5-6 minutes, and after they’ve softened add salt and pepper to taste. The reason you don’t add the salt right away to the mushrooms is because it can slow down their browning process. When the mushrooms are soft sprinkle the flour in with the mushrooms and stir until you don’t see any raw, white flour in the pan – it’s supposed to form a paste-type deal. Let the flour cook with the mushrooms for 1-2 minutes, then add the red wine. I used Cabernet Sauvignon – I know, I know it’s not “Marsala,” but I like using what I have. By all means, buy Marsala if you want to. Stir the wine into the mushrooms so that the flour works into the liquid to form a thick sauce. When the wine reduces down (it reduces by about 1/2 and takes 5 minutes) add the vegetable broth and reduce the heat to medium. At this point, add the browned chicken back into the sauce and let the whole thing simmer on medium for 8-10 minutes while the pasta cooks. Drain the pasta and add it right into the sauce pot to toss everything together. Serve and enjoy!