I could get used to mornings at home alone. I’m going in late because I’m working late – doing a cooking demo for a “veggie van” that is coming to bring fresh, local produce to those in need. I can get behind this! I’m demo’ing a tomato salsa and it should be delicious! I’m looking forward to it, especially now that the rain has stopped.
Before all that, I have lots of work to do. At home, I worked out, showered, blogged (am blogging), and will make myself a brunch before packing up and heading to the office. At work, I’ve got a few different projects going and policy writing is not my forte. I’ll need one more cup of coffee before all that!
I’m just now finalizing our weekly menu…on Tuesday, late morning. Oops. We played all of Saturday at the pool before I headed out with friends to a tiki party (fun) and Sunday was spent in Chicago for my niece’s baptism. I made it back just in time for my 8:45pm hockey game and after a celebratory beer with my team, it was 11pm when I was walking in the door.
Yesterday was a blur of patients and I knew I had leftovers planned for dinner having not had time to grocery shop. So today, it’s a get-yo-life-together-girl kind of day. And, I’m doing it. I mean, I have FRIDAY’S dinner planned and that never happens! This week is all about using what’s on hand and what’s coming from the garden – BASIL, zucchini, and tomatoes.
As the chili contest entries are starting to come in (6 more entries left – check out my post here for details!), I’m motivated all the more to enjoy the produce summer has to offer. Fall is staring right at us. Our farmers market has been busy and we’re at the peak of the season right now. I was lucky enough to find nearly everything for these Turkey Sausage-Stuffed Portobellos a few weeks ago and MAN were they GOOD!
Chock full of veggies and lean turkey, these cheesy “mushroom pizzas” (as my kids call them) are the perfect way to pack in those summer veggies. Swap in the veggies you love most of have on hand and enjoy! They reheat great, too!
- 8 portobello mushrooms
- 2 Tbsp extra-virgin olive oil
- ½ tsp salt, divided
- ¾ tsp black pepper, divided
- 19.5 oz hot turkey Italian Sausage, casings removed
- 1 onion, diced
- 1 red bell pepper, diced
- 1 green bell pepper, diced
- 4 garlic cloves, minced
- 1 tsp dried oregano
- 1 (28 oz) can crushed tomatoes
- 12 oz part-skim shredded mozzarella
- fresh basil for garnish (optional)
- Remove stems from mushrooms and use a spoon to scrape out the gills. Arrange mushroom caps, tops down, on a baking sheet. Drizzle with the olive oil and brush to coat. Sprinkle with ½ the salt and pepper; set aside.
- In a large skillet over medium heat, brown the sausage, breaking up with a wooden spoon into crumbles. using a slotted spoon, remove the turkey to a plate and return skillet with drippings to the heat, increasing to medium-high. Add the diced onions and bell peppers, seasoning with the remaining salt and pepper. Saute until they are soft and starting to turn golden, stirring occasionally, about 8-10 minutes.
- Add the garlic and oregano, sauté for 30 seconds. Add the crushed tomatoes, as well as the sausage back into the pan; stir. Once simmering, reduce heat to medium-low and gently simmer for 20 minutes or until thickened and flavors combine.
- Meanwhile, preheat oven to 375 degrees F.
- Spoon sausage mixture into the mushrooms, top with shredded cheese. Bake for 15 minutes, or until cheese is melted and mushrooms are tender. Finish under the broiler for 1-2 minutes to brown cheese. Garnish with fresh chopped basil if desired. Serve hot.
Weekly Menu: August 4th – 9th
- Sunday: My niece’s baptism – taco bar!
- Monday: leftover fajitas made into tostadas with guacamole, avocado, corn, refried beans
- Tuesday: everyone working late – leftover pasta and meatballs with green beans for the girls, potstickers and mixed veggies for me when I get home
- Wednesday: Pad Kee Mao (Drunked Noodles)
- Thursday: Rigatoni with Sausage, Tomatoes, and Zucchini
- Friday: Peach Caprese Grilled Chicken