MAN PLEASING RECIPES NEEDED

check the recipe thread

there are lots of good recipes in there,
try the salsa chicken one or the crockpot chicken taco stew, they are yummy

I know I really can't go wrong with my guy and sandwiches. He saw me preparing the large portabella mushrooms and made a face. But after he actually tried this recipe, he loved it and requests that I make portabella sandwiches all the time now. This recipe in particular has the taste of a yummy Reuben sandwich. I like to serve this with a side of those Hungry Girl butternut squash fries, my boyfriend just can't get enough of those. BTW- this recipe would be even better on a grill!

Portabella Mushroom & Provolone Sandwich
Vegetarian (Some Worcestershire sauce contains anchovies, watch which brand you buy.)

Makes 2 sandwiches

Ingredients:
2 Kaiser rolls (or mini baguettes), tear out most of the bread on the inside to create a pocket for your mushroom.
2 large portabella mushrooms
1/3 cup Worcestershire sauce
2 cloves of garlic, minced
2 cups vegetable broth
2 tbsp brown mustard
2 tsp horseradish (or as much as you can handle)
2 slices of provolone
2 cups of spinach

Cook:
-In a small mixing bowl whisk together Worcestershire sauce, garlic, 1/3 cup of the vegetable broth, brown mustard, horseradish.
-Tear off the stems of the portabellas and clean them with a damp cloth. I also like to peel off the top layer of ‘skin’ to make the mushroom softer, this is optional. Marinate the portabellas for 30 min in the sauce you just made.
- Preheat the oven to 400 degrees, and remove the portabellas from the marinade, reserving all the marinade liquid.
- In a medium-sized skillet, heat olive oil over high heat , add both mushrooms to the pan with half of the reserved marinating liquid. Add the remaining vegetable broth and cook until the liquid and gone and the mushrooms just begin to caramelize. This takes about 10 min, but watch it closely.
- Assemble the sandwich , cheese first then the portabellas in their convenient bread pockets. Warm sandwiches in the oven until the cheese is melted and bread is lightly toasted. About 7 min.
- When the sandwiches are warm add 1 cup of spinach to each sandwich and 1 tsp of the reserved marinade. Reassemble the sandwiches and serve with some marinade sauce on the side.

Nutritional Information:
Calories: 241
Fat: 7.1g
Carbs: 29.7g
Protein: 11g

There's a balsalmic chicken recipe out there that is super yummy, easy, and my whole family loves it!

check out the diner meat loaf muffins in the recipe thread, they are delicious!!!!

He isn't complaining. He's tickled I'm losing weight. But I know him well enough to know that by month 3 of eating like this he'll want some variety (and so will I). Cooking is something I love to do... a creative outlet. I just don't know how to make healthy meats beside throwing them on the grill with a bit of salt and pepper yet. Up till now I've cooked with butter and fixed fried stuff served with gravy, desserts loaded with fat and sugar and anything but low cal. If I'm gonna lose 50 more pounds and stick with it I need some good recipes.

And before you judge him too harshly, I have never cleaned a potty in our 31+ years of marriage. He knows I hate it and has always done it for me. Even when he works a 70 hour week.

noone is judging anyone
another crucial ingredient to this life long journey is a sense of humor

I know I really can't go wrong with my guy and sandwiches. He saw me preparing the large portabella mushrooms and made a face. But after he actually tried this recipe, he loved it and requests that I make portabella sandwiches all the time now. This recipe in particular has the taste of a yummy Reuben sandwich. I like to serve this with a side of those Hungry Girl butternut squash fries, my boyfriend just can't get enough of those. BTW- this recipe would be even better on a grill!

Portabella Mushroom & Provolone Sandwich
Vegetarian (Some Worcestershire sauce contains anchovies, watch which brand you buy.)

Makes 2 sandwiches

Ingredients:
2 Kaiser rolls (or mini baguettes), tear out most of the bread on the inside to create a pocket for your mushroom.
2 large portabella mushrooms
1/3 cup Worcestershire sauce
2 cloves of garlic, minced
2 cups vegetable broth
2 tbsp brown mustard
2 tsp horseradish (or as much as you can handle)
2 slices of provolone
2 cups of spinach

Cook:
-In a small mixing bowl whisk together Worcestershire sauce, garlic, 1/3 cup of the vegetable broth, brown mustard, horseradish.
-Tear off the stems of the portabellas and clean them with a damp cloth. I also like to peel off the top layer of ‘skin’ to make the mushroom softer, this is optional. Marinate the portabellas for 30 min in the sauce you just made.
- Preheat the oven to 400 degrees, and remove the portabellas from the marinade, reserving all the marinade liquid.
- In a medium-sized skillet, heat olive oil over high heat , add both mushrooms to the pan with half of the reserved marinating liquid. Add the remaining vegetable broth and cook until the liquid and gone and the mushrooms just begin to caramelize. This takes about 10 min, but watch it closely.
- Assemble the sandwich , cheese first then the portabellas in their convenient bread pockets. Warm sandwiches in the oven until the cheese is melted and bread is lightly toasted. About 7 min.
- When the sandwiches are warm add 1 cup of spinach to each sandwich and 1 tsp of the reserved marinade. Reassemble the sandwiches and serve with some marinade sauce on the side.

Nutritional Information:
Calories: 241
Fat: 7.1g
Carbs: 29.7g
Protein: 11g

Worcestershire sauce is made from anchovies... Just pointing that out, lol.

We make our own Chicken Fried Rice. Cook the chicken in teriyaki and soy. Also, we make chicken strips using heart healthy bisquick. Montreal Chicken season is really great for baking or grilling. We've grilled the chicken using this seasoning and then cut the chicken up and tossed it in with fresh spinach and other greens and had a good salad. Also cooking the chicken in a foil pack will make it juicy and tender. I've used taco season and salsa. One time using the foil pack, we used cream of chicken and cream of mushroom soups. Didn't use the whole can put just spread a little on the chicken with some other spices. Was very good.

OHHH I thought you meant don't get the kind with that because its not good or something. What is the vegetarians made of? Maybe another alternate for me!

Oh sweetie - I completely understand where you're coming from. My husband is pretty good about eating what I put in front of him - but I know his likes and dislikes and try to make things that he doesn't "hate". I've been struggling with the same issue of what to feed the family. Not only is DH not counting calories - but I have an 11 year old son who seems to be growing through a growth spurt.

How about remaking some of your old recipes. We love taco casserole - but the way I used to make it was a heart attack in waiting. Now I mix 1/2 lb very lean ground beef with a 1/2 lb ground turkey. Then I mix in a can of black beans that I've run through the blender (adds fiber and stretches the meat). The meat and beans get cooked with taco seasoning (low sodium if I can find it) I layer it with low carb or whole wheat tortillas. I put regular shredded cheese on the family's portion and low fat cheese on mine. I outline my portion on the top with salsa.

Then I serve it on the table with chopped lettuce, cheese, sour cream, diced tomatos and salsa. I skip the cheese and use lowfat sour cream.

I'd have to search back to calculate it for you... but I know it wasn't bad for a dinner.

Also - if you haven't tried Tone's Citrus Grill - go buy it! It really adds a different taste to chicken, ground beef, etc. Very light and summery.

Here is my taco seasoning I use so that it contains less sodium than the store packaged kind

1 tbsp. chili powder
2 tsp. onion powder
1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and sugar
1/2 tsp. salt

Mix all ingredients together in a small bowl. Makes 3 tablespoons of seasoning mix, which is equal in strength to a 1/4 ounce package of commercial seasoning mix.

Oh sweetie - I completely understand where you're coming from. My husband is pretty good about eating what I put in front of him - but I know his likes and dislikes and try to make things that he doesn't "hate". I've been struggling with the same issue of what to feed the family. Not only is DH not counting calories - but I have an 11 year old son who seems to be growing through a growth spurt.

How about remaking some of your old recipes. We love taco casserole - but the way I used to make it was a heart attack in waiting. Now I mix 1/2 lb very lean ground beef with a 1/2 lb ground turkey. Then I mix in a can of black beans that I've run through the blender (adds fiber and stretches the meat). The meat and beans get cooked with taco seasoning (low sodium if I can find it) I layer it with low carb or whole wheat tortillas. I put regular shredded cheese on the family's portion and low fat cheese on mine. I outline my portion on the top with salsa.

Then I serve it on the table with chopped lettuce, cheese, sour cream, diced tomatos and salsa. I skip the cheese and use lowfat sour cream.

I'd have to search back to calculate it for you... but I know it wasn't bad for a dinner.

Also - if you haven't tried Tone's Citrus Grill - go buy it! It really adds a different taste to chicken, ground beef, etc. Very light and summery.

Here is my taco seasoning I use so that it contains less sodium than the store packaged kind

1 tbsp. chili powder
2 tsp. onion powder
1 tsp. each ground cumin, garlic powder, paprika, powdered oregano and sugar
1/2 tsp. salt

Mix all ingredients together in a small bowl. Makes 3 tablespoons of seasoning mix, which is equal in strength to a 1/4 ounce package of commercial seasoning mix.

AWESOME!!! Thanks!!!!